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@kayb And yours is front and center on Food52 this whole week! Wow

Today was not the first time someone asked a cooking or general food question with a bit of desperation. Today was baklava. She knew I'd done it for years. She took a class. She was overwhelmed with the complexity. I was able to share chefcrash's post and she calmed down and began to breathe again. https://forums.egullet.org/topic/105592-baklava-baklawa/ Anyone have such stories?

@Norm Matthews Your post made me find my late 70's experiments.. I tended to overcomplicate then -. Perhas this will evoke a chuckle. They were really good. I was not someone who wrote down their recipes but my husband got really irritated and said "could we have the same thing I loved twice please?". OK so I tried...

Wow that is like the plastic food one sees in Japanese restaurant windows. All we ever had were found items, usually from outdoors. We "cooked" up a storm. From wiki oIn Japan, (shokuhin sampuru (食品サンプル), taken from the English "sample") are widespread

Thanks David -- I like the gummy trees and wreath. Had not seen that before.

Oh I always liked it. I grew up with well cooked vegetables in an "einbrenn" sauce - so a light roux with just water. http://www.dvhh.org/cooking-donauschwaben-style/sauce/Einbrenn-Sauce~vetter.htm

But then it won't taste the same. Frozen at a minimum if going classic. If sinking to Campbells Cr of Mush ya know go all the way or go home.

Yes I think recalls are generally more legal PYA than medical...

Patience - breathe. Some people are just food menu clueless as you note. I try to look at it (after gently tryng misdirection) that at least they are cooking and trying. Unfortunate;y not an item that would freeze well. With my big gatherings I just let them bring non food items and desserts. Control freaked the rest - I can be forceful without unpleasantness - at least I think so.. "Oh gosh I already have all the stuff prepped". "oh that sounds good- maybe next time" "maybe at Christmas?" Oy

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