heidih

Large bite size - like from first thumb knuckle to tip. That way to get more surface with flavor and they could so quickly. I assume we are talking the loin where the meat looks "white" when cooked, though tenderloin is more flavorful..

I would cut up into small irregular bits, marinate with citrus, oil, garlic or the like, saute and it will be done in a couple minutes. Taste, and if dryish, sauce quickly to keep moister. Oops see you are already in brine & citrus, but do use some oil/fat for the quick cook.

blue_dolphin - not sure where you are in So Cal but Laurel's Heirloom Tomatoes is a great source. During the season you can shop at her location on posted weekend days. The Berkeley tie-dye I got from her was the most gorgeous delicious tomato ever (see image). http://www.heirloomtomatoplants.com/ Tomatomania is a good source and the sales personnel on site are helpful. We have had them at the South Coast Botanic Garden Spring Plant Sale for a couple years. I think they are coming this year (April 2) but it is not on their site yet.

Beebs - these apricots, stuffed with mozz and pistachio and bacon wrapped have been on my mind since I saw them on Food52 this morning, I think the type of cheese and nut could be flexible. The combo hits those savory/sweet/crunch/goo notes for me. http://food52.com/recipes/15308-bacon-wrapped-apricots-stuffed-with-pistachios-and-mozzarella

Perfection is not the goal. You have great ideas and I think that even giving someone the idea of foraging or expanding their horizons is a big deal. Perhaps because I am not a recipe driven cook the idea of new ideas appeals to me even if I will never forage an "X". But I will forage wild fennel and chrysanthemum and mallow etc. and take inspiration from you, The classic New Yorker article (behind pay wall) about a trip eating off the land with Euell Gibbons gave me ideas about ingredient use but I would not hunt the specific ones down as I am nowhere near. I say go for it. http://www.newyorker.com/magazine/1968/04/06/a-forager

Franci - we need to know about the kabocha squash spätzle!

Those look great so I need details I had not heard about soaking in stock and imagine any flavorful liquid would work. Did you use salt in the stock or salt them after roasting. Also tossed in oil? At what temp cooked and for how long?

I would love to. What aspects of the manuscript are you looking for feedback on?

It has been eons so I don't have the recipe at hand but it was a fruitcake packed to the gills with fruits and some nuts AND it could be sliced very thin. The key in my thinking is that the fruit was soaked for 2 months in booze prior so it was soft enough to allow that thin slicing without tearing the cake.

Sartoric - that crunch mix sounds delightful. I will have to look for it. The peanuts look dry-roasted. One of my Farmers Market vendors sells little $1 packets of corn nut, pepitas, spiced limas, as he does dark roasted in the shell peanuts for me on site. Hmm - may have to make my own blend The fried shallot is everywhere here in Indian and Asian markets as well as the peas.

Playing around today this recipe ofr clams or mussels with lime butter sauce popped up. Lime butter with fish, with vegetables, pasta....... http://food52.com/recipes/32797-clams-or-mussels-with-lime-butter-sauce

In my ongoing venture to not purchase citrus - using only homegrown or gifted - I use whatever I have as the acid in marinades and dressings. I also slice and use peel and all with roasted vegetables and proteins. When I had lots of trees I would put out the offer to friends/neighbors to trade our various types. I have not tried making lime oil with the zest but the idea appeals to me.

Today's purchase for $1 - grown in California!

The massive algae blooms resulting in highly toxic domoic acid have kept the season from opening. What a mess. http://www.sfchronicle.com/science/article/Hopes-for-crab-season-run-low-slight-prospect-6736479.php

Be sure to familiarize yourself with EatingAsia http://eatingasia.typepad.com/

Yes - it does not last long as it is such a lovey product. The kids would sit around and dunk lightly toasted bread in it

huiray often just uses it as a vegetable. I like to take masses of it, cover in olive oil and set in a low oven to extract flavor. Fabulous as a bread dip or to finish other vegetables.

Los Angeles - sure they are from Mexico. Farmers Market and grocery store are more like $3/lb...... I wonder how much the current fad of cauliflower as a low carb substitute factors in.

Not to rub it in - but almost daily $1 for a huge head at the dollar store...... The local South Asian population piles them up in their baskets.

Porthos - if you click on the Serious Eats link I posted that is the nut Kenji shows

Kenji's article at Serious Eats might help http://www.seriouseats.com/2014/11/toast-nuts-in-the-microwave.html I tried it with raw peanuts and they just sat there and did not roast - BUT - I did not oil and peanuts are not technically nuts. Have not tried with true nuts yet.

I had an 18" x 18" marble square set into a remodeled kitchen counter and was astonished at how many people thought it was a cutting board! I used it for candy and pastry. I think it depends on the depth of the cuts and would call a marble guy to see what they have to say. Unfortunately I do not hold out much hope...

Mine is eclectic - all things friends and I enjoy that do not necessarily "go together". Lots of short grain sticky rice to sop up juices and act as a neutral for strong flavors. Proteins : squid marinated in Korean hot pepper paste etc purchased from the market- to be broiled (no grill now); shrimp in a Vietnamese marinade (sweet,salty,sour); pollack in a ? marinade of olives (really lovely ones), dried cranberries for sweet, dead ripe lemon slices, olive oil, paprika. Steamed brussels sprouts and tiny potatoes with a garlicky, gingery, peppery, mustardy mayo. Cucumber (Lebanese) in a ginger and fish sauce dressing with lots of green onion. Purchased chap chae noodles. Oh and a bag of those power greens from TJ's dressed with cilantro dressing and a smoky tomatillo salsa. What a mash up!!!!

Steve - Anaheim = Vietnamese food - a whole nother territory. I think the point huiray was sort of making earlier is that the big fat white ducks we know in the US are Pekin ducks - breed versus, Peking duck - the dish.

Interesting. I have always only noticed it in combination with apricot I think. I will be interested to hear what others contribute.