heidih

Lucky you! I have not been since Cherry Valley had cherry trees.

Well unless it is just a veil of granite - no the stuff is tough. Usually a good inch thick. I had a granite insert (18" x 18") in one kitchen counter that was tile so I could pour nuclear hot candy on the slab. The ex went through a peanut brittle phase. PS: your avatar is so joyful

Good point. Plus The Guardian is never behind a paywall. I hate list articles too, but nobody forces us to read. As to your 3 coffee grinders - hey that is contingency planning if one enjoys coffee. I don't have a bread machine but I don't have 5 children. First time I saw one in use was a busy mom who served us fresh rolls with lunch. I see the value for some. I use the garlic press I found in a drawer because my manual dexterity peeling/dealing with cloves is poor now and I consider garlic a basic food group. Step mother adores gadgets. They litter the shelves in the garage. But as a "vice" that is tame. I was able to shop out there when her coffeemaker died recently. Same with whirly blade grinders.

You are a TJ's guy. Remember when they used to sell lobsters vac-packed in salted water like "sea water" in the freezer case?

@Smithy i love him. For a special treat enjoy his interview with Ed Levine at Serious Eats. Great story. https://www.thespecialsaucepodcast.com/podcast/rodney-scott-was-born-and-raised-to-be-a-pitmaster-1-2/

The butchers at my dads meat packing plant broke down mostly sides of beef purchased from mid-west. Their tool belt had a stainless steel knife holder with an assortment but the main knife was a Forschner boning knife When the plant closed my dad got all the knives the Forschner salesman left behind. There are still a bunch in the package ones in the garage somewhere. I have a Wusthof block - all stainless incl handle- somewhere - but I like the old guys. My iPhone is being odd so I can't get image of the larger one in the knife drawer. The one in back from my old blog is what I use.

The mayo in the taramasalata threw me as I'd always known it as made with bread and olive oil as the binder. The honey! - with the bees finding nectar on those pungent herbs - I can imagine. Like Corsican with the maquis and my bees foraged in the local chaparral. http://kids.nceas.ucsb.edu/biomes/chaparral.html Also if you choose to share the background of your line of your vegetarianism - sure interest exists. That bread looks hearty and lovely. Thank you so much for sharing your trip. Looking forward to more.

My titanium plate has held my humerus together for years. Very stable non-reactive metal.

@BonVivant stunning - the roe! The little one - they do have attitude. I have some down the road Them and the donkeys keep me smiling

Shall we begin the recounting for some of exploding Pyrex? No idea what Jo's drama was. Oops see she posted - drop issue.

I've been after a tea biscuit and stumbled on a forgotten favorite - Kedem in the "Kosher aisle". I got the chocolate but the regular is good Perfect with a tea or coffee. Crisp, mildly sweet - hits the need https://www.target.com/p/kedem-chocolate-flavor-tea-biscuits-4-2oz/-/A-47088667?

This US eel farming operation popped up for me. I found it interesting https://www.eater.com/22399516/usa-only-glass-eel-farm-american-unagi-maine

Are the cornflakes "as is" or is there any oil involved? - guess wondering if they integrate with the M&C. Looks like a comfporting winner.

At the market this morning I checked the Jiffy shelf and was reminded about the vegetarian version of the cornbread. Yup - original contains lard in some fashion and vegetarian uses...vegetable shortening.

I only see blueberry muffin, next to the corn, around me.

Right - no pounding into submission. I like to use heel of hand just to release the ball, rest as you noted covered with an overturned bowl, and then work not top down but with closed hands (that knuckle thing) from the underside. And then let the stretching begin. If it resists - give it another rest. It is a relationship

Personally I'd not go to the trouble. Need to source the tapioca balls, ideally also the fat straw and then brew the milky tea. What prompts you to want to try it?.. Panda Express even had it here for a while- that died. Can you tell I am not smitten Still big for the younger set in local Taiwanese cafes. I prefer Vietnamese Chè Thái More interesting to me. https://www.hungryhuy.com/che-thai-recipe/

Always good to hear the different ways folks re-energize their cooking mojo. Have fun

I'd always heard historically it was poor folk food as there was an overabundance - like oysters. Love the reef re-building with the spent shells. I used to vacation in an area where the driveways and paths were crushed shells. When the light hit a certain way the bits sparkled.

Food52 did a little pre-view about 5 of the chefs. I am a bit familiar with some of the food and how it entered the US mainstream food culture. But oysters in NYC - I had no idea. https://food52.com/blog/26250-high-on-the-hog-netflix-review

@Margaret Pilgrim Thanks for sharing your traditional simple method and kudos for the educational experience you are giving the grands. I grew up in the 70's with the now considered vintage Salton appliance. I wanted one but I went old school as you did. I am not particularly fond of the "Greek" firm yogurt so the other method works for me. I read about White Moustache in New York (yes I know home of Chobani) and was taken with their style. No opportunity yet to taste it but the descriptions linger. https://whitemoustache.com @Smithy check out what they do with the whey.

another add-in I like that is simple but packs an allium bunch - sprinkle in fried shallots; like you get at Asian or Indian markets in a plastic container.

Forgot to mention that we enjoy just a touch of poultry seasoning in the mix. Gives it a memory of stuffing.

@blue_dolphin Thanks for the link. I've pretty much done all those variations over the years except the pumpkin. I was thinking of taking my pantry box in a sweet direction as I am out of sweets to have with tea. The can of pumpkin I bought last fall for Christmas pumpkin bread has been giving me the stink-eye as I did not bake in 2020. Will give it a go. I have used kabocha squash before but with cheese in a savory way. Since we are approaching zucchini season I also grate them, do not wring out, and use as the moisture element adjusted with a touch o milk. It does well with a stronger grated cheese like Asiago. .

I lived for years in a very Japanese section of town. From Wiki - As of 2014 Torrance has the second largest concentration of ethnic Japanese people of any U.S. city, after Honolulu. The city has headquarters of Japanese automakers and offices of other Japanese companies.[12] Because of this many Japanese restaurants and other Japanese cultural offerings are in the city, and Willy Blackmore of L.A. Weekly wrote that Torrance was "essentially Japan's 48th prefecture". - We did the dancing at the temple. My son's martial art though is Hapkido (Korean) - black belt Not his passion - father pleasing. Anyway we are drawn to difference at times in food and life. The cookbooks I also re-purchased were all of Marlena de Blasi's : 1000 Days in Venice, Tuscany, and others. She is a passionate writer. I didn't miss them till I reached for one and remembered I'd let it go. So I still love the actual books versus electronic, like that library will usually purchase on request, and personally purchase what I think i will refer to as inspiration. Melissa Clark "In the Kitchen With a Good Appetite", and Kim Severson's "Spoon Fed" reside on the nightstand.