heidih

Now you have me craving and remembering a dark meat chicken salad with chopped artichoke hearts and I think a thin pasta and TONS of tarragon that Trader Joe's used to sell. Challenge for hot weather to copy cat that. Total comfort.

,OK - slightly suggestive caption and image, but the trees and their bounty are stunning. Only seen them in the market. I've mentioned here before that we enjoy them on hot days in a bowl of ice water. The squirt of the juices is a lovely respite from heat. I only see the dark ones here. It is a subtle floral taste that some I have introduced it to do not appreciate. No "wow". My son and I were on a ferry once in Vancouver and nearby passengers were interested in our sighs of pleasure so we fostered some new aficionados.

@Duvel Congratulations! It is always satisfying to have your food "demolished" and you probably pried their minds open a good bit. Beautiful .Your son's delight in the food is as always treat, and the guy reading the package - you are a food educator.

Good to hear from you and I admire the thought you put into your baking process. Looking forward to your alternate grain experiments. I have not worked with rye in years though I love it. Carry on and share

That and the fried shallots are such a great pantry items. Cheap too.

They are great examples of the ease with which the experienced ladies use feel . The speed! Its like they could do it blind folded. Thanks for the reminder. My great grandma was like that.

Doing the powder at home would be a pain to me as I usually rub the skins off after roasting. The referenced cake reminds me of Red Velvet cake which over time has used beets rather than food coloring. I associated it with the American South but it has become a thing last years; especially in cupcake form.

or some aspire to cucumber parts

Wow those are some lush herbs. Thanks for the audible links. Reminds me of salt marsh lamb - the animal tasting nicely of its grazing feed. Bet those goats as meat or their milk if milk goats are respected.

That place I've heard of. It almost looks fake or staged in its coastline and clear water. Did you guys dip in?

Thank! As someone who has been a fan from the early days in Pasadena to present day. Went to an interview once at HQ in Monrovia and I almost got teary eyed. Unique business model. I was unaware of the release.

The bears and the pope - yup, but kids and "x" as an obvious hate? We've discussed here the cooking to death resulting in dislike of vegetables during a certain era, but today universally applied - I disagree. In the 80's broccoli-cheese soup was a popular restaurant item in casual places and still is at places like Souplantation. As to picky in general - my kid is a tall slender runner and only eats when hungry. Tries most anything due to exposure but was labeled picky by his grandparents. They would come over (uninvited) to take him out for ice cream. He would say he was not hungry then and it would be a waste. They did not respond well. He likes ice cream when he wants it. Given that, when his food budget was close to zero, he ate what the cooks put in front of him - so true hunger. His internal civility compass guided him not to say he did not like something at someone else's house, he just asked for a smaller serving or said he'd just been training and not that hungry. Oh well I've already said more than once that generalizing does not work for me - but just my opinion.

Thanks! Follow-up question - your toasting method? Oven, nuke? Such a nice size versus shreds.

That coconut looks really good. Can you share a brans/source or did you crack da coconut yourself

That would have been a more informative post if I'd mentioned the wild pink salmon fillet that I added near end and broke up in pot. I am looking forward to the little bit of leftover late today.

Beautiful! I think your freeze plan is what I'd do. Do you use it mostly in cooking or in drinks? The stuff I can buy is much more elderly and not as plump even in Asian markets.

How much and in what way is it miso curry. Were curry cubes involved or?

There must be a tipping point between creating/testing new recipes and any manufacturing re-tooling required, plus marketing budgets versus the sales impact of novelty. Probably well studied by the manufacturers.

And Miss Alice would agree

In the spirit of chowder today. Potato, cauliflower in a shrimp stock. Half mashed. Coconut based so onion & garlic sauteed in the cream, lots of black rough crush pepper, coconut milk, and finished with a ton of cilantro. Some fish sauce as salt. Couple rounds of tasteless summer sausage as the meat/smoke element. Hits the craving with what was available in fridge.

me either. But the ones above of the restaurants with that light - swoon worthy

Kneeling at the altar of Campbell's Cream of mushroom or chicken.

Ick on pork loin, but pork tenderloin can be lovely quickly grilled. I slice or cube and skewer and marinate and just kiss it with high heat. The US National Pork Board marketing campaign for lean pork for years was "the other white meat". https://en.wikipedia.org/wiki/Pork._The_Other_White_Meat

Sometimes I like tasting meat plsin rather than the marinade etc. Hhmmm black currant balsamic?

yes tahini - the new "peanut butter" of sweets. it is good. @David Lebovitz has several. This is just e https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/