heidih

Enjoying the foodography Dave! Those long Sunday lunches are a fond memory of mine. Even at the kid's table, we lingered and laughed; especially when they let us have a sip of the pre-meal apricot schnapps How would you say your fine dining meals influenced your cooking at home? Did you try to recreate dishes? Do you have a loose collection of repeat meals that you make over perhaps the course of a month, or is the season the prime factor or??

Bojana - on the shelf life my rule of thumb is a week. The variables like your fridge temp, how often you take it out to serve some, cleanliness of utensils and such factors certainly affect the quality.

Dejah - my first thought was purslane http://en.wikipedia.org/wiki/Portulaca_oleracea

Delicata squash has been popping up around the internet the last couple years. After seeing a recent post at 101 Cookbooks coupled with seeing them at Trader Joes for 99 cents I decided to give it a go.This is the other Heidi's recipe http://www.101cookbooks.com/archives/roasted-squash-chile-and-mozzarella-salad-recipe.html. I went with slice into 1/2 inch half moon slices tossed with olive oil, salt, and lots of pepper set on fresh thyme branches and sage leaves. 400 degrees and turned to brown both sides. Very enjoyable. I just after midnight snacked some leftovers from the fridge. Do you enjoy this little guy?

Lovely market. At this time of year what produce was available? The tomatoes are still producing? In the cafe shot what was on the long table. It looks like a flatbread and wooden mortar and pestles????

Come follow along with Dave Hatfield's foodblog here http://forums.egullet.org/topic/145926-eg-food-blog-dave-hatfield-a-food-adventure/#entry1935965

I think the lemon juice, garlic and butter/oil is essential. What about trying them sitting on their shells versus flesh side down to preserve juices. Something like this recipe http://davidlansing.com/puerto-nuevo-style-lobster-improved/

Franci - how did you do it? What kind of lobsters are you using? Whole, tail only? A good friend who is terrified of anything she is not familiar with in the kitchen calls me once or twice a year when she gets big tails at Costco. This site is what I usually bring up while I hold her hand (over the phone). It says broiling but concept applies to grilled I think. http://www.lobsterhelp.com/broiling-lobster-tails.html

Shelby - the two dishes look great but I am more in awe of the incredibly red and juicy tomatoes. Our tomato season is pretty much done here and I am already in withdrawal mode.

Yup tastes like okra. Not particularly sweet or grassy green tasting (like a green bean) or cabbagy like the cruciferous veggies.. You have the firm outer portion and then the squish and the seeds. It does soak up the sauce well. Long ago when a Panamanian was at the table I used to do an okra and shark dish with coconut milk that was heavily in the rotation. I can't speak for the fried applications though I would like to try it that way. I imagine like roasting that it brings out sweetness.

The funny part of this is that I have always wondered what I was doing wrong as I got little slime. It has been a number of years but as I recall I always used it in soups or stews. I have read about frying it and it sounds good, but I tend to avoid dealing with masses of oil to dispose of. In her book The Spice Necklace Ann Venderhoof has a recipe for okra "poppers" (okra subbing for jalapenos) - the ribs and seeds are removed, stuffed with a cheesy mixture, coated and fried. I have not tried it but it appeals in a decadent way.

Kerry Beal called it yesterday as Dave Hatfield in France. I will post a link when he starts on his 13th. There will be a bit of a twist to this foodblog...... A couple images to tide you over

That is maddening on the herbs. So the cauliflower was chewy?

Thanks for the step by step on the kimchi. Is that a trial and error recipe or a specific one? I have access to loads of different styles but you never know when you might find yourself far away from a Korean market and in need.

The blog does not start til the 13th but since everyone is following along I will put up an image that will be definitive?

Would that not be a give-away?

Does this point you somewhere?

huiray - We are discussing two separate upcoming topics. One about the food traditions surrounding Todos Santos and the other an eG Foodblog located in a country with sunflowers and occasional ancient crosses in the landscape.

My first book was The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman (forward by Jacques Pepin) It is a little paper back but it hits all the highlights. In today's word the substitutions are rarely needed because we have more access to ingredients. I highly recommend it.

Second image for the fooodblog starting the 13th

As Panaderia Canadiense mentioned, the names may vary but the concept is grounded in the religious celebrations of All Saints Day (Nov 1) and All Souls Day (Nov 2) Here is just one of many references available http://gosouthamerica.about.com/cs/southamerica/a/TodosSantos.htm So......what I was referring to yesterday was some anticipated food reporting surrounding those days. Thanks in advance to all who will join in with their experiences.

Duck eggs have been discussed a few times. When we have kept ducks I recall the eggs having a stronger taste. One co-worker swore by them in her cakes. http://forums.egullet.org/topic/89793-duck-eggs/ http://forums.egullet.org/topic/142782-duck-eggs-what-is-the-best-way-to-cook-them

We will be welcoming an eG FoodBlog week by a member on October 13. Here is a first image to ignite your curiosity:

I am checking in to let you know about a few interesting topics discussing food culture; both current and upcoming - Currently Kerry & Anna are continuing their culinary adventures here http://forums.egullet.org/topic/145862-excellent-adventures-on-manitoulin-continued/#entry1934996 There is an upcoming holiday that is significant in Latin American cultures and features traditional food for the occasion. Any ideas? We hope to have on the scene reports from both Central and South America. See next post for the upcoming eG FoodBlog

I often have it cooked at the market in the giant "autoclaves" - steamed or cook them at home as I would a Maine lobby. The tail is quite thick and meaty. There is a lot of meat in the body and you can suck some pretty sweet flesh out of the legs. Just over the border (about an hour an a half from San Diego) there is a destination spot for them split in a garlicky fried prep http://www.puertonuevolobster.com/