heidih

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.

I learned something new that applies to my area (southern California). The old people were entranced by the Delicata squash I roasted at Thanksgiving. Turns out that they are not available after Thanksgiving as they do not store well. and the market do not want to sell a product that will get rotty (had that experience with one late in season). I called several markets including Trader Joes and got a consistent answer and was pleased that they both explained the situation and were not selling poor product.

It is freezing here so crock pot soup in process. A very very loose Ash reshteh. The onion and garlic, and a box of button mushrooms were oiled (olive) and pre-browned in the oven and the tumeric and hint of cumin added at the end to not leave them raw in the liquid. I tucked in an ancho chile (dried pasilla) and a single star anise wing. For the legume I am using plain old brown lentils. Some pre-softened carrots for sweetness. I prefer it with just spinach adding fresh herbs when ready to eat in each bowl. My cooking tradition always cooks the noodles separately and with this quantity I definitely did not want wheat based pasta. I actually enjoy/crave the texture of shirataki so I added a packet of the tofu ones in a tubular shape. Smells great now, but I have several hours before it is ready and it is always better after sitting overnight. Oops and some tamarind water just cuz the huge bag of pods fell out of the cupboard In the crock:

The video certainly makes the common sensible points about heavy firm fruit. However the greening is not usually unripe http://fruitguys.com/almanac/2011/04/08/green-oranges-re-greening-is-about-temperature-not-sweetness We grew a lot of citrus and this also what I observed. Navels for juice- not so much - they can have that dry issue. "Juice" oranges for your drink is a better bet. Juice oranges can be fugly but lovely.

Gosh since the topic is sprouted and they have tails I think the poster is looking for sprouted pnut ideas?

Found these at the Numero Uno market and must give them a try. I did not cave today as my larder/dishes to be made is full. Soon and will report. $3/lb

Pan two of baklava using chefcrash's method and my proportions. Syrup flavoring was calamansi juice. Pretty dang good even without "mellowing time" https://forums.egullet.org/topic/105592-baklava-baklawa/

A bit of holiday baking: pumpkin bread and a riff on Linzer Torte in bar form. The latter ended up with too much jam so they are more of a cookie/candy hybrid. Phyllo dough defrosting so baklava later today.

I thought you might enjoy a shot of my friend's calamansi tree. It is having a spectacular season. The sun was very bright and almost directly overhead - the shadowy part is the other half of the tree which is similarly jam packed with fruit. I picked some for general use and to flavor the baklava syrup which is on deck today.

I have been enjoying the links to the stories. Corn wars = wow! I had only previously run across a handful of the articles. http://www.eater.com/2015/12/9/9870756/2015-best-food-longform

Melissa did you catch this article on Serious Eats about baking soda - I enjoyed it with the different experiments & pics http://www.seriouseats.com/2015/12/cookie-science-how-baking-soda-works.html

Here is the topic I think you want https://forums.egullet.org/topic/99457-the-gray-kunz-sauce-spoon

Yes Melissa - I put it in whole until I think I can cut it in half to remove seeds, then back in MW til as done as I want. For me that is usually just enough to be able to chunk it for soup, or leaving it a bit more firm - to roast , but you can certainly nuke until quite tender once de-seeded and cut up into quarters or the like. If it is one of the dryer ones I might add just a hint of water to the container. Kabocha runs neck and neck with delicata for me in terms of delicious; though they are quite different.

Could not put my hands on the book, but here is a link to several pages about Barbara Tropp's double stock and stock infusions https://books.google.com/books?id=I83JPBk5Yy4C&pg=PA61&lpg=PA61&dq=barbara+tropp+double+stock&source=bl&ots=CAJ-pVAzhd&sig=tsenpsDqFmLsKyfJ5CC4pHUcjRo&hl=en&sa=X&ved=0ahUKEwjxzbzgv6LJAhVIVT4KHfIXBr8Q6AEIHDAA#v=onepage&q=barbara%20tropp%20double%20stock&f=false

Do you have Barbara Tropp's China Moon cookbook? She would make a basic stock and then did a series of 2nd and even 3rd simmers adding various ingredients to create a complimentary stock for particular dishes. She tells the story of the disaster of a serious earthquake in San Francisco where the restaurant was - losing all the stock due to no electricity and having to start from scratch as the various dishes just tasted flat to her without the double and triple stocks. Book in storage so I can't be more specific. Going to look for it this morning and will update if I can find it.

Very informative and enjoyable - methinks you have on air star quality- the humor tempered with clear explanations. What serendipity that it was a slow night as that really allowed us watching to get a good sense of your cooking guts. Do post again with a link if you continue. I forage a bit but you have inspired me to take better advantage.of my local bounty.