Serious Eats - seriouseats.com

@finewinedine: That looks just right! Thank you so much!

@PerkyMac: It definitely wasn't jellied cranberry sauce, it was looser than that when stirred but when in the bowl more jelly-like and transparent, hence my guess at jell-o. It was also fairly sweet, much more so than any store-bought that I've ever had.

Pumpkin ravioli with brown butter and sage is probably the tastiest idea ever. All my favorite flavors, combined into love on a plate.

I can practically everything as it is, but new recipes, especially for proteins, are something I'm actively seeking right now. Moving away from sweet preserves and moving more into the range of things I'd normally buy at the grocery store.

A lot of KL'P foodstuffs is packed in extra packaging to protect against these sorts of things, and KL'P food kept unopened from the previous year is (generally) still KL'P this year. As with all things jewish, minhag may vary so AYL(O)R (ask your local (orthodox) rabbi).

I was just going to bring up HR 875 and the other current "food safety" bills in committee right now. Looks like dhorst beat me to it.

Personally I think a good part of the solution is to change the mentality of how we get and produce our food. Big factory farming and getting everything from a supermarket maybe isn't the best way.

Raw beet ravioli with raw butternut "spaghetti". Yum.

@thepictsie yes, serious. A lot of time when I've tried to make something like this without adding a TON of cream or milk, the cheese just sinks to the bottom and makes a big blob and doesn't distribute through the soup well. Hence my asking the question. Thanks for the condescending remark.

I like to have minced boiled egg as a garnish, but not mixed in. That's me though.

Mine are traditional- grated potatoes and grated onion, squeeze the daylights out of them, save the liquid, let set and strain off the water leaving the starch, mix, fry, eat.

I like them with both sour cream and applesauce, and sometimes horseradish-beet sauce.

In my experience, a big part of why people lie saying it's an allergy rather than a dislike, is that restaurants will often not exclude an item otherwise.

More than once I've been in the situation of a friend asking if something has walnuts in it, being told that "no, well... I mean, it does, but they're chopped up really fine and you don't really taste them".

I don't care how well incorportated or finely chopped an ingredient is- if I ask for it without and your establishment/the item allows for omission, omit it. It shouldn't matter whether it's my violent dislike for bananas or my friends anaphylactic allergy to walnuts.

when a recipe calls for onion, I almost always sub in shallots.

For those who are wary of the sugar syrups- there are sweetener-free syrups which just impart flavor and no sweetening. There's also the good old fashioined method of flavoring coffee drinks- extracts and food grade flavor oils.

Morels are by far my favorite. After that, chanterelles and black trumpets, and then pretty much everything else.