When you dream, can you taste food?
rob333 (zone 7b)
14 years ago
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tami_ohio
14 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years agoRelated Discussions
food coloring when you water???
Comments (47)I know this isan old comment, but some things REALLY NEED TO BE SAID again to sink into the heads of thread hijackers... "No one asked for your opinion, they asked for your advice" Giving a rude unsolicited opinion does nothing but add heat instead of light to a subject. If planet is still on this site, kudos to you....See MoreIs There A Food That You Have Never Tasted
Comments (40)Tiramisu, have had it but don't think it's as wonderful as other people think it is. It's ok. Rabbit, they fed it fried to us in basic training at in the Air Force. It was good, tasted like chicken to me. Have had a lot of things listed above by other people. I think I'm pretty open to new foods, having grown up eating a lot of different Oriental food from my mom and her friends. When we went to France we steered clear of the horse meat on the menus. Just can't bring myself to eat a possible old racehorse. Lauren wanted to try escargot, though, so I ordered a seafood platter for both of us with escargot, clams, oysters and I can't remember what else. I didn't know it was cold and raw. The escargot might have been better if sauteed in butter or however they make it. That is the only thing I can think of that I might want to try again....See Morelocation of cat food when you have a dog
Comments (10)Cheryl, DH has designed and built all of our cat trees. The first one we had was just a peeler core, wrapped with sisal twine, and with 2 carpeted shelves that were notched into the post. At that time, the cats were little and just loved to climb, so that was ideal for them to work out their energy. The second was just a series of posts and boxes that were carpeted and put together. That one was a pain to keep clean and after several years of wear and tear, it was done. The one we have right now is very simple, but the cats still love it. It is 5 alternating shelves- one to the left, then one to the right, then back to the left- so they could climb them more like stairs as they got older. The shelves are supported on one side by a narrow 2x4 frame, and a sisal wrapped peeler core on the other. We only carpeted the tops of the shelves on this one, and the cats were just fine with that. Our girl especially loves the top shelf that is up almost at ceiling level, it probably stays a little warmer up there and she can sleep soundly without worrying about being disturbed by anyone (she's very high strung). If you have someone in your life who has woodworking/construction experience, a cat tree can be pretty basic- just use your imagination. The real pain is if you decide to carpet the whole thing, it's like the worst upholstery job ever. That's why we opted with just stapling flat pieces of carpet to the tops of the shelves. Over the years we learned that our cats enjoyed just being up high, and climbing carpeted or twine wrapped posts most of all, so carpeting the outside of a box was just too much trouble. HTH, sorry to ramble....See MoreCan you taste a recipe just by looking at it and
Comments (20)I can get ideas from recipes but almost never follow the actual recipe. I can get a good sense of what the flavors will do. My soups are always a wing it with what I got... never had a bad pot yet. One of my big leaps this year was dumping leftover spagetti sauce into some cabbage soup... came out as an italian/polish fusion soup. Good but I won't do it again unless I get a craving for that flavor... which happens sometimes. I think I dream of flavors. A couple months ago I woke up just craving venison and blue cheese... where that flavor combo came from I have no idea. One of my big wins was putting a sprinkle of cardamon on my hamburgers... okay in my book but my housekeeper raves about them. I don't see how any recipe couple call for a measure of spice. Spices not only fade but different jars of the same spice can have different flavors and intensities. Was that black pepper malabar or tellicherry?... finding I much prefer my pepper to have some malabar peppercorns as I enjoy the sharp aroma. Even just grilling a beef steak... every steak is different... fat content, fat distribution, variation in thickness, bone size, pre-cooking temp, not to mention fire temp. Cook at a local restaurant is getting comfortable with my ordering steak done to the cook's judgement.... first time I had to specify that between raw and burnt would be acceptable (unless he wanted to cook it burnt on the outside and raw on the inside... yum!). How can anyone make a recipe for meat doneness? Okay, brown the outside but beyond that it is all winging it. For the most part food is cheap. Give in to your creative side and try it. Best not to experiment on your gal friends but husbands and teenagers are fair game.... helps to have a large dog to dispose of failed experiments. : ) lyra...See Morejude31
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