heidih

Spam might be a bit over salty.

@chris taylor Looks like a small oily guy like what we class as mackerel. Great on a grill. Like the whole hamsi thing I would love to enjoy https://eatingasia.typepad.com/eatingasia/2011/10/hamsi-anchovies-black-sea-turkey.html

Oh now I need some limas I know many despise but I really like them but rarely include.

I experienced the joy of "give-away" today with my first two. Cable guys, gardener, fish guy, and mail place guys. Food is powerful.

Oh my! From a Brazilian pepper tree? I think they need ferment time. Fun though. Though discussed as toxic and invasive a local community has a foundation that celebrates it ? http://ci.rolling-hills-estates.ca.us/community/pepper-tree-foundation

@shain Interesting gratin. Were the lentils pre-cooked or crisped/fried in a South Asian sty;e?

2nd of the 3 things I will bake. These Linzer bars came out more candy than cookie but taste great. Going to try to cut up the sticky mess now that it has cooled and hardened overnight. I used a mixed berry jam and apricot jam with some Meyer lemon juice to tart it up.

Yes this sounds like our Austrian Vanilla Kipferl.

Oh well I would brave your cold to settle into enjoying your food. So so appealing.

Sorry for double quote.That is EXACTLY what I started typing before this posted. There is also the first time parent urgent diaper change

I missed the jamaica poach. I keep dried in pantry.That would be so attractive and I can see the tart highlighting the pear and then smoother out by rich cheese.

I've always heard a short on the e. It does look like a taty mess :)s

Well now I am confused (an increasingly common state). Is Salisbury steak ground beef or is it cube steak?

I really enjoyed Ed Levine's interview with Rene Redzepi (Noma). I was familiar with the restaurant but clueless about his background. Looking forward to part 2 soon. https://soundcloud.com/user-306003081/special-sauce-rene-redzepi-on

On deck for tomorrow. Afraid I'll fall asleep tonight and burn it.... Will post.

It is good! The bit of savory fits my flavor palate. So 1 of 3 doen. Now off to grind nuts for the other 2.

Yes right the taquito/flauta I get. My issue was with the "hard shell Nort Americano thing which is much beloved up here - see the iconic Toto s Many opinions https://www.eater.com/2017/8/10/16124756/titos-tacos-los-angeles-video

I said I was gonna start tomorrow with my reduced foray but since my sleep pattern is so unusually messed up I am wide awake as if morning at 4:30 pm. so first up pumpkin bread. Looking forward to the scent. Yes that is miso on the counter as well as Hungarian hot paprika p-thought just a touch might be nice against the sweetness. Will post pic.

No what I was trying to convey is that the browning might "seal" the meat and even inhibit. However I am not a science nerd so this is all anecdotal. Browning gives us some "maillard" but I have seen in other cuisines that just "tossing the meat in" may not be a bad thing. I used to brown the lamb shanks but last 2 times just tucked them in the slow cooker. Loved them as much as ever.

OK well then maybe you could post your efforts and have people with success comment. I am forever grateful for ChefCrash and baklava for example., This is still an interactive community not dominated by instagram and other promotion.

Wow cool! As soon as I saw the Romanian I gravitated to this Food52 article on eggplant - you might enjoy it (eggplant roasted on outdoor fire?) https://food52.com/recipes/78157-great-great-grandma-anna-s-romanian-eggplant-spread-potlagel I cant get the link right - there is on ith the back story. Will keep looking. EDIT: OK here we go - a nice read for the food history folk https://food52.com/blog/23316-best-eggplant-dish-romanian-potlagel-my-family-recipe

Well yes th corn o nes made with bmasa harina have more structure so not "pillowly" in any sense, The "puff" on pita I think. I am in tortilla land so buying a dozen for a dollar is my go-to! I would start 3with our tortilla topic

All tortillas are soft Those look like flour. That whole crispy taco thing is a North American thang. Don't get me started on cold shredded yellow cheese...

My cookie buddy just bailed cuz she says house too cold (she has Reynaud's Syndrome) so I am out loud saying see ya Friday with results (last day of school semester tomorrow) Plan is just baklava, Linzer bars and pumpkin bread

@Wolf I can only add that I started my braising via Julia Child & Mastering the Art of French Cooking. Over time I let the browning go and seemed to get a more gelatinous yield,. My lamb shanks and veal shanks are no longer subjected to the hot pan. Just my 2 cents. On occasion simpler can be better,. I still "brown" the onions and tomato paste and aromatics almost as one would a tadka. Your sauce sounds like ready for good pasta or polenta.