heidih

I'll defer to someone like @kayb

In a regular oven it is a dense piece of meat so to get it a bit firm and glaze nice as @kayb describes makes sense. But I am odd - not a fan of juciy ham. Not applicable to a Smithfield or similar country ham

Those cheap (unfotunately 9/11 flash back) box cutters work well http://www.thefreshloaf.com/node/3784/box-cutter-lame

I was a kid listening in on the name branding arguments by the founders. They wanted to make a marketing impact. They took "der' off cuz gramatically incorrect in German after complaints. As a preggo I was addicted to their chicken sandwiches. I'd waddle over there. Perfectly fried breaded chicken with fresh lettuce/tomato/mayo.

I think it is all silly. You know what makes sense. Heck butter or other fats are now OK and eggs after years of drama? You can follow trends but in the end a balanced diet coupled with joyful life rules

Pink food! I love beets but that is more vibrant magenta. All the pink Valentine's Day stuff makes me cringe. It doen't even get to taste as I won't put it in my mouth.

On woking with phyllo: don't ovrthink it and don't doddle. I've been wrangling it since I ws a young girl so it is second nature to me. Make sure your hands are dry. It gums up with moisture. We used to do the butter (margarine!) every layer but as @Darienne noted Chefcrash in the baklava topic turned my thinking around. Melissa Clark has an interesting recipe where you drape the phyllo over a Bundt pan, poking over the tunnel, fill, and fold over excess. No spinach but I think it would be a welcome addition (well squeezed). Holes are poked and butter over top. It is on deck for my next gathering. https://www.nytimes.com/2009/04/15/dining/151arex.html

Some version is on deck tomorrow. I'm torn between the flag fold triangles , a sheet pan pie, and a rolled "strudel". Also up in the air on herbs. Anyone have new input?

Did you do the traditional addins? I love the variations. This is one of my favorite food writing articles: http://articles.latimes.com/1994-10-13/food/fo-49542_1_red-posole

oops thought it was a 2 second rule. Yes agree the immediate reaction of scalding heat on hands is to throw them up. Good save

I think he s referring to the Breville Steam Oven Air Fryer Function https://www.williams-sonoma.com/products/breville-smart-oven-air/?catalogId=60&sku=5235432&cm_ven=PLA&cm_cat=Google&cm_pla=Electrics > Toasters %26 Ovens&cm_ite=5235432&gclid=Cj0KCQiAkfriBRD1ARIsAASKsQIdMUmPAANizXV17qWmNDVeRy19p8J6qY_MErILoRJqruX4b1rf0IQaAkwsEALw_wcB

OK I get the crazy moment. "fine pastry" I guess I am so used to the odd mash of english in many Asian goods that I kinda of shrug them off. How many times can you say "really?"

Bimbo makes Hostess look like small potatoes. Odd sounding but part of the culture. Maybe I missed something. Bimbo delivery trucks roll around here. Largest commercial bakery in the world. https://en.wikipedia.org/wiki/Grupo_Bimbo

Pumpkin is most definately a winter hard squash. https://robinhoodradioondemand.com/podcast/pumpkin-recipes-from-lucinda-scala-quinn-a-way-to-garden-with-margaret-roach-october-22-2018/ Just like butternut, hubbard, acorn and all those hard guys. Hello Halloween

Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors I just listened to Ed Levine interview the 2 guys. Really like their philosophy.

Oh yes - a wonderful segment of cheese. I like this article https://books.google.com/books?id=c7cacFl04bgC&pg=PA518&lpg=PA518&dq=pecorino+cheees&source=bl&ots=awjswZ2MIU&sig=ACfU3U2seyR9Yb-eXOjjm7bLn_yP8Y7D1g&hl=en&sa=X&ved=2ahUKEwj6xcyO6KrgAhURVK0KHRZBBiEQ6AEwBnoECAgQAQ#v=onepage&q=pecorino cheees&f=false and overall I love the work Sister Noella does amazing work https://www.finecooking.com/article/heavenly-cheeses On a fresher note I am plotting goat milk soft cheese ala Ethiopian buttermilk standard. My "cheese awakening" as a teen was in Corsica so I have a bit of bias http://www.gustidicorsica.com/en/5/filiere/corsican-cheese.html

There are many seed libraries and they share generously. Local is not an issue- they reach out Example https://seedshed.org/about/

Los Angeles is not exactly clam territory. I can get a variety at the big fish market but that is a schlepp. We do have access to very nice mussells however. They are cultivated just offshore on the oil platforms. I realize the flavor is different but a mussell chowder can be very nice and they are usually remarakbly inexpensive. Here is an example http://peimussel.com/recipes/soups-chowders/61-Mussel-Chowder-Classic-Style https://www.youtube.com/watch?v=_zNDU_nGijg

Italy has many regions with different styles and specialties. What dishes do YOU enjoy?

The term i used the other day was 'bridging". We have so so much info available and need to find the best networks to connect.

Margaret is in upstate New York. I trust her. https://awaytogarden.com/when-to-start-seeds-calculator/

I love David so his blog post may inspire https://www.davidlebovitz.com/belgian-hot-chocolate/

I miss the guy who had the banana farm north of Santa Barbara. Guwess thee is a new guy. @Panaderia Canadiense would have an opinion as she edited a banana trade journal. With the pest issues and diseases will be entering a new banana era. https://www.chiquita.com/blog/corporate-news/banana-crisis-and-what-chiquita-doing-about-it http://www.freshpoint.com/news/the-remarkable-story-of-kaoae-farm-bananas/

My local 99cent store had carnivorous plants for a hile. I'd place them net to the fruit bowl. Lovely symbiotic relationship. (fruit gnats)

My instacart delivery required subs of almost every item. The delivery person said the store was wiped out. I enjoyed this Sherman's Lagoon cartoon about about watching the game http://shermanslagoon.com/comics/february-3-2019/