heidih

Aawww - young patty pan are fun for stuffing. I've told the story before about my overgrown one (hard as a rock) that I purposed into a dip cntainer. The guests were pacing bets on whether it was ceramic or real (no touching allowed). Oh and all those squash flowers fried - sooo good.

Are you matching dredge seasoning to sauce for grits? I am not a GRITS girl or a grits lover so no experience. Looking forward to your take.

What different zukes?

Actor Judi Dench on her life with trees - she is passionate

I've not had angel food cake in years - love the mental visual - thanks. Daff so smile inducing

But is that.e storage method issue? Your issue is not in my experience.

Right around the corner. I am not Jewish but relatives are. I enjoy reading the menus which as many holidays are - steeped in tradition, but new twists arise. Your plans?

Ah coconut cake. Makes me think of the ones done in a lamb shaped mold with plain white coconut as fur and the bed dyed green to rest it in.

You are a trooper The only artificial watermelon flavored item I have enjoyed is Jolly Rancher candy - the hard stuff.

Thanks for setting me straight. I thought it was an older discontinued practice.based on no data - assumptions ya know how they bite one in the butt.

The persistent myth I think for China is not eating uncooked vegetables because the fields are supposedly irrigated with "night water". The dirt thing brings on the strong visual of Scarlett O'Hara. I was 13 and thought she was eating dirt. The quote from the novel is: “A spicy, sharp-tasting radish was exactly what her stomach craved. Hardly waiting to rub the dirt off on her skirt, she bit off half and swallowed it hastily. It was old and coarse and so peppery that tears started in her eyes.”

Nah - the avocado and Krab (surimi) makes for a gateway sushi prep as the Krab is bland. Early days real crab would have been the shocker except at very high end places. All part of the goofiness that occurs when something becomes trendy and cool. - not necessarily taste related. I am still taken aback when there are neon red Krab leg sticks bobbing around in a Thai curry where the kitchen sticks very close to tradition.

It is really good as are CORN tortillas. Known as the bean guy our @rancho_gordo also works with heirloom corn preservation. Okra with coconut milk and shark is my favorite Carib prep - not stewed into oblivion.

I love fresh caught halibut and I do like both the broad bean paste and fermented black beans but would hesitate them together fearing a poor relationship. Worked I guess. I am always in need of mind expanding

Not generally considered a flavor enhancer - more experiential

Seaweed butter is also calling me and I am not a butter fiend. On the Red Bat saly - is it the concentrated intensity that separates it from just using the sauce in a prep? I twitch when there is no fish sauce in pantry - which I got horridly close to. Local Kroger had been out for a while and I was close to online ordering. Showed up yesterday.

On my Croatian side big platter of grilled green onions necessity and also raw whole to munch.

Trailer

I just saw this. Cute and interesting

Yes it i an odd timing when there are perfectly juicy ripe on the tree and the trees are budding/flowering at the seme time. Those flowers make a nice tisane in their fresh state.

Here it seems non existent except around this time.

What proportions of the ingredients are you using?

Well that is a sauce to look forward to. Happy fiddling

It is striking. I remember the first time I saw a street vendor making them A bit of a dramatic neck swivel and a what?

The eggs a given in the days when the kids hunted them and then transition to potato salad and devilled. Never had smoked pork tenderloin - do you smoke it yourself? Like the lingonberry sauce. How do you savory it up?.