heidih

As I've noted before here, it is convenient and cheap if you don't make it often. No magic As a singleton I don't use cornmeal often enough to warrant an open box in the pantry. Dry and lifeless are not my experience.'

Well well - I'd be in line - mouthsores be damned

Same question here

Funny those shrimp and the mahi mahi - wild in mainstream market here. I think it was you who inspired me to try the elk with your elk mapo tofu? Community sourcing

Just did first order. Arrival tomorrow. Will report back. Lamb shanks, ground elk, duck legs, swordfish. Free delivery. We shall see.

OK so another perspective. Not tomatillo. What I love is @liuzhou lantern fruit - so visually evocative. https://foodprint.org/real-food/ground-cherries/#:~:text=The ground cherry%2C also called,sweet%2C tart and vaguely tropical.

I like that is a narrative versus a recipe collection. Will keep an eye out.

Hi! Why Cajun? Tons of good books and youtubes out there. Have you explored the cuisine at all. Eaten it anywhere? Take a vacation to Louisiana and explore it in situ. Just avoid NOLA during Mardi Gras

"mooshes" - an excellent culinary descritor!

Based on @C. sapidus posts over the years I'd guess he creaed this on the fly and the cabbage was sauteed. I'd have enjoyed some form of potato as the starch. A meal to set you up for a physically busy day - just not too much running.

Those beans look like a perfect size to be tender and sweet.

I like bitter . It is the return burplet all day I disike.

So @johnnyd you are still removing from shell right? Are the shells worth saving for stock? Your chowder - major envy

I always admire a good save. The almond custard on top might have been nice with crushed toadted almonds. Fruit is not a given constant commodity. We have to adjust I find. How did they taste ripe out of hand?

My mother's people Banat Swabian. Wow lots of exercise = license to eat hearty food. All looks satisfying. Thanks for sharing.

@lindag thanks for bringing this up. I'd heard talk here before but visited the site for first time today. My dad turns 101 in a week and loves lamb shanks. His wife won't cook them as she hates smell, but I'e done them in garage before. Neither close grocery store will pickup the phone and the Wild Fork price looks good. Also the swordfish steaks. I have a few days to mull it over.

And just to confuse you more - have you seen @David Lebovitz's strawberry jam - no pectin? I trust the man. https://www.davidlebovitz.com/strawberry-jam-recipe/

A classic version from a member

So just roasted/baked little tomatoes mashed a bit with the add-ins? Hate for tik tokers to take credit - been around forever and SO tasty for little effort - max flavor.

2nd on tapioca

Perhaps a simplistic response but maybe do a test with a super small amount and just see if jell happens. Strawberries are not exactly pectin heavy but losing a few to trial better than losing a whole batcha. With berries you can always cook them down longer but them you lose brightness.

Again what works for a happy meal. I bought a similar one at a flea market but gave it away when had a big move. Mmany methids - all good woth a good sauce

Wow that option for pork would be nice - especially as we are facing pork issues here access and cost wise. the prop 12 implementation...

Not envious at all

Taste matters most in family meal. What is your preferred spaetzle maker/method?