heidih

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

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.

They were so good I put shrooms in my grocery order yesterday. Geting ready to prep them. I did let them get crispy. Yes little umami bombs

Well do tell him we all thought it was super and wished we had been invited ")

They did the tip out the juice thing but these were really fresh no juice to tip out. They had good crust

Oh my goodness - what a treat. Saw them on several sites. Simply cut to a bite size, tossed with salt and olive oil. A sprinkle of garlic powder and herbs optional. 375F until done to your liking. I used brown crimini. another pan on deck for tomorrow. Anyone else roast them?

@Nicolai What kind of cheese do you think was on the spaezle Looks so integrated Yes walking home a must

I think she wants manageable slices to be used in different apps at different times. Yes your suggestion is something I have done with the rocking motion to open but as the slices get smaller - I don't know. When I buy at Hispanc markets who routinely have the monsters they will do it for me (wielding a cleaver). Like having your fish dealt with to your liking at an Asian market.

Would ut be possible to get a guy in the marketplace to do it - w/ a generous tip?

The blades come in a multi-pack so easy to keep the food one in the kitchen ETA_ eGers are no strangers to power tools for squash https://forums.egullet.org/topic/109342-peeling-butternut-squash/

Power tools work too - like a Saws-All But but -pricey if you don't already have one.

Sounds delicious. My first thought when I saw it was "perfect Halloween sandwich" - w/ eyes, a smile, and drool

Fabulous responses above. I will only add that in my experience stressing on enough for everyone may be overthinking. I gift to the businesses I deal with. always compli,ents. But they get so much stuff from ther vendors that it becomes more of "its the the thought that counts". I did cookies for the local fire station recenty when they were not allowed to go home cuz of our wildfires. I have no idea if there were enough but when I called to see how they were doing weeks later they clearly remembered the gesture. Breathe

@kayb Great storry. Espe.xicially the grinder. Ours was not as big but its postion as a holiday harbinger was the same. Stepmother apparently pithed it - grrr