<p>Raspberries – just plain raspberries, just picked are best.</p>
<p>I bought some gold raspberries at Wegman’s the other day when I bought the SweeTango apple. We had them this morning for breakfast. They seemed to be much sweeter and larger than your typical red raspberries. They are a fall variety, so look for them in your grocery store now.</p>
<p>Reese’s peanut butter ice cream bars. Stupendous!</p>
<p>oldfort – I googled lobster head brain. Turns out a lobster doesn’t have a brain. The green stuff inside the head is called tomalley which functions as the liver and pancreas.</p>
<p>Personally, I’m not a seafood fan so the thought of eating tomalley or fried shrimp heads makes my stomach turn.</p>
<p>A fried oyster po-boy with fries served pretty much anywhere in New Orleans! Now that my cholesterol is being monitored I try to have only one per year :-(.</p>
<p>^^^
Your annual oyster po-boy reminds me of another favorite - my annual trek to Woodman’s in Essex for big, fat, juicy fried clam bellies. Skip the dinner with fries and rings and just give me a quart box of bellies with some tartar sauce, please. And surprisingly, my cholesterol numbers are great.</p>
<p>Oh, this is making me so hungry! </p>
<p>I love tropical fruits, particularly mangos and papaya. I can eat that all day. </p>
<p>I also love greek yogurt and I like making tzatziki, and eating it as a meal on its own.</p>
<p>My favorite cuisine though is Ethiopian. I love kik alicha (yellow lentils), alicha wat (red lentils), doro wat (chicken), and their honey wine is really yummy.</p>
<p>Ya’ll are killin’ me…</p>
<p>Ethiopian food, huh. Sounds good…is it spicy? I’m not usually a fan of spicy foods…</p>
<p>I LOVE cold sesame noodles that you get from Chinese restaurants…mild. In fact, I usually order that whenever we try out a new Chinese restaurant. I have found that the tinest “hole in the wall” restaurants in NYC are the most authentic and delicious and cheapest! :)</p>
<p>Btw: how do you make your wording “bold” on here? 
</p>
<p>I’ve heard of Za’htar before, now I will go see if I can find some! That type of apple sounds yummy too! This time of year I make lots of apple recipes. My family loves chunky applesauce.</p>
<p>Just had another season of amazing Indiana Sweet Corn. It is great to purchase ears that are labeled by the time that it was picked that day. When I lived in CA I missed it the most of any food.</p>
<p>
</p>
<p>[noparse]language you want to be bold[/noparse]</p>
<p>I used a “noparse” code there so you could see how to type it – just use a b in brackets before and after the language you want to be bold, with a forward slash in front of the second b. Here’s how it looks if I just type it the way you see it above, without using the noparse code:</p>
<p>language you want to be bold</p>
<p>See the [CC</a> BB Code List](<a href=“http://talk.collegeconfidential.com/misc.php?do=bbcode]CC”>http://talk.collegeconfidential.com/misc.php?do=bbcode).</p>
<p>An easier way is to highlight the text you want to be **bold **and press Ctrl-B. For italics, highlight and press Ctrl-I.</p>
<p>patsmom, I can’t get that to work here. I type the message, highlight some text, press Ctrl-B, and – nothing happens. Sigh.</p>
<p>Ok, I’ll give it a try and see if it works…</p>
<p>Not working either when I press ctrl-B</p>
<p>This is too cerebral for me! :)</p>
<p>Let’s see if this works Quite confusing!
Not sure it’s worth all the effort!</p>
<p>OK, I guess I got the hang of it</p>
<p>I am trying to see if I can figure the bold thing out…</p>
<p>Thanks for the lesson.</p>
<p>Back to the original thread topic…</p>
<p>Can anyone recommend something from Whole Foods? I got one of those $20 coupons and thought I’d use it on something different…</p>
<p>BBQ oysters and fresh DUNGENESS CRAB from the boat(not from the tank). Steam and then roast. Simply delicious. Haven’t had them in years. November is the opening season for DUNGENESS CRAB.</p>
<p>No one has any suggestions for something different to buy from Whole Foods? :)</p>
<p>OP: Where did you go? Do you want this thread continued?</p>
<p>SALTED CARAMELS: (FLEUR DE SEL available at Whole Foods and worth the bother)</p>
<p>Ingredients</p>
<pre><code>* Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
</code></pre>
<p>Directions</p>
<p>Prep the pan.</p>
<p>Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.</p>
<p>Boil the sugar.</p>
<p>In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan.</p>
<p>Heat the cream.</p>
<p>In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.</p>
<p>Finish the caramel.</p>
<p>When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful – it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F on a candy thermometer.</p>
<p>Fill the pan.</p>
<p>Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm.</p>
<p>Cut the caramel.</p>
<p>When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.</p>
<p>Roll it up.</p>
<p>Starting with a long side, roll the caramel up tightly into an 8-inch-long log.</p>
<p>Cut into pieces.</p>
<p>Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It’s easier to cut the caramels if you brush the knife with flavorless oil like corn oil.</p>
<p>Wrap the candies.</p>
<p>Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.</p>