heidih

Steve - I just looked up the fig tart recipe. My neighbor's figs are hanging over the wall and begging for a great treatment. Though I generally avoid baking sweets these days this looks like a must-do especially with the almond element.

Hassouini I think he means cooking it either in the crock pot or in some sort of clay vessel - at least that is what google thinks http://www.thefrugalette.com/2013/02/how-to-make-crock-pot-biryani/ (crock pot) (clay vessel) Not sure what distinguishes it in a positive way from "regularly cooked".

I always had it in my head as rabbit as a child though I saw it written rarebit. Saw it recently as a bar snack with the bread alongside to dip into the cheese mix. Nick do you enjoy it, make it, and have a favorite prep?

Wow - meats are a tough one as there are so many variables, notably fat content, between samples of the same "cut". In addition, and please correct me if I am mistaken, I imagine the animal's diet also influences those trace minerals and other elements. A consistent and accurate number seems elusive.

My first thought was "garbage in - garbage out" as in where you get the data matters. My second thought is that the person eating the food would need to be hyper careful about an accurate weight of the portion to make it matter. As asked above -what is this for? If it is a volume measurement for the portion you may as well not go past the first decimal if at all.

Well thanks for the spoiler - there went my Sunday night - (just kidding!)

You must explain the octopus - is that a carved mushroom?

Just re-enforcing that it is almost a fool's errand to do a list like this - the locals can't even agree! - then to present it as a consensus is not valid..... Duh... poutine! No, not seriously. Tortiere of course!Sacrilege! It's obviously back bacon with saskatoonberry bannocks, drizzled in maple syrup.... That, or a Montreal bagel covered in smoked meat. Just re-enforcing that it is almost a fool's errand to do a list like this - the locals can't even agree! - then to present it as a consensus is not valid.....

None? Cutthroat Kitchen and the love one don;t even seem like they would be mildly amusing. But honestly I have caught bits of the Next Food Network Star so will have it on in the background

Augmenting what Porthos noted, cherry tomatoes remind me of juicy tomato orbs while grape tomatoes are more thick walled and less luscious - more like a Roma (not a great one)

Shelby - I like the blossoms fried after a a quick pass through a very thin batter of rice flour or cornstarch rather than wheat flour. They are so delicate and you want to be able to taste that sweet hint of the squash in progress. I am also fond of them in a frittata; and they are so pretty. In Mexico they are often found in quesadillas, and frequently without cheese. An employee raised in Mexico who grew up with very little in the way of material goods said his mother rejoiced when they were plentiful. Many prefer the female flower as it is more robust. Since you have such a bounty you can afford to select the girls.

I have always enjoyed the zucchini in a frittata dcarch and yours looks delectable. I particularly like getting the squash a bit browned before the eggs are added. Are those cucumber flowers?

Anne - did you make the chickpea flatbread?- that sounds like something I would enjoy

Kerry - at what point was the kimchi added?

Oh my - would you be good enough to tell about this? What filling? Cooked how? etc...thanksfurzzy - Franci explained it a bit further up:

It means lid - makes sense.

I really think the blender is the source of gumminess. The vigorous beating releases starch to the extent of gumminess.

Very interesting and sounds like a fun venture. So the canna leaves are just a convenient way to bake and retain moisture, and they do not impart any flavor ? Are you getting any pointers on uses for the various fish from the fish seller or other customers?

I have not found Cajun food to be particularly "hot spicy" though pepper sauces are always on the table for individual adjustment and add-ins. Here is a snippet from an interview with Chef John Folse giving a a good explanation: "Cajun food is always seasoned, but not always hot and spicy. Spicy insinuates that the food is highly flavored with peppers such as cayenne, Tabasco, etc. However, highly seasoned, which Cajun cooking certainly is, refers to flavor in our food: onions, celery, bell pepper, garlic, green onions, parsley and even herbs, such as basil, thyme, tarragon and rosemary. "

According to America's Test Kitchen the heat conductivity is the same. The dull versus shiny is an artifact of the manufacturing process. LINK HERE That said, I generally see shiny side up, and out of habit do that. I think it comes on the roll that way - when you pull and tear, the shiny side is facing you with the dull side ready to face the dish.

We are not strangers to the exploded grains around here. Check out this post and then scroll down just a bit for more images - http://forums.egullet.org/topic/101470-popping-rice/#entry1399823 My local Korean market does something similar with rice to make an instant rice cake (as in the puffy cereal style kind)

FP - on the fougasse - did you just make it all the same day without any refrigerator aging? I love the simplicity of this recipe concept and use it often. Agreed - overthinking not needed.

Well I finally joined the fig leaf party. My back neighbor's tree of white figs is hanging over into my avocado. I love coconut. Today as a tiny first try I wrapped some frozen already cooked shrimp in part of a leaf and tucked it in a tiny steamer with a mini tamale I wanted for a snack. I mention the size of the steamer because I wonder if the concentration of flavor is affected by the size of the steamer and amount of ingredients. I must say they were better than just steamed and smelling the leaf after was a sweet coconut like experience. I think grilling is next. For those of you who have used the leaves, are they also eaten. Would a blanch be needed to soften them? I worry about losing that delicate flavor.

To us Ischler Krapfen were similar to this image. Basically a ground nut (we used walnuts), butter/margarine, flour, sugar cookie heavily spiced in our case with cinnamon. Rolled out thinly and the top cookies had a hole or holes so the pretty jelly could peek through. (also resulted in lots of broken bits for the helpers)

Wow - and I thought I was "all that" when I pulled and stretched my own strudel dough. It is lovely to watch masters of a specific art at work. My French is a bit rusty but I assume the clear liquid being ladled over the top (as when the giant dome was created) is the sugar syrup. I enjoy the taste of pistachios but you also have to admit that the color just makes the pastries even more swoon worthy.