heidih

So many factors, so much bad info that I think pre-disposes folks to discount studies. How much in terms of quantity of intake in reality is ill-advised? The crud coming downstream that was touted as healthy and now either pointless or not so great for you must confuse the daylights out of folks. This as usual is less about food then health/politics so I will stop now....

Sorry to hog this - for the botanically inclined - pumpkin per my fave garden writer is culinary not botanical term (Margaret Roach) Link to her recent winter squash post http://awaytogarden.com/how-to-solve-the-feared-canned-pumpkin-shortage-adopt-a-squash/ "The word pumpkin has culinary significance, but is basically meaningless botanically speaking. They’re all squash."

I find that fermented things like miso and black beans play quite well with the sweetness and emphasize the depth of the flavor. Just miso and sriracha with some olive oil can lead to consuming an entire pan as dinner as will some crushed fermented black beans, an acid and a sweetener. Ack - good thing the FM is tomorrow.....

I am a huge fan of the various hard squashes. Aside from being fascinating in their visual variety and their individual tastes, they make great kitchen decor while you are deciding what to make I am currently favoring delicata as it is small (one or two people) and the skin is nicely edible. As with most winter hard squashes it reacts beautifully to roasting with olive oil, herbs, and a bit of salt/sour/sweet like soy sauce, honey and balsamic. My true fave is kabocha (Japanese pumpkin) - a mottled green, bit warty, high hipped beauty that also has edible skin and a more dry intense flesh than say a butternut. My method of "breaking in" is to set the whole guy in the microwave for just a few minutes, and let cool - at that point you can cut it up without having 911 on speed dial. Headed to Farmers Market tomorrow and will take some pics. This Yotam Ottolenghi butternut squash with gingered tomatoes and lime yogurt has been calling to me lately - need to give it a go http://www.theguardian.com/lifeandstyle/2015/sep/05/yotam-ottolenghi-recipes-new-book-extract-the-cookbook

I ran across this Meatless Monday post by a Hong King blogger as was fascinated by the konnyaku "sashimi" and those "shrimp" . I am generally not fond of fake meats but sure would be curious to taste some of these. Have any of you experienced these versions of konnyaku? http://mochachocolatarita.blogspot.com/2015/09/meatless-monday-potluck-lunch-party.html

In cased you missed this here is a link to Amanda Hesser's recent stoop sale of her cookbook purging - a clever idea that could be advertised via Craig's List or the like. Donate $5 for a food related charity and bring a family recipe http://food52.com/blog/14454-amanda-hesser-s-cookbook-stoop-sale-had-family-recipes-cookies-and-you

Info received from member Pierogi http://www.bravotv.com/top-chef/videos/playlist?clip=2915634 Looks like Dec 2, 2015

Perhaps they were just a bit young and had not come to their full fragrance. They are weeds at our botanic garden and just brushing against them makes me hungry I do like them best with eggs where they take center stage.

Hmm - hard to tell from your image, but if you go to this Serious Eats link were they the flat strappy leaves on the left or the more tubular flowering stage on the right? Generally on the way home they really scent up the car though when cooked do mellow. http://www.seriouseats.com/recipes/2010/04/seriously-asian-stir-fried-chinese-chives-with-eggs-recipe.html

Good ideas in the tomatillo topic http://forums.egullet.org/topic/90593-tomatillos-the-topic/

I think this is the topic you refer to. Lovely bird http://forums.egullet.org/topic/145630-cooking-with-the-char-broil-oil-less-big-easy-fryer/

Great palm sugar article here by Robin from Eating Asia http://eatingasia.typepad.com/eatingasia/2015/08/on-pursuing-an-obsession-and-getting-nowhere-until-you-do-me-and-palm-sugar-.html

This is what I grew up with. We used lots of chopped nuts in Austrian pastries. For big baking sessions we had a blade for the clamp -on manual meat grinder but that was for ground nuts. Some of my relatives use the back & forth dual handled curved knife (name escapes me) in a bowl. More often recently for baklava, Linzer Torte and similar I use the gallon zip lock bag outside on concrete with a big rock or the meat mallet. Never ever occurred to us to chop on the board

If durability has been an issue for you, perhaps the ones designed for medical use would be a good item. Example http://www.globalindustrial.com/g/janitorial-maintenance/garbage-recycling/containers-step-on/medical-step-on-steel-waste-cans

Giant stainless bowl and lots of water/hand agitation. I call it my placenta catcher bowl - sure Kerry knows.......

Yes just soak about an hour and then on towels. This is when I have so so many from the Jack O'Lantern carving

You do what I do -leave some of the goo on resulting in the darker color and extra flavor I tend to brine mine in super salty water versus just surface salt. I was interested to hear that the seed vendor at my FM does the same.

A perfect Christmas decoration with the tree shape and red background. Wow!

It is great to see the old treasured recipes in this topic. An older topic on preserving them might be of interest to some http://forums.egullet.org/topic/134353-preserving-your-family-recipes/

This is what he is referring to http://forums.egullet.org/topic/24363-the-cabin/

I see little point in sharing individual articles as you can all jump on and pick what you want. They have mostly interesting posts/articles. The closing/moving of Noma and MIT's Open Ag project are examples. Enjoy! http://luckypeach.com/how-to-feed-the-world/ http://luckypeach.com/why-im-closing-noma/

Perhaps I missed an earlier discussion of the fog leaf powder. Did you simply dry and pulverize fig leaves? I've used them fresh as a wrapper for grilling or steaming. The powder sounds interesting- does it retain that coconut-like flavor?

Wait - if the building sells then the new owner has control - I don't understand why your realtor is not laying out all the options unless they have no experience?

Your realtor should have pointed you to a business broker but I realize you are in a small market. You need to establish as noted above what you are selling and what you are keeping. I would contact some brokers in the largest city near you and see what they say. It is complicated and an area where some expert advice might make it a better outcome.

From Kim's site with Marlene's recipe. These are wickedly good. http://recipecircus.com/recipes/Kimberlyn/VEGETABLES/Marlene39s_Cream_Roasted_Potatoes.html