TicTac

I was kind of curious as to the mysterious thick purple sauce under the steak...

A fantastic concept and one that I and other family members are quite passionate about... If only there were an English version (copy and pasting an entire book to google translate.....no thanks!)

Thanks for the laugh - 'the parts they needed were inside the dishwasher' 🤣 Too good. Sounds like something I would do (which is why I am allowed to laugh at it!!).

While by no means was I preserving these due to an overabundance - I did try my hand for the first time at making pickled turnips (in the middle eastern style) and they came out fantastically! I also ran into a Russian couple loading a small shopping cart with our local farmers cabbages - me being me; I had to ask - "guessing someone is making sauerkraut!?" to which they laughed and confirmed. After some further chatting, I recognized why my initial batch failed (far too much salt) and she gave me some guidance and pleased to say my first successful batch has now been tasted! Though there is still a bit of a cabbage flavour, it is certainly fermenting and turning sour (the more the better!) Did I say how much I like pickley things!?

Always enjoy these blogs @Shelby - thank you! What do you do with things like the Heart, Liver, Caul fat, etc?

Leslie and Finch He He Long BBQ - Get your Peking Duck and BBQ Pork (among other delicious offerings) cravings satiated.

A 5 year old Barolo (sans decanter - though perhaps it was opened for 12h+?! ) in Sonoma....Oy! 😝

Do they list all of their deals in one place?

Thank you both! I read online that the painted Pyrex bowls contain lead paint - Not that I use the outside to mix in, but the thought doesn't bode well with me. Perhaps I need to look for the clear ones only!

Come on...someone @andiesenji, @Kim Shook, @JoNorvelleWalker - anyone able to give me a bit of friendly advice on the above 'deal'!? My wife thinks I'm nuts - please confirm / deny!

Ok, will not go down the rabbit hole......will not go down the rabbit hole....(keeps repeating/muttering to himself)....... Having no clue about this stuff (and hoping I am not breaking any EG Laws....) is this a good deal?! https://www.kijiji.ca/v-view-details.html?adId=1446778180

I blame you all for my recent obsession with searching Kijiji for vintage Pyrex or heavy duty steel bowls!

Indeed she does!! My 6 y/o likes pickled chile's now and even tries a tiny bit of hot sauce every now and then. Very interesting about not toasting - I may try that this time and see if I can tell a difference.

Thanks Mike. I was taught that with dried chile's to toast them before submerging in water to 'bloom' prior to blending - thoughts? I love chile sauces, just have to make sure I tame the heat so my little 2 y/o doesn't blow smoke out of her ears!

Pick me up on the way, rotuts; I'll bring the Linzer Torte (my grandmother is from Austria and makes/taught me the secrets!)

This looks great, Mike. Can you share more about the sauce? I have leftover pulled pork from Taco night last night and this looks like an ideal usage for a dinner this week...

Looks great, @Duvel - Happy bday to the little man. (everything looks fantastic minus that scary Philadelphia berry 'stuff'!) 😱

Hope you plan on eating that bone marrow!! Lucy wont miss it as long as you give her the exterior casing

That's why you use a bubble tea straw

Forget the spoon, grab your straw!

If you need a good HVAC guy (which it sounds like you just might!)....let me know.

Can you elaborate more on the spinach and chickpea dish? Sounds like a great combo!

While doable, as many people have noted, certainly not easily replicated with the required pickled ramps... I would modify a number of things in it and most assuredly produce a far more flavorful end product! Pickling ramps removes much of the beauty of the ramp - the sweetness and to some extent, garlic notes are much removed. It basically ends up tasting like a pickled onion.

My guess (and based on my experience with ramps) is that if you used a combination of fresh and pickled ramps, this dressing would be significantly improved. As @Margaret Pilgrim eluded to, there is much hype over this, quite frankly, because it has Chang's name linked to it. From the looks of it, it is certainly not groundbreaking stuff!

Yogurt is also on my no fly list...What's the taste difference between regular buttermilk and 'whole'? The ramps I have covered! I still have at least 3-4 jars of pickled ones (not to mention the 3-4lbs of frozen whole ones) from this past spring. Kefir is somewhat tolerable, so I suppose that could work. What about a rich Greek yogurt? Is the mayo specifically Kewpie, or would any mayo suffice? From what I seem to recall Kewpie mayo is slightly fattier with some sweetness added in, no?