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This may or may not help. We had some fresh shishito peppers pop up in our garden this year and John brought them home. Some were left on the counter for days where they shriveled and dried up. Whether they dried enough for long term storage I can't say, but they had zero mold. You could try drying them in a very low oven with the door ajar to let the moisture escape. Other things can be dried this way so I don't know why it wouldn't work for chilies.

Have lived in Central Mexico since 2008. Other than at tourist spots, I am rarely offered a glass with my cerveza, let alone camarones! BTW, the chili salt on your glass rim is Tajin. It's a great seasoning; in bars you will get jicama sticks sprinkled with Tajin. I have been served Tajin rims on margaritas, but only with tamarind ones.

Hello, I am planning a skiing holiday from 24 December through 30 December at Moiwa Ski Resort, Niseko, Hokkaido. I am interested in any recommendations of restaurants for dinner in Niseko ski resort areas (Hanazono, Hirafu, Niseko Village, etc.). I will be relying on public transportation, and so Kutchan will probably be not accessible. I understand that during the holiday period it is very busy, and so reservations in advance are highly recommended. I am interested in regional (sushi/sashimi/Hokkaido beef), as well as Ramen, or other recommendations. Please advise. Thank you very much.

I've been growing my own chillies for a little while now and my plants make a lot more than I can use at one time. Indonesian food uses almost exclusively fresh chillies - so using my home grown chillies out of the freezer works really well. Malaysian food, however, uses, in large part, dried chillies. Many times, they are similar chillies, but dried rather than fresh which changes the flavor profile as well makes the color darker and more intense. Traditionally, the freshly harvested chillies (left on the plant to get super ripe before harvest) are spread out on tarps in the hot tropical sun and raked around every once in a while and left there until dry - usually a couple of days. I live in an apartment in NYC with no access to either tropical heat or sun. Can I just lay the chillies on my countertop or somewhere out of the way (but gets decent airflow) to dry them? I really don't want to have to get a dehydrator - I neither have the space for it, nor would I really use it for anything else. Thanks!

Oh, yes ma’am!

I couldn’t love your response more. 😀

Following along from the lovely Hungarian potato recipe ... Two days ago I made a huge batch of a new casserole recipe I found on a Gluten-free website. It was a curried sweet potato, chickpea and spinach (I subbed previously-frozen chopped-up Brussels sprouts) and it was delicious. We ate it over a bed of brown rice. (Actually it was a major triumph for me in my somewhat lessened state. I used to make all kinds of casseroles when I cooked a lot...Greek, Italian, South African, northern African, Hispanic, East Asian, etc. Basically anything which Ed's mother had never made and trust me, Ed's Mom was married to Ed's father and he would never try anything which wasn't meat and potatoes. Ever. Not once.) So, can you use favorite casserole dishes which our families like? Particularly if they are not labor intensive?

My husband loves a good sausage and potato skillet and/or casserole, but I’ve never heard of the sliced hard boiled eggs addition. Interesting. I looked at a few recipes of the Hungarian dish and it looks delicious! Agreed! I will make a practice dish for my husband to see if it would be workable for a CFM. Yum!

This part made me laugh. And I can understand your feelilngs, especially if it's something like "this cornbread is much too sweet," which is my principal objection to most cornbread. Someone may be thinking that their goddess has clay feet after all. 😀 Remember, however: that cornbread must have passed muster with some taste-testers, so it isn't as though you served them something outrageously bad. Onward and upward!

We reuse these containers for a variety of things, but now I wish I had been saving even more of them. I’m afraid my stock of them is mostly depleted, for now. As far as the food looking good, I do think the soup looked (and tasted) really good. My cornbread does not look good in that pic, but it was decent cornbread, imo. Thank you. My husband had some with his supper of meatball stew last night. He is a sugar lover, but it was too much, even for him. I’m just sort of embarrassed that people would think I made it! Even though I’m fine with making subpar food for myself. Haha.

My supper on Thursday when I was too tired for much effort. Blackened chicken strips (frozen from Costco), air fryer green beans, and a small salad with a couple of heirloom tomato slices that were surprisingly okay. And a little bit of Ranch from a packet for dressing the salad and dipping the chicken (the only way it is halfway decent). I had leftover tortilla pizza for supper last night. Low carb wheat tortilla, Rao’s pizza sauce, Italian blend shredded cheese, sausage crumbles, red bell pepper, mushrooms, and bits of leftover rotisserie chicken. At lunch the chicken was less dry.

