heidih

@Shelby Nice! Those cukes look like the perfect size. I am continuing with pickling cherries. I find myself using them wherever I want a punch - raw and cooked dishes. The liquid is nice in salads. And I've stopped pitting them - just a slit in cheek for penetration of liquid. Only me usually eating them so it works. Maybe the pit adds something and no flesh gets wasted.

I think @Dejah sometimes refers to her ne or more of her dishes by the number on her old restaurant menu.

"Canner season"? I am lobster lover though my favorites are my more local Pacific spiny. Short season, high price. Poaching - big issue

So are those wild caught? My best tasty deal out here is Argentinian wild red frozen at $10/lb

@Kim Shook sounds and looks like creamy comfort.

My question on uses was kinda dumb. What my peabrain and not my typing fingers were wondering was how often once you open a big jar. I will admit to a 28 fl oz jar of McCormick Mayonesa con Limon in the fridge. I am meticulous about clean utensils in there as I don't use it often.

Maybe that was "Mexican" to him since his time in Montana?

Sorry - stupid question. Nothing - how I use mine as well. I was "hangry"

Yes sounds delightful but "prawns pickle" is?

No wow emoticon so I'm typing the wow. Inspirational! Two guys caught a 178 pound bluefin tuna just offshore in the bay which is unusual - usually far out so I'm craving tuna but that tinned beautiful stuff- oh my!

Your go to uses? Not just sandwiches?

@Shelby your creamed peas and new potatoes are stuck in my mind. I have no new potatoes or new peas but can you describe how you do yours?. Looks like pure ire comfort to me. I grew up on well cooked (as i tasty) creamed peas, spinach, and green beans - separate not mixed. Little wonder we loved vegetables. Just a white sauce (Einbren in German) - a white roux.

Oh wow that meal had my mind racing in all sorts of directions. I could try this or that. I agree the breaded calamari would have out me off- grilled would have made texture and taste sense.

Thank you for the explanations. Do left handed people eat with right out of custom? I guess like shaking hands in Western culture - always right. My lefty sister will reach her left hand out for a cooking item or garden tool if we work together and it throws me off for a sec. I've broken enough bones on my right arm side to be slightly ambidextrous. Is the yogurt a home process or? I ask because this Serious Eats article made me wonder. https://www.seriouseats.com/ode-to-dahi-5216400 Again thanks for taking the time on your vacation. I just re-watched "The 100 Foot Journey" so the juxtaposition of cultures is on my mind.

Thanks! So is the ceremony the little one's first solid food commemoration? Is the yellow daal split peas? How does the seasoning differ between the two for this meal? Mackeral being strong? is the seasoning gentle to allow that to come out or more aggressive to match it? When eating e==with your hand is there usually a small water bowl for in between or just rinse before and after? Sorry for the onslaught of questions but I am interested.

Like the earth veg together (shroom & potato). The artwork - his father's son? - intriguing. The cork art takes me back.

We used to call it a malted milkshake

OK back to sandwiches - something that keeps and gets better with time -the New Orleans muffaletta https://www.emerils.com/121389/muffaletta and the French Pan Bagnat https://food52.com/recipes/6896-pan-bagnat-le-french-tuna-salad-sandwich

Oh goodness - I'm having a Molly Chappellet flashback https://www.amazon.com/Vineyard-Garden-Growing-Cooking-Entertaining/dp/067083436X

Gotta factor in that some of these bargains are 4th of July loss leaders

So glad @blue_dolphin joined with that sandwich book and guidelines. I'll add what may be obvious as to flavored mayo. Yo do not need to overcomplicate. Spread on mayo, add squirt or dollop of hot like sriracha, dijon mustard, horseradish - and just swirl with knife No need to commit to a whole jar. Variety = spice of life

Dang I hate those stickers

@Annie_H I have serious painful zuke flower envy now!

On a similar note the kids used to like the filling as a Picodillo style and the wrapper - phyllo. Easy. https://www.laylita.com/recipes/picadillo-recipe/

Thanks - Barilla is the brand they had all the stock on, I never pay attention to recc'd times - I'm a tester. Years ago I got into a funny thing with whole wheat spaghetti, frenched green beans (mimic pasta), pesto, and nice parm.