heidih

nice effort but maybe as previously noted by others - out of hand is best. Reminds me of my plethora of pears and a found quince tree. Poached in spiced syrup and served with Schlag ended up the most enjoyable as raw did nit work with them. "Beyond the Paw Paw Trees" was one of my favorite books as a child - but I've yet to taste one. Thought they were North American mangoes https://www.goodreads.com/en/book/show/1518739.Beyond_the_Pawpaw_Trees

In my world the term is those yellowish mild pickled ones - but my world is not Lidia's Italy and adjacent. The flakes I prefer are El Guapo - in Mexican spice aisle everywhere in plastic packets. Fruity and hot. Label does not ID type(s). Wonderful enough that I'll open the jar I store them in and sniff for a mental lift. When I grew a variety of hot peppers I just froze the excess. The drying process I leave to the experts. Their on-line descriptor: a savory and zesty combination of various dried peppers such as ancho, cayenne, bell, and other dried red peppers. Their name comes from being sun dried and then pulverized to make very small flakes.

Oh yes! your seafood meals lift my spirits. I will enjoy enjoying along with you

@Norm Matthews great story on burnt ends - thanks!

"Arctic" being the clue Nice fish.

thinkin o is next to p on a keyboard

@dcarch Demeter, mother of Persephone - Dionysus' mother by Zeus might disagree with your analysis. Some powerful goddesses as relates to vegetation

I can relate finding food color in back of pantry on a desperate Easter Eve. No idea how old. It was not crusty or odd. Granted I just used it for eggs but it does penetrate especially if they are cracked. No issues. Think you are good. This was those teardrop bottles in the little box.

Hedge your bets and get a bisexual one https://garden.org/frogs/view/15687/

This 2018 article/interview popped up on Serious Eats today. I enjoyed his passion, philosophy and background story. https://www.seriouseats.com/obsessed-charcutier-appalachia-bob-von-scio-tabard-farm

And maybe I am misunderstanding "trailer". Parking space also a big factor if you are heading to food truck areas.

I imagine in PA that weather is a consideration. A truck with an awning gives customers some shelter while they wait. What kind of food? Grilling is nice on a trailer as the exposed smells and sizzles entice potential customers.

Yes the pruning seminars at the local Garden are always packed and they take you out to the orchards or rose gardens to demonstrate. They do them at the appropriate time of year for specific types. Much more helpful than looking at diagrams in a book.

Well in some stores the mis-print means you'd have to buy 4 to get the deal so 2for 5 is more workable.

Thanks. I had Diana Kennedy's pineapple vinegar in my head and the kimchi struck that chord. Next time I buy one I'll play.

@blue_dolphin did you link the pineapple kimchi somewhere? Not something I see even with my vast selection here.

Oh how great! I was the looney mom. Boys: we are bored. Me: go look up empanadas It is US empanada Day. (oh the power of adult authority) internet yes - smart phones not yet. Stuff like that. Food is such an amazing galvanizing and celebratory thing. In a multicultural neighborhood sometimes my ideas were their first exposure. As we approach Halloween the annual pumpkin carve (slaughter) on the front lawn and seed roast comes to mind Many immigrant moms had no idea - they were as excited as the kids.

Sister came home with one today. She met with realtor about our place and he gave her some peach jam he made from their trees yesterday. I finally pried it open (very well sealed) and it is so nice, He told her it was low sugar but the fruit essence is wonderful. We have spread it on toasted ciabatta with Swiss melted over. (only cheese in house).

Sounds wonderful. I was just reading a description of an Umbrian pasta dish where it is simmered in young wine, dressed with new olive oil and black pepper and tossed with a local hard sheep milk cheese. Totally different but the pasta in flavored liquid thing intrigues

What first came to mind for me was "humble" in the best connotation of the word - the state or quality of being humble; absence of pride or self-assertion. He may have known a lot of chefs, food people for example, but he mentioned them for context; never "look at me". I find the best way to honor someone is to take their best qualities and integrate them with my behavior and thinking. A living positive legacy.

Flavor is more important I think. When my mums peach pies from our super ripe peaches was runny we just scooped out crust & filling into bowls and dressed as desired with vanilla ice cream or whipped cream. Heavenly taste and smell..

@Shelby see boxed wine has its place

Dammit! Lovely man who came across as quiet but was passionate about food and his personal family history. I still have the sticker from my IT guys for the last laptop I destroyed with liquid. Am sitting back to spare this one an onslaught of tears.

Sure yours was fine, I, however, had a major flashback to Chun King in the can https://en.wikipedia.org/wiki/Chun_King

Wow a major medical procedure followed by good food, You are clearly not in the US. Hope all is well.