heidih

I have posole on the brain (unintentional...) so that would have excellent for my craving.

I think @blue_dolphin lives near Oxnard - prime strawberry growing territory - the home of Harry's Berries. A favorite at our local Farmers Markets. In my area we had some wonderful small strawberry farms but that land all got developed. If I can't smell that beautful strawberry scent when I walk up to vendor - I pass. An old image of my (spoiled) expectation Course that was in May - worth the wait.

So with the dark skin - was it wasted or just in need of a scrape to be edible? Finak skin texture? How do you enjoy the brain?

@Shelby We definitely need a report back on the roasted watermelon seed butter! It kinda maks sense as I see all kinds of flavored watermelon seeds in the Chinese market.

Those look breaded? I've taken to a light marinade. Today will be a squeeze of orange, sprinkle of turmeric, splash of fish sauce. Cut in slabs/large dominoes, and broiled to golden one side. I like the texture. I snack on them and add to stir fries. I do like the terxture of tofu cubed in soups where it pumps up and absorbs the broth.

Yes I came up with the knife towards me. My knife expert husband would swear and leave the kitchen. No blood ever shed.

And always the PITA I'll offer that you don't need to spring for Red Boat Any decent fish sauce is not "fishy"

The 3 posoles look wonderful. I need to make a batch. I love the extensive use of squash blossoms,, You mentioned i another post that it is corn country. Really it is 3 Sisters emphatically. Corn/beans/squash.

Great "dim sum" array - and yes my son and I have enjoyed Totoro since he was very young. He grew up from birth around a lot of Japanese and Japanese-Americans

Two come to mind. As a very young girl I aways helped great grandma (Alte Oma) make the weekly noodles - dried on a cloth and stored to be used thrughout the week. After the flour well, egg, water - we kneaded and them put a bowl over the ball and did something else for a bit. I had no clue about resting dough and gluten - but it stood me well as a good habit. Making soup broth with beef or chicken a yellow onion with skin on was aways studded with a few cloves and dropped in. I had no clue about the skin adding color or why cloves from these WW2 refugees from Eastern Euroipe??? I just did it.The first time a friend took me to her favorite pho place for breakfast down the street I had a visceral flashback. The star anise and cinnamon - a cross cultural pleasure.

Do you order the muffuletta or make? Crawfish sounds good! I have nt had a Fastnacht doughniut in forevr - may have to purchase - not gonna fry dough for one. But not the same if not fresh out of the oil...

Mardi Gras 2022 is March 1st as Lent begins the 2nd. Any food related plans to share?

Oh I am keeping it. The lard is infuse eith the lovly aromatics.Good idea to separate - I was worried if I melted it that that the layers might mingle. Won't know till I try. Enough kitchen sstuff going on today - maybe toorrow. Thanks!

When I made a beautiful pork butt last weekend I had so much clear fat in the roasting pan. I ladled it into a jar not sure if to save or not. I'd not done that before and just wanteed it contained to toss. As you can see from the image the fat rose and at the bottom are congealed juices. I think the fat is sealing the juices, but should I freeze or ok to store in fridge. i do wantt use the bottomllayer but don't want to puncture the "seal". The pork sat on orange w/ rind slices and rosemary sprigs, and was rubbed with garlic and Mexican oregano. I used a bit of the fat this morning to saute onion and garlic for my crock pot split pea soup. The kitchen smelled wonderful so I'd lke to keep the jar, safely, as I foresee excellent uses. Pleny of room in both fridge and freezer.Thoughts? (i rotated it enough to make me dizzy and it keeps thumbing its nose at me - but I think you get the point)

@Duvel oh that brined sheep cheese is talking to me. I realized the other day what your tablecloth reminds me of. The spinning wheel the chocolatier uses to assess chocolate customer tastes in the movie Chocolat.

What are you trying to accompllsh? Raw ptato without skin? Ummm - potato peeler would be the standard method.

Aawww you missed the pun op - PITA

That is some nice peel plentiful marmalade. Homemade? After a messed up groowing season I finally have some sour oranges with frgrant peel on several trees that are also laden wth blooms. Old guys that were slow to grow gotta go to give the youngsters priority.

Bowl failed for me too. If doing a lot, with my hand issues, I will give the MW a try.

Beautiful food and an iconic Pandemic image of ancint weaving and Pandemic mask!

@weinoo Wow - I plan to spend some time checking out the interesting offerings

Yes the tamarindo w/ chile dip is common here,Years ago when I took the kids to El Pueblo de Los Angeles they were perplexed by the pumpkin and chile sweets. Now Los Angeles considers it common. Thanks for the photos of the beautiful fruit.

I only know it from Hungry Man Dinners my ex would buy for a craving (I did not partake). Here is a blast from the eGullet past https://forums.egullet.org/topic/139067-dr-salisbury-and-his-steak/

Wow - I scrolled through but will do a slow pass with a cup of tea and really watch later. The one tree trunk that looks like bright orang fruit at top - ID? Referring to Kennth T' shoe question I imagine you wear sandas or shoes that folks do when river rafting and such.

Are you perhaps seriusly longing for spring? Nice dish.