heidih

The soup is enjoyable - not as lip smacky sticky as my regular but not bad under the circumstances. Things are floating so more liquid than appears

My immediate thinking went to a riff on rillettes using chicken or turkey thigh and using them as the fatty protein in a take on the well known Momofuku pork buns and utilizing quick pickles of summer bounty as the acid/bright note This caught my eye but I think the key again is the sweet/acidic counterplay of the relish (duckfat poached swordfish -though salmon seems like a good option - scroll down) https://www.zagat.com/b/duck-trend-piece#1

It is almost 90 degrees F with high humidity but I am craving a lip sticky soup so I wandered over to the Korean market and spied this container (looks like about a quart) of beautifully gelled beef bone broth whIch I could not pass up at $3.99. Part is headed into a soup with tofu, watercress, shiriataki noodles (more slippery texture) and king oyster mushrooms plus assorted aromatics. Within a minute of exiting the parking lot I could smell the beef broth as my super hot car heated the cold jello.

The blog is going strong here http://forums.egullet.org/topic/151678-singapore-and-brief-excursion-to-thailand-food-blog/

I agree with Shelby - having used almonds I can tell you I personally found them to be too hard - though one could soak them a bit I suppose

I am a big lemon verbena fan. Finely chopped in a fresh salad is a tasty use. We did it in winter with apple, a touch of acid & nut oil, but might be nice with stone fruit in summer.

I enjoyed this interview/podcast he recently did with garden writer Margaret Roach on his heirloom beans http://awaytogarden.com/heirloom-beans-with-steve-sando-of-rancho-gordo/ It includes additional informational links, great bean images, and some cooking videos. Did you know he has a Marcella bean named after......unfortunately posthumous but Victor approved. I think you'll enjoy it.

Anna - what sprang to mind was that the spatchcock exposed areas for maximum browning but perhaps lost you essential juices/fond bits for the dressing?

Looks great! That would be called a burrito here in Los Angeles

I applaud you Patrick -a great testimony to the beans, and the mark of a good cook - you "listened" to the food

I guess I am not understanding - what do you call a tortilla which I think most know as a simple thin flatbread of either wheat or corn?? - How does that include your lovely pig meat???

Umm - tamales?

These spicy fried favas were in sale today at the big Chinese market (Ranch 99). Just a bit spicy, perfectly fried, delicate crunch - oh yes!

David - I've also frequently seen folks grilling lemon halves cut side down to squeeze over top.

I would be interested in a cook-through of any of the Ottolenghi/Tamimi books like Jerusalem and Plenty. You don't seem all that fond of hunks o' meat, and enjoy vegetables and bold flavors - so seems a good fit.

To me it is a young most likely tender one. I like Ottolenghi's recipes so here is another idea http://www.theguardian.com/lifeandstyle/2015/jul/10/kohlrabi-recipes-yotam-ottolenghi-salad-curry-kimchi-fried

BV - is that samphire? I have not had it but want to try. Where do you source and how is it prepped?

I have never used the leaves. With a little guy (as yours appears to be) yes- raw - peeled ETA: peeled

And a nice young one - makes a lovely salad julienned and tossed with a lemony dressing. Also in half-moons or batons with an herbal yogurt dip

Anna - looking forward to the David Lebovitz faux gras now that you have nuts. It caught my eye as well. Will you be doing the optional cognac or going "nekkid"?

Actually Kenji at Serious Eats (who I respect) just discussed that high heat thang for shrimp on the Q wirt some twists (baking soda/tightly packed skewering) See here http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html W/o grill at moment so have not test-driven

Why wouldn't you toast them in butter or oil and make lovely crumbs for pasta and salads? Check out this Ruth Reichl Tuscan kale recipe for example http://www.ruthreichl.com/2011/11/my-spicy-tuscan-kale.html I dry crusts like that first in oven, smash, and then do the oil/butter toast treatment

Savory uses discussed here http://forums.egullet.org/topic/120142-cooking-with-tea/ Sweets here: http://forums.egullet.org/topic/140305-infusing-tea-into-melted-tempered-chocolate-not-ganache/ http://forums.egullet.org/topic/145702-looking-for-spicing-suggestions-for-tea-bread/ just a sampling of prior discussions

My dad went low key (hey he is 93) and just did 3 big pots. First harvest today. I have friends who should be kicking in soon. We had June gloom for the first time in a number of years so the season is just beginning. These will just be sliced and eaten as is or maybe a few on toast w/ mayo.

I enjoyed this recent article about the author's life changing moment with Jacques Pepin. The sharing of joie de vivre (tempered with a heck of a lot of hard work) "Here is the story of The Day Jacques Pépin Saved My Life. That’s how I tell it, anyway —at parties, over dinner, on those occasions when a friend finds himself drowning in his own life and I’m cast as an unlikely dispenser of wisdom." http://www.gq.com/story/food-and-life