heidih

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!

My problem with all the bagged types is that taste seems to be pretty dull. But I am picky. Good in a pinch

Oops on the dental issue - hope no pain. All looks good. Wondering the crab with the black shell edge - is that what we know as Florida stone crab? It was my pregnancy crave food.

As I have stated I don't believe in rules so I think that is great use of your potatoes. Those tubers are such an adaptable base for many strong flavors

My old one from Austria (brought over on the boat) had 2 or 3 blades - ya just had to get the right rhythm

The chewy ones from the Chinese market so you get a nice texture contrast. Actually I think I thought :egg"(cuz I usually type before I think properly) - they are yellow but that could be coloring. Anyway - a chewy noodle. I used to boil them in water using soy sauce as "the salt" - makes difference.

My old cabbage shredder got "miss-placed". Loved it! Curious why light mayo. I have not used a brand I like and since I don't use it often I just go "whole hog" I also like add in other vegetables. I like it with cucumber, grapes, and apple - not all at once. And on occasion craisins. Oh and you reminded me of the cabbage salad the neighborhood boys adored. Basically Napa cabbage, thick Chinese egg noodles, grapes, touch of Dijon, green onion, and a "Chinese chicken salad dressing", splash of vinegar if needed. I could make my own but often used Girard's - don't think made anymore. Keeps well and super for buffet events.