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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

You cook so well and alot. What is it about cookies that puts you off?

The image where you show some handles and grinding (?) plates - for food? Looks like my flea market though it is one of the largest in the US. The treaures one can find are fascinating. Often displayed on the ground like you show, https://www.longbeachantiquemarket.com/

My library has Plenty, Plenty More, and Jerusalem. The images alone have inspired me tremendously. 3 week checkouts - multiple times.

I've been quite attuned to Middle Eastern cookbooks lately living where I do in a similar climate. I enjoyed Zahev from the library and got roped into coveting Israeli Soul (Michael Solomonov and Steven Cook) after listining to their interview iwith Ed Levine Sunday on Serious Eats. I have a long shot at winning the book on another site but if not - I will hit the purchase button.

@Anna N What?! So that was just an old can? I've done the water bath with the can and it was decent but can you clarify? Because I am very visual I think dulce de leche disappoints cuz I think it looks like butterscotch but is mostly just sweet. I adore butterscotch.

I have found even with older rice whether short or long grain, the given ratios are too high on the water end especially if you rinse. The rice cooker is much more "sealed" than a pot so maybe that is the reason. Worst case if it is a tad underdone you can reheat in the microwave with a touch of water and let it sit in the steamy environment

I have personally only used Big Red I got at an auction. A friend uses a little "non-logic" jobbie so I have participated with that. Its all about the rice/water status and ratio. I've gotten to the point that 97% of the time it works out to my satisfction. I dropped it and now it has a little gap so I've adjusted for the extra venting. I don't measure anymore. I rinse in the container so some water remains and do the old "knuckle deep" on water but I have small hands so it works. What kind of rice were you using? Gummy is usually too much water.

@Smithy This link provides a nice discussion about the use of spce tempering (tadka) in Indian cuisines. It discusses both in fat and dry. http://www.onegreenplanet.org/vegan-food/what-is-tadka/

Yup - I have at least 8 trees of various oranges and tangerine hybrids. Re-greening I have observed, but none of mine are sweet until the first "orange".