heidih

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.

Ha! When a noted cookbook author started doing summer in France every year she asked her parents if the French were in pain alot because of the bread signage

For example an often discussed book from Wookwan https://www.scmp.com/magazines/style/people-events/article/2149720/buddhist-nun-wookwans-temple-food-cookbook-focuses

Curious why Chinese. Many of the temples that do the communal meals are from other places. Also it is generally as noted a communal experience and something one would learn hands on when assisting. .

I'll have to dig up the little book put out just post WW2 in Austria - EVERYTHING was potato - no flour around and not much else

I think it is just a "how we always build it". I don't care about right or left as much as where swings into (kinda like a fridge that you can make left or right so it does not hit a cabinet or the stove/oven - but not a MW option logistically. . . Hey break your dominant arm enough times - ya become ambidextrous

Pommes Aligot - I think it was Lucy Vanel @bleudauvergne that introduced us to this simple comfort food many years ago. Potatoes much beaten with cheese that turns gooey, almost stretchy and wow. Wine needed to cut richness. https://www.seriouseats.com/recipes/2016/12/pommes-aligot-french-cheese-mashed-potatoes-recipe.html Any fans?

I think it depends on your use and need. Our 5 year old Bosch crapped out - start and shuts off. Pain to get at (above oven in built cabinet)and not gonna pay repair person to futz. We got a $60 one we use several times a day to heat things up and sometimes to cook vegetables and small things. Just fine. Tucked it in a corner.

My friend had them yesterday. They gave her a fork and i said I thought they were portable breakfast - use your hands. A nice protein choice versus sugar laden muffins. Nice she likes them - endless options.

No the world is different now. My blond/blue also requested bento style. Never ever accepted a sandwich or the cafeteria food (bland he said).

I skipped lunch yesterday and was starving by evening and of course nothing appealed. Toasted some no-knead, dished up some quick-pickled beets, and made a very simple egg salad. Just not too hard boiled eggs roughly chopped and mixed with paprika, S & P, Dijon, and mayo. Total comfort. I never had egg salad until last year of college when a Texan made it for a quick lunch. She did not cook much but this she could handle (and well). As I recall she used dry mustard but I was out. Oh we did get scrambled egg sandwiches - just and egg - no dressing) for school lunches. Bit smelly by noon. Melissa Clark tells the story of trying to achieve a signature lunch sandwich like Harriet the Spy's tomato one. She chose egg salad. The day there was no frozen juice can in her bag - you can imagine. Haz-Mat needed for her locker.

The vegetable from seed gardeners might enjoy this interview and the seed source links https://awaytogarden.com/seed-series-irresistibly-tasty-varieties-to-try-with-lane-selman-of-culinary-breeding-network/

I forgot about baked eggs in muffin tins. Just the egg in a greased tin. They were then set on creamed spinach for Holy Thursday. I've never made them in adulthood. I love love creamed spinach so see ya in the spring with an update. I know that is not what Green Thursday is derived from but how we did it.

Eggs - a miracle that we take for granted, sometimes drool over as egg porn. feared nutritionally for a while; the list goes on. I needed a hit of protein in a soup today and meant to do egg drop style but the phone rang, I turned the burner off, and returned to a lightly creamy and simple enriched broth. When I started cooking from Julia Child long ago eggs took am important role. One's first quiche, eggs as enrichment, souffle - long long list. And then forays into other countries - tea eggs, baked whole in shell, in flavorful saucy bakes, eggs and tomatoes in a quicky wok pass. So...I ask - your most stellar egg forays recently or as standards.? I live in the land of Eggslut = Alvin Cailan) https://en.wikipedia.org/wiki/Eggs An older topic as inspiration https://forums.egullet.org/topic/147288-the-egg-thread/

I think that "they" think the layering make it more like crab which is flaky.and shredable. Just like the goofy pink coloring to mimic real crab. The roll on the plank - not what you want. Next time I buy some I will do a close up and make sure it is not just very compacted layers. Don't want to mislead you.

@rotuts Regarding the newspaper - our big fish market specializes in live Dungeness. The tables are concrete and there are piles of newspaper to be used. They rent the wooden mallets for $1. I just stuff a nutcracker in my bag - less splintery bits.

Since we tend to be F v C centric - that is just over 100F! Oh those cabbage family veggies....