heidih

@Shelby Nice set-up for the lettuce wraps. Are those perfect golden cubes tofu? Your method?

oh crud - caul fat...cant even blame auto correct

@Kerry Beal That one placemat screams "cauk fat" to me!

I seem to recall Julua Child in one of her books advocating tipping the drippings from rested meat into the salad bowl. I've followed the advice

Here in the south bay of Los Angeles the waste management companies dictate recycling rules. Some people are appalled that several cities, including mine, do not ask reidents to separate. I've spoken with the Sanitation District rep at length. Detailed studies were done in each city. The narrow winding roads with lots of dead ends which prevail in several localities make having different pickup trucks environmentally non-sensical. The separating is done by skilled workers and is surprisingly effective. Also, a whole lot of folks are incapable of following dirction so the recycling has to be re-sorted anyway.

Well there is Bravetart for iconic American sweets https://www.saveur.com/bravetart-stella-parks-cookbook-review#page-3

Lychee today at Korean market (H-Mart). $2.59/lb. I squirted juice all over me just opening a few; and I'm a veteran. Good flavor too. Chilling for a cool snack later.

Link to his seminal Lebanon broadcast https://vimeo.com/203033243

I'd break the frozen packet in two. Half like Okanagancook mentioned in a "snail butter" like Melissa Clark with lots of good bread for mopping up. https://www.nytimes.com/2008/07/16/dining/16appe.html The other half I'd do the next day in a Thai inspired herbal coconut broth with rice. They barely need any cooking time so I'd probably just slip them still frozen into the flavorful liquids on low heat. Do report back.

Part 2 of the referenced interview - excellent

Guessing warm soy milk which would be traditional with the fried cruller

I feel one of his significant legacies is the honest and loving light he shed on immigrant kitchen workers as the solid underpinning of our food chain and food service in the US. Example: http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

Roads and Kingdoms says http://roadsandkingdoms.com/2018/memory-anthony-bourdain/

Thank you

Well my dad loves lamb shanks but stepmom runs to the puke basin when she smells it.....SO I'm thinking of doing them in crockpot outdoors for he & I and roasting her some duck wings which she adores - to ease her pain. I've done the shanks with success in crockpot before.

This 2017 New Yorker article is a nice perspective on a complicated life https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast

We have lost a significant voice. His reportig from Lebanon was so heartfelt, and as Kenneth T noted, his work has evolved as a social conscience. Example http://roadsandkingdoms.com/series/dispatched-by-bourdain/ As a wise man said this morning - suicide sucks. Particularly piercing to a daughter of a suicide.

Some good ideas can be found in these prior topics https://forums.egullet.org/topic/3795-eggplants-and-aubergines/?hl=eggplant https://forums.egullet.org/topic/139812-aaackkk-eggplant-overload-in-my-csa-share/?tab=comments#comment-1829510 https://forums.egullet.org/topic/142739-what-is-your-favorite-eggplant-recipe/

@JoNorvelleWalker Absoutely true - turtles and tortoiss on a mission are relentless. Here is my Tommy (African hingeback - my cell # on his back as he is escape artist) Anna's tablets emind me of the tabby kitten my pittie "found". I only had him for a day bfore I found him a good home. He is now a huge male who terrorizes the family labrador The image is my neighbor holding him awaiting adoption

Hell I'm imprssed she can

I also enjoy charred scallions and find they can be good done under the broiler or in the toaster oven. If I have a surfeit I do them that way, chop and freeze for inclusion anywhere alliums add.

Oh no - purchased phyllo is fine - its all about the layering and filling. ChefCrash's method is wonderful. No more tedious layer/brush/layer/brush. I suggest a browse through the topic.

Ed Levine's interview with the author spurred my curiosity. Has anyone read it? Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine https://www.seriouseats.com/2018/06/special-sauce-edward-lee-on-finding-home-in-a-bowl-of-collard-greens.html

This gorgeous stuff needs detail! I am a tofu lover

Well sealed and stored in freezer I hope? My immediate thoughts are baklava and spiced nuts.