DCP

Amaretto goes exceedingly well with peaches. I have enjoyed something like a chunky peach 'jam' (visually reminiscent but not so much in flavor - not nearly as sweet or jellied) with amaretto that was simply divine. Lovely with vanilla ice cream.

I've often done the same - not to specifically focus on the mustard, but to avoid the dreaded syndrome that sometimes occurs wherein the cheese, condiment(s)/spread(s), and bread become one sticky layer on the roof of one's mouth. Perhaps it's just me. Only happens with certain combinations of ingredients.

As others have said, it's all about the charcuterie. As much as I love a good ham and cheese sandwich, things don't start getting interesting until you throw salt, smoke, and time into the mix. Sopressata and hot coppa add depth to a sandwich. Bresaola is normally eaten by itself with a garnish, and prosciutto isn't often seen in sandwiches, but I find them both pleasant there. Then, there are the cold cuts from the local German deli that use the scraps and trimmings. I'm quite fond of head cheese (with vinegar), schinkenwurst, mortadella, gelbwurst, and zungenwurst. (Images of some here for the uninitiated)

For me, it was Honeycrisp apples at the local Giant. Having researched local farms and suppliers in late summer, I had hopes that I'd be able to procure a few by November. I'd temporarily forgotten the quest for the hard-to-find apple when I stepped into the local supermarket one day for a few basics and glanced at the produce: dozens of large, beautiful Honeycrisp apples for $2.99/lb. For nearly two weeks I returned to the store twice or more weekly, furtively gathering all I could until the next fix. Then, one day, they were gone - replaced with small, mealy Empires and a few bruised McIntoshes. I've been missing them ever since. Never got around to the pick-your-own farm - by the time it occurred to me again, the season was over.

Any further comments on what sorts of charcuterie might be available? The restaurant is on my short list of places to dine soon, but I'd happily add some meaty delicacies to the meal if any are unusual or of particular note.

Mango panna cotta is a wonderful way to use and highlight the fruit, but like other options mentioned, it doesn't keep long.

Ooh, thanks for the reminder. I saw this (or something extremely similar) in one of the food magazines several months ago and never got around to baking it. I'd second the vote for this as chocolate-overdose recipe of choice, but haven't tried it.

Why not? I thought stacks of bills kept better in the freezer than the mattress.

That's a handy technique for doing it without any special tools. I've had an infrequently-used device from Nordic Ware ("covered 4 cup egg poacher") that does the same thing. As long as you don't cook them too long, it works very well - and quickly.

Quality might suffer, but as slkinsey points out, they're safe - if and only if they've been stored below 5 deg. F (or 0 deg. F according to the linked source). If you've had any long power outages that might have exposed the meat to higher temperatures, there's a chance for bacterial growth. Personally, I'd use them - but expect a noticeable decline in flavor since the original packing.

Tabasco AND shichimi togarashi?! I can feel the burn already.

Peter, I'll add my thanks and praise to the chorus of others. It's been a wonderful read, and I'm sad to see the week over so soon.

That's what I do, with much success. I started with this recipe and tweaked from there.

Has-beans. I almost snarfed my drink upon reading this.

Sounds delicious. I'm going to try to adapt these to the horchata mix (powder form, 'Klass' brand) I have - not exactly quality stuff, but it'll have to do.

Interesting. I have read in multiple places that Thai food is supposed to be a perfect balance of spicy, sweet, sour, and salty. Consider the popular street food Pad Thai - with tamarind for sweetness and sourness. Ideally, no one flavor should jump out at you, but they should all be fairly balanced. No expert... I just happen to like Thai food.

No, nothing like a good slab of beef, but still interesting in its own right. There are also the sort of dehydrated bananas that become thin and extremely chewy - another experience to try if you haven't yet.

The texture sounds identical to freeze-dried strawberries. I'm curious about the nutrition facts on the label - without being fried like normal banana chips, they're presumably a lot healthier.

Excellent! I'll have to find room for a few of these in the freezer. Thanks for the info.

Hiroyuki, please allow me to extend my thanks for your fascinating foodblog. I'm sad that it is over so quickly, but you have shared much of value in that time.

Ooh, thanks - managed to miss that one.

I tried these too -- can't recall the brand -- Safeway carries them in its "Lifestyle store" remodels. I thought they were quite good and "fresh" tasting. I bought the lemongrass and basil pastes, and kept them in the freezer (they don't harden completely). They were very convenient for when I wanted "a dab" of seasonings to add to soups or stir-fries, etc. I have a black thumb when it comes to herb gardening, and the stores are often out of the herbs I want at the time I want them. If these were more readily available, I'd buy an assortment to keep frozen. They're expensive (about $5/tube), but a little goes a long way! ← I'm interested in buying an assortment to keep frozen, now! Tell us - did you just bring them home and put them straight into the freezer, then use directly from there as you need them? Do you find the stated 6-month shelf life in a freezer is realistic?

I'm hoping you'll write about your experiences with it once you've had some results. It's been on my wish list for about 6 months, but I'd love to hear more before jumping in.

Frankly, I'd worry about getting them home from the grocery store in time to avoid losing shelf life.

Trader Joe's carries a private label version of these - or at least, the basil and parsley. Used to carry the garlic too, but not any longer. I'm quite fond of these for sauces and sautees. The cubes pop out of the containers and thaw/cook in no time, with fantastic fresh-like flavor. Crushed/chopped garlic in jars has been a staple for me for years, but I also just discovered chopped shallots in water. Wegman's carried them in the organic section - a 4 oz. jar for $2.99. It has a relatively short life once opened, but a good experiment and well worth it for the convenience. A friend also tried Han Ah Reum's pureed garlic. Unlike the crushed version, it separates into liquid and particulate layers, which are easily re-suspended with a few shakes or stirs. She found it preferable to the crushed version for soups and other such dishes for which a homogenized flavor was preferred, vs. small chunks.