heidih

Horticulturally speaking lots of roots (thready) are not a sign of best vigor. You want one strong tap root. When you transplant those whispy guys shrivel and you get die off. Think desperation versus "I got this"

You might enjoy Rene Redzepi's Fermentation Bible or the podcasts he did with Ed Levine. "Its a whole neq world" as they say. Do report back. https://forums.egullet.org/topic/157691-rene-redzepi-on-serious-eats/

In awe of your busy productive day. Thanks for the journey view.

@blue_dolphin Wow that honey is dark. Generally that is a tell for a.n more intense flavor. Maybe next time. Thanks!

Well that takes me back in a good way. I was at a Taiwanese neighbor's house long ago and was startled to see her doing a "Western" cake in the steamer. Opening our minds is a good thing. She casually showed me alot that sticks with me.

Yes my deep potato memory is the one time as a young child we grew them. Those spectaular nuggets are my gold standard.

Sounds like a plan - Thank you

Daiso = impossible! So many interesting things at such great prices. My friends and I load up the cart, then step to the side before checkout and ask "are you really going to use this item?" in an attempt to reduce spending and accumulation. (we do re-stock on shelves) Love the camera mugging.

@rotuts Seems similar to a classic Cantonese-American dish I grew up with. Like this https://damndelicious.net/2013/07/16/honey-walnut-shrimp/

Is it tart? Method? Remi nds me of buttermilk cheese Ethiopian woman does.

No idea where you are at but they sound very similar to the little pinquito beans that are traditional with tri-tip BBQ in our central coast area.. http://www.westcoastprimemeats.com/santa-maria-tri-tip-recipe and https://santamariavalley.com/news/the-scoop-on-santa-maria-pinquito-beans/

Not a long process. They never get firm. . I used to always simmer them in water with my favorite soy sauce. It never changed the texture but (in my mind) added flavor. I think because visually they remind me of glass (mung bean noodles) I was expecting a "change" but they just get a little drier. Move them around occasionally while you are doing the other prep. As previously noted - no sticky starch so at least for me no pan stick. As a general re-cap I like them plain in soup and in a pan prep Iike them dried out as much as their nature allows. An acceptance issue - they are what they are and can only be slightly manipulated. Because I enjoy the texture I don't get too busy with making them be what they are not.

When I have spoken with a manager about discontinued item the reason for disappearance iss usually an issue with the packaging vendor or the distriibution chain. I agree they are quite helpful and definitely focus on custommer service. I interviewed at their headquarters once and it is an interesting office culture. Very interactive and Hawaiian shirts are the dress code.

I shared this with a professor (Michigan based) and thought it wise to see how they were doing. I got this back from Brandon: Heather also emailed and said they have opened a butcher shop and deli. Cool beans as they used to say Brandon E. Chrostowski <brandon@edwinsrestaurant.org> 7:27 AM (3 hours ago) to me Heidi, Everything's going great! Thanks for asking. Regards, Brandon E. Chrostowski Founder ~ President ~ CEO EDWINS Leadership & Restaurant Institute 13101 Shaker Square Cleveland, Ohio 44120 216.921.3333 www.edwinsrestaurant.org

It makes it less slippery in my experience and adds a different element I rinse in colander, blot with towel and just move around in pan on pretty high heat. Play with it. My go to are the bo standard shiritaki from Asian market so no oat. The ones Kenji uses. We have years of relationship so divorce not in sight although I have strayed with the tofu added ones.

@Shelby OK that does it. We are all headed to Kansas for a wild game eGullet food fest. Any dates look good for y'all? (I checked - y'all is singular https://www.wordrake.com/writing-tips/the-story-of-yall

Because they are not a starch they don't stick or mush together. Kinda like you dry fry mushrooms - no oil needed.

I think you are good with sock on table. Folks love to have back pocket stories of odd occurances

@Dejah Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months. https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

Interesting on seeds. Pepitas which are now the "hot ticket" on menus are not hulled (de-shelled pumpkin seeds) - they are naturally without the hard exterior. Most recipes do not define the difference. One reference .https://www.nutstop.com/what-are-pepitas-seeds/

Well someone some elsewhere mentioned eating kid food off floor and getting grout so perfect term. Dan Pashman For breakfast, I had a few bits of cheesy scrambled egg, a handful of grapes, and several pieces of Life cereal from the floor, which may have been mixed with dislodged crumbs of tile grout.

I enjoy the combo of the simmered vegetable like broccholi or caulifower along with the roasted bits in a soup. It i3s cold. Off to "soup"

Many despise the framing of the flatbread as "pizza" but it makes the concept accessible to Westerners. https://www.seriouseats.com/recipes/2011/03/middle-eastern-lamb-pizza-recipe.html

@Kim Shook Whenever I looked at an episode of Diners Drive-Ins and Dives I thought of their iconic articles in Gourmet.