Today Canada 'food recalls' is once again announcing the recall for possibility of salmonella ...not something to be casual about...in guess what? Pistachios. This has been going on for some time now. Again. And again. And again. Surely 'they' must know the country or countries of origin, but they don't tell us. And surely at some point, they'll just pull all the stock of pistachios from said country or countries and not risk the health and well-being of Canadians who have no idea of what's going on behind the curtain ...unless they subscribe to the Canadian governmental body which sends out these posts...or are lucky enough to be on the receiving end of updates from eG's own @chromedome... Surely you'd think. But apparently not.

Prosciutto, Peas and Parm with Gnocchi.

I had to look for a recipe. Those Hungarian potatoes sound fantastic!

Rice paper „bagel“, filled with chorizo, egg and onions, topped with everything bagel mix and baked in the airfryer …

Thanks All It does appear a small chablon on the bottom of the biscuit, maybe that helps stop it from breaking while cutting

Many years ago, there was a trend in the UK for serving Sol beer in the bottle with a wedge of lime in the neck of the bottle. This apparently baffled Mexicans, not so much for the lime but that the idea that Sol would be popular. Back there it was, maybe still is, considered to be of very low quality. Some wag responded by pushing a photograph of a bottle of Newcastle Brown with a sausage in the neck. I have searched for that image but sadly failed.

I just discovered this thread and thought I’d post a photo of a beer I had recently in a Mexican type restaurant. Now I don’t know if beers like this are common in Mexico or the US but it was definitely way out there for my hometown of Melbourne. Actually it was quite good. Beer with lime and shrimp

Chicken Breast with Sesame Vinaigrette and Pan- Roasted Winter Vegetables with Miso, Ginger and Honey - chicken breast was cooked sous-vide (147F, 3 hours), very quickly pan-seared and served with a vinaigrette made by pureeing soy sauce, rice wine vinegar, garlic, kewpie mayonnaise, canola oil, sesame oil, red pepper flakes, toasted sesame seeds and scallions. For the vegetables, carrots, parsnips, brussels sprouts and shallots are quickly pan-seared in a cast iron skillet, mixed with butter, white miso, ginger and honey and finished in the oven. Served with some fries

I really like them a lot. They should be juicy.

My neighbors' neighbors had a commercial grove of them in central California, near where I grew up. I wasn't impressed with them when I tried them, but I'm a bit of a traditionalist (give me good Satsuma Mandarins, please) and it may also have been an off year. Those I tried weren't very juicy, although the zipper skin was as gratifying as with any of their brethren. What is your take on them? (If you commented on their quality uptopic, I apologize for missing it.)

A favorite of mine, and easily scalable/customizable is a potato casserole with potatoes, sliced hard boiled eggs, some kind of sausage (hard or soft), and a random dairy binder. I grew up with this using cheap grocery kielbasa and cream of whatever soup (something innocuous and forgettable). I lived for a time in Budapest and there's a traditional Hungarian dish, called Rantott Krumpli (aka layered potatoes) that was identical in concept but generally used a specific spicy hard sausage and the binding was sour cream with a local red pepper paste. Best served with a highly vinegered cucumber salad with lots of garlic and dill. I wonder if a riff on this, with your local flavor profiles, would work? Chorizo would be perfect, maybe add corn? Cajun spices in a bechamel? Something like a crab boil in casserole form.

With chocolates, there is a thin layer of chocolate (called a foot or a chablon). Most experts say it should be untempered so as not to be so firm. Then the filling is spread on top of the chocolate. The chablon makes it easier to pick up each piece to be dipped and keeps it from sticking to the guitar so much. Some people add another layer of chocolate on top of the filling(s). As pastrygirl suggests, the biscuit layer may not be as crisp as it appears; it may be more like pie crust than a cookie. I would probably risk cutting something like that.

There's one way to find out! What is 'biscuit' to a French patissier? I know it can be a type of sponge cake but the video looks more like a pate sucree. The caramel may soak in & soften the base as it and the other layers set up. Liquid sable or a crumb crust might work - would definitely be guitar cut-able.

It seems the information I previously found on the giant tangerines mentioned upthread was incorrect. Rather than having been developed in Israel, it appears they were first bred in 1972 in Japan as a hybrid of Kiyomi and ponhan citruses. In Japanese, they are デコポン (dekopan). They are sometimes referred to as sumo mandarin or sumo citrus in English. An alternative name in Chinese, is 凸顶柑 (tū dǐng gān), literally 'protruding top tangerine'. They have been introduced into Australia and in limited numbers in the USA.