heidih

I have used it for many many years. Fun inexpensive ingredient. There are other brands but I prefer the one you show.

South America https://www.huffpost.com/entry/asparagus-farms-california_n_7029836

It definitely is "essence of lamb". I did a shank in the crockpot yesterday and just defatted the excellent broth leaving a bit of fat. The hardened fat I lifted off is in the freezer. Do you see any enjoyable uses for it? I'd have to get the clinging gelatinous liquid off if use to saute, or just keep to use bits to enrich a soup or bitter vegetable prep???

I just keep renewing my membership in the bozo club! Nick is in Sydney. A search with .au makes sense Looks promising https://www.google.com/search?q=australia+urban+cutlery+cheese+knife&rlz=1C1GCEA_enUS755US755&sxsrf=ACYBGNS548FWbFgCOSJNYddnrdtgWOuzEQ:1577501977495&tbm=isch&source=iu&ictx=1&fir=j-FE2HIvCvWy4M%3A%2CN3UqRuqAgqt0GM%2C_&vet=1&usg=AI4_-kT7i8taYoKZnFS_Ttzt93dZLK2L5A&sa=X&ved=2ahUKEwiizYDorNfmAhXLi54KHevsDeIQ9QEwBHoECAoQDA#imgrc=j-FE2HIvCvWy4M:

@nickrey Hand fit does not look right for oyster. My knife guys are MIA for holidays. . Looks more "cheese knife-ish. But I am clueless. Quite interesting. https://www.cyberattic.com/stores/thurber/items/1401798/Gorham-Japanese-Sterling-Silver-Cheese-Knife/enlargement1

Ditto!

My dad the former butcher sharpens the knives - not impressed. The knife reps did a great job. i wish I knew what they used - still ! holding a good edge after a long time.

Now remember - somewhere else here galangal was mentioned in the region. Apparently not a new introduction https://plantshoe.org/static/resources/Bloodroot/Sanguinaria canadensis_Extended Monograph.pdf Traditional Uses in Appalachia In addition to its common uses as a dye for clothing and skin decoration, S. canadensis has long been used for medicinal uses in Appalachia, In small doses, it is considered soothing to the digestive tract, however when taken in too large a dose, it can reportedly cause nausea, vertigo and vomiting severe enough to dispel worms from the stomach (Millspaugh, 1974). A powerful medicine when administered by skilled hands, it is commonly used for colds, coughs and sore throats, being regarded as a systemic expectorant (Bass, 1990). When dried and powdered, it is often administered to fungal infections and ulcers of the skin (Erichsen-Brown, 1979) and as a snuff for nasal polyps (Elliot, 1976). One of the common names “tetterwort” derives from the common usage for treating blister-like skin lesions (Elliot, 1976)

Interesting. What struck me was the South East Asian fish sauce. Where did that navigate from?

They can be chewy/meaty texture. I prefer the big guys grilled or stuffed .

I think Niki's goose adventures fit in nicely here Beautiful geese (and ducks) everyone https://www.seriouseats.com/2015/12/jewish-christmas-goose.html

Yes - I couldn't reach my ceramic gingerbread house so I kept the Time Life Germany on the counter for a note of the season. An exceptional series. Mine all from used book stores over the years.

Do tea towels count? This one is gorgeous - from sis. . UPS showed up in the pitch dark yesterday honking!!! Scared me. Apparently they do not have back up beepers and are directed to honk.No street lights or outdoor lighting allowed so very dark. Delivered a heavy box of See's candy from stepmom's banker. She is out of town and told me to tuck in freezer so no idea what type.

Nice seed distribution. Bet it smells wonderful

In proprietary lists I think only known allergens must be listed. As usual I could be totally wrong

Lovely! Pulled or netted sugar fascinated me long ago. Oh the first sugar flowers I made (not gumpaste) - cool.And when you cut the whip to make a sugar cap/nest- like science and art had a young-un

I have zero issue with MSG - naturally occuring or added as "the white powder" (but not to become overly in charge) - but do think there is a celery flavor/odor in Lawry's. Perhaps it is a super low tier level of US spice blend like the wonderful spice mixes in Israel that Swisskaese shared - a back pocket helper. https://forums.egullet.org/topic/91663-eg-foodblog-swisskaese-the-israeli-table-not-just-felafel-and-or/page/2/ I've always loved that image and concept.

What we have always done. We used beef and always shrooms. Though...I had an Australian chef in the kitchen at a rehearsal dinner I was prepping for my sister's wedding (Justin Fortune). It was a zoo at the house and everybody was quite hungry and jet-lagged. . I sent him on an errand outside and used Cream of Mushroom soup! Hid the can at the bottom of the bin. Also plenty of black pepper and a pinch of mustard powder versus Dijon. Not a spoonful left over.

The product i linkd does not have layers. Reminds me more of Japanese kamaboko loaves in texture. Edited to Add link: https://forums.egullet.org/topic/27011-kamaboko/

This is what I usually buy. It is "meaty" as noted, not flaky or shredded.

Neighbor just showed up with the Hubs Peanuts. I've already broken into them https://www.hubspeanuts.com/

@BonVivant My mushrooms were destined for pasta with goat cheese - but now it wil be a duet- one pan mush and other aubergine. Also will steam some of the eggplant. - it brings out a different flavor than roasted or saute.It is raining so playing in the kitchen sounds like a plan. Thanks! Frohe Weinachten if it applies

Duval is just playing with words "Old Gottingen quacking beak" - essentially I'll eat it with pleasure

Ah! Seasonal. I have been AWOL fr a couple months from mine

Their trainers are thorough and demanding. I just chat them up along with poor soul behind me. Does yourshave a ukeleli tone on the credit card machine?