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Old 10-28-2010, 12:26 PM   #261
 
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Minxy, I'll share once I'm closer to that goal since a lot of things have to fall into place before it's a reality.
I can't keep most of my stuff here (with my parents) since my mother freaks out. She'll never put any of my ingredients to use, and I don't bother making much of anything here because I lack equipment and there's just no point when my mother will still cook anyway.
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Old 10-28-2010, 12:36 PM   #262
 
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Oooohhhhhhhh!!!!!!!!!!!!!!!! Suspense!

Love it.

Can't wait to smell what you got cookin!

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Old 10-28-2010, 12:40 PM   #263
 
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If you end up getting rid of some cardamom pods, I'd be happy to take them off your hands.
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Old 10-28-2010, 12:53 PM   #264
 
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I'll be more than happy to send them your way!
I also have sweet, hot, and bittersweet smoked paprika, unused fennel pollen, Mexican cinnamon, China Tung Hing cinnamon, Korintje cinnamon, and Vietnamese cinnamon in both whole and ground forms, tons of Turkish bay leaves, and lots more. They're all less than a year old, so they're still quite fresh.
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Old 10-28-2010, 01:43 PM   #265
 
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Oh cinnamon, I could just roll around in it. Love.

Good luck with whatever is in the future for you!
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Old 10-28-2010, 01:47 PM   #266
 
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Cinnamon *swoon* I want to sleep in a bed of cinnamon.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-19-2011, 01:21 PM   #267
 
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Are imported cheeses usually much better than domestic? I stopped in a specialty food store and found to my surprise that the prices on cheese were lower than at Gristedes (which is the worst rip-off place). So I got to taste an imported Gouda and Norwegian Jarlsberg.

I got some of the Gouda. It's so much better than Gristede's Gouda. I thought all cheeses were pretty much alike (within the same category). Have I been missing out (and wasting money)?
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Stylers: Experimenting with cones & sulfates while the dews are high. Sometimes try roller sets - classic glamor but I prefer my curls.
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Old 02-23-2011, 09:50 AM   #268
 
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Well, Gouda is a Dutch cheese, so it's got to be pretty good in order for it to be acceptable for customers there. So an imported cheese, even on the lower end, is going to be good, usually.
Europe also has stricter standards and takes great pride in their dairy products.
In any case, artisan-made cheese is going to be better than mass-produced cheese, whether its American made or otherwise. There's just more care put into it and the quality of ingredients tends to be better. There's no comparison between a supermarket cheddar and a higher-end one.
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Old 02-25-2011, 07:17 PM   #269
 
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Thanks, Saria. Makes sense, but it hadn't occurred to me before. The imported Gouda I got is much more flavorful than other Amer. Gouda's I've had. No comparison.
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2/c and some 3A. Modified CG.
Highly porous. Color over grey.
Best 1st day method: Super Soaker
Conditioners: Curl Junkie Beauticurls Strengthening Conditioner,
Deep condish: Curl Junkie Curl Rehab
Stylers: Experimenting with cones & sulfates while the dews are high. Sometimes try roller sets - classic glamor but I prefer my curls.
Every day is a gift
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Old 03-01-2011, 04:16 PM   #270
 
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O' great one, I have a question.

I've got a pot of chili simmering in which I used a bottle of beer in and now it's a bit on the bitter side. I've added some worcestershire and beef broth concentrate to try and tone it down, but do you have any other suggestions? It's not horrible, but has a bitter bite I'd like to tame.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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