heidih

Just tried it with minimal mayo. The green onion contrast made it work for me. Thanks!

@blue_dolphin not a ham fan but have done it with hard salami. I skip the mayo and just break the eggs into the pan and stir them gently. No scissors. Thought about the mayo. Maybe next time. I do enjoy a warmish egg salad.

There may be info you seek l8ke this https://www.flyertalk.com/forum/trip-reports/833998-all-airline-ft-menu-collection.html in this topic https://forums.egullet.org/topic/155324-airline-food-the-good-the-bad-and-the-ugly/page/9/

Are you looking for a baked cheesecake or a creamy refrigerated one? What kind of crust? The sugar substitutes have gotten better/less bitter over time .Is she o.k. with any of them?

Lovely looking fish. Those adorable artichokes! The saffron was new to me. With the distinctive taste of the buds how does the saffron mingle?

Sounds like a brave save. Would you do it again?

When my various basils flowered madly. other than frying them, I used them as one does bay leaves - w/ their flower heads - in for flavor & aroma and plucked out at service or from your bowl. Also covered with a bit of olive oil in a low oven or low flame stovetop . The oil adds a nice flavor in many dishes. Used some in my morning eggs today.

For your drooling pleasure - w/ images https://la.eater.com/2021/1/22/22243588/suckling-pig-tacos-nayarit-los-angeles-pork-new-street-food-stand-cudahy-news-open

Ha! I think many were looking for an undergarment

On a positive note, in the lead up to Super Bowl, the aisles are not jammed with towering beer and soda displays, or chips and dip. There was a cold case full of avocado dip,

I had my mind expanded today when I read a review of a weekend pop-up of suckling pig, Split head to tail and roasted to land with the young meat and crispy skin in simple tacos. The kicker being the salsa "Plates are quickly assembled with white meat tacos and a dark, crispy strip of skin, then a dealer’s choice of spicy mustard salsa made with Roma tomatoes and chiles serranos, or a milder mustard salsa with tomatillos. Both are kissed by smoke from time in the oven, and finished with ribbons of raw, white onion. That’s it — just lightly salted pork on corn tortillas and some salsa de mostaza, which adds all the seasoning these tacos need." I had never associated mustard which I love, with Mexican cooking. I am in.

Gold in your pocket at a vintage flea market like this https://www.longbeachantiquemarket.com/ Functionality not at issue.

Wow for a cultured yogurt product that seems oddly short shelf lfe.

I have moved a lot and default to "knowing" "x" is in a storage box. The Obama Hope poster finally turned up but the real irritant was and is the missing cookbook. One of those in the rack at the grocery check-out I picked up in Sydney. It has great Malaysian recipes with nice photos. Made my first laksa from it among other treasures. I know it did not get sold at garage sale. Where oh where have you gone?! Oh and the Ulu knife and bowl which I would not have put out at a sale cuz it is sharp and kids touch everything. "Johnny don't touch" is like a directive to in fact touch.

My first thought was as @rotuts notes - the pear has probably given its all. Nice bottle though. I'd be more inclined to extract it in some creative way and use the bottle as desired. Although when we went cherry picking (of course in Cherry Valley) mom did their recipe which was just vodka. One of those puppies could send you reeling after a good soak.

What kids dribble fruit mento saliva onto the floor? I missed the meaning I think.

Yes sweet, hot and smoked are what we see. But like the vast array of dried chile peppers used in Hispanic cuisines - there are nuances of great complexity. I know - beating the dead horse - ya gotta try them. Not formulaic in my opinion unless you are following a very specific or traditional recipe that has been refined for a long time. Largely peasant food - you use what is available. And I use the term peasant with respect.

Square 8 x 8 or so pan (I use Pyrex sprayed with cooking spray). 1-1/4 cup flour, 1 tsp. baking powder, 1/2 tsp each salt and baking soda, 3/4 cup sugar, 2 eggs, 1/3 cup olive oil, 1 tsp vanilla, 3 tablespoons orange juice, 1 tablespoon orange zest. A touch of preferred warm spice like cinnamon, ginger or cardamom if desired. Mix by hand till all incorporated - don't overdo it. Not a super moist cake; ages well though. My Pyrex dish has a lid so I store it there at room temp. 350 degrees C for 25 to 30 minutes. Welcome anytime with tea or coffee. Bit of whipped cream wouldn't hurt.

Sounds "bloody" frustrating. I am happy with the olive oil orange cake that just uses zest and juice. Blood oranges would lend interesting color.

@Kim Shook all looks like an invite would have been welcome. t some point you must explain the stack of tune cans

You took me back here to Nancy Silverton's . It is on that long list to be tried https://forums.egullet.org/topic/130963-chocolate-sour-cherry-bread-ala-labrea/

The original poster @Violin_guy wants more specific info but I offer this in general. He did mention that the only Time Life Foods of the World he does not have is The Cooking of the Viennese Empire. It has some lovely discussion of paprika which of course is an introduced New World food. (peppers tomatoes, etc) What I remembered from long ago was the image of the drying peppers (attached below). He mentions growing his own peppers. Cool. As with all living things.- growing conditions have a profound influence as well as harvest timing and drying methods. The images are from fields near Szeged - the "paprika capital of Hungary". reputedly with ideal growing conditions. Hot dry summers, gentle spring rain, light fertile soil. The sweet and the hot are usually around this house. https://www.worldmarket.com/product/szeged-sweet-paprika.do

Kidney beans remind me of that jarred 3 bean salad. OK but not fave. I am a huge pinto fan. Black beans - all yours. As we know from what others have shared in particular about @rancho_gordo the bean world is a huge varied wonderful playground.

On the beans - now I get it - they are sauced so voila la difference. Those Argentinian shrimp in my experience are delicate. Like tell the fire is ready and they are cooked. I usually make a flavorful broth, toss them in for a blink, ten off heat to st of poach and infuse flavor. Tasting as you go of course;) I can eat a pound solo. Wildflowers. Amazing blooms after rains, Hopefully @Smithy will enjoy some. Even more amazing is in fire areas - some species need the fire to come back. Land Conservancy blew their gaskets when we had rain after a big devastating fire - it was wow time for the botanists. Some pretty general views on their site https://pvplc.org/conserved-lands/

I thought Eater NOLA presented a good array on offer yesterday https://nola.eater.com/maps/best-king-cakes-new-orleans-nola Any new ideas?