heidih

George is lovely. Dill/fennel is usuaaly swallowtail. Nice lush garden

That makes sense in a hot humid place - kind of like when we swim lychee and loquats in icy water and sit around eating them on a miserable weather day

A dragonfruit with taste - that is interesting! Can you describe?

I've never had good luck with beef shank. I adore lamb and veal shank, but I've never been able to coaks the gelatinous goodness out of it. OOOPS - ETA: out of beef shank. Veal and lamb always wonderful

Those thick chewy looking airport noodles have burrowed their way into my taste brain! The seafood is lovely :0 Thank you! Yes, the incessant hawking is beyond annoying. In the 80's we flew into Mexico City. Between the little children begging "Chickles, chickles (chewing gum)" and the overflowing toilet I insisted we leave immeditely and hightail it to Vancouver. Of course the odd path of travel set off alarms with the DEA so I was practically strip-searched in Customs. At least the food and views in Vancouver were worth it

But the OP wanted the floofy puffy ones. I can get heart stopping (cardiac & taste wise) ones buit the puffy light a asir ones are not generally the "artisan"

Isn't the new Ottolenghi a sweets book?

Those glass jars are So cool.i'm a glass whore. Don' get me near a Chahuly exhibit or my California couple Walker & Bowes http://walkerandbowes.com/main/ I have one of their conch shells. Makes me happy every day!

Probably putting my foot in my mouth but holy heck shrimp cooks in less than 5 minutes - why sous vide? Maybe reboil the shells for a stock. Grits are pretty much corn porridge - if you're feeling special maybe go for Anson Mills or Bob's - recipe on the bag/boxFlavorings as you like. It is comfort food, not "fancy".

I had 2 old pear trees and they were so big that I couldn't cull so lots and lots of little guys. My neighbor introduced me to baking the halves with a touch of butter, sugar, and cardomom. A frequent evening treat, They were a tad grainy for out of hand eating

@HungryChris Pretty much want to live with you - hopefully your wife is understanding I am also a fan of using the herb blossoms - they had such interesting notes

Ha! or with pollinator drones https://www.npr.org/sections/thesalt/2017/03/03/517785082/rise-of-the-robot-bees-tiny-drones-turned-into-artificial-pollinators

Thanks to ALL! Will try both manual lighting and toothpick when daylight arrives. I have to unfortunately involve the "all-knowing" 95 year old but I will force him to read your responses which make such practical sense. As noted I am mechanically challenged though my paternal relatives are all lauded engineers and scientists... He is a bit full of humself with the current status of Croatia in the WorldCup....

Recent podcast/interview by my favorite person Margaret Roach re slugs - just the overturned paper...beer works too The slug bit is pretty far down. Love the ant info as well. These folks have a decent grip on reality

Ummm every Hispanic/Latin market I've ever been to has them and they are tasty. Even my 99 Cent store has excellent ones. I can't get there for a bit or I'd send some. They generally come in plain (still flavorful) and spicy

s noted I am a mechanical moron. I can build an Eric Owen Moss or Thom Mayne fantasy but the stove... So the white thing is the igniter right?There is no way to lift stovetop.

Ha - my neighbor came over the other day and asked if I'd given permission for several hives to be placed by my stable which is across the road and down in the other canyon so not obvious.... really?!? I'm all for urban bee keeping and had bees for years in the past - but hello - ask permission... @ProfessionalHobbit Damn - couldn't get to market today. So jealous. I know the one farm from Fresno would have had incredible 'maters. The bees in both chimney well that is a whole other story...

Yes! Bountiful & abundant! a pleasure to see

The 96 year old wants to fudge around with the problem burner. He thinks it is "plugged up". No boiling over has occurred. Its a 4 year old Bosch stovetop and the issue is at the most frequently used front right burner. It clicks and clicks- gas is coming out -can smell it so seems like an ignition issue. I am3 mechanically challenged. Any thoughts?

I like both Madeleine Kamman's and Melissa Clark's takes on snails: MK: Quoting from "When French Women Cook" where she describes an incident with the purging snails: "One boring Sunday afternoon , I succumbed to the temptation to remove the weight. By seven o'clock when we came back from some venture, the walls were decorated with the trails of climbing snails. I got spanked, hated live snails forever, and felt vindicated when they appeared in soups and sizzling in pastry shells". MC: Quoting from "In the Kitchen with a Good Appetite": "...we did relish dipping nuggets of crusty baguette into the molten. garlicky, green-flecked snail butter., of course. ....Years later, I feel the same, and am convinced that the only reason to order snails a la bourgignon is to sop up the butter surrounding them, then unload the snails to your tablemates, passing them off as delicacies"

I often am in same position but in your case - so excellent the vision tasted good. That CSO is apprently magical I was imagining soggy stuff

Check out all the useless but semi-interesting and amusing gadjets on "as seen on TV".... https://www.collectionsetc.com/products/as-seen-on-tv/kitchen-products

@Darienne brosing through Melissa Clark's "In the Kitchen with a Good Appetite" her pesnutbutter chocolate pie popped up. It is a chocolate crust with a cream cheese and whipped cram based filling - not frozen. You can find the recipe here https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797

Meatballs sound interesting. They hold together in the broth?

@Okanagancook According to Nathan in Food & Wine - don't sweat the brand https://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes