heidih

@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

it is my understanding that the "meat goats" are not the cute athletic ones you see in the trendy "goat yoga" videos. Rather they are more heftily built like these "goats in the mist" up my road brought in for weed clearance.

Right a lot of seaweeds have that bladder that pops. The one you mentioned has become quite popular in high end restos. My prominent local kelp has significant bladders that help them stay up to absorb nutrients. Yes like Jo we walked along the shore and popped them Pickling kelp is a longstanding tradition in Alaska for example. https://www.alaskasimplepleasures.com/product-page/alaskan-kelp-pickles

Not sure about cartoon but my Ralphs (Kroger) sells the 6 pack bottle totes imprinted with the logo along the lines of wine being good for you - just liquid fruit.

Eater LA did a great piece on barbacoa including goat. https://forums.egullet.org/topic/162822-californias-barbacoa-trail/ In particular for goat this pit master

It is the buttermilk I must try. Thanks!

I have a friend like you. She sets on counter to warm a bit and uses spoon or rounded knife to scoop out. She can hollow it out pretty well.

Have not had creamed peas in forever. What is your method? Also the cabbage? The cabbages at market were all huge. Only so much coleslaw can be eaten. They are very firm and juicy. Congrats on your garden bounty.

Cool shape The color is stunning but I wonder about pistachio flavor To me it is kinda mild. Do you toast them? Just curious. ETA: basil as the herb or?

@Kim Shook wow what an assortment of taste combinations that all appeal. Thaks for the visual taste tour. Now it is almost 8pm and I am hungry. Don't usually eat late

Cute critter. Reminds me internally of passion fruit. The seeds are scooped out with the flesh and eaten? I had an interesting fruit thing today at mainstream grocery. They labeled rambutan as lychee. No produce manager around so I bit my tongue. There were no lychee around, They looked pretty fresh though.

Interesting. Do you eat the fribrous shell as well or just eat the "infused" nuts?

@Kim Shookdo you think it was like a dulce de leche or cajete filling?

Lovely bread as others noted. Bit warm in your area? I'm in Los Angeles so pretty tame heat wise. My personal suggestion is to hop into whatever topics you are interested in. Plenty of breadth here.

They are wonderful. Only ever had them in Sydney (Oz) along with those teeny green eggplants that pop in your mouth. Eggplants between a large pea and a chickpea. It was a light curry and visually stunning as well as a delicious sensual taste adventure.

Yes one of my favorite banchan. I've never seen it raw. You've validated my pickle snacking. That guy you showed twice with the assortment of glass containers would be welcome to set up on my corner

Oh you have to fry them at least once, The kids in the neighborhood as I've said before remember me into adulthood as the lady who fed us those great fried flowers(including zuke). Usually with a Thai sweet chili dip thinned with vinegar. Oregano flower is very nice too. Mint sometimes.

You probably know those blossoms as many herrb nes are - really good with a light ricennstarch dusting

From a marketing perspective I am having trouble with a descriptor that is not related to pan form or use. Maybe just me. plus google keywords won't hit right.

No you are on point with sharing positive, You are smart and love food so would not repeat unless it made sense to you ')

I had them on tree till end May/early June. Commercial packers have got cool storage nailed. Also a sticker hater. At a minimum I turn them in the bowl but some have multiple ones! And avocados- the pebbly surface can result in a skin tear even when gently grrr

And in @Duvel's great post yesterday https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2305785

I may be repeating myself but halved or quartered depending on size. Today tossed with fish sauce and olive oil - roasted 400F. Good off the sheet pan but tossed with a dressing of sharp mustard, lemon juice, cherry brine, coarse black pepper, garlic, and bitter orange marmalade & dried cranberries - quite noteworthy.

This is a big topic so may have been previously addressed. This article about mothers struck me. I have Nancy Silverton's directions but have not done it. So you guys mother? I am still no knead person but I want to branch out. I am more than cool with kneading but it has fit in my lifestyle. https://www.seriouseats.com/sourdough-starters-bakers-and-mothers