heidih

I misread. Makes sense.

I agree fresh and canned are miles apart though I keep a can in the pantry for emergencies. I prefer to microwave with just a dribble of water versus boil.

Beans over quinoa for me but a different take to add texture is popping it https://www.bonappetit.com/test-kitchen/how-to/article/get-it-poppin

a large food delivery service has annoying commercials of someone with a craving who sees human size versions of the food in ordinary objects. One is sushi which the actor cradles like a large pillow. Kinda cute.

Fried blood?

Yup "roach coach" aka "Catering truck". My high school had financial issues and only vending machines in cafeteria so there was an authorized truck in the parking lot at lunch. He did have apples and bananas. When my son was in high school there was one parked across the street. Big school; busy truck. Food of choice for males were the reportedly excellent breakfast burritos.

Like food trucks, residencies, communal kitchens and delivery services - it preceded CV19, grew under it and provided many chefs/cooks with access to audiences they might not have otherwise captured with their available funding. Spread the food love.

@alwaysdrawing Nice price on the pork. Bone in? I am not a hair splitter but that looks like tasty pulled pork versus having crispy edges which I at least associate with carnitas. Either way I'd welcome your leftovers

You wouldn't make that with commercially pickled beets would you? And these have other flavors added as well. The eggs though are meant to be a pickly product so the liquid in the jar works though not enough for more than a couple eggs.

Well our Aussie members like it on burgers and other places. I just use it as a side pickled item. Almost always some home made in fridge. Your Bavarian one is a heart tug for me.

Interestung. I am a tofu lover but never thought to scramble like that as the texture is similar. Must give it a go.

Well maybe I need to explore my options more. @David Lebovitz posted a chesnut cookie with anise from Corsica (a place of my heart) so I have chesnuts on the mind. https://www.davidlebovitz.com/canistrelli-anise-cookies-french-corsica-corsican/

I was so happy to see nice lamb shanks at market Thursday. My favorite. I accidentally turned crockpot to high so though only 1:15pm here I'll call it planned dinner. So sweet and tender. I just took s taste. To be had later with rice and broccoli salat - the broth is wonderful. The bones and leftover broth will make a lovely soup.

@shainchesnuts make so much sense with your dish. I've not had decent fresh ones in forever and the vac packed ones never hit the spot. Another craving for the list

@TdeVI approximated the milk volume with the cottage cheese, It was stiff so I added a touch of water (no milk in house) to loosen it. The spinach was frozen from bag I did toss the generous handful in a bowl and nuke it with a damp paper towel on top. Can ya tell I don't use a scale though all my Austrian baked goodies are by weight. I do the same with pumpkin -approximate moist ingredient level. The pumpkin is nice with grated cheese like Romano in the batter. Kinda nice if I have open coconut milk to use that instead of milk. The frozen char grilled corn kernels one can get at places like Trader Joes are a nice add too.

Interesting. Here if you stop at a stall they open the plastic bag for you and proffer it

I think Jiffy strikes a balance. Trader Joes and Marie Calleneders taste as sweet as birthday cake to me and bit low on the corn element.

@liuzhou Just looking at the guns tightens my stomach. Could not eat there.

I can make scratch cornbread but like that box in the pantry. Today was power outage for maintenance but I grabbed a box and made a meal of it after they started up the new pole adding spinach and cottage cheese, to me - it is comfort. You? https://www.vons.com/shop/product-details.113300054.html?

Ha! sorry bout the soyrizo

Yes that is what frugal grandma did - in an enamel pan. It had almost a tahdig we fought over

I would eat it. I think of sweet potatoes like pumpkin not just because of color - which to me can go sweet or savory. NICE.

@Duvel I had a local poultry vendor who was my go to for wings - the tips sold separate from the drum. We both preferred high heat baked over fried. Though my homey caught my attention 2 Wing Chicken (I was born in Inglewood) https://la.eater.com/2021/5/13/22430048/two-wings-chicken-chef-john-clark-jon-vinny

And keeping the cat(s) away

@mgaretz that is some fine looking spinach