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Martians!

The thing is, the berries weren't bitter on their own. The ice cream mix wasn't bitter in the hour after the berries were added. The bitterness showed up the next day in the finished ice cream.

@Katie Meadow @FrogPrincesse Thanks! I do love citrus curds and make a number of items that incorporate them. Less time consuming than marmalade, that's for sure!

@JoNorvelleWalker Thanks! I will check out that book, more info is always best. Modernist pantry linked to a bunch of videos which I watched, I'm very much looking forward to trying it.

Salmon cooked in browned butter with chervil. A vegetable stew of sautéed onions, potatoes, zucchini, peas and garlic. All were cooked in homemade chicken broth , then topped with shredded basil. It’s so nice to have home grown herbs at this time of year!

I've been experimenting a bit with this and found a method to easily cook it in the Zo rice cooker with the porridge or steel cut oats setting. Makes an amount enough for one or two. 1 can chicken broth ¼ cup frozen rice (I use Cal Rose) thin slice of fresh ginger When finished, my cooker takes 59 minutes. Ready for all the toppings. I could eat this every day.

Another fruit & cheese fest: Trader Joe’s strawberry and jalapeño crisps, Silver Goat Chèvre, and Seascape strawberries from Harry’s Berries. Seascapes are my favorite variety. Not really big or showy but super tangy and flavorful. I put the cheese in the CSO for a few min on the plate warming setting to make it nice and spreadable.

Found them: https://mertenandstorck.com

@Dr. Teeth I said nearly the same as your son! Eggs, sausage and fruit salad for today. (With the prettiest PINK kiwi)

Any idea how to locate Merten & Storck? They might have a recommendation for a Hot Handle holder.

The handle is long and the stupid pot holder only slides down a short way. Which is a long way from a stable hold on the handle. ☹️

Hmm. Most of the things I have cooked in my pan are relatively fast-cooking and I haven't had an issue with the handle being too hot. I have a couple of silicone pot holders that are grabby that would do the job.

Elk, onion and peppers over black rice (white for partner). Kinder honey hot on top.

What isn't great with huckleberries?

Thanks for this suggestion Katie. These pans are very non-stick. Nice long handles. What do you use as a hot handle holder, @Katie Meadow? I bought a Lodge Silicone Hot Handle Holder from Amazon which is NOT 9" as advertised, just a mere 5 1/4". This provides a very sloppy hold of a hot pan.

I’ve used Al Arz and it was good but I have to admit my favorite thing was that the jar was oversized- packed only about 2/3 x3/4 full so there was ample room to stir without sloshing oil everywhere. Speaking of oil, my best tip for getting a good, toasty sesame flavor is to add a small amount of a good quality toasted sesame oil. I like the Kadoya brand from Japan. I add 1/4 tsp toasted sesame oil to the tahini cookies in Ottolenghi's book, ‘Jerusalem.’

I don't know where you are in Minn., but do you know about https://myannoyingopinions.com/restaurants/eating-out-in-the-twin-cities-and-environs/comment-page-1/#comment-51839. He's a long time food board poster (& a friend). Maybe you'd find it useful.

So my eldest son, who is presently a teenage malcontent, not given to easy praise, saw this picture and said “Hey why can’t you make that. That looks good as hell” (Direct quote for authenticity) It’s a beautiful plate of food.

Thanks for the info. Vic Stewart's looks interesting.

Not sure where Whole Foods sources their berries, but at least in Europe the sloe bug or hairy shieldbug (dolycoris baccarum) is known to impart a bitter, astringent flavor to the berries it infests. Unsually you can sort the spoiled berries out, but one “surviving” berry per batch is enough to render the product inedible. My mom makes raspberry marmalade very often and every once in a blue moon a batch of her marmalade tastes off …

Or to punish children.

Flemings, Vic Stewart’s, Ruth’s Chris

Both Al Arz and Soom are made in Israel from Ethiopian grown sesame seeds. I haven't tried Al Arz, but Soom is delicious. And it is never hard to stir.

Encore! Goji Leaf and Pork Congee Cantonese Style Ribs and Mustard Greens Congee Pork and Peanut Congee Clam and Mustard Greens Congee Organic Egg Congee I'll stop there, not because there are no more, but I think I've made the point - the possibilities are endless.

Which makes it fake in China in legal terms. Under Chinese regulations, Shaoxing wine is a protected name and can only be used for wines made in Shaoxing. That bottle couldn't be sold legally here. That doesn't mean it's inferior but I do find it misleading.