ElsieD

I just had a little cry.

That looks delicious. If only we could get good peaches here........

Alas, we aren't going this year. I just re-read the entire thread. I sure do like that place.

I suppose you could use the roots in say a soup if you smashed the roots first and fished them out when the soup is done?

Thank you. Do you buzz the stem (not roots) too?

Today I received 5! Llarge bunches of cilantro in my CSA basket. Now, we love cilantro but is there any way I can keep it from going slimy? I'm on a 2 week delivery cycle.

@Anna N Nice looking lunch you have there!

I'm fine with eating those other items. This is a recent problem and I'm really sad about that as I love garlic. I am using more red onion than I used to in part because I find it has a sharper flavour.

No, I haven't tasted it. You have given me an idea though. I can no longer eat garlic😢 so if I am making something that calls for both oil and garlic I can sub this oil in for that..

I had given my neighbour some chives that came in my CSA basket last week and today she brought over some chive infused olive oil. I have never used it. What do I do with it? I'm thinking it might be good drizzled over CSO'd fish but after that I'm stuck. Love fish steam baked in the CSO.

Thumbs up for Nonna Pia's Glaze. I have tried them all. Delicious.

Hi @southernsmoker. Welcome to eGullet.

I haven't seen anything.

Looks like bangers to me.

Welcome to the forum, Louis. I hope you tell us about Indonesian food.

Interesting. I am able to buy frozen mango puree at a Mexican store and I imagine that they would have the canned as well. I bought frozen mango chunks at Costco and didn't care for them. A number of the chunks were not very ripe, thus not very sweet. I can adjust for not having 40% whipping cream but not for it not being ultra pasteurized. I don't know if it is worth my while to get the book given those constraints.

For the SV part did you use the probe or the pot setting?

I only have one recommendation and that is for the induction cooktop. I have a Thermador and love it. Since we bought ours, they have come out with a design that lets you cook anywhere on the cooktop. You don't have to stay on the rings.

Might this be of interest to you? https://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html

Amazon.ca had it at the $2.99 price. I had my finger poised over the buy button when a thought went through my head. Sure enough, I have the hard copy.

The cauliflower is raw?

Speaking of jalapeno jelly, a mint japapeno jelly goes really well with lamb.

Jalapeno poppers?

Thanks for this. I took some time and read through the preview. One thing I noticed is she used 40% ultrapasturized cream which I don't think I have ever seen here. She says if you use this, there is no need to temper the yolks. She does say you can up the cream% by adding butter. So i guess I can use the cream i get here, add butter and temper the mixture. Our whipping cream is 35% BF. Any thoughts?

One bag or one lime?