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Hello and welcome! That's a lovely photo you've put up there. We have Help articles, and at the bottom of this post you'll find a link to the answer to your question. That said, you can always ask a host (I am one) by Personal Messenger when you have a question about how to do things or where to post. While I was writing this, @pastrygirl beat me to the punch (thanks, pastrygirl!) but I'm still going to point out the existence of the Help articles. You can reach them at the top of any pages, where there's a tab that reads "Help".

Welcome! Click on your name in the upper right corner of your screen, then go to 'profile' on the drop-down menu. Now look for the photo icon near your "C" at the upper left of the page and click upload your photo. (the little white box as shown on my profile pic below)

For years, I walked to work, 4-6 miles, depending in my route, through Santa Monica to UCLA. Much of my walk was in areas filled with 2- and 3-storey apartment buildings and I was often surprised how frequently i picked up the scent of bacon since I thought of it as a weekend treat. I was kinda jealous of those mid-week bacon eaters. Never got a whiff of it when I walked through the pricey areas. Maybe because their houses were set back from the sidewalk or maybe they didn’t appreciate the pig as much as the rest of us!

For my many years as a Californian, I had a standing subscription to Sunset Magazine - I appreciated it not only for recipes, but additionally for its gardening advice. I also have a number of the cookbooks: The Ultimate Grill Book and The Southwest Grill book are first editions, published in the 1980's. The other are into their 3rd, 4th or 5th printings, first published way before I moved out west. The Best of Book saw a lot of usage; I may have learned how to use the Weber for smoking birds, meats, etc. from that book.

@TicTac those ribs look perfect.

@chromedome Sorry for all the notifications, but I only joined recently and this thread has been a great read. I'm looking forward to more.

Its nice to meet all of you. I am a retired Chef that loves to dabble from time to time. Here to gain inspiration on Tarts and Caramel Making. I am an expert in Caramel Making and have created Many out of the box creations, like my latest caramel, Oreo Inspired Caramels. Such Fun!! Anywhooo...I am now on a Tart Kick and want to make small tarts. Show Stoppers really. Just for fun and share them with the townspeople from time to time. I love to share! SO...My question is this: How do I place up a Picture instead of just having a large "C" That represents me? Thanks so much!

Very cleverly written, @liuzhou. Thanks for the giggles!

Great meals all - enjoying from the wings…. Various dishes from a number of meals over the last few weeks… broiled kampachi collars, seared belly - tuna tar tar best Tom yum and pad Thai I’ve had in decades - each made to order. Smoked ribs w marmalade glaze the makings of smoked nettle soup another tuna tar tar - home made ponzu marrow a la Fat Duck

I think also of riding city buses early in the morning while sitting next to some person who is perfumed by what they served the family for breakfast that morning. I was always saddened that they had to go through their day With kitchen smells. However, It was anthropologically interesting to note the different flavor profiles by culture.

No, I don’t have that one. Sounds good though!

Do you have the Appetizer one? I used to have it but I don't anymore. I think it had a recipe for asparagus in a puff pastry sort of thing. I had hoped that the book I mentioned above might have it but it doesn't. But I also think the Appetizer book they have in this one is not the same as the covers are different. The version I had (where do these disappear to?) had a pinkish color.

I only have a couple of Sunset cookbooks (Cookies and Brunch come to mind) but I would happily snap up any of them! I was introduced to Sunset magazine when I was a kid and used to cat sit for neighbors who were originally from California. They wanted me to hang out and give their orange tabby Tobermory (aka Toby) plenty of attention, not just feed and leave, and paid me the princely sum of $2.50/day. That compares to babysitting 2-5 feral children for 50 cents/hour so it was easy money! Back to Sunset, they subscribed to the magazine and also had some of the cookbooks so I’d always grab some to read and sit on the floor with Toby for hours. The homes, the gardens and the food featured in Sunset could have been from a foreign country for little me in the frozen reaches of northern NY! It was really like visiting another world. Their home was decorated with mid century modern furniture with interesting artifacts from their travels that I could trace out on a huge world map they used to mark each trip with colored push pins. They were both college professors and used to book passage on cargo ships and go all over the place. I got my own subscription to Sunset when I moved out here but it’s always been linked to Toby and his interesting guardians!

