heidih

They freeze well and do not stick together - kinda IQF. Only need a few with the other bones/meat/skin. I suppose a packet of Knox gelatin would be similar. https://www.seriouseats.com/2016/11/how-to-use-gelatin-better-stock-sauce-dessert.html

Yup - gives you that lip smacky thing in a good way,

As a comparison my upscale market (Bristol Farms) is the only close by that sells chicken backs.$1.99/lb I roast them and they make a great chicken stock. Unfortunately the chicken feet are further away though they freeze well (also excellent for freaking out teen boys when they rummage for snacks in the freezer)

Have not hd acc ess to Hispanic market lately. Do not recall.

A recipe usinng oil;) I used to do them for my dad's coffee break. One used pudding ix. Another had mashed potatoe (the flakes + liquid.

Green or ripe mango?

It is in every Latin market here. Great flavor and cheap.

Tuck them in the powdered sugar sprinkler along with the vanilla bean leftovers. My childhood regular.

I spent a summer month as a girl converting the Austrian recipes to volume. All we had back then was the scale with the sliding weights. Mom's American fiends thought she was selfish when she did not give them her recipes. I know it was inaccurate but she gave them the converted ones. Pre computer age.

Oh at least here in the 80's it was the girl at the pick up bar always "chardonnay". Heavy oak and yucky then. Food follows the path of life travel... we do move on

Truly a pioneer and inspiration for many. We did not know what we had not been introduced to - she did it and was a source of high repute. https://www.latimes.com/obituaries/story/2020-01-18/frieda-caplan-exotic-produce-owner-dead

All lovely but can you explain the chesnut tempeh dumplings please. New combo to me.

Oh yes I do recall. I had a Mexican woman working for me who was perplexed by home ovens - they do not have them either. What I really want is a wood fired outdoor one - a girl can dream. This city is riddled with restaurant ones like Nancy's Pizzeria Mozza https://la.pizzeriamozza.com/

Often served roasted whole to preserve the outer space look. https://www.foodandwine.com/recipes/roman-style-romanesco

It has become quite in vogue here. More cauliflower than broccoli taste to my not too discerning palate. Beautiful though. This I think https://en.wikipedia.org/wiki/Romanesco_broccoli

Looking forward to your salt cod. When I first had it I was clueless. I was relying on some incredible give away books from local S & Ls - i would kills for those today - excellent writers. I am sucker for the wood boxes. Back in 70's it was stocked here by Ralphs https://en.wikipedia.org/wiki/Ralphs

My dad does the same thing when his wife is away for an extended period. He regularly does dishes so that is not the issue. (old training from his apprentice days) Cracks me up. Oh and I use lots of red and black pepper but he can't re.esist digging a spoon or fork in if I have something on stove or cooling on counter- he can't take the heat - suffers in silence.

Oh I hear ya - the new washer makes goofy musical sounds. Shut up already. As I noted above the on/off for reheat or steam super cheapo works for me - Yes yu have to rap your head around possibly disposable versus repair. I did just steam dumplings in the cheapo - nicely.

Thoughts? It sounded like a book with narrative which is my preference.

I'll just take that squash as my meal

Life has changed. Brand names are not always an indicator. My beloved appliance guy gave me an eye opening view recently.

'A general outline but distraction occurs

Just pulled trigger on South by Sean Brock after listening to his interviews on Serious Eats https://www.amazon.com/South-Essential-Recipes-New-Explorations/dp/1579657168

Yes! The joy of damp paper towels and MW -powerful and under appreciated

Whomping is so satisfying. As if one has accomplished something of import first thing in the morn. Orang ones smell lovely as I recall.