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Me neither. I'd be very surprised if it's ever frozen in SE Asia. Absolutely. Same here even though we're only a stone's throw from Vietnam. I did grow it but haven't done since I moved house. Must restart. The best I've had in China was in an Indonesian style restaurant in Nanning where they used it as skewers for grilled chicken. Really flavoured the bird meat. They grew it and other herbal exotica in the restaurant garden which you were encouraged to visit.

Just gonna do a screen-cap here, owing to the NYT paywall, but those of you who may be affected can always check the FDA's site for details and batch numbers.

I was going to suggest a metal pan extender, we use fiberglass ones when I bake sheets of cheesecake or brownies. Pan extenders are made to fit a half or a full sheet pan, and they can be metal or fiberglass. I think the Detroit pizza pan is a better long term option though.

I think he copied that from me.

Kielbasa and roasted chile Poblano with cilantro, Mexican oregano, and a sauce of sauteed onion, garlic, and long red chiles, blended with chopotle in adobo and crushed tomato. Toppped with minced red onion, crumbled feta, and fried ripe plantains. Nice mix of hot-smoky-sweet-salty-pungent flavors.

@weinoo Congratulations. always nice to look forward to a fine bottle of wine , matched to ' local cuisine '

I have no ideas about frozen lemongrass - I've always thought that it lost its flavor quickly when frozen. As to usage, the most helpful thing I can think of is that it varies. In many Malay/Indonesian/Nyonya recipes, it is used whole and typically, as Bruce says, it's bruised and tied in a knot, which makes it easy to remove when serving and keeps it from splitting into individual long fibers while being constantly stirred while simmering. But, some curry pastes will blend the lemongrass in with other ingredients. I think it depends on how long it will be cooked for - if it's going to simmer for hours, it's better to leave it whole - but if the paste is to be quickly fried and simmered a short time, it would be pounded/blended into the paste. But there may not be 100% consistency in that. In most Vietnamese dishes I've seen, it is sliced thinly (thinner than 1/8") or minced. I had a version of Bo la lot (beef with betel leaves) in a farm area that grew all of its own herbs and the lemongrass was sliced thin and scattered over the beef while being grilled, and it melted in your mouth. I used to make a lemongrass chicken (ga xao sa ot) which finely minces several sticks of lemongrass along with a lot of garlic. One thing I will say though is that fresh lemongrass is very different from what I get in the store. I grow my own, and the stalks are not the desiccated husks that are sold in stores and turn to sawdust when chopped or sliced - they're juicy enough that if I bash them with a pestle on the cutting board, juice comes out, or are pretty tender if sliced thinly. I don't know what would happen to them if I freeze them. Since I grow them indoors, I only harvest about 5 minutes before I use it, letting the rest continue growing.

Jacques offers a shortcut.

It’s a mario batali recipe called savory lemon jam as he adds oregano/thyme to it. This is a sweetened version which I think you should be able to google it, I don’t have a link. It’s delicious, especially with Meyer lemons.

Only one way to find out!

No. I use Amora, Maille and Edmond Fallot. IMHO, Amora has among the best flavor. All of these brands hold up well over time, assuming refrigeration and non-contamination. Fallot's Walnut mustard is a lovely accent.

Our 'instant' milk frother. Any brand will do.

interesting idea. has anyone tried both the Amora and Tj's Dijon , freshly opened , side by side ?

I do love the stuff! Some day when you're ordering from Amazon, do try Amora (and my friends at Formaggio Essex sell it)- as @Margaret Pilgrim mentions, it's one of my favorites in its class.

The other night I made spaghetti and meatballs. We drank this: Fantastic nebbiolo +. Lots of cherries and berries, though I seem to have missed the forest floor! Wine Enthusiast Lest anyone think I spend this kind of money on a mid-week bottle of wine at home, you can be certain I don't. This bottle was inherited, and I'm sure it was purchased upon release, when the price was probably around $15 when bought by the case. I have quite a few bottles from this producer - 2010s, 2011s, 2012s, and so on. Looking forward to when they will be opened.

Indeed. but Dijon-ers do something ' special ' w those seeds ? FR white wine ? Gauloise ash ? and the like ? who knows. Dijon mustard from Dijon FR is still in its own class . as are others , in their own class.

French toast casserole (with nutmeg instead of cinnamon as houseguest is allergic), strawberries, toasted pecan maple syrup and bacon. I typically don't like sweet breakfast but this was good.

Scientists in the kitchen:

I think, but don't quote me even though I am quoting you, that most Dijon mustard is made with mustard seeds from...Canada!! To quote the ever knowledgeable Wiki: France requires 35,000 tonnes of mustard seed to make Dijon mustard and 80% of the seed is imported from Canada, mainly from Alberta and Saskatchewan where most of Canada's mustard seeds are grown.[10][11] Canadian production experienced a smaller crop in 2022 caused by a heatwave. The 2022 drought resulted in halving its usual harvest.[12] The 2022 shortage was exacerbated by stockpiling by consumers. (How do the tariffs work on that??!!)

is it Gus? Buck? Thor?

Can you tell me more about the uncooked clementine jam?

My GF just sent me this video. I've seen some actual ads that were this off-kilter, so I suspect it's legit, though maybe one of our UK members can confirm? https://www.facebook.com/reel/690876749942364

No idea. @KennethT ?

I have used pre-chopped frozen lemongrass. Not quite the same as fresh but it will do in a pinch. For frozen lemongrass stalks, I would either: 1) thaw and slice thinly; or 2) thaw at least partially and bash up with a heavy object, followed by tying into a knot if practicable. I am curious, though - if you simmer a whole frozen stalk in liquid, do you get the flavor you want, or does the lemongrass need to be sliced or bruised to release the flavor?