heidih

perilla - the new basil love it

My fave Margaret Roach who writes an award winning garden blog did a great podcast talking about soup recently. I think the best "take-away" I would encourage is that water v. broth is fine or even better. https://awaytogarden.com/creative-vegetable-and-mushroom-soup-ideas-with-alexandra-stafford/

It reminds me of Kenji's chili crisp recreation which I would probably eat with rice as a meal https://www.seriouseats.com/2018/04/chili-crisp-spicy-salty-crunchy-tingly-and-good-on-everything.html

From what I have seen and read the deep fry is as much an event like a crawfish boil rather than a preferred technique.

The displays are lovely and entice. I think we forget about the issues in factories - uummm bug content acceptability in flour for instance. Having it sprad out is visually stimulating. Something we might not be aware of https://en.wikipedia.org/wiki/The_Food_Defect_Action_Levels Having a cover on something is sometimes to me (opinion only) like those antibacterial wipes by the grocery carts - mental more than science perhaps.

When my hairdresser and partner sold their biz which was a biz downstairs and living upstairs ( an out of the blue cash offer because of a 1031 exchange that had 10 days to close ) they bought a very small van type motor home and decided to hit all the continental states in a year. They had a blast and motorhome stilll used alot. They ate well. Thanks for sharing your food from various locales.

Does the food so lovingly described in Rick Bragg's newest book fit that profile? "The Best Cook in the World"

Yes they look dry. I'v only had them from the Viet market that sells homemade warm ones for the Carib clientele. Usually more filling than dough and lots of flavor.

My immediate thought is a quick cooked hot pot or soup with a good stock or broth perhaps hiding in the freezer. At this point I don't think time is your friend for dentation or texture. I love duck and goose so seeing it wasted pains me

The recipes are generally called strata but that is so so common - just don't understnd "unusual" in general...

I am a winter squash fan and the most foreign/non-US one I love is kabocha. My favorite garden writer Margaret Roach did a fun interview here. I think we just have to experiment. My Aussie sis uss "pumpkin" all the time - sold in wedges - like many in US use sweet potatoes. https://awaytogarden.com/libyan-pumpkin-spread-and-jamaican-pumpkin-curry-with-lucinda-scala-quinn/

In a world with Noma and El Bulli and all that innovation I don't know how "unusial" even has application or definition.

Interesting. Can you elaborat on the rose harissa - rose water? actual petals? Thanks!

First take courage from this Sam Sifton (NYTbfood editor) interview. Near the end he gives 3 points of TG advice. Paraphrasing: 1) it will all be fine 2) you need more butter than you think and 3) not the time to discuss curren issues. I did most of mine as buffet which would work with your space set-up and allow you to provide an array that has "something for everyone". My solution to beverages has been "bring whatever you would like to drink". Always had a happy crowd.

I love bitter melon types especially with fermented black beans or stuffed with a forecemeat in a broth. Many are put off by bitter but I like it.

Marshmallows in the toaster oven and I was just going to walk back inside for a sec (oven in garage) TWICE I set them on fire. When I stayed there they were great but the smell!!!! Even the night crittrs won't eat them - tossed 'em into the grrat beyond.

I think we had this discussion long ago and Illy came up. It reminded me of this great post of David's https://www.davidlebovitz.com/making-perfect/

Many commercially sold plants are grown from extremely chemically forced envirnments like growth regulaors. But what the hey! worth a try.

Oh here is an older topic that may give you perspective

I have not cooked with them but I can share that when members in Japan have posted negi seem sturdier than green onions/scallions Scallions appear to have more water content . I would think they are moe on the onion side verus the "greener" edge of scallions. But...not being ngeeky - I wouldn't fret.

Supplier/packaging providers can be an issue. I kept getting irritated when the paper bag handles at Trader Joees couldn't support even a moderate content. I finally mentioned it and the supervisor told me they had switched suppliers but were taking care of it. I should have said something sooner.

I'm curious about the corn also. In some countries it is animal fodder. The varieties are the starchy ones versus the almost too sweet one favored in the US. I know you don't think it worthy of eating but do you know where the common cobs on offer fall on that scale? I think Mexicn street corn is heavily to starchy end so all the add-ons make sense. https://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

Many on this side of the world know taro as the Polynesian poi https://en.wikipedia.org/wiki/Poi_(food) I prefer cassava/yuca

Time flies! It is that list I saw on a site just the other day.. Oops...

New York Times just put out a best of list but it is behind paywall. If you have access - maybe worth looking at