heidih

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

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..