heidih

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.

We look forward to seeing them plated. I made it through my tomato summer just on gifted from a gardener or grown myself and it gave be a better honed appreciation for them.

I would love the recipe as well. I only tried this twice long ago and just went back to phyllo. I did feel somewhat empowered making my own dough I have no idea where the recipe came from: 3/4 cup warmish water and 1/2 an egg, 1/4 tsp vinegar, 1T melted butter, 1/4 t salt, 1-1/4 cups AP flour/ The instruction was to knead and slap till elastic, cover 1/2 hr to rest in warm spot, roll out and start the stretching process. It was noted to let the weight of the dough pull itself and to trim the thick edges with scissors.

It is not magic (I do not eat per the health reccs anyway) I like it (the softer Lacinto) as a salad and use all types as i do any other green. It is a big green world out there.

I am not going to address disregarding a law because you don't think it makes sense. What I can't quite wrap my mind around is the implied notion that putting your food dollars to these types of establishments or venues does not hurt the vendors that follow the rules. If I buy tamales from the guy going door to door whose wife makes them in the family kitchen, am I not in effect snatching the financial opportunity from the rule adherent vendors at my farmers markets? The cost may be lower or it may seem more "authentico" but the rule disregarder has a much lower cost of operation and time investment.

Wapi - it looks like the potatoes were sliced almost through thinly. If so, was it to get more of the roasting juices into them? Is this your standard method? I had not seen that technique.

No I think she is growing per this site for seed & fibre: http://www.hemptrade.ca/

With the inexpensive and good quality portobello mushrooms I have been getting, stuffed shrooms have become a regular. Norm - what was your stuffing? I like them with a combo of sausage, shrimp, garlic and egg white & just a bit of breadcrumbs to bind. Cheese gets into the mix as well.

I had to think a moment and then realized you meant "down under" South. I live in a very temperate climate (Los Angeles) which has had odd weather. We had an extraordinarily cool summer until just this past month or so. The tomatoes were not particularly pleased. Now as our days are getting shorter but the possibility of an "Indian Summer" looms, I am vacillating on new plantings. I have pulled all but one tomato (can't wrap my head around the winter tomatoes being promoted). I often get hot pepper year round as well as herbs, though parsley seems to prefer cooler weather. So....I am sort of watching the forecasts and planning on some seed plantings of parsley, lettuces, radishes and mustard greens once I see if we are past the high 80's in temp (F). On the fruit note the apples and pears are falling from the trees- unfortunately usually with nibble marks from the #$%@ squirrels. Don't get me started on the avocado damage. I really really hope we get some decent rain this winter as the drought has been going for a while.

Is that young ginger huiray? Do you treat it almost like a vegetable rather than a seasoning? I have only been able to get it already trimmed and clingwrapped.