heidih

I fold the ends in and roll up. Also I think this is generally referred to as perilla. Shiso is smaller.

Its is an interesting flavor, makes a perfect bite size wrapper. Our Korean markets have the bundles but the stuff for wrapping is sold on trays and larger. Like this old crummy image from my food blog. That classy paper plate is 8" dinner size.

We do not do the laver but do enjoy red leaf lettuce and shiso as wrapper. Must try the seaweed sometime. I trend more fresh towards Vietnamese food so the greens plate appeals to me. I realize your flavors were Korean. Did live in Koreatown for a while

This may not be the year for it as I think it requires a gathering - at least for me. But the Eataly suggested menu really appeals. https://www.eataly.com/us_en/magazine/culture/origin-feast-seven-fishes/ 2021?

Lettuce etc to wrap and rice alongside or just for the gusto as is?

Yes a comfort dish for me.

All the citrus are delayed. I normally bring gift bags of citrus to our "friendsgiving" for all. This season little green midgets. The tangelo is very old so who knows its "Ancestry dot com". It was sparse last year so maybe that is why it is the "leader" this season. By "slow and deep" I meant that our adobe soil is dry dry dry. Water will just pan off so I'd have to basically turn hose to a drip and let it go for a day or two. Probably a plan anyway otherwise should it ever rain the water won't saturate. These trees are on a flat part of the property. On the steep slope area I will just let Mother Nature do her thing. I do want the kumquat especially to produce at least a bit. I got the binoculars out and it has barely got green nublets but there is a Valencia type below it that is glowing brightly w/ orange so I'll get the gardener to brave that slope. With the dry the gophers have been manic so I do want to avoid twisted ankles - not worth it - "help me I've fallen and I can't get up" stuff

I finally see some citrus color. Picked a few tangelos. Still sour and super small but beautifully fragrant so peel will be in play. Will use juice in lieu of the lemons that are pathetic. If it does not rain in next week I will have to slow deep water. '

Nice to get positive feedback isn't it. Love the book which is somewhere here... What about those stained glass sugar cookies - I think they were in there?

Never seen a savory one. Impressive presentation and it sounds delicious.

Oh well I believe in Santa Claus and the Easter Bunny though I am usually the understudy. Mind = powerfully creative organ

Oh and a girl can dream right? I am not a sweets nut but I saw this on eater LA the other day. It is less than a minute walk from a friend's house. I told her she HAD to get over there and let me enjoy vicariously. 2311 S Alma St San Pedro, CA 90731 (213) 444-0077 There may be no finer holiday pick-me-up than a gingerbread cookie paired with a dark chocolate mint mocha latte topped with house-made torched vanilla marshmallows and crushed peppermint candy from San Pedro’s Colossus.

@Shelby All sounds good. Love the anniversary recreation. I have never had kolaches so pics will be needed. I miss entertaining, writing of lists. Heck I make lists just for me; centers me. Pretty bad here so we have all vowed - stay home! We will talk and share meal ideas and favorites. I have settled on cheesy Christmas movies for days, wild Argentinian red shrimp for Christmas eve with roasted sweet potato chunks + spicy mayo dip, and for the 25th turkey thighs, broccoli salad, and undetermined starch - maybe spiced coconut rice as the turkey will be saucy. Making Melissa Clark's version of olive oil granola for snacking and to have over baked buttery apple chunks and (avert your eyes) Cool Whip.

This may seem off track but with any cooking vessel with a tight lid, I have found that once the boiling starts thus steam rising, twisting the lid creates a tighter seal. Could be just anecdotal or have a physics aspect. There was a trend for a while to do vegetables that way - minimal water, very tight lid. And like @weinoo pop the lid turned immediately upside down to eliminate drip back. Steamers were trending too, but this allowed some butter or addition of choice. I think Elizabeth Schneider popularised the method when writing for the LA Times.

That is interesting that you simmer them in the "pickling" liquid or am I mis-reading? I started simmering my potatoes for potato salad in a vinegar w/ some mustard water and like the flavor penetration.

A Chinese take-away (steam table) near my office did the whole fried shrimp - nekkid. They did them in small quantities so they were spectacularly crunchy. Sometimes you had to wait for new batch. Miss them.

Agreed. We always just had the cheapo ones that are "pumped". Always rubbed salt inside and out. Never salty.

But I thought the point was to present a tasty roast pork with an enviable crackly skin - not a deconstructed though perhaps delicious assemblage.

They do say giving can be even more satisfying than receiving. Sharing your cooking skills and resultant dishes is pretty cool

A game as old as time. Dads agree to go along to shepherd kids around many blocks on Halloween, sipping from their "coffee mugs" - and then the bellowing frat boy behavior starts.

Fried tamale bowl - interesting. I have a huge soft spot for El Pollo Loco. In the early 80's when they started here - only rotisserie chickens turning in front window, tortillas, and a "'salsa bar" of excellent fresh sauces. I respected the simplicity and the quality. My office mates and I walked over for lunch several times a week.

Priya Krishna's book "Indianish" is down to earth. Check the look inside feature and see if it fits for you https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American

Classified as IUCN vulnerable. VU D1. (threatened ecosystem) No mention of edibility. Don't think Frieda's Produce will be carrying it. Some idiot poacher/smuggler will steal to sell to "mad for different" collectors. I think brussels sprout are safe as preferable

Is the skin all around? Just do not "over hover" - let it go au naturel - lifted up on a grate/grill so it does not sit in fat. We are "over 'splaining (cue Ricky)".

Oh yes! Always have some going in the fridge. I grew up with the supermarket ones in the jar. I do love a raw shredded beet salad with young-uns or roasted beet salad w/ feta and such but knowing I have my pickled ones gives a sense of comfort in Pandemic times