heidih

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;)

Looks like some type pf cheese curd to me

Me four! Cold potato salad is tasteless to me

Friend's son new book release Oct 22 (no affiliation) Interesting gardens/landscapes https://www.amazon.com/SURFACEDESIGN-Material-Landscapes-James-Lord/dp/1580935508

Seaweed in the corn - yes I like but I am kinda stuck on that bread!. Beautiful.

The old chesnut "variety is the spice of life"?? The skinny one screams "no flavor" In general with zuke I am a Melissa Clark convert on the thin slice and broil. See "In the Kitchen with a Good Appetite" pg 58 zuke w/ mint & garlic (kinda covet your stove)

Yes on thyme. No on bay. Personally I would nix the cream - the fat can dull the vegetal top note. (how effete does that sound!) And then to be contrary i would do just a touch of brown butter as a finish. Do let us know,

Oh no now I am imagining Stephen King blood splatter!!! If freaked my friend out that I just bought her 12 yo "On Writing" https://www.amazon.com/Writing-10th-Anniversary-Memoir-Craft/dp/1439156816

@liuzhou yes those tasty pretties are the top seller at out oldest Chinese bakery which is Hong Kong founded I think. Every old guy outside playing cards and smoking (yes despite laws...) has one on a plate Great & tempting images

Oh hell I gave my guards https://www.rolling-hills.org/ homemade choco chip cookies. They were SO happy. My fish guy (I learned today) is from the east side of Mexico on the Gulf. I am pondering.... He knows the peeps from Coni https://coniseafood.com/ He is incredible but my usual does not seem enuf...We shall see