heidih

My dad snarked at his wife the other day for putting dill pickls in their regular green salad w/ Ranch. So this marked down kit today caught my eye. We shall see.

I think your journey would be welcome especially for folks afraid of what seems method complexity in bread baking. In the end taste matters. I've done tradional breads starting in my teens. But last few years I've come to enjoy a no-knead white whole wheat not done even to Leahy's method. Just onto parchment and baked after an overnight rise/ferment in a cool place. I enjoy it, and with some of my physical limitations - what I enjoy.

Appealing dish - but the fresh strawberries threw me. Interesting.

I had an all white one with the red eyes and later a white one with blue eyes and dark grey edges on his ears - Siamese cat like. Behavior and attitude wise like the cat.

This all reminds me of the theory about the Salem witch trials https://www.uh.edu/engines/epi1037.htm#:~:text=In 1976 Linnda Caporael offered,followed by a wet spring.

Interesting if used to address food shortage across countries. UC Davis has been a leader in food genetics and it is a big deal behind the scenes of what we eat again globally. We shall see. And plant cloning for non edibles is long time in place. Ya know those cheap Trader Joe orchids - yup But not at the level or methodology of the article.

Yup love love love- it has been years

As you noted "poison" is not a standardized term around the globe. Even in the US where I live there are notations on some things about possible toxicity - how much of that is protection against legal action? Many foods one could eat are possibly toxic in certain quantities. Societies where a food has historicaly been eaten a certain way - I lean to that experience. Apricot kernels anyone? What foods are you interested in? Quantity ingested v. body mass is certainy a factor. As to fermentation - well us non scoence humans have been fermenting/preserving for ages . My dad in his poor household in Croatia had the salt pork and the fermented cabbage all winter - made per the verbal passed down formulas. He is coming up on 101. and still a vocal PITA

I've never seen pizza Schnecken before. Do you pull a rectangle of regular pizza dough and spread with toppings, roll and coil? I love that your son places requests because he knows you can deliver.

I get it. Thanks for the description effort. Id certainly r=try if ever presented with the opportunity.

I'e read often about the percebes and the harvesting culture. Can you describe the taste and how they are eaten?

I'll second what @KennethT said. There was a local Chinese takeout spot that usually had the fried ones as an option. Really enjoyd crunching the whole shrimp- most eaten on the drive home. Otherwise low simmer in flavorful liquid or stir--fried as he noted. I've purchased live Santa Barbara spot prawns at Morro Bay fish market (out of tank). I just let them have a short swim in flavorful stock. Again as Kenneth noted - similar to crawdads but more delicate flesh. As with shrimp generally - don't overcook. ETA: the frozen blocks from what I no longer buy (sustaonabiity/labor issues) I think are frozen on board. I'd as the supplier for more info.

So hard for me to wrap head around you being so north of me in Southern Califoria and over 30 degres F higher thn me - those potatoes are beautiful - from raw with just a slick of oil? And I do enjoy green beans on the grill.

I will add the posts from @hzrt8w are very informative. He is not active here anymore but is a nice clear source. Example https://forums.egullet.org/topic/77679-pictorial-ma-po-tofu/

Thanks for taking us on another adventure. I enjoyed the black and white photos - really gives a different perspective. Sounds like a pretty "heavy" cuisine. The crispy potatoes with mushrooms Speck and cream would fit right in with my June Gloom weather here.

I used to buy it. Prefer it crunchy with sweet chii sauce as dip.

And should be served in a hollowed out pineapple half.

I say happily embrace the glorious freedom of only having to please yourself. I cook just for me and my taste and I cook or re-purpse cook every day. It's fun.

@chromedome on a related note some of my 2nd or 3rd cousins from Sudbury, Ontario came to the US South one year to pick tobacco! Hard hard work - they were teenagers and did it for the $ and adventure. Once was enough.

Thanks for that report. Looks nice and moist. I saw fresh cherries the other day so will probably try this. Also I can get some pretty tasty dried ones. I can imagine that the pie filling substitute - not best path. I used to use Maraska cherry wine in cooking, That might be fun too. I first bought it cuz I'm a sucker for interesting bottle shapes!

I meant to respond to this earlier. Charlie's dessert choice reminded me of a rom-com scenario where the planned big spectacle cake for an event gets destroyed by the dog. The boyfriemd says he'll fix it. He goes to dollar store and gets boxes of Hostess twinkies and creates a lovely cake tower and the guests rave. They sense something fsmilir that makes them happy but can't put their finger on the exact taste

I think more that you would appreciate the farming process. I was reading a piece from 2017 on Driscoll's the berry mega narketer, breeder and labor shortage from loss of immigrant workers is a huge concern to them.

Thanks that sounds small enough to risk the ingredients. Your story! Reminds me of my mom's "over black peppered" cauliflower soup. Oops the black spots were bugs from our home grown cauliflower not pepper.... I've never tried to recreate the choc/cherry. Closest I came was to routinely bring brownies swirled with raspberry jam to gatherings. Pretty good.

Your use of cherries flashed me back to one of the best snacking cakes I ever made in my teens. Chocolate with cherries. It was so so good. I can remember sneaking some into a Lakers basketball game - combination of Jerry West and the brownie - nirvana. But I have no idea of the recipoe - too long ago. Do you do cherry + chocolate sweet?

I live in a large metropolis and can get really good food delivered BUT yes at quite the cost. What I liked about the meal @liuzhou showed whas the reasonable serving size and the inclusion of 2 vegetables and of course the price.