heidih

@Chimayo Joe My son liked Indomie in general. I think that is one with several flavoring packets,

I meant from bees that gather from the plants or mixed in fruit in some form. Like when we say clpver or orange

???

they do not mess around

Stunning images. The blue doors remind me of someone else here ???

Not technically a cookbook - rather a book that influences how we explore food. Looking forward to it. https://www.grubstreet.com/2020/01/bourdain-world-travel-an-irreverent-guide-new-book.html

You must feel cruddy - you did not spell anything for us!

Call security company (usually a sticker outside somewhere- trust me this is from experience) and report unusual activity - they will zip out and you can save your goods.

Time for rabbit - been a while. Interesting combination - what meat were the meatballs?

My favorite Madeleine Kamman story if from When French Women Cook. She was living in Paris with her grandmother. She was quite young. The live snails had been put into a clay pot and covered with a weighted plate to force them to "build their window".: "One boring Sunday afternoon I succumbed to the temptation to remove the weight. By 7 o'clock when we came back from some venture the walls were decorated with the visible trails of climbing snails. I got spanked, hated live snails forever for doing me in, and felt vindicated when they appeared in soups or sizzling in pastry shells"

I posted steak frites above and forgot Moules-Frites I refused to eat shellfish when in France (stupid teen) but the dish fascinated me visually - mussels can be beautiful . Now high on favorites list.

From Bourdain's Les Halles cookbook: Warning on Snails It is a peculiar feature of snalls that occasionally they like to explode, spitting a boiling-hot, napalm-like mixture of snail fluid and molten butter at your face and genital region while cooking — and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering strategic areas with an apron and keeping your face out of the way during the crucial time periods.

Ya got me - I did not specify fowl eggs. And then we could go way off into sea urchin gonads that produce the roe- uni. Or our east coast shad roe https://harborfish.com/shad-roe-what-is-it/

As a street art fan I have a problem with the "addition" though cute - oh well I am always contrary.

Most planes are cold - just snag the cheese now

I grew up with American steaks. When I got to Corsica - steak frites was a pleasant and welcome eye opener. The frites of course wonderful. The beef - chewier and thinner than I was used to BUT really enjoyable.

I kept waiting for my rhea to lay - did not know she needed male stimulation for the breed cycle.

@IowaDee stand up comedy your next gig? I worked with a shepherd. I know how goofy they are. Oh marsh grass! Oops I am stuck and can not get out...again! The very reason the guys stay with them 24/7.

Oh yes -we had them together in a big area but with a rooster to "mediate". Cocksure literally. Major spurs.

So just more oomph but not funk? I have spoken to people who to expect a note more like an aged runny cheese or a blue. We build things up in our minds often with no factual or experiencial basis

Dovetailing into the naming and branding this article just popped up. Food for thought https://ny.eater.com/2020/1/13/21030307/pat-lafrieda-meat-quality-farm-suppliers

Looking for something in an old dresser I found these blown out eggs. As a kid we did that, painted them and used on an "Easter Tree". I think these did not get painted cuz the holes were unacceptably large - shell hard as a rock I guess. They are 3" end to end. We never had geese so they must be from the Pekin ducks (45 years ago!) We would find the eggs as we herded them into their night shelter. There was an unspoken understanding that we did not eat them. Where did they go? Pretty sure into baked goods and such. Mom did boil once and we ran outside to spit. Stronger than what we were used to. However I checked around and Whole Foods and some of the other upscales carry them. Oddly Asian markets do not from my brief research and observations. The chicken egg vendors at the closer farmers markets do not raise ducks. So duck eggs are on the forward trial agenda. I've seen @liuzhou and @Anna N use them. Any others?

don't think sheep are known for their brilliance - maybe a legacy admission

I just prepped lamb shanks and the tag identifies it as "born raised harvested" in the USA. Is this a new term for slaughtered or processed? One of the tags said BRN RAISE - I thought the lamb was raised in a barn until I saw the full phrase on another part of the package. If this is common it has clearly passed me by till now.

I see them in the stores. I will give it a go someday. Balut however I can't wrap my head around.