heidih

I enjoy marzipan with ripe summer stone fruit as you've done.

Hhmm. Pan lining- unless using the Martha Stewart touted no stick foil I'd go old-school parchment round. Butter pan first to help it stick and not buckle. Not sure where you are. Here in Los Angeles my friends have had tasty success with plants from one of our largest plant nurseries https://www.monrovia.com/plant-catalog/plants/2823/bountiful-blue-blueberry/

@rotuts I have also taken to cooking smaller pasta in a low amount of flavored water and then adding other ingredients.Except for the time I walked away to jump on here and destroyed (completely) the pan, it has worked well for me. I did get a better pan on-line and better size from a newer company that is great. I even wrote an Amazon review which I never do - AVACRAFT Stainless Steel Saucepan with Glass Lid, 2.5QT

and do not forget The Perfect Scoop by our @David Lebovitz

No ya need really good corn alongside. My ideal summer meal when I had access.And further to fruit beetles can not find discussion on https://www.newyorker.com/tech/annals-of-technology/love-the-fig

Funny as I was trying to explain myself to step-mother as I ate soup for breakfast. I told her my pho eating traditional with a friend and her eyes glazed over. Oh well we are happy right?

Personally I would bake a light crust. Take out. Maybe line with an almond creme or the like. and put your pretties on top. To taste the berries - not too much additional like a glaze or anything.

@pastameshugana The bread you and daughter made looks great. I was jealous of a late friend who did the challah making with the ladies at Temple on Thursdays. They finally corrected me when interviewing a Hasidic community A harsh h' sound not ch

Probably not in your area. I am an insect fan in general as us humans would be goners without most of them.

Oh now I miss my white fig tree - as does my former neighbor who moved to Texas. Do NOT miss those pretty but annoying fig beetles. https://www.gardenbetty.com/fig-beetles-bumbling-pilots-of-the-garden/

Well this should be an interesting and informative answer from a science geek - in the best way.

Interesting. It is a whole :"new world"

Darker than what I am used to but I think I'd love them. Report back.

Taste? I love the coconut chocolate combo coming from a Latin American cooking background. Would you use the revised cacoa amount next time?

In German we call that Jause or Zwischenmahlzeit (between meals) - the field workers second breakfast round 9"30 or 10 usually back in the day With something like @Chris Hennes Land Brot and a salty cured meat product (reminds one to hydrate) https://forums.egullet.org/topic/155794-baking-with-myhrvolds-modernist-bread-the-art-and-science/?do=findComment&comment=2257419

I really like Robyn Eckhardt. Her on the ground palm sugar article is a favorite. https://eatingasia.typepad.com/eatingasia/2015/08/on-pursuing-an-obsession-and-getting-nowhere-until-you-do-me-and-palm-sugar-.html

Yes not really "dark" but if taste acceptable - no judgement. Somewhere @Chufi did a really dense dark one. I still think about it.

Sounds like a nice hack. No baking going on at Chez Rotuts? @JeanneCake saved my mental state when she sent a pound of yeast and then donated the cost to a food bank. Good people exist!

Thompson yes. Also like Cracking the Coconut: Classic Thai Home Cooking I tend to use them as inspiration and pleasant reading since I am incapable of following a recipe strictly.

Well Land Brot means land bread so I imagine its origins are to be sturdy and carried to the work field which was often outside the village. .Plus any preserved meat product carried along was probably salty preserved and intense so that worked together. And got you to drink thus hydrating worker. I think you got it right. Like taste?

Not jealous, not jealous at all. No garden this year.

To me they always have a tin taste from the can even when rinsed. I'll take them in a pinch but raise you a fresh banana blossom https://tablewithoutborders.com/2017/03/02/banana-blossoms/ The allure of "hearts of palm" reminds me of the tea rooms where elegant ladies lunched.

Oh heavens - first time I got blue crab at the Korean market that had super fresh stuff I was a novice. My only crab experience was Dungeness which are hefty kids. . I had NO idea how many it took to satisfy. Husband bit his tongue at the meager meal and was just tad grumpy.

Well no green mango lurking so one uses instinct ';) Convention has never been my path

Love using the pickling juice. You are the second person I've noticed today on eG using similar liquid (olives maybe) which of course I do not remember who or where.. I have done it since I first read Barbara Tropp's China Moon - esp the ginger juice. The liquid from my faux capers adds to many things (nasturtium seed pods)