heidih

That caught my eye, Details?

I get extra ones on sale or being given away at the pumpkin patches to make batched of roasted seeds. Check out the topic here http://forums.egullet.org/topic/54526-pumpkin-seeds-cleaning-roasting-uses/

Oh no

Kohlrabi?

Melissa's Produce sells to many major markets. There is a store locator on their site. They call them sunchokes. http://www.melissas.com/Products/Products/sunflower-chokes.aspx Find a store that uses the company and ask the produce manager if he can get them for you - a route you might take.

You won't really know until you try. I generally nuke kabochas briefly so I can halve them easily. I remove seeds and proceed. I would purchase one and cut in half or quarters and try out that small bit in a simple prep. Perhaps just sliced, tossed with a bit of olive oil, S & P and baked. Once you know what you are dealing with the seasoning variations may be more clear. I can't imagine a significantly different flavor than the regular mottled green one. The difference within that type have been sweetness and starchiness - but that was cultivation condition and age dependent, not type dependent.

Yes it certainly looks like a Koren melon http://www.melissas.com/Products/Products/Korean-Melons.aspx I tried it once or twice and was not impressed with the flavor; very mild.

Thanks Norm - did you use fresh or dried rosemary? Some wild Gulf shrimp on sale this week so I am in the mode

Norm - can you give us an idea of what the Louisiana killer shrimp recipe is like? I am a shrimp fiend.

To explain the fish reference I like this http://shermanslagoon.com/comics/october-21-2013/ On the mushrooms - the funny twist is that I now see the little brown guys called "baby bellas"

Well if that is the case I would carve upon arrival, wrap generously in foil and reheat in hot oven. Smoked bird does not really have a crispy skin factor right?

What is your time frame when you arrive? Do you think your Dad would relish the sight of a bronzed bird and carving at the table? Will the oven be occupied with anything else? I only did it once and used the Weber with the heat off to the side as I was doing a regular turkey in the single oven. I left the bird whole and it was a hit.

Have they left the popularity building? For the last year or so I have been getting nice firm portobellos at the local 99cent store and can't seem to pass them up. Generally they are 5 oz. packets with 2 to 3 shrooms depending on size. My standard stuffing is minced shrimp or a bit of Italian sausage or both with breadcrumbs, egg white, some fresh herbs and a touch of cheese. Today I had a lone portobella and a bit of leftover smashed potato and garlic & pepper shrimp that had been sauteed with fresh tomato and some oregano twigs. It was a fail on its own, but stuffed into the mushroom with eggwhite and cheese it became a light lunch that I which I had had more of. I put any leftover stuffing into an oiled custard cup and bake along with the mushrooms. I do prebake the mushrooms to soften. I do it gill side up and add the liquid that pools into the stuffing. Any fans out there?

If you have a Korean market near you then exploring using the acorn jelly powder might be interesting. I have had it served cold in this fashion. You could take the seasoning into red pepper territory to complement the 3 Sisters theme. http://www.maangchi.com/recipe/dotorimukmuchim

And a bit more background from Nancy about the start of things:

As promised we begin the food traditions of the holidays surrounding the Day of the Dead http://forums.egullet.org/topic/145996-day-of-the-dead-2013/

A past topic about the holiday tradition in Oaxaca http://forums.egullet.org/topic/109983-oaxaca-day-of-the-dead/

The Latin American tradition of the Day of the Dead, as I understand it, combines local indigenous traditions meshed with Catholicism and has some interesting food traditions we will explore in the next couple of weeks. I will link past topics in the second post. Here is what Nancy offers and an introduction to the tradition that the food we will discuss is based on : In San Diego a local blogger posted about the bones bread http://mmm-yoso.typepad.com/mmmyoso/2013/10/dia-de-los-muertos-bread-tradition.html

Steve - was that cornbread sliced and toasted?

Ponying on gfweb's comment - Mitch can you tell us what you mean my the term in this instance?. Members have been posting a good bit of quail and my craving has reached lift-off status.

I have had some disappointing meals over time but the one that popped into my head when I saw this was a mess at TGIFridays. Granted it is crummy chain food fueled by booze. It was not my choice. Ordered the salmon burger and was the last one at the table to be served. The light was dim. At first I thought the patty had finely diced tomato in it. Nope - it was red raw salmon scattered throughout. They took it back to "give it a little more time on the grill" and returned it with scorch marks on the outside and the still raw salmon in the center. I told them to take it away. Last salmon burger I ever ordered.

Thanks Dave!

Thanks Kerry - I can use the raisin description as an assist in thinking about uses.

Do you use saba frequently, and if so in what applications? I have a ton of my flavorful grapes in the freezer to make it for holiday gifting and would like to include some recipes. Here is my little saba making adventure http://forums.egullet.org/topic/134994-flavorful-but-seedy-grapes/#entry1764315

Who got the crisped skin after the fat rendered? Were the mustard seeds toasted/popped before mingling with the onions?