Margaret Pilgrim

"This" meaning Shark? What strength?

I use both medium and strong Shark brand. It's a good sauce, but not sure how it compares with Chakkapak's. I find it rather "sweet", a cousin of sweet chili sauce. We also use "Rooster" which I realize is "wrong" but is our ubiquitous table sauce here.

Could you send us a photo of your sriracha bottle? We are limited in brands here, but I'm always on the lookout.

Exactly. Cooking is about integrating processes.

Those are both really cool shapes! Enjoy!

Send him for lunch. He'll weep for joy. On a serious note, of course we started by seasoning the yolk with a hint of curry, then stuffing the whites. Quite lovely. But "salad" is much easier and in the end tastes the same.

Staff note: This post and the responses to it have been moved from the Deviled (or Stuffed) Eggs: an appreciation and discussion topic, to keep both discussions focused. Rather than stuff the egg yolk mixture back into the white shell, we set out endive leaves into which you spoon "egg salad": shopped eggs, good mayo, kiss of curry powder, sprinkle of chive or this amusing seaweed "caviar or the real thing if you insist. Guests devour it.

Mine is San Francisco's "Joe's Special" Fry up some ground beef, move to side of pan, wilt down some kind of greens, move to side of pan, add butter and break in an egg and scramble. Toss all together and plate. Catsup or chili sauce or condiment of choice. Or as is.

Indeed!!!

I'm sure you do both well. I'm a troglodyte.

I have one. I'm still trying to figure out when/why to use it. So far, it's great for roasting beets without heating up the big oven. Else? It's still almost virgin after 2-3 years.

Bravo.

Rafts can save lives! What kind of pastry did you use? Suet? Lard? else?

Since we're begging your recipes, will you share your currywurst, please? Yours looks so much better than Mr' Google's collection.

You are an extraordinary son! And you dad looks pretty spectacular,as well. The food speaks for itself.

Amazing! Even my med center hospital serves a respectable jook. All day, in fact.

We seem to have been dining planet friendly for years. Small places, around 24 seats, no tablecloths, short menus featuring low carbon footprint products. Odd bit animal parts are considered "smart", are wonderfully transformed by kitchens and eagerly ordered by diners. There is much conversation about sustainability as well as 100% use of product. Portions are often available in two sizes to lessen waste. In our area, water shortages have made "water on request" rather the norm. All this is, of course, at moderate price point places. Of course, there is still lots of excess use of plastic, packaging waste, large portions only partially consumed, high-on-the-hog proteins and out of season produce consumed. And I still look for a napkin, good sized and of good material.

In general, it will be spicy. Sometimes with fennel. These regional designations are probably pretty loosely applied by commercial sausage makers.

I would just polish the bejesus out of it and let it tell its history. Our dining table is an old French farm table. Seats 8 easily, more, no. It has cigarette and hot pan burns, gouges from kitchen implements, impressions from grinders having been screwed onto it. I polish it to a high sheen and think its just fine.

Not yet. Thanks.

Dried cranberry beans, paccheri, Calabrian sausage, Swiss chard.

I ordered Six California Kitchens from my library and picked it up today. i feel it was written by my doppelganger. Roughly same age, eerily look-alikes, both self taught from Betty Crocker and Julia, similar palates. Except that she became someone! Reading her recipes and reflecting on how she chose each one was like reliving my life through those eras, I loved that I could taste each dish, and in fact had tasted many. One extraordinary standout for me was the Oxtail Terrine. That will definitely find its way onto a fall or winter table soon. Like everything in her book, so very simple but so absolutely on flavor target.

er, how did you confuse the two?

Husband grew up with an occasional baked salmon loaf served with (hard boiled) egg sauce. Canned is certainly the way to go, although I have saved bits and pieces of fresh salmon from other uses. Also canned for salmon cakes.

Also, as bd reminds me, kids love detail. Pouring over complex pictures.discovering and rediscovering minutiae. Learning the names of things and their joy of remembering them in subsequent reading.