heidih

Is bay leaf common with those aromatics?

I'd make my own or just get from Indian or Viet market but my mobility and kitchen access are limited. Oddly my latest morning delight is toasted English muffin, drizzled with local honey, sprinkled with that product and topped with a soft egg. I am the perhaps odd sweet + savory person. Oh the joys of only having to plkease your palate though as a family cook I was more please individual tastes - like @liamsaunt

I like these - lightly spicy. https://www.amazon.com/MaeMai-Crispy-Onions-Garlic-Flakes/

So I started the lamb shanks. Nicely pre-trimed. But in the packet I used the size differential was way off. So I now have one perfectly cooked and another I have to finish before reheating them for lunch. Crock pot only option and not able to use house, The flavor great. Just a timing issue I wanted to avoid, At first look they did not seem that different but the amount of flesh on Mr Big was way more.

Very interesting stuff guys. I remember the seltzer delivery service with the great glass bottles. Reading bout this shop= major nostalgia If we gt a real heat here - which currently appears doubtful - guess I'd look into sodastream options. https://www.brooklynseltzerboys.com/

Trader Joes used to have some small thinner ones but Ive seen the ones like Walmart but don't recall brand.few crumb bits. very They came in a good sized bag and I never buy bottled dressing except for the occasional craving for ....Girards Chinese Chicken Salad one. I can make it but donlt keep sesame oil around I use it for potluck cabbage salad w/ noodles. Or maybe my affection for glass just likes their unusual bottle shape

Those shrimp are beautifully plump. The type you recently ordered from Wild Fork? I do realize your cooking skill factors into the nice result.

I see the vines in community garden usually trellised. The gardeners usually Asian/South Asian. Fun visual.

I always keep a container of plain full fat (low fat if full sold out) from Mountain High - distributed by General Mills. I started using it last year in many savory dishes. Perfect texture and tartness level for my taste.,

Haveb you tried pickling some of the green seed pods AKA "poor man's capers". I snagged some this year leaving plenty to drop and repopulate next year.

I think your cooking skills have a lot to do wth the outcome

I think it was @liamsauntwho showed them as a coating on a fish dish in her off shore travels. I love them for both crunch, heat & texture. My caution would be (in my opinion) not to mask good fish. But soy + ginger + sesame oil gets pretty taste overwhelming. You could put it on tilapia and get a rave. So maybe keep it simple IF your fish quality is good.

@Kim Shook Thanks for the detail. Too much to comment on indivdually but a tasty array. Couple things - don't beat yourself up on the potatoes - we have disussed here before sometime the journey of the spuds from field to eventual store can have bumps that cause issues. Nice you found a new lasagna. I've only had the Rana fresh pesto and its the only one I will buy. And Jessica did a lovely job getting color on those snap peas - wok hei!

Cute. Reminds me of a young man who asked what had happeneded to my arm (scary looking contraption holding my fingers up). I said "shattered humerus" He replied "well I bet that wasn't very humorous"

I don't think so. But again OP has not said his/her experience or why of this so we are sorta shooting blanks.

I am a confident duck cooker but currently hampered by kitchen issues. No oven or stove top sear ability due to evil stepmother still here causing misery. All I have is small toaster oven, crockpot and ding ding ding electric fry pan. I unearthed from garage, So I have the duck defrosting (legs) and am thinking the electric ancient thing to sear and then braise. Thoughts? I'll report back. Flavorings simple- lemon slices, rosemary, dried persimmon (a gift I have no other plan for to add a sweet note) crushed peppercorns and Dijon mstard with splash of balsamic. (no wine around)

It is their major effective loss leader - no change - that would be counter-productive. Big boobed big birds.

Well Austrians know how to make roux (Einbrenn) - just need guidance on dark roux. Not brain surgery - just the fear factor of how dark one lets it go - the proper tipping point. Flour and fat are cheap experiments. Kitchen smoke - not so pleasant... Microwave roux has found some fans here on eG.

I think you can source approximatly everything and follow Emeril's recipe. Don't stress on filee powder - not a game killer. https://www.emerils.com/125873/homemade-andouille-sausage I asked before and you did not answer - what promts your interest in Cajun cuisine of all the possible cuisines?

Good to know We are pretty proteined up now. Hhmmm duck legs - many possibiities. I just showed the 2 per pack lamb shanks to neice and she agreed we'd just do one pack for the 3 lamb eaters.

Wow! It was my regular twice a year vacaton spot and I never took advantage. Where I first had Santa Barbara spot prawns from tank at fish market. Thanks for the share.

where are the little kids when you need them to ooh and aah at the smoking ice like on Halloween! Oops forgot image of food

Ordered yesterday, arrived just now. Block of dry ice in an insulated bag. How does one dispose of that? Currently in its plastic bag in laundry sink

Lovely herbs and so cool you have your own "garden". You are an inspiration to would be hydroponicers

Like the pea add. For you https://befrs.shop "Please send noods" T