catdaddy

Those pecans look so good. Do you have a recipe you'd like to share? I'd be happy to trade for my Buttermilk Praline recipe.

Thank you all for your thoughtful words.

My neighbor, who is vegan, is fighting through treatment for throat cancer. Apparently she has retained some appetite. I'm wondering if anyone has any suggestions for a dish or dishes I could prepare for her? Swallowing is difficult but not impossible so small/soft pieces are ideal. So far I've made congee with pureed dried mushroom.

I'll chime in here to say I love to read about your daily travels and travails in the camper and in the kitchen. I cooked professionally for many years and still get lots of joy doing it at home. Mrs catdaddy and I are planning to go on the road in the near future so posts about rv life are doubley interesting. I guess the most valuable posts are the ones discussing mistakes or unfortunate turns of fate and how you deal with them. So please carry on there's lots of folks interested. And thanks.

This sounds delicious. Care to share your recipe?

I would add to the above that various editions of the JOY OF COOKING include some great recipes (and even some technique description) for specific dishes.

My experience with the green ones is that the flavor is overwhelmingly piney and the numbing factor is high. The piney flavor reminds me of retsina.

Maybe a couple anchovies when you sweat the garlic or even a little MSG.

Grace Young has written wonderful cookbooks describing how to stir fry at home with typical equipment. In general she advises using a flat bottom high carbon steel wok. After that it's about limiting the amount of food that goes in a one time and technique. Stirring at the right time and leaving to sear at the right time. Also learning velveting is handy.

Please let me know if I'm interpreting wrong.....Although almonds, and other tree nuts, use a lot of water there are few crops as nutritiously dense and economically significant. So you get lots of bang for your buck with almonds.

Costco sells organic shelled pine nuts under their Kirkland label.

Han Mardi Gras tradition?

Do the oats have to be cooked at all before flocking?

My dad always used to tell us to not stop eating till it was gone. Can't burn if you're still in the act of eating. It will still be hot after though.....

I was thinking the chocolate tahini sounded interesting.

Thanks for taking the time to share AGAIN, Shelby. It's always a pleasure.

The biggest take away from gullet for me is the energy for trying something new or even to do the same old thing again with added enthusiasm. I started hanging out here during the time when I owned a restaurant and couldn't sleep at night for obvious reasons. It was comforting to realize that obsessing about little culinary things was normal for a bunch of other people. Fast forward to the present where I've retired from commercial kitchens but still derive almost daily motivation to cook for me and ms catdaddy. I especially like the mini-blogs and food diaries from all over the world.....not to mention my Anova, Darto pans, and insta-pen.

Gotta say..That jelly sounds great! I am a firm believer that jam/jelly is a basic food group and wild fruits make the best.

Alright! Our intrepid Canadianas are at it again. French fries dipped in miso, embedded fish hooks, and a new kitchen. What could go wrong.

Hello Baby Boomers.......

I'd like to add my thanks for the in depth reporting in your blog, Panaderia. It's content like this that makes egullet so unique and enjoyable. 😀😀 I wonder how the climate changes are effecting your seafoods?

Walmart has 10lb. bags of chicken leg&thigh quarters for less than $6. I cut them up a little, bring em to a boil then dump it out and rinse. This gets rid of some blood as well as some nasties that might be on the surface. Then I make my stock. The parts are always off brand but I've never had a problem with spoilage.

I think I remember that they don't have any eggs in them.

Grace Young is a great educator. Sounds like she gave you good advice about how to vary her recipes for high btu cooking. The best thing I learned from her was the need for careful balancing of flavors and textures for success. Dishes often come out ok when you leave out an ingredient or vary a technique. But if you follow her well developed recipes to the letter the result is often sublime. The Chinese pantry is full of overpowering uber-umami things but in the right amounts it's wonderful. I cook on a butane stove and have taken to using velveting a lot. I can cook 24oz of chicken and a big pile of veg in a 14" wok great results.

Can you tell us about the 2 different fish sauces? Like brands and etc.?