Margaret Pilgrim

This photo, from the Bon Appetit article linked above looks a lot like my potato bin. I keep potatoes and onions separately in two 3 gallon crocks, in their original 5 lb bags. Usually by the time I'm down to a couple of potatoes, they are plotting their escape. I just thumbnail out the offending appendage and cook as usual. No off-putting flavor or texture. We go through enough that they don't get past this point.

You really don't need to acquaint yourself with American sweet pickle. No, you don't. Perhaps you can understand if I say that Branston has structure and balance.

This is frequently the practice locally, and, yes, it is weighed at checkout. I often take some handfuls of produce from one of these bags and put them in an ordinary rip-off bag when the quantities offered are more than I can use. Never a question. Just charged as weighed.

IMHO, limited experience with it and American palate, chutney is the best descriptor.

Works for me. Dinners are about being delicious.

Oh yes, the salt water taffy machine at Santa Cruz Beach Boardwalk!

Anna, will you share your brand name? and question? How odd would Branston pickle seem as part of a (dinner party) cheese course? In addition to usual fruit accompaniments.

I just found this thread! Thank you, @KennethT for this exceptional report about your extraordinary adventure! We are the richer for it.

Another birthday, our household is Leo's den! By request, white velvet cake with whipped cream and strawberries. I'm DONE for the birthday season.

i believe that current thought is that commercial mayonnaise actually prevents food from spoiling due to acid and preservatives. Everything within limits of course.

ROOT BEER FLOATS and ICE CREAM SODAS!

I have them in stainless, not silver, and husband uses them all the time. Iced tea, horchata, Campari and soda.

Don't. Never had one. An even simpler egg presentation is a basket of hard boiled quail eggs, alongside a little bowl of Maldon salt. These are pretty reasonable at Asian markets. You can go so far as pickling them.

Another vote for deviled eggs. I recently offered a variation at two separate cocktail hours . I set out several heads of Belgian endive leaves alongside a bowl of curried egg salad. Wolfed by both sexes.

Shades of the '70s = cocktail meatballs with chili-grape jelly sauce.

Chicken with purslane, A lovely marriage with green tomatillo sauce.

Grand-daughter requested a white chocolate cake with cream cheese frosting and caramel drizzle for her birthday.

I remember my father’s thumbing through it, tossing it down and exclaiming, “Do you realize they are promoting VEGETARIANISM!!!

"Con queso rice" from Diet for a small Planet is always a winner, Meatless but not vegan, a casserole of brown rice, jack cheese, cheddar, ricotta, garlic, onion, black beans. Addictive. Edited because I forgot the prima dona of this dish, green chilis.

Tart? They are in a kind of vinaigrette, but not as tart as plain canned artichokes. They are shelf stable, not refrigerated. I didn't add cheese between the layers, just on top, although you certainly could. NOTE: this product is called "bruschetta"; it is seasoned with garlic, herbs and olive oil and is finely chopped. You could easily sub finely chopped marinated artichokes.

heidi, this was much easier than using frozen hearts. I used jarred "bruschetta" Literally 10 minutes from inspiration to oven. I made maybe a pint of bechemel, added about half a cup of this jarred chopped and seasoned artichoke product. Put down a layer of sauce in baking dish, a layer of no-boil lasagne noodles, repeat and repeat for 5 layers, shower with pecarino and threw it in the oven. DONE. And it was quite excellent. Husband had thirds. I will do this again and also use it as a template for variations.

Artichoke lasagne (artichoke bruschetta incorporated into bechemel) + (no boil lasagne noodles) = 10 minute prep before baking. I made this previously with homemade lasagne noodles and artichoke bruschetta made from several pounds of fresh baby artichokes. It was divine. But this was its equal with 10% of the effort.

The MO of Cliff's Burgers, my hometown, mid-Century. 11¢ each. But then so was movie entry for under 12 at that time.

Indeed! Moosh your prawns in salt, pepper and olive, lay on side in a hot CI skillet, turn to other side, turn onto "shoulder". Remove. Perfectly cooked and succulent. You can hold in a covered vessel for an hour.