heidih

Without looking definitions up - my understanding when I hear or read the words is = panade - a milk/bread binder; strata a savory baked "French toast" sort of custardy; a frittata eggs and stuff (wide variety- even pasta or potato) top fished under broiler Simple home cooking

Thought blue cheese pulled the flavor up. Anyway an idea I will try - thanks

I'm worse - Campbells Golden Mushroom soup + juices from rested meat and maybe some 1/2 & 1/2 to thin.

Oh Lor' comfort plus - must try. Hazelnut custard as described

@Steve Irby Longaniza - one f my favorites. Also like your use of both the root and the green. Comfort food.

My response is not correct. What came to mind was pommes aligot - a heavenly concoction though https://www.tastingtable.com/cook/recipes/Pommes-Aligot-Recipe

I did spit out my drink on that one

No - makes no sense and reeks of mis-identification No butter or oil added fat or just show the calorie fat values prominently. What is your target market? I thought we were past the fat free mania. People can read labels - those who care - do

There is a scene in 1000 Days in Venice where she is frustrated by her new Venetian husband's frugality with pasta - he measures out 2 oz dry per person She gets up in the middle of the night and boils up a pot of fat spaghetti, grinds lots of black pepper over it, tossed with butter or olive oi (don't recall) and eats until her tummy is Buddha round. I've had nights when that seemed the midnight solution.

Yes here all the street fruit carts offer the powder and some have the fresh lime.

Lust in full gear for those lathed cups. The Rio Grande is part of the waterway we need to survive here including the produce basket of the US. - so sobering real life photos. Potato salad - such a personjl thing. Thanks for the reminder about the cook-off - it is one of my comfort foods. https://www.ppic.org/wp-content/uploads/content/pubs/report/R_1016EHR.pdf

for the "never again: frequent posters

The usual $1 store sardines in my area state "Product of China" whatever that really means Catfood taste and texture - not fancy Feast

Gosh that mixed vegetable combo takes me back to childhood. I thought I was "all that' when I decided to toss it with margarine (no butter allowed in this miserable household - diet diet) with green can parmesan.

So in this connected universe we in Los Angeles have Al Pastor which is also a vertical stacked meat and some say came from immigrants to Mexico from the Middle East. One big happy tummy famiy. https://www.spinninggrillers.com/blog/tacos-al-pastor-recipes/

Fascinating. At least you made it back v Gilligan and gang. What a classic

Of course not - you demonstrated the perfect eater/exercise balance with the biking and eating stops! And that was a "red herring" response And of curse I typed before googling - so no Maatjes herring season for the plumpies is late spring/early summer. Hey at least I learned something.

@Shelby Putting yourself in a situation that makes you uncomfortable on Thanksgiving - no no no - you made the sensible choice. Your Joe's selection looks like fun. Will await reports eagerly. We are forgoing our friend Thanksgiving - too many not properly vaxed or around unvaxed. I can not afford to get sick on top of my other issues. My son will be working or helping with community feeding hungry event. The current situation with my 99 year old is difficult to put it mildly so I may indulge in enjoying what you all post and just make something nice for myself. Cooking for them is a set up for frustration. Anyone doing a wild rice dish especially with harvest from Native Americans? Like this https://nativeharvest.com/products/manoomin-wild-rice

So this is the season when the herring are fat?

Thanks fr the idea on the pollock. I get it cheap frozen but sort of tasteless. The fish balls in Udon noodle soup appeals. Next go round I'll try it.

Ha - this is the way adults "play" with their food. Less messy than kids, and tastes good.

50 pounds - kinda sucks. Have you relayed this to the producer or others who are working with the grain? Sure they would welcome your detailed observations. Agronomists are surely interested in yield and cost ratios, but marketability is a factor for a niche clientele.

I just spent time talking about the nuances of dialects faced by interpreters and thought of you and then this lovely re-purpose of your pork shoulder popped up. I would welcome a seat at your table anytime.

Thanks. I am a coconut long timer - I just wondered if in the ceviche it was part of the experience. Passion fruit is quite powerful. I picked some yellow up at a local flea market once - put the bag in the back seat and scent! Hence the name intoxicating. I lucked into some Pacific wild cod at $3.50/lb frozen. Second dish today, Yesterday was a coconut based chipotle corn and potatoes. Like a sorta chowder. Surprisingly I used canned sweet corn. Our fresh corn this year was useless and the frozen both was chewy and tasteless. So today a mustard based sauce again with coconut (gotta use it up) The fish was just mushed up a bit to become part of he sauce along with windowsill basil.. Not much color but here ya go with rice and kale salad. I am happy.

Of course an eGer just happens to land in Bora Bora in a Pandemic Looks like served in a mature coconut shell. Was the coconut flesh soft ennough to still scoop or just a vessel? Is that a nicely ripe passion fruit on the left. Just eaten alongside? Thanks!