heidih

Heh. Well, it *is* sort-of, uh, Thai, in inspiration... :-) It looks like a nice soup. Gosh I was being a sweet little old lady and thought the poor thing had a cold - that seems like a soup to cure ills - no judgement on style

The one I used to make back in the dark ages used cheddar. Now I am on a mission

As to the bread - as a passionate teen baker I did a cheese bread that was a top seller at every bake sale. I must locate the recipe and add pepper(s). It was in some County Fair Blue Ribbon Recipes book I got from a cookbook club. Thanks for the reminder. Did you toast it or just eat it room temp? Don't own a toaster so I just set the slices on the oven grate in a hot oven and turn once.

Soba - do you make your own vanilla sugar? Method? I grew up with a whole vanilla bean kept inside the shaker of confectioners. I imagine yours was granulated and the bean either whole or pulverized?

Generic brand microwave kettlecorn dusted with red pepper flakes and ebi furikake. It has just the right blend of sweet/salty and has just enough of the fake seeming fat to allow adherence of the flavorings. The bowl however has this nasty feel when washing up akin to the spray oil coatings like Pam.

When my tangerine tree is in overdrive I squeeze the juice and freeze in ice cube trays, then store in zip lock bags. They don't stick together so it is easy to pull out a few for a drink, sauce, marinade etc.

Here is the eGullet friendly link to the book LINK

I agree - today we can get the ingredients rather than having to resort to substitutes and we also have the luxury of often being able to taste the dishes authentically made in restaurants. I gave the Japan volume to a friend of my son's who is a student of Japanese culture. He found it enormously relevant and helpful in giving him a cultural base.

Along those lines, this squeezable baby food was a new one for me the other day......

Lovely Dejah - can you elaborate on the Old Mother Chili with peanuts?

Looking forward to a learning experience with the pearl barley biryani

'Thanks for reminding me about my Mom's vegetable soup. Hers was a very light roux (Einbrenn) with finely minced onion sprinkled in with the flour and corn oil as the fat and just water as the liquid. There had to be some paprika since it had a faint red hue and no tomatoes were used. The veggies varied on availability but there were always carrots, and usually something cruciferous. What made it my favorite complete meal were the dumplings. According to my sister they were a flour, milk and egg concoction. She dropped them off a teaspoon and they were chewy and perfect with the brothy soup. Since parsley was our herb of choice and always in the garden it must have been sprinkled on top. Plain old distilled vinegar was on the table to be dripped in for "oomph". I have never been able to replicate it exactly. (we won't discuss the time the cauliflower had a bug invasion and she tried to pass off the black flecks as course black pepper)

When parsley looks like that it is going to seed. I tried to get a shot of the developing seed heads, the little more carroty leaves and the true parsley leaves. (ignore mint in background!)

Lovely food. On the baked egg dish that was shown with the asparagus salad - did you have anything like some crusty bread with that?

Join our latest eGullet Food Blog here

Here is SobaAddict70's eGullet Food Blog incorporating the above items,

Thank you to all who participated, The topic is now closed. Look for the start of the blog tomorrow!

Here is an informative post from the Dinner topic on this dish.

Huiray's post above is linked in that topic as well for future reference

Hmmm - can you pick one of the mushroom because he lists 4 types?

Not my first thought for seasonal, local and mostly meatless Please note that the blogger will not be participating in this topic. This is just an idea topic and he will jump in with both feet on Saturday when the blog starts.

Check out this topic for the list of potential ingredients and give us your selections.

Our next eGullet Foodblog by SobaAddict70 will be starting On May 25th and run through May 31st. As noted in the Coming Attractions topic we are adding a little twist by asking members to participate in the ingredient selection. Below is a list of items that were available as of this past weekend. Potentially unavailable items are marked with an asterisk. Members are invited to select 5-7 items on the list which the blogger will buy during his trip to Union Square Green Market on 5/25/13. When he goes to USGM he typically spends anywhere from $30 to $50, depending on the season and whim. He states: 'Protein will be at a minimum, because protein at the greenmarket IS expensive, so if I get protein, that means less room for vegetables. (I usually buy protein elsewhere, from places like Citarella (for fish), Fairway (for beef, on the rare occasions that I eat red meat) or my local butcher for anything else. An exception is chicken, which I buy from Quattro's or Violet Hill.)" Keep in mind that his focus is mostly meatless, seasonal, and local. The most frequently selected items in member posts within this topic will make the list for menu planning.. Feel free to throw in a menu idea if you like. INGREDIENTS: asparagus -- typically $5 a bunch, and these are LARGE bunches ramps* -- $3.50 a bunch, or 3 bunches for $10 eggs -- $5 per dozen. pheasant eggs* and wild turkey eggs* can cost more. butter -- $3.50 garlic scapes -- $3 (could be off) strawberries -- $5/pint cremini mushrooms oyster mushrooms shiitake mushrooms portobello mushrooms heirloom potatoes shallots yellow onions red onions gold cippolini onions rainbow carrots lettuces Japanese turnips -- $3.50 per bunch apples herbs edible flowers (nasturtiums, edible violets) -- $5 per box baby mesclun -- $12 per 1/4 lb. pea shoots -- $12 per 1/4 lb. mesclun -- $6 per 1/4 lb. fava bean greens -- $12 per 1/4 lb. fiddlehead ferns* broccoli rabe -- $4 a bunch spinach -- $3.50 per lb. (could be off) French breakfast radishes soft-shell crabs cod mussels scallops cooked lobster (usually $10 per lb.)

Yes our next blogger is indeed SobaAddict. I will be updating you tomorrow on the list of ingredients and "rules". See you in the morning

And a little pasta to go with all those virtuous veggies: