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scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

Ive posted this before , but its Sooooooooo good , it deserved another look Tj's green chili chicken enchiladas [ Fz ] , fontina cheese , green window onions . Superb. next time Ill remember to add some pico de gallo l home made or Tj's refrigerated . TJ's refrigerated items that are similar to Tj's jared are significantly tastier. this is on the regular rotation for sure. green chili enchiladas are one of my favorite Mex-Tex dishes . Ive had versions that are a cut above this , but that's a long trip to TX to those hole-in-the-wall spots. nothing locally comes even close to this .

I get them at my local H-Mart which calls them "Korean Leeks"

Mine is now on the way.

Does it need to be food donations or could he raise money (which is usually better for the organisation)? Maybe he and his friends could get pledges for the number of times up the wall in a certain amount of time

How do you say "Punt minus a half ?"

Smoked bluefish pate from Delish was excellent. Eggplant took too long to cook.

Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice

They're usually called Welsh onions in English. Allium fistulosum- and native to China. Negi (ネギ) just means 'green onion'. Naganegi (長葱) means ' long onion'. Very common here, all over Asia and in the UK. Probably everywhere.

While perusing the bins and the shelves this morning at the Tokyo Fish Market in Berkeley, where groceries and produce are sold alongside the fish, a bin with a vaiety of unknown-to-me Japanese onions caught my attention. I'd not seen them before, but it's not often that I look through the produce section of this store. I grabbed a package of Negi onions. There are several varieties of these onions, and I believe these are the Naganegi variety. There's a page that describes these onions, but have only quickly scanned it, perhaps read more tonight: https://sudachirecipes.com/negi/#Types_of_Negi_Used_in_Japan The plan for this weekend is to make Shoyu Chicken, and perhaps these onions will be used.

These are often sold in the west as pet food, but are used in Japan to make a type of dashi (Japanese 煎り子だし – iriko dashi). But they are also used in China. Dried Sardines (干沙丁鱼 - gàn shā dīng yú). These were landed and dried here in Guangxi. Used to add umami to soups or hotpots, etc.

Let it sit! No matter good the spoon tasted

Those elements look delicious! I'm not going to poke fun at you for not photographing the finished result. I'm dining on a failed (as in, unsatisfactory flavors and texture) potato salad microwaved with the leftover jelly from my last roasted ham. It's actually pretty good for semi-mashed potatoes, and much better than the potato salad, but it won't win any prizes for looks. 😅 <We now resume our normal programming of delicious-looking and delightfully photographed dinners...>

That google result is AI as well. The only thing chicken marrow is good for ime is the usual bit of of gelatin that's released in making stock. Taking the ends of the leg bones off is enough. Unless someone somehow breeds a chicken about 25+ kilos that doesn't have its lungs collapse under its own weight we won't be making Fergus Henderson's classic with chicken bones anytime soon 😃

I think the first one I bought, which is still going strong, was something along the lines of a prototype or loss-leader. It's the one shown in the video I linked above. It may have been only $15 but when I went to order another it was no longer available! The cheapest I've seen since then is $25. Of course, it's possible I haven't looked hard enough. I do know however that I want the auto-shutoff. That adds a few bucks although my initial inexpensive one came with it.

Last night I smoked another hamburger in the GE: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C What's different is I used the Combustion thermometer. The prediction was right on. My mistake was to try some cheese. I put the "cheeseburger" back in the smoker, but I could not get the cheese to melt and the meat over cooked. Final thermapen reading was 61C. The result was not that bad (I ate it all), but it was more difficult to chew. Tonight I hope to smoke an eggplant for baba Ganoush, to go with smoked bluefish pate. The smoked bluefish has been hydrating in a bowl of water.

Got one.

I have this one and I love it. It is rechargeable.

Didn't take a photo of the final salad, but supper was a salad of these over spinach.

I have basically the same one, but not that brand. And it was no where near that expensive!! I think way under $20.

I like the frozen ones quite a lot. You need to plan ahead and give them a little time to proof but it’s well worth the effort.

I also love chocolate croissants. The frozen ones are much better than these.

@rotuts, be sure to check out this post before you pull the trigger. Right now a red-and-black version is on sale for half price; it's $25 rather than the $35 I paid! Same company, still auto-shutoff and safety cut. I don't know how long the sale will be good. Oh heck, here's the link to the red-and-black version that's on sale (eG-friendly Amazon.com link).

@Smithy how did I miss the details ! It's not only in Red but i'ts a ' side bitter ' can opener . It's on my list .

That looks really good! I just picked up that cookbook last week, but have not had time to read it yet. A jump off from a NYTimes cooking recipe for coconut-gochujang glazed chicken and broccoli. I added the whole can of coconut milk, which made it more saucy than glazed. Plus, I added garlic, lime juice, fish sauce, and cashews, and used broccolini instead of broccoli. So not the same recipe at all I guess haha