Bier Meister

I like a lot of her earlier work. Not a lot of her roles over the past 15-20 years. rip Kay Adams

No. If the sf giants have an opportunity to get a ring, I want them to get it… regardless of what happens to the dodgers. Nothing is in the books and teams can change quickly

I’m so happy I could dance

I am shocked. but, at this pace the niners will lose cmc too

i mentioned the bisque!

i am seeing rams fans crowing. no purdy, kittle, pearsal, jennings, bosa

believe it or not George isn't at home

sure, but it was a great out take. they were trolling her

Stews are typically made to break down proteins (often tougher cuts of meat). not so for seafood stews as it does not take a lot of time to cook seafood... less liquid, more "chunky," braising soups are more generalized and are really just extracting flavor from the ingredients.. more liquid, often thinner (not always- some chowders and potato soups), usually requires less time

While not my favorite, wonderful use of one:

similar.... didn't list chili/stews

i like chili, but i usually go for it for chili fries

the one i make is usually for thanksgiving (at mom's request).. listed in my thanksgiving threads. roasted apple/butternut squash I have a hard time having soup when it is warm out. we just started getting some rain, but it still feels like summer here. last year we started making soups/stews/chili on sundays for the week. we might be getting close to starting up again

long list... but here are my favorites: French Onion Tom Kha sizzling rice lobster or crab bisque cream of mushroom (mushroom bisque) butternut squash chicken tortilla gazpacho jambalaya/gumbo

an emulsion changes the chemical compound (you likely know this). i'll drink margaritas/daiquiris blended and rocks (no umbrella) on vacation and at home in the summer Stirring offers more control over dilution/chilling/integrity of flavors Edit: i also have whisky rocks for when i want zero dilution (chill with no extra water)