Shelby

Well, I LOVE cilantro. This was like mint/grass/hint of cilantro. Bitter if I had to pick one taste. I tried to use it in both Mexican and Italian foods....no go for me. Chris, have you tasted yours? Or is it seed?

Chris, I (accidentally) grew some. Frankly, I didn't like the taste. Be careful where you plant it--it takes over like a weed! Or at least mine did.

Fiddlehead (fiddleheads?) is on my list of foods I want to try. This looks soooo good--especially the seafood version!

Venison taco salad, refried black beans and poblano pepper

Pork lettuce wraps with homemade spring rolls and a side of ramen

Spiral cut zucchini and pasta with sauce and bread.

Yep, breast it out and throw it in a hot skillet, or wrap in some bacon and grill it. I'm still a sous vide virgin.

I've only had domestic duck a couple of times.....wild duck meat is darker, more iron-y tasting. Less grease. Leaner. It must be cooked right, or it's awful. We eat ours pretty rare.

I'm a sucker, too. Unfortunately, I'm also a klutz and break a lot of my stuff sigh. But, yes, I LOVE this set. Both are sunflowers. Got 'em for Christmas from my husband a few years ago.

Liuzhou, that shrimp and pasta --YUM making me drool. You are so lucky to get such fresh seafood. Franci, you too-that octopus looks delicious. I wish my husband liked to eat it so I could make it. Scuba, those scallops look like they are perfectly seared. I must be in a seafood mood because all of the above have me dreaming Everyone else, great dishes, as always! My husband went to the Asian market again and they had great crawdads and shrimp like they did last week. Kind of a vegetable/shrimp alfredo. Squash is the first one from the garden. Crawdads! My mom told me that one time when she went to a boil down in LA--my step-dad is from around New Roads--they put hotdogs in. I had some languishing in the fridge, so I tried it. They were good! Soaked up a nice spice. Chef salad again last night using ham and shrimp. Lettuce, asparagus, onion, radish and squash from the garden. Oh and the eggs are fresh, too, from a place down the road.

Um, the "wild stuff with no fat that has spent it's life flying" is what we eat.

Hi CatPoet!!!! Welcome!!!! I'm probably one of the few people on the planet that have never been to an Ikea store.........

KIM, those are A-MA-ZING!!!!!!!!!!! WOWZA!!!!!!!

Hmmmm UnPopularPoet, I think it's time to made a corned beef...or maybe a corned venison....I have both in the freezer. Decisions decisions.

Asian market had some VERY lively crawdads that had just shipped in. So, we snagged some. I think they were $3.99/lb. Not bad for Kansas. They were SO good. With leftover crawdad tails I made seafood enchiladas (I used some scallops in there, too).

I second the WOW! Nice to have you here

Oh! I didn't know "Jacked" was a line! I commented right away after opening the bags that I loved the big chips--they were in good shape, too, no broken ones etc. My husband detested the yellow bag too. You are not alone lol.

I'd love to see photos of what you do! I am of no help. I have never had the pleasure of eating abalone. Welcome to eGullet

I found 'em yesterday! Did a taste test without reading the ingredients on the bags. Here's what I liked in order of preference: 1. Flavor 404. Yellow colored bag. Spicy with hints of lime or lemon or both. 2. Flavor 2653. Blue colored bag. Spicy with a mole type flavor. Definitely could taste a bit of chocolate. 3. Flavor 855. Red colored bag. Tasted almost like regular Doritos to me. Maybe a bit spicier. My husband liked 2653, 855 and then 404.

I remove it so that I can dry it out and then make a wish

Get ready, everyone, I'm about to start my yearly complaining about how hot it is in Kansas We wanted something a little lighter last night, so I made a chef's salad.

Here is the link to the recipe I used http://cakewalkr.com/kicked-up-cornbread/

I get a craving for cornbread maybe twice a year.....and when I do, I'm usually disappointed in myself. It's never moist enough. I don't care for the sweet version, I like the savory. This recipe has you put most of the cheese chunks and peppers in the batter, but you reserve some and press them on top. That, along with pre-heating the cast iron skillet in the oven with bacon grease before you pour ( or rather scoop and spread because it's thick ) the batter in makes this recipe a keeper. Heating the pan with the grease in it browns the bottom a bit. Now I want to make another batch

Happy June, everyone! The usual salad The best cornbread I've ever made. Peppers and sharp cheddar cheese are nestled in there. The cheese is cut into small squares so that you get gooey, cheesy pockets of yumminess when you bite in. Steamed asparagus from the garden....I think it's about done for the year. Which is ok...I'm kind of asparagused out. Venison fried steaks Plated with the must-have taters

Awwwww! I miss seeing Peter Green post. Tell him I said "hi" if you speak to him again, please.