heidih

Did you eat the nice peppery flowers? Grow yourself?

Do you guys sauce or dip the tenders? Nice crust.

Ah the pre everyone has a blog, twitter, instagram etc. world. Interesting background.

Oh I gave that up long ago. Work quickly. If filling hs oil/fat - no additional fat at all. Crispy & flaky and smiles. It is Just a dough - not a needy child. I've made it. Will post it when it turns up.

That actually looks crusty. What were innards like?

This is funny to me because the only time I was on Cathay Pacific the food was great with selections and freshness. But when the lights went out people were going to get those cup of noodles at the whatever station. Ya just had a great meal and they give you nice ice cream and you still want those.?

No pic as I mixed the zucchini with the other sheet pan of roasted mushrooms.. I did not want them to age so I broiled them with just salt and olive oil and will use probably in a pasta prep tomorrow with melty cheese. I ate some off the sheet pan - sweet vegetal flavor. Not a bold vegetable as I tend to prefer but ya gotta mix things up and sometimes appreciate the more subtle tastes in life.

I should back up. Margarine was the default in all my Austrian pastries when i translated them from weight measures. . Maybe post WW2 issue by my peeps but even @ChefCrash used it in his baklava. and I trust his food taste.

But you have beautiful green markets (and one of the best cities)

I get your point but I have margarine issues from the 60's so I would prefer a nice spicy olive oil or even pumpkin seed oil or pistachio oil, or walnut or hazelnut oil with a touch of acid Trader Joes had a holiday gift pack of the latter 3 around the holidays once and I enjoyed playing with them. Truthfully I just spoon on a bit of my nuoc mam. Someone mentioned oyster sauce. That was my into to gai lan at yum cha and I was entranced. Like this https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/ Now I find oyster sauce too heavy - obscuring the nice sweet/bitter of the vegetable.. Tastes change.

If I have made a hummus like prep I enjoy it tossed with lightly cooked vegetables. It may need thinning depending on its consistency.

So good cheese and bread with the jam or how do you use it?

I have had my eye on Bryant Terry's "Vegetable Kingdom"

Food 52 had an interesting corn "butter" this morning. Check it out. Just corn juice https://food52.com/recipes/83740-one-ingredient-sweet-corn-butter-recipe I also like the sesame dressing I get at Japanese market. Like this

Deceptive things - glossy, interesting pattern imprints, and then you take a bite - waste of calories. Dog not even tempted.

Oh I had the bright idea once and used a bigger one in a sweet strudel = ZERO taste. The problem with composting is that, like pumpkins, you'll walk out one morning and find they have grown up all over it. My neighbor grew pumpkins with his science students one year and I took the leftovers. Chucked them onto part of the front lot "smashing pumpkins style" and they took off once we had some rain. Can't keep a good squash down. And they re not sweet like pumpkins so the squirrels ignore them.

I am in avocado land so....

I think the mincemeat also made it. Also saving the marinating liquor and using it as needed for moisture/flavor. It was a revelation to me compared to those visually attractive but boring fruitcakes that appear in grocery stores round the holidays. That was all I'd ever known. Like the trays of dry figs that were next to them.

Manager note: This post and the two responses to it have been moved to this topic from the The Crusty Chronicles. Savories from Bakeries topic, to keep both focused. Ok- vanilla slice is? I am in Los Angeles and it is not a staple in this far flung metropolis that has specialty items at maybe Portos as @blue_dolphin shared As I noted noted earlier it is very different cuisine here. https://www.portosbakery.com/our-story/

My experience was more being vilified and name called (Nazi was a fun one) - but we get over it because ultimately we recognize we enjoy food conversations even if we do not agree.

Thank you for your historical re-cap. Sane - what is that ? In today's circumstances I have seen quite a coming together of people with similar passions in many venues whose shared experiences foster comfort and connection.

Or have a hungry family snarf it up. I don't like mushy but braised works too. The once I grew them I was just entranced with the color and scalloped edges. As I recall their flowers did not rival zucchini at all.

I'll up ya - we have non native squirrels AND reaL tree rats. They run along the power lines at night. I had the side door open (no screen ) - today and one of the bushy tails made 5 attempts to visit me! I got a bit hoarse from screaming "git" at it!

We won't rat on ya

For green salsa I usually just buy Herdez of one of the other biggies. Not the goofy creamy one they are marketing. Nice charred bits and at under a $1 a can - well?