heidih

Utility and durability aside - it is quite handsome

Maybe I am not nerdy enough but for something with stone fruit which exudes juices I would not sweat the weight differential, and would not pre-do the plums.

I was expecting the frequently seen "crap meat"

@Norm Matthewsthat came to mind in the potato salad topic as a dressing Thanks! Oh and the binder hike reinforcers- never had copper ones- cool.

I've noticed shelf stable products like that more frequently in other countries, not US. A mental block? Maybe similar to a frozen product of same ilk. Not on my shopping list but all that product testing money - who knows?

I just love their logo!

Nice. You piqued my curiosity with the pistachio leaves and wild mountain oregano which I imagine perfumed your car quite nicely. Any comments on use and taste welcome.

Hey - jellied pigs feet from my tradition like Sultz https://www.familycookbookproject.com/recipe/2437811/sultz-aka-pig-jello.html, Gefilte fish, all the fancy aspic dishes of the 50's and before. Nothing I care for, but they had their time. The molds are quite collectible and make a nice wall hanging collection esp the copper ones. .

And they are usually adorably made with a pig image

and much better than "deconstructed"

I think we all know this. So many balls to juggle - what are our options in a complicated tangled world Yes Nestle is evil but I have Knorr chicken powder in my pantry like much of the world. Am I a hypocrite? Probably.

Yes I keep in fridge and shake to separate, give it a short rest then kaboom. At least a comfort to know I am not alone I have lots of different hot sauces. I like heat and this is mild but it adds a "je ne sais quoi" that I crave. When my son did the shopping at Restaurant Depot for a facility where cooks were in a culinary training program he always had a couple cases to load in the van.

Not cooking per se, but I use Sriracha from the Huy Fong squeeze bottle at least once a day. No matter what I do I get a little geyser when I twist open the top. Tends to spray. Am I missing a trick?

I had to laugh. Since Madison Ave is associated with the top advertising firms (or used to be) it struck me as using the descriptor as advertising for a goofy potato salad. Were wine vinegar and olives "hoity toity" back then? If they were the ubiquitous canned Linsey black olives I'd have run >>>away

interested to see how you like that version. My favorite Korean market sells it warm and steaming. Always ladies jockeying for position at the enormous vat.

This is fodder for a "never again" post. The color often used as a strong yellow dye...

Nice effort. I woke up one morning to a housemate who stayed up late making fresh turmeric paste. Not a crime scene but disturbing Even the cats stayed far away.

That herb works for me with the sweet potato. How firm do you leave them?

Image more suitable for Halloween topic

I lost my connection These used annatto so eating in car resulted in Cheetos looking fingers. Such a comfort food to me.

Ha. Dad with CHF is on low salt. His wife didn't salt the potatoes or green beans for him, but gave him a piece of Costco rotisserie chicken. She put out a salt shaker by his place setting, I removed and told her that chicken had plenty of salt for all 3 items.

You've mentioned dry cake a couple times Do people dunk it maybe?

Golden milk tea especially with the fresh turmeric was super trendy here, and may still be. Variations of this. A health angle. https://www.epicurious.com/recipes/food/views/golden-milk-turmeric-tea

@rotuts Thanks for the caper reminder. When I have my pickled nasturtium pods (poor man's capers) on hand I use them. In hot weather it is nice to have a bowl of PS on hand for snacky meals. I do add boiled eggs, and often protein it up with a can of tuna. Hits the spot.

@NancyH I've done the simmer in vinegared water and like that flavor penetration. I do not remember potato salad growing up. I may have had the hot one with the vinegar and bacon but it obviously left no lasting impression. Why I chose to have the grannies helping cook my wedding meal do a huge vat of potato salad "American style" i have no idea other than it could be pre-made and complimented the various beasts the roving Croatian spit masters were roasting for me. I shut them down on the mayo fear with "I have a degree in biology - don't sweat the small stuff". It was pretty much what @David Ross described above with the mayo though it may have been Miracle Whip (I typed Cool Whip the first time) I prefer it room temp as I find the flavors stand out better and cold potatoes don't thrill me. A Japanese friend from Yokohama had her potato more mashed and included ham. Not sure if mayo was Kewpie or just regular. She served it at all their gatherings and felt compelled to almost apologetically explain that it was different than American style. ETA: Russet potatoes only