heidih

If you google dehydrated vegetable flakes there are many. The McCormick might be a cheap test drive. https://www.instacart.com/landing?product_id=21394868&

Pork shank is like the hock? The flavoring sounds great. How does the skin/crackling get addressed? I have no clue yet as this county is such a mess. I may indulge and order crab claws and spiny lobster online. @robirdstx started a hankering for dirty rice and maybe duck livers in a hot sweet sauce. If the gang was headed here those would not be contenders. And a big bowl of black kale salad. People are shy about receiving food gifts now and also bemoaning quarantine weight gain so I may skip my baking. Social aspect will be virtual like Thanksgiving. Hilarious how some folks feel the need to tidy up the background possible mess. Who cares?! If the portly mouse in the garage has not been caught he or she might get a treat or two (outside).

I like it as well. The Korean markets particularly will have an entire devoted aisle I usually get the weekend sale offer. Pre pandemic that would have a sampling table. Now I need/want some. The silica packet inside is likely heavier than the nori so 2.2oz is probably a good deal?

I never go colossal - showy but pricey. I used to have fish guys order 2lb. bags - frozen. All I have ever seen are already cooked so like King crab legs, or Snow crab legs they can be eaten cold. I prefer barely heated to get to room temp, and a flavorful mayo to dip. The mayo probably masks the gentle sweetness but I like it. The sellers mentioned in this topic are well regarded. https://forums.egullet.org/topic/160640-buying-online-fishfrozen-fish-shellfish/

How do you do your dirty rice? Have not had it in a while except when a friend used Zatarains. Ground beef did not do it for me, I remember gizzards, liver?? with more South LA versions?

Uncle Ben's done pilaf stye was my childhood other than totally non rice conversant grandmother who baked Mahatma brand and we fought over the browned bits at bottom of pan - now thrown around as soccarat. Big rice world - have fun

Quite a nice "get" in Kansas! Looks great.

As they taught us in chemistry lab - set the cup (measuring receptacle) up high so it is at eye level. For liquid look at the meniscus; for dry this gives you a good read. I do it with my Pyrex measuring cups all the time. Window ledge usually.

Oh shall we venture into "microgreens" - love or hate - Maybe that trend is waning depending on your locale. Radish sprouts I do love. 10 day germination - like magic.

Should you crack the recipe code would love to hear. Browned butter maybe?

@Franci - where did the crab wander from!?!

I think you hit the nail on the head

Other liquids - yes. My party favorite was long grain white of pantry choice, a good dose of partially cooked split green peas, coconut milk, saffron and a pinch of a fragrant curry powder. Sometimes I'd lay a few think fish fillets on top late in cycle. A comforting one-pot meal w/ a tart salad.

The last time I bought brown rice was from the bulk bin at Whole Foods. A short grain as I recall. Their bins get lots of turnover. Allowed me to get a small amount to see if I liked it. Did in the Zo and was surprised at the scent and taste - nutty and sweet. They had other rice varieties. A pre-Pandemic way to try them out without committing to bulk. Took me back to the days when every supermarket had open bins of rice and of pinto beans - every kids favorite play spot behind mom's back.

Being a California girl my current everyday is the hybrid Calrose. Yes we grow rice here though Calrose is grown in many places. http://rice.ucanr.edu/About_California_Rice/#:~:text=Rice production is concentrated in,20% above the U.S. average. Current bag is Botan distributed by JFC ETA: the bag states it has microscopic holes for breathing

Don;t know that I have ever seen citrus peels like orange or lemon candied for fruitcake season. Citron however is classic. I scored some lovely stuff years ago at a specialty vendor. Did you mean citron? The one I got had great flavor but not the artificial color. Is it the appearance you are more interested in?

@btbyrd Kinda swooning over the boxes here!

Miss the carcass for stock the most. I always volunteered if at another person's house - to remove the useable meat for them, and "unburden" them of the carcass. Always got a vigorous yes! As to dumplings - I am not in the ethereal camp. I do like to keep matzo ball mix on hand and lean towards a firmer ball. Great in that turkey broth.

A super simple, comforting soup is: canned pumpkin, thinned with coconut milk (adds fat & calories), and spicing she may favor, or plain. Salt as needed. You can make it as thin as is comfortable. Easily reheated in microwave. For times she is up for texture - cook thin noodles to slurpable stage. Add as desired when re-heating. Soup and noodles (stored separately) easily keep in fridge for 5 days. Tofu in small pieces or blended in adds protein. Smooth peanut butter is nice too as a protein boost and different flavor.

Agree on the packaged "baby" - curse of the 80's .However freshly harvested from garden or from farmers market there is an innocent sweetness. Tiny zucchini are delightful. Spinach though - no baby please. I want that mineral taste. I have been known to "educate" people in line at market. I see the bag of baby spinach, ask what it is destined for, and strongly suggest even the frozen mature if you want to actually taste spinach.

When in EM mode we kept them in freezer and just took out the next morning's supply night before - in a plastic bag. My stepmother averted her eyes when I did a hot pepper jelly hack. TJ Seville orange marmalade with a sprinkle of cayenne or red pepper flakes. Egg soft boiled and smooshed on each half. My comfort breakfast.

Same large "new crop" sack when I was cooking for more folks. Stacked high at front of markets. We did not have 4-legged poachers so I just kept the sack in the walk-in pantry. with a bowl sitting on top to.o sort of close it since that sack material unravels.

That is cool. Thoughtful girlfriend. Today the Bayer association is poison but so many of these advert booklets are from huge companies that had the advertising budgets. No focus groups then I think. They had no idea how it would play out and influence our cuisine. The gender thing is simply typical of the era. I almost think it gave permission to housewives to be bolder in their cooking (not your momma's food)

Interesting. All I thought was pikliz = pickles. The time issue though? Perhaps better editing was called for. On that prior dish I realize you did it as directed and then noted the broccolini kinda left the building. I see youngish gai lan as a better fit. Thanks for all your input. Someone was gonna get for me for Christmas.

I enjoy duck very much. Curious about "skinless" -saved skin to crisp another time or? The pineapple looks like it has grill or char time and was fresh. This time of year do you know where the asparagus was coming from? It was in the grocery stores but I assumed Latin America.