heidih

I was wondering about that as it is such a delicate taste. I wonder if a cup of chamomile tea alongside woud enhance that scrnt/taste connection. Texture looks great - good balance on the moist to dry scale.

@Kim Shook Everything looks wonderful. I want to pull an ear off those rolls and smell/taste the yeasty goodness. Glass lover in me smiled broadly at your great retro shaped sangria pitcher.

Now that is a smart and tasty sounding use of often discarded greenery. Your carrot tops must have been lively looking. Unless from a Farmers Market the ones I can get are lifeless/tasteless. If I can't small it when I cut it- nope

I learned from my mom who took a class with a Jordanian woman locally. Then @ChefCrashintroduced us to his simpler method which does not involve annointing each layer individually. See here (my efforts are in there - my better images must be in some hoiday baking topic) Recently I've started using calamansi instead of lemon in the syrup as a neighbor has 2 trees that bear profusely and it has a nice floral note. https://forums.egullet.org/topic/105592-baklava-baklawa/

Oh and as Bill Addison says in this article - best way to learn - drink it https://www.eater.com/2018/1/2/16791686/tea-habitat-san-gabriel-valley-bill-addison-notes-from-a-roving-critic-newsletter

Well something got you on this track -what? Did you taste something of interest or read about a style? Its a rabbit hole as the culture has such longevity and culture. It first drew my attention reading Barbara Tropp's chapter on tea in her "The Modern Art of Chinese Cooking". I had NO idea of the subtleties and complexities. I din;t really explore much. Later fr whatever reason I got a packet of whole green tea leaves from a Pacific Islander/Japanese market. Played with that. After insipid green tea (bags) it was a revelation. Put it aside again and when I dropped off Christmas sweets to a Chinese born neighbor she walked back across the street and gave me a small container of a beautifully fragrant tea from Tea Habitat. The shop was a 3 minute walk from us but I didn't know about it. They held group tastings but by the time I got motivated she had closed. Her new shop is kinda far away. So now I am also in exploration mode again. Lots of info in this forum. Have fun with your tea journey https://teahabitat.com/

Just back from Ralphs (major grocery chain). They had the same as @weinoo 2 for $9 total weight approx 3lb. They had organic individual packaged ones for $6 each - 1.5 pounds. I bought the personal sized Tyson sold indovidually $3.99 and a pound. All frozen. Haven't had one in forever so here we go. I forgot to buy butter so will have to wait until next shop.

Nice way to break a fast! I've only been presented with the pistachio green ones once but it was in an assortment of such sweets from Costco - not good. They look so appealing. I've used various nuts in baklava - may have to give it a go when I do winter holiday baking. Do you know what makes the pastry so orange in that top left one? Today I asked my 60 year old Pakistani Muslim driver if he was fasting and how he broke fast. He said had done faithfully from age 13 but after his liver transplant a few years ago and all the meds he stopped. His wife not happy with him Sure he would enjoy yours.

A double pack right?

"te calme" I think he/she just refers to odd marketing packaging, Half the time you can't find origin because the brander wants to push a oerceived preference. So you can read "processed in USA" but origin if they even print it requires a Sherlock Holmes magnifying glass.Or as the poster noted they twist words to mimic a desired region. XX whatever - not from there but not a legal lie.. As @blue_dolphin has noted she lives near major US strawberry territory and among all the other growers Driscoll is there so if they use Oxnard as a tool it creates an impression. As always I could be way off base.

Yes you want this as a fresh noodle product in my opinion. I've experienced the dried lke pasta and that all coes down to proer pre liike and pasta. Dead easy. This tool makes light work of it, https://www.bedbathandbeyond.com/store/product/spaetzle-noodle-dumpling-maker/1010317169? All over the internet. Just had a flashback - I think Birds Eye/Jolly Green Giant used to do a frozen buttered green beans with spaetzle - I mean the 70's. What is old is mew ) Have fun with it.

Beef ribs are not my favorite but with them I especally do not understand thinking your marination was an issue. What was not good about them? To me having done a lot of ribs from both beef and pork - it is tha cooking method that imparts/affects ideal texture. The brushed on sauce - well ok but that is not the definng factore to me.

Here it is https://forums.egullet.org/topic/155163-snacking-while-egulleting-part-3/?do=findComment&comment=2337049

One of the comments: "Are they Coo-sher"?

I think ya missed it https://www.channelguidemag.com/tv-news/2022/04/09/saturday-april-9-when-is-the-ten-commandments-on-tv-2022/

My nuns were different since they'd fled Germany between WW1 and 2 to settle and teach in the U.S. They emphasized "the flight from Egypt' focused on empathy and - yes - take the unleavened bread and run. Catholicism is so riddled with symbolism us kids just took it as "oh ok - makes some kind of sense". Plus those matzo sheets seemed "exotic" yet vaguely reminiscent of the tasteless communion wafer. So the array of gluten free matzo products struck me as new but maybe I've just missed it in the past. Marketing?

You used the operative word "outdoor".The BBQ is that ourdoor grill fired generally by charcoal or gas - at least in my California world. Like this Weber kettle BBQ fired up outside and offside for a low & slow

Looked so clean;) Griled whole fish like that- I'm in

With the fish direct on oven grills? Pain to clean or am I not seeing it properly.

There are probably some aging Phd theses iingering in university archives on the subject. From a food culture perspective I firmly believe that tradition is a FORCE. Oh we play at massaging mandates. Catholics do it too with the fish Friday - seriously it is supposed to be a fasting element in Lent but blogs and sites are posting the best of. Humans - silly creatures! Somewhere I thnk the biblical writings may mention eatIng the sacrificial lamb (whose blood was smeared on the door posts) with unleavened bread and bitter greens before fleeing. Brisket - maybe not happening in Egypt but the JewIsh diaspora is pretty bIg and adaptation is a hallmsrk of struggling people, So... ask your Rabbi

I know what blanching is from a gardening perspective. We do it to cardoons, celery, endive, asparagus etc. They are also in the markets - they just never "grabbed" mw.

Thanks for making that point. I always wondered why the "blanched" yellow guys. I thought maybe mildness and overlooked texture. I've always bought and grown the sturdier green ones. Looking forward to your weekend kitchen adventures.

If we were not all different - how boring would life be? I don't like gravy either

I have never understood the allure of the chocolate dipoed berries. I keep getting pop up ads today for some elaborate and expensve ones to order! Not my idrea of a treat. Kind of you to grin & bear it for traditions sake.

Beautiful bread - you know we want to kniow your "go to" recipe or method. I too enjoy it for sandwiches though the "bite" can require a python worthy jaw unhinge.