Great presentation 
looks delicious.
2 Likes
Buen agosto … We had the family over to have fresh on the half shell oysters and then more book boxes going north …
9 Likes
What an amazing feast!
3 Likes
I was very relieved it came out of the bundt pan without sticking or falling apart 
4 Likes
Linda, it’s the 1st of August!
1 Like
Italian Cuisine in Diaspora would have sounded a bit less harsh…
One of my favorite cookbooks, Breath of the Wok by Grace Young, describes Chinese food cooked by emigrants from China all over the world. It’s so fascinating. There’s something to be said for open-mindedness toward the different. One can easily lose sight of deliciousness in pissing contests about “authenticity.”
11 Likes
We camped Friday night and had a simple meal of grilled hot dogs, pasta salad, creamy cucumber dill salad with pickled red onion, and cold runner bean salad with tomatoes and bacon shallot-Dijon vinaigrette.
Yesterday we had pizza at a birthday party. Tonight I made picadillo de carne picada, cauliflower jasmine rice, and yellow zucchini and cabbage sauteed with red onion and Tajin seasoning.
20 Likes
I think I could do with a week’s meal plan that utilizes a pack of hot dog buns: hot dog, lobster roll, hot dog, lobster roll, hot dog, hot dog, hot dog. That leaves me 2 hot dogs for a snack (and not broke from too many lobster rolls).
3 Likes
On a related note, what has always struck me about DOP laws is that “terroir” matters everywhere, and yet protectionism only happens in some places.
Also interesting is that “origin” is now protected for things that actually “originated” very far away - I’m thinking of tomatoes and chillies, specifically 
Anyway. Food politics are fraught and complicated and there’s often murky stuff right under the top layer. Who’s allowed to change food? Who isn’t?
People like tasty food everywhere, and make necessary modifications to adapt. Let’s go with that.
8 Likes
2 Likes
Here’s the August thread…
7 Likes
I have the same issue with making myself not go to the store, except for me, it’s the farm stand in the summer. I want to go all the time. I want to buy all the things. And then I can’t cook them fast enough and they spoil. So I have to remind myself not to go until I have barely any produce in the house. And I have to remind myself to use what’s in my own garden, although it may be less pretty since they’re the pros. Seriously, just because I haven’t harvested it yet doesn’t mean I shouldn’t! The swiss chard isn’t getting any smaller while I ignore it.
2 Likes
Welp, I guess I know who I’m NOT giving my extra chard to. I’ve never been able to grow it successfully before. This year, it’s like something out of Sleeper.
2 Likes
I grew it w/o any real sense of how to use it. So I’m a little behind the 8 ball right now.
This is good (and I think I posted it upthread somewheres):
http://www.paula-wolfert.com/recipes/tun_sahel.html
So is this, which is basically the kale salad everyone already makes, only with chard:
I also make oshitashi out of it, which is a good way to use up a lot of greens at once.
Thank you for the recipe!
What is this?
Blanched greens with soy sauce, vinegar (or mirin) and sesame (seeds or oil). This is a good basic version:
You can make it with pretty much any sturdy green - spinach, chard, kale, bok choy, whatever.
1 Like
Oh, I may’ve had that as banchan. If so, good stuff. Thanks for this recipe too!
You’re welcome! Yes, it’s definitely very similar to a banchan dish (that I don’t know the name of, but which I think has sesame paste in it).
Love that Greg, looks great!!
