heidih

Looks good Norm -do you ever do the lightly pickled daikon rounds as wrapper material? My local Korean marts haven them in cold section (3-1/2" rounds and thin). I prefer fresh but man the smell of my pickled daikon from fresh used to cause my son to scream "mom!!!" from several rooms away when I opened jar.

And to go step further I use the pods (dry) and massage the stringy seedy paper bark amalgam - mild but definitely present

Speaking of meatloaf - this Serious Eats interview with Frank Bruni has ideas that I think translate to balls http://www.seriouseats.com/2017/02/special-sauce-frank-bruni-part-2.html

David - white pepper I usually flavor the broth or dipping sauce with the aromatics cuz store-bought are more about texture

Well that puffy cutie deserves to be explained!

I have a fondness for very springy chewy fish balls. Hoping someone will contribute as I have only ever purchased them

Almost booked a flight the other night but thought too close to Ash Wednesday - regretting now.... Here is my beignet shot for those who have never seen the magnificent snow flurry

I grew up as the kid sent to school with avocado and garlic salt sandwiches.... I like a hearty sourdough toasted (thick slice) with a smear of roasted garlic, a lick of bitter orange marmalade and a general amount of the green goodness

Classic now California use is a half wit a drizzle of thick balsamic or pom molasses smeared then on toast

I occasionally buy them from the local Viet market that also caters to *island folk: They are lovely reheated with a fresh salsa

To save yourself from a knife battle with a kabocha squash or other really hard one - just set it on the MW plate (no poking) and cook for 3 minutes, rest at least 15, and repeat until a poke is to your liking. Sometimes I just want it a bit soft so I can cut and roast, and other times for puree I let it go until it almost collapses. The rest period is essential

I like it quick pickled after thin slicing on the mandoline. The larger rounds make a nice addition to grilled meats wrapped in lettuce. Mzny Korean BBQ places offer that along with the lettuce and rice sheets. It does have a very strong odor when you open the jar....

Tuscan bread - no slt - meant to be eaten with other salted foods http://www.thekitchn.com/whats-the-deal-with-tuscan-bre-126519 Like the unsalted rice in Asian cuisines

I enjoyed this article today about the Santa Monica market, Not my market - my relationships are at Torrance and Palos Verdes, but similar experiences. I enjoyed the bit of backstory on the farmers. I always ask where they farm and about weather and upcoming crops.\\http://luckypeach.com/guides/how-to-master-santa-monica-famers-market-los-angeles/

Here is a different link with ingredient list http://www.shopwell.com/something-south-african-cooking-sauce-karoo-farmstyle-apricot/sauces-marinades/p/9150600205

That is how the cooked cuttlefish is sold in my local Korean markets.

Internet posts about Persian New Year soup Ashe Reshteh like this one on Food 52 compelled me to order some to go from a local place. Comfort food https://food52.com/recipes/32708-persian-new-year-s-noodle-soup

Saw these young dandelions where I'm pet-sitting and plan to have them with eggs

The other day having roasted turkey bones and wanting a bit of stock I added water to the roasting pan and tucked back into oven. The smell was lovely, but when I went to check it the cheapo aluminum disposable pan flexed and the oven got a bath of turkey stock. Will I ever learn that those cheap pans do not do well with liquid???

I used Chef Crash's method for maybe the 4th time this holiday season. and did hot on hot - good crunch, no sog- wonderful even a week later

Her post mentions chicken and Cornish game hen....grrrr

My thought as well......

Kenneth - I planted some in a large pot outdoors in May and they took forever to come up and then stayed petite until about 2 months go. Now I am enjoying them constantly and find them especially delightful in egg dishes

They were in a recipe for a Central American dark fruit cake - macerated for weeks with the other fruit - still best fc I ever had

Her hands are probably too small to properly handle the adult's knives. Perhaps a more manageable sized general purpose knife? She could send you a handprint and a knife seller should be able to help.