heidih

@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.

@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?