heidih

Are they the blackish/blueish ones or the green lip New Zealander? Thaw by running under cold water for about 10 minutes. Are they debearded? After the under running water, treat like fresh. Kenji at Serious Eats debunks the "unopened" thing "*For the record, you can go ahead and ignore the conventional wisdom that a mussel that doesn't open after cooking shouldn't be eaten. AsDaniel pointed out in his piece on Rhode Island Clam Chowder (and as corroborated by this Australian study)" I'd do a little test drive with a few for confidence.

@David Ross Good combo on the salmon and japchae. I prefer the noodles room temp or barely warm - brings flavors out for me. The vendors I frequent do not always use red bell pepper and DO always use wood ear mushrooms. To me the distinctive flavor of toasted sesame oil is key as well.

often it is the lamb fat that drives peeps away. The meat itself as in a grilled butterflied leg is quite different. Congrats

Some people use gelatin to give their broths and pan sauces a richer mouthfeel. https://www.seriouseats.com/2016/11/how-to-use-gelatin-better-stock-sauce-dessert.html

A true treasure! Steve Sando (Rancho Gordo) almost had her here at eG for a Q&A/interview around her magnificent Oaxaca al Gusto but she'd had a traumatizing public interview that put her off at the time. I love the book. Not necessarily to cook from but to absorb the traditions and learn about cooking methods and how simple ingredients are transformed. Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) https://www.ranchogordoblog.com/2011/01/some-bad-press-for-diana-kennedy.html

Kinda reminds me of early 80's Mexico City. You enjoyed it right? That is the main point

Agreed - pretty much all good. Do encourage her to explore an old coffe house like Cafe Central - like a cathedral -gorgeous and historical. https://www.cafecentral.wien/en/

@Kim Shook Wow those Legos look like Chihuly glass!

Yup In a similar vein Michael Solomonov of Zahav (James Beard "America's Most Outstanding Restaurant 2019") in a Roads & Kingdoms interview https://roadsandkingdoms.com/2019/making-hummus-winning-awards-michael-solomonov/

@gfron1 Maybe you mentioned this earlier but my mind leapt to you when I saw this blurb about Sean Brock: " In late 2019/early 2020, he will open a two-story restaurant in East Nashville, Tennessee centered around Appalachian cuisine. "

Gluten Free Girl (Shauna James) has a number of baking books.. She is an excellent writer as a bonus.

Ummm.... the grocery store tomatoes are almost always hybrids not GMO. They taste like nothing oftentimes because they are picked so green and are the varieties that can withstand the abuse of machine picking, packing and shipping. This article gives a good overview of differences between heirloom and hybrid (v. GMO) https://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/

Color does not appeal to me - have not tasted.

Several producers market them through produce departments here. It has been a number of years. If you scroll down on ths link you will see Black Krim. Laurel is a local grower of the plants for sale. https://www.heirloomtomatoplants.com/Heirloom -Tomato_Plants_Heirloom_Tomato _seeds.htm

I first had them grilled by a Taiwanese neighbor bout 30 years ago. I tend to marinate my own but Korean markets have them pre-marinated along with other meats. Not packaged. You indicate how much you want and they put it in plastic bag for you. If one enjoys knawing on gristly bone bits they are a treat along with the flavorful meat.

I think we are headed into psych territory. I disagree about the kids being intentionally manipulative. Remember that fruit is an option. Vary the types and colors and you get a broad nutritional profile. My nephew in med school is now n adventurouse eater but had a few "white only/not foods touching years. He naturally changed without manipulation or pushing.

I get my Pyrex at the big vintage flea market the has plenty every month..

I've taken to Kenji's method. If some really small ones are in the mix I'll leave them whole. https://www.seriouseats.com/2017/10/how-to-roast-brussels-sprouts-and-broccoli.html

That miso salmon looks good. What were the other glaze components?

I understand the mouse studies are not science based evidence as to humans and that dose is a major factor. I am not going the tomato leaf pesto route. The simmering a few leaves in tomato sauce I have done. Oh and anecdotally the horses won't eat the wild mustard so abundant here in California but humans do

Garden Betty does a good overview here https://www.gardenbetty.com/tomato-leaves-the-toxic-myth/

Yes I know - why I said (with typos) caught in fresh water. Since rotuts is in the NorthEast I thought it might be an option

Amerca Eel caught infeshwater in the NorthEast. A huge ind8stry Most shipped to Asia.: "Within a year, when the farmed eels reach about a foot long, they’re harvested and prepared—split down the back, gutted, deboned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce, and grilled. Then they’re vacuum- packed and exported to be served, as unagi, at sushi joints all over the world, including the United States."

Yes people are different and have different sensitivities. My 96 year old father had a horrid reaction couple weeks ago. I could use it as a sprinkle all the time. We have to recognise what in fact affects us. He schools me on not eating enough fruit and won't listen when I tell him fruit causes food cravings for ME. Literally every body is different.

Don't go there but you have to remember who ad creators are - way young generation. Would be interesting to see the "after"stats, Some folks trying to think out of the box. (but in the box literally) Kinda like I don't get most of the memes.