heidih

I'd never thought of it either until Graham Kerr during his Mini-Max healthy phase did it on a show. His point was to lower ft content (skim off solidified after cooling), but the overall concept made sense. The ground ham that @kayb showed up top I had never considered. Another great idea for when ham is required as an option. Not personally fond of grocery store ham in slices.

Thanks - this is interesting. I remember an article in the LA Times about a female lumber camp cook. Food is a big deal when you are slogging away all day. She said it prepared her well for when she took the position as the main cook for traveling Cirque du Soleil.

My mind leapt to the scallop shells from the 80's - plus pretty presentation. https://www.wayfair.com/Nantucket-Seafood--Nantucket-Seafood-Natural-Shell-Novelty-Baking-Dish

Thanks! As to Mounds I think that is why it only worked with dark "chocolate" + roasted almond to temper sugar content. . You made me smile with the gram measures and then the glug of vanilla - I mean that sincerely. Will give it a try when I get decent coconut.

I am in awe of your focus, passion, attention to detail, and sensitivity to the big picture. As always look forward to hearing about your journey.

As a coconut fiend I have to ask what roughly are they made of? By no sugar you mean unsweetened dried and no other sweet element?

Aside from the fact that are different types of limes and lemons, in my experience even the same breed can vary alot. We are, I think used to uniformity.

And isn't the easy cleanup a bonus versus the blender

My avocado experience is that size follows pit size so the little ones tend to have a decent flesh yield as their pit is smaller. Blemished citrus - well hello Mother Nature and weather usually. Watcha gonna do with the apples?

I love the kitsch of Easter - fantasy bunnies and the spring colors - but the candy never was the draw. At age 3 I believed that incubating a jelly bean might bring me the live bunny I wanted (!) but the rest - eating the chocolate guys ears down or bottom up - nah. Plus it was the Easter chocolate and my sister's asthma attack that nixed chocolate from the house for years. I do like the simple foil wrapped eggs. Pretty in a bowl and a handy little snack. i will buy a packet of those. I liked the occasional Cadbury original egg but too too sweet now. The year aunt & uncle took a class on the panoramic sugar eggs was a treat. https://www.favfamilyrecipes.com/panoramic-easter-eggs/

Just thought of the members doing lots out of Vivian Howard's new book which includes a preserved citrus using a mix of citrus. Hope thy share their experiences here. She calls it "Citrus Shrine"

My tangerines are a pretty color but suck - as in major mouth pucker. Valencias and kumquats are very late - another month I think. But with an abundance you can play, Sour guys as the acid in a dish. Peel, even before flesh sweet can be great zested in marinades, dressings, braises. Quick pickled beets and carrots are lovely with some peel. I just use the potato peeler thing and drop in a few. I tend to quickly broil thinner fish fillets and some peel under them, and squeeze of juice at service - much more than sum of parts.

Right - for economic considerations a boat has to stay out long enough to justify voyage so often freezing on board allows it to work. That said we often get fresh fish from more local waters that are more "catch of the day" - but not usually in a supermarket. Too many middlemen.

Yup I found that one and I am all for crispy. Th reviews emphasize buttery. Is it wipe lips buttery or great butter flavor?. In butter negative so would have to halve recipe.

Scones have nice "crust" - I think I would up the greenery but that might affect the lightness. On the pumpkin - intrigued. If we call the hard winter squashes pumpkin generically - I love it but underutilize. Why I like how some countries, and here our Latin markets sell it in wedges so you don't have a huge beast grinning back at you. Was your pumpkin pr-cooked and then sauteed or? Since I like sweet and savory together it seems a nice partnership.

Since I live in citrus land I would agree with the Seville bitterness but no no no on Navel - tasteless big goobers usually from supermarket. Off tree - 'nother story. A Valencia type is where I would lean. Better peel oil flavor too. @JoNorvelleWalker lovely meal. Looks like wild rice - your preferred source?

Fascinating giant brussels sprouts. Are sprouts one of the veg that get sweeter after frost? Maybe that is a factor. As with most cruciferous vegetable I like a touch of Dijon. Also the craisins @gfweb mentioned but with a touch of vinegar.

Well there is a Pandemic phrase of delight. I am in

Per the sticker - Ecuador from distributor Coast Tropical "Tommy Mango" Of course my silly mind goes to

What type of charcoal? Nice set up

Disney's marketing did not hurt sales. You got a great deal! https://www.delish.com/food/a22736394/disneys-giant-turkey-legs-facts/

I don't remember where my dad was offered a consulting job in the Midwest but it was at beef slaughterhouses, The only beef they bought for breaking down in L.A. were sides. Long before the more current wonderful interest in how animals are raised, breeds etc. A different era. Though he bout died when the Italian gardener up the road asked him to help slaughter and process a young steer. He couldn't say no cuz the guy had gotten the bees out of our attic humanely and transferred to maintained hive. I like hearing about how these produce services are working. As to explanations. I have always liked when the farmers at the farmers market explain why something is not "perfect" - a better connection to the reality of farming. Thank you!

If yu want to blow your seed lust mind check out Margaret's interview today with Nate Kleinman of Experimental Farm Network. Good sources and some interesting plants. https://awaytogarden.com/unusual-seeds-with-nate-kleinman-of-experimental-farm-network/

I find @Duvel salting and letting it sit to be nice with cabbage. I do it with other tough vegetables as well and with the poor maligned kale https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2280871

@rotuts Omaha Steak is a marketing joke in my experience, Racked up a lot of Amex points sending it to clients. I cringed - was not my call though They do have great packaging though as well as replacement policy.