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Spiced Turkey Burger with Mango Chutney from an ATK recipe - patty is made with ground turkey, melted butter, worcestershire sauce, garam masala and cayenne pepper. Assembled with greek yoghurt, lettuce, red onion, mango chutney and cilantro. Served with fries

I believe “more tamales” is the correct answer to your first question. As to the second, pickled red onions go without saying, along with avocado or guacamole. At this time of year, some sort of Mexican corn salad certainly comes to mind. Could be elote-inspired or a black bean, corn and tomato salsa thing. Beans, refried or not. Some kind of nopales salad, if you can get them.

Tonight I cooked half of a package of Pork and Red Sauce Tamales I'd bought back here. Perhaps I should have taken a closer snap of the package, but I didn't; it's in the upper left corner of this image. The preparation is certainly easy: steam it in a basket for 15 - 20 minutes, or until the interior is 165F. My thermometer registered 189F after 12 minutes, so I pulled them, unwrapped and ate. I really didn't need three! They look small but they were filling. Pretty good, too. I thought the red sauce just a touch hot for my tastes, so toned it down with sour cream. Then it was too calm, so I added some of my salsa. Very good. The "bite" photo in the lower right is the best I could get, but it doesn't do the tamale justice. I think I'd buy these again. Tamales are a pain to make, like chiles rellenos, and I've learned over the years that they're all a mystery package. I've bought some tamales that were almost all masa with little filling. These were a nice balance of masa to filling. I'd been grazing during the day, and had already had a large green salad. Two of these tamales would have been plenty. If I'd eaten the salad at the same time, one tamale would have been enough. Still, that raises the question: what does one usually serve with tamales? How should I enjoy the rest of this package, when I get to it?

@Smithy How wonderful! What a thoughtful thing to do.

This entirely-unexpected package arrived on my doorstep today, in a box from Flowers.com! An old friend just wondered how I'm doing and thought I might need cheering up. We're scheduled for a good long phone call tomorrow, after months of missed connections.

Sorry about that.

Oh! I misread and got so excited. 🤣🤣 You are so kind.

No - I'm in Canada! No where near you I'm afraid.

What?! Really? You're local to me? That's fabulous! I can reimburse you. I don't know how to connect. Does this platform have DMs?

I was gonna say - if you do - please bring about 4 or 6 of those CSO-500s as well!

I peeled them this afternoon and froze them. I didn't eat one though they smell great. No signs of fermentation, thank goodness. Thanks, everyone, for your help.

Ok - so I can't drop some off for you!

As some of you know, I’ve been travelling around New Zealand and exploring different regions for their food and dining. Hawke’s Bay has been such a highlight, and while I’ve had some amazing vineyard meals and fine dining, one of the most memorable experiences was much more casual, Community Burgers in Napier. It’s a small, community-focused restaurant that’s all about good, wholesome burgers. Nothing too fancy, just honest good food. The vibe is family-friendly, the service is warm, and the food really delivers. I tried both a classic cheeseburger and one of their seasonal specials (kimchi beef), and both were excellent. Lot of the locals came in for takeaways on a wednesday night, we choose to dine in their small but lovely restaurant. For anyone visiting Hawke’s Bay and looking for a solid lunch in Napier, I’d definitely recommend checking them out: Community Burgers – Lunch & Takeaways in Napier Community Burgers on Google I love how they tie into the local community as well, a portion of sales goes towards supporting local charities, which makes the whole experience feel even more special. Curious if anyone else has been, or if you’ve found other hidden gems in Napier for casual lunch or dinner?

I've noticed that with the little bananas, which are not always identified fully at the market (I've bought from 2 different places and they were clearly different varietals), some are still somewhat starchy when ripe/sweet. The ones you have are probably the same as the ones I last ate, the description matches. Just watch out that you don't let them go so far that they ferment!

