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I recently picked up these at a Farmer's market. Now I'm sitting here, wondering what to do with it. Anyone use it, and for what? So far, I have put the vinegar on my beet salad but that's it.

It's a beautiful old city with lots of History. One funny side note. Years ago the city fathers commissioned a statue, similar to our Lady Liberty for the plaza in front of the presidential Palace. They wanted a statue with flames coming out of her headdress. The word for flames in Spanish is llamas. They chose a Peruvian Sculptor and told him what they wanted. Yep, you guessed it. It's a beautiful statue with three little animals sitting on her head.

Thank you! We loved Lima, but loved Cusco even more. Funny thing is I had no idea about the olives, but I will look for them. The best olives we ever had were in southern Italy - in Naples and Sorrento. I do not think they export them. I looked everywhere.

Bay scallops, roasted chile Poblano rajas, and long beans with shallot, garlic, sliced Holland chiles, and coconut milk. Seasonings included cilantro, cayenne, and garam masala.

Are you underway now, @Smithy?

Today's Pearls Before Swine:

Thanks for this, @TdeV. I tried that and it works but it will only print what's in front of you. That is, if it is a 2 page recipe, it will print what you see on your screen then you need to position page 2 on your screen and print that. I also have to log in the Evernote Light Editor before it will print. I'm going to play around with it.

I have a Brother and it is wireless. I can print from my tablet from other sites but not from Evernote.

Hi Kevin. Glad you joined this great forum.

@liamsaunt looks quite tasty thank you for the menu's

My husband and I decided to check out Turks and Caicos. We rented a house for a week starting today, but ended up flying in a day early because of a storm building up right in the flight path. We scrambled, switched our flight, and used points to book a night at the Ritz Carlton on Grace Bay for last night. The view from our room The beach itself reminds me a little bit of Miami. There are a lot of resorts right on the beach. It’s not really my scene, but we are staying in a house in a quieter area for the rest of the trip. Here are a couple of view from the beach We were really tired on arrival, so just went to the sushi restaurant at the resort for dinner. Menu I had a mocktail made with earl grey tea and pineapple, and my husband had a spicy pineapple margarita We shared an order of potstickers The hamachi turadito and the gunkan. The hamachi was good but the lobster one was kind of bland. Then we shared the spicy tuna roll and the South Caicos conch roll. Conch fritters on sushi was a new one hahaha, but we had to try it. I think I would have preferred just getting some conch fritters. We are checking out of here in a bit, going grocery shopping and then heading to the house. I think I saw the road to the area where we are staying from the plane, and it basically looks like a sand path. Should be interesting! I am glad we rented a Jeep.

This is so smart! I will utilize your method in the future. I use some of the same things you do, trying to reach that balance. I added a little sugar to the potato soup near the end, trying to get there. Regerts, I has a few. Yes, and maybe I made a mistake in buying these specific potatoes at Aldi because they had the best price. Like $3.97 for 10 lbs. My husband knowingly chose to try the potatoes. That’s fine! It’s serving them to the unknowing and not giving them a choice about it that worried me.

That wouldn't help me. All sauerkraut makes me want to vomit.

Welcome, Kevin, I think you're going to like it here. My husband and I spent some time in Lima and we really enjoyed it and the cuisine. It's a beautiful city and probably the cleanest city that I have seen in Latin America. Their anti littering laws are absolutely Draconian. We have several Peruvian restaurants in Costa Rica but since the Peruvian food is generally quite spicy, most of them have been dumbed down to cater to the rather bland taste of the Costa Ricans. We are able to buy some Peruvian products, though. Peru produces wonderful olives and olive oil. I'm able to buy them here and they are great. The olives are called Botija Acertunas and have a unique Tangy flavor. Well worth looking for. I'm looking forward to your contributions to this forum and I hope that you will include some recipes for some of that great looking food.

