heidih

Huh - does your recycling company ask for that? That went bye bye long ago around here.

I buy them on occasion. Little delicate so if pore-boiling and then sautee or sauce - gentle. Good price

You learned - wise man!

That stuff, like Lawry's Seasoning Salt was a childhood backbone. The dip of course made us kids more than happy to help with "entertaining". When I married at 21 I could bake like a dream but had done little savory cooking. My first meal was turkey legs sprinkled with the regular onion mix. May have been a little red wine in the roaster. Low and slow for several hours. He raved. I was put in charge of dinner- and I gave his Mastering the Art of French Cooking a good work-out progressing to volume 2 over time. Plus of course everything interesting at the library. On the meat not touching the pan - reasoning?

Agreed. And @liamsaunt's use of those vibrant red chilis as garnish always reminds me of Kylie Kwong.

I associate paring knives with home kitchen granny cooking. Amazing food with minimal equipment and YES -cutting items in hand towards themselves. Still my default inclination.

@Kim Shook Nice air in the peanut brittle!

@liamsaunt Wowser - interesting choices. I spent a lot of time at Disneyland (Anaheim) during my youth and the only memorable savory treat were the corn dogs on Main Street. They were were special.

Thnks it as indeed the curd i was after.

Particularly taken by your lemon curd on crumpet. Go to recipe?

Dishes - which is why, though ecology concerns me, I am often seen using those disposable aluminum ones, or paper plates. I grew up standing on the chair by sink helping dry and I do find it enjoyable if one or more folks do it with me at a gathering. We head to kitchen and it is our private mid party chat time. I abhor dishes stacked up and visibly twitch when a host says "oh leave them for later" as in I'll do them in the morning. Not a sight or task I personally want to start the day with. My 99 year old dad insists on doing their dishes including scrubbing pans - a holdover from his days as an apprentice cleaning the meat machinery and a bargain his wife will not sport red talons as long as he does the dishes. I'll dry as there seems to be detente in those minutes. Oh and I detest cleaning oily things like measuring cups or roasting pans. Old mucky drains (I've had a camera through them - stalagmites and stalactites) so care is really important. No grease down the drain so it is a cumbersome task.

I have a vague recollection that the lobster might be one of his illustrations? He is not a single faceted man.

Oh and son and I first had them from Granville Island Public Market, Vancouver eaten on a ferry!

Today turned out wonderfully with long visit from dear friend and surprise visit from my son. Your post put it over the top. Thank you!!!

To me they have a juicy mildly sweet barely melonish flavor. We like them plucked from ice water and "popped" from skin on a hot day. Vaguely texture and ice cold as we enjoy loquats - though loquats are nice sun warmed from the tree.

They do tear easily/naturally. Makes sense for a fry till golden prep. Thanks for the idea.

The sample ladies at Korean market often offer the stems cut lengthwise, sauteed in a bit of neutral oil, with a soy sauce & wasabi dip

Beautiful. Immediate reaction is some kind of oyster like the King ones. Definitely use the stems maybe separately. I like them cross cut into coins - so against the grain- very meaty.

@weinoo I'm in for all your dishes. That roasted snapper! I like simple with a beautiful whole fish like that. I've only roasted one once - stupidly scaled it in the living room as windy rain on balcony. We were finding those clear tiddly-winks in carpet until day we moved out.

Only fruit here are some Granny Smith apples - taart and crisp so I'll take a cue from @KennethT with the chili and salt

Yes sounds more like a tactical knife. But..... Ernie is a good guy and makes beautiful knives https://emersonknives.com/

Love my ancient Zo but you did the cabbage

Good color on the cabbage - comfort food

My next door neighbor yearly brings over a big can of Hubs peanuts. They are my favorite peanut after fresh roasted by me. I'd told his wife I was not baking this year and she thanked me as her health issues make it a serious temptation she has to fight. So who shows up in the pouring rain yesterday - Bob with the peanuts!. I ate way too many last night.

That is really interesting on the rice. Uncle Ben's (the converted rice) popped into my head the other day as a maligned but old timey ingredient for a pilaf - how I grew up with it. Almost more like orzo - and it mimics the wild rice. So lucky you are to have some of the wild grass stuff from Minnesota.