lemniscate

Me too! YEEEE-OUCH.

We call those "cocktail" trees here. They used to be all the rage, but then it was realized the more dominant grafts would take over the tree eventually. I think the lemon/grapefruit portion would overpower the other grafts and the orange part would quit producing. Or, the sour orange root stock would just take over completely. (Personally I think sour oranges make the best margarita mix). So, short term, you may get that on the tree supermarket of citrus, but long term, it will change into one of the more dominant grafts.

In my area, Eureka and Lisbon lemon tree are bulletproof, you really have to work hard to hurt them. And prolific fruit, but it takes a few years for full production. These are not dwarf though. I cannot grow lime because it actually gets too cold in the winter at times and kills lime trees every few years if there's a few nights of hard freeze.

From USDA website: To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

I've done candied peel microwave method and Instant Pot method, never the old several hours way. Once you roll it in the sugar and let it dry, it just gets drier and harder as it ages. I have never seen mold or anything growing on the peels I have processed.

Another possibility: https://www.npr.org/2011/11/24/142701409/turkey-joints-that-taste-like-candy https://www.turkeyjoints.com/category-s/100.htm

I was wondering myself if Habitant French Canadian pea soup was worth a try. I stumbled across it on Amazon. Can a Canadian eGer advise me on this? Is it good? With smoked ham or without?

My Dad was more colorful, he said he would kick my ass if I ever mentioned wanting to be farmer. He had dirt in his veins as a generational farmer and knew there were better ways to make a living. I listened to him about this advice.

Family farm. About 240 acres. It was called truck farming, because we grew many types of produce that matured at different times of the seasons. Pickles, sweet corn, melons, green beans, potatoes, cabbage....... There were old-school Farmer's markets where farmers from miles around would arrive and rent a stall under a large roofed structure, shaped like a cross. You would back your truck into the stall space and set up your produce. We sold by the pound at the Wed and Sat market. This market near Eastern European immigrant neighborhoods and urban downtown. People moving to the suburbs, the older generation dying out and shoppers wanting super-large supermarkets with everything* eventually killed this market. The gentrified pop-up shaded farmer's markets of today pale in comparison to what real farmer's markets were, just 2 or 3 decades ago. The other market we went to was the 0:dark:thirty (3am-7am) wholesale market where we setup and sold bushels of our produce to stores. They would buy 30 bushels of green beans, or 40 crates of melons or 100 bags of potatoes. That was 2-3 times a week at high season. We would load them on their trucks and they would take off to the outskirts to the smaller supermarkets and resell the stuff. Fresh almost everyday and local for sure. There really wasn't too much trucked in produce in our area during growing seasons. We ran a small cow/calf beef operation and also swine for a while. We switched to soybean growing and that was how the farm was until the end. The farm was sold eventually to add to series of parkland, the fields went fallow and are heading back to the woodlands they haven't been for probably hundreds of years. Full disclosure, I wouldn't have taken over the farm. It was hard work for often little to no gain. Especially during the farm crisis (Remember Farm Aid?).

I 2nd @Shelby's submission of Thai Pork Salad or aka Nam Sod.

This. All the local airport rental cars (all the big agencies) here seem to have Florida plates. We are no where near Florida.

Well, I finally got around to trying this technique this year. I had *some* limited success. Two of the mason jars I used as vessels of color broke in the IP (out of 6). They were used jars, could have had hairline cracks I didn't notice I suppose. I was using the metal trivet, that could maybe contribute to breakage, possibly. I have a silicone trivet, maybe if I try this next year I will use it. I just gave up after 2nd broken jar and went back to cook eggs first, then color.

I always equated shredded wheat with eating tiny bones. I am not a fan of shredded wheat.

I know. That seems so civilized.

Here's another "carved" Pepin (pound) cake recipe. Shorey's Raspberry Cake

Found it recipe only, (I suppose legally shareable) on Food&Wine site. Holy Wow, it does sound good! Just realigned Easter cake/dessert offering this moment. The episode Heart and Soul, All in the Family is $2.99 to buy (US Amazon) or free with PBS Living 7 day trial.

Use it as a swizzle stick in a Bloody Mary, then eat it.

This has turned into an interesting thread to me for linguistic reasons. (the old joke of separated by a common language) flan ≠ flan, in Europe I have gathered. Flan in UK must mean a thin sponge cake layered with fruit and custard toppings. Using a tart or quiche removable bottom pan. (OP doesn't want a springform version). Flan across the Channel, in the US and Latin America is a baked custard with caramel topping that is made to be inverted at serving. Lots of special pans for this flan prep. So a flan in UK would require a tart pan, quiche pan, cake pan or "sandwich tin"(??) with removable bottom (NOT springform I guess)(I've been searching the Amazon UK site with glee). In the US, the pan the OP might look at would be a cheesecake pan. I have always made cheesecake in springform, so I wasn't aware there were "cheesecake pans". Amazon US has this version (eG-friendly Amazon.com link) which looks like a plain sided, deeper, removable bottom cheesecake/cake/flan/quiche/tart/etc (whatever the heck you want to call it) pan. I guess the trick is knowing the terms to search for? Maybe? This is a cheesecake pan on Amazon UK (eG-friendly Amazon.com link), but I still don't know if it is what OP is looking for .

To me, and this is just my opinion of the taste, it's a dashi umami flavor with a tang and sweetness. I have heard of people saying adding dashi powder to regular mayo to simulate. I have not tried that since I can get Kewpie around here. I have a half of a squeeze jar in the fridge right now and another unopened on deck.

There's a made in Japan Kewpie and a made in the USA kewpie. The USA version is cheaper than the import by a couple bucks consistently. I love the Deep Roasted Sesame Kewpie dressing also for an all around dipping sauce. Our local Costcos have started carrying both. I think CA Costcos have carried Kewpie for a long time. I don't care much for conventional mayo, I never used it on sandwiches, just mixed with other flavors in potato/egg/macaroni salads. I like Kewpie a lot. Mayo is a very polarizing topic it seems.

When I see this picture, I think of mushroom confit. It stores really well in fridge or freezer.

It sounds like you are describing a cheesecake pan. Those have removable bottoms, are smooth sided and come in varying depths. Amazon has many varieties.

Cooking Haru video has got me interested in Spam again. I didn't think that was possible.

When I cross the state line, migas becomes my breakfast choice, every place I've ever had them does them a bit different from each other. In-state is huevos rancheros, same versatility. I love to be surprised.

I grew up with cooked sauerkraut dishes, almost never had it raw that I can remember. Kapusta is a Polish noodle sauerkraut casserole with dried mushrooms and a lot of butter. It's still on my top 5 fave list.