heidih

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

Are you talking about this chain and this pot roast? https://www.lazydogrestaurants.com/menu/meat I avoid these "something for everyone/trying to be trendy" chains like the plague. That said, the 93 year old wanted to go to Elephant Bar (similar) for his birthday last month - worst restaurant meal for all of us that we could recall - and we all ordered a different entree........

And here is a lovely interview with a daughter who has returned to farm http://www.splendidtable.org/story/a-fourth-generation-farmer-on-leaving-then-returning-to-the-family-farm

Hhmm - a couple days ago the crowd here supported the feds against the same little company..... http://forums.egullet.org/topic/151868-just-mayo-not-really-mayo/?hl=%2Bjust+%2Bmayo

The method I described here http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315 uses a ton of grapes, reduces to minimal space and is delicious - saba

It was gorgeous and inspiring as always this morning. Even as it opens at 8am the crowd makes it hard to get images. I got peanuts, Malabar spinach, parsley for the rabbit, incredible Honeysweet pluots, and tomatoes. I always have to tell myself "you can return on Tuesday - just a few days away...." Here are just a few shots: Half of the incredible greens array A stunning pepper selection More of the Asian veg vendor with very young ginger in foreground. The pale brown bin is raw peanuts with okra in front of it

Well there must be some kind of synchronicity in eG because I have been meaning forever to ask you to tell us about your chicken and other stock method. Not so much in terms of how - we all have our methods. But what strikes me is that so many of your meals feature a stock/broth. I could eat that way all the time Do you have a routine for your abundant supply?

I know there is a regulatory foundation but this is the kind of stupidity that makes me hate my own breed (ya know those legal guys) If you are vegan and too stupid to read labels re ingredients then who knows what you will ingest. Bit too hand-holdy as so many labels are.

Heidi Swanson on her blog 101 cookbooks just posted a super simple interesting broiled date with ghee, saffron, and almond extract http://www.101cookbooks.com/archives/broiled-saffron-dates-recipe.html Our classic at mom's parties was stuffed with a water chesnut, wrapped in bacon and broiled till crispy and gooey - much loved

Food52 posted these 10 fall releases to look for. Any thoughts? http://food52.com/blog/13911-the-10-best-new-fall-cookbooks-worth-making-shelf-space-for My limited space is awaiting the 2016 Istanbul and Beyond from Eating Asia's writer... http://eatingasia.typepad.com/eatingasia/2014/01/on-pursuing-an-obsession-or-what-i-learned-from-selling-a-book.html

This has been trending on low carb blogs and generally contains a fair amount of cheese in the "crust" and sometimes also a bit of flour or bread crumbs and an egg

I agree with Duvel - my recipe cards are in storage but my comments are: we always used walnuts but I have used a combination of walnut, pecan and almond. I would not go total almond. It is a harder nut and not as flavorful. I don't think red currant is that critical. I have used raspberry with a touch of lemon juice and a whisper of zest. Cocoa powder - no. I also would not worry about the vanilla sugar product from Dr O. A hint of vanilla extract would not hurt but we don't. Personally we overbake a bit - we like the toastier nut taste and the chewier feel. Over the years we have evolved it into a bar cookie rather than a torte- a friends & family most requested item for Christmas.

It has also come up as a method in our topic on resource and energy conservation, though a specialized cooker was not discussed http://forums.egullet.org/topic/82142-energy-and-resource-consumption-and-conservation-in-the-kitchen/page-4?p=2018522#entry2018522

Couple things: - you might be overthinking this - unless you are morally opposed to the idea - breakfast has been eaten in cars on the way to school without permanent mental scarring - it is better than the "hurry up we'll be late!" drama - ask other parents what they do and ask your son if others bring items he would also enjoy - ask that he not toss uneaten food - it is nice to know what actually gets consumed - Amanda Hesser's ongoing column on Food52 about kid lunches has interesting ideas http://food52.com/blog/category/169-amanda-s-kids-lunch - if there is a snack period or two it is best to have snacks packed separately

BonVivant - you have got to explain the squid prep to create that ringed look!?!

OK - I seem to be a lone voice here. To me there is more to pounding than thinning and evening. I find it a much different bite than butterflied where the long "fibers" are still in place.

We didn't have an actual lunch room until 6th grade but even then there was no food service. The "genius" idea was vending machines. As a novelty we were occasionally allowed to purchase from the shiny dispensers. We were NOT allowed to buy candy bars (apparently only for the high schoolers and staff). But.....we could get a scalding hot can of spaghetti (FrancoAmerican I think), attempt to jostle it over to the can opener and then eat it out of the can without needing medical attention. Of course if one was feeling under the weather there was the machine with hot bouillon which I associate with hospital waiting rooms. One year they brought in what was then known as a catering truck which at the time one usually saw in the parking lots of manufacturing plants. I recall tacos that were a clone of those old super greasy Jack in the Box bombs.