heidih

@Duvel White on Rice Couple often do a lower carb plan. Los Angeles based food photographers who garden. Their zucchini tortillas get good reviews: https://whiteonricecouple.com/recipes/zucchini-tortillas/ I am not carb sensitive, just full on sugar reactive so have not tried them.

The new immigrants ran up against this when they went to make cheese strudel (sweet). We used large curd cottage cheese, drained, and bound with a bit of egg. I've seen some online recipes use cottage + cream cheese, but cream cheese was for cheesecake in our world. I've also seen queso blanco used. Today the Mexican style is available everywhere around here, but back then - nope.

Oh eGullet has a deep jello thang https://www.google.com/search?q=egullet+layer+jello&rlz=1C1GCEA_enUS755US755&tbm=isch&source=iu&ictx=1&fir=hWVcMyOecvWJPM%3A%2CzhxyA4T8iiuzyM%2C_&usg=AI4_-kST0tEAO_ll_tMv_4C5H3uqTCKCtg&sa=X&ved=2ahUKEwjx-r2P6O7eAhVK_4MKHU9sAH8Q9QEwFnoECAEQBA#imgrc=hWVcMyOecvWJPM:

I think biscuits are often about a "light hand". I remember ? the woman who showed Vivian Howard how things should be done per HER mama and it was this deft hand with generic ingredients.

I appreciate the nostalgia of swirling a stemmed wine glass and I have lived the whole (somewhat horrid) Mason jar thing. Personally I prefer stemless but I can see maybe offering an option if not too cumbersome. "Test drive" right?

I just had an instacart delivery. Friend had an oven failure so Thanksgiving postponed to my place tomorrow. Second time I've seen this guys name (Munkhbat) and it puzzled me. He is tall and looks Asian and has a strong accent. This time I gently asked. He emigrated from Mongolia (!) 3 years ago. Another bonus of delivery (like Uber) - you meet the most interesting people

Interesting menu. Yes I like the plates though more as decorative as hard to see their intricacies when covered with food I want the tablecloths. They remind me of 50's ones I collect. That we have enjoyed the pictures of the country is a given. What I've appreciated most is the diversity and availability of the vegetarian cuisine. I live in Los Angeles - an incubator for vegetarian and vegan restaurants. You've shown us innovative ways that the Georgians have been making such foods for a very long time. Inspirational!

I really like the privacy nook concept for the awkward space. That is an experience happy customers will share with friends to provide great "advertising". I think you are tall. Imgine you are test driving the furniture as well as the flatware etc with folks of various sizes? Do you ever sleep? Insurance is a nightmare. Certainly there are required floors from landlor/lender but it is like playing a gambling gme over that amount. Hang in there and thanks for update.

Yup - all gone. The one up the road was brand new - maybe a year old. Now I'm stuck with the hell of Home Depot or Lowes (across street from each other!) further away. https://www.latimes.com/business/la-fi-osh-closure-20180822-story.html

@blue_dolphin I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills (don't know if I should be smiling or frightened that this is post #12,001!!!)

Clearly you need to head to the library or Amazon and check out Yotam Ottolenghi's books like Plenty! Plenty: Vibrant Vegetable Recipes from London's Ottolenghi Very inspiring even if you don't follow recipes exactly.

I so miss cooking with fire. I sold my fire pit and Weber kettle at a moving sale. Stupidly didn't check out OSH (Orchard Supply a hardware chain Lowe's just closed completely) in final days. Thanks for inspiring me. There is a stack of dry firewood on the kitchen patio.

Nice Have you ever reduced to make your own pom molasses?

@David Ross I would treat it like shrimp curry preps (which cook in seconds) and I would do a large dice or a cube rather than slices. I tend to think of curries as highly flavored stews rather than a featured protein + sauce.

Snap also. My friend found that one in a thrift store. It is such a cool thing she displays it on a special shelf. No I'm not envious at all. (imagine last bit in green)

Before the racoons and possums took the harvest at night we had several trees that we enjoyed. I was aware of the float in water thing but I think White on Rice do a good recent video https://whiteonricecouple.com/recipes/how-to-seed-pomegranates/

I tend towards the ones at local Persian market. Pretty tart. They are not "pure" but I like the taste for my apps. Will post next time I get some.

That is why I abuse foil!!! Too many years as a kid scrubbing the dang broiler pan since steak was on the menu constantly...

It was somewhat amusing and a bit endearing when my dad called me today to ask for advice on Thanksgiving turkey and stuffing. He (96) and stepmom (88) are wintering in Rancho Mirage (cue Obama https://www.desertsun.com/story/news/local/rancho-mirage/2018/02/17/former-pres-barack-obama-desert-weekend-heres-what-we-know/348605002/) We have a tortured relationship. He hates going out to eat and her penchant for going along with step bro to an Indian casino tomorrow just was more than he could tolerate so he bought an 11 pound turkey and a box of Mrs. Cubbinsons stuffing dry mix (which he swore was Mam Corizon_ -took a while but I teased it out...) Now this is a man (former Euro schooled butcher) who routinely handled the stuffing (baked, with liver) and the turkey. But--- he had forgotten as had not done in a while. So we sorted out the turkey. He needed reminding on temp and time/pound. He did remember to rub with salt and pepper (man was long ago a sausage maker and did beef jerky to die for). We ran through the stuffing as well. Should be interesting to get feedback, For years I held a friend's hand on the gravy. When she had a later in life (43) pregnancy and was losing it emotionally I made the gravy ahead for her and the husband would pick it up T-Day morning and bring us https://drinks.seriouseats.com/2011/12/los-angeles-top-notch-nog-from-broguieres-farm-fresh-dairy.htmlg I've now defaulted to just sending her "gravy luck prayers" which I am headed off to do. via text.

I grew up with margarine in all our Austrian pastries. ChefCrash uses it in his baklava. I'd give it a whirl. (opening post of baklava topic

I had a beautiful pluot and a white nectarine get over ripe during last heat wave. I cut up and froze. Today they became a lovely small batch marmalade with a hint of Meyer lemon juice/zest, a whiff of pumpkin pie spice, regular white sugar and some honey. Great color. Set up well. Happy save

Yes I work wiith folks who network bountiful trees for volunteers to pick for food banks. Win - win situation.

Yes it was ukelele. On the Fleur du Maquis reference - I still SO many years later kick myself in the rear for being too young and dumb to enjoy those kinds of cheeses in Corsica! Will check out the noted one.

Ha! should have known you had thought this through well. Agree on avoiding "gimmick". I see another book in your future

Love your dedication and research. Perhaps you shared already and I missed it. I am wondering how you plan to educate your customers on the background and underpinnings of Ozark food culture aside from presenting the menu items.