@Jim D. Thank you so much. 😊

I'm in East Texas

During the fall and Winter , I sometimes augment Progresso Soups. My favorite is Italian Wedding , and when it goes on sale , I stock up : ' less salt ' version of course . I added granulated garlic and onion , a couple of fz pucks of Dorot basil , a little bit of dried rosemary and thyme . I let that blend on low heat for a bit , then off the heat two beaten eggs , some chopped spinach , and 3 Campari's , chopped , that were looking for a home . I was going to add some grated cheese , thought better of it , and made an AirFrier Naan-ish cheese toastie. from Fz , light coating of EVOO // Fontina , then AF'd until it looks like the above . very very nice the whole things was , and all be having it from time to time again. surprisingly good , for such an effort .

Also, I've never done anything with the marrow - I just squeeze the bone as a test to see if I've extracted as much as I can. I don't add marrow to the stock as it makes it cloudy. But also, there isn't enough in there to try to actively remove to eat and would probably require a dentist's pick to do so.

@rotuts I don't use the Ipot, but a regular Kuhn-Rikon pressure stockpot. After an hour at full pressure, the bones are soft but still brittle. You can squeeze the bone between thumb and forefinger and the bone will splinter and break.

No, I don't seek it out. But since i chop chicken thru bones when I make certain braised dishes and stocks, I'm pretty sure I've ingested it to no ill effects.

In the recent past , Ive used CkDrumsticks ( on sale @ Stop & Shop ) in the IDS and iPot for stock . the stock was 2 x or 3 x depending on your accounting methods . no matter , it was delicious and useful over a few weeks . my stock has no seasonings nor salt. thus concentrating it w several iPot sessions ended w just CkStock. Im not much of a fan of some recent terms , BoneBroth is one. but S&S have CkDrums on sale again , so , Ill be making more CkStock over the weekend. it got me thinking of chicken bone marrow , as a flavor to make sure ends up in the iPot. not being a big fan of unadulterated A.I. I goggled to see what G had to offer on Ck BM : first I noted the picture has to have come from one Mighty Big Chicken , and I found a video https://www.google.com/search?q=chiucken+bone+marrow&oq=chiucken+bone+marrow&aqs=chrome..69i57j0i13i512l9.4780j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vhid=rZtYCoVU5b2UeM&vld=cid:58c54533,vid:PEjLNUW60ac,st:0&vssid=l getting more to the point : has any one here specifically tasted plain cooked Ck Marrow ? I do recall , possibly @KennethT , suggesting using the iPot for over an hour initially , as it get the CkBones very soft. I think Ill chop the leg bones with a cleaver , before the leg bone [ tibia + fibula ] go into the iPot as see If I can extract any marrow there , w a very small spoon and see how it tastes . Im not a fan of chicken fat , as such , and at least report back that i tasted actual Ck Marrow . anyone here seek this stuff out in their cooking and stocking ?

A repeat of yesterday’s recipe except that, after reading comments from @Kerala about fried bread, I followed the recipe instructions to fry the bread in olive oil in a cast iron skillet instead of just tossing it in the toaster. I also included the Kalamata olives I forgot to add yesterday. The chorizo those sardines are packed in makes them taste remarkably porky!

@Sweet-Tempered I get "pouring fondant" (as opposed to the version that is used to enrobe cakes) from www.lepicerie.com. If you don't know of this resource, I highly recommend it for many ingredients used in pastry and chocolate in manageable sizes for a small business and at reasonable prices (I'm assuming you are in the U.S.; otherwise this idea won't work). I have the Pawkit Aw meter (https://aqualab.com/en/pawkit). When I bought it quite some time ago, it was what was recommended by people here on eGullet, and it was about the only device available at a price less than astronomical. Since then others have bought and recommend less-expensive versions. I don't remember the brand names, but you can find the discussion in this thread:

It's called soft white fondant. Where are you located?

Inspired by the comments about Picalilli, I made some this morning! But the recipe said wait for a month before consuming! I licked the spoon and it was good.