heidih

Maybe its buttermilk - that I could handle

I have watched them all. Interesting, thoughtful and compelling. Here is the general link. I love my city https://www.kcet.org/shows/the-migrant-kitchen

It does seem wasteful in an overall frugal cuisine

And perhaps the most cool re-purpose is the ancient/traditional ricotta from whey! Yay! http://www.cheesemaking.com/store/pg/217-Ricotta.html

Hhmmm - I know I saw something recently about drinking the whey, and I see whey protein marketed. Found this article interesting https://www.farmcurious.com/blogs/farmcurious/17599408-cheesemaking-what-to-do-with-all-that-whey

Beet is/was used to color our Red Velvet cakes in lieu of food coloring. https://food52.com/blog/15776-an-all-natural-red-velvet-cake-that-s-truly-red Vivian Howard did one with chocolate on her show here http://www.achefslifeseries.com/episodes/34 recipe: http://www.achefslifeseries.com/recipes/47

I'm with your brother on the wrong weather. I started my radishes which I overplant and use for greens - but - way too hot and they are not happy

Often sold flowering here - stronger taste but I like it

So you don't lke the MW asparagus? I've found it to be a good way to avoid water log. Was interested when Kenji touted it here http://www.seriouseats.com/2017/07/how-to-steam-vegetables-in-the-microwave.html Wow - unexpected mechanical failures - not a happy place. At lesst you have that crazy pup to distract you

Oddly in agreement with liuzhou - my little marble m & p snaggged for I think $3 at the mega local flea market years ago. Used at least several times a week https://www.longbeachantiquemarket.com/

So the marketing geniuses at the phyllo/fillo company decided a smaller double roll in the 1 lb box made semse - maybe for applications other than baklava -grrrr The size was so stupid. Tastes great though apparance sketchy. Flavoring was slightly under ripe tangerine peel grated rind in the sugar syrup. Gaps are quality control testing ')

I grew up with parsley root - from the garden. The easiest closest cousin available here is young parsnip root.

Shelby - just on counter. I take out of bag to avoid any condensation/sog. Most are ready to eat within a few minutes - voice of experience

When I do the TollHouse recipe on the bag and scimp a bit flour and go generous slightly on sugar I always get super super crisp and thin - just snuck one out of the Chritmas stash in freezr

Sorry bout the quote format... Yes! Glenn Roberts of Anson Mills brought Carolina Gold back from the brink of extinction http://ansonmills.com/products/23

Alo a recent Serious Eats podcast with former White House executive pastry chef Bill Yosses brought up the devotion to Mounds bars - the original with dark chocolate and no nuts. Now owned by Hershey but has a great history.

Also Canada and the NE U.S. are the "go to" for maple syrup. There are various grades and flavor profiles.

The US pretty much dominates world almond production with my home state of California being at the top of the heap. Almonds come in all kinds of "flavors" these days, but you might consider trying the Blue Diamond Smokehouse ones; a very traditional gift here. A small bag or container can be found in most markets and Walmart, Target and Costco have them in quantity.

Since you will be in Louisiana I'd suggest Tabasco hot sauce. Pretty USA iconic.

I'll bet it smelled great cooking and the browning on the green beans looks tasty. I am now on a mission to find my identicl twin colander - it HAS to be in the garage - most likely in a Tetris skilled only accessible storage box....

On the olive oil in mayo - Kenji over at Serious Eats explains: "You see, extra-virgin olive oil droplets are composed of many tiny fragments, many of which are bound tightly together, preventing our taste buds from picking them up. Whip the olive oil with enough vigor by, say, using a food processor or blender, and you end up shearing those bitter-tasting fragments apart from each other. The result is a mayonnaise with a markedly bitter flavor. Not only that, but these tiny fragments actually decrease the efficacy of emulsifiers like mustard and lecithin, making your sauce more likely to break" If you want some olive oil flavor he suggests brinking the mayo together with neutral oil and then whisking in some olive oil.

Hunter being there -also 3 french hens, 2 turtle dove, and a partirdge in a now decisuous pear tree

I scored the carcass. The look of relief on my friend's face was priceless; no way she was gonna deal with it. Of course this morning the medium stock pot had gone into hiding so Big Boy was pressed into service. Smells so good. Sh did a traditional bread stuffing (yes stuffed in bird) so the celery, onion, poultry seasoning are subtley present. I pulled off enough meat for a little bowl of mayo based salad but I won't pain your eyes with the image as I added some of the cranberry sauce - my plate with pickled beets alongside is a magenta fiesta. I love turkey and this was just a 16lb mass produced one. Sorry bout image - new software changes have robbed me of my skills

We are no stranger to camel milk - check out Lior's posts here and maybe ask her.

Your zucchini always appeals. How did you make the "pancake"?