heidih

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/

It is a limited catch. Scrolling up I see that in 2010 it averaged $35/lb I used to have a diver friend who put on lobster BBQs in the season. His back is shot so he does not get the license anymore....

I am referring to our local spiny lobsters which (in my humble opinion) are pretty spectacular. These are sold live and taken from local waters. It is a very regulated fishery.

I just called Quality Seafood in Redondo Beach. Season is open. Just under $29/lb. I know I will indulge at least once or twice.

The carita certainly is distinctive looking. With a jaw like that you have to wonder what its main food source is. Will you be working with the bacalao and contributing to the Salt Cod Diary?

Shel - OK is not a glowing recommendation! Maybe the prep would be useful for a vegan Thanksgiving meal - something to "carve".

Thanks FP. I did think that keeping them on the stalk would keep them fresher. Still would love to hear if anyone roasted them on the stalk. This links to an image of the TJ roasted on the stalk recipe result. http://www.traderjoes.com/recipes/recipe.asp?rid=102

Brussels sprouts still on the stalk are showing up in the markets. The cashiers tend to get a puzzled look as they try to maneuver the behemoth into a bag not meant for it. I have been plucking them off the stalk and storing in a paper bag in the fridge, trimming the stem end if needed before use. What do you do regarding storage? Left attached they take up too much space for me. Also, the tag from Trader Joe's has a recipe that calls for you to roast them still on the stalk. You wrap them in plastic wrap and nuke for about 5 minutes. Then they have you pour over an awfully sweet sounding mix of 1/4 cup olive oil and 3/4 cup maple syrup and roast at 350F for 45 minutes. Anyone ever try that or any preps where they are left on the stalk. Seems awkward to serve and that is a whole lot of sprouts.

As Huiray noted above Serious Eats stated in an article that it varies among the brands with acetic, malic, lactic and fumaric being the options. http://www.seriouseats.com/2012/09/the-best-salt-and-vinegar-chips-tasting-brands-most-acidic.html If you are trying to make your own, a number of the on-line recipes have you soak the potato slices in vinegar. I have used that method to flavor canned chickpeas for roasting.

Oh Bruce! Truly a flavor explosion of a meal. Your eternal cucumbers would have played well.

This is the current food photography topic. The prior topic can be found here.

Over time many here have commented on their favorites http://forums.egullet.org/topic/97209-marcella-hazan/

Sugar cookies and most of the ones in the "ice box cookie" genre would fit I think.

Don't blame the garlic. Sounds more like the pine nuts got you http://www.epicurious.com/articlesguides/blogs/editor/2009/05/got-pine-mouth.html

We have a topic on it here in the Japan forum http://forums.egullet.org/topic/138906-nukazuke-pickling/

Cute round guy. On the apple pie filling - was that just to provide some flavor through the skin and discarded or was it eaten with the fish?

They sprawl. Makes a lovely tea hot or cold.