heidih

You may not want to know but it is well flavored. It is a soy version of Mexican chorizo which I like but can be half a pan of fat. Has to be well cooked before into a dish. This is the soy stuff folks here laugh at - most common brand in my market https://www.caciqueinc.com/products/soy-chorizo/

Were the tamales sauced inside or added by eaters? Rose Bowl you say! - does not exist without snow capped San Gabriel mountains in background and sunshine that makes the frozen ones want to migrate to Los Angeles.

Yes dried or the fresh sometimes in markets in "season". The only canned beans I can deal with are chickpeas.

Ha I would not tempt fate again after the ice slip! Was the dip just pureed black eye peas and seasoning or?

Split pea soup came out very nicely though it is dark beige from the soyrizo - image not worth it. Corn bread amped with lots of flat leaf parsley as the "green". Nice addition. Leftovers for future for sure.

Nice memory on Rioja I think we first bought a bottle in late 1970s. Became our go to until he got into Chilean wines.

Hey this place has history and those were great. Does she still sell-within Pandemic constraints?

Looks so comforting. Lamb shanks are my favorite meat cut (well pork butt wiggles in line too). I always save the bones to make a simple broth/stock. Just enough for a bowl or two of soup They still yield flavor and gelatin even after a long cook. A cleaver whack can expose more goodness.

Yes almost quince like. Does your armadillo snip methode give you more enjoyable crusty bits?

Ha! Well it is a bomb.

@kayb The upside - you allowed yourself to enjoy the honey. At least you have mechanical skills - I am hopeless even with the best U-Tube videos as guidance. Is fir honey from bees who frequent fir trees? We had fruit orchard but also a ton of eucalyptus so you never knew what a round of emptying the frames would yield. Always good though. As for the cooking - tomorrow is Saturday - just re-start 2021. Not a fan here of rule books

Nice snack array. As for the noise as a kid I'd encourage my cousin to play his trumpet at midnite (he was awful. On a cooler note the man across the street was of Swiss heritage. He came out and played his huge Alpenhorn. We stayed up just for that!

So no Portuguese Caldo Verde in your eating life? Oh well we all have preferences, likes, and dislikes.

Nice. I had 2 ancient pear trees with pretty ugly fruit but baked with butter and a touch of sugar they were special. My neighbor persuaded me to add just a hint of cardamom. Have not had such flavorful pears since. Image of one of the old trees

Liking the sound of pear reduction with the pillowy buns

@Norm Matthews nice seafood boil. What would be your traditional Southern New Years day then?

Thumbs up on the Swiss chard - it gets silky. I could be the outlier as always but black kale for sure fits. The crunchy stuff - I'll pass but will keep an open mind to see how it works for you.

I would not use that curly kale instead of collards as in my experience it won't cook up lush and plush - just chewy and not much flavor..

My go to with cruciferous vegetables is a touch of Dijon mustard. I am a mustard lover and the plant is related to broccoli so they play well. And cuz I like sweet/savory >>> craisins. The previously suggested crisped cured pork by @TicTac of course nice as well.

The chicken looks wonderfully crispy. Gotta love the marketing "wild honey" - not like we farm bees though we do transport hives to selected fields and orchards. Or maybe wild as in spicy? Nice you got a Lady's Lunch

Also I love the narrative in the book about housewives keeping them alive in the bathtub for a few days to get out that muddy taste they can have like wild catfish. Some purveyors kept them in cages lowered into the Danube to same effect. Those huge tubs in the big multi-floor apartments - a friend smuggled in some red ear slider baby turtles and they lived in spare tub for a couple years until her dad built them a pond at his company.

I don't have the spiral bound recipe booklet. In the book the Deviled one is included. Curious - is the black sauce a black bread sauce or? Side benefit Oaxaca al Gusto turned up - been missing it as well as my Thai granite mortar and pestle

Mine is in the garage buried behind the lawn tractor - will look and PM you. This may get you startyed if yu have not seen it yet. https://jewishviennesefood.com/two-old-vienna-gefilte-fish-recipes-one-fried-one-poached-rabbi-style-stuffed-back-into-carp-steaks-with-its-kapl-red-chrain-and-jellied-yoich-recipes-neugroschel/ Vienna is my matriarchal food culture both mother and current Jewish stepmother - but no carp!

Yup like every food processing industry. Would make me "crabby". A nice fat King Crab leg or 2 would yield nice firm flesh and is generally on sale for holiday feasting. The pricing well that is ongoing I think. I was reminded of two simple fillings When my sister the cheese nut (nicknamed Weisse Maus -white mouse as a child - had white blond hair) saw me do the phyllo triangles she grabbed some Brie from fridge, dolloped with leftover cranberry and folded it up to bake. Tasty snack. Heathen Heidi has used tuna salad as a filling. Just generic water pack. A few peas for a pop or craisins for sweet texture contrast are usually in my mix.

Yes that is how I was taught.