heidih

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?

Yes same press the juice vendor used when I was treated to it as a child - at Original (1934) Farmers Market in Los Angeles. SO good.

That "salad" had me wondering. Somehow I find the word Jello more appealing than congealed. How the mind influences our tastes

I saw the weather pattern reports. We are expecting quite a bit. Which shrimp did you get? My Ralphs (Kroger ) now has both types - same packages - but the Key West were $16. I got the Argents. Leftovers going into dinner soup. You made me look up Joan of Arc beans. Can you describe what makes their taste special to you esp since they are canned? Nice result on yor puff pastry spanakopita. That is a pretty but large piece of pork.

Carp being akin to catfish might be nice with the famous Paul Prudhomme blackened prep which uses a sweet paprika. Yes Renee's is a nice seed source.

I can't be specific. My maternal side was Hungary influenced - all those border changes. In my experience you'll know if you like when you smell it, and freshness makes a huge difference. Stepmother's friend brings some back from her yearly trip to Hungary and it is lovely - full fruity round smell and taste. I sneak some. My fish cookery trends more Asian/South Asian so I don't recall when I last used it there. Maybe with thresher shark. As with many things, a trial run with scrambled eggs can help you with the differences and nuances. Have fun!

I can not see images of the classic Knudsen in the pink container with pineapple without remembering love of life husband - daily lunch. Don't see it anymore. Almost forgot. https://www.instacart.com/landing?

I thought those were mostly back of box recipes. We went through a period with the red one. Much more pleasant texture flavor and taste than Jello. Rennet based. https://www.amazon.com/Junket-Danish-Dessert-Raspberry-4-75-Ounce/dp/B00473UBEQ

From AgriBiz perhaps, but there are seed saver exchanges and passionate people all over keeping the genetic lines alive. As our @rancho_gordo with corn and beans and chilies

Oh me too - just had to get over its association with those traumatic intense dieting years. It melts! Perfect tossed with hot pasta, stirred into a creamy soup etc. Yes should have remembered it as sub for ricotta in lasagna but we used ricotta. Sat in salon couple years ago and an elderly client brought in a lemon jello, pineapple, cottage cheese tupperware bowl and plastic spoons, The ladies were raving. Sure the recipe is in one of the pamphlets posted in this topic.

It was not until later in life that I came to appreciate the subtle sweetness of properly steamed zucchini. Growing up it was always being disguised. Just put it on my shopping list. Thanks.

Think we have all been there. From my pocket into 5 gallon bucket full of water. The rice betrayed me but the promise of a good Yelp review got a start up repair service to fix it quickly for free. Humans can in fact work cooperatively.

OOh my - grew up in part with Uncle Ben's converted. Makes an ok pilaf thing but no rice taste. Love the video and the reference to drying your unfortunately drenched phone in rice. Thanks!

In my experience most Asian markets trend to bigger quantities. Also the wonderful array of rices is fun but I find knowing the best way to cook each type massively affects the outcome.

Never a need to apologize here. Welcome "back". I realized reading through I had never replied. I have down-sized for many reasons over the years and divested many books.. Never really cook from recipes, just use them as inspiration. I mean the piqued interest I've gotten from males seeing Madeleine Kamman's "When French Women Cook" on the shelf in my little beach kitchen was quite hilarious. She has wonderful stories. And Kim Severson's "Spoon Fed" is always on the nightstand - on top of it though is the one that gives me the most cooking propulsion so I'd have to call it my "one" for now: Melissa Clark's "In the Kitchen With a Good Appetite".

Unfortunately all I ever get is too small to see teensy snails with the living basil - which then rapidly go to monster devourer size! The above mentioned horney=t must have been "mad as a hornet"

Not only are those seasoning packets cheap - they also tend to be fresher than the stuff in the mainstream spice aisle.

Definitely a wonder wife! I have seen and heard more hilarious things in ER waiting rooms - comedy routine worthy. All social restraints lifted. Poor injured person in the back waiting for care while friends and family provide soap opera worthy performances seeming not to realize it is an open space. Oh as to your custom shoe efforts - good idea. When I'd lost use of my right hand for several months and sloshed boiling water all over my belly it required some re-crafting of clothes. I was a sight.

Interesting. I rummaged around and found an ancient McCormick jar of bay leaves (I'd toss but if step mom shows up she will consider me a wasteful @#$ though she never uses herbs). A suggested use on the label is to add a couple bay leaves when boiling potatoes for mashed - remove before mashing. On the fresh - pre Google my mom got some California bay leaves from her friend - fresh from the bush. She put one or two into long simmered meat sauce. We were all bay traumatized for a while.

Oh yes! I ate my share of those plates. It was, I think, the days of little dairy selection thus it also landed in lasagna, in our cheese strudel,,,,, Also a "thrifty and nutritious choice" during the reign of home economists.

That cottage cheese and pineapple seems to have been a popular "fancy" thing - in jello too.