Ehhhhhhhh, what’s up, Doc?

I am concerned that the amount of beta carotene I ate will turn me orange like you-know-who. :eek:

how about head cheese? I can’t believe that people on ft posted their disdain for head cheese. Next time I’ll get it on hard sourdough roll.

Literally, an animal brain? I've seen some people call a meat aspic head cheese, but it's regular cuts of meat and vegetable in a gelatin.

I've had the real thing one time, I assume well-prepared since it was at a Michelin-starred restaurant. To me, the flavor wasn't worth going back for more, and I didn't care for the texture. It was just two bites worth as an amuse bouche, but I see no reason to try it again unless it's part of a tasting menu.

For me, it's more non-interest than disdain.

I didn't think head cheese was made from brain, just bits and bobs from the head area.

tartine toast with spreads
Almond butter - chocolate sea salt
cream cheese with cherry preserves
butter

agreed because brains and tongue are considered a delicacy that’s a line item of its own. So the head cheese / cabeza should be the rest of that body part, probably boiled and gelatinized :-)

IMO, the best iteration of bits and bobs from the head is Filipino pork sisig. Masarap!

Today, I had my first persimmon of the year, locally grown in Hayward, CA :D

Green beans and meatloaf. Comfort food.

i got 3 persimmons last week from a Berkeley friend’s garden. How do people eat and enjoy persimmons? I need guidance.

I eat them like an apple.

I have over a dozen right now, so may try to find some sort of pie or other baked recipe.

Lucky you..I love persimmons. I will have to check the store to see if they are in yet.
It depends what kind of persimmon that you have...there are 2 kinds. Google is your friend.

That very well may be correct. I've never paid that much attention, just figured the one time I had it, it was brain. Either way, it was nothing special to me.

Fuyu or hachiya?

Thanks for the persimmon tips!

tainan noodles in boiled water soup with boiled chicken thigh, cabbage, broccoli crowns, peas, Italian sea salt, tbsp korean fermented red pepper paste, and tsp “hot” Japanese sesame oil.
it’s blasted 75 sunny outside so nothing sauteed today as I’m keeping the nana wall closed.

I always make my own polenta, but bought some short dated rolls for 99¢. The rest of it is ground turkey, eggplant, onion, zucchini, can of tomatoes, and bell pepper.


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