heidih

Pretty much my grandmother (now deceased). Super tough times, tenacious, and way way under all that a good heart.

I keep seeing mention of candies hot peppers of various sorts. Did you make yours, and if so, method?

Thanks for the McMaster-Carr reminder. They'd fallen off my radar Our slicer is packed up in the garage and needs new foot pads, Won;t ask about the inflatable dino

Yup the world of pollinators is vast. Its is why we need to consider the ecosystem as a whole. It is not "plug and play" matter. But like Covid articles - suddenly everyone is a correlative scientist...

@Duvel good points on directed studies. I was just reading abut data points and the Carter Racing case study and the tragic Challenger crash. Nice link. I forget about eGCI - thanks

Yes lovely ingredient. I think it was you long ago that inspored me to dry my tangerine peels when I had a tree with fragrant fruit. Just the right note sometimes.

Life is a little more complicated than those variables.

Slick not sick

The power of actual flavor vesus sick marketing is quite something.

So what the kids will be glugging down the creamer as a treat when mom's back is turned?

That double bake is interesting. So is the final texture actually crunchy like s crisp cookie? Is this your twist or is it common?

https://www.newyorker.com/cartoons/daily-cartoon/thursday-august-19th-csa-box

Brave person! Had a buddy who suffered - oh my!!! Yes I've seen those images of the prepped greens in Spain/Portugal for Caldo Verde. A comfort dish, but I do like the raw with Tuscan kale.

Monday morning quarterbacking on the complexities of suicide and mental illness - nope not a good idea

A Topfen Strudel for dad's 99th today and Gully's 20th. Had to let sis lead so not my forming... This is a special place. Thanks to all the "behind the scenes" folk.

I've never had the pleasure but remember reading about it in an excellent old paperback on Vietnamese cuisine that Crag Claiborne wrote the intro to. The use of dill with the turmeric intrigued me. Your images are not clear enough for me to discern dill but was prominent? https://www.thriftbooks.com/w/the-classic-cuisine-of-vietnam_bach-ngo_

There is a good bit of difference as you note and I think we in US are used to cassia. I've had Vietnamese cinnamon (Penzey's distributed in US) and gave it to a friend ho appreciated it. It would have changed the flavor significantly in my baking which is where I use it most.

I know - so much great produce now and I am enjoying tomatoes , corn, cucumbers, stone fruits in salads----but a nice bunch of Tuscan kale drew me in the other day. Same method as my opening post. Just made it and I could eat just this for rest of day. My only old lemon tree which has been sickly for years, this season, decided, despite drought, to produce the most juicy flavorful, seedless small lemons. So good

This one surely had some magic How nice to have that broth flavoring assortment for the beans.

And the filling in those lovelies is?

Ha! I put dried cranberries in my tuna salad most times

Forgot that one. So many spicing/seasoning possibilities. Oddly I put the new can of coconut milk on top of the large pumpkin can in pantry the other day. Duh!

Are you referring to the salsa pork? That is me playing. Fresh ginger hit a nice other note. I've done it with chickpeas along with the pork last week and liked it better - more textural and taste contrast (just canned). Most of my Panamanian influenced dishes are with fish or rice and split peas which is my comfort dish..

PS: not referring to the "coconut milk" alongside the "almond milk" etc in the non dairy creamer case

I did a simple pork dish with Salsa Ranchera https://www.salsas.com/herdez/products/salsas/salsa-ranchera-medium/ , coconut milk, and extra garlic and ginger today. Excellent and dead easy. My sister was surprised as she thinks of coconut milk with SE Asian foods. My cooking upbringing included Central and South America. Yes coco milk from the brown hairy guys, grating squeezing before canned or frozen US availability. Do any of you use it as a staple in dishes influenced by various cuisines or as a staple in general.? If I have an open can I'll use it in cornbread for example. I love the flavor though i understand some find it too strong or different. Our prior old topic did lean Asian. I was wondering in general across cultures, cuisines and personal playfullness