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Why shouldn't one eat potatoes (sweet + regular) which have sprouted?

@Darienne, tell us a bit more about your running list.

Thanks ever so much, Kenneth and wife. I looked up Chia Seed Porridge and came up with wild items. I'm looking forward to your Test Porridges. Along with ratings. 🤣

Hello Peter, so good to hear from a food nerd. You won't be lonely here. 🤣 Welcome.

Kim, what does ACC stand for?

Hello @Qusai. Welcome to eGullet.

Hello Luis. I'm among many folks here who love Spanish food, and so ready for your participation! Welcome.

First, congratulations @JeffGC on your rapid trajectory to full-fledged Foodie! You're likely to fit in well here, and make fast friends. Welcome.

@kayb, I don't think I've ever copied your recipe. Please?

Do you have a photo for this? And a recipe?

What is broasted chicken?

Search finds many mentions of "chili crisp" but they all seem to be a purchased version. Does anyone make their own? And could you provide a recipe, please. Just to make matters more complex, I want to make a very mild version. So I'm particularly interested in technique.

My pie was a disaster in almost every way. Gretchen McKay's Blueberry Cream Pie recipe appeared in my local paper, though this is a different link. I didn't want to make a single pie––too hard to cut cleanly. Brief internet research revealed that individual pies take more crust ingredients than a single pie; it was suggested that doubling the recipe would be adequate, extra pie shells could be frozen for another day. Having no graham crackers, I thought to substitute ginger snaps. Nabisco Ginger Snaps were a favoured youthful dessert so I bought a box, but the modern version is a hard tasteless (ginger-less) hard cookie. It seems that different manufacturers have different graham cracker sheet sizes, so there was no way (for me) to calculate its weight. Also unclear on whether the recipe called for a single graham cracker or a sheet of crackers, I counted out 24 Nabisco ginger snaps, thinking that I was doubling the recipe. And so added 12 tablespoons of melted butter (excessive). And whizzed in the Cuisinart for too long into a fine powder. Perhaps you can see how rock solid this "crust" is. The blueberry filling went fairly well, though I added an extra tablespoon of ground blueberry powder, and used lime oil in place of lemon juice. (I'm probably not a very reliable cook 🙄). For the topping, the cream cheese was too cold. With the addition of heavy cream, it wasn't long before I turned it into butter. While I managed to get the "crust" loose from the pie pan after baking, this was not possible once the crusts were filled. Using a sharp vegetable knife, I eventually got them loose but probably wrecked the pan. Now, here's the funny part. Everybody ate almost all of the pie! Moreover, no one lost a tooth. My friend took to calling it Blueberry Cream Toffee Torte. 🤣

Got a recipe, Kay?

Happy birthday, Kim. I'm soooo hungry now. 😂

Does anyone have advice for dehydrating blueberries? My guidebooks say to put the blueberries in boiling water for 60 seconds, then dehydrate. However, I've found that I end up with a LOT of blueberry juice on the silpat and racks. Seems like a horrible waste. Ideas?

What's the difference between Blanching, Scalding, and Parboiling?

5 of those would be a fun price! 🤣

@KennethT, you took all your gear with you, right? It's amazing all those great tools you had. And thank you for this fascinating story.

I butter *every* sandwich.

Hi @weinoo, those scones look fabulous. Will you share your recipe?

The only CSA I signed up for is from my florist. Every 2 weeks, I collect an arrangement from the farmers' market. The arrangement fits in a simple glass vase which is wrapped in newspaper, then placed in a plastic one gallon bucket. Next time I go back to the market, I give him back the bucket and vase. I don't do any vegetable CSA because I like neither radishes nor turnips. 🙄

This one of my favourite meals from the APO: Fish and Chips with homemade mayonnaise. Cooked at 450°F with 80% steam. This time I had two large pans for the potatoes and sweet potatoes, plus one pan for the salmon. The topping came from a vacuum-sealed packet in the fridge made from nuts and ginger and . . . As you can see, one of the diners is very fond of homemade mayonnaise Dessert was Hot Summer Spoon Cake, see here.

Raspberries, blueberries, and huge beautiful blackberries in Hot Summer Spoon Cake from King Arthur Flour. It's eaten hot with a dollop of ice cream. Mine was a little gummy, so could have stayed in the oven longer. Also, I washed the fruit before I used it, so perhaps too much liquid. Very tasty indeed. We have leftovers. King Arthur Hotline said the "proper" texture is halfway between cake and pudding and it's a toss-up whether to reheat because some of the texture will dry out. Since mine was a bit gooey, she definitely votes for reheating it (and adding ice cream).

Indeed.