Where in South America is she from? I remember Dos Pinos products from living in Argentina
Pyramid mall. Wow. 80s flashback.I never use Paprika, but when Ames was going out of business in the early 2000s I bought a massive container from the Ames at the Pyramid Mall in Ithaca. It was so cheap I had to buy it. I moved it to 5 different apartments/houses before I finally tossed it a couple of years ago (wife made me). That was some old, sentimental, unused paprika.
Seems the strips are pickle-brined in store, but chicken sandwich meat is brined without pickle elsewhere. See comments to the following article about ingredient listings. But either way, have done this before. It's great and tastes essentially exactly like chick fil a.Believe this is chik fila’s secret
The most unusual thing I have in my kitchen is not really odd at all, but I imagine most people are unfamiliar with garlic scapes. I just picked them out of my gardens and they are great in stir fries and pestos. It is basically the stalk that the garlic flower would eventually form off of and they are a more delicate garlic taste with a different texture.
Tonight's special pie at Bufalina:I've never grown the things but buy them at farmer's markets in late spring. Season for them is very short, at least in Pittsburgh. But yeah, love scapes. And ramps. And fiddleheads. All great with quick sautee or stir-fry.
@uconnell Oh, none of us have to be the decomposing body upstairs. We can just move to Washington State. As of a month or so ago, legally we can re-composition ourselves; kind of like a pile of mulch or Fido in the back yard.ME and no I am not thedecomposing body upstairs, at least not yet. Gross.
Since your 1L days are way in the rear view mirror and you may have occasional free time @Hans Sprungfeld , you can grow your own. Saffron that is, USAmerican home grown. I’m thinking of giving it a go ...Having absolutely no comprehension of the 1L workload, I thought it would be a good idea to pack some saffron from my Long Island kitchen, you know, in case I wanted to cook in my spare time.
I received my unusual-boneyard-pantry Amazon order this afternoon. Crisp chili oil is incredible. This may be my second favorite post ever on the Boneyard, after Makers Muppet.Other than Budweiser, the American swill, a well intended spouse bought in error many months ago ...
... a quick look suggests some possibilities from one cabinet:
Dried Mushrooms x6, best tasting variety appears like a white birch bark/rattlesnake skin hybrid
Pork lung chili sauce
Sweat Beam Sauce (not sweet bean, nor Jim Beam)
Black bean chili oil
Rose bean curd
Fermented bean curd with sesame oil
Sesame Jam (paste?)
Crisp Chili Oil with Soy Protein
Sweet Osmanthus (tea olive) Flower - know it’s used as dessert
Ohgon No Aji “Mild” BBQ Sauce (ingredients: apple, peach & plum purée, soya, honey, sake, sesame oil)
Uhaghi Sushi Sauce - last 2 not so obscure