heidih

They are in a pot - I have seen them out of control in the ground Along with young radish greens they elevate eggs instantly to lovely quick meal

I could be wrong but those just look like steamed buns - probably w/o filling? They do pull apart in nice long shreds

Ha! I sampled the tiny clams done that way at local Korean market that puts out lot of samples on the weekend. I bought a container because they were so so good. FIrst time I've ever had anything close to food poisoning,,,,but...they are so good that I sample them every weekend if they are on offer- no issues but then I've not consumed a whole tub again.

As I recall it is more powder than granulated but I wouldn't stress on it. We always kept shaker of powdered sugar with a vanilla bean inside to dust over baked goods. I didn't know what vanilla extract was until we started baking American recipes.

Shelby - it is a packaged product like this https://www.walmart.com/ip/Dr.-Oetker-Vanilla-Sugar-1.88-oz-Pack-of-12/19475071

I think that would be great with Chinese garlic chives - I'm growing some and they re such a flavor bomb

I enjoyed the article. What is odd for me is that I have little recollection of our Thanksgiving meals. I am a first generation American. I think we did the assimilation thing although for some reason the salad was always red leaf lettuce with a really light oil and vinegar with a touch of sugar. The cranberry was the one with the can ridges and I remember the kids sneaking the canned fried onions, and Campbell's C of M was involved in the green beans even though mom made wonderful green beans on other occasions with a white sauce and dill.....

The amazing late Barbara Tropp was a huge fan http://www.diningdish.net/2008/01/recently-discovered-unpublished-article.html

What?!? - you mean those berries that are starting to redden up in So Cal in time for Christmas? Details please

My library has wish list cards to fill out - I did one for your book. They use them in the decision making process

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?