This morning I made my first batch of Teriyaki sauce, and since I had never made it before, and so many of the recipes and techniques I read varied, I just went with the standard proportions and used what was on hand. 1/2 cup Ozeki saki 1/2 cup Kikkoman Aji Mirin 1/2 cup Kikkoman mild (lower sodium) soy sauce 1/4 cup granulated sugar Into a saucepan, brought to a mild boil, simmered for 10-12 minutes until slightly thickened, and poured the whole thing into a waiting Mason jar. The first thing that I noticed was that the sauce became more mellow after heating, flavors more homogenous, sharp edges softened, and the sweetness, while still there, seemed, for lack of better phraseology, gentler. I didn't want to add any additional flavors to the sauce, although I next want to try the same recipe and add some ginger juice to it. It's also time to start looking at ingredient choices. The Ozeki sake was recommended by a good Japanese cook, but the other ingredients were bought for convenience, off the shelf in a local market. If you make Teriyaki sauce at home, what do you use for the mirin, sake, and soy sauce? By how much do you reduce the sauce? One brief comment: even though this was a first attempt, the results were more than acceptable and beter than the (few) prepared sauces I've tried. I'm really looking forward to trying different ingredients and experimenting with technique.

So Far , Really good ! Here they are , ready to move over for the rest of the morning , to the GE-IDS thread out of the refrigerated bag , moving into , soon , the GE-IDS the Jus from the three bags : they were a bit different by color , but I combined them : 6 oz , not salty at all ( an objective ) , flavorful , gelatenous, a bit like the flavor of Ham , but w no salt . delicious , w fine potential . Fz'd, and vac'd.

Sauteed onion, garlic, zucchini, and roasted chile Poblano mixed with leftover chuu chee bay scallop curry from last night. I enjoyed the vegetable-enhanced version more than the original.

Frittata today, Swiss chard, red pepper, ham, Comté cubes, sprinkled with Parmesan. Buttercrunch salad, evoo and shallot vinegar. Frangipane tart, apricot, pistachio, almond, brushed with apricot jam and dusted with confectionary sugar.

Boozy mushrooms on toast from Diana Henry’s Simple, a favorite of mine - the book and the mushrooms!

Thank you for bringing up '' Sunset '' very interesting memories , as I grew up initially in Los Altos that had dirt roads , and Apricot orchards. I grew up on a 2 acre plot , of apricot trees , where there was a small back yard , then a chicken/duck/geese establishment , constructed by my father , while watched my parents were teachers , and this area , changed exponentially , many many ways over the next 70 years. my favorite ' dried apricot ' , ( not the ones massively over ripe, so they they oozed through your toes ) is more or less extinct . that area changed things , better and worse .

@DesertTinker Close , but maybe 10 - 15 years sooner than that. Mt View had orchards right up to the ( off set ) of the main road , El Camino I always wondered why the orchards were so fat aback from the road ; turns out off sets for 6 line road , and businesses w parking in front . initially. but indeed , it didnt cover anyting in The Valley , nor Gilroy South unless it was Camping , visiting the Missions , or Parks and Momuments. where we did.

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . Id say the upper style of the ordinary homes I delivered to which is where i lived . then some fancier stuff a few towns north of mine this area got fancy esp w patio's etc . the something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it was published .

Catered to and was founded to create and promote the “California Dream”. Sunset magazine history on Wikipedia. By the time @rotuts experienced it, it was well into regional editions, thus the feeling that it was made just for folks in (insert your California region).

@rotuts well yes to the S.F. Bay Area vibe. When I was growing up, that was upscale. In fact, when someone said they were going to "The City", they meant San Francisco. If they were going to Los Angeles or its environs, they said they were going "Down South". It might have been my sister, who lived a year or three in Sunnyvale after getting married, who put me onto the Sunset cookbooks. She cranked out some very nice meals during those early years. (She still does. It just doesn't seem so exotic now.)

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . there was nothing special about them over all . Eichler where the high end , residential https://www.realtor.com/advice/buy/what-are-eichler-homes/ those were prime styles to upgrade. The picture above whould be what Sunset Headquarters looked like , and Sans the garage very might like Bay area publiclibraries , where there was more space Palo Alto , Los Altos . then the main road ( ElCamino ) that connected these had Orchards. Apricot , cherry . right up to the off set for a two lane road. Id say the upper style of the ordinary homes I delivered to which is where i lived . then some veery fancier stuff a few towns north of mine this area got fancy esp w patio's etc . then something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it Sunset was published .

Out here in the Minnesota woods, I keep thinking about all the bears that are now out of hibernation. It's difficult enough to keep them away without wearing an attractant!