heidih

Speaking to the sockless peeps - my friend was shocked when she had new carpet installed and they told her NOT to go brfoot in the house. You can clean dirt on carpet, but oils from human skin - not so much.

Ok so typical Korean seasonings. The pre-cook makes sense. I like chewy but they can cross the line.

Cheese is protein as are beans = actual food. I am hoping for decent avocado prices tomorrow. They were selling the in house guac the other day but I prefer to moosh my own.

Ummm it is a pretty strong smell. We use rosemary at funerals, pinned to everyone's lapel. Rosemary for remembrance. Does linger in the sinuses.

ABTs? The Korean gizzard entice me. Flesh it out?

This will certainly be a different kind of year on Feb 7. I am not a football fan but I do enjoy seeing what indulgent munchies people come up with. Or will this be a nostalgia comfort food year? Plans?

Nice! I confess that when I heard fennel I had visions of rabbits hopping in the field munching wild fennel that would flavor their meat.

And I see them here trimmed to Christmas tree shape (complete with decor) - but I prefer the wild style. It is a beautiful plant and for me at least and for our pollinators the flowers are a plus and you lose them with poodle cuts. One of the few things I have strong opinions about

If it is taking up too much space I'd give it a good prune (not a haircut) and let the trimmings go. A you noted, it is healthy and you will have access to plenty more. It is a strong oily herb and forcing a use you don't need or want, to me, not something to worry about. I do love the adorable purple flowers sprinkled in dishes if the bees will give you a shot at plucking them. .

When broccoli is a "baby" it looks like a mini version of its adult self. The other one is a hybrid /cross with a different growth habit and taste. However, since true baby broccoli is rarely for sale the terms are used interchangeably by many for the latter. I hav grown both and like them in different ways.

The Germans I grew u with always expected shoe removal. My Japanese neghbors do ot ask but seem to figure you will do as they do with the shoe cubby as a hint by the front door. As @chromedome notes e do have a different climate here and there is also the trend/habit in recent years of going sockless. Also for women not to wear stocking with their heels and dresses. Personally I've broken several toes hurrying around doorways and I can be a klutz so it is shoes for me.

I think "unsightly collapse" is just a bit harsh. Looks great. I think there is a teeter totter fulcrum point between taste and looks. I tend to jump on the taste side.

Agreed - I like the contrast. Some Euro rabbit recipes blend the liver in the sauce which is fine but I appreciate contrasting textures. Hope someone does. it. OMG I looked at some of the on line prices. I may have to go with my butcher. Still in contemplation mode.

Cool Whip is its own category. On a tough day with a bare freezer it stands in well for ice cream when still semi frozen.

I did look in the late 50's Betty Crocker cookbook and this recipe was the only one. However I found it amusing that the last line invites you to mail Betty Crocker for more rabbit recipes. So they must have tested and published something.

As long as your freezer is not suffering from Pandemic "Freshman 15" I think the dishes like jambalaya and gumbo are excellent candidates for a now & later feast. I am linking our dear late @Pierogi eG blog which she did during Mardi Gras 2011. Roberta did King Cake early on and jambalaya later in the week If time permits a fun read overall sprinkled with her special humor. https://forums.egullet.org/topic/137499-eg-foodblog-pierogi-2011-rollin-the-bon-temps-on-the-left-co/

Domestic rabbit. Innards included.

through to the met department manager at the upscale market about 3 miles away. He can source it. Orer Wed, arrive Friday. Whole w/o head. $16/lb. Definitely more than the Asian market. Fresh not frozen though.

Look - eat? sort of a take on irresistable. Is the crunch the snap in the skin or the inside forcemeat?

Yes he is great, https://honest-food.net/wild-game/rabbit-hare-squirrel-recipes/

Needing distraction in Pandemic times I advocate a big run up to Mardi Gras. Great ideas in this topic. It is early this year - 16 Feb - so just 2 weeks out. I am all in for being a piglet. Makes Lent almost a relief - ah I am so virtuous (not) So?????

Sure it works for some but I want MY food as I like it and think I just have to sit tight. It is in large part the experience I miss. Connection to farmers at market, picking my own stuff. The man who owns the gardening service I've used forever showed up today to tell me he was giving my place to his nephew who already works here though Jesus he uncle is coming back later in week to clear a tricky bit on the roof he is familiar with. He is not retiring but dividing the types of work they do. They all work their tails off to save for retirement back home in Jalisco. That familiar connection felt good. I asked if the family had lost anyone to the Pandemic and he said no - thankfully.

I was 22 years old and still remember - says something. We had a usual table in the more quiet room so it was always a lovely experience. Piero knew romance was in the air so he was sweetly cordial but not chatty.

I am in the US so minimal appearance as to an actual formerly live animal is played down They are very odd creatures with a fascinating digestive system - oh and those teeth that never stop growing thus the need to constantly munch..

This prompted a memory of rabbit liver with hot pepper jelly at Cochon in New Orleans. An adjacent diner insisted I try a bite. Served on a toast point. Really nice. Should any rabbit I acquire include the liver I'll do that. I called the local upscale market that will order "odd things" and have to check back tomorrow with manager who is off today. Will check price, provenance, and availability. My old notes tell me my first rabbit cooked at home was in the style of a lamb navarin. No reference as to source. As I became a more confident cook I do recall doing it in a rich coconut curry served with rice and peas.