Wow - 24 years! Congrats!

I'm sorry but I really don't understand your question. If you want a message board subscription, you can find that here:
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Ohh!! Hope it works! Pics pls when you try it. :)

We don't eat a lot of celery. In that recipe I would've expected chives or parsley I think.

Our flip-top mayonnaise has a little like you describe. If you also have one of those, maybe when you're through you could just save the bottle then you have a squeezable bottle for anything like this you want to try.

Will you use celery greens? I don't think I've ever seen a recipe that called for them or remember tasting them.

@ITYS @stealofadeal Y'all need to bring your garbage over here. Talk about the companies/stocks all you want on those board - this is the place for you rehash your arguments about the other. If you continue making a mess of the stock boards, you'll likely find yourself suspended.

It was def not pre-baking - the recipe I was trying didn't call for that though ones I had used in the past did. I tried following recipe as written...lesson learned.

Nah, that's not the layer I'm talking about. But doesn't matter - I just came across that video and having recently made a chicken pot pie where my dough didn't get cooked all the way through I thought I recognized similar looking dough in this creation.

I dunno - your pastry looks cooked through to me. I'm talking about that sort of grayish? layer right below the outside of the pastry on the instagram one.

I just came across this Beef Wellington video. The pastry looks raw to me at the end...or am I missing something?

https://www.instagram.com/reel/C5__jBfy91x/

All of you that just want to sling insults at each other - take it here: https://investorshub.advfn.com/Middle-School-Playground-37. Otherwise, you're going to find yourself restricted at minimum on this board.

Been ok for me. Sat/Sun could've been weekend maintenance but should be all better this morning.

This board is to discuss Bitcoin - not Israel, Iran, politics, religion, etc. That needs to be taken to a board that is not stock specific. Many of you are one post away from a ban or a suspension.

Happy Anniversary, Janice! It was pointed out on Slack that I just had my 17th and Dave had his 22nd in April. Meatloaf has his 18th in September. You pre-date us all! :)

Ha - you got me! :)

haha - how would that even work?!?

In a lot of states that haven't made pot legal, THC products derived from hemp have made a strong headway slipping under agriculture FARM bills. Idiotic parents have not kept the gummies out of kids reach, so a lot have ended up going to emergency rooms because kids take them to school and pass them out like candy. So now they're cracking down in Southern states and GA has just enacted laws to curb this production and sales. It's so frigging stupid.

I have heard of using carbonated or sparkling water in various things (is there a difference between carbonation and sparkling?) but never in cooking pasta. I'd think when it reached boiling it would lose all the fizz but wdik?

I feel like such an idiot when I say this but I just have never been able to wrap my head around anything "3d printing". I maybe need to get one just so I can visualize and comprehend the concept.

And, just to continue the pasta theme - lol. This reminded me of that chef critiquing stupid food that you post:

r/unpopularopinion
•Posted by
u/CheeseIsMyHappyPlace
3 hours ago
Using cola instead of water makes the pasta better

It's more expensive because I have to use about 2 pints of cola just to cook some pasta (and I pour the cola away after the pasta is cooked, I don't drink it, I'm not gross) so I often do it the old-fashioned way and use water instead. But I use cola when I feel like I deserve a posh meal. As well as being tasty, the pasta gains a better texture and it doesn't change the colour of the pasta.

I served some spaghetti to friends that I'd cooked in Pepsi and they said rude things to me. But before I had let them know how I made it special, they thought it was nice and were asking me what kind of spaghetti it is, if it's from Italy, if it's some expensive organic spaghetti and stuff.

EDIT TO ADD--

For the people who think this not possible or made up, Someone in the comments says Tex Mex cook food with Coca-cola, and someone says people cook meat in cola in China too. And yes it does get sludgy if all the cola boils away, but it boils at the same rate that water would, so the pasta's cooked before then anyway (and I've learned from experience to put loads of cola in the pan so it doesn't all boil away.)

Interestingly, it seems the origination of dried pasta is likely the Middle East according to this:

https://source.colostate.edu/agnolotti-bucatini-and-the-innovative-new-cascatelli-a-brief-history-of-pasta-shapes/

I dunno, guess I assumed great, great, great grandmothers created the pasta shapes they knew or had the tools to make and they passed those along.

