heidih

Thos little eggplants ar almost too cute to chop up. They scream "stuff" me". Here is an interesting video where the cuties are sliced partway in 4 and the stuffing "stuffed" in between the sections. A mixture like what you put in your egg rolls maybe?

@Smithy I sometimes think of curries like stews. A pretty generic trm. With shrimp I like green, but prefer it with coconut milk. If I was in your shoes I'd go with red. What vegetables are you thinking of using?

I enjoyed this Serious Eats interview with Kenji. Interesting to hear about his projects. Also the discussion of the bit of "tongue in cheek" surrounding many of the site's "pronouncements". https://www.seriouseats.com/2018/09/special-sauce-wheres-kenji-here-hes-here.html

I'm a propagator. Will PM you some cutting tips tomorrow

Ha! last time I bought it was years ago but in a liter bottle! The warning label of "external use only" was of mild cncern but I was told to ignore. It definitely was a flavor component. I'd just altered my cooking style so have not purchased again.

I love those spice tins. I first saw one at the home of a dear neighbor - both husband and wife grew up in India. I have a fondness for doing tamarind water from whole pods because...I love the seeds aesthetically (also love loquat seeds) and well Julie Andrew & Omar Sharif in The Tamarind Seed... My general curry confusion is definition. Is it a highly spiced (not heat but spices) gravy over several cuisines or? I like The Japanese S&B powder. I have a gorgeous Thai mortar and pestle but often use canned pastes for South East Asian curries. The ones that come in a can like tuna and usually have a mama face logo. Such a broad area - but carry on - I love it all.

@BonVivant Great video - thanks! I so enjoy watching the fish guys in general. So often here in the Asian markets there is a crowd waiting anxiously for the fish they selected. The speed and overall technique are exciting to watch. I clearly remember the fish guys at Grand Central Market here de-boning trout. They patiently gave me a lesson in a slower tempo when the crowd thinned. Aahh the occasional benefit eons ago of being young & cute

The bottled stuff is pretty vile like most bottled dressings. I enjoy the fresher tasting ones that you can buy in the cold case and have enjoyed the one you make with the dry packet. My 96 year old father had it for the first time recently at a local institution Americanized Mexican place and fell in love. It had a really fresh taste. He can't tolerate vinegary foods anymore so this was a revelation to the old salad lover. It was the fresh stuff not the chemical yuck. I offered to get hm some but he insisted in knowing the nutritional data first. Mind boggling attitude......

@BonVivant I agree on the croquettes though they look tasty. Can you remind me of the nature of those new herrings. Are they cooked or cured or pickled in any way?

@Anna N It has been eons but I once used Spam successfully while at a vacation rental with hungry males. The stovetop was iffy and the oven a joke so the BBQ grill was my cooking area. I picked up a can and sliced and grilled it for breakfast. It rendered fat and got nicely sorta crispy on the edges. Now I am almost thinking of picking up a can. They have low salt and other versions now!

' On the sauce gun - !!! - one more thing to clean. On the fly killer - we had fun with this one (no salt; just swats) years ago https://www.basspro.com/shop/en/bass-pro-shops-flyshooter-the-original-bug-gun

We so need a feild trip to your place!

Ah ok so I vote for the light wash. "Espresso candied kumquat" certainly intrigues Did you play with that flavor combo at the Curious Kumquat?

Assuming ones on the right are the lighter wash. I must admit that although the pattern is more defined, the glossier splotchier ones on the left appeal more. I think because that is what I am accustomed to. What fillings this time?

David Lebovitz's blog ost this week about "The Gourmands' Way" intrigued me. Any comments if you've read it? https://www.amazon.com/Gourmands-Way-Americans-Paris-Gastronomy/dp/0374103151/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=davidleboviswebs&linkId=a86328c34acc356e37107718147e4c4a&language=en_US https://www.davidlebovitz.com/plum-flaugnarde-clafoutis-custard-french-prune/

I picked up some Tony Chachere Cajun seasoning a while back at the dollar store and found it not overly salty yet flavorful. https://www.target.com/p/tony-chachere-s-174-creole-seasoning-8oz/-/A-15225940?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Grocery+Essentials+Shopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9031078&gclid=EAIaIQobChMI3o_jspO33QIVj8DACh1UEQgNEAQYASABEgKvDfD_BwE&gclsrc=aw.ds

@blue_dolphin We think you can't keep using the generic toast term as your bread is so key. More details please

Is it perhaps the cooking method with paella having the wide open pan, crispy bottom that evokes a Persian Tahdig and the Arroz more pilaf style?

I was going to say my idea of Japanese potato salad (via Hawaii) has ham and is creamier. My friend from Yokohama apologied when she served it thinking I was wedded to "American style". She soon learned I was culturally omnivorous

When I see that (word escapes me) bloom? white? on the grapes I anticipate good flavor. Great stuff y'all are posting from your trip.

Can someone please just crown Kerry the Queen of Adapability? Don't think there are any close contenders

Oh chldren! (well males but you did not read this...) I also have fond pickle jar (barrel) memories. We'd walk around for hours nibbling.

@weinoo pwehaps if it had been chicken with chickpeas it would have been better

Yes all enticing and now I just did a head thump as to what I needed from the Persian market which we failed to stop at - pom molasses!

Ha! Los Angeles missed the knife (longer than "OK") in my son's CD case. It was a leftover forgotten from a backpacking trip. Hong Kong however caught & confiscated...