heidih

@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

Well in my Austro-Hungarian culture crepes (Palatschinken) fillled with jam and the like were in fact considered an acceptable meal. https://www.seriouseats.com/recipes/2010/12/palatschinken-sunday-brunch-austrian-pancakes.html Kaiser S- are similar

Wow such thoughtful and in depth explanations - thank you. With all the walnut talk,perhaps I missed it - did you see large groves and are there unusual uses of walnuts above pastes and sauces?

A regular Friday meatless meal in my culture. i suppose part ofwhy I embrace sweet and savory at any time of day

Since I am home baking I just go by smell and taste. As noted cinnamon can vary in strength. I have rarely overdone as it is a forgiving spice.

I thought this anecdote was quite interesting so I'm sharing https://uproxx.com/music/tom-petty-warren-zane-biographer-maxwell-house-coffee-anecdote/ "Good to the last drop" ETA: second link to original article https://www.rollingstone.com/music/music-features/tom-petty-death-biographer-warren-zanes-731414/

Ha my first fresh prune was in Yugoslavia (yup old enough to be cold war/pre freedom). In what is now Croatia. Picked off tree - worm filled - I was horrified. No sprays Funny how their seeds almst fall out on their own when opened.

y ground beans do you mean dried,soaked like falafel or somethung else? Intereting and enticing.

Ye exemplifies the best of the food world!

I think with laination there is lso the issue of gluten developementt (that stretch thing) so I'd push thatbto avoid heavy/chwy