heidih

A Cuban neighbor often made and shared them with me. She favored them for breakfast with a strong coffee.

Jaymes reminded me of the cheesecake using Philadelphia cream cheese and topped with canned cherry pie filling http://allrecipes.com/recipe/philadelphia-new-york-cheesecake/ Always requested, oohed & aaahed and devoured (just a little more)

I was not referring to the milk custard but to the pretty red clearish one

Classic eG rainbow jello http://forums.egullet.org/topic/128274-rainbow-gelatin-mold/#entry1696906 recipe post with image http://forums.egullet.org/topic/81699-showstopper-jello-desserts/#entry1108065

Ooh yes date squares from some Betty Crocker or Duncan Hines mix- positively addictive

Baked Alaska, Angel Food tunnel cake (our fave had a dark cherry mousse-like tunnel), Danish dessert w/ rennet http://www.junketdesserts.com/danishdessert.aspx What is already in your idea hopper?

Well I must confess that after tasting on and off I binned it - too muddy/murky and boring. I've gotten to the point where if I don't like it, I don't eat it. I think this was all bone - so what Norm describes is probably more flavorful

Oh it is all the rage now at Starbucks - pay a premium for organic coconut milk in any coffee drink...

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?