heidih

On the water chesnuts. Of course once you have had fresh ones you can't go back to the tinny canned ones......but that is not the question here. Shelby I see you making egg rolls - if they are homemade you could try them finely chopped in the stuffing. Actually any stuffing sort of mixture (even mushrooms) where you might enjoy just a bit of crunch texture without really altering the flavor. That would also apply to salads like potato and macaroni.

Based on your note about the gelatine, can you clarify the dietary restriction as it sounds like you are looking for a vegan recipe?

Smithy - regarding Estonian rhubarb cake - member Pille who blogs from Estonia has this one on her site http://nami-nami.blogspot.com/2011/06/and-so-rhubarb-season-ends-with-very.html She also has a super simple more recent one here http://nami-nami.blogspot.com/2014/06/rhubarb-cake-equal.html

Great items. I find the baby bok choy has a gentle sweetness and enjoy it as a soup in a poultry broth so........the duck wing tips could be roasted and turned into a quick broth. Then simmer the sliced bok choy along with sliced carrots and noodles of choice plus any meat you can shred from the duck, adjusting seasonings/adding herbs to your liking. I like the sweet earthy bite of the carrot as a partner. The wings themselves are enjoyable simply roasted with salt and pepper or more gussied up like this decadent take on hot wings I saw http://www.jamesbeard.org/recipes/duck-wings-asian-chili-sauce

For an astounding combination of color spectacle and stellar flavor I love Berkeley Tie-Dye. I purchase the starts from Laurel's Heirloom Tomatoes. She ships nationwide I think. http://www.heirloomtomatoplants.com/ The site says she orders her seeds from these folks http://www.tomatofest.com/ The interior mirrors the surface in terms of the tie-dye look

And how do you define salad?

I looked at several videos on the product and am still not clear. Nina - is it a damp product or dry? Do you think it is dehydrated pork skin in tiny bits? I ask because I don't think one could use a pork rind product like this they have already popped so trying to see how a home cook would do it without the purchased product. Pork rind product http://en.wikipedia.org/wiki/Pork_rind

Shelby thanks - that is interesting. Says it is powdered so is it puffing up then? Will have to see what Nina says. Hmmmmm- may have to reconsider the deep frying ban..... Sauce sounds like a multi-layered winner too.

Ummmm -you will need to explain airbag- at least to me! Looks great as I love crunchy squid.

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