heidih

Melissa Clark has a great line about the common mass produced ones are Dolly Partons (giant breasts) and the heritage are more Jane Fonda (proportional)

The Schupfnudel with that sauce are calling out to me! Thanks

Whole turkey is a seasonal item. This is a big country and the considerations of shipping and other economics are a big factor. . The fresh are generally heritage smaller operation farm raised and are special orders so the butcher or general market does not end up with too few or too many. Plus the generic big frozen ones are "loss leader" at holidays.. Often buy "x" amount of groceries and they practically give it away. Example from a major chain this week https://www.ralphs.com/weeklyad

Well "the best laid plans". Postponing to mid Decmber. BUT now I have a major turkey craving for dark meat and stock for future soups. Will call 2 closest markets and see if they have necks, wings, and a leg or two.

One of the big Kroger disount stores catered to the black community and always had the SP (yes orange yam) for sale. The kids preferred it to pumpkin. Maybe $5 for a 99" pie. Their preferred sweet snack. I left it on the table and they self-served.

Beetroot falafel sounds appealing. Just raw grated into mix before frying you think? I would have been tempted to make off with some of the Little Fox beer items - fairytale like. At least the coaster - I'd sit on my hands about the glassware. (I am kidding)

That sunds lke a well known Mllssa Clark recipe. https://cooking.nytimes.com/recipes/1012388-roasted-broccoli-with-shrimp Never appealed to me either. When the broccoli is in need of use I do somethng along the lines of the for a while often discussed Gordon Ramsay simple soup. Caveat - I like the pure taste of broccoli. My people always had the vinegar bottle on the table with many soups to personalise acidity. https://chefgordonramsayrecipe.com/gordon-ramsays-broccoli-soup/

@David Ross Nice and creative work. Where do you display it? I think it would be fun to try the stained glass cookie method for windows once. No plans this year unless god-daughter finds time in her over-scheduled life!. https://www.foodnetwork.com/recipes/food-network-kitchen/stained-glass-cookies-recipe-2109969

I thought the re-print came out Feb 2017. There are used copies on Amazon also as well as new. I remmber the press when it was released. What a story!

Our Asian markets all sell frog legs in the frozen meat section. I think @Shelby has often shown frog legs that they catch near her home.

Between you and @liuzhou orzo has been calling me. It used to be a pantry staple. Thanks for the prompt.

@rotuts oddly we rarely see fresh green peppercorns here. I had them in Australia and they were magical in a Thai dish we got for a party. Fun when you have them in the same dish as the pea sized eggplants - a mind play.

I continually freak out stepmother with my well toasted bread, a skim of honey or orange mamalade, hot paprika, and soft boiled egg. She physically recoils.

I only have 2 biggiish ones. The flatter one is ancient (wedding present 1985) but great when you have quantity. ( always reminds me of the placenta catcher in the delivery room...) I tend to use it for things like a big cole slaw- toss and later transfer to smaller. I do have sime smaller glass ones. The other one is TJ Max - the black rubberish bottom keeps it from skidding on the counter. Since broke my favorite bread bowl it is now my no-knead dough receptacle.

My old scale is stuck behind this "tractor" and I had a yeast starter in one and rice and fish heating in another - only have 2. and hand issues so pyrex with a handle is my preferred mode

My meauring cups were all occupied so I "eye-balled" the orange olive oil cake. Probably low on sugar but really good to my taste. It was oranges as kumquats were pea green and the ground around was muddy ... It has a lovely texture. Obviously I have sampled

Got up at 3 so already had breakfast and lunch... Orange olive cake is in the oven. Not too sweet. I picked the oranges after it was light enough to see well. They are not juicy yet but the zest is lovely. Waiting for the scent from the oven to come up.

Probably more "eat a bit all day" Can not sleep. So - Nước Chấm being stirred up. Brussels sprouts in a water/soy/chicken powder simmering - to be joined with coconut milk, egg noodles and copious amounts of cilantro. Orange roughy and short grain rice defrosting on counter. Odd mix but it appeals to me and was in fridge The joys of only having to please yourself at the moment If there are ripe oranges, or even better kumquats (waiting for daylight so I don't trip and fall)) I see an olive oil cake on deck.

Oh the worst ever was LAX to SYD on United with an 8 month old. Asked the hostess to heat a formula bottle I had on ice. She said "no just tuck it between your breasts" Huh!? The grown up food - not worth the tummy space...

What sprang immediately to my strange mind was the New Yorker article about David Karp "The Fruit Detective" https://www.newyorker.com/magazine/2002/08/19/the-fruit-detective I miss our apples. Interesting varieties. Hard for me to purchase apples these days.

Plus not the "tang" - at least for me

I employed many guys from Michoacan and there is a large ex-pat population here. As I noted in another topic I only do from local farmers or gifted from neighbors. The trendiness is annoying but money talks especially in empoverishd places.

Mexican fresh and crumbly Even our 99 cent store sells it. Gotta love LA

- same concept but more interesting to me - Along these lines - what were those ropey one called - "Danish Go Rounds"

Count me "in" the al fresco crowd. I a noise sensitive so an enclosed space can be overwhelming. Of course being in a very temperate cliate it is easier. I also like shared plates. I am more "a bite of this a taste of that" than a plate full of "x" girl.