heidih

Oh! Not! Blasphemy.

How lovely. My friend are in Baja and the images are - well you know. So you were in Nayarit seafood nirvana spot. Details welcome.

I like that save. I think they make a cornbread one. My other thing with that box used to be nuke diced potatoes and then add as you "cook" stuffing. The stuff is salty so the potatoes balance things out

A sweet Thanksgiving treat - the late Anthony Bourdain making Sunday Gravy - New Jersey style - with Anderson Cooper https://www.cnn.com/videos/us/2020/11/25/cooper-reflects-on-cooking-with-anthony-bourdain-acfc-full-episode-vpx.cnn/video/playlists/acfc-full-episodes/

I really love his enthusiasm in all the places he visits. Interesting background story.

I am no cookie queen but to me refrigerated is easier to handle. Like modeling clay versus Play-Do. Think cleaning the garlic press after the kids do an art project with PD Squishy.

Interesting.n My closest is super meticulous about contamination. Those color coded knives hanging above work space. Are they fresh ones, or defrosted?

Isn't the 3rd word in the phrase "deliciousness"? It amuses me that over the years the stereotypical overly wordy legal profession has worked hard to pare away unnecessary words, and other areas have piled on verbiage.

Aaww! I fought for the woven round basket thing the dried fruits came on and the wooden Sacher Torte box relatives sent. Cake = "so - so" - box = myriad of possibilities

Yes this is locally caught. I had a diver friend but his back gave out. Poaching is a big issue. Usually between $35 to $40 per pound but worth it. Edit - I meant that it is live

Ha! @rarerollingobject did the spine color thing and swore she could find any of her numerous cookbooks right away.

Me too if alone. Spiny lobster season is open. My favorite food, but not braving fish market. I ate dinner way too late so now I can't face food. It was just a light fish soup but.... All ingredients are laid out though. Both @gulfporter turkey mole and @KennethT duck birria appeal. Ha you guys are restoring my appetite! Of course after the Indigenous people webinar at noon I'll probably lose it again.

Round here moms & kids feed the bread to them and unfortunate unhoused population culls them. Fireside in back of park. Strange world.

Oh yes - I posted somewhere here about the "harvested" term. I think it was lamb. The mental image as you note is odd. I am an Elizabeth Kubler Ross person re death in humans - use the real word - dead - killed, slaughtered, hunted but not "harvested". I eat meat - just not gonna pretend it did not involve killing - "humanely" or not.

Love socca (well anything with chickpeas or besan) and the topping is comfort food sounding. Thanks for the idea!

There is a movie line where the marketer says "so that just means it is more expensive"

I vote against color. You know with neural memory where they are as you state. Plus perhaps too busy w/ color

And perhaps addresses some of the current interest in expanding our grain horizons. We owe the South so much for rice growing culture and alot of that was slave based grain and know how. Bringing them together is interesting. Teff is also of huge interest as an alternate for wheat sensitive people. Ya know the new but really old sustainable foods like chickpeas, sorghum etc https://www.seriouseats.com/2016/05/carolina-gold-heirloom-rice-anson-mills.html The agricultural world will not maintain on corn and soy.

Oh you have not seen me + sturdy sheet pan + blazing cheese pizza trip over dog >>> a missed pan landing inside forearms. Months. of pain. The head shaking in the ER was not comforting but we did manage to laugh a bit. They pretended to go order pizza.

1960s California - bacon wrapped dates at every party. Not nut stuffed - probably cream cheese - the "pre brie" soft cheese. Our road trip place was Hadley. https://www.hadleyfruitorchards.com/catalog/dates My favorite was making date bars. We used a mix but this is almost exact. Oatmeal makes it in terms of texture. You must! https://www.bettycrocker.com/recipes/date-bars/4b716ead-523c-42eb-b589-e48dc5240c3d

Give me more cuz it tastes SO good

@kayb I like persimmon with gingersnap idea, I think persimmons naturally have an almost autumn spice flavor.

The shakes I can leave but tasting different dates that are moist and have so many nuances is something I miss from my former farmers market (V19 aside). I am still a date molasses/siran virgin though I've had it in dishes by others. You?

Sister got USA style Thanksgiving meal via her Chicago friend who refused to reveal what she paid for a turkey in Sydney - they are not loss leaders over there.

I have never uttered "moreish" but it conveys something specific to me. Just want to keep eating more of it - like when you keep taking thin slices of a cake thinking it is not really an additional serving. Foodie is borderline for me because in its early days seemed to have a bit of snob attached - much like "gourmet". People who know me know me and with strangers I will usually say "I am a food person" if initiating a conversation about their cuisine Probably makes sense only to me. I always think of the North African French teacher who would say he would take a pill rather than thinking about what to eat. I could not wrap my head around that concept.