heidih

@blue_dolphin Really enjoying your Indianish dishes. Her dal seems more solid than I am used to. Sure you heard her talk with Ed Levine ( series I fear is gone) but i'll post the link for those who might be interested https://podcasts.apple.com/us/podcast/priya-krishna-on-special-sauce-how-indian-ish-came-to-be-1-2/id1054509922?i=1000440177600

Thanks - also appreciate your deciphering of my massive typo explosion

Oh and these apple turnovers were a treat - does anyone make their own? Scary they had to say "with real fruit"! https://www.pepperidgefarm.com/product/apple-turnovers/

I re-read the whole topic to try and make sure I was not duplicating. So my offerings are very simple but apple centric. I grew up with apple strudel - just phyllo, apples, cinnamon, sugar and a bit of butter (unfortunately margarine in my day). Not much dough, just sweet apple and cinnamon. We never did baked apples but we did (with our tree glut) slice, sugar, spice and bake - then serve with whipped cream - super simple and apple honoring. I admired the look of the ones cored, stuffed with red hot cinnamon candies and baked whole - but not fond of the taste or resulting texture. I also like a generous amount of a tart apple in a tuna or other fish salad. Leave the celery - I will take the apple - though both together can partner.

First I am super envious. Simple for me. Butter, salt, pepper, splash of white. Good crusty bread to sop/mop up the juices of chicken and shrooms.

Yes what I see down here for good stuff. On the tax though - we don't get taxed on take-out right? Just on eat-in?

The weather has cooled and Instacart managed to bring me a pound of garlic heads instead of the ONE I ordered. But they are firm and plump. Serious Eats (declining but limping) did a piece on it which surprised me with the direction to salt & pepper aggressively! https://www.seriouseats.com/recipes/2020/10/roasted-garlic.html You do that as you like when using in my playbook. Anyway it had been forever so I test drove a head in foil, top cut off, drizzled with olive oil, Toaster oven in garage but still perfumed my desk area and was so good on my toasted 1/2 whole wheat bread. Off to roast another head now.I do as @andiesenji does with the pre peeled in bid bags from Korean market - but no access during pandemic. Are garlic lovers roasting much?

Steamed corn products are ancient. Sounds like a branding/marketing gambit.

Maybe I lost the link to this year's topic, and for some of you in other climates the season may over. However I had to mention a revelation today I had 2 kinda biggies. For whatever reason I always think zuke and olive oil. My go to is sliced, liked with olive oil, grilled and strewn with garlic & mint. Butter was discovered in overabundance in the freezer (long story) - oh what lovely marriage. Today with pasta and tomorrow with eggs for breakfast. A few drops of decent balsamic bring it up.

Since "somebody" has not posted their comforting apple dish I will link it https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2268354

How do you ptrp the tfu fr air fryer, and how do you find the resulting texture? I have my various tried and true tofu preps but curious. There was one in this house - MIA. Considering getting a little one.

I took it more like some f the nonsense English wording on Asian products - like a selling point?

Sadly I have not tried them out as I only bake for holiday gifting but these buckwheat chocolate chippers have remained on my mind https://www.davidlebovitz.com/buckwheat-chocolate-chip-cookies-cookie-recipe-lappart-david-lebovitz/ Anyone made them? I may slide thm in to replace my regular ones in the hoiday round-up.

I keep them in the freezer to toss into soup as the starch element. They barely need more than a defrost. You made your own! Bravo! @nakji who had taught Korea did them while in Hanoi https://forums.egullet.org/topic/97326-eg-foodblog-nakji-our-girl-in-hanoi/?do=findComment&comment=1334509

I love the chew of the rice cakes but oddly have never had them grilled. Must try when grill and Korean market access return. Were they pre simmered or anything or just on grill out of package & glazed?

I saw that one elsewhere and was curious about the amount of water but the total cook time may have needed the liter. I enjoy the the miso/butter combo. Good to know that it worked well as written with the onions. Crusty bread and those sound like a meal. The Guardian site was being sluggish for me so here is an alternate link in case https://food52.com/recipes/84162-miso-butter-onions-recipe

@Jim D. Oh my - you are lucky. Is it all take out or is it a place one can linger with coffee? I had a pipedream of a Viennese style coffee house once but not in this city. It needs architectural backdrop.

Craving the joongzi. I only manage to get them seasonally when there are vast trays at the big Chinese market. Often still warm so the scent draws you in. A treat.

Lovely vegetables. They work in a quick sir fry with flavorings of your choice . I enjoy daikon radish cakes in restaurants though I have never made them. The Slanted Door take looks good https://asiandumplingtips.com/2009/11/vegetarian-daikon-radish-cakes-a-la-slanted-door-recipe-luo-bo-gao.html

@scamhi huge fan of orange scented olive oil cake. Thanks for the reminder -still oranges on trees.

Gotta remember I live in post WW2 GI Bill stucco land and its iterations. Verandas - be still my heart. Part of my New Orleans love.

Beautiful house. I could not locate a single roaster the other day do did lamb shank in the crock pot. Still eating it days later - delicious. I did not even bother browning first. Simplicity can excel.

Challenge accepted?

Yes that is quite a generous "Look Inside" - thanks for noting it. I am inspired to pay. I have a pump eggplant. Ha I meant to type play but typed pay - the unconscious mind? Just edited.

A book I think I would ask library to order. To peruse and get ideas. Anyone have thoughts.? https://www.amazon.com/Ottolenghi-Flavor-Cookbook-Yotam/dp/0399581758