I'd never considered pasta as an art form (second link) but I saw a video of a guy make a beautiful starry night rendition in a bowl of water the other day so I guess any medium really can be used to create art.

Edit: Credit to @SkeBallLarry

This sounds interesting simply because I've never even considered that there was a design element to pasta:

AL DENTE: THE DESIGN OF PASTA
Opening
April 11
Join MODA this spring for Al Dente: The Design of Pasta, an exhibition that explores one of Italy’s most beloved culinary treasures.
Visitors to this exhibition will be invited to explore:
the design of traditional pasta shapes
how mechanical and technical advancements have impacted the design of pasta
the design of pasta advertising from the late 19th century to the present
designer pasta, including shapes designed by Giorgetto Giugiaro and Philippe Starck
the process through which Dan Pashman of Sporkful designed a brand new pasta shape, Cascatelli, released in 2021 after three years of research and development
The future of pasta: Barilla is 3D printing pasta in new shapes to meet contemporary needs, while researchers are working on shape-shifting pasta meant to make packaging more efficient

https://www.museumofdesign.org/future

Here's link to new pasta: https://www.sporkful.com/how-to-buy-cascatelli-new-pasta-shape-sporkful-dan-pashman/

I have such conflicting feelings about that guy...this great icon during my younger years and then just a train wreck. I actually saw him once at a small regional airport my mom worked out. His autograph was my pride and joy in my childhood. ha

Those that continue ignoring the previous warning re: what this board is to talk about will be restricted at minimum. If you have something to say about SFRX, great. If you have nothing to say about the company/stock, then please find a different board to post on.

Folks, there are way too many people talking about things that have nothing to do with this company/stock.

This board is not to discuss this message board, Moderators, this site, other sites, deletions, etc. The vast majority of the recently removed posts are all about those things - nothing whatsoever to do with the company/stock.

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BOARD WARNING - Please Read:

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The majority of prolific Posters on this board are one more post from being restricted if not outright banned. Mods, consider this a warning about the Mod spot on this board. You should not be violating the very guidelines your are in place to enforce.

Just looked and we have about 40% coverage here!

ALL: This board is to discuss MDCE - the stock, company. If all you want to do is post about each other/yourself, then please don't post. Mods, this includes you.

I think it would literally take you less than 30 seconds.

If you're talking about on this page:

https://investorshub.advfn.com/boards/favboards.aspx

Just click X on the right side of each board name you want to remove.

I could be wrong but I think basically what he was saying was "If one VPN doesn't work, try another".

Ha - so glad you shared this here! It seems easy enough that even I can make it. :)

I was curious where the cheese was in this recipe and so looked it up...TIL scalloped potatoes=cream/milk and au gratin potatoes = cheese. I've eaten a lot of "scalloped potatoes" (usually casseroles at some potluck or similar) in my life that had plenty of cheese in them so I always thought the terms were interchangeable.

https://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486

Aww, that was a nice feel good story to start the day! Thank you!

Ha - yeah, and the jagged edge seems very tedious.

That discussion can happen on the current boards.

[b]Important Note - There are 2 boards for this ticker:

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If you disagree or want to argue, don't bother replying as it will not be responded to. If you're confused, you can send me a PM with your question.

[b]Important Note - There are 2 boards for this ticker:

This board https://investorshub.advfn.com/Trump-Media-and-Tech-Group-Politics-Allowed-Non-Moderated-DJT-42612 is for folks who want to discuss the political aspects of this ticker can do so on this board. This board is not moderated except in cases of things like racism, death threats, etc.

This board https://investorshub.advfn.com/Trump-Media-and-Tech-Group-NO-Politics-Allowed-DJT-40248 is for those folks not interested in the political side of this ticker. This is a moderated board and the Mods actively remove posts that are of a political nature. This includes discussion of Donald Trump as a person, politician or businessman. Discussion of the company (Trump Media) and DJT referencing the ticker is allowed. All others will likely be removed.

If you disagree or want to argue, don't bother replying as it will not be responded to. If you're confused, you can send me a PM with your question.

Fwiw, I used the peeling onion hack today - I was having the darnedest time getting this onion peeled then remembered after you cut it in half you just smash it. I had to to use the flat part of my knife as it was a very firm onion. But it worked like a charm - peeled easily and cleanly after that.