heidih

Well our member Old Foodie had this to say http://www.theoldfoodie.com/2006/11/livre-la-royale.html and Lucy Vanel (member bleudauvergne) did discuss similar ingredients regarding civet on her blog http://kitchen-notebook.blogspot.com/2006/09/whats-in-civet-part-i.html Perhaps some clues might be found. Good luck

Wow - so at any time did they put a screen round you to muffle your groans of pleasure and/or bring you smelling salts as you'd fainted from the intensity? What jumped out at me was flowers and leaves. I have great access and need to amp up my experiments I still recall fondly when my Aussie niece visited and we used lots of fresh lemon verbena in a salad with apples and dried cranberries to go alongside wild caught Alaskan salmon - wow - its not just for tea for sure!

oooh - sounds like a great cultivar - learn something every day

That looks like what is sold here as elephant garlic https://en.wikipedia.org/wiki/Elephant_garlic

I agree. After reading this Serious Eats article I took the path of refrigeration if it was going to save wasting a tomato. If they are ripe heirlooms I will risk mouth sores and just gorge rather than wasting but in a pinch I refrigerate. Roasting I find loses the unique flavors. http://www.seriouseats.com/2016/10/why-you-can-and-sometimes-should-refrigerate-tomatoes.html

Bratwurst? - the sausage in the image

I've been following the preview recipes and it looks interesting although probably almost all available free on line. Anyone pre-ordered or considering? These days I rarely purchase a recipes only book. https://www.amazon.com/gp/product/055344798X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=lucpeatum-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=055344798X&linkId=dcfd4947c743eb151b8cc477fe8653c9

Edward- check out this link Q & A with a renowned herb grower - tulsi is discussed http://awaytogarden.com/giveaway-horizon-herbs-richo-cech-on-the-worlds-basils-eastern-spring-wildflowers-and-more/

Looks sugary so I thought persimmon but those are usually flatter

Putting it on library's "PLEASE BUY" list Food52 had her interesting to me fig cornbread today https://food52.com/recipes/61839-cornbread-coffee-cake-with-fresh-figs-and-walnut-streusel

Anna - those little tomatoes look like green heirlooms so I would taste one and see if ready to eat versus needing ripening

http://awaytogarden.com/how-to-freeze-parsley-chives-and-other-herbs/@Tere This post on Margaret Roach's site has the interesting frozen parsley logs

Obviously I am not the French chef but I saw this quiche in reference to the local girl's new cookbook Sqirl and it sounds like you might enjoy. It is on p25 Daily Quiche and is on the look inside from Amazon

I have never roasted them. With described intention if you want a classic version I think you want to keep it chickeny not roasted even with the chickn itself. So classic broth including maybe 4 feet for a gallon? Link here re only feet n And this topic which covers chx stock in general and links back to basics

It is often used as the stock in soups and stews - an example in the classic Persian soup Asheh Reshteh http://www.mypersiankitchen.com/asheh-reshteh-persian-noodle-soup/ - or are you asking about the liquid from canned beans?

This is an interesting take on the status http://www.wsj.com/articles/behind-the-monsanto-deal-doubts-about-the-gmo-revolution-1473880429

I stumbled on this review of the restaurant in Tulum in the Yucatan on Lucky Peach some time back and then ran into the book on the shelf at the library. Inspiring and refreshing http://luckypeach.com/bare-necessities/ Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

Previously discussed here just a bit....

My first try of the chicharron at the big local Mexican market. Still warm, crackly crisp skin and bits of tender meat. This piece (Id already eaten a quarter of it) was 84 cents!!!

I am not a chocolate person but OMG sharing the electric toothbrush pollination with gardening friends!!!

OK I have never ever done it but I am going to beg the library to order tomorrow!

Oh curses BonVivant - now I am dreaming of chewy sourdough cornbread!!!

I had the perfect birthday meal last year - I am almost afraid to try it again for fear of it not measuring up. I did the free on your birthday boat ride from Los Angeles Harbor to Catalina Island and had perfect fried calamari with a roasted red pepper mayo dip and grilled artichoke halves with grilled lemons to squeeze and a pesto mayo. The accompanying bread was excellent. View of the harbor and casino. Perfection!!! (cant find casino image but this is other direction towards cruise ship and pier

A vegetable start vendor at Farmers Market suggested the issue was lack of pollination and that I might have to get the paint brush out and get those male and female bits together. I'd yanked the plant out by then.... Those little stunted then rotting zukes are SO frustrating

And of course his wife's beautiful tribute to her dad