Cooking

[thubby]

Not at least in my experience of pink lemonade, which I've generally found to be lemonade that is pink, and may contain some touch of strawberry or raspberry. My concoction extremely tart, with a distinctly bitter undertone (none of the juices I use are sweetened at all). The water's there to cut the bitterness down a bit.

the traditional pink lemonade, at least around here, is lemonade with grenadine (which is supposed to be pomegranate based syrup, though it rarely is these days)

[Socratov]

the traditional pink lemonade, at least around here, is lemonade with grenadine (which is supposed to be pomegranate based syrup, though it rarely is these days)

is it rare? I can just buy it in any supermarket. While I love it I have a slight love for cassis lemonade... It's delicious...

[Knaight]

I've made a few broccoli and cashew stir fries recently. The lessons here

• Sriracha really is pretty good. I've been underestimating it.
• Dissolving peanut butter in heated vegetable oil makes a peanut sauce that tastes suspiciously similar to that in a number of less than great restaurants. Which is funny, as it was a short cut I would never use if I were cooking for anyone other than me.
• Anise. It's still the best spice. That is all.

[luciérnaga]

Mixed pumpkin, potato, tofu and broccoli in pockets of puff pastry - coated with a mustard-almond paste. I like to experiment. This one was successful.