heidih

We have the good fortune to have excellent cookbook and food writers like Ottolenghi and Tamimi showing us what it truly is. If the goofers want to call every bean dip hummus - whatever. Not exactly a truth in advertising issue.

Yes I would have been inclined to do as written although the tenderloins I get are quite tender.with just a quick marinade. We briefly broil them for 15 minutes or so. A darker part of the pig - so flavorful already. Loin - the white stuff different.

I was going to give it a pass this year but my UPS, IT guys, and gardener have been super sweet. I am not supposed to give the trash collectors things (government employees) but.... So I may cave, order supplies and bake next week. I can keep the plates in freezer till able to give out. They seem to appreciate my standards which I have mentioned before - and in troubled times maybe those are the best comfort. So baklava, Linzer bars, pumpkin bread, and spiced chocolate chip. Can't sleep anyway so baking in the morning dark is ok by me.

Interesting and lovely images. I swear I got Red Rose here in US long ago, before the Lipton warehouse dust took over

You have to wonder what that 9ttle girl blossomed into. Cool.

Does seem odd. I recalled the "coddled" egg in Julia Child's. And the link uses the whole. Interested to see what other do/experience https://www.epicurious.com/recipes/food/views/julias-caesar-salad-105469

My typing is impaired - I meant small ones which would also be less intense but I get what you are saying. Really enjoying your adventures into the book.

Wow - now I am even more ticked off that my book is MIA. Perhaps te cut on the sage is affected by the age of the leave. Growing my own the mll ones would have worked but at some point they trend "chewy".

Ha! Maybe this is the year to build the gingerbread house of the future in a positive way ;). I love them, As a teen I made one for the Pediatric ward. Back in the day when home made treats were allowed. It was for Cgristma deco not really for eatig though all edible. Reinvent the world via gingerbread. 2 priors

Not this year but the cupcake Menorah - kinda cute https://www.chabadsb.org/templates/photogallery_cdo/aid/3551559/jewish/Chanuka-at-Del-Amo-Cupcake-Menorah.htm#photoid=9956146

Huge fan of Peruvian rotisserie chicken. Can not locate our rotisserie. Plenty places nearby After that it is thighs baked with whatever sauce speaks to me - done off side of coals on the Weber. Crispy skin a must

Walked into Ralphs (Kroger) this morning greeted by the seasonal candy aisle and found my yearly favorite. The Russell Stover $ bar. I am not a candy person but this has such a melt on your tongue nostalgic feel. Miles and miles removed from waxy Hershey.

Went to Ralphs (Kroger) this morning. Empty. Favorite clerk even opened a checkstand for me. Everyone extremely polite and distanced. Some things were "empty". Happy and surprised the frozen vegetables were all marked down as well as the salad kits. Perhaps they over stocked for Thanksgiving and need to clear. I am set.

I ventured to Kroger today and asked the sweet fisherman clerk to send me photos of their last catch. Looks like mostly carp/catfish. They were a tad "over the limit" so he wouldn't tell me where caught. Any brine/smoke salt treatments you like in case he gifts me next time?

I am enjoying the education regarding the deer meat. Your explanation of the texture was excellent - gave me the picture. Do you buy the currant jelly or make it? I used to use it frequently but my local stores stopped carrying it. Know I can order but having a recommendation helps.

We were always taught to cut basil flowers. They fry up nicely as a snack. So many fun basils. I used to sell an African Blue that is sterile, smells great, and lasts forever.m Plus the Annie's catalog will make you crazy. https://www.anniesannuals.com/plants/view/?id=5099

I think we need more detail on your mango relish.

Thanks for the sherry reminder. I think I managed to lose it from my cooking in the 80's. Time to re visit,

Allure and mystery as in fashion

Your nut prices sound decent. I think what we may have done was mesh Linzer with Ischler . The sandwich cookie with similar dough base and always used the mold from the Schaumrollen to make the hole for the red jam to peek through. I have no relative base to bounce this off of. BUT my mail guys re being super nice so I think they are hoping for sweets despite Pandemic.

A grape must reduction. Very nice. https://forums.egullet.org/topic/102533-saba-cooked-grape-must/

I like that combo but add Dijon mustard as I think it is great with cruciferous vegetables. I do not peel the apple (tart like Granny) and toss in some dried cranberries as well. We like well toasted nuts sprinkled over. Unless the celery is stellar it does not get to play along.

Yes! I adore hazels. We usually do/did with walnuts as the cheapest available shelled nut. The American company Smuckers used to make a red currant jelly and that was our go to. Now I add lemon juice and zest to sour cherry or raspberry. You may have seen people wax poetic about the market chain Trader Joes here - affordable quality hazelnuts. Though I do like to keep some unshelled in a bowl because they are so beautiful.

Every time I see a post about a rye bread I think of @Pille 100% rye. Has anyone ever made it. I may get bold. https://forums.egullet.org/topic/107602-eg-foodblog-pille/?do=findComment&comment=1470529 Have not done a starter in forever.

ok I thought I missed some obscure culinary reference