lperry

^ Please explain. I tried it once, and it was overly sulfur-eggy (supertaster issue maybe?). Partial yolks?

Two reasons. One, nostalgia tastes wonderful. Two, I can never use up homemade before half or more of it goes bad, so it feels wasteful. I'll make homemade when I am having guests or making something that will use it all in one go.

Night before last, risotto with roasted Sungold tomatoes, finished with goat's cheese Roasted acorn squash (parbaked and frozen this summer) La Rioja Alta Vií±a Ardanza Rioja Reserva 2004 Last night, pan-fried risotto cakes topped with poached eggs Scarlet Nantes carrots roasted with lemon thyme The rest of the Rioja

^ If Mr. lperry's celiac was cured tomorrow, I would still make waffles and pancakes gluten free. There's such a nice lightness in addition to the crispness.

If you ever get down south, try Blue Plate. My mother used to send it to me in "I'm sorry you're in grad school in Illinois" care packages along with real grits, and one time was on a plane next to a woman who had a jar of it in her carry on to take to her son in Chicago. It's serious stuff.

I'm going to guess you are also annoyed by "ATM machine."

The name is "My Organic Market," and the acronym, MOM, refers to the history of the store. The founder started it as a mail-order business in his Mom's garage.

Mine took a long time to ferment, so it may be perfectly fine, just doing it's thing slowly.

Posole, black bean, and roasted sweet potato tacos seasoned with ancho, chipotle, honey sauce, topped with cilantro, feta, and lime. There was going to be a jicama orange salad, but I cut into the jicama and it looked as if it had been frozen some time during shipping.

I opened another browser just to be sure. The index pages load instantly, but the forum pages are still bad. I couldn't even get the New York forum to load at all before I gave up on it.

Paging Moe. Moe Lasses - please come to the front desk.

Broccoli and tofu in green curry Jasmine rice

If you don't have a hosting company in mind, I have used both HostGator and GoDaddy and like GoDaddy much better. My site is tiny, so it may not be a good comparison, but the load speed is instantaneous, and the software they gave me makes updating the site incredibly easy. I redid everything myself and didn't have to contact my board member, the web "expert." Trust me when I say that this is nothing short of miraculous.

If you are serious about growing the membership for the site, it may be time to upgrade the server. Long-termers may be willing to wait, but there are a lot of studies out there about site load time and peoples' unwillingness to wait even a few seconds for a page. It also affects how Google ranks you in search results. Just a thought.

It's been bad for a few days, and I couldn't even get the site to load this morning around 8. I've been hitting the link I want, then I head off to do something else for a while. It usually loads while I'm working on something else. Kind of makes me miss dial-up. (Not.)

Sun-dried tomato, herb, feta spread and crackers Penne caponata with the last of the eggplant and bell peppers from the garden Clos du Mont-Olivet Vieilles Vignes 2012 I Giardini di Cataldo Limoncello IGP

The fermentation finished, and I put the resulting mash through a food mill. Here's the fermented peppers before they got milled. They lost a lot of their fun neon color. This is the finished sauce in bottles, and another cup or so went in the freezer. I spilled some on the cutting board, tasted it, and got salt right before so much fire that I couldn't make out the flavor. The aroma is still fruity, although decidedly fermented. I also have brand new linings in my sinuses. It's nothing like making a cooked sauce inside (which I will never do again - best done on the grill side burner), but there are definitely fumes. I'll try it on rice next time I cook some to try to get the full flavor profile.

Not old. It was me, but in another thread - maybe equipment 911. I found one at Super H in Fairfax, but thanks for the link.

Veggie pho with Shanghai cabbage and some gorgeous Thai basil I found at LA Mart in Springfield. I'm still tweaking the broth, but am pretty happy with what I've been able to concoct with the pressure cooker.

Nope. At least not until next Halloween. I found what is supposed to be an authentic Vietnamese recipe for lemongrass tofu, and the leaves are one of the ingredients in the recipe. I'll try the little place on LRT at Braddock first - it's on my commute. Thanks for the suggestion.

Has anyone seen betel leaves? Ever?

Bring it over to a friend's house - she has a decanter. If you guys want to have a tasting discussion, we should probably start a thread for this particular wine.

I put the last batch of chopped peppers into the brine about two weeks ago, so I decided to finish the sauce off over the weekend. Lo and behold, it was bubbling away like they said it would, and it was still going strong this morning. I don't know why it took so long to ferment properly, unless the cool air in the house kept the bugs from taking hold really well. At any rate, it smells very pleasant and fruity and has no sign of molding, so I'll let it finish it's bubbling before I put it through the food mill. We'll see how many more days that is.

The summer eggplant rut is moving into the fall, although there's probably only enough eggplant for one more meal out in the garden. I started in June with about 20 eggplant recipes and the intention that I wouldn't make the same thing twice. Oh well. Night before last: penne caponata Last night: eggplant in a Thai green curry served over jasmine rice

If we're not at ten yet, I'll vote yes as well. It really would be helpful.