heidih

Probably a good fish sock candidate? They remind me of Pufferfish which were always dangling from the ceiling of the touristy trinket shops on the island. (dried/preserved in their puffy glory)

Once you've been tapped on the arm by the siphon of a geoduck while passing a bin in a fish market - monkfish is at least not interactive. Yes monkfish s really just the back end but I've enjoyed it since the late 70's when I had a fishmonger who often had pristine cuts ready for the pan. The lobster taste like thing worked before the fish became popular as a bait & switch. Like scalone - an Italian friend from San Francisco told me when he was young this was popular to stretch abaline. https://www.giosfish.com/product-page/scalone

Good on you for trying to help. I would suggest an 8"square pan rather than loaf, but if loaf is all you have then go for it. Add some powder sugar icing and sprinkles - done!

And courtesy of @liuzhou https://forums.egullet.org/topic/161381-big-plate-chicken/

@robirdstx I really like the ones your BIL: made. I want to wrap my hand around the curve.

Right. I had to replace washer & dryer within last 2 years and my guy I trust said most all made in Korea and brand names irrelevant. Not that that is bad but the old "trust your Maytag - never see repair guy" - not so much anymore. My guy says expect 5 year life. If you get more - bonus.

Interesting - thanks. Beautiful site. I assumed it was "mouth pocket/purse" because that is the meaning in my dialect.

@blue_dolphin and I think we all appreciate that you link recipes when possible

The carrots raw & dressed how? Got some big juicy ones today.

Looks great. You can keep the steaks by the way

Yes I recall their discourse once about in the beginning monetizing was ??? and they had to write their own code!

I love that you show how once yeast dough conversant we can play without strict formula

Were sauces involved? Looks almost carnitas like in a good way.

The only food blog I read consistently is @David Lebovitz He is charming, experienced, and interesting. https://www.davidlebovitz.com/

Like all the Mafia etc types nailed ultimately on tax evasion

The issue with the original poster's persimmon access is that they are the custard ones. The other type yes in a mixed chutney. The ofties worth a whirl in your suggested salad dressing idea - right color for "French"

New Yorker - only print subscription I have. Though some recent food reviews were bizarrely like a new writer's attempt to impress with word overuse and odd descriptors - but the food got lost. The writing on-line and some print on food makes me cringe. Bad grammar, twee phrasing, just painful to even attempt reading. So many do not even seem to know or care about basic food prep. And really is everything truly "amazing"? Oh and those "x" number of ingredient, quick & easy - good grief, If you can't figure out simple ordinary meals yourself. That Milk Street guy just had a pop up ad for a 6 ingredient- new cookbook. But I am a grump. Not fond of "the best way" in rags like Cooks Illustrated either. Rant over..

Perhaps "don't ask don't tell"

Spoke to a wine rep the other day as she was stocking at Kroger. No issues but they had all been told of possible supply chain related delays.

I think it is a flavor of the month thing like dukkah was for a while. Or za'atar mixes

So you have the hachiya ones. I've only grown the fuyu (firm). Don't personally care for the custard one out of hand - well spoon. That said if you have the pulp I've had it stirred into a spicy coconut curry while simmering for instance. Just adds a creamy interesting element. Someone I know once used it in tortellini - had to account for it more soft character as opposed to winter squash. I've stirred it into a spicy bean chili. Gumbo maybe given your stated location? I find fresh grated ginger takes it into a more savory place.

Vintage and Harper Perennial are reissuing her work, including “Home Cooking,” “More Home Cooking,” and all her fiction. I cut out all her Gourmet articles when I pitched my collection. New Yorker October 11, 2021 quote reflecting her honesty: Colwin’s fans often gush about her anti-perfectionism in the kitchen. And it is true that Colwin is a generous apologist for gloppy casseroles and grainy fondues. She recalls an evening when she made a pasta so gluey that even her husband’s stoned friend noticed something was off. “Wouldn’t it be groovy if we could dump this whatever it is in the garbage and go out for dinner?” he wondered. (Colwin agreed.)

I like broiling. Grew up with enameled PITA one for the many times a week steaks. I use a heavy sheet pan with the foil crinkled up if I want to elevate the broilee. Big fan of minimal cleanup. Have fun playing. Our 99 Cent store sells 25ft grilling foil (wide as a sheet pan) for 99 cents. Regular works too. Should you use the enameled pan my mom's trick was immediately sprinkle with Ajax/Comet and set damp paper towels on top. Wipe clean with ease. Do collects the liquid from the under pan first for enriching things.

Also a delicata fan here though it is much softer than most "hard" squashes. Cut in rings, olive oil and salt is all it needs to bring out its "delicate" flavor. Great snack. I also enjoy kabocha and since it is just me I like that some Latin markets sell the various bigger guys in wedges.

Coconut rice via coconut milk is comfort food for me - but what form was the sesame in?