heidih

Very appealing dinner. Just wondering on the red onion. I generally use that raw or pickled finding it loses bite when cooked. But that could be habit. Your take?

When I see fresh betel leaf images I am always surprised at the gloss as I've only had them grilled with beef as part of Vietnamese Bo 7 mon. That laksa sounds delightful.

I've never had mush issue with russets for potato salad. Large batch (my aunties doing enough for 200 at my wedding) they boiled unpeeled and then used their asbestos fingers to peel. For small batch and sweet potato I find MW yields a result that is no mush, done.

Were the cabbage fritters all cabbage or some potato involved. They look good.

@Duvel's post here could get you started https://forums.egullet.org/topic/155288-tales-from-the-fragrant-harbour/?do=findComment&comment=2113794

@KennethT the cilantro roots are used pounded in some cuisiones. Have you seen the sawtooth being discussed used similarly?

Enviable food. Thank you for doing this - you've related the "best laid plans" issues.The variety of accompaniments in SEA cuisine to customize flavors is something I love. One question - I like cassave. The cakes you showed seem quite light. Can you describe?

Were the oysters sold separately? What a treat

Just sauteed? in?b The dippy 3 are?

The eggplant dish -wow I need to try. By fry do you mean pan fry or deep fry? I need to source chesnut flour. as when reading about such pasta I am eager but just have not. How is the dough to work with?

I prefer to think of it as an advnture with a living breathing part of human food culture.

From the linked article "They are not the small intestines from which chitlins are made but part of the large intestines. At Asian markets you'll find this part of the large intestines labeled as bung. Its taste is meaty and porky and, because sometimes I am at a loss to describe that ineffably "gamey" or animalistic flavor of innards, let me just say that intestines taste "offal-y." https://www.seriouseats.com/how-to-prepare-bung-intestines-offal I've never takes chitlins or bung but I'd try if presented to me.

Nice texture. In my eperiuence a very small tiny percentage of people would even notice more or less sheen- just excited for chocolate cake (reeelax1)

Pavlova is great idea and can make small more individual sized ones and OP in Mexico has access to some great fruits!

Oh my! Love pork neck and have not been able to get it in a while. id you have a tart element on the side or just indulge in unctuous?

Wow @Kim Shook so much good food and done w/ handicap of your Covid fatigue! I was confused at first wbout the corndogs with whomp biscuits but saw later in post that you made rolls with that. I did not know it existed. Can you describe?

Also I enjoy egg whte omlettes especially with scallion, mushroom and spinach or same combo in a wrap with melted feta. Griddle the packet. The spinach + feta wrap used to be my go to at StarBucks when I had to wait there. and needed something satisfying. I am not averse to whole eggs but the egg white only can be a nice neutral flavor carrier.

I like meringue cookies - plain vanilla,, spiced or w/ chocolate chips. Not temp fussy. Keep in airtight container. This basic recipe. No need to pipe. I just dollop. https://www.foodnetwork.com/recipes/ree-drummond/vanilla-meringue-cookies-5237475

As a main dish growing up - yes liver and onions. My mom and I were big fans. It was beef iver, and when I started to cook as an adult calve's liver was reasonably priced. I associate charp mustard with liver. My mom also often included mushrooms. Texturall similarity?

Me too. His honesty in Born Round was touching. His opinion poiece on Noma held validity ffor me because he had spent time with Redzepi.

Kabocha lover here and the one on my counter is quite stripey. I turned it upside down to show off the stripes.

Frank Bruni's take https://www.nytimes.com/2023/01/10/opinion/noma-closing-fine-dining-redzepi.html

Oh!!! Just spoke with my favorite seafood market. The California ones just coming into season = live in continuous sea water flow tanks are $28.99/lb. When I asked if there was a male v female cost he laughed and said "females are illegal!". I didn't know.

Curious about the tofu prep. Slabs of firm pressed? And then pan fried? Thanks.

The Knorr Gel Pots were heavily marketed a number of years ago. I never purchased. Not a stunner of a name and I did not remember it - had to look up. I don't think they were a hit.