heidih

Thse egg rolls look plump and nicely fried. With that sauce I always feel the need to add a touch of vinegar. You?

@Shelby @robirdstx I imagine the panic driven hoarding and empty shelves are a response to the intense up-tick in cases.

Yes between spring rolls and burritos the rolling is in my neural pathway.

I was just thinkin if you did not want to over indulge yet satisfy an itch

I find that if people are not green bell pepper fans that jalapenos don't st well either. Chemistry at work. At some point ya feed the compost

I am fairly flexible (stop laughing y'all) but never considered squid as the seafood. On of my favorite seafoods. Thanks for that. As to rolling technique - yours look really good.

They must be really small to be edible - before the afore noted bristles emerge. So much is edible that we do not use. There are lots of sites and books. Linda Ly has a new one https://www.gardenbetty.com/the-no-waste-vegetable-cookbook/

Right - often the "lower calorie" latke alternative as well.

And if so how finely chopped? People use raw on those crudite platters with dip at parties but .

Someone asked why not give away the babes. In my experience those big bristly leaves hide them well. I turned the over gigantors into the Halloween decorations just like Jack O' Lanterns. I tried strudel with an oversize one and regretted it - flavorless. Actually that was a pattypan but same flavor profile though zukes are sweeter maybe?

@Shelby posted a squash carpacci earlier today - looks SO appealing if it ever gets hot here. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2254651 David Lebovitz posted a zuke cake with crackly lemon frosting which I almost ignored as a child of the 70's - no no no more zucchini bread. His looks good with the nuts and spices (recipe from the late great Gina dePalma) https://www.davidlebovitz.com/zucchini-cake-with-crunchy-lemon/

Dressing?

Also perhaps remembering that a hybrid is not a clone - your results may vary

They make snack bags of it for smaller cravings.

My experience with California bays incl fresh is smoother edges v. sawtooth and lighter brighter - some say almost citrusy.

This reminds me of SpaghettiOs Great grandma made beautiful egg noodles every week but somehow those advertising peep reeled us in https://www.mashed.com/163209/the-untold-truth-of-spaghettios/ I can hear the jingle right now!

Wow quite a an interesting loaf. You may have inspired me to expand my horizons

Cleaning not my fortee so I do then on parchment - Yes like candy. I have yet to give salmon a go as they do in Alaska. https://www.great-alaska-seafood.com/Honey-Smoked-Salmon-Belly-Strips-Special-Offer.htm?gclid=CjwKCAjwrvv3BRAJEiwAhwOdM7xryR_KWFRrE4J2aIU4zuVdwvYldjnXNOQOxd17LDKs_Jg8XnaAoRoCGiIQAvD_BwE

Girl does not mess around.

That looks really good. Did you give us a reference before?

I will hunt down a picture from the LA Times where the cook for Cirque du Soleil put up the blackboard menu selection for all the different eaters. Give me an hour

Cue Burt and Dionne

I see the Mexican workers cutting nopales from our hillsides. Never been close enough to ask what they do. I think they are slimy like okra and usually cooked before inclusion like the salad shown here https://www.mexicoinmykitchen.com/how-to-cook-cactus-paddles/

Mine has the dippable ones and also the honking pieces with meat. The local black community swarms at the familiar from American South treat. Fun to watch the women (guys push the cart) point at EXACTLY the piece they would like

My really big one that is maybe 15 or 20 minutes away has a great fresh salsa bar and nice cold selection like shrimp aguachile as well as freshly fried chicharron