heidih

Yes - have been following them for some time - they put you right into the local cuisine http://forums.egullet.org/topic/100272-favorite-food-blogs-and-recipe-sites/page-10#entry1754140

Since you guys are so actively interested I will post the final image now. Clues abound.

PS - the tree above was gratuitous - no "clue" intended

I think the maple leaves just go with her decor. Think a bit further west and north. Bbbrrrrr

A kitchen shot with lovely winter squash and a cookbook:

The blogger has not been named above. Blogger feeds birds:

We have no defined "local" but Northern Hemi - yes

We will be enjoying a week with a member in these conditions starting this Sunday

Clearly I need to get out more. I can't get the #1 out of my head - trout roe with peas and lemon curd at Red Medicine http://www.laweekly.com/slideshow/the-10-best-dishes-of-2013-40757725/#1

I believe malted barley flour is a common ingredient in all purpose flours. With the purpose of promoting rise and browning it would seem to be a positive for your application. The diastatic malt powder is often added by bakers http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz

I think this primer on vegetable roasting at Serious Eats is quite helpful http://www.seriouseats.com/2013/12/the-food-lab-how-to-roast-vegetables.html

Seedless lemons exist - example http://www.melissas.com/Products/Products/seedless-lemons.aspx There must be industry cost factors that favor the standard seeded ones.

I grew up weighing the ingredients for baked goods on a metric scale and at some point in my childhood was tasked with converting the recipes to volume in order to be able to share recipes with cooks w/o scales. Everything still tasted wonderful though maybe not everyone's product tasted the same. Perhaps the difference between home cooks who want a tasty result, and commercial bakers who need to put out a consistent product is where the weight/volume issue becomes significantly critical.

This topic explains the current status http://forums.egullet.org/topic/146724-egullet-food-blogs-taking-hiatus/

Due to the lack of members volunteering to do a food blog week, the eGullet Food Blogs will be on an indefinite hiatus. No more "call outs" or PM invites will be sent during this period. In the interim, should you want to blog, please PM me.

As member kayb noted in the New Years cooking topic

So you knew they were coming and had the shopping and prep and planning time but it was just the unexpected timing of the meals? Useful info on the practicality of incorporating SV into one's comfortable routine. Was the SV used also then in the re-heating process or how did that work?

Host Note: Split from another post by Franci 03 Jan 2014 I also wanted to ask for very long time. Likely it's a language issue but when I read of chewy bread, I have an hard time understanding why it has a positive connotation. In Italy if you call a bread chewy is considered gummy, not a good bread. I do in fact find most American breads too chewy and I came to associate this particular aspect with a bread made with very high gluten. Is just a matter of language or of preference in bread characteristics? King Arthur bread is pretty good, I've always liked it.

I use my Messermeister 8-1/2" take-apart utility shears for the herbs I snip at least once a day. They are with me in the garden harvesting and then in the kitchen snipping. Unless I was making things requiring cups full of chopped herbs on a regular basis I wouldn't invest in a dedicated tool. The take-apart ability is a key feature. They have kept their edge for years. Amazon Link

How much Angostura do you use in proportion to the other ingredients? Just a couple dashes. Not by the teaspoon like the vanilla or other extract.

My "secret ingredient" in standard chocolate chip cookies is Angostura. I like it also in baked goods with warm spices - things like a pumpkin loaf or gingerbread. For me it is the fish sauce of the sweet world.

I finally got around to tackling the grape harvest in the freezer and making saba per my "method" as described here http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315 The acidic edge this year strikes a lovely balance. The kitchen is sporting purple polka dots everywhere but worth it. Are you using saba?

alanz - if you want the black eyed peas without having another hot bean dish you might consider the cold salad as a dip often refrred to as Texas caviar Sample of a pretty standard recipe http://www.farmgirlgourmet.com/2013/01/texas-caviar.html

The chicken knuckles Anna N enjoyed in her post here look pretty amazing http://forums.egullet.org/topic/132193-the-ladies-who-lunch/page-18?p=1944427#entry1944427

Years ago when cooking for the Panamanian I tried to recreate his grandmother's cow's foot soup and got the thumbs up. Started by blanching the skin on feet in water with hits of vinegar and onion. They were simmered then with simple aromatics like bay, pepper, thyme, bit of onion and maybe a ripe tomato. On special occasions some ox-tail added a deeper flavor and richness. Later in the cooking yucca, potato, sweet potato and okra wandered into the pot at various times to retain texture. It was finished with some drop dumplings made of half all purpose flour and half cornmeal. Immensely lip smacking, comforting, and satisfying.