heidih

I inherited a big tin of it with my rice cooker eons ago from a Korean family and used it all up. It was enjoyable. I use sesame oil sparingly and found it obviously, a good product. It was free so I would have pitched it if it was subpar. The very common brand I see in Japanese markets is Maruhon. Has a very simple sort of classy label. I found it just a but less rounded in flavor, but no side by side comparisons were made and tastes change over time.

Oftentimes it more about turnover than the brand. I buy sesame oil generally from the Korean market as it is cheaper than the Japanese market and go for a midprice range in the glass versus plastic bottle unless I see a particular one in everyone's basket. My current one (stored in fridge) is Ottogi - distributed in the US down the road from me, a product of Korea. My miso is the Japanese market's house brand - Nijiya - with organic soy beans.

You might get inspired by Munchymom's eGullet blog about eating what she wanted while on her own for a week http://forums.egullet.org/topic/142460-eg-foodblog-munchymom-2012-the-week-i-ate-whatever-i-wanted/

I have no experience on quantity service but I must comment that with such small tail I would: cut in half lengthwise, lube up with olive oil, salt, smashed garlic and herbs of choice (maybe a touch of citrus)- then either grill or roast at high heat. I absolutely would not boil or steam - you will have nothing but mush. They will take 5 to 7 minutes max - do a test. They will be fine room temp at service in my opinion so finish them and set aside, concentrate on the beef and serve.

djyee 100's jello post reminded me of POPSICLES! I had a neighbor who stocked the homemade ones. Coming in from playing and popping one out of the mold was such a treat. They are all the rage on the internet now and you can make them in smaller sizes for the smaller kids so they don't end up mostly on the body versus in the tummy. Ice cube tray versions = tiny treats. The flavor options are endless and with your long hot season they will work for quite some time.

Yes Annabelle mentioned in her post above http://forums.egullet.org/topic/149118-snacks-for-little-kids/#entry1980493

Shelby - when you get ready to use one of you little eggplants can you cut it in half and let us see the skin/flesh/seed ratio?

Flour. He said it reminded him of churros - the Mexican ones we get off street carts here

Yes! My kid had this for breakfast alot but I just did it on the stovetop in a pan and folded it over like a quesadilla, then scissored into wedges

A few immediately spring to mind: Cookies: Keep logs of different doughs in freezer. Remove, slice, bake, fill house with wonderful smell, savor anticipation, enjoy. Hey even refrigerator case Pillsbury tastes pretty good when baked at home. Fruit: Introduce them (outside) to the pleasures of cherry pit and watermelon including seed spitting. As a bonus show them the magical carrot top growing trick (after they have eaten the carrot sticks dipped in creamy dip of choice.http://www.gardeningknowhow.com/special/children/grow-carrot-tops.htm Chicken nuggets with dip are also universally enjoyed. Chicken breast cubed, seasoned, breaded and baked. Dip again if they like it. The dips can be their creations with sour cream or yogurt and they an shake in the spicings and stir them up. Pear bunny salad is a must do at least once. https://www.google.com/search?q=pear+bunny+salad&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=MsTbU52oJYGKyATP0ILQAw&ved=0CCcQsAQ&biw=1242&bih=565

Thanks Jon - I have been exploring nut oils and had heard about the culture around the pumpkinseed oil in parts of Europe - will give it a go if available this weekend.

I could be very wrong - but I think these are too seedy for the suggested app. I do like them.

Adorable eggplant. I like them halved in any coconut milk based curry. The ones I have had can have a high proportion of seed to flesh but the seeds are itty bitty and add a nice textural element.

Tomato gardener friends are supplying me this year. Will be doing the fresh uncooked sauce discussed on page 1 today http://forums.egullet.org/topic/134302-here-come-the-tomatoes/#entry1683853 Of course lots of tomato sandwiches have been enjoyed both with and without charcuterie.

wif = what is in fridge?

My Albertson's used to feature it frequently and I picked some up on a day when I was determined to do pork slowly on the Weber and nobody had pork butt close by. I found it to be really lean but with a long "grain" unlike lets say center cut loin. Here is a link to my post in my eG blog showing it from that market. http://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/page-6#entry1812466

I do Smithy's suggestion #2 with ephemeral berries like these - gives you so many options for a taste of the bliss when the season is gone. My local "wild" berries are a small blackberry. I like the sauce swirled into yogurt as breakfast or a snack. If you are a fizzy drink drinker consider a raspberry syrup to flavor soda water on hot days. Grandma stocked the syrup and we enjoyed this back in the day when the seltzer man delivered those gorgeous glass bottles

Oh that pork skin!!!! What was the method for the cauliflower cheese - looks like decadent mac n' cheese

My "meatless Monday" - Using the grill later for corn, green beans (a new favorite), and portobello mushrooms. Tortillas will be heated on the grill and smeared with my simple "hummus" from canned chickpeas. Dead ripe garden tomatoes from a client will add sparkle.

But I also see melted cheese and "french toast" - whatever you call it, it certainly looks satisfying Sweet or all savory?

Porthos - avocado and cucumber with chickpeas is a nice mix and you can add tartness to taste if desired with a squeeze of lemon or splash of vinegar or a few spoons of yogurt or crumbled feta. Also think about our old "favorite" California onion dip - either with the packet or a home version. Lighten it by using yogurt versus sour cream if you prefer. Seasonal vegetables either raw or lightly cooked or grilled along with hummus, or the aforementioned dip, or eggplant dip like baba ganoush is a filling satisfying meal especially with some decent bread. Deviled eggs, tuna salad, and similar standards are nice to have on hand so you can fix yourselves a mix and match plate as your appetite dictates with the nasty heat.

Anna - good looking borek - gotta love phyllo - like magic. So no additional oil or butter between layers or on top? Is it generally eaten as is or will a sauce? For some reason I can see it with tzatziki!

The eGullet topic on Cambodian/Khmer cooking may be of educational interest to you http://forums.egullet.org/topic/122363-cambodiankhmer-cooking/

No Weedy - I am using the accepted term for an herb in my area to the general population. I specified the area but I see the term throughout US recipe and food sites. I seriously doubt that if you posted a recipe on a US site calling for coriander that more than a scant handful of people would think other then the dried seed.

I will disagree on that one. At least here in Southern California with a vast Hispanic population the default is cilantro. If you said coriander most place nobody would understand what you wanted