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@BonVivant Those grilled fish look wonderful. Are they winter anchovies (hamsi) like this? https://eatingasia.typepad.com/eatingasia/2011/10/hamsi-anchovies-black-sea-turkey.html

I am strange so my freezer is empty but I did have leftover pumpkinn from holiday baking. I used it as the liquid element in Juffy cornbread. Very good.

With citrus, when my trees were overloaded, it became a give-away situation. Local food pantries. I did the whole juice thing with the tangelos and that was nice, as well as marmalade with kumquats but at some point I found I preferred fresh to preserved. When I lived down the hill with large properties full of old well-bearing citrus and avocados I learned that some people had the local churches with food pantries come over and pick their own to give out.

Ha! I have several of the jars (labels removed) but they were fruit per friend who gifted them. She enjoyed them with oatmeal or yogurt for breakfast and said not overly sweet.

His Africa series is good too.

.I'm so cold right now (hands stiff) that the old can of "fire roasted tomatoes" (step mom purchase) simmered with garlic and immmersion blended with the dregs of the cottage cheese sounds good. Toasted homemade bread heel on the side.

Hey I live in artichoke land so of course they are from elsewhere. They don't even try to sell them here in winter. Daniel Gritzer of Serious Eats recently spoke of self incinertig ones that were out of season - he is in New York City. He cut into an out of season one that was really dry and it spraked on the knife. But ya got the ER doc right there

OK I'm good with the tablecloth, pottery, shrimp & noodles. Lovely. The noodles look nice and springy.

Thanks for reminding us of this wonderful book. I think all of eGullet would relish a round of supper together with these meals.

Artichokes in January!!!

Did friend elaborate on mung bean cakes?

I think it is just curly parsley in the gremolata. Great idea by the way

Well here is a whopper that @Chris Amirault shared elsewhere https://newfoodeconomy.org/mccain-foods-salmonella-listeria-recall-2018/?fbclid=IwAR0rmB4h-HBag8CBG8sdukquP9D4peeugt0_T6SfMKNaX8tVYrtDwE7CQNQ Vast amounts of food all up and down the food chain!

I love the taste but often find then really salty. What do you do? I am jealous of some of those blogger posts where they get a live one in a Chinese restaurant cooked for the table.

i cicchetti sono buoni My kind of dinner

Lovely haul. Do the tomatoes still have good flavor?

As I have mentioned before mine is OLD and purchased at auction and has a huge dent! Maybe cuz I am old with much experience the water ratio is not an issue. I keep in the back of my mind the "knuckle" test and though finger lengths vary it works for me (eating excellent rice as I write). 8

@lemniscate Ha I am carefully doling out the dried Polish mushrooms my step brother brought back a few months ago. Just opening the jar is swoon enducing. Thank you USDA beagle dog for not sniffing them out!

Interesting on the butter shrimp SV. I've never SV'd so I don't mean to dis it. I have recently come to the conclusion that I prefer shrimp not brutally subjected to high heat via grill, saute, or broil/roast. I make a bit of broth with Dijon mustard, butter and herbs. Bring to a boil for a couple minutes. Add the shrimp and simmer for just a minute or two, pop lid on, and let get cozy off heat for a bit. I've been using Argentinian Red.

@JoNorvelleWalker Good looking paella. A local well known chef was selling it at farmers market a while back. Made on site. He is Basque but with international training. Now i need to find some. Your clams look almost cartoonishly (in a good way) happy!

Where do you source your avocados and do you add seasoning? I used to have trees and live in avo country so I am curious. I enjoyed learning about this avo guy in NYC https://ny.eater.com/2018/9/17/17869694/g-de-p-miguel-gonzalez-avocados-restaurants-nyc (I am a bit of a NYC junkie...)

The little frozen cubes are a hit with many I know. Looks like they add a neutral oil and an acid. Many many folks rely on the product. https://www.thekitchn.com/frozen-garlic-203651

Daniel Gritzer over on Serious Eats mentioned the extreme variability of artichokes due to age/season/ His hilarious anecdote was having a combustible dry one actually spark as he cut into it. We do push seasons.

Just google Bisquick sub like this https://kitchendreaming.com/bisquick-substitution/ It has leavening and some shortening in the flour

I am not a canned bean fan but I always have a "back pocket" can of chickpeas. Despite the more frequent admonition to rinse canned beans I often use the liquid. To my jaded taste buds it seems to add a flavor that enhances.