heidih

This could be your year to cross over to fruit cake as an adventure. Love to see an image if you make or receive a honey cake. Interesting on the booze and the sort of Seinfeld muffin top scramble.

Comfort food huh? I did not know they made the stuff anymore. ETA: I always thought it referred to Catalina Island which I can see off shore - not Catalonia as Wiki says!

Up at 4am as fire smell and crud was making me crazy so I pre-cooked pasta and made sauce while kitchen my own for a brief period. I read this https://www.seriouseats.com/2020/09/italian-passata-gives-you-fresh-tomato-flavor-all-year-long.html but for many years generic tomato paste with a spike of balsamic works for me. Saute onion, garlic in decent olive oil with oregano to lift - add paste, black pepper, red pepper flakes, and water. No fish sauce as a boost not needed. When I have kitchen access again will combine with some parm and call it comfort food. Needed. Oh a few remnant slices wandered in torn up for a cured meat boost.

Def not usual texture it appears - oh but pretty! Chihuly like.

PS: Leaving Humpty Dumpty on the side of the road. He does not fit classical stereotypes.

As someone who has done marketing I see it as classically gender based. Egg -= female so by default big red is male.

I'll head over. Tortillas are just a "bread product" - use as suits

I tried to interview a local Rabbi at the Chabad center around this time of year being clueless until he said "not good time, busy, High Holy Days". As we come up to that time of year I thought Honey Cake might fit here. Anyone make it? https://www.npr.org/sections/thesalt/2015/09/13/439573786/the-jewish-fruitcake-honey-cake-is-a-sweet-and-stodgy-tradition Marcy Goldman is the author of several baking books, including one on Jewish baking, and she's heard all the complaints: Honey cake is too dense, too dry and too heavily spiced. "Honey cake is considered the fruitcake of the kosher kitchen," she jokes. "The same resistance people may have to fruitcake, a lot of people have about honey cake."

From a marketing perspective it does cleverly evoke the iconic Lady & the Tramp image.

Interesting. My kind of flavor.

Can you elaborate on "burnt onion" - either you or somepne else used the term recently and I well - help me out. I will blame the ash in the air if I've fo rgotten

I am always amazed at how a couple days mellows and rounds the flavors of a marmalade. My orange, lemon, craisin one I mentioned above is really excellent now. It will be repeated once I reclaim my kitchen in 3-1/2 weeks

Sounds Italian-American red sauce joint to me. Where are you.

Yes good. - I only like it with the Lacinto /Tuscan kale. I prefer Melissa Clark's take on Franny's version in in Brooklyn. No mayo, no W. https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad

One pick one's battles Never had the pleasure of mangosteen. I like the description that it has a tart element. Sometimes the "exotics can be too one note sweet for me, Then again I live in Los Angeles where the street fruit cart vendors hand you a packet of chile/salt/citric acid or a lime wedge when you buy a cup. They also include cucumber.

@Nicolai I like the look of rambutan. Do you prefer them to lychee or ? I prefer both ice cold on a hot day. Nice "breakfast" spread.

That is not mine - stock photo. My friend does bottle trees but only those intense blue bottles. She has a sign at garden entrance - "Rust Lives Here" - vintage and distressed item collector. I had cardoons which are similar. Love the huge dust gray-green leaves and of course the blooms. I had a crazy gardening neighbor who collected my seed and strew it round the hood. She was intent on promoting thistles.

Lovely color on the delicata. I could eat just that with the simple but flavorful sauce you mentioned. Why the water?

I associate the garlic rubbed bowl with 80's wooden bowls - t'was a thing.

@Shelby Your zucchini soup looks interesting. A rough outline? I did visibly shudder that your beautifully fried flowers were drowning!

I just take a large serrated knife and cut cross top. I think the phrasing is not "you would not want to eat the choke" more like you would choke on the the choke And if you were ever able to grow them - let a few bloom - they are magnificent

I am a green lover and a mug person so this 99cent store one does it for me

I answered your other inquiry here https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2263704

Just steam or nuke and side with a mustardy mayo. How we came up. My favorite are halved (after a light steam) and on grill along with charred lemon halves. I still like a spicy mayo with that. Heathen but... Some do like to scrape out the choke for service but with big fatties - just go for it and deal with choke when ya get there. As an intro I do like the prepped hearts that Trader Joes tends to have in the frozen section Not flavored. Pretty simple and gives you the flavor profile. I can snarfle a whole bag myself.

I think hers were imitations