Katie Meadow

No restaurant gai lan that I'm aspiring too. I love that dish with garlic and sauce, but often it isn't as good as I want it to be. Okay what else is new. Recipes vary as to whether to par-boil the gai lan or not, whether to peel the stems, etc. I just need to source some fresh vegetable with a lot of leaves and start experimenting. I would be happy with just that on rice.

I'm also taking an Areds eye supplement. My doc is thorough. There is no fix for my retina problem but I adore him so I'll do whatever he says! Spanakopita is a good idea. I love it but rarely make it since I have yet to conquer my trepidation about working with phyllo dough. Spinach soup will happen when fall and winter set in. @heidihGumbo Z'Herbes is an excellent idea. I hadn't thought of that. Chase's recipe looks to be for 100 gallons. I'll get right on it. @Margaret PilgrimDid you ask how it was done? .

My eye doctor wants me to eat more leafy greens. I like them, but I'm picky about it and I'm also guilty of being lazy. It's easy to throw some arugula into a salad or some Tuscan Kale into soups, but I'm looking for quantity. So far I've run through my favorites, which are the following: *Creamed Spinach. I'm happy with the NYT recipe *Sautéed greens with bacon. Unless I can get baby collards I prefer using chard. Recipe somewhat tweaked from Vivian Howard *Garlic Braised Greens and Potatoes. NYT *Savory Swiss Chard Tart. The Wednesday Chef *Buttered greens and Radishes. This is a side to accompany a vinegar chicken recipe, but I don't like the chicken much. The recipe calls for mustard greens, which I like, but it can easily be made with other greens. From Bon Appetit *Mustard greens and spaghetti with pine nuts. No idea where that recipe came from, but I've made it once in a while for years. *Stir fry with a lot of choi sum. Delicious, but the quantity is comparatively moderate. *Gai Lan. I'm working on trying recipes I like for gai lan stir fried with garlic, but haven't found the perfect one yet. My only caveat is NO raw kale. I'd rather have a root canal, although I shouldn't say that considering I've never had a root canal. Frankly I prefer to swap in chard when a recipe calls for kale; I'm open to kale, maybe, but so far I'm not fond of it. So, I'm looking for tips and recipes that use major amounts of greens. Thanks!

I have a couple of stupid questions, but since they are both about sardines this must be the place. One: about the size of the cans. Most tinned sardines come in approx 4 oz tins. Personally I've always found this to be an awkward size, a bit too much for one portion of sardines on toast and not quite enough for the two of us, depending of course on how we are eating them. Am I a wimp? Do most people consider this standard tin to be the best size per person? For just a simple sardine in oil I like the slightly smaller can of Matiz small sardines. For the two of us I sometimes use a regular size and a smaller size combined. Strangely, I consider a 4 oz portion of fresh fish to be on the stingy side. Two: about tinned vs fresh. The fresh sardine catch has pretty much tanked around Monterey Bay and other CA locations. When I first moved to the Bay Area in the seventies you could often buy fresh sardines very cheap and they were delicious grilled. Do the Spanish and Portuguese eat a lot of sardines fresh? I assume they have a well regulated sardine fishery. @btbyrd--hilarious! I too give Gabrielle Hamilton a pass for no good reason except that she invented Sardines on Triscuits. Although, since it is so easy to replicate at home I never considered ordering it when dining at Prune. Those were the days. Currently my favorite sardine pantry meal is Nuri spicy sardines over Japanese sushi rice. That way I get to used all the oil in the can. A simple cucumber salad with rice wine vinegar and sesame oil on the side is perfect.

Durkees fans: what makes it different from just a combo of mayo and mustard? The extra sugar?

Perfect and perfect.

My late FIL co-opted the use of "PuPu Platter" to mean any appetizer spread; that could include his own cured olives, cheese and crackers, guacamole and chips. Anything you ate along with a drink before dinner was PuPu. One of those mildly annoying things I grew to ignore. He loved appropriating misc. phrases from other languages into his speech. He wasn't really fluid in anything but English, but he could fake it pretty well, giving lectures about physics in mangled French and/or Spanish. Most people, including his wife and children accepted it under the broad umbrella of "charming."

Congrats to you and Moe!

Are we talking about raw fish? Day old sushi, if it's vegetarian, will look dreary and will have lost flavor and texture., but isn't likely to hurt you. If you wish to keep raw fish overnight I would say....don't.

It looks like they survived delivery. We tried takeout XLB in Asheville when we were both sick but they definitely lost something in travel. Better on site.

