heidih

It wa a 1/2 acre meadow in a 53 acre space - not path adjacent

The cabbage would cook more quickly. Taste-wise the bok-choy has a "greener" flavor and you have the firm stem versus soft leaf contrast to take into account. I'd use it from a flavor perspective.

It is interesting to see th names and the images are great. Practically speaking though I just buy what looks interesting. Asking other shoppers how they treat the greens usually get the "soup or stir-fry" response. I've just learned what I like. One of my fun experiences was walking the dog at a regional park and seeing a Korean woman, elegantly dressed, with a big knife and a basket crouching down cutting a "weed". I asked and she said "for soup" and that I would not like it. I picked some. It was edible crysanthemum - I liked it https://en.wikipedia.org/wiki/Glebionis_coronaria

Great explanation. I'd forgotten that add cold water method. It used to be on the bag but now so much room is taken up with nutritional info it is usually left off!

PS: this is my iconic posole article - yes I actuallybremember the day I read it http://articles.latimes.com/1994-10-13/food/fo-49542_1_red-posole

@chefmd You meant hominy right? I often think how similar the product appears to garbanzos though of course quite different in taste. . I have only had the canned variety - some day https://www.ranchogordo.com/products/white-corn-posole-prepared-hominys

It is all about key words in Google Good discussion- thanks

Sure you saw this one but thought I'd link as I trust the site and it looks alot like yours http://www.vietworldkitchen.com/blog/2007/08/salmon-cakes-wi.html

I maybe posted this before but 12 pages! i have recently become re-enamored with the Huy Fong chili-garlic. Forget sriracha - that is nice but like catsup. In am fond of many different hot sauces but this very fresh tasting one has reinserted itself into my kitchen.

Piggy-backing on gfweb and shrooms. I have a jar of dried mushrooms step-brother brought back from Poland. You read directions about re-hydrating at a particular temperture and having to plan. Heck - if you are making a soup or stew you can just toss in a few of those powerhouse flavor bombs. KISS (keep it simple stupid)

Also the "tips" section of this link make good practical sense. https://www.vegrecipesofindia.com/aloo-tikki-aloo-pattice-recipe-made-from-leftover-potatoes/

Aside from being adorable now I really want to try one. No puffballs in LA

Can you post the recipe or at least proportions?

@rotuts Here are 12 pages of bean discussion https://forums.egullet.org/topic/36312-cooking-dried-beans/

Oh gosh I so miss my Vietnamese baozi source- perfect fluffy dough with that funky kinda sweet sausage, salted egg, and pork/leek - Oh!!!!

Adding that this pumpkin savory yeast bread which would work with the squishy persimmons actually appeals https://www.seriouseats.com/2018/10/how-to-make-a-pumpkin-loaf.html

I like the persimmons that are hard like apples. Not fond of those custardy ones. Unfortunately the night creatures steal all of ours and we have to have to purchase. I love the almost spicy tone of them. Could be my imagination wiith the season. The US is a bit mad with "pumpkin spice" season! https://www.usatoday.com/story/money/nation-now/2018/08/27/pumpkin-spice-2018-starbucks-dunkin-donuts-and-more-kick-off-fall/1096601002/

It was just3v a thought but should it make a difference let us know....Taking a research class - variables

I am no confectioner but cashews in general are not very "hard" and can suck liquid. Were they roasted well first?

I am not trying to be argumentative in any way. All the images I have seen of the tuna at that iconic market are stiff as a board frozen http://japan.stripes.com/news/japans-terrific-tuna-tasty-treat Tuna are not close to shore so it makes sense to do the minus 70 quick freeze. We had a tuna fleet years ago off our coast - they would be gone for days if not weeks. Also further fish aging https://tasteoftravelroge.wordpress.com/2012/11/07/fish-to-age-or-not-to-age/ I grew up with their kids - dads away for long periods https://www.westcoast.fisheries.noaa.gov/fisheries/migratory_species/san_pedro_ti_tuna_industry_historical_overview.html

But most of the fish is frozen - even the best tuna.So maybe it is an execution/knowledge & skill issue.

It was my mother-in-law's - I love it!

Oh and a word on cabinet knobs. I found super cool turtle knobs at Restoration Hardare. What a disappointment. They did not work well with the way the cabinetry was manufctured and I had to run out and grab the brushed stainless round ones at Home Depot. They worked out well. Comfortable to grasp and clean. The things we never consider that make a big difference...

OK this is only image I have. It is my friend and god-daughter at the open knee space end of island doing our annual egg coloring. They are facing towards the fridge.

When we did a kitchen remodel it was an open plan with no barrier at all between the "great room" and kitchen. I entertained alot so it was nice to be part of things but also nice to "escape". The sink and stove were furthest from the great room. The island we did was pretty big. One half had cabinets and a mini sink (sink was stoopid) and the other had open knee space and low bar stools around it. That worked really well for our small family everday dining as well as giving the guests who wanted to have kitchen time a place to hang out without being "underfoot". I rule my kitchen I loved the granite countertops and big splash. He ran the splash up to the window sill and up to lower edge of cabinets so it looked clean. The sink had a big window above and the stove had a window adjacent so I always felt connected. I had lots of counterspace so the island was more of a bridge. If I can find a picture I'll post.