heidih

Coconut scraper?

I played with Cornish hens alot as a young cook. Usually roasted and basted with butter and fruity elements. But my favorite prep was steamed. Cavity stuffed with ginger, scallion, and rubbed inside & out with soy and sichuan peppercorn. The hen skin is nothing to write home about on a good day - think we peeled it off. Dipped the succulent meat in a tarted up plum sauce. Steaming fowl is an under-utiized method in the West I think.

The red lentils are hulled and split so they do cook quickly but maybet not THAT fast

Love those on rice. I remmber when I did bok choy steamed with them for an Easter buffet and my god-daughter and Viet mom almost wept with pleasure. The rice was more Carib/Malay with split peas, coconut milk and saffron.... Cool you made your own

Look for an Indian market in your area

um yes overkill based on the scenario. In my opinion it makes the recipient feel obligated in an unpleaant way...

I agree that bringing wine to a "drop in for wine & cheese" feels odd. If at all, I'd bring something like a jar of local honey or jam. Hostess gifts so often are relegated to the "re-gifting pile"

As soon as I saw this all I could think of was Steven Shaw's take. I'm a sob mess again. And an obit https://www.nytimes.com/2014/04/11/nyregion/steven-a-shaw-44-founder-of-an-early-blog-about-food-dies.html

Well I got a dose of being out of the loop this morning when I listened to Ed Levine's Serious Eats interview with Matt Goulding of Roads and Kingdoms. I've just stuck my toe in the water but so far am in love. From their "about" Roads & Kingdoms is dedicated to a simple idea: knowing more makes travel better. We use talented local journalists, deep storytelling, and the good things in life—food, music, booze—to inform and inspire about destinations around the globe. R&K won the 2017 James Beard Publication of the Year award and is a winner of SATW’s Best Travel Journalism award. We focus on useful information for armchair and aisle-seat travelers alike. Site: http://roadsandkingdoms.com/

I'm doing a modified Ashe Reshteh with just lentils as the legume. It is vegetarian and delicious so it works for the veggos coming over If you have not read Kim Severson's account of her first attempt making Leah Chase's Gumbo z'herbes on Holy Thursay I highly recommend it. It is in the chapter on Mrs. Chase in Kim's "Spoon Fed - How Eight Cooks Saved My Life". Great book in general.

Thinking a greens soup since it is Green Thursday, I wandered out to see what I could include. Found some mallow, wild fennel, dandelion, and mustard. A bit of the raw mustard had a perfect sharpness.

Doing lamb. Best piece I could see was a very large shank (image attached) which I'll slow cook in oven with masses of garlic and herbs and some mustard on a bed of older carrots. Toasted No-knead brad to sop up juices and a huge salad of bitter young greens that incoporate the juices as well. Others bring dessert.

Can you maybe share your recipe in Recipe Gullet? Sounds like a winner for our summer

I thought it was a bit snarky but completely on point. As someone noted earlier people want the "magic formula" and therefore common sense seems too simple; plus not marketable. I was reminded of Susan Powter who had questionable nutrition info but at least empowered women to eat again and to eat whole foods.. Do you all realize how many women are afraid of food? That is a whole other forum. I sent it to my 95year old healthy dad who adores Prevention magazine and he is sifting through it; not good with computer reading...

Goguchang adds depth or even miso https://yummybazaar.com/products/authentic-korean-gochujang-very-hot-pepper-paste-by-haechandle-1-1-lbs?utm_medium=cpc&utm_source=googlepla&variant=20223988998&gclid=Cj0KCQjwqM3VBRCwARIsAKcekb3l0xCC34QZqB00cjWFnudiZy1dd9alis9CF2hNFSQQYl2QsTwuP_kaAtPUEALw_wcB

Wec have a topic on it here that ight provide helpful links/ideas

I just saw this from a FB friend - is this your venue? https://www.facebook.com/socal.ren.faire/

On a more positive and interesting note Ed Levine's podcast with author Andrew Friedman about his new book on chefs is interesting. and informative. It deals more with 1968 to late 80's

I think in the US "chips" are the paper thin fried disks and French Fries are the potato batons - deep-fried. Crisps is not used. But elsewhere crisps are our "chips" and chips are our French Fries!

Oh hell - we had this bizarre scenario a couple years ago. Chef killed and cooked wife. I ate there! http://articles.latimes.com/2012/sep/18/local/la-me-restaurateur-20120919

Chicken powder - magic broth enhancer

Do you make your own saba or purchase? I so miss my grape vines....

oops - it is open https://sf.eater.com/2018/3/12/17111620/wurst-hall-kenji-lopez-alt-open-san-mateo

I think it is just not appealing to the fresh facing younger crowd. We have Rockenwager http://rockenwagner.com/ but it is not hot on the scene. It is more a nostalgia thing. However...Kenji of Serious Eats is opening WurstHall soon I think - that may fuel a change? https://sf.eater.com/2018/1/10/16874790/wursthall-san-mateo-menu-kenji-lopez-alt-restaurant

Well Melissa Clark - a Brooklyn person - always mentions snipping basil from her patio. Couldn't hurt to ask her She loves big flavors so.....