heidih

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.

Ha - first mistake is keeping them from "killing each other" - toss them out the back door and they will eventually pound on it - tired, hungry, thirsty and ready to get back to study I like Melissa Clark in general and her "In the Kitchen with a Good Appetite" specifically. She aims for flavor done without pretense. From 2010.

I find "his" books more inspirational than formulaic. That said, my ingredient access is stellar.

I think the TCM element is what starts the "hate" - rhino horns etc but that exotic trade has nothing really to do with everyday Chinese food does it? I legally traded in exotics (not for food) - but do not anymore. Though repopulating Bali Mynahs was a high point.https://en.wikipedia.org/wiki/Bali_myna We have the wonderful luxury on this site of people who hunt like @Shelby- responsibly. Many here follow Hank Shaw That is different responsible food. Cool if we can https://honest-food.net/ Dispelling goofy myths is also responsible. Thanks @liuzhou

Pinch- lovely delicate tea. I do it with citrus blossoms when I have an overload. Congrats

I assumed @liuzhou was addressing dried spices in his last post

Ah! lychee in ice water and popped free from skins - perfect outside on a hot day with friends

That red is stunning. I am not a custardy fruit person - why my neighbor loved me as I let him have all the white figs he wanted. One place I lived had a cherimoya (related I think) It was big! Owner did not enjoy the fruit so all the Asian and Latin old ladies schlepped over with their bags and filled up (in front yard). I can still smell that sweetness during peak season as the kids rode their bikes and skateboards over them on sidewalk. Took dog across road to avoid stickiness. Now I miss it...and the neighbors

Due to my oven fire https://forums.egullet.org/topic/146534-i-will-never-again-part-4/?do=findComment&comment=2272729 I did not want to make things worse by roasting so I test drove one leg in the crock pot. Sat it on a bed of thick onion slices and carrot coins (thick enough to finish reasonably same time). Added a bit of water and my usual suspects of mustard, soy black & hot pepper, hit of poultry seasoning. It created its own gravy and was enjoyed for 2 days over noodles. The young legs have a thin skin. I did not sear - just into crock. I think it added collagen. Will repeat for Thanksgiving though I did get the oven 80% clean. I am good at multi-tasking but not when fire is involved! On Frenched green beans - I'd spring for an inexpensive tool. The frozen ones used to be always available but maybe now only stocked for the "green bean turkey day casserole". Before the easy access to shirataki noodles and the spiralizer craze they were my easy go to for lower calorie and veg heavy things like half noodles, half beans tossed with pesto or a light Alfredo. I sometimes like it better, depending on my mood, than all pasta.

Interesting additions to sweet potato which can be one note. I do enjoy them with Korean gochujang. Do you generally toast your sesame seeds before sprinkling on? I see toasted ones for sale but one experience of rank ones put me off. Also I like the look of the black ones. Is it in my mind or is there a discernible taste difference to you?

Thanks for the spice images and explanations. The 5 Spice Powder reminds me of how for years here in the US a sprinkle of generic "curry powder" made a dish allegedly South Asian.

Yes that was interesting with the pasta soak ideas. Thanks for giving it a go and reporting back.

Kinda have to for ADA - have fun - and I say that with sincerity

We do not know but those dang tasty mushrooms - what a legacy. Life is not a straight path.

Oh I -played the "where the heck is the lid?!?" game today. We adapt. Those are his beloved mushrooms? I found my old recipe card for marinated mushrooms - Madeira was my oft used secret ingredient back in the 80's. Need to revisit. Back when "pickle plate" was not a term.

I could care less - it is my stepmother who freaks...

@KennethT nice. I prefer chivo (goat) but duck hits that profile. Ya gotta - really you do - sip the broth alongside. The essence that ties it all together. Some inspiration perhaps https://www.latimes.com/food/la-fo-where-to-eat-birria-in-la-tacos-20190515-story.html Editing to add J Gold's birria tribute https://www.laweekly.com/birria-forever-and-ever-and-ever/

That spinach looks like the nice hearty type that to me is a referred flavor and texture. Have fun! - I am jealous.

@jaw Yes pretty plumbing. "Somebody" would not wait for my Union guys and let his guy put in the Insta-Hot which I did not want anyway. Looked like a rattlesnake winter den under there. @KennethT We did them frequently in hospital and lab settings. Poor architects would get a visible twitch on walk-throughs as some cabinetmakers were more artistic than others. Does wreck the clean line of the kickboard. Have you test driven the pedals like at your Dr. office? I would.

Poor pup. Such a distressing sound. Thought so on Cal but you are on other coast so didn't want to assume. Sis got her MBA there. Any excuse to visit her and sample the great food and enjoy the vistas. I say 'SC meaning University of Southern Cal and right coasters think South Carolina...

That is where I stick them on a piece of foil after light oil coat and tuck under broiler. Caution - do not walk away or turn your back - but ti does get you the mentioned flavor boost.

The shrimp did not get lost? just curious. Porcini nice but not subtle.