heidih

Such a versatile ingredient

Well thank you for your input. Tofu is used in various ways for diffferent textures. Is there one you enjoy? I was pretty much done wth people today - you tipped the scale

I do not recall where I got the tip but holy heck all that pan fry or whatever.. And the elaborate weightingt down... Push down on it a bit to get some water out, towl off, cut up, marinate briefly and....................broil = second rack down. Crusted outside, creamy inside YES I gobbled recent batch before photo op ;0

I used to watch her call-in show and admired her down to earth practicality coupled with knowledge. This first segment of Ed Levine interviewing her is wonderful (at least to me) https://www.seriouseats.com/2018/04/special-sauce-sara-moulton-on-leftovers-college-gigs-and-not-looking-for-attention.html

Yes the wavering bpnito flaes are a 'thing"

There are vast differences between various typesof stocks or broth, the concentrates or powders,and whatever your notion of the genre is. I am constantly offended by recipes that offer substitutions. Really! If a particular dish requires a specific building block say so. Otherwise just say "add more umami to taste"? I swear the whole adding chicken broth to make everything better?! - only a great marketing tool for Swanson et al

We often had such sweet dishes for dinner as part of our Austro-Hungarian background. Platschinken (crepes) were a favorite. Usually with powdered sugar or marmalade. Generally on the always meatless fridays.

I break thm into several pieces and nuke. Don't go 2 minutes right off. Test after 30 seconds or so. They curl/cup and some spots get hotter than others. They are crispy like a rice cracker. The packaging is poorly worded - not really a wrapper like the thin rice papers.

Perhaps twirling it onto a pea loaded spoon? I do enjoy the flavor/texture pop of peas ith pasta.

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