heidih

That is what dogs or ants are for

As @Duvel says - I'd go with the roll with stuffing. Julia Child has a good recipe but my book is buried somewhere. It may have been veal breast, but same idea. One of the most memorable meals I made as a young cook. I don't really see veal as "red meat".

Yes everything I have read is so so complimentary of his humor, liveliness and caring

My dear we always have to watch for the cat - magical creatures

I appreciate studies being done with the best research frameworks possible. I also know that the neural connections and the testing and imaging abilities have come so so far. Data, as long as its basis is clear, is a positive. However, what I feel not being addressed in the studies is the bio-psycho-social factor of being mentally satisfied with taste when it comes to humans. We've come a long way from the routine application of rodent studies to people. A huge bag of Ruffles potato chips eaten mindlessly cuz they "don't hit the spot" versus really well done fries are miles apart in the enjoyment realm and in my non scientific experience that affects volume of consumption and also translates to future food that one eats.

Stunning views and pottery. Thank you.

I really enjoyed this article on the Barnacle Queens of the Spanish Seaside . Gives perspective. https://roadsandkingdoms.com/2016/barnacle-queens-of-the-seaside/

Oh and Edna Lewis writes lovingly of the young green https://www.giarts.org/sites/default/files/What_is_Southern.pdf

I appreciate the thought you put into your food. As Tom Roston just said about Windows (paraphrasing) it was love not money

Hmmm my street peeps never use cilantro - maybe does not fare well in So Cal sun

I've always done it in a saucepan with water and low flame. No "maintenance". Custardy, caramel goodness - no explosions

Oh yes they do! Possums as well. At least you got to enjoy the bloom time ? Oh but the smell of apples just ready to pick makes my heart sing.

You made me smile on a horrid day. Pokeweed has a place It is pretty and native and has historical value.

Stunning images and food - thank you!

Beautiful colorful food. I never knew the term tahdig - but we ate it as my DonauSchwabian grandmother who knew zero about rice baked it in her old enamel pot - we fought over it

The method of dispatch is significant - from my understanding. See for example Ike-Jime http://www.cookingissues.com/index.html%3Fp=5661.html

Just a marketing miss-step as usual with Asian countries and English mash up. . They are "meaty". My favorite Korean market slices them cross-wise, sautees and does a soy sauce/wasabi dip. Wonderful.

Beyond incredibly beautiful Post on!!!

@Wolf Just showed my Croatian dad - 97 year old you made him smile

Oh my the fermented sausage is on my final list. Everything appeals. @snowangel you are the Khao Soi lover I think.

I can not resist - I am the child of the first TJ in Pasadena in CA. At the end of the oldest freeway in LA (110) nothin but good cheese, nuts and cheap champagne! I interviewed there once - what a cool bunch of peeps.

My favorite TJ artichoke product = frozen hearts. IQF and flavorful. Easy to prep as you like.

Protein my dear

Sure @Shelby saw this - perhaps we can see a rendition from her ? Look so goood. https://honest-food.net/grilled-teal-duck-recipe/

@ElsieD well fried is always appreciated by many, there is a tang and meatiness in the greenie, and from a Southern perspective a great frugal use of the ones that not make it to harvest before frost. And then if a movie buff - well ya know - a classic nostalgia association;)