Honkman

Shrimp Tacos - Shrimps very briefly sautéed in a mixture of tomatoes, onions, jalapeño, garlic, ketchup and lime juice. Tortillas were brushed with some oil, then some shredded cheese and the shrimp mixture added and heated in the oven for a few minutes until the tortillas gained a little bit of crunch. Finished with avocado, cilantro and shredded lettuce.

Pasta with zucchini (the seeds/flesh scraped out, cut very small and used as part of the sauce, the zucchini “shells” briefly cooked with the pasta), leek, Italian sausage, small amount of tomato, parmesan, rosemary, parsley, garlic and a splash of heavy cream

It’s 2 Doner skewers which are about 6 feet

Oven roasted eggplants and potatoes spiced with cumin, coriander and chili over coconut rice.

Horribly plated but tasty - stir fried chicken with red pepper, scallion, cashew

Not sure if I agree - you can make some great dishes with briefly sautéed kale (including as topping on pizza which we have done quite often)

Why is it annoying on pizza - it’s just one ingredient to work with (and pairs nicely with many other toppings)

Sauerkraut Stew with Kassler (German-style brined and smoked pork chops), potatoes, roasted red peppers and caraway And a blueberry brown butter buckle (with ginger, black pepper and nutmeg) for dessert

Kale on pizza is great - just be a little bit more open-minded. Just repeating stuff you are used to is so boring

I doubt it will travel around much - most likely sitting on some container ship waiting to be unloaded

I prefer custard based ice cream. Jeni’s ice cream have often a very custard based ice cream like consistency (and you don’t taste any of the cream cheese). I am quite sure if we would do a blind tasting you would have problems to distinguish between Jeni’s and custard based ice creams

Do you get your books directly from Amazon ? Looking on the currently available MP books on Amazon they don’t ship directly from Amazon but other shops

There are actually a few Legoland Parks in the US, including Carlsbad which close to San Diego

Just curious why you are avoiding sugar and dairy

I never really use Facebook and tried to find those two groups - do you have links ? (Just want to see some of the recipes to see if the creami might be worth buying

Health benefit claims of any ingredients are very unlikely to have any meaningful validity as those reports never are based on solid scientific data which would hold true under clinical trial conditions.

Very helpful if you have many cookbooks. Recently I wanted to look up what shrimp taco recipes I had at home in my cookbooks and it takes about 10 seconds and than you can browse and decide on the best one based on what else you have at home. In addition, it has links to 10000+ free online recipes from cookbooks you might have not in your collection which are again searchable by different ingredients etc.

Looks interesting but it seems to be free for Kindle Unlimited (which is not part of Prime) - or am I missing something?

At least in my hometown of Hamburg you would get in trouble if you serve Jaegerschnitzel unbreaded (and anything south of Hamburg is anyway redneck country

Since when are Jägerschnitzel unbreaded - that would start a revolution in Germany.

What do you do with chives so much ? There are definitely dishes which benefit from them but not too many. Whereas parsley and cilantro cover many dishes for us

Only if you cover other sources not yourself

The problem with ATK books is that there is very significant overlap of the recipes between their books - if you have a few of them most likely you have a number of the recipes already

Three books - and most of my scientific books always cost $100-200, so the price for these three books is high but inline with market prices

As a cookbook junkie I have the Fox’s book already (and enjoy it). There are many other good ones out there like Six Seasons, the different Suzanne Goin cookbooks (those are obviously not only cover vegetables) etc.