heidih

pepper cross i think so to me taste is the defining indicator

oohh I like the seed heads attached - cool vendor. The undeveloped seed heads are the essence of the herb.

Great photos and food. Was being vegetarian an issue at all?

Baking or roasting intensifies flavors. Leave peel on. I made a small batch jam with some tasteless ones a while back and they put out some flavor. I used some warm spices to encourage that and some acidity. Raw sadly is probably compost headed.

I forgot to add that 1" squares seems too small to me especially with the squid contracting.

I would just do it all together. Squid is not very "absorbant". Even when I did the slow stuffed squid brais it was mor sauce + versus integrated.

Yes as @David Ross has done I do not coat. It won't be in there even long enough for you to turn your back. Are you doing the classic cross hatch scoring? That should give you craggy parts for the sambal to cling although squid is kinda slippery

Inspired by the revived topic I did my own mash-up. Bell peppers were not included as they are not my friend though I like the taste. I roasted egglant tossed with salt and olive oil on some fresh rosemary and thyme sprigs. Separately I roasted little grape tomatoes and a bit of onion with olive oil, fish sauce, dry Mexican oregano, and crushed coriander seed per Chufi's suggestion up topic. Riffing on Melissa Clark's zucchini with garlic and mint I treated the squash in that manner. Just serving myself so raw garlic is cool. https://www.glamour.com/story/dinner-tonight-zucchini-can-be I also added some capers and chopped olives (Trader Joes vac packed herbed mix) as well as a light amount of balsamic vinegar. It was really nice even without time to mellow (though raw garlic is still on my palate). It will be interesting to revisit tomorrow. I think room temp on a nice rustic bread with perhaps melted tangy cheese. Thanks all again for reminding me about this.

@shain Thank you for the pronounciation. I also was using short vowels. Why I never asked the adorable guys at the farmers market who sell lovely hummus I don't know. I do know that as someone who does not have English as my first language it is quite jarring to hear some "interpreations" of words in my first language...

Yes that spice toasting is such a significant easy add-on. Much like blooming spices.

Good saves Norm

Curry being being such a broad term I think @Shelby did an amazing eggplant dish I would consider "curried" - a sectacular and brave attempt for someone new to all the spices.

A light dusting of paprika makes that salad just about perfect.

@HungryChris Great new tablecloth! Your occo buco is quite drool-worthy. Meaty shanks. No gremolata?

! Her I think! She is a sweetie. Females are often the best hunting dogs.

What strikes me about dear Chum is the focus, drive and concentration. I see it in herding dogs as well. Obviously my avavtar lab is so overly mellow as to have lost that but his predecessor came from champion hunters and was super keen. Looking forward to the dove treatment. In case y'all are not familiar this is a great site about foraging and hunting https://honest-food.net/ I do not engage in hunting but I respect and am interested in well thought out activities..

Gosh the time sounds really long and the dill!? Also I think traditionally the vegetables are separately sauteed and then combined. I do my own mashed up version with the veg on the baking sheet to roast a bit and then bringing them together. Untraditionally a few tasty olives are nice

I do not have the issue but have a favorite site. She has the problem clinically and her daughter has exhibited enough signs that keeping her g-free as well is the best approach. She has a site and posts on FB and Instagram. Gluten Free Girl https://www.facebook.com/theglutenfreegirl/ Her books have been well received.I think she is also quite receptive to inquiries as her passion for recognizing and dealing with the drama and nuance of the disease is high

Oh yes the trimming and waste are horrifying. I do enjoy the frozen ones from Trader Joes. They are plain so that sweet/nutty flavor is present. Cheap too! I only do gilled from restaurants. I first had them along with grilled lemon at a birthday treat outing on Catalina. Reallly nice but I'll leave it to the prep cooks. We are in artichoke land here in California but they are not exactly giving them away. For the same bloom effect in th garden I like cardoons and it is kinda fun to play with the stalks.

Nice informative article and great photo! Dog is stunning- you look pretty ok too Congrats and looking foward to future news.

son I think? I love Pyrex measuring cups as I have neurological issues with my hands so they are ideal for reheating things in the microwave without causing drama as they do not heat u on the handle at all. Show us what you buy.

Wow that is not easy to do! Talent; They make them in different colors now https://www.pyrexware.com/love-2 cup-turquoise-measuring-cup/1129444.html?ne_ppc_id=301933082&gclid=EAIaIQobChMI56eB5MLZ3QIViT9pCh1SbwOZEAQYASABEgIolfD_BwE&gclsrc=aw.ds and with the classic flower pattern https://www.pyrexware.com/cornflower-2-cup-measuring-cup/1131843.html?ne_ppc_id=301933082&gclid=EAIaIQobChMI56eB5MLZ3QIViT9pCh1SbwOZEAQYAiABEgICvPD_BwE&gclsrc=aw.ds

Seriously your chalkboard pumpkin evokes so much of what I love about the special guys: character, touchability, cheer. Now I'm craving fritos!

I just thought of one that I really enjoy. There is a local teriyaki joint that serves the best fied zucchini. A crispy breading that acually sticks to the vegetable spears, and their frying technique is exemplary: practically greaseless. They make their own Ranch-style sauce that is a lovely foil. I do add some hot sauce. I don't particularly want to replicate it as I prefer it to be an occasional treat.

I just wanna be able to say "watermelon patch" o' mine. Lovely bounty.