heidih

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

I only do baklava, Linzter Torte, chocolate chip cookies and pumpkin bread for holiday give-away. As mentioned up topic https://forums.egullet.org/topic/155739-eg-bake-off-xx-holiday-quick-breads/?do=findComment&comment=2126135 I've thought about using kabocha or another squash rathre than canned - not sure..It keeps well, freezes well, and perfect with a cup of coffee. Smells fab as well.

I like that you added green to the graveyard ones. It brings it alive

Well monetizing is whole other subject. Book seems better for the "nerds" Let us know

For instance I have an acquaintance who curates a Wiki page like this - obscure but there is an audience. She is a well admired former librarian at USC https://en.wikipedia.org/wiki/Category:Medieval_law

Although I follow a few blogs they seem to be going by the wayside. It might be more useful for searchers of information if you did a Wiki page. No revenue but if sharing info is your goal it might reach way way more folks.

Oops should have put the boo link in: Buck, Buck, Moose

I would ask my favorite "off the grid" guy at Hunter Angler. Very experienced. https://honest-food.net/

@shain Yes your dish appeals. What most struck me was the sesame seed. I wouldn't have thought of that but perhaps that is cultural. I might have thought of toasted walnuts perhap and others of pine nuts. Thanks for expanding our thought processes.

The demographic of your expected clientele may be a factor. I have small hand and some grip issues so prefer smaller and smoother but sturdy. Right image bugs me, left one is my preference. These just happen to be in my kitchen. I also agree that the food is the focus not tableware although you've been to places like Vespertine where the "experience" is the focus. Plus people tend to "walk away" cool stuff...

My farmers market folks from Fresno (yes they travel this far) have been selling fresh young ginger that looks almost like giant scallions. They say folks juice it (!) or just smash as flavor element. They grow it in a greenhouse.

I adore all of Laurie Colwin's writing. Her gingerbread article which I can't find from Gourmet 1993 may inspire you. http://www.forloveofthetable.com/2012/03/english-gingerbread-for-american.html

Yup - mainstream markets here are all about breasts, and organic.