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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.

OH! Theybseemed tonhave a vgreen edge. Thanks..

Wow what a haul! @gfron1 What do you have planned? They look ripe & wrimkly - not what I am used to here. Of coure our harvest is non existent as the night citters take it all!!!

. Great sandwich, I just can not wrap my head around untoasted almonds though. I understand the allure of the greenies. Ruth Reichl has lauded the often though a link eludes me. . But otherwise I will walk away. .

I'm in if fried zucchini is on deck

@Anna N What is the julienned raw at top / - cucumber? which would be different or maybe kohlrabi???

Ridiculous as it might sound in US winter I am craving a small BBQ - though maybe a replacement of my dear departed Weber Kettle makes most sense use wise and money wise.

Welcome @BryanQuocLe My introduction to tea was via the late Barbara Tropp's iconic "The Modern Art of Chinese Cooking". The concept that the first pour over was not maybe the best was new to me. The differences n the various brews was also a revelation. It served me well when I got some excellent green tea leaves. It is a journey and taste is individual. Have fun.

On the cookie hesitation I am HUGE with anticipatory anxiety as I rarely bake other than gifting for Holidays. I keep it super simple as previously noted with baklava (Chefcrash easy method) , Linzer Torte but in easy bar form, pumpkin quick bread, and maybe a TollHouse Style chocolate chip with added spices. Nothing rolled out or needing much attention or artistic work. I am routinely certained that my baklava will turn into a mush or a brick (sugar syrup variables) but I have never had a negative review. In the end. people appreciate the gesture and most likley the taste is pretty good I typed the aobve previously. Just ordered my supplies and contacted a potential baking buddy to keep me on track. Will report.

I have a poor relationship with bell peppers so though they look nice - gotta run. But the spoon/ladle whatever needs a better view. Love it.

This house is COLD. I'll tuck it under my pillow - perfect for early morning baking

Well a reason it is the main ingredient in most surimi!

I shared his respect for the food service workers that fuel our restauramts and so often are from Latin America with an Uber driver from Mexico. He is a side-lined cook (back injury) but ready to tackle that world again when he feels better. The man ws touched to learn of Bourdain's thoughtful comments on the subject.

Pollock is pretty tasteless so just a flavor vehicle? It is the cheapest wild fish in our markets so I'll cave at $3/lb. and step mom will eat canned sardines but balks at any warm oilier fish prep so I'll go her way at times. Soup in a highly flavored Thai style can work.

Also why I love Hank https://honest-food.net/

I will echo suzilightning on the value of respect for the hunted animal. I think you have done a remarkable job of showing the use of the hunted. It is not a game, The herds/flocks are watched by wildlife experts and curated, Showing us how you cook the result is helpful. NOT the cryovac pak from the big chain grocery store that heaven forbid should have blood showing... Thank you!

@Nancy in Pátzcuaro On China Moon - as I recall the restaurant was in a diner type space with plate glass windows across the street face. A complete cliche of hard surfaces. Like you I loved the late Barbara Tropp. I was staying across the road with two toddlers (3 & 4) and we walked by but I thought it a poor choice to bring them into. All those condiments to play with on the tables.... Perhaps in that venue the noise was similar to an ""everyone talking loudly at once Chinese place"? We ended up in an Italian place off Chinatown with more private nooks. Took home the clam shells and they had a blast with them in the bathtub