heidih

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.

My mom and her cooking friend invested in the 70's. OMG as a youngster those things were HEAVY.They were also that nauseating mustard color though the ability to unscrew the wooden handle on the huge fry pan kinda cool. Pretty sure they are somewhere in this mess. Whn they turn up I'll test drive the dutch oven for a no-knead loaf.

For me Uber runs $16 round trip to nearest decent market. Instacart delivery is $12. Not exactly chep either way but until foot and knee heal I am stuck. I like shopping but imposing o n friends gets old...

I'll second this. When my friends rush the sweets counter can can feel pretty put out if there is not something savory or at least less sweet (example - biscotti) but also tasty.

I use InstaCart. They are really good about texting possible substitutions and letting you approve or not. Poor guy the other day couldn't find the Jiffy cornbread mix. I told him it was probably in a separate display cuz of holidays. Sure enough!

You have to hit th rewind/replay on bottom left

i have only ever had Irish coffee at Buena Vista in Francisco. It is such an embedded experience that I don't think I would attempt it elsewhere

Just back from our Sunday market. Surprisingly not very crowded considering Thanksgiving is this week. I asked my Asian veg vendor how the much bigger market in Torrance (down the hill) was on Tuesday and she said they were taken aback by the slowttraffic. Good grief, they come all the way from Fresno! I tried to be sensible so my veg haul was small. And then I got to the hummus stand and all restraint and good sense flew out the window. I had promised myself their pita chips and cilanto-jalapeno hummus. This is what I ended up with. Their product is SO good. I also got spinach/artichoke hummus and an "appetizer" of feta, sun-dried tomato, feta, and olive oil. My favorite guy kept handing me samples - all excellent. Then he hands me a bit of pita with Tunisian olive oil. Well I was doomed. Really flavorful. I like a Sardinian one that is more grassy but this was running neck and neck. For years I assumed he was from Algeria as he often speaks French with customers. Nope - Tunisian. Leaving my wallet there was not great (liteaslly set it down and keft). Luckily all ID/credit cards and cash were stuffed in my purse, so I think only some random biz cards were in the tattered thing. A great morning.

If you scroll down https://forums.egullet.org/topic/143771-eg-foodblog-panaderia-canadiense-surf-sand-and-sierra/ the photos in PC's opening post she shows bananas she grew. She edits (or used to) a trade publication for bananas! Oh the fruit she posted - you can taste it with your eyes.

Thanks for sharing the different bananas. There is much discussion universally about diversifying our banana culture and expectations. Diseases and environmental issues factor in.

Yes it seemed "taller" than what I think of as foccacia. Yes one can a,ways take the dog for a walk

Many of us on this forum like to see what others are eating. Grub Street, New York Magazine's food blog, does a weekly piece following a celeb and what they ate for the week. I like it. This week: http://www.grubstreet.com/2018/11/emily-heller-grub-street-diet.html