KennethT

I thought it looked like a Keitt - but it's hard to tell from the photo. I just finished a box of about 25 of them! (grown in Mexico).

Very nice - I love those really small pineapples that are picked ripe - I get them every time I go to Asia (I don't think they exist in the US).. so much flavor! What variety of mango is that?

Is it like seitan or tempeh?

TVP?

Vietnamese lemongrass chicken And the morning glory mentioned in the gardening thread

Tonight's pickage - my first morning glory harvest

Indian tonight... Tandoori-ish chicken with masala potatoes

Many years ago, we ate at a mediocre Thai place in Reims... it was Sunday and the only place open! It was serviceable, but definitely nothing memorable.

What is the Tonkin jasmine? I don't think I've heard of it beore... and I'm drooling over your morels. I always slice them in half lengthwise to make sure there's nobody living in there (I've read multiple sources that say to do that) but I've never seen it done in restaurants. I'd much rather leave them whole. What are the chances of getting a surprise inside?

I haven't made it, ever, as I never have access to fish heads without the rest of the fish attached. This looks like it would be pretty good as it seems like it has all the right ingredients but I've never tried it. https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q

@FranciI was going to suggest fish head curry! It would be enough for 20 people!

Happy to say the kaffir lime tree is doing really well... The new growth (on the right) is a great shade of green and has a really intense aroma. And the morning glory is taking off - I'll be able to harvest some soon.

That's my kind of break fast!!!

Good luck!!!

How about potato masala - with or without dosa....

I was always of the understanding that this was because of either nutritional requirements or because of root exudates or something like that. Now I have more research to do....

While plants look like they're grown together, they're actually in individual fabric pots and the nutrient is drain to waste so there's no mixing of anything except the air they breathe.

What do you do when you have more basil than you know what to do with? Pasta with deconstructed pesto (minus the pine nuts but I added some fish sauce for a bit on anchovy-ness. This is how much basil went into it: This is how much I have left - I didn't even make a dent!!!

These peanuts came from the Indian store - raw, direct from India... they're really good - I fried them (aka roasted haha) in peanut oil that was flavored with the garlic, chili and kaffir lime.

Reviving this old thread - just made a batch of Thai style peanuts - with fried garlic, chili and kaffir lime... One of my favorite snacks!

If you want to see a real huge sandwich, you need to go to a Jewish deli in NYC... makes your look like a snack! Then again, if you actually finish one of those whole pastrami or corned beef sandwiches in one sitting, I think you'd get a heart attack on the spot!

I'm a big fan of the Tignanello lurking in the background.

Interesting - I made a potato that's similar to your cabbage - I never thought of doing it with anything other than potato. One thing I might say to add (after watching a million videos on Indian cookery) is asafoetida - what they call hing powder.

I never saw it in Hong Kong but I was only there a week and had dim sum maybe 8 times. Not that I was actually looking for it mind you...

I was just going off of the instruction manual from the (albeit crappy and the motor died) vertical grill that I had (made in Turkey)... they called the ground sausage like one doner (and interchanged gyro) and they called the stacked slices version shawarma... And just about every middle eastern food truck I've seen in NYC (not that I've made a note of every one that I walk by) calls the sausage version gyro and the stacked shawarma... but I wouldn't be surprised at all if other places change the names around... They also make the distinction between gyro (or shawarma) sandwich (in pita) or platter (on a bed of rice).