Serious Eats - seriouseats.com

I have made a lot of bread in my day but have never tried Brioche. Tomorrow is the day.

After your last piece I went to my super market and looked for a Golden Delicious for a pie that week. I hadn't purchased that apple for years. I did find them but they were green as Granny Smiths.. so green I almost didn't recognize them. Since when did this green apple fad move to the Golden Delicious. Is this just a local fad or is that the norm now?

Late last week 2 batches of Sables, today, two more. Then we will decide the one we like best.

OK, I am confused! In the photo I see bacon, I think I see bacon. In the blurb ham is mentioned in passing. In the list of ingredients neither or there. I think we have a problem here. Couild someone give us a clue, please.

We lived on the Hudson in the '60s and there are two things I remember fondly.
The first was the Egg Farm that delivered eggs to my back door. Those were the most wonderful, freshest eggs I have ever managed to puchase. The whites never ran and the yolks all but stood up and saluted.
The second memory is the bee keeper. The honey towards the end of the season was a deep amber color with a rich flavor, but my favorite was the first of the year honey. It was almost white and it was so very delicate in taste. I have never found any like that any where else I have lived.
Thanks for reminding me.

Thanks for the push. Didn't feel up to it... much too hot.... but had to make bread today (because I am flat out of bread) so maybe I'll do the adding for you. Making it with the addition of Orange honey, Lavender blossoms and Potato Buds. Can't wait.
Thanks for inspiration.

I started to put this together of dinner tonight and found there is nothing to say when to add the honey and mustard. Decided to add it with the rest of the marinade.
Also, thought there should be some time between the refrigerator and the oven.

Thanks for the tips. Look forward to more on food photography soon. I know, "never satisfied", but there is so much to know.
Thanks. again

In season?I have to ask. Where are potatoes being dug at this time of year... in our hemisphere, that is?

I have seen walnut shells used as ground cover in places where you might otherwise use gravel. Specifically, on a walk way or once saw them under a swing set. For some reason they don't seem to poke into bare feet. Don't quite know why.

Lox, cream cheese and bagels but since I have yet to find a good bagel here in my home state of California, I move to the next... turkey hash with a dollop of sour cream.

Much ado about nothing.

seriousb.
I think that knowing the fat content is important. And they do that already. It might be helpful to have a general label, i.e. high in niacin, high in thiamin, etc. That would be helpful and elimnate the cost of analyzing every time they have a new steer to cut. If they are not analyzing each steer then we get a guesstamint. I also think that the people who do not know, already, the basics of the nutritional value of a certain piece of meat already are either not going to pay attention to the label or, two, take it at face value which would be incorrect.
I would also like to see the piece of meat labeled as to origin.