heidih

Ah the guilty pleasure of all my high school girlfriends back when original was all that they had. We also had a thing for Mother;s iced raisin cookies https://www.ipetitions.com/petition/bring-back-mothers-iced-raisin-cookies and the Mother's circus cookies. Still around but I have no resistance! https://www.amazon.com/Mothers-Cookies-Original-Circus-Resealable/dp/B00JW8GLFO

Air fryer or?

I learned the asafoetida lesson the hard way. Little Indian shop had beautiful fat cashews flavored with it. Pungent. Upon arrival home I left it outside and emptied it into a glass jar with a folded square of plastic wrap to make the lid more airtight. I only snacked on them alone at the picnic table. The complaints ceased. I also highly recommend playing with it. This Bon Appetit article by Priya Krishna gives a nice overview. https://www.bonappetit.com/story/asafetida-indian-spice

Fish looks great. I don't think we raise our kids so much as we give them a bit of example and guidance and they find their path

Sure that would veer caramelized sweet but do they offset it with anything like ginger or ? to balance. That is my issue with winter squash soups An ancient nun up the road served us a butternut squash soup that incorporated Granny Smith apple. It was quite lovely in teacup dose. I offered up Barbara Tropp's spicy carrot pickles one year at a big holiday buffet. They were a huge hit though made them with those horrid fake "baby carrots". Sugar, a milder vinegar like rice, and jalapeno were involved. My book is buried deep beyond beyond safe retrieval. I do like having those inexpensive Mexican pickled carrots with jalapeno in the pantry. Always a nice side pickle whatever the cuisine. La Costena Sliced Carrots, 14.1 Ounce (Pack of 12)

Oh goodness when they squeak between your molars - run!!!! I love them to tender on the grill with some char.

No FM is not an automatic but that is where I have had luck on occasion. Fragrant greens, bit slim - I'll risk it. If not too crowded I'll ask the frmer his opinion. On occasion I've had him do the Bugs Bunny side of mouth munch and say "what's up Doc".

Anyone every do raw carrots like @Hassouni mentioned in his blog? A word on the carrots and nuts: Ka3kaya doesn't serve alcohol, but these are VERY typical bar snacks in Lebanon. If you order a beer anywhere, you usually get carrots and nuts for free. The nuts usually include, at a minimum, peanuts and addictively salty pumpkin seeds in the shell (which I eat whole). The carrots are the real treat - long slices of carrots, doused in fresh lemon juice, and sprinked with salt, or in this case, cumin. I WISH bars at home did that! https://forums.egullet.org/topic/142066-eg-foodblog-hassouni-2012-beirut-and-beyond/page/3/

Guanajuato - quite envious. Such a beautiful old city - been to the "kissing alley"? The ones I get here are mostly orange, sweet, and need nothing but perhaps a bit of fresh cheese like Ethiopian buttermilk - made like ricotta. A tang is needed.The white/yellow tend to be more dry here - which is fine just different. The Japanese purple guys - deceptive with cute color and not so exciting flavor. More dense and starchy than a potato but I could be botanically mixing them up.

I imagine the frying makes it more supple & silky versus roasting. Nice. My garlic was single cloves in foil wrapper with plenty of olive oil so probably tasted closer to your poached ones. Playing in the kitchen - cheap, fun and often quite rewarding. . 9 days till I get my kitchen back

This is an old topic but I have a couple in the fridge which I need want to use. I like them simmered in a nice chicken stock but stars are not aligning. Serious Eats put up this compilation today. I have enjoyed them best lightly nuked,and roasted with a bit of olive oil and finished with drops of balsamic. Wooden grocery ones require more of a boost in my experience. You? https://www.seriouseats.com/roundups/savory-carrot-recipes

I imagine you are cooking it whole? I cracked up the first time I watched the Vietnamese and Hispanic guys scaling at local markets. Me: "but that is a horse curry comb" - brilliant! https://www.chewy.com/decker-manufacturing-company-spiral/

Who knows. This is an nteresting local overview https://la.eater.com/2019/3/29/18274492/shrimp-toast-los-angeles-popular-menu-dish-nightshade-baroo-son-of-a-gun

No think there is a common word with a different vowel

So you do not enjoy a crunchy skin? Your potatoes look like they have a lovely more textural skin. Can not eat one without thinking of Jane Fonda - her sweet treat during her diet guru days.

Ooh that recipe seemed convoluted but who knows. For some drool worthy images of our Mexican version of vertical grilled meat check this link https://www.lataco.com/best-al-pastor-adobada-la/ Our al pastor has a basis in Lebanese immigrants to Mexico. Love cross cultural innovation https://www.tastingtable.com/dine/national/tacos-pastor-history#:~:text=Tacos al pastor were created,vertical%2C or upright%2C grill.

Oh! this I can wrap my head around, Hazels in the crust yes . Cracking those and toasting them was fall to me. I feel odd when I buy them shelled at Trader Joes. I love handling them and filling bowls round the house with them as art along with other nuts. Smoked cheese is a childhood memory. Our mall and local store thing https://www.hickoryfarms.com/meat-cheese/cheese/smoked-cheddar-blend-003037.html I may switch up my Christmas giving items this year.

Ha! for some bizarre reason there are 2 more in the garage -one still in the box. Identical - so I am good, Strange - I had no idea - but oh well. I did not buy them. Stepmother clearly had memory issues way way back. I could gift if you were nearby. The one with the attachment I will keep - mine did not come wiht that.

Beautiful fish. When my ex brought wahoo from Baja California (they are in both Atlantic and Pacific) they were from large ones so frozen on board as "steaks". I put them on the outdoor grill and served with an "add as you like" green sauce. That was parsley, dill along with watercress, olive oil. lemon juice, and a touch of cream, ricotta, or coconut milk to bring it together. Seemed to get the Americans over their oily fish phobia.

@KennethT mentioned mango leaves in another topic. Reminded me of fig leaves. A neighbor had a white fig that overhung the fence. They did not like figs. rest f neighbors partook. Then I read abut using the leaves as a wrapper when steaming or grilling. They have a subtle coconut scent & flavor. What a bonus!

2 day process? I enjoy it because it is baked crust side up - abhor soggy crust and I love the caramelization on the apples. Wondering on sweetness. To me (post having apple trees) Golden Delicious always seem sweet/blah from grocery store. I never buy them - but based on your location you probably get better & more flavorful ones.

I have a Braun my sister got as a wedding present but left me here as voltage different abroad. That was 35 year ago - well used and appreciated.

Oops forgot about this little topic.

Depends on our weather Pick them when the seeds are plump and just before getting past green. There are lots of them around me so am lucky. This year was odd so ...next year. Octopus any way - I'm in. This is the recipe I loosely use - Linda lived on the Palos Verdes Peninsula when she wrote it - now up in Oregon I think. https://www.gardenbetty.com/poor-mans-capers-pickled-nasturtium-pods/#:~:text=Here in Los Angeles%2C nasturtiums,moreso as a pickled delicacy.

I meant more cool re-purposeful items , I get yours are not glass.