I understand that. I love bleu cheese and my wife hates it. However, I have smelled bad sauerkraut. It will knock your head off and make you want to vomit.

Btw, Peru is the global epicenter of potato biodiversity, cultivating over 4,000 native varieties in the Andes, alongside roughly 55 indigenous corn types.

I made this below meal just for me one night. Husband was away so I thought I’d invent a dish with ingredients I like . Turned out I didn’t like it. Fried pork dumplings with my concoction of onion, shredded cabbage, spinach and fava beans. I made up a sauce with tomato paste and sweet chilli. It was all too gooey and sweet. The fava beans were mushy and even the dumplings which I like simmered in an Asian broth, were not good being fried…. Oh well you know the saying … you win some, you lose some!! Next night I bought a rotisserie chicken and had it with two salads and some homemade sweet potato fries…… Much better

Last year in June for some reason, all things pointed to Peru for our next place to visit. Our friend was traveling there and posting about it. We were scheduled to visit Miami, and another friend that is a restaurant consultant recommended the restaurant Osaka, which is Nikkei and we loved it. I started studying the cuisine and found out that it is quite varied from hearty / homey dishes to Nikkei, which is Japanese influenced from the sushi / sashimi side, and they have their own unique version of ceviche that is different than the Mexican and Spanish versions. There are also three distinct regions - coastal, Andes mountains, and rainforest. I took three courses and made many dishes from June - October 2025, and we made a 16 day visit to Peru in October. Here's my favorite dish from Osaka Miami that I replicated - first photo is from the restaurant, second is my dish. Wasabi Ceviche with Hokkaido Scallops, Red Snapper & Furikake

Yes! I'm glad it's still fun.

Given that smell is a subjective sense, I'd give that suggestion a wide berth. What smells bad to you maybe appetizing to someone else. And vice versa. Think some cheeses, stinky tofu, durian etc. Love it or hate it.

Mi is a minefield. It is pronouced 'mee'. 米 (mǐ) means 'rice' but is seldom used on its own. It also means 'grain'. Uncooked rice is 大米 (dà mǐ), literally 'big rice'. Small rice is 小米 (xiǎo mǐ), which means millet. If you're in restaurant and want rice ask for米饭 (mǐ fàn), literally 'rice food'. This is cooked rice. But as always, watch that falling then rising tone on mǐ. Also be careful of the pronunciation of the /a/ in mǐ fàn. 米粉 (mǐ fěn) is rice noodles. If you accidentally use a falling tone 泌 (mì), instead of ordering rice, you've expressed your desire to excrete, not something your server wants to know. They would prefer if instead fouled up by using a rising tone. 靡 (mí) means to waste money. This they encourage. They're on commission. If you really want to annoy them, when they come and ask you for your order, say 秘密 (mì mì) which means 'it's a secret'. Then we have the great 蜂蜜 / 蜂蜜 (mì fēng) / (fēng mì) mystery. Just reversing the two characters, they are either honey 🍯or bee 🐝. No one knows which is which! Actually they are 蜂蜜 bee / 蜂蜜 honey. Maybe.

Mung Bean Noodles with Chinese sausage, rehydrated dried shrimp meat, Napa cabbage. This was in place of rice. We also had a can of fried dace and black beans Tried out another Weight Watchers recipe: Was supposed to be Chicken Fettuccini Alfredo. I subbed out the chicken with shrimp. It was great!

Welcome! All the other categories are at least familiar to me although I know that each covers quite a bit of ground. This grouping, however, is quite unfamiliar to me. Can you describe it/them a bit? And how did you arrive there?

Welcome @KevinG - I look forward to your contributions! I have always wondered - if food is your job, do you also cook for fun?

Welcome, Kevin. Lots of fun and informative rabbit holes here—many from way back when. Speaking of way back when, I also found eG via a one-line mention, but in 2003, in the third paragraph of this article in the New York Times Magazine—and in a quote from pre-Alinea Grant Achatz, no less.