heidih

despite being a lawyer I do not enjoy argument. Benne is an heirloom. https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/sesame.html#:~:text=African slaves were the first,heirloom tomato versus modern tomatoes. That said - comparable to an extent and substitution can be made.

My favorite basic prep is roasteed, skinned (rubbed off) salt, best olive oil (I like grassy), and a touch of favorite balsamic. Give a few minutes rest. No "blood" involved.

That is really interesting on the pickling dissolving the bones. The great thing about using what is locally available - ingenuity abounds,

This may appear non-responsive but I'll go with the looser D'Artagnan definition of pate v. terrine https://www.dartagnan.com/pate-vs-terrine.html My favorite one Christmas was basically Julia's Pate de Campagne which is a rough more chunky one and baked in this terra cotta duck. Back when the terra cotta baking vessels were "a thing". Everyone loved both the vessel and the treat inside. Adding pistachios and some duck confit might be nice. Ms Duck has been garden decor for years so she is sporting outdoor maquiage. https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/10/how-to-make-perfect-country-pate-recipe

Oh @Kim Shook what have you been reading/viewing that has you "all wood fired up" We have a raised "pit" but the only cut & split wood on site is eucalyptus. Bit smelly. Have you considered the Weber and wood chips? - fire off to side. Bird positioned vertically and turned once or twice? Not as romantic or primal but in suburbia....

Cuz people can't deal with hard white fat? Seriously in my bacon fat spinach salad experience you cook the bacon hard to crumble stage and then assemble with the liquid fat. Bacon fat, as evidenced by the coffee can on the counter many report, stays solid.

I do bake my own no-knead and in the past have done kneaded ones. I love what @David Lebovitz said today about why he prefers to walk to the bakery (of course he is in Paris). He quotes Apollonia Poilane “Bread likes being baked together.” So who am I to break up a baguette party? Is that the secret to the beautiful multiple loaves from @Ann_T ? Put a smile on my face.

Well then we can hopefully see more of your fishing catches in various topics

Linguistically yes, but taste wise benne wafers sold in the South have a stronger nuttier flavor in my limited experience, Anson Mills that @Chris Hennes sourced from says https://ansonmills.com/products/54

Well the different elements have different meanings so if you can do the peas I think it covers and the pig for forward positive movement. The wiki explanation tracks what I was always told. from wiki: The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion. Cornbread, which represents gold, also often accompanies this meal.

We are all different. Some of us crave them. A favorite memory of mine is a young man at the farmers market just before New Years, having been sent by his mom and aunties to get the 3 greens she needed - collards, mustard, and turnip. He was getting confused so the shoppers and vendors took him in hand. We are talking luck for the New Year 2021 - we will need it

Yes! There is a great interview with Chris Smith here. Passionate guy. I am a fan of collards. https://awaytogarden.com/tuning-in-to-heirloom-collards-with-chris-smith/

Thanks - I am not a recipe person and can usually take it from the outline. Potato starch has been mentioned in various contexts here recently. I need to branch out and get some to play with.

All looks great. Can you give a rough outline of how you do the haddock balls?

Did you check out @gfron1 video - link in this post? He tests various fruitcakes and it presents some interesting combos incl with orange. https://forums.egullet.org/topic/11367-the-fruitcake-topic/?do=findComment&comment=2277081

I just bought split peas last week. My dead easy vegetarian version is peas, water, and a chub of soyrizo in the crockpot. The soyrizo has a lot of flavor. if I have chicken or other stock in freezer I'll use that as part of the liquid. I find the peas sweet enough so I don't add carrots. One of those, to me, greater than the sum of its parts dishes. I am not a ham hock fan but sure others here have some delicious recipes with the beloved smoked pork part.

On the pronunciation front blended with correct word use - more than once I have heard the "expert"cheese person say "Fleur du Marquis" rather than the correct "Fleur du Maquis". Hhmmm - royalty versus the fragrant scrub the ewes eat in Corsica.

After the knives as @weinoo mentioned - I my find myself using a small and a large mortar and pestle often. I dislike countertop clutter but one is marble and the other the dark green granite so they have a place. As Mitch also mentioned, not knowing how you cook or what your aspirations are makes this conversation less than useful.

First that came to mind was a green peppercorn sauce like this https://www.thefrenchcookingacademy.com/duck-breast-green-peppercorn-sauce/

As some enjoy cheddar cheese with apple pie, I think some of Sister Noella's respected cheese from the Abbey of Regina Laudis might pair nicely. Seriously - anyone enjoy cheese w/ fruitcake?

What is your preferred goose prep? I love it. One year I insisted on doing it for the Christmas Day main meal. Recipe called for pricking skin aggressively to start fat rendering and then flaming Slivovitz over it, then roast. My notes say 1980!. Confirming my status as the odd one. It was enjoyed. Bonus: I used Maraska brand with the cool bottle which I collected.

For years we had a hole in one of the 2 x 4 kitchen light panels where my dad popped that plastic cork and it shot.

In terms of super simple biscuits recommended by @Lisa Shock there is quite a following

@Kim Shook we like potatoes too but prefer baby ones boiled with skin left on.

I thought maybe there was a term co fusion. The answer he gave indicates when I mentioned Costco multi-pack indicates tenderloin.