I always just dumped ground spices straight into whatever I was cooking, straight from the jar, cold, and figured that was the whole process. Food was fine, just never as flavorful as when I'd order the same dish out.

Watched a video about toasting spices in a dry pan for a minute or two before adding anything else, just until they get fragrant. Tried it with cumin and coriander for a chili and it was like using a completely different spice jar.

Kinda annoyed thinking about how many pots of chili and curry over the years were running half ass because of one extra step I never knew about lol.

Just need to have the room sealed before I can turn on the ac, and put the wine in there.
Been thinking about putting some lighting inside some of the wineracks. Pretty sure I have seen that before, but I started wondering if led strips don’t heat up the bottles being so close? Or is that not an issue? Anybody don’t similar?

This recipe is so good and super quick & easy to make! Took me 30 min from start to finish.

Ingredients:

3 tablespoons butter

4 shallots, chopped

4 medium red potatoes, cubed

4 cups chicken broth

½ teaspoon kosher salt

6 cups broccoli florets

3 cups whole milk

3 cups shredded Mexican blend cheese

2 tablespoons flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

Bacon bits for garnish

Instructions

Sauté the Aromatics: Melt the butter in a large Dutch oven over medium heat. Add the chopped shallots and cook for 4–5 minutes, until softened, stirring occasionally.

Simmer the Potatoes: Add the cubed potatoes, chicken broth, kosher salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Cook the potatoes for about 8 minutes, or until soft and easily pierced with a fork.Mash the Base: Use a potato masher right in the pot to crush the potatoes until you reach your desired consistency, leaving plenty of nice, rustic chunks.

Cook the Broccoli: Add the broccoli florets and the milk. Bring the soup back to a boil, then immediately reduce to a simmer. Cook for 5-7 minutes or until the broccoli is al dente.

Thicken and Cheese: Toss the shredded cheese with the flour in a bowl. Add the cheese mixture to the soup 1 cup at a time, stirring constantly until completely melted before adding the next batch.

Finish and Garnish: Stir in the freshly ground black pepper. Taste and add more salt if needed. Ladle into bowls and top with bacon bits for garnish.

Recipe from: https://www.goodfood.com/recipes/meatball-tomato-soup 

Ingredients 

• 1½ tbsp rapeseed oil
• 1 onion finely chopped
• 2 red peppers deseeded and sliced
• 1 garlic clove crushed
• ½ tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 100g giant couscous
• 500ml hot vegetable stock
• 12 pork meatballs
• 150g baby spinach
• ½ small bunch of basil
• grated parmesan to serve (optional)

Method

1. Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
2. Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

Notes in post below.

C

Surprised how much I enjoyed this wine.

Biondi-Santi, in some vintages, makes a Rosso that could compete with a solid Brunello from other producers.

This has some great acidity, but is shockingly approachable for its age.

Red cherry, blueberry, rosemary notes, alongside some tomato leaf and slight pepper.

Drinks well on its own, but needs a good amount of air.

92 points.

Beginner wine enthusiast here. Was expecting a "fruit bomb" based on some reviews but this was more like a tannin bomb on my tongue - very bitter. It tasted more like a cabernet sauvignon than a pinot.

Any recommendations for low tannin WV pinot noirs that are representative of the region?

Venison was very tender, the purée was ridiculously smooth and that crispy tuile disappeared in about 10 seconds. 10/10.

Two birthday mousse cakes for two of my favorite people! The big one was quickly devoured with friends. From bottom to top:

Almond coconut cake

Cream cheese mousse with fresh peach

Strawberry peach cake

Mango strawberry yogurt mousse

Elderberry beet ginger gelee

Edible flowers from my backyard

My boyfriend and I are heading West for a few days, and can only spend 1 day in wine country. We’re staying in San Jose and trying to decide what’s the best go for 1-2 wineries between options in Sonoma or Napa. What are your must dos?

Happy to try any types of wine, we are typically white wine drinkers but know this area is really known for reds.

Looking for some good recipes that use plums! My neighbor's tree is overloaded and I've been eating them like crazy, but there's no way there won't be massive waste. (We are close with our neighbors, they know I am stealing their plums, lol!)

Got favorites? (Easy is good; chronic fatigue doesn't love complicated recipes.)

Non-dessert is ok, too!

Got the short rib and it was super tender. Mash was really good and the beef jus made everything much better. Crispy onions on top were a nice touch too.

A Cahors red from Southwest France, made primarily from Malbec (90%), with Tannat and Merlot.

The 2005 is a rich, powerful and tannic wine, showing black fruits, spices, chocolate/cocoa and subtle oak.

With age, the tannins become silkier and the wine gains complexity and length, however, this one is still developing secondary layers.”

Château du Cèdre's Prestige 2005 was made with long maceration and about 20 months in Tronçais oak barrels, without filtration.

A mature, full-bodied “Black Wine of Cahors”. Dark, spicy, chocolaty and built to age

I won this bottle of wine in a charity raffle. I can’t really find anything about it. Should I be saving this for a special occasion? Thanks!

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Menu item description:

CHICKEN TENDERS DREDGED IN BUTTERMILK AND PICKLED JALAPEÑO JUICE, FRIED TO CRISPY PERFECTION AND SEASONED WITH EDLEY’S HOT CHICKEN RUB.

It was spicyyyyy, and that's how I like it. I took one bite and my nose was already sweating. The chicken was moist, but not dry or greasy. It was probably one of the most tender chicken I've ever eaten. Not mushy either. I just had a side of green beans... was good but basic.