heidih

@shainThanks for introducng me to a new product - carob molasses! I had a huge tree growing up and the smell was quite distinctive. We played with the pods and in the Health Food days it was touted as a healthy replacement for chocolate !?! I had troube imaging it as a molassses like syrup so I looked up. Very enticing and appears readily available to me.

@Ann_T when you mention on the counter all day - what ambient temp range is your norm. Thanks also for posting that 100% hydration one-off. I got close to that accidentally the other day. Just no-knead with white whole wheat flour as there were just a couple spoons left in the white AP bag. I walked away halfway when adding water and got confused realized i'd portioned out almost double water. I noticed the dough was super wet so I stopped . Thought would be a bust After overnight plus on counter I gave it a try. The dough was quite wet but it held together easily more than usual. Quite elastic. Very tasty both untoasted (image) and toasted. Lightly sour/nutty.

The chorizo verde looks interesting. Those big avocados I find hard to judge ripeness. I would not hesitate to ask a person in dental office for advice as people generally respond well when one shows interest in their cuisine and culture. Avocado smoothies - nutritious too.. With condensed milk for a sweet treat.

OMG ads for Martha's Chard popped up couple times today. I cringed. https://www.winespectator.com/articles/martha-stewart-and-19-crimes-launch-martha-s-chard

Wow that looks generously cirspy crunchy. Wondering if the batter or coating has extra stuff in it to provide that texture.

Nice assortment of dishes, textures and flavors. Fascinated by the cake and the basket. Trying to imagine how it works. I assumed a steamed process? Years ago I was at a Taiwanese neighbor's house and my eyes got big when I saw she was steaming a cake - a fixed up box mix.

I assumed the oxtail price you posted WAS per pound and thought that a good deal. Love the lip smackyness of that collagen.

So if the paste is in the shell how is it iccorprated into the eating experience? Suck it out between bites? Interesting.

And the under note is "hospital". Yes! Pretty generous hispital breakfast. Are they trying to fatten you up?

Varies with cultures. The kids table at gatherngs were always given a shot glass or two of Schnapps to pass around, in France it was couple inched of red wine and glass topped up with water. much like introducing kids to coffee with mostly milk. on the wine I thought it made sense as the young boy who was sent down to the wine place and schlep back a heavy gallon (re-fillable bottles) shoud partake

Thanks for sharing. Thoise nopales - the prep? Oh that octopus your husband had- sounds wonderful. Keep on!

Only time I've heard the word "manny" is in referene to a male nanny

I like the neck bones on the Weber kettle - coals to the side so low and slow. Like this https://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/?do=findComment&comment=1812468

All very crave inducing. So the radish cake was deep fried? Never had it that way. I have never had good palm sugar as described by the lovely Robyn Eckhardt - that article got me more interested in such sugars https://www.saveur.com/palm-sugar-malaysian-gula-melaka-recipes/

At mainstream market today I was reminded of this topic re pork rinds. In lead uo to SuperBowl the aisles were plugged up with beer dispays and sitting on top of one were these pork rinds along with salsas as the suggested dip. Jumping gun a bit since sporting event is Feb 12 but typical. "On Sale" for $2.50. I prefer the less BigFood brands but I picked up a bag. They had both regular and picante. The big note on carbs is a flashback to the super low carb diets popularized.

The simplicity and honoring of ingredients always strikes me. I jump between complex combinations like Asia and tasting the essence. Room for both of course when well executed.Thanks for sharing and looking forward to more.

And don't forget the cook off

Esquire's take https://www.esquire.com/food-drink/food/a42476466/noma-copenhagen-closing-stagiaires/?

I can see that as a "just one more handful - oops all gone". Question - I'dbe tempted to use a different jam as I dislike strawberry ones. Do you think a switch to apricot would lose something?

I understand the science. As a young teen I took on the task of converting our pastry recipes from metric weights to cups and spoons. People would ask for mom's recipes and think she was being not nice with just metric. Going forward I started to use the C & T measures. Back then we did not know the different flours etc. Nothing elaborate but classic cakes and semi puff oastry items and pretty delicious stuff. Maybe the ladies and their "apprentices" like me just got a feel for how things should be. I do wish I could find my old scale though. It was a thing of beauty with the sliding weights.

Exactly and I see labeling like that. Good clarification.

My understanding of labeling at least here is that MSG only has to be on label if added. Naturally occurring as there are many - no. Part of that whole anti MSG without science thing.

Have you tried recipes that were tested with oil instead of butter - can't be an empty field Quick breads that get good reviews for me like banana, zucchini, pumpkin, and I'll include carrot cake (though my recipe includes beaten fluffy whites) all use oil.. All consistently moist. Getting a muffin top I do not have experience with, Went off muffins after the bran fad. But just the thought has the Seinfeld epuisode stuck in my brain https://www.google.com/search?q=seinfeld+muffin+top+episode

I do not recall the sources but it has been written about and compared to the rather brutal apprentice system that was and maybe is still in Europe. The chance to have such training on yiour resume is often the price of admission to elite work spaces. Happens in other professions as well. I am not commenting on the morality of it but there is a bigger picture.

My ex used to think himself so macho when he ate a serving of my stepmothers Sultz/pig foot jello - cold. I don't like it but I also do not like various aspic preps. I've not cooked pig trotters, but am fond of cow's foot soup in the style of my first husband's late grandmother - Panamanian style. Back in the day the Smart and Final stores here catered to small businesses. Mini version of Costco for mom and pop restaurants. One item that always caught my eye was a huge jar of pickled pigs feet. I asked a customer buying the gallon? jar and he said they kept it on their bar top as a drinks accompaniment and he knew some mii mart (like 7-11) had them to sell per piece at check out.