heidih

@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.

First thing i had my kid make while he was in a "gain independence and confidence" phase. Bunny salad from Betty Crocker Boy's and Girl's Cookbook but the pear halves were cut side down. Pretty adorable. https://www.bettycrocker.com/recipes/rabbit-out-of-the-hat-salad/6c66506a-8beb-4715-b903-15d23ecd3edd

Kinda like who thought up the grapefruit halved, broiled after a sprinkle of sugar, and finished with a maraschino cherry half! Saw that in same book as the Baked Alaska.

It des congeal. There is also the trend of using the brine to "brine" chicken.

Our test run remained firm. The meringue is the "blanket". Also the way it was formed like a mountain peak, maybe ya had to be there.

I have been doing this all day. A linguist is an expert. People are oh so variable. I have cringed at more poor language today than in quite some time (oh and what does quite some time mean?). We use language to communicate and usually it works and thanks to language we can ask for clarification. Off my little tiny box- oops just fell.

This came up when I was looking for old cooking booklets and saw the image in the 50s Betty Crocker cookbook. . I babysat a "brainiac" girl - the kind who the PA system announces all Ivy acceptances. She chose this as our project. It was so fun and is perhaps a "forgotten" dessert or maybe more in the grouping like cherries jubilee, bananas Foster, souffles etc. Anyone played recently? Most people do not know what I am talking about when I mention it.

I think this was a "good answer" from an exerienced baker https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2273782

Well that is what we know here in US historically and the tablespoon measures (I hear screaming) are imprinted on the wax paper wrapper. I have forgotten now the term for fresh yeast cube stuff. I grew up using a scale but not at all common 1960s USA.

Same concept - can't find my pretty one with granite handle from Alaska. The one gift from ex I actually liked.

They did actually teach us about the Chinese rail workers in school; just not the not so pretty backstory. Those booths! - like the ones many early San Francisco places had. Thanks for the link.

I just never told when I switched to butter - they just thought my skills improved over time, But yes I come from making laminated pastries with "Fluffo" (colored yellow v. Crisco which looks like lard. http://moirashome.blogspot.com/2013/12/goodbye-crisco.html Oh and Mike Wallace on the video!!! Before fame...

What a good lad - he waits to be invited

You kid right on the tasty mold? No salami for you. A bit before my time - the WW2 era capsule to be squeezed into margarine to ma it appear like butter. http://www.americainwwii.com/articles/victorys-spread/

This is why you need your tribe of females working alongside. Traditionally the "turkey" I think was more gamey - free birds - is yours more "succulent"? Must smell great though. Kudos on your effort.

Marcus Samuelsson certainly has not been niche bound. I mean executive chef at Aquavit at 24? Guest chef at the first State Dinner by the Obamas. Major recognitions like his James Beard awards, and numerous cookbooks including 2006 Soul of a New Cuisine.

I saw this tall skinny older guy come out of the market and ALL he had in the cart were 2 containers of Cool Whip. I thought. with the Los angeles Covid #'s you risked your health for that?!?- maybe he was making that salad

So ticked off by people ignoring restrictions that I have snarfled almost half a bag of the meant for green bean casserole" fried onions. And I do not stress eat. They are really nice once a year. People!!! The onions not the people

You tease! The "hack"?? I have not bought basmati ina while. The local used to include sealed container of saffron - like make-up lip balm container. Nice quality of threads.

As an aside - if you have a mezzaluna - with my hand issues along with my distaste for doing dishes - magic with herbs and other things if good & sharp. No smoosh/tear/annihilate

Jealous of the br sprouts. All the ones I have seen lately look "aged" even the on the stalk ones. Sesame crunch - interesting.

The pumpkin does not overwhelm the pears? or they play nice? The blood sausage - nice contrast.