heidih

yes very familiar. I do not like gravy so I'd not have done the switch

On board with the cucumber relish. I am a mostarda fan in general though I lean hot. Not sure how many you are cooking for. Have you tried preserving it as recipe looks like it makes plenty or does it keep refrigerated well? To me Schnitzel is after church in the community hall or part of weddings in the hall - simple flour/egg wash/bread crumb. Yours looks really good.

I like the sweet potato treatment especially the grainy mustard. Will try it. I have not had the light fleshed in some time - do you find them less sweet and maybe more starchy then the orange fleshed?

Exactly. I always enjoy Ed Levine's interviews. Has not been one recently. I could do without the reader questions and the other bit like Stella on baking.

Yes I too thought the Pandemic was getting to him!

@Duvel I am beyond hungry now - nice save. I am a pork neck fan on the charcoal grill off to side so slow. . Twice I have had an oven with the rotisserie built in and ... never used it. But i did have the stand alone kind. Looking forward to next week's experiment.

Thanks for the clarification. I guess my unsuitability for these forums has been clarified as well.

I am not blind. I was wondering what it was truly needed for for the home ice cream maker.

Optical refractometer - like they use to measure sugar content in vineyards! What for?!

@liuzhou How was that orange rind prepared in the duck dish?- if I am seeing correctly - big pieces - meant to be eaten or flavoring only?

Ya never know ; Highly recommend this book (think am repeating myself) to learn about the secret life of plants. https://www.amazon.com/Secret-Garden-Astonishing-Hidden-World/dp/0671663534

My son loved those fish shaped soy sauce tiny plastic containers. I used to buy pig ones too. Since the other kids with bento lunches had them as well there was rarely a "theft" issue.

Lovely clams So many recently here on eG and I have no current access. Was gonna try for mussels tomorrow at FM but ride got sick. Next week! Fish folk bring locals from oil rigs. https://blog.nationalgeographic.org/2015/01/14/harvesting-the-unlikely-fruits-of-oil-and-gas/

Wow it did not appeal when I saw it but sounds like the flavor is the star - plus looks kinda cool. Thanks for trying it out.

I like the different dishes together - thanks! Recipes?? - silly boy.

Maybe this though it is peppered in many posts that mention gravy https://forums.egullet.org/topic/156372-ahh-bisto-the-gravy-mix/

I am a big fan of the unskinned raw peanuts from usually Korean market - bulk bin. So good just roasted. With a really dark roast they are sweet and nuanced - no salt needed. I do like them also as @KennethT noted amped up. I really need time in the African countries that use peanuts so well. My evening snack if still hungry is dry roasted peanuts mixed with some chocolate chips. There are marshmallows in the pantry but I hesitate to mess with perfection.

Quite nice! I find that ovens can be like children - all different and sometimes the ones you think need remedial help turn out to bring immense joy. I am not putting down the technical bakers especially those baking for sale. But I have trouble envisioning bread in a wood fired oven that is the same daily unless you are the baker with the intense relationship with the fire & oven. I could be so wrong. Bake on - we look forward to your efforts!

I do not as I am the person who enjoys bitter melon and eggs for breakfast. Friends do though - treating like Horta https://mostly-greek.com/2019/02/05/simple-greek-style-greens-horta/ Won't wilt as much but I will eat a pile

Could be the lighting but is the lovely looking pasta made from a flour other than white wheat?

Getting quite circular and not ranking really. Interesting to hear people's favorites. As @Rodk the OP himself notes - access is a key determinant. I lived in an area where the local Albertsons (great store) had to close (antitrust issue) - so if you had no car, and had to walk it was not pretty. Groceries on a bus - not fun. Did not affect me personally but it made life difficult for many. After lying vacant a small chain of a multi-ethnic market opened and thankfully 99 cent store is thriving. Decent array of canned and fresh produce.Durng this Pandemic I am stuck with Instacart mostly and the Ralphs I use (Kroger) is quite acceptable as a "one-stop".

I ended up with a giant Russet from grocery delivery. Nuking it now to give it a head start. Part going into cream of spinach and flat leaf parsley soup as the creamy element. The rest roasted or just seasoned well and incorporated into a tuna salad. Potato cheese soup was a big local favorite in the 70's & 80's. Indian recipes use potato in enticing ways. https://www.seriouseats.com/recipes/2017/11/papri-chaat-indian-street-snack-recipe.html is excellent. The below linked post which features cabbage but amplified by @KennethT response might interest you. In terms of storage should I end up with a 5 or 10 pound bag is cool, dry and stay away from where the onions are stored! https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2266184 Also link to Potato bunkers - I've flown over them in Idaho. http://www.naturalbuildingblog.com/potato-storage-cellars/

Or your fellow tipsy friends do not notice when you tab a dumpling ir retrieve one that slipped away with your hands...

And regional as well. When I have the luxury of multiple markets there is no single place. I love food shopping and I know what is where. My guys gave me the lamb shank we will hold for you low down - high end - way cheaper than anywhere else. - We build shopping relationships in many different venues. When your fish guy knows you know where they source (and maybe you went to school with them) - in a major metropolis it makes life seem more like family. Ratings/schmatings...

pre-toasted - interesting. Personal taste rules.