heidih

Yes - it is commonly referred to as amateur night

They make peeps at Halloween, Christmas and Easter and in various shapes. Google their site for a plethra of images.

This topic reminded me that we usually have a seasonal chesnut roaster vendor outside one of the local Korean markets. I'll have to try to get down there.

It was 39 at 8am so I'm working on split pea soup. (un heated house...)

I like them as a snack. I usually microwave. But they are a pain. I just get seduced by the super plump glossy ones in the Korean market. We tried one of those perforated specilized pans to use in the fireplace. Romantic notion that was a disaster in practice...

Have you cojnsidered any of the Ottolenghi establishments?

@Chris Hennes I think of kohlrabi like chayote. More textural crunch than a taste of its own. An easy grower I think. See both often in South Asian cuisines - more as a flavor transport vehicle and filler. Bit of sweetness but ya kinda have to reach for that part.

I get it.

Oh good grief I could eat a whole pot over the course of a day. Thanks!

I like the apple chip idea. How were they done?

To me they are more dense than a red. Russets are the norm (fluffy baker kind of 'taters) here but the Yukon Gold is preferred in some appplications. Melissa's is the star of the produce show here and yes there are some trudemarks but I would not get hung up the exact variety https://www.melissas.com/category-s/1855.htm?searching=Y&sort=7&cat=1855&show=15&page=2

@Shelby Crock pot cheesy potatoes need further facts

Yes I am lucky to have Latin markets like that. It is like a "kid in the candy store" thing for me. I have also only seen the nubs left on nopales. There are many locally growing and I see workers when trail walking who harvest the bounty. Not commercially just guys doing gardening or construction. They harvest the tuna as well.

That voice in the New Yorker was what made Kitchen Confidential such a significant and popular book. I don't know anyone who has read the texts who orders fish on the wrong day

I think we will all brave the weather in Manitoba and park on Dejah's door step regularly. https://www.google.com/search?q=weather+in+manitoba&rlz=1C1GCEA_enUS755US755&oq=weather+in+manitoba&aqs=chrome..69i57j0l5.5745j1j8&sourceid=chrome&ie=UTF-8

Is the yellow one made with the spicier chile we refer to in the West as habanero?

Peppers have spunk. Maybe its the Capsaicin

@Kim Shook I am a lobster fiend. Funny I always see them done the other way up with the back split but taste is the defining factor I do them usually with soft side scissored open, flavored fat drizled on and broiled facing that way. Now I want lobster for Christmas! When my friend freaks out after buying tails from Costco for New Years I send her this link https://www.mainelobsternow.com/cooking/how-to-cook-lobster-tails

Cooked for one of my favorite men today. Argentine red shrimp (China!) simmered in a flavorful broth, Calrose new crop rice, a red cabbage slaw and crushed peanuts and Huy Fong Chili Garlic Sauce on the side. It was nice to see him heap up a second plate. And he brought the dog who was over the top interested in the shrimp. No pic as he would have thought it odd.

Neighbor showed up with his yearly Hubs peanuts. Interesting prep method. I like them.

My baking has all been gifted but 2 and they are coming over in 2019 (in freezer). Cooking shrimp, rice and slaw for one of the boys tomorrow. Not always traditional stuff buff but making them happy is the point.

As discussed elsewhere it is the process and company less than the taste around the holidays. Dissenting taste vote noted.

I have found that simple and delicious is appreciated over fancy. I did a spinach/egg white/cheese omlette the other day that took less than 10 minutes and was raved about. I've since made a smaller version for myself twice! Along with fruit and a quick bread (maybe pumpkin or cranberry) I think you are done. Orange juice & fizzy water or cheap sparking wine, coffee, and hot chocolate completes. BTW a friend manages a gift shop with heavy foot traffic and sets out hot chocolate for customers during the hoidays. They all rave snd want her recipe. It is Swiss Miss w/ water!!! During the holidays it is more the atmosphere than the food I think. As I stress about what to serve one of my boys tomorrow - heed thine own words Heidi!

@shain Couscous along with much middle eastern food is surging in the US. Example https://ny.eater.com/2018/6/18/17475156/kish-kash-open-photos-nyc

Don't ask just do it! (insert Nike logo here) Unless they are lactose intolearnt everyone loves melty cheese and bread. The bread texture matters in my opinion. I like a mix of sourdough and something sweet like Kings Hawaiian but the latter may be a Cali thing.