heidih

And there is the divide of brown versus plain. I like to use browned/roasted parts (not the feet).

In my experience the small pearls warm with cow's milk is US thing - nursery comfort like perhaps rice pudding which I detest. What is that word that someone used on me the other day? - curmudgeon?

Ha! I used to have a poultry guy and he would sell me the tips of wings super cheap. Today in mainstream markets those are removed. The whole buffalo wing trend that favors the "drumettes" with the next bit as background. I realize this does not apply to other cultures.

Never tried the silkie thing. My go to is the bag of feet in the freezer. I don't know about flavor but the lip smack is certainly boosted.

I think you answered your own question there! Pics anticipated.

Wow - a lot of research for preservation of these great salmon https://www.latimes.com/california/story/2020-12-03/coho-salmon-tire-chemical?

Thanks @mgaretz on the TJ latkes in air fryer - passed on to step-brother As much as I detest 'best of" articles and since we have been hating on Serious Eats a bit - I will link their list. https://www.seriouseats.com/roundups/hanukkah-savory-recipes

I get your point but with the aforementioned "steak" and your balls or vegan dogs I think it is a shape moniker more than simulation term. I draw my line at the carrot/hot dog

So various latke forms have been floating round. Has the air fryer entered the arena for the fry phobic?

Every culture is adapting to the Pandemic. It is upon us. Thoughts, how you will cook and celebrate?

Also for many parts of the world the chicken was not everyday meat. It was the Sunday special meal maybe. The girls had a job - eggs. The boys were culled early - who needs more than one rooster. Why sexing of chicks is a thing.

A terrine in a pastry case? What mix of fishes? Where is that guy @Baron d'Apcher

Always the contrarian and I live in citrus groves - - slice them the other way - no butts Other ideas presented make sense as well. I also stash in freezer and toss in braises (the butts) @Smithy I think also grew up i citrus groves so she knows from what.

OK I am energized to play. The coconut milk renditions call to me with fruit. My family experience is with the Minute stuff or even the pudding cups from Jello? Why did this disappear? Pandemic comfort/nostalgia?

Ok so off to revive tapioca pudding https://forums.egullet.org/topic/64815-tapioca/

You are nutter in a good way. The component mix entices. Sounds like the cuisine notes he is hitting are complex but not "in your face" heat example. Looking forward to your further ventures.

I am old but some of their narrative especially stories about home cooking, memories - I like, Then again I am not a recipe person so of no value to people who are. Options - the internet does give us that

Odd to me. So broad. What is chicken soup? is it the base broth, the meat, a whole meal? To me it is lIke sayIng what is anything that you connect to via the broth you find of home. Soup in general yes I get but chicken specifically - I do not get.

I think this may be the stuff that is closer to shredded wax. The "real deal" you mention is wonderful and special.

You have to separate voice from message. Opinions vary.

The tea products sold for Thai iced tea might be an option as well. If you scroll down they also sell "accessories". https://www.amazon.com/Number-One-Brand-Thai

That is a LOT of kelp. If you like seaweed in general this topic ay interest you. I was always fascinated by the pickled kelp from Alaska in the Time Life Foods of the World. Unfortunately my local forests have been stressed but are doing better. https://www.kcet.org/shows/socal-connected/restoring-southern-californias-kelp-forests https://forums.egullet.org/topic/18733-seaweed/

Well if that is "stinky" to him the poor boy may be SOL. Treat it like shredded parm (or even "green can"). Tad stronger but barely - at least the stuff I ended up with on occasion from the grocery store pre packaged cheese area. Works in salads like Caesar or kale. Like this https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad

I only use extra virgin in general though Kirkland and I do not party (I am an odd woman). I save my favorite Cretan for times when I will really appreciate its special notes.

All my life I have heard the phrase "assume makes an ass out of you and me" and yet I continue. I was wrong! 9 days ago I had not seen this. Sorry!