heidih

Nice bread - as ya wear a fit bit thingy - I am giggling. Nice when guests really enjoy your food. Happy times.

Hmm - -wear glasses for nearsighted so always on -no rugs - neuropathy - always an issue -the eyeballing etc - oh yes - measuring cups, scales - in your dreams - the smell on done - oh ya I think so much becomes instinct. It can be an issue when teaching new cooks. You feel like "duh this is obvious!" Where I most notice it is with seasoning ----hello taste it! and with dough especially phyllo. Watching the tutorial and doing it slowly does not work. Thanks for the topic.

My meat counter guys would laugh at first when I asked for 2 slices. Then they just started to smile and ask ":good tomatoes today?" Microwave for the singleton.

Nice job. Ha - on the cream sherry train. I honestly have not bought it in over almost 40 years but it works!

Oh you rebel you! All the restos here went with Tuesday

Nice gift. I really enjoy a lightly sweetened orange olive oil cake

Heavy duty in Korean food and sometime SE Asian. I love it. I like the big green sorta heart shaped leaves. https://mykoreankitchen.com/korean-perilla-leaves/

There is a movie where the socially challenged girl at a dinner party says "I can't eat this I think it is Fancy Feast" to a foie gras dish. I have to say that pale meat made me think of it.

But ya had to clean the racks!

That has been my go to for BLT which is only time I use bacon. Don't bother with PT on top. I like it crispy as the tomatoe if good have plenty of moisture.

Shiso or perilla . In mint family. Great as a wrap for grilled meats. As always I could be wrong but kinda sure.

Thank you! I take it you enjoyed the combo. I am good with anchovy in the morning

This peach with anchovy dressing sparked my interest today. I can't get to farmers market and refuse to get stone fruit from Kroger by delivery but if anyone else is brave I'd love to know for future. https://food52.com/recipes/83649-peach-salad-anchovy-vinaigrette-recipe

Can I virtually throttle you? My tongue is officially twisted

My son as a teen kept it on his bookshelf along with the re-print of Housekeeping in Old Virginia. He just thought it was all interesting and the writing style amused him. He is a writer, not a cook. https://www.thriftbooks.com/w/housekeeping-in-old-virginia--containing-contributions-from-two-hundred-and-fifty-of-virginias-noted-housewives-distinguished-for-their-skill-in--art-and-other-branches-of-domestic-economy/8712402/

I find the culture trends to sweet. Rose water I am cool with.

I think your Sig Eater and I are twins separated at birth!

When I have any "stock" meat or veg I just use it as the liquid in whatever I am cooking. To loosen a pasta or make a sauce in a stir fry.. It is just a flavorful add and can be "fun"

How do you you think the Persian "ice cream" bastani fits in the mix. I live in an area with a large Persian population. and though not a sweets person I find it interesting in small amounts. https://en.wikipedia.org/wiki/Bastani_sonnati https://www.food.com/recipe/bastani-persian-rose-water-saffron-and-pistachio-ice-cream-318129

Slow enjoyment is good The place I posted is usually all big groups. They provide newspaper for the tables. People smuggle in their own rice and dipping sauces. It is a joy filled food place. You forget that you are sitting on really cold concrete benches.

@Franci good on no pain. Crab of any sort excites me generally. From my ancient blog

I have only done it from scratch. A simple dish with some intense flavor. As in many SE Asian dishes - oh that shrimp paste

I'll hop over to the underappreciated ingredient topic. I had this in my osso bucco that another member enjoyed

A superb organization

@Chris Hennes As scientist I would say your non controlled variable is furikake - My Japanese stores have so many different ones and many have seafood products like shrimp eggs. Ya tried!