heidih

Yes I have seen basil w/ parley (I would do Italian)

Or hot pepper jelly. Duck livers make it special.

Dad the former butcher does it often. He portions before fully thawed and uses meat saw orsone of his serious knives. No vac sealer. Old school suck air out of bag with straw and double zip bag. Just not on a 90 degree day. And he still has that old school trichinosis fear that was instilled in apprentice school and exams.

Grows like ginger I think. Bury an untreated root and see what happens? Oh and toss in patience

@shain made a good point about pruning apple trees in another topic. Thought I would link here https://forums.egullet.org/topic/149304-eg-cook-off-67-apples/?do=findComment&comment=2269913 Local tree expert used to give a class every year (free) - he'd take us out to the orchard and do hands on demo. I learn better that way rather than book diagrams though some internet videos are helpful. The grapes were my personal nightmare though I processed tons of leaves for future stuffing. Nightmare because it seemed so brutal. Always afraid I had messed them up. They always proved me wrong and burst back happily. Same with roses.

Right! You have to get them at that tipping point before complete defrost - in my experience And them treat them with light hands. Teff is such an amazing grain. I love seeing all the attention to alternate grains in food media. They have always been there and deserve a time in the spotlight.

I have only halved a turkey twice. Once with a sharp cleaver borrowed from Taiwanese neighbor and done on outside chopping block (less mess), and one with really good poultry shears cutting either side of backbone. On the cleaver - ya gotta go for it with a firm bold strike otherwise the horror movie torn meat starts. Both were successful. You can do this!

Icky invasive bug. At least it did not invade your Mai Tai - "If you see a Spotted Lanternfly, it's imperative to immediately report it online or via phone by calling 1-888-4BADFLY. Especially if you are not inside the quarantine zone" https://www.agriculture.pa.gov/Plants_Land_Water/PlantIndustry/Entomology/spotted_lanternfly/SpottedLanternflyAlert/Pages/default.aspx

Hhmm interesting on the butter. Had you seen it done or your creation?

Beautiful assortment of dishes. Yes I find injera like corn and flour tortillas just from freezer seem to be glued together - you think the edge will separate but the middle is like concrete so they break I usually set the packet on counter and then gently run a rounded blade knife towards center to separate. If not using all then back in the freezer. I detect little quality loss.

Yes polluted water affects many species. Frogs absorb through their skin so they can be affected without ingesting crud. My poor local lake with its refinery run-off had some pretty bizarre frogs as I walked the dog -Stephen Kingish.... All good now thanks to efforts like my buddy Martin in the article. All the non native frogs were removed. We have no local natives other than the tiny tree guys. I imagine many or most frog legs we get are farmed, and that @Shelby has a clean source. http://www.laobserved.com/intell/2014/03/a_peek_behind_the_machado_lake.php. I would not eat them daily but occasionally I am ok with farmed.

Oh yes no "dumping" allowed". I pre slurry it with a touch of water and then proceed. No lumps but friend had your issues. I no longer have to zoom over to her house before husband makes sharp comments.

And your slurry secret? I don;t do it much anymore and at one point went the arrowroot direction.

@Katie Meadow This one? I like the pared down nature of it. Will try. https://cooking.nytimes.com/recipes/12213-eggplant-with-pasta

@Anna N Oh those mushrooms look wonderful. Are those also potatoes in there or just a mushroom illusion. Sauce? And the crackling looking little bits? Mushrooms on my list now.

I think @Shelby not only cooks them but is the huntress as well. I recall seeing them fried as she is a superb fry cook. Hope she jumps in. I've only had them sauteed in a buttery wine sauce at a restaurant though once I get to the big Chinese market I may try myself. They always have them in the freezer case and they look plump.

Thanks @KennethT. I was curious bout Liuzhou's as he seems to have it alongside like rice. I am not a big sauce person.

@liuzhou I keep seeing your orzo and think I need to re-visit the pasta. I used to use it alot but now can't recall if i boiled it in salted water, or used an absorption method, or even first sauteed like a pilaf before adding liquid. How do you prep your orzo?

I would not go permanent with concrete. Aren't you in Florida? Seems like it would overheat and drainage? On the wood - see if manufacturer has a Safety Data Sheet or if available online.

Oh please not the dreaded turkey breast roll! I read a take on roast chicken being done as Pandemic comfort food at the newish Winner in Brooklyn, NYC: a plump quality hen salted, smoked lightly, then spatchcocked and roasted. The drippings basting small potatoes. Kind of a traditional yet festive sounding prep of good portions for 3. .

My childhood friend's dad was a native Texan (all way thru to Texas A & M) - he salted melons and pretty sure I saw salt on his apple slices.

@AAQuesada Thank you! I have not worked with rye since I was a teen baker. Time again I think. I see the rye v. wheat flour weights are the same so imagine a nicely pronounced flavor.

Black rice often referred to as "forbidden" https://www.feastingathome.com/forbidden-black-rice-recipes/

ooh rye sounds good too.

@Dejah I had some of those Weight Watchers cookbooks years ago. They were even ahead of their time for the U.S. in playing with other country cuisines. They were surprisingly well written and had tasty recipes. Far from the original bizarre WW recipe cards which I think are classic giggles now. http://www.candyboots.com/wwcards.html