heidih

Well at least they picked the peppers and let you know what they enjoy. I still giggle every time I see your peeled tomatoes! Miss Scout looks like she has relatively dainty feet. What is her fighting weight?

I like goat cheese with a pesto - nice tang

oh my! Good Chum stayed with you - talking out loud to empty space can feel a little off Food all sounds drool worthy. I am ure yiur hunter tells you how much he appreciates your cooking. Interesting on the rye planting. We learn here all the time.

Thanks for the pitaya. I'd no idea on the flowers. Not the most attractive plant, visually attractive fruit (which I find boring) but will give flowers a go when I encounter them. We have started growing them commercially in California. Not a hit list bullet.

I see this popping up locally in restaurant reviews recently. I've googled articles like this https://www.foodandwine.com/cooking-techniques/dry-aged-fish-joint-sherman-oaks and we had a short topic here with excellent images. Wondering about your experiences and attempts. https://forums.egullet.org/topic/159592-aging-curing-fish/.

To me the bigger question is - OK they look spiffy but how do they taste and smell?

Oh I do recall that @blue_dolphin is a serial popsicle gifter as she has posted And those are no ordinary popsicles.

Do you? Sometimes tipping is not the right thing. I've taken to food as a show of appreciation for workers or friends. I used to do the Christmas thing but Covid disrupted that. I recently did cookies for the guards and firemen. Tomorrow I am doing cookies again for the trash guy who volunteered to take away a ridiculous mess of stuff. He would not have accepted cash. Cookies also for my mail place who treats me like family - prints and scans stuff and refuses to let me pay. . Do you have food gifting traditions that make that thank you connection?

Recycled but still goofily enjoyed scripts. On a food note many involve some nice baking & cooking

In my nutrition science world the combining thing left the building many years ago. As with most food stuff- eating variety across a spectrum gets you there. I am not vegan but this is a summation of my many readings https://www.ecowatch.com/hey-vegetarians-and-vegans-its-time-to-debunk-the-protein-combining-my-1891129518.html#:~:text=Protein combining is the idea,truth about plant-based protein. Not dismissing bio-availabillty but that is while other thing.

Dish looks enticing. You pulled me up on the marigold. I remember it being sold in Mexican markets as a saffron color sub. Flavor? Must check markets. I am not a fan of marigold flower smell.

On the tomatoes - I think your pretty firm line in the sand about no skins factors in. I've never had near your bounty but I'd freeze them whole - no prep - peel easy after defrost. Cut in half and roast with herbs like oregano, thyme, rosemary + olive oil. Freeze. But I did with skin on so...They reduce quite a bit. Dead easy pasta sauce starter. You can food mill them before use to remove the evil skins. Again freeze. I swear I am not jealous- my eyes really are green when I wear a green top

I'm thinkin @Duvel's Leberkaese would work well in that application.

But without movie theatre popcorn every Hallmark movie would fall apart without the potential lovers touching hands in the jumbo popcorn container. The riskee ones have the overfilled tub spilling and the two scrambling. What came to my silly mind with this discussion. The topic did make me google MW poppers. Stovetop not a current option. The one @mgaretzposted earlier looks just right. Ended up ordering this one. I now buy the bagged kernels from Ralphs (Kroger). Good turnover, tastes like corn.

Step 1: breathe Step 2: The Hunter will not be doing a white glove test Great pumpkins. You guys must come out of that tomato thicket covered in yellow dust? And smelling interesting? Thank you SO much for taking the time to blog about the experience while you are so busy. Is your wine supply adequate?

Oh don't feel too sorry for yourself I live in Los Angeles with a huge Hispanic population, Tortillas everywhere but most are very work horse not to swoon over. We have some folks including our @rancho_gordo working on it. And sources like Masienda and more.https://masienda.com/shop/heirloom-blue-mushito-corn/ One of my employees from Michoacan grew up super poor but would tell me about his mom making quesadillas with blue corn tortillas and squash blossoms from their field. Cheese too expensive. I want to try that.

Thank you SO much for that. I was going to PM you cuz remembered you'd made a suggestion while back. I have small hands and neuropathy so I either feel heat overly intensely md jump (you can imagine the n=messes I've made) or feel little and then get burned. Those look perfect for getting things in and out of oven which is my need

My friends tell me a nice textural pop with some sea fresh flavor inside, Def not caperish

Yes but you are bitter sensitive I think so a really small test batch to see. Again bitter would be an issue but I see them in Middle Eastern stews with lots of warm spices.

Thanks. Just showed to sister who did her junior semester abroad in Wien. She swears moist of the weight she gained there was from the fabulous huge thin crisp Schnitzel. The student fave was in the 5th she thinks but that was so long ago. . hat hung over the pate (well and the pastries) Viennese born stepmother's doe not even come close.

Oh gawd - a room mate with a sleep disorder spent the night grating fresh turmeric to make the Golden Milk Tea that was in vogue. I woke up to a murder scene in the kitchen and cats hiding far away. I keep the ground in the cupboard and use it in various preps. My favorite at times tofu prep is the tofu in large dominoes marinated a bit with the turmeric, olive oil and tangerine squeezes. Broiled till bit crispy. i can eat a sheet pan full through the afternoon.

The elote one is something I'd not considered. Never done it with lime zest, just juice. Sure it worked on pizza. With the fig one - anise whole seeds or?

Of interest to scientists. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3535097/ I have it around for the kitchen uses.

Cholula AND a boatload of black pepper - that'll wake you up

Interesting, I've worked with lots of hoyas over the years horticulturally - never knew the gastronomic use.