u/Kali-of-Amino

Is there a canning recipe for the pickled shredded diacon and carrots used for banh mi sandwiches?

My 17 year old son needs gloves for pullups. Will weightlifting gloves do, or does he need something else? Thanks in advance.

For Mother's Day my family splurged and treated me to lunch at what was widely considered "the best restaurant in town".

It was -- educational.

Everything was incredibly bland. Forget any "delicate interplay of flavors", there were basically two flavors, hot sauce and sugar, which came together to form a signature sauce that was a hot sauce flavored sugar syrup. Supposedly it was a "sweet chili sauce", but even the bottled stuff from Walmart tastes better. There was also a cheese flavor which ran a distant third, but was welcomed for variety when it did show up.

We ordered five different dishes which ranged from tasteless to overly sweet to greasy to "hot but not the good kind of hot" to terrible. We passed on dessert because we were already thoroughly sugared up.

Oh, and there was hardly anything fresh.

Let me emphasize that this was an old downtown establishment a block from the courthouse with good ratings and the highest prices in town, but it tasted like something they feed patients at a hospital. We will avoid it in the future as if it were hospital food.

When did "fine dining" become so flavorless? And why?

What are the best pots for the greenhouse? So far I'm using scavenged pots, but when I buy I want to spend my money wisely.

I'm not having any luck with my usual sources. Thanks in advance.

What are some good quality bases or pastes that I can add to stock to make a yummy start for a quick lunch soup? There's

- tom yum paste

- Thai curry pastes (delicious with poached eggs!)

- the International Collection from Better Than Bouillon.

What am I missing?