heidih

There is something so freeing in having the jam, preserve, marmalade skill as a back pocket. Especially for small batch. I did orange with a few craisins throw in the other day. Reduced to almost carmelized, Really happy but not photo worthy due to brown,

Oh my! Only here. We only grew them when we accidentally imported morel spores in rose bed mulch. Do let us know

Oh they are so much smarter than us mere humans. Read David Bodanis "The Secret Garden"

But they are beautiful! Sorry to put my foot in it. Yes the energy loss is an issue. Oh and frying them is a,ways a different aooroach.

throw in ripe tomatoes ad I am on the doorstep

@liamsaunt In serious envy of your green garlic First time I had it was from a tiny Mexican market. The scent drew me in and as I mentioned in the salsa topic that is my fave allium.

Yes the texture. Like shredded meat. Example https://jackfruitcafe.com/

My childhood bestie says that is why she decamped to France and became French.

and stick his head under the fume hood. Keeping composition notebooks at your desk often fools fools that you are in fact taking notes or have the janitor shine up the black epoxy lab tops with WD40 (won't kill- just noxious)

Welcome home. I smell onions! I think we love you

My understanding of the name is "games keeper lunch bread" So - a sturdy bread one could put in the Rucksack (backpack)

I do get your meaning. If you have had durian in SE Asia and then gotten frozen whole in the US - not the same animal. Probably why my dragonfruit experience was a let down. I like hearing about different fruits but in general I savor what I can get from my local grown. I'll raise you some of my from down my hill plums to something that had to get a passport Oh and my odd mind always keeps the Fruit Detective in the neural annals https://en.wikipedia.org/wiki/David_Karp_(pomologist)

The corner guys rock. Here it is more the fruit cart guys - but still a nice option.

Oh no no no - you have not experienced the "full lychee" until you sit on the patio with friends, laughing and peeling lychee that have been sitting in a big bowl of ice water. Or on a ferry coming back from Granville and ignoring the people who raise their eyebrows when you lick the juice off your arm (TMI - sorry) But based on your crab statement I get it - we're all different.

I don't cook for instagram. I cook to share good food with people I love. The bread had excellent flavor and texture.

@liamsaunt I like the kitchen/bar set-up. Are those enoki mushrooms on the pizza? I've always found them cute but very mild.

As noted by others I cut the cheeks off close to the pit, then can usually peel skin back. The pit w/ remaining flesh = cook's treat. My South Asian neighbor would buy the big boxes in season and share. I did reciprocate with "kick ass" plums. Her daughter came over one day and complained "mommy ate all the plums! - do you have more - I am sick of mangoes".

Looks good. So how are leftovrs dealt with for best result? Ideally I'd serve it to guests and it would be gone but sometimes it is just one or two of us.

Interesting adventure. Please report back. Somewhere in my pile of boxes in the garage is Madhur Jaffrey's "World Vegetarian" where she describes her seitan from scratch method. I never tried it. You be the guinea pig and I'll think on it I do use Cacique soyrizo in beans. It gives me the illusion that it is ok to use full fat coconut milk when I cook the rice. https://www.caciqueinc.com/products/soy-chorizo/ I had a bad experience with the real thing cooking for seriously hammered guys in the middle of th night. The orange fat everywhere!

@Wolf Guess Calrose sorta went global. I like it. https://en.wikipedia.org/wiki/Calrose_rice

I am a "wrong rice" person too. Usually pantry has Calrose but sometimes basmati or jasmine.

Not my space though had tiny window there when sis at UC Berkeley. Love to hear the stories. Matchbox dates pre smoking bans. Welcome!

An example from just now - whole wheat no knead free form. Into the oven shortly. Some ripe cheese awaits.

As someone who has worked with phyllo all her life and can perhaps give you "life lessons". Because high hydration dough has similar personality. Light touch is key. In the end though taste not looks matter. Toasting can be a friend. Bake on! Flour is cheap

I actually liked it back in the day. (do refrigerate otherwise rancid). Decent yogurt, ripe fruit - we were in, Nice glass jars too. Memory can be scary,