heidih

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.

@Kim Shook Oh understand shortcuts in your situation as most people can't tell the diff anyway.The concern area I experienced in the past was the saltiness of some of that packaged stuff. Had to up sugar or inject some acid someway to balance it. Sure it will be gobbled up

Oh my that boulder with a face and the "stairway to nowhere?". Thank you for the salad descritptio with the walnut sauce. I may have to try that with a cheese filled pastry of some sort - even a simple quesdilla with tangy cheese.

OK I totally agree thta the "stack hack" is likely the issue! I had not heard of that technique. We always rolled.

@Pete Fred It does look awfully brown.I've not made it in a long time but usually the concern was "too juicy" - never crisp so aside from overly dry dough perhaps the filling was not very juicy? It really is a slap it together easy thing. I've done my own dough and it is eay but yields a thicker result based on my liited skills

I know there is the caveat about oyster sauce sometimes being "oyster poor" but I imagine that the average restaurant goes for economy. Lee Kum Kee is a pretty respected middle of the road brand. That is my usual - I don't use it that often.

It is an ingredient listed in my S&B Japanese curry powder

Funny I loved the book "Beyond the Paw Paw Trees" as a child and always assumed even from that age that they were the North American mango! Beyond the Paw Paw Trees, by Palmer Brown

This sauce for gai lan sounds lke it might fit the bill. I've usually used it on the Chinese broccoli sure it would translate in general. https://www.recipetineats.com/restaurant-style-chinese-broccoli-oyster-sauce/

I'd thought the same - a horseradish inflected sour cream with dill and garlic is something I enjoy with beets.

@Smithy I just remembered the jars of spiced pickled crabapples that grandma used to buy. They were so pretty. No coring and leave stem on. They turn a nice drak pink color. I think you need to prick them so they don't burst. Like these https://www.thespruceeats.com/spiced-pickled-crab-apples-3059143

I think Richard Olney is a great starting point. https://www.theguardian.com/lifeandstyle/2010/dec/12/richard-olney-french-cooking-provence

@sartoric Your food is so enticing and inspiring. I love variety and contrast on the plate. On that Madras curry powder - when I looked up the company in New York they also marketed Major Grey chutney though it was not a legally protected name so seversl compnies used the Major Grey name. Iconic colonial product I think.

more info on "cripy pumpkin chips" please

@David Ross Yup i think there was time when sprinkle of curry powder made a dish "curried". Another concept that was promulgated is the rijsttafel or rice table including curried dishes. Again a colonial mash up https://www.amsterdamfoodie.nl/2018/indonesian-restaurants-in-amsterdam-rijsttafel/ Here in the US the tea rooms as many department stores did a chicken salad and a touch of curry powder was often added to make it "exotic" Apples too! I found this Madras curry powder in stepmom's cupboard. It is ancient but I could smell it with lid closed. I do not recall her ever using it. My first foray into "curry" ws recreating a dish I had in Vancouver in the late 70's. In a Swiss restaurant: Riz Kasimir https://fooby.ch/en/recipes/12214/riz-casimir?startAuto1=0 Bananas & pineapple! And now I'm thinking mole = curry???!!!

I don't know - we didn't spell it - we just ate it Plus we spoke a German dialect and no Hungarian.

And in a Friday meatless culture a sweet treat was sure a bonus to a child