Good to know that if your electricity goes out on Halloween you can light a pile of candy corn. Also advisable to take a bag with you camping, in case all the available wood is wet. Just don't go camping with @Kim Shook. She will eat them all before the rain starts falling. And by the way, Kim, I'm sorry to hear about your potassium issue.

This morning a new recipe appeared in my NYT in-box called "Sushi Bake." Aside from the fact that baked sushi is absurd from the get-go, the recipe piles on one layer after another of incongruity and offense: imitation crab or canned tuna, cream cheese, an obscene amount of kewpie mayo, sriracha and diced avocado. To top it off? ONE THIRD of a cup of furikake. I assume it is new because there are no comments yet. Takeaway ideas are nearly impossible, unless you can't resist having your cream cheese on a bagel with a dusting of furikake. Oh, and don't forget the "eel sauce" whatever that is. I'm not providing a link because it may be behind a paywall for some, and also because no one should be handed this on a plate.

If you are on a diet this thread is for you. I should get the hell out of bed and have some breakfast, but I've lost my appetite.

Real bananas are bad enough. When my daughter was little she was prescribed Augmentin. I used to gag just opening the bottle. That was like fake fake banana flavor.

We're doomed. We will all be eating Soylent Green and washing it down with waffle-in-a-bottle. KMN.

I miss New Mexico desperately. Most all my vacations are now spent in or around Atlanta, where you could roast a green chile, if you could find one, on the sidewalk. Next month I'm headed for Highlands NC, toggling back and forth to Decatur GA. Looking forward to good fresh harvest apples and fried green tomato BLTs. On the back end, in mid October, we will spend a few days with my nephew and his family in the middle of nowhere MA. It will be very pretty. He has two pandemic kids I've never met. Maybe there's an apple cider doughnut in my near future.

You are a cheap date! I'm afraid to ask what you drink with that.

Okay then, I'm braced for disappointment. Getting a reasonably hot fresh green chile around here has become a pipe dream. The only thing I can find with a kick is a serrano, and roasting and peeling those would be insane.

I must be from the precambrian era. I still grate mine on the box grater, on the second smallest hole. That way I can control by pressure how thick or how feathery my cheese gets. Works equally well with "fresh" hard cheese as it does with the hard leftover ends. Usually we use only enough of a flurry for two portions of pasta, or maybe a half cup at most, so I can see how you might want an assist for large quantities. For reasons mysterious to myself I don't use a microplane for cheese.

So how are the Hatch chiles? We picked up a couple of bag today, but the bags say "mild." In my time in NM there was no such thing as a mild Hatch chile.

@MaryIsobel The ideas above sound really good. It would never have occured to me to use crushed wasabi peas to make a crunchy coating but I like the idea. I like fresh sushi-grade Ahi tuna just about any way it can be prepared, raw or otherwise, as long as it isn't overcooked. One way we like it is patties or burgers, although we don't use bread or buns. Have your fish nice and cold and use a sharp knife to cut it into small cubes, like maybe a quarter inch square. Mix the tuna with some chopped scallions, a little grated ginger, chopped cilantro and a finely minced Thai chile if you are inclined, and salt and pepper. Mix in a little bit of mayonnaise. The original recipe I use calls for 2 Tbsp mayo for one pound of sushi-grade tuna; I think that's too much. I use just enough to hold the burgers together; they will still be very delicate. After forming the patties put them in the fridge for an hour of two to help them keep their shape. In a non-stick pan melt butter and/or oil of choice (rice bran oil would be perfect) on medium heat. Saute gently for s minute or two on each side, so the interior is just warmed. Serve it with a light vinegary sauce or anything else that appeals .I like to serve it with store-bought seaweed salad.My husband likes it with a side of seasoned creme fraiche, like an Asian version of tartar sauce. Maybe this is an opportunity for sprinkling of the much maligned furikake! I suppose you could dip the burgers in a little panko before they go in the pan, but I don't bother. Just turn them carefully. Alternatively you could coat them in black and white sesame seeds or maybe that crunchy wasabi stuff.

Agree, not odd at all. My favorite sweet/savory breakfast treat is some kind of rustic loaf with slices toasted and buttered. Then topped with a blanket of ricotta, generously salted and peppered, and finished with a drizzle of honey or sorghum.

The original oatcakes are my favorite Effie's. I find the corn ones too sweet. I've never seen the Ginger ones, but I would grab them if I did.

Another Siggi's fan here. We buy the plain full fat. My only complaint is they don't seem to market a pint container, so it's either a quart or the teeny personal size. So very rich and good.