Floof post: Salt and Pepper
8 years ago
last modified: 8 years ago
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Salt and pepper or lunar pearl granite kitchen pictures?
Comments (18)Hi! I looked at both Luna Pearl and Sesame White (which may be the same as your Salt-and-Pepper). Based on the materials that I looked at, there is a difference between LP and SW. The color flecks on the SW are smaller and more defined. LP flecks tend to be larger and a more undefined and there is a bit more pink in the material. This is the Sesame White that I viewed: I wound up going with Imperial White as I liked the subtle motion of the flecks...which were still small with a 'tight' pattern. I was looking for a stone that was as close to engineered quartz in looks as possible. Closeup: Good Luck! Pepper...See MoreSalt and Pepper grinder(s)?
Comments (14)I use the Oxo Good Grips salt grinder, but we seldom add salt at the table, and the same is true of pepper. I have a brass Turkish coffee grinder that I use most of the time, but it is not adjustable and only makes a medium-fine grind. I also have a Trudeau pepper mill that I like and have had for many years, as well as a Kuhn Rikon vase grinder for pepper, which goes well with the Oxo salt grinder, although they do not match exactly, although I do put those on the dining table. I tend to use chilies instead of black pepper, and so I do not go through a lot of black pepper. I do use black pepper with dill and lemon when I do not want the flavors or dill and lemon to be overpowered, and I use it in other more delicately flavored dishes, such as hummus, potatoes, vegetables, and vinaigrette salad dressing. For intensely flavored dishes, I prefer to use the Habanero sauce I make or chilies from my yard. Lars Here is a link that might be useful: Oxo salt grinder...See MoreFloof post: Pizza......the great divider
Comments (62)I truly love pizza and there aren't many toppings I dislike -- even a light bit of anchovy adds a nice bit of flavor. Right now my favorite is kale or spinach or arugula, with goat cheese or feta. I am also fond of Canadian bacon and pineapple, vegetable with thin sliced eggplant and zucchini (Leucadia Pizza in Encinitas, CA made a wonderful one), and most any other veggie combo. Pesto instead of tomato sauce is great also. Simple, classic pepperoni occasionally. Fresh herbs. It depends on my mood on the day! When I make my own, I like to put a variety of veggies and greens, and use the muffaletta mix from Aldi (my DD likes the spicier version, but this is plenty hot for me). I might put a little meat on (whatever I have on hand) but usually don't. I'll dress up my favorite frozen pizza with extra herbs and veggies. What I don't care so much for is thick bready crust (the thinner the better), fried crusts, sweet tomato sauce, hamburger (just seems wrong), barbeque (likewise), green peppers (I love them in meat loaf but almost nowhere else) and multiple fatty meat combos. None of that would stop me from eating it, though!...See MoreFloof post: Another toppings survey. This time:salad.
Comments (40)I like poppy seed dressing, but most are JUST sweet. My niece made a version of it for a family get together that wowed me, because it has a good amount of tang to offset the sweet. She won't mind if I share it. 3/4 cup white vinegar 1.5 cups canola oil 3/4 cup sugar 2 TBSP white or yellow onion 1.25 TBSP salt 3/4 tsp dry mustard 1.5 TBSP poppy seeds Place all ingredients except the poppy seeds in a blender. Blend on high for at least 1 minutes, or until the onion is fully chopped up and emulsified into the dressing. Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate....See More
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