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Pica pica (the Catalan version of tapas) … Everything from the fridge/freezer/cans, so just some deep frying and heating up to do: Jamon, chorizo, longaniza with cheese (bread not pictured), croquetes (jamon, chicken, salted cod), salmon pâtè, olives, meatballs in tomato sauce, shrimps with garlic & parsley, berberechos (cockles), goat cheese, fried chorizo. Enjoyed with the classic Blackbeards Ghost and a glass of red … No complaints 🤗

I'm a little surprised that no one has mentioned Supermarket Woman, directed by Juzo Itami who directed Tampopo and starring Nobuko Miyamota who played Tampopo (The two were a married couple). While not a cooking movie, it is centred on a food store and the shenanigans of running one. The comedy, which came 11 years after Tampopo , focuses on the in-store rivalries as well as with the competition. It is a load of silly nonsense but a fun romp and certainly full of food.

Millenium hand and shrimp

I blanch in salt water and the chill in an ice bath before freezing. I can't say I've compared to other methods but the results are good

Fig and honey bread sounds fabulous!

Crivens!!

Fancy bottle. Very crisp.

I was answering the question about what to do with farmers market green beans. The Italians like long cooked beans and Hazan’s recipe calls for the beans to be cooked until “tender but firm”. Southern cooking also do beans as mentioned but the receipe i use from Lee Brothers Charleston Kitchen says to cook them uncovered for 30 min then covered for 45 min. So i think the first time you make them taste often and perhaps pull them just before you think they are the way you like them to account for reheat cooking. I don’t find them ‘mushy’. They are meltingly tender. 😁 Maybe make a small batch to see what you like best.

Yes, definitely among the "gone too soon" contingent.

Tonight was a grilled Brie and bacon on Izzio Bakery Fig and Honey bread that I got at Sprouts a few days ago.

I tried strawberries today and again, no seeds, just pure juice. After that I tried tomatoes with seeds left in and skins on a couple of them. Both had been previously frozen. Again, no seeds, no skin, just pure juice. I got really good peaches this year which I also froze after blanching and skinning. I hadn't thought to try juicing them but I will, just because I can. I also bought a couple of apples just to see how that works. Great fun. I'm keeping the machine.

She says she based it on this recipe: Za'atar roasted carrot dip - Serious Eats (clicky)

Ha, yes. My favourite author. I was lucky enough to meet him at primary school when he was part of a govt project to help promote reading for kids (I didn't need any encouragement, my face was buried in a book most of the time). We chatted for a couple of minutes and he told me "make sure you keep your eyes and your mind as wide as they are now". Wonderful man.

Another Pratchett fan among us, I see.

Annnnnd, back to pistachios. https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-2

If my understanding is not wonky, there are two ways to cook green beans. One, short [fresh and crisp], and the other long [and softer]. I thought it was a "Southern" technique. But I don't really know –– hence my questions. @Kim Shook? @Shelby?

@Okanagancook do you mean green beans, or borlotti/kidney/other dried beans?

Aren't the beans mushy?

@Okanagancook, good to hear from you. I meant to ask you about oxtail, but I'll do that later... Back to the topic. Do you short the cook of the bean dish at all? I.e. if you expect to freeze the dish, you know it'll get more cooking when being reheated, so then do you cook the dish for less time? And can you quantify that?

We like slow long cooked beans with tomatoes, chopped onions and a few rashers of smoked bacon. Result is a lovely winter side dish from the freezer. How long to cook depends on your preference so taste often.

I always froze excess garden green beans 'uncooked - unblanched - whole - untrimmed' I would chill them, then spread very thin on a cooking / roasting sheet, into the freezer. my 'take' on IQF - put the frozen beans in a freezer zip lock. that way I could extract/cook as many as I needed. in my experience, cooked/boiled/steamed green beans become greenish mush when frozen-then-thawed....

Personally I would just freeze them raw, but I like my veg with a bit of crunch. I'd imagine cooked then frozen then reheated will come out a bit mushy for my taste.

I've also found a recipe for a cheese and sausage quiche which seems to suggest pouring the mixture into a still-frozen commercial pie shell. Can that be right? Source: Southern Living

This is what I do as well - usually for 30 min. I got this from a ChefSteps tutorial and somehow it got stuck (mainly because it’s easy and gives good results) …

I've just been to the last outdoor farmers' market, so I have lots of vegetables. Does anyone have suggestions for cooking green beans and then freezing portions? I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?