heidih

I think the shellfish cholesterol hysteria is over (one of many articles http://www.med.nyu.edu/content?ChunkIID=14033) So - are you planning to buy some and how will you cook them? When I last saw them at the local fish market (Quality Seafood) the long time manger John said he prefers them in the pressure steamer to tenderize - in garlic butter wine sauce.

I dug out my old recipe cards from duck dishes I cooked in the 80's when I first started playing with it. Two favorites: - Steamed & roasted: Pricked all over. Orange slices and green onion in the cavity and salt, pepper, Szechuan peppercorns and soy sauce rubbed over exterior. Steam about hour and a half. Set on rack, pat dry and brush with mix of honey, soy & Sabra http://en.wikipedia.org/wiki/Sabra_liqueur.%C2'> at 500 and then let rest if joints not loose - in the hot oven. Skin was lovely crispy as I recall. Served with plum sauce - I know it was not bottled and think perhaps I mixed plum jelly, soy sauce and whole grain mustard - hey I was experimenting. - Duck feast of several courses: rich broth from the trimmings/bones with some delicate egg noodles; breast boned and marinated in cognac and madeira, peppercorns & bay overnight - then pounded and stuffed with a dry ricotta/cranberry mix and sauteed in rendered fat from the trimming & served with a simple cucumber salad; legs and thighs prepared like coq au vin - dark & gelatinous and served with rice and peas; light green simple salad to finish. All odd but we liked it at the time.

It is the same duck - the Pekin flock imported from China began in Long Island New York - the big white ones.

Are they perhaps whelks versus baby conch - signage in Asian markets can be problematic. http://www.nytimes.com/2012/12/19/dining/whelks-are-coming-out-of-their-shell-and-onto-your-plate.html

I assumed these http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/ Essentially boiled, smashed down with the potato masher, lubed up and roasted til crispy

Sister Noella needs to give these folks a scientific reality check http://www.bloomberg.com/news/2013-04-25/michael-pollan-joins-cheese-nun-in-crusade-for-real-food.html

Rehashing again......http://forums.egullet.org/topic/82264-food-movies-the-topic/

I like the simplicity and the flavors. For years I was afraid of fresh rosemary as being too strong but recent experiments tell me I was a fool...

I posted my method here http://forums.egullet.org/topic/142886-the-iced-tea-topic-2012/page-2#entry1890743

Apparently some eGers do http://forums.egullet.org/topic/146326-imitation-crab-etc/

Mr. Gibbons was particularly fond of nice fat dandelion crowns - boiled. The section between the tapering root and the foliage.

I think many of us are used to seeing the Hawaiian papayas which are more "personal sized" with a softish golden skin color. The Mexican ones are larger and more green. As to "cooking papaya" - yes I think the ripeness factor is the difference. Melissa's Produce has a good explanation here http://www.melissas.com/Papaya-p/1282.htm

The package does a good job of describing it: "a blend of light and deep roasted barley that provides a fragrant aroma, flavorful taste, and toasty nuttiness" A mellow soft lightly toasty flavor.

Tammi - I like to get the citrus flavor from zest and infused with the tea so that the hot water draws out the oils. I find that way I am getting the tea flavor in front with a hit of floral citrus versus creating an Arnold Palmer style drink.

huiray did you just eat the chive flowers as is? I had some a bit ago and drizzled with olive oil and roasted till almost crispy - they were delightful, I like to shallow fry various herb blossoms along with the leaves. My neighbors grown kids always mention Heidi;s fried flowers as an awesome treat.

Yup, as Huiray notes, the smell issue is a factor with reheating. When I was in a traditional office environment I got lots of satisfaction from grain based salads. I had a selection of "add-ins" like toasted nuts, dried fruits, fried shallots and similar bits to provide daily variety. I used the glass Lock & Lock containers and real tableware. In hot weather I went a more fruity direction with cheese and crackers alongside. Some seriously good cheese at lunch can turn a lousy day into a quite tolerable one. Lunch is in fact a valuable break in the day.

The Not Sad Desk Lunch articles on Food52 have some appealing ideas https://food52.com/blog/category/185-not-sad-desk-lunch

I opened the bag and of course despite my best efforts at being careful ended up with fish juice splashing onto my front.... The initial view was a bit scary as, in my mind, I thought of brine as clear and this was well as you can see yellow opaque stuff. Not really smelly considering and a taste revealed that it was not very salty at all - something I had thought was sure to be the case. The texture of course per the image is sort of "cat-foody". I mashed one of the thicker chunks with just a touch of mayo, dijon mustard, pickled mustard seeds and black pepper. I grilled a little slice of home-made 5 minute bread and did half with just an added parsley leaf and the other half with some cucumber/yogurt/garlic salad from the fridge. Not unpleasant and not really worse than ordinary canned water pack tuna. More like a fish paste. Final decision is that were I in the mood I might have used the whole thing including brine in a coconut based, spicy & herby, fish soup. As it stands I will probably mash the larger lumps into a fish salad along the line of my initial experiment but adding onion, lime juice and herbs.

In an effort to finally start eating small oily sustainable fish like sardines and mackerel, I picked up this bag (12 oz incl the fluid) of Mack Snacks at the dollar store. The ingredient list is mackerel, salt and water and it is from Vietnam. I am somewhat afraid to open it being pulled by curiosity and repelled by the thought of I don't know what... Anyway, I will open it this weekend but thought I would ask first. Seems once open I need to use up relatively quickly. I am thinking to pour the whole thing into a big jar so that the brine continues to preserve the fish. Your thoughts? (I do have access to decent fresh and lightly salted sardines and mackerel at the Japanese market around the corner so I know that is a great option)

rotuts! Not surprising when you look at the stellar list of authors, editors and consultants like Waverly Root, Michael Field, James Beard and M.F.K. Fisher.

It is almost 100 degrees less than 4 miles from the beach in Los Angeles today so........ in the fridge a pitcher of black and a pitcher of jamaica (hibiscus spiced with canella , nutmeg, star anise and black pepper). On deck is barley tea.

When I have cooked quinoa I rinsed well and cooked with just less than twice the amount of water and let it steam before fluffing. I enjoyed the texture. In the ghastly heat of 100 degrees in May in Los Angeles I am eyeing the mixed color quinoa in the pantry for a salad. My question concerns toasting. Several online recipes tout the nutty result of toasting before simmering. If you toast it do you let it completely dry after rinsing? Is it worth it?

There are a boatload of specialized sites. I have heard good results from Gluten Free Girl and the Chef - they have cookbooks, and are taste oriented.

All of the major weight loss sites or nutrition sites have been pointing out the really over the top stupid or misleading labeling for years. We have to be informed and vigilant consumers. I imagine the marketing budget of most packaged foods is so high that it is most of the cost. I picked up the March/April 2014 Cook's Illustrated to browse from someone's coffee table the other day. The article on orange juice was gag inducing. I never buy it but the loose definition of fresh is appalling and the science to coax consumers into purchasing is scary. http://www.cooksillustrated.com/taste_tests/1496-orange-juice

Are you talking home or restaurant. For some reason the amounts and what you wrote seem to point to resto? Makes a difference on recommendations.