heidih

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?

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?