heidih

Like a pickle - really goood - bleeds a bit

I see Anotts and I think those what we US people call cookies. You want chicken - an old time beloved US favorite = "Chicken in a biskit" I would eat a box right now! https://en.wikipedia.org/wiki/In_a_Biskit

All looks tasty. I have to say whenever I see this topic title ... this is all I can think

You did lose me there - but we cook and eat to our own tastes. Judgement just highlights our own ridiculousness

Beautiful stone crab claws! I think I can convince myself they are an appropriate treat to order in troubled times Yours are probably fresh and just off the boat; mine will have to be frozen. One adjusts.

Yews! I loved taking that one out around the Holidays for inspiration. It has disappeared...

Happens to me with Instacart. They show price per pound and average cost per one. If you click "X" number you generally get that many but every once in a while you get that many pounds. Must be a shopper learning glitch.

Ha and those silly peppers are from the Americas like tomatoes... Many Westerners do so not "get" that those whole dried/fried red chiles are not be munched. They are gorgeous though

That makes sense. I may play again. What do the kids call it ? nooch?

Curious what the nutritional yeast added to a meat dish. An ingredient I have not used in a while.

Better than worrying it

Look at you lookin at the silver lining

Dehydrated reduces volume and they can be a nice snack. Season creatively works into the mix.

OUCH. Sadly this is not a Pandemic unique issue. These are subcontractors. Big Box could care less. Breathe as best you can and know perfection is a pipe dream. Do feel your pain My best cabinet maker screwed me over on the kitchen here. I mean people I entrusted at UCLA med center even on design ideas. All good, great, lauded. My cabinets (paint job) look like shit. They vanished into thin air. I told my people not to use them again but think they "retired". Life... But mostly good

Oh I think the walnuts add interest (and challenge). I like the coconut different note. Was the pumpkin just canned puree or did you roast and smoosh? I bought those over priced fruit roll ups for the kids for years - what was I thinking?!

I am genetically unable to deal with milder green peppers though I know Rotel is beloved by many. My observation of the kitchens in old school Mexican restaurants here (pre the Alta California reclaim of tradition) is the jar of Caldo de tomate to cook the rice with maybe a teensy hint of cumino. https://www.mexgrocer.com/2685.html

I was focusing on brand as they vary like fine balsamico. But then I will buy either of the pom or date molasses at Persian market - cheaper risk I grant (I use Persian cuz that is how the population around me self identifies. Pre revolution students from the 80's I guess)

Beautiful scenery. Your amount of food continues to amuse me. I am so so used to empty larder. "Finding" something in the freezer or pantry or fridge - not in my playbook. Hey any adventure in these times I am SO right brain that I stand in awe of your mechanical abilities!

We like it (hot smoked) served with a Vietnamese style herb/lettuce plate. So rolled up with greenery of choice and a dollop of horseradish mayo or sour cream, Horseradish is essential. Thin slivers of cucumber (preferably a Persian style) add a nice note. Sit around, munch, listen to music and laugh at our younger selves..

Great tamal place with tradition respect. What "Mexicanized" your rice?

Imagine it is like horse meat. A cultural refusal to acknowledge where your flesh food comes from - as @liuzhou has noted. Hey some folks recoil at the fish head included on their plate. Same people that continue to eat cheap chicken despite the pollution issues (stopping rant now)

I really miss my saba (no vines anymore). What source do you use? Our topic https://forums.egullet.org/topic/102533-saba-cooked-grape-must/

Good advice about the pre-blanch - yields a more even end result.

Broccoli was the featured fresh green vegetable at the market,- 98 cents per pound.. Temp finally dropped to high 50's so the super simple Gordon Ramsay touted soup came to mind. It is 6am, the roosters have not crowed 3 times, but I am off to simmer it. I like to stir in a touch of cottage cheese at service. It melts! https://www.epicurious.com/recipes/member/views/gordon-ramsays-broccoli-soup-50090789

Not my scallops but I can share that even the frozen big ones from Trader Joes can be delightfully done with that burnished gold look. As with so many things done- don't mess with them, stop poking at them. They will tell you when ready to flip not sticking. I usually just do one side "golden" to foreclose rubberyness.