weinoo

Another thing - pickle them (ramps), and use them for Gibsons! (Or Bloody Mary's or Maria's, if you must).

Except, of course, a harbinger of spring, and a whole new set of produce to work with. (Also, the have a unique flavor, not quite onion, not quite leek, not quite garlic).

Hers...(a somewhat nice looking plate, with carved breast). His...a much messier plate...(leg with skin of thigh removed, and some trussing string still visible). Roasted a small BoBo chicken (like 2.75 lbs.). Served with those awesome, crispy roasted potatoes (from Serious Eats), which came out great. Roasted carrots. Sautéed Brussels sprouts. "Gravy" from chicken drippings, white wine, chicken stock, roasted neck meat, French mustard (from France), butter.

I am just a little jealous of that setup. (It's really not fair for people to show off their fancy barbecue/grill/Ooni/outdoor kitchen rigs to us apartment-dwelling NYers!)

So that I'm not misunderstood: by not trying it, I mean never having it (the literal product) in my pantry and/or using it in any of my cooking. I've certainly had it, as mentioned in the dedicated thread.

MSG.

You know, since the stuff wasn't synthesized until the early 1900s, it obviously isn't included in the classical European canon in its synthesized form. Nor in any Asian cuisines prepared as they were classically.

But is it really just the cookbooks that don't have any recipes with it, or is it the way the cuisines of those regions are actually prepared? Certainly Ashkenazi "Jewish cooking" doesn't use it, because that might actually give the food some flavor.

Another one I was thinking about, but they're (at least the ones I get here) usually quite long.

Is that this one? https://en.wikipedia.org/wiki/Cinnamomum_tamala I was doing some cooking of India for a while, and have a bag of these.

Yes - I was thinking individual "hero" type rolls. But it seems small for that, with 5 compartments.

But it has some, so I don't know that you can equate the two. I'm talking about zero recipes and zero mentions. During my time in cooking school (French based), never mentioned. It's just not (historically, at least in those cuisines) used (to my knowledge). Though they sure use mushrooms, tomatoes, etc.

Is it possible it's for some sort of sandwich/bread/baguette?

This makes me think that I ought to be using it; it (MSG) is not something I have in the apartment, nor have I ever used it (directly) in anything I cook. Of course, I consume it via various products (yes, Doritos) and when dining out (I'm sure) and it may be in a condiment or two that I use in cooking (but not in mustard). I wonder if it is because much of my cooking is Italian/French based, and I can pore over my Italian, French, Spanish, Greek, Middle-Eastern, Mexican et al. cookbooks, and never see it mentioned.

This issue is for a different field of professional!

That. And... https://atemplewild.com/journal/bay-laurel#myth Or, this...https://en.wikipedia.org/wiki/Bay_leaf California bay leaf. The leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but contains the toxin umbellulone which can cause methemoglobinemia.

I'm pretty sure you can grow almost anything where you live!

But it's a different flavor, and those BAY LAUREL trees in California get BIG! Ask your designer if you can grow this Laurus nobilis.

I'm pretty sure those fresh ones were California bay, a totally different animal. I've been using this - it's really great... https://www.burlapandbarrel.com/collections/all/products/laurel-bay-leaves

Significant Eater has been out of town all week, so I've gotten to do one of my favorite things every night so far; sit at a nice bar, and have dinner. Monday was Gage & Tollner. Tuesday I went down the block to Corner Bar at 9 Orchard. Last night, I hit up our neighborhood favorite, Cafe Katja. Tonight was supposed to be another trip out to Brooklyn, to see a great bartender from the early Pegu Club/ Death & Company days, where he is behind the stick a few times a week at another historic NYC joint, Long Island Bar. Tonight's plan has been scuttled due to circumstances beyond my control, Significant Eater is somewhere in the swamps of Jersey Connecticut heading to NYC on Amtrak, and I'll be ordering in for her arrival. Back to last night, and I think @Duvel will like this!: Smoked pork shoulder (I think it went as far up as the neck, and might be some of the portion I got). Pork jus. Over their sauerkraut. Spätzle. And a little apple slaw (though the slaw would have been nicer on a side plate). In the background, a Stiegl (it's Austrian, after all).

Exactly what you see in the post above; but let's not call it French mustard.

I'll note, for the record, that that's not even called mustard. It's sold on Amazon, and it's called: Savora 11 Spice French Condiment from Amora (eG-friendly Amazon.com link)

So go to a "gourmet" shop or one that sells "artisanal" products. I'm sure you'll find something there or on line.

The mustard we often use in Amora, liked by @Margaret Pilgrim as well, and often on the table in a bistro. Ingredients: water, mustard seeds, vinegar, salt, citric acid, preservative: potassium dissulfite