heidih

All I can add is that I had some canned that I only used a bit of - then froze, then thawed, then re-froze. Curdled in container Smells good. I've some in a stew on stove now and all good. Did yours remain curdled and was it inedible, or just unattractive?

In my teens I always had a jar of this in the fridge. Kretschmer I think. I see Bob's Red Mill when I google as well. I added it to baked goods for its nutty flavor and loved it on plain yogurt with fruit as a snack or mini meal. Must re-visit. Anyone using it?

I just told a guy buying flowers for his wife (usual hot house) that the sunflowers adjacent would guarantee a smile and to consider them. (the ones grown for bouquets). My "Big Boi" from a stand of 6 several years ago. So cool - I agree

stunning greenery. The trees!!!

I was taught to use unsalted for baking. Several years ago I randomly decided to just use salted. I generally only bake in quantity for holiday gifting and don't use much butter in my cooking. I don't butter my toast so I can't comment on that. Perhaps my palate is not very finely tuned but in baking I've noticed no difference and the reviews from regular giftees have been more effusive than before. I'll add that my recipes are loose rather than to the decimal point weighed.

I know that you know it is those peanut butter (well pretending) on crackers in the packet. Our West Coast version used a cheese cracker like Cheese Nips. One horrid morning I had a packet with a swig of Crown Royal before facing a crazy judge (the kind who kept a gun in his bench drawer. Figured the cracker would keep me from upchucking as we rose.

@Kim Shook on the sandwich & knife/fork. I think the magic of sandwich is getting all the special bits in a mouthful. So there is a burger I like that I eat that way and some of the very stuffed ones I've seen here make sense that way. But Harriet's tomato sandwich must be hand held

What I also do not get are things like duplicate words such as "and and" and "of" instead of "or". Those are just annoying but show me a lack of care. I'm to trust your recipe but you don't care enough to edit. Plus most programs catch that basic nonsense and flag it. You still need human eyes to verify. In my opening post I knew what was meant, but a novice might not. That bothers me too.

Oh Tab - as high school freshmen we did not eat lunch (dieting years) but lived on Tab and sunflower seeds. The salt/sugar balance ya know. The loss of both Tab and Fresca (glass bottle only) was traumatic.

Today's on Food52 for crispy sesame shrimp is ridiculous: "3 teaspoons white sesame seeds, untested" I know it is untoasted but??? It jumps off the page at first read

Mountain Dew regular and diet has more caffeine than Coke, Why the commercials used to show it waking a person up I think. Ya hoo-Mountain Dew @Kim Shook input please! Caffeine aside I am still in the oral loop camp; maybe cuz caffeine does not affect me and based solely on personal observation re soda guzzlers.

This has been tossed about for so so long. First the types of artificial sweeteners that gave lab rats cancer then all the caffeine issues and various new sweeteners. As with many things, amount consumed makes a difference. In the beginning the diet sodas were seen as a miracle - have your fix w/o calories. Then the studies came out that the sweetness still makes you crave sugar generally. Oops. I know 2 longtime recovering alcoholics (like you are dying dude) who would not have made it without the diet sodas. One was12 Diet Pepsis a day, the other a liter of it after work through the evening. Most talented carpenter I've ever worked with = gave lessons to Morphosis. First is off it now - switched to unsweetened tea. Like booze and cigarettes it is that oral fixation. What is that phrase "pick your poison"? Out and about on the hottest of days with limited options I'll have one with crushed ice every couple years. Caffeine does nothing for me. Every body is different.

Hard to tell what it is. Looks like a cute froglet who transported some duckweed in.

@David Ross On the hand crank ice cream - my son toured a pre-school when we were deciding which one and it was ice cream day To qualify for a tiny cup they had to take a turn at the crank. Mostly quite petite Japanese girls. Good life lesson. So many enticing huckleberry sweets. Can you give me an idea of the flavor as compared to other berries?

I think cuz still seasonal outdoors, plus can control, heat, humidity, pests, and water

Banana leaf, in my experience, is a flavor and an envelope but not whole lotta moisture. Very light steaming with aromatics? Maybe take a page from pho and char the onion, ginger etc first. Have you delved into poke or other raw preps?

The wild Alaskan I used to get from my fisher buddy we liked very plainly baked with a thin gaze like miso or sharp mustard + orange and some crushed garlic . Just simple strong flavor. Barely cooked. I prefer to do the skin separately to crisp. Also like it chunked in a coconut forward broth with SE Asian flavors (rice or rice noodles along). Again the fish at the end so just barely cooked through. I want to taste the hard work of that brave swimmer salmon.

There are parts of the U.S. where that is part of a child's practical ed by observation. And blowing up a pig's bladder as a balloon toy. https://www.motherearthnews.com/diy/make-a-pig-bladder-ball-zmaz83sozshe

Always drifted to Tanqueray because I like the bottle. Yes I am a plebe. I find the tonic makes more of the difference for me. The deal breaker.

This will be fun. Different is good. You have your whole posse here if you need ideas. I am sue your hunter ill be happy to be able to hunt with Ronnie and to enjoy your bounteous hospitality. The girls will be in lab heaven right?

Actually a few years ago Dole came out with a new variety to market. It is very gold, low acid, and flesh quite yellow. I found this Dole video interesting https://www.youtube.com/watch?v=-GiDl3ZpisE

@shain So in pots and it looks like they can stand to be crowded. Nice!

Ah Mikasa - so trendy in the 80's. I've always favored the plain green chard. No garden now - long sad tale. Rainbow is pretty but I donlt care for the color bleed when cooking - though as is nutritionally the trend - ya do get to eat the rainbow

I like the idea of the blackened mahi mahi bites. Any idea what the candied jalapeno salsa was like, or maybe how made? Is the palm tree looking thing dead center last photo a sculpture? Intriguing.

Now I want chard. When I grew it - it was on my plate almost daily. Your plate looks so familiar but my brain is not clicking. Can you share name?