heidih

Similar to Anna's response, here duck is not common.That cycle of low demamd >>>, high prices. The Asian markets near me esp Chinese have the parts reasonably priced. In dicussion with friends it seems they ard just unfamiliar. Also many here still worship at the low fat shrine - think boneless skiness chicken breasts highly values! it is changing but not for average Joe. Oh and roasting whole fowl seems to skeeve people out though they flock to the loss leadr famous Costco rotisserie chicken.. Store ends up marking down whole chicken as folks reach for the packaged parts.

Love them - grow the green, don't care for the yellow blanched, and buy when I can with the flower bud- like the pop. California has lots of wild onions Some consider them invasive in cultured garden beds. I dig them up and transplant at home. A green garlic flavor, hardy and pretty https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=41179

Sister gave me a chuckle with her menu. So traditional. Turkey (pricey in OZ) and ham with pineapple rings. Tongue in cheek I asked if maraschino cherries were involved and her straight answer was "no I don't like them" - then she felt compelled to email today to clarify that ham would be baked but served cold - so no raw pineapple. I asked why so traditional if Sydney projects 90F+. Past menus were more grilled baby octopus and such. Close family husband she thinks may not make to next Christmas so she wanted it to be memorable. Horrid medical event 15 or so years agoand his memory is shot but she thinks he may remember. Only 60ish - so I get it. My singleton plan is roasted kabocha squash, coconut shrimp curry with mung bean noodles, kale salad https://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html Son deep in his work tasks of feeding many at shelters so will see him nearer Jan 1.

Wow truly emotional journey. In 20 years they will shed their West love and wish they had preserved culture incl the food. The deep hold of the Communist control - my mother refused to stay in Europe and that is why they emigrated to US. So is bargainng the norm in markets there? I am not used to it. Here Farers Market vendors become irate when customers from other cultural backgrounds try to engage in it.

My father had the flame problem. Us kids lved BBQ as he armed us with little water pistols to keep flames in check

My memory is that back in the day the red ones were called Spanish. Now, as has been posted - the big 3 red, yellow, white - look similar but are prced differently. The red ones always bit higher. I have attributed that here in healthville to the purposted benefits of red. I like red raw and oickled but based on quality and price I go for what will not be layers of paper waste. Those various chives esp garlic are a whole nother delicious world.

Lovely memory. That "perpetual" soup does requre someone monitorng a lot- not a luxury most have today. You did remind me of something the late womderful Barbara Tropp wrote in her China Moon cookbook about the loss of her muti layered stocks. Can't find my book but she called then single, duble, triple. So a chicken stock then gets more chicken and aromatics and simmers away, and that is repeated a 3rd time. They were umami cornerstones of her dishes - until - she lost them all in a San Francisco earthquake. Took her a long time to build them up again. I think Jacques Pepin may have spent time enjoying a good champagne with her as they babysat the pots. I do it in a minor way freezing the last bit of something lovely includong pan juices and adding it to another dish. Makes it impossible to replicate dishes but tastes good.

I have a KA like the one originally mentioned with the smaller inside bowl option. I used it often for pizza dough, salsas (constantly) and misc grind ups that blensder smooth out too much and as @KennethT noted needs liquid to get moving - plus a pain to clesn for reason previously noted by others. . I had plenty of storage so not a hassle. I don't understznd the cleaning gripe. Its just the bowl, blade, and cover and unless oily - easy light rinse. BUT the bowls got misplaced in one of my many moves. I did one Christmas bake season on the concrete outside pounding the nuts. Interesting but. A friend gave me his seldom used Cuisinart Mini Prep Plus. And it has handled the tasks just as well and my quantity needs are smaller now. Of course not the dough. But I've gone no-knead- long slow rise so all good. Still want to unearth the bowls! For the shredded veg I go manual.

Not to be a pil-bug but an M&M sized nibble would not break a cloric bank and might give you a better sense of its meltability and elasticity - may not take to shaoving. Gawd now I m wishing for a can of cow or goatt condensed milk in pantry to make regular dulce de leche. I love the flavor.

If you hack off a little bit is it chjewy like caramel candy?

Oh sade First time I hd them home grilled it was at Taiwanese neighbor's and the wife made her husband sit in front of the little Hiibachi grill- squawking if he tried to walk away. Usually some sugar in the marinade...

Had to look up the Cento escarole soup - never imagined such a product. Can you elaborate on your dehydrated carrot shreds? Made by you, purchased, how & why? Thanks.

PS: when I hear "red pistachios" my American mind defaults to this - but not what you are enjoying https://www.huffpost.com/entry/what-are-red-pistachios_n_6570944

Wow! Love the green door amd the knob. What a great idea to show the pictures and share them. As Bowie said "Ch-ch-ch-ch-changes Turn and face the strange Ch-ch-changes" Change can be startling. When you live there it is more graduual and washes more slowly over you. The red pistachios ? - is that something red rubbed into them? As always thank you for taking us along and for your greatt descriptions and images. Looking forward to more.

Never tried it but I think I remember the combo from both Laura Ingalls Wilder "Little House on the Prairie" books and Edna Mae Lewis - The Taste of Country Cooking.

Also yours is very attractive BTW. Your authenticity question is all over the ijnternet with most answers along these lines https://www.cheftalk.com/threads/molcajete-real-or-not.110884/

Ex brought me one from Baja, MX. I did the rice thing numerous times and still got dark grit - it became an attractive avocado bowl for disply on counter.

Its Hanukkah time and latke variations everywhere. Whole lot of Schmaltz going on. Even my mainstream market Kroger/Ralphs always has it in the Kosher section, and more recently also with the general cooking fats. Duck on shelf too. I had a family friend who cooked goose often and hoarded the fat. When my mom roasted poultry he snuck up behind her and generously dipped bread into the gold.

Ya know I am handicapped. SWEET COOKIE. My fingers do not work as I would like. As to your take - peanut butter does not spread well on humans- esp non-hydrogenated brands

Soft, chewy, or crunchy. I'd prefer the latter.

@KennethT Oh my I now have you to thank for a clear visual image of elderly Chinese folks chasing pidgeons in parks! My prior romantic embedded image was the flock a guy would release that flew over the 110 freeway on my way to work. Leader bird was white. Very acrobatic bunch. My aerial area https://www.latimes.com/archives/la-xpm-1989-10-12-hl-252-story.html

And like those mushrooms just popped up from the damp forest floor -randomly

Heinz is huge and in a lean market they may test newbies but over time Ithink they have seen their mixed flavor products float and lose helium soon. $$$ https://www.yahoo.com/lifestyle/americas-third-largest-food-company-210820554.html

That was a confusing image of the pretty girl on beer bottle and Mother Theresa noted as an icon. That pita is wildly airy!

@Duvel I just snorted out my drink at Petit Billy. So male goat milk cheese? Just reading the term evokes those smelly often ill-tempered creatures. Smelly!!! (well unlss they get fixed aka castrated)