Margaret Pilgrim

I don't understand. If you have "cooked "it, which I assume means some seasoning treatment, what's left but to serve and eat it?

We have served it as a cocktail (pre-dinner_ accompaniment to rave reviews. Thinly sliced, on Chinese spoons.

Here's your first step. From there, you can marinate sliced tongue in a myriad of vinaigrette type sauces. Or serve hot with a mustard sauce, or... Small tongues are blank canvases for your imagination and craving.

We have a wood burning oven. Buy the Porsche.

We are also ignoring individual taste. I have three grandchildren with three diverse palates. One is a meat eater who eats vegetables as required but not by choice, but will consume more protein than I, given the chance. One craves sugar and eats vegetables by fiat. The third could easily be a vegan, requesting unadorned broccoli for breakfast during a sleepover. But/and, all three avidly consume Chinese or Thai greens. As mentioned upthread, salt and as Mary Poppins instructs, a teaspoon of sugar, maybe MSG, are delicious enhancements.

Thanks for these pictures and words. Born on Monterey Bay, I am confounded by dune restrictions. Growing up, dunes were for tumbling down, later on for hunkering down to smoke sheltered from wind and eyes. Or... Hardy dune grass held erosion at bay in those days. Now, I dunno. Cliff erosion was another thing and relentless. Where sea bashed shore, sea always won.

Could I please have a small plate of each of these? Or would that be piggy? Forget it. I'll risk it!

AAQ, have you used NA Food? Quantity size seems daunting but quality sounds excellent.

My name's on this one...

Rice blends well with mayo, sour cream or vinaigrette type dressings. Its starches blend with the oils and creates a luscious coating, seasoned as you please. All kinds of cooked and raw veggies add flavor and color. Consider it a base for Russian salad, subbing rice for potato. For tabbouleh, subbing rice for bulgar. Or mac salad with rice for mac, a no brainer with orzo salads.

How do we go about reprogramming your husband? Is there a possible compromise between Florida and Brooklyn? San Francisco?

Sneezing is fraught with peril.

It's impossible not to notice garnish techniques that quickly become clichés, like the spoon dragged through a dollop of sauce. Once "wow", now a negative.

A neighborhood dim sum house used to make fabulous shrimp cakes, but they were a little greasy for my taste. Then I found that they actually fried them twice and that I could buy them after the first fry which allowed me to pan grill them without additional oil. Such a treat, and as you suggest very little work.

It's called a trail of crumbs.

Quoting from the link, "As told by Simon Majumdar in his podcast, Eat My Globe" ...

Well done, both you and Charlie. It's double the fun when we click with others over a shared interest or hobby, THEN click again over a love of great food!

As unearthed by our own Simon Mojumdar, thoughts on fish and chips.

I have consumed countless supposed Greek and Turkish kababs in France. Sliced to order with fresh garnish, they are often the best option in small villages, other than the ersatz pizzaria. However, as you suggest, husband was just the other day mentioning the myriad questionable street foods we have eaten with no ill effects. tither they are safer than their reputation or we have constitutions of wild dogs. That said, I wouldn't trade one kabob or hand pie or North African pastry for a 3* tasting menu. Nor the exchange between us and sellers, for this is part of the meal. (They go bananas when I ask for triple harissa.)

I can't think of any special recipe that I'm good at, but the grand-kids can be coaxed into eating things they think they don't like when their mom tells them "Ama made this."

Years ago, many, my m-i-l watched me make gravy (whisking flour into drippings, then adding and whisking in liquid) and asked me how i ever learned to make it that way. She used the slurry method. I told her from my mother. I related our conversation to my mother, who looked at me as if I were mad, and replied that she NEVER made it that way, that she always used a slurry. HUH? I guess i extrapolated from white sauce method, but I stand by it as it results in silky, lump free gravy. (My mother ALWAYS strained her gravy.

Corn dogs were the draw at "Pronto Pups", the local end-of-Main Street drive-in which served as the turn around for cruising the drag in my teen years. Steaming hot and sllathered with French's mustard, they were really pretty good. Cheaper was an order of spiral fries. In those days i could enjoy and digest both.

Pork tenderloin, nectarines, Calvados, cream.

Pasta with vodka sauce is a no-brainer. Half a jar of Rao's marinara sauce, large glug of vodka, somewhat more heavy cream than vodka. Boil pasta, done. If energy allows, add sausage balls or peeled prawns.

An interesting way to enjoy the best of both worlds is an uncooked oyster pasta. Essentially, almost liquify shucked oysters in a blender. Cook and drain fettuccine; toss with olive oil and very small amount of minced garlic and chopped parsley. While pasta is still steaming hot, pour over the emulsified oysters, mix and serve. Like having the ocean on your plate.