heidih

From the right water, lightly pounded and grilled butter & lemon = essence of sea sweet. I like the slight chew. But the noted risk reminds me of the gooseneck barnacle harvested on the treacherously rocky coast of Asturia and Galica..

This is how Hank Shaw fries his and it is similar to many standard country recipies I've seen. He gets alot of respect..https://honest-food.net/fried-rabbit-recipe/

Yes I can imagine that is a sadness. I always twitch when I hear or read people say how you can make it w/o spice for kids based on assumption they won't eat it spicy. .I respect various tastes and heat preferences but blanket assumptions bug me a bit. My father always put down "Mexican" food as heartburn causing- attributing to spice heat. Um no dad - it was the fat/grease that got you. Eat slower and pick less lardy laden items.

Great - think you mentioned fresh rabbit in spring at great price. 4H kids in your area maybe also?

Lovely rabbit and serving dish is no slouch either. Like your tying in WA and description of taste "slight grass and hay". I live in a place where the hay truck comes and that sweet scent is core for me, (not going to Martha's ham in hay).Thanks for the write up. oh - how did the juniper berries play?

I mentioned before about lack of headcheese love but did remember I took one for the team during my eG blog and it was its own sort of good. Billed as Hungarian - lots of medium hot paprika and packed with meat bits. Thin sliced and nice on sourdough rye with bit of spicy mustard.Held up to like it had a stained glass sort of look.

I was more envisioning aerosolized grease on all surfaces. I feel your pain @scamhi

Right. Don't think I posted this before. There was a nice office highrise we worked in and the guys told that the BK in the building started serving beer. It had become a hangout for the bike messengers while they waited for calls. They can be a colorful bunch and beer + cheap food - they were in. Kind of like parents being ok with Chuck E Cheese birthday parties cuz they could self medicate with beer & wine.

I know the place but not the dish - on the list - thanks!

I;d read this pub food reference before. Did not call to me either https://www.theguardian.com/lifeandstyle/2013/nov/09/jellied-eels-cockney-tesco-food

As with such remedies often fattiness to coat the tummy. Interesting - thanks Similar factor in our bacon wrapped hot dogs outside of clubs at 2 a.m.

My like was not for your tummy rebel but your guy and the smokies So they were fatty.

Interesting on catfish reference. Which is often taste driven by their habitat. I remember reading about eels in a green sauce years ago - it did not appeal but tastes change. Like this I guess. https://www.junedarville.com/eels-in-green-sauce.html Maybe less popular now as availability has declined on the eels. I just like hearing the experiences and maybe current uses. A bit like years ago we would see Japanese families prying mussels off the tide pool rocks and wondered. Now we are cutivating them on the off shore oil rigs.

This New Yorker article has me thinking about eel. https://www.newyorker.com/magazine/2020/05/25/where-do-eels-come-from There are a couple topics and post here like this one https://forums.egullet.org/topic/95060-pictorial-steamed-eel/?tab=comments#comment-1301642 My only personal experience is with the sushi version unagi which enjoy. I've read about treatments in other countries. The babes (elvers) are apparently a big deal in Maine. https://www.cnbc.com/2017/08/07/as-eels-grow-in-value-us-government-clamps-down-on-poaching.html Anyone have eel experience to share?

Unusually cold and rainy here. Lamb shank bone stock, tiny bit of leftover lamb and gravy tucked in freezer, mustard, carrots (complement lamb sweetness), tofu, and udon noodles. Very satisfying. Sriracha in serving bowl(s)

Not dumb just confusing because "cornbread" has various meanings to different people and regions. Sounds more like a cornmeal quick bread. I do that with the old standard Jiffy mix and add -ins, Here is a from scratch example that I think fits. Different texture and crust than in cast iron mama but if you're looking to the one you've tasted from store should work. https://www.foodandwine.com/recipes/jalapeno-corn-bread

@Kim Shook What a comfort food feast. Some days it should be medically prescribed. I think you showed those fried noodles often in your everyday salad. The ones I get are wheat and bit thicker. Labeled fried chow mein noodles in the regular grocers - usually La Choy brand who also does similar rice ones. They just hit the crunch spot at times as do French's fried onions.

wow - sure

"rankiing"? - it is what he quoted.

I thought a Betty Crocker way to flatten stiff dough - and distinctive. Pre dates the peanut allergy ubiquity but works. Peanut butter in the day was much stiffer I think.

The Healthy noodle brand shown utilizes konjac powder among other ingredients. I prefer the straight stuff but ok with the House Brand that includes soy that every mainstream grocery tends to stock. https://www.instacart.com/products/29403-house-foods-tofu-shirataki-8-oz

Did you use a different bread crumb? No puff between meat and crust? The uncooked on plate do look a tad winter coated.

Love the classic fork marks

Hung over mine and I still have it I have yet to make toast dope. I have the ingredients.

Me too. A while ago we discussed maybe goat milk dulce de leche that might have more of an edge but I have not tried as I rarely bake sweets anymore. The only sweet I bake regularly is olive oil orange spice cake to have with tea or coffee. It could just be inn my imagination but when I use organic cane sugar the result seems to have a cleaner sweetness. Of course the grains are courser so it make like with different Kosher salt that I am using slightly less sugar.