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flavoradded

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  1. I use Baleine for any food in which the salt will dissolve -- pasta water or soup or baking, for example, but for salads, meats, eggs, any general table salt usage, Maldon is my absolute favorite, for the texture. The only irritating thing is the wax paper baggie inside the box invariably rips and leaks salt all over the bottom of my cupboard. I pay 7.99 for a box at Kalustyan's on Lex. Totally worth it. I love eggs scrambled gently and sprinkled with a little bit of Maldon and a grind of pepper... it is like the Platonic ideal of breakfast.
  2. OMG!! That is out of control. I get the feeling it has something to do with supermarkets buying their produce from big distributors and not really making contact with local growers? Like, all the rhubarb on the east coast is coming from Argentina or something, just because they can get it year round. I'm just shocked, because I thought that rhubarb was supposed to be something like the zucchini of spring. Another factor contributing to some imported produce costs may be the sad state of the dollar. In any case, I'm going to try to find rhubarb at the Farmer's Market. Will report back.
  3. Awww! See, that's what I'm talking about! Kiss my rhubarb crisp, Whole Foods!
  4. I was flabbergasted yesterday to see my bag of anemic rhubarb flash up on the register at Whole Foods (Union Square, Manhattan) reading $12.98. That was a few pounds at $4.98/lb!!!! I thought maybe it was just some Whole Foods related pricing darkness, but at my local super market (Tops on the Waterfront, Brooklyn), some healthier-looking rhubarb cost $4.29/lb. What gives? I know rhubarb grows like a weed in this climate, and I thought it was supposed to be in season from April to September? How can it be this expensive?
  5. AppleBrownBetty, your salmon trick is very similar to one I make often -- just a fillet of salmon smeared with dijon mustard and sprinkled with brown sugar. It's great grilled or in the oven. As for odd combinations, I learned a trick from a Vietnamese woman while hiking outside of Hanoi -- she fed us slices of star fruit dipped in a mixture of sugar, salt, and cayenne pepper. It is delicious on almost any fruit.
  6. I vividly remember the munchies from my first time getting high in my best friend's garage: Orangina Salt'n'Vinegar Potato Chips Mallo Cups Sweet Tarts Thirteen-year-olds are junk food geniuses. I wonder if anyone else has had experiences cooking while blazed? I have made a few really memorable things, including a chopped salad that contained chick peas, salami, green olives, smoked mozzarella, parsley, fennel, shallots, and home-made croutons dressed in lemony vinaigrette (cooking time 1 hour of fussy chopping trying to make everything into precisely 1 cm cubes,) and a sandwich of chicken sauted in butter with fresh sage leaves, caramelized onions, fontina cheese, and very reduced apple cider on toasted fennel/golden raisin/semolina bread. My cooking style is definitely different when weed bowl is around -- I chop everything very precisely, and rather than planning exactly what I am going to make at the beginning, I start with a basic idea like "mmm, toast" and then spend an hour going back to the cupboard/fridge adding more and more levels of complexity until I get the sandwich described above, which took 1 1/2 hours to make and was absolutely delicious. One advantage to making complicated food when you're stoned is that by the time the food is ready, the buzz has usually worn off enough so that the food tastes like its proper self. If I eat high, unless the food is Salt'N'Vinegar potato chips (esp of the Pringle variety), any subtlety of flavor is lost on my tastebuds. Eating on hallucinogens is another thing completely. Ooof. That blueberry waffle was... very interesting.
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