reconstituted wood cladding texture

what kind of bean curd is this? driving me crazy

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extra mushrooms

it's perfectly ok to freeze them seven trust if you're going to make duxelles, which i heartily third. when you get back, chop them semi-coarsely i do it in a wood chopping bowl w/a hand-chopper; the processor is too messy and add some chopped shallots or scallions or onions, and a handful of reconstituted/chopped dried wild mushrooms, if you can, for depth of flavor.

dried black mushrooms vs fresh shiitakes

no not at all. i know wood ear or cloud ear mushrooms. what i am talking about is either fresh or chinese dried shiitakes. before around 1985, fresh shiitakes were not grown commercially in the us. before then all 'black mushroom' dishes i encountered in chinese restaurants were made with reconstituted dried chinese black mushrooms aka shiitakes.

dried chinese floral mushrooms

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ed's potsticker menu and follia

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shun fuji series knives at williams sonoma. anyone tried

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the hat

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difference in taste between nori and wakame?

the texture of wakame is more like wood ear mushroom, totally different from nori. i don't know if you could add wakame to a breading without making it soggy. i don't know if you could add wakame to a breading without making it soggy.

new in flushing: m and t restaurant

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should i sell my breville 16-cup sous chef food processor

i love it when you hit on a bread recipe you love. lately mine has been 12 oz of hot water to prove the yeast, two cups of whole wheat, a drizzle of molasses, a couple of palmfuls of each of flax seed, sunflower seed, and pieces of pecan or walnut, and enough white bread flour to get it to texture for shaping loaves. i make two small loaves. it

looking for a recipe for leek or other veggie dumplings

and then at least one crispy texture ingredient: handful of reconstituted wood ear mushrooms 'wun yee' in cantonese or the similar white cloud-shape kind forgot the english name and then, depending on the mix, i add one moisture-absorbing ingredient: bean thread noodles, barely softened in water, cut up with scissors.

dried chinese floral mushrooms

this applies a bit more to wood ear fungus than to the kind we're talking about here, but just keep in mind, too, that chinese people tend to like chewy textures. it should have a chewy texture, but not so chewy that it's impossible to eat.

kramer vs kramer

both lines are superbly finished, with polished blades that look like they were forged from flowing mercury and somehow frozen into these beautiful, perfect blade shapes. absolutely stunning. the wood used in both lines looks rich and feels substantial, with perfect contours and glass-smooth finishes. of course, with both lines now being made with

justin chang's profile

while bruce willis, john malkovich, helen mirren, et al. are still good for a few chuckles as a gang of superannuated government assassins, this globe-trotting action-comedy diversion applies a bigger-is-better philosophy across the board, upping the stakes, the firepower and the travel budget, but keeping real thrills and laughs at a modest trickle.

knifes in the dishwasher

the cell damage from a dull knife will affect the texture and the taste, and will also bring about the immediate start of spoilage. there are many reasons to want real sharpness in your knives - and if you are concerned about that, then you can only achieve it with the right tool and the right care.

what are some over-rated l.a. restaurants to

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difference in taste between nori and wakame?

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jay carr

this time casting sharon stone as the victim instead of the predator, it's both sillier and baser than 'basic instinct,' but not as funny, or even as laughable. and it's certainly

mushroom recipes for a mushroom virgin

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october 2102 cotm: 660 curries -- legume curries

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oddly successful vegetarian dish at california cantina

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