heidih

I often see saltine crackers alongside when it is served in a casual setting

You are not alone. I kmew it but had a brain lapse and hit broil on some zucchini slices instead of 425. Quite spectacular...

Not @Smithy but I love it. Makes a tart iced drink. In the Islamds they call it sorrel. Here is a Serious Eats primer. https://www.seriouseats.com/tea-technique-how-to-brew-hibiscus-tea-what-is-jamaica-tea and generally https://www.forbes.com/sites/daphneewingchow/2021/12/31/hibiscus-or-sorrel-will-be-the-biggest-flavor-of-2022/?sh=2d4840c75258

Ha! There is a Frasier episode where the brothers open a restaurant and Niles is afraid of the eel. Daphne grabs it and whacks it against the counter. https://www.google.com/search?q=frasier+episode+restaurant+eel&

Pillsbury seems to have maintained a good quality level. The "whomp" type biscuits as some here enjoy. I occasionallly crave the ones my mom used to make for dinner parties, baked in muffin tin, many pull apart layers. I thin they were the Grands flaky pull apart but baking in tin made a difference I may have to indulge one day if I can locate. And your garlic pul aparts with a salad sound like a plan too.

I think it is meant to be a long pleasant festive convivial evening of many courses often incorporating traditional dishes.

Not part of my more eastern euro culture. Fish? But I have to laugh when I see scungilli mentioned. For years my mind went to scalone that a San Francisco raised Italian project mamager told me about learned from his fishermen relatives. I finally looked up the snail. Just a bit different though shells are involved

so cooking technique advice might confuse...perhapos an image of raw by the question person would help her

Those as you note more young vines than shoots. The ones I see alongside bean sprouts in Asian market are more like a tender sprout. Like the alphalpha sprouts and radish sprouts sold in clam shells.

Ouch way too much heat - they just want a kiss or added as garnish on a hot dish

My understanding as well - no squished angel food

I've always seen people do them whole thus my "no difference" remark

@Norm Matthews how funny - I was going to pick up some sausages today and the only ones they had other than chicken & apple were a pineapple one. I'd never heard of it. Never did thnk that beer simmer thing made a difference

Wow - all that walking certainly justifies no guilt in eating the beautiful food. What is the dense succulent greenery to the side of the tomatoes (which look nicely ripe) ? Yes people with the incessant picture posing do stoke an annoyance level.

I sent our late Fat Guy a rice cooker implement he'd lost and included a bottle along with a box of See's assorted chocolates. See's an LA product and the Cholula always an option even in diners around here = so a taste of L.A.. Tapatio and both regular and green Tabasco always at diner type places. Hit sauce fun fact: remember the hoopla about Hillary;s hot sauce in her bag? https://time.com/4297996/hillary-clinton-hot-sauce/

Thank YOU!!! I've managed to break all my Christmas glasses - love yours. Out of curiosity do you find fresh pasta preferable to dried with a strong sauce like yu made or are you just a Pioneer Woman

@Norm MatthewsOh gosh your bread reminded me of my mom'. Italian loaf sliced thick with butter/margarinc, garlic, Italian flat leaf parsley AND a slice of "American" cheese layered in. She made it every week or so when the troubled young man she took under her wing came to dinner. We devoured it. Pure comfort.

But on the plus side you can gather wild blueberries!

@Kim Shook OMG I am surprised you were able to sit upright and eat. Food all looks cravey. The lemon sauce for the shrimp -can you describe? The corn - street vendors here seem to do it year round but maybe the excellent seasoning covers deficiencies.

Wow your boy does not skimp!

@Mjx the look of the honeycombe one immediately brought to mind Ethiopian injera in texture. Did it taste soaked in a syrup or just flavored within the batter? Looks inviting.

My dad's daily rant when he was in wholesale meat butchery & packing was "that @#$%& inspector (as he clutched his after work highball) today flagged X amount of meat for Y stupid reason". The onsite FDA guys in the plant observing and with power.

Movement in the pan is a big factor. Sure you've seen the highy active wok action in videos. And oil temp. Its a dance

Very comforting looking bowl of soup (though I'd want more broth) Egg noodles seem under-rated. Toothsome if not overcooked and they nestle in the souo spoon well.

The head cheese - just a different format. Seems less "processed", more loose. I was gonna reference creamed chipped beef but my ex's family always used yoiur term https://izzycooking.com/shit-on-a-shingle/