TdeV

Hello @jongm91. Welcome.There are many truly fabulous persons here. You will learn about many things you had NO idea you were interested in!

Good for you, @Kim Shook !

What is it, @Kim Shook ?

EIGHT, I think, @kayb

@chefmd, looks intriguing. Did you oil the okra before roasting? What did you think of them?

Sorry, @gfweb, the joke was on the prior page. I couldn't resist!

Bland, @gfweb?

Liamsaunt, I'm sorry, I'm still quite confused. Where is the chicken in this dish? And, are you making one dish per person? Looks lovely, though!

Oh, that looks so good! Recipe please?

I participated in a Burns Supper earlier this year. Pressure-cooked the rutabaga (neeps). Just before serving I added a lump of butter. Once I added s+p plus nutmeg, once just black pepper (I had to do a test run before the dinner). Just divine.

@DiggingDogFarm, the CDC says 1 teaspoon of bleach per cup of water. https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cleaning-disinfection.html

@SLB, I'm so sorry for your loss. Losing people is hard, harder when it seems unnecessary. 🙁

Oh delicious, Steve 8). Are those gorgeous bacon wrapped things chicken drumsticks?

From email from Rancho Gordo This is what will be included in the Bean Club for May: Bean Club "B" Shipment Contents: Good Mother Stallard Flageolet Large White Lima Flor de Mayo Alubia Blanca Black Caviar Lentil Mexican Oregano

Shai, darn delightful dish! How do you make your schug?

From Rancho Gordo today An Update on the Next Delivery The good news is that we're on track to get the current Bean Club order out by mid-May. We have a night crew dedicated to Bean Club and things look very good. Normally, we have a nice little break in January after the wild Holiday ride. That's the plan anyway but it hasn't been the reality for a couple of years. In order not to burn out the staff and to give you more reliable shipping dates, we are rearranging our shipping schedule for Bean Club. Your shipments will arrive in February, May, August, and November. We hope this works out for you. I know most of you won't notice the difference. And that's all we have! Stay safe and keep cooking. Steve Sando and the Rancho Gordo staff

Mitch, all those dishes look lovely. Sigh. How do you get the duck fat so clear? Or is it broth?

Saturday night's Wine Zoom Event. One plate per person. Bottles decanted and delivered. From 12 o'clock going clockwise: Rougette Bavarian Red Triple-Cream from Germany Tangerine Fig Almond Cake from Valencia, Spain Bergader Basil Smoked Bavarian Semi-Soft Cow Cheese from Germany Membrillo Casero handmade Quince Paste from Valencia, Spain Bruschette toasts from Italy (centre) Boar's Head Spicy Traditional Pepperoni (pork & beef) Butternut Squash crackers from Greece Green and black olives Pepperoncini Bosc pear Ines Rosales Savory Olive Oil Torta with Rosemary & Thyme The pear was treated with lemon juice to slow browning. And the wines . . . The Duckhorn was tasty, but disappeared entirely with any of the more flavourful foodstuffs. The Gascogne had a nice middle and back fullness and a citrusy quality. This Scherrer was fresh and crisp, just like its colour. Scherrer Winery is not open very often, and if you ever have the opportunity to go to, sieze it! We may have discovered this wine at a Barrel Tasting in Sonoma County in Northern California. We walked in, received a glass and a pour. While we were thinking about it, our server told us to walk across the room and pick up a couple of olives. What an experience. So, many times in future years, DH and I supped on olives while drinking iterations of this wine. On Saturday, it held up to every tidbit. We're members of the Peterson Winery Zin Club in which recently delivered the Sogno. Velvety and smooth, lots of fruit. I was so darned impressed with it, DH got some more which included the Vignobles. A good time was had by all. 😎

Truly lovely. How do you do your halibut?

Sadly not available in US.

Lovely looking dinner, dcarch. I also have plenty of hosta. Please say again how you cook them. Are there any hosta varieties to avoid?

I would happily eat 2 eggs, sunny side up, on homemade bread toast every day. In fact, some years ago, I did. As a child we sometimes had fried eggs and chips for dinner. I love runny yolks!

Tell us more, please!

Last night's dinner, simple and very late, because the plumber was still working under the sink. Avocado, lime, cilantro, oo, garlic, sous vide sausage, pasta. The dish was designed to use fresh ramps which a friend brought over, but weren't used (because I forgot).

My friend is bringing me some fresh ramps. Other than Momofuku (no kewpie mayo), what should I do with them?