heidih

My first thought was "hodge podge" - tempura with sauced teak and potato puree. The BBQ sauce? Rest looks lovely

Pretty well. TThe main issue was getting "short-sheeted". I ordered the dough with my grocery order and they were smaller than my usual which fill whole pan and have to slighty trim edges. Along one uncut side you can see how much smaller they were. So I cut the pieces smaller which made them more unwieldy and messy. I did give away of some yesterday so this morning's shot is not whole batch. Syrup was perfect. The only 2 lemons I could harvest were not really juicy but fragrant so I grated some zest in.I did keep a dish in freezer to test syrup a few times. There was plenty of the other selections so plates will be full.

If I could find my ndian one I'd send it to ya. What us your major use?

Perhaps this is it click wherre it says John T to go to linkk. Software maddening me....

Those are good questions. I also thnk it comes down to your height and your rolling table height and the diameter of your usual dough needs.. You are pushing from above and out - not squooshing forward. My fave is in garage buried but it is an Indian one. Less diameter, more control. Otherwise I use the old fashioned handle one but put my on the edges not the handles. My 2 cents. The reason buried is is cuz I tend to use base of palm or ith flat bread pull and move around I don't do rolled cut out cookies anymore.

How are you progressing? I do baked goods - my standards that people start hinting about around Thanksgiving to make sure they are on the "nice versus naughty list". Starting my deliveries today so they don' t get overwhelmed right at Christmas week. Serious Eats has a good summary of some of their simple (most) but interesting ideas https://www.seriouseats.com/roundups/homemade-food-gifts

Mexico is not one cuisine or place. There are many regions/states. I posted this elsewhere here today about posole by the fantastic late Patricia Quintana for an example of excellence. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html She authored many books and taught. The NYT obit https://www.nytimes.com/2018/11/29/obituaries/patricia-quintana-dead.html

Thanks Chris - that is an amazing recounting of such diverse and unexpected flavors. What goes on in that man's mind Also I appreciate the no photo descriptions. It makes us think more about what it tasted like. Much like Marlena Spieler's non image blog https://forums.egullet.org/topic/80538-eg-foodblog-marlena-life-is-delicious-wherever-i-am/ Hpefully others will have the chance to visit and report.

OK my yearly baklava anxiety attack. People get so excited that I feel ridiculous pressure and I am normally Miss Calm Cool Collected. Nuts ground, syrup ready to boil, butter ready, oven pre-heating. I think the big stops for me are the cutting which I described to a friend today as "precision cutting of wet kleenex and getting syrup just right. A normal person would use a thermometer - but.. So... ready set go

My favorite posole article. I'd suggest using RG's hominy at least once - intense in the best way. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

Ha! I'm not gonna overthink as is my default 1. Fish sauce 2, Crab/shrimp/ lobster 3. kumquat marmalade w/ good bread 4, Alaskan salmon frm the fisher guy 5. chocolate pudding wth whipped cream 6. freshly cooked good rice - plain or with a touch of nuoc mam 7. Off the tree ripe white nectarines 8. Off the tree ripe Santa Rosa plums 9.Lamb shank - low and slow 10. Yucca cooked with cow foot

@mm84321 Oh good grief - that is a complete comfort spread that I will admit to coveting. Wow - thanks!

Oops forgot images

Sorry - are you not in the US? The Ball jars for instance come with specialed lids that seal. A classic high five is "oh the jars all popped" - sound when they seal as they cool. My jammy friend based on assurances just does the gass in dishwasher and boils the lids. My understanding is that ordinary glass like recycled from marmalade can be touchy.Here is a Ball jar. Aside from that there are numerous sites and books. Like foraging - be safe.

I would visit the USDA preserving site. Pretty much the gospel of canning in the US. . They can be a tad overcautious but its the government https://nchfp.uga.edu/publications/publications_usda.html

We had a tea shop in a local suburb that held weekly tastings. There were enthusiasts but it could not sustain itself. I am fond of the flowering teas from a visual point of view. - the ones that open up. It was a fad a few years ago to sell special glass brewers so you could watch them unfurl. (Los Angeles Chinatown) I was fond of a peach flowering one and the globe amaranth posted earlier. I grow the latter plant but can't capture the color in my drying efforts. 99 Ranch (a huge chain) also has a great selection). For fun the amaranth at Monticello (Thomas Jefferson's estate) The unfortunately gone local shop https://www.teamap.com/place/2876/tea-habitat.html

@rotuts Well it is a California wine. You'll have to come visit

Shelby! https://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/ https://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/ are 2 good examples

Oddly appealing. Thank you. The oatmeal is an interesting touch. - says the girl reading her laptop in bed hugging a bowl of butter and sugar cuz it is so freakin cold and I want to make the cookies. Seems to be working - butter has softened.. The things we do for friends...

How do you prepare the green cabbage? I am so so duck and goose feeling deprived...

Delivery guy got a piece of pumpkin bread and was thrilled with the prospect of a touch of curry (South Asian lad). My Linzer squares turned into more of a brittle when a conversation with elderly neighbr droned on. I thought oven off - but nope. Salvaged 90% of sheet pan.. Tomorrow cookies and then baklava - hopefully kumquats ripe and mud not too gloopy.

I am a retro idjit.Just slow roast the dang goose. Drain and save fat for whatever, Sauce - something berry tart. Sure I am In the minority Please report back. And do prick rigourasly during process as the pricks tighten up as roast goes on. Then super high heat at end to crisp skin. And with the carcass - duck ramen is nice.

My sis used to dose them with benedryl stuff on trans pacific flights - especially as nephew is a puker - so better asleep.

I have to keep posting to fuel my momentum. Citrus picked for Linzer and baklava. Of course it started raining as I went out...not complaining - we need it.