heidih

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

After a long just under simmer process I don't find the meat worth it to salvage (cotton). I would strip the raw meat and save for a quick stir fry and then process the bones with remaining clinging meat

Well not if you are trying to create a biodynamic growing situation. Much talk lately about it smothering the good "bugs" as well Although plastic barriers suppress weeds and diseases, they are costly, require effort first to lay and then to remove, divert water out of garden beds, and end up in the trash at the end of the season. They warm the soil, which can mean earlier harvests, but they can also kill the good bugs and bacteria that support a healthy organic garden. And plastic mulch is petroleum-based, energy-intensive to create, and unrecyclable. (Rodale website)

Shelby - Kim Shook started me on the endless cucumber bowl with her post here back in 2008 http://forums.egullet.org/topic/105832-its-cucumber-time-ideas/page-2?p=1579190#entry1579190

Well from a Ready to Drink standpoint my good friend who guzzles the stuff from morn to eve and is out and about lots has become a fan of the $1 big dinks which include iced tea at most big fast food joints like McD, KFC, etc They usually have fresh lemon wedges if you ask and if you go inside you can do the ice level to suit. Edited to add: she doesn't eat the food there just enjoys the tea

What I think of whenever I read this line of research are the books that encompass the natural cycle of fasting and feasting like Patience Gray's Honey from a Weed A brief quote from a review: She relates the fasting practiced on the island of Naxos at Advent and Lent to the times of year when there was little left to eat. “Fasting is therefore in the nature of things, and feasting punctuates it with a joyful excess.”

Grilled cabbage like this seemed all the rage last year http://www.seriouseats.com/recipes/2014/09/grilled-cabbage-blue-cheese-dressing-recipe.html

That makes so much sense - sweet winter squash, complex tomatillo acid, and smoky chipotle. In my file for winter squash season - a light version as a salad with delicata and a hefty version (maybe with cheese) using kabocha. Thanks!

Does anyone read the articles before commenting? How did this morph into weight loss? I suppose the word diet in the title which just means what you eat! This is about reducing disease risk and longevity......

Korean markets are a great source for the rice/grain combos - lots of different ones. See here for a brief overview http://theasiangrandmotherscookbook.com/2013/01/16/korean-mixed-grain-rice/ I have sampled it at the market and had it at friends (cooked in the fuzzy logic cooker)

I read the article about the studies in Trojan Family (USC's alumni magazine) from the USC Longevity Institute. Here is a link http://tfm.usc.edu/winter-2014/live-long-and-prosper The article touches on a holistic and individual approach rather than the cookie-cutter sensationalism of the newspaper blurb. I can't find my hard copy but somewhere in there was a statement about quality versus quantity of years which was refreshing.

I also just saw it on Food52 http://food52.com/blog/13276-this-week-in-our-company-chat-room-chickpea-water-chicken-water Very interested in eGulleter experiences. I have some vegans in my life now.

I do a jar of nasturtium seed pods every year. Here is the topic http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315 This is what remains of the current batch. I like them in seafood salads, and in a spread with roasted eggplant & tomatoes with some crushed strong olives.

Dave W - I described my grape syrup here http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315 How do you make yours?

Though lamb is not traditional it is a more fully flavored meat than much of our supermarket beef so it can work. I would turn this into a lettuce/herb/rice paper wrap party with nuoc mam cham dipping sauce. Cut the lamb into small bits, marinate in fish sauce/sugar/lime and broil or grill. Then let them roll away as they slurp the pho.

That sticker shock happened on Jan 2 for all the ridiculously cheap eggs

Spin spin spin. Are consumers really relying on WF's ratings? I rarely shop there and am lucky to be able to speak to the farmers at the Farmers Markets. Often they have signs that say not certified but no pesticides used and the like. If they are able to elaborate and I have a good feeling then sure I will buy some lovely produce (with a few bug holes) I don't feel comfortable with WF's "statistical algorithm" on sustainability.