heidih

@Kim Shook Yes good instinct Pics of your effort "de rigueur"

nice skin and petite as opposed to the monsters we tend to get here

I'd have roasted the squash first to concentrate flavors and bring out the nutty sweetness. I'm not afraid of butter but that uis alot - it can bland out flavors.

Possibly my favorite David Lebovitz post ever https://www.davidlebovitz.com/comte-cheese-ripening-and-tasting/

cuz bread is the staff of life

My cabinetmaler when I was building a new kitchen said "so here is where tupperware can go" - I bent over laughing cuz I had none!

the north sea shrimp; are killing me! Between you and @BonVivant

Beautiful colors. Oddly I am wrapped in blankets and shivering an hour or so south of you!!!

See that is the odd thing the last 2 batches had no leaching. They just crisped up. Luck of the draw - and I not gambler

I love the dish and am not traditional. Serious Eats did a good piece just a biit ago. https://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html

That is a beautifl book. We almost had her here for a Q & A via Rancho Gordo but there was an unrelated pubicity mess and she backed out. We were sad.

I roast them in the oven at 375. No juice left. I ate most of a pound yesterday and put the leftovers in my lamb shank soup. It was good.

@Anna N Ed Levine is interviewing the authors of Gaijin - Ivan Orkin and Chris Ying on Serious Eats. You might want to get a prevew about content. Part 2 will be the book discussion. They are quite interesting.

It is a tough rigorous life. My childhood friends were kids of a baker. The hours! Surprisingly the son went into the family biz. This was Germany late 60's, early 70's.

My "white whole wheat" unintentional accident turned out better than expected. A bit more dense and moist than my usual but good flavor. I usually toast my bread which brings out the nuttiness in this one. This is pre-toasting

My first experience was with the box from the local mega chain. I soaked as detailed and we enjoyed. I think the recipes were from a Time Life book regarding Portugal and Spain. I would look to those countries for inspiration. Back in the day one of the banks was giving out cookbooks and the book fell apart (literally) but the recipes were excellent.and included salt cod.

Quite common in NYC and elsewhere. As Kerry noted in another topic - get over the germ phobia

Yes! My prior attempted post did not go yesterday. In many developing nations chickpeas are the affordable protein. But it is encouragng that scientists are working on it. Not an ignored issue.

@Anna N When I had ducks I found the shells to be harder than chicken, the whites tended to more "rubbery" than chcken. I had chickens too so they were all "pasture raised". Mail order chicks from the Sears catalog! Have fun playing

Interesting food. Thanks for sharing. It might require lots of libaion as it seems a tad heavy though tasty.

My exact reaction!

Right - some air is good. Do report back.

I am just impressed that you can peel them well. They can be a pain.

I know I posted about this before but it has been a trying day and I've no patience to search. My preference is soaking the fruits in a sweet low alc like port for at least a month or two and then incorporating them in a Caribbean style dark cake. Heavenly. https://forums.egullet.org/topic/100521-black-cake-and-browning/

I ended up with white whole wheat flour instead of plain white in my grocery order yesterday. I just mixed up a batch of no-knead. It defnietly felt different. I lookd at pics online and the loaves look dense. We shall see. Never a dull moment.