C. sapidus

We have city tap water that comes from a mix of surface water sources. They had marginal results with metals leaching from pipes some years ago but seem to have the pH under control now. At a previous job I did a lot of drinking water testing for lead and copper. The main (heh) problem was that when people learned we were doing water testing they stopped using the water fountains, which meant the water sat in the copper pipes longer, which caused previously OK fountains to exceed the copper limit. Eventually the water provider improved their pH management. We have a particulate filter where the water enters the house, and this thread reminded me it was due for a change so I changed it this morning. 🙂

Kudos analytical chemistry at home. 😃 Might want to check the expiration date on your test strips, though.

Caldo de mariscos with halibut and Dungeness crab. Toasted guajillo chiles, sauteed onion and garlic, and crushed tomato, all blended, strained, and then sauteed. Simmered with chicken and lobster stock, potatoes, long beans, and epazote. Thai basil and a squeeze of lime in the bowl. I am trying to use up the Dungeness crab meat, which is all claw meat and little stringy bits. We can get far, far better blue crab meat locally. Anyway, I would have used shrimp but shockingly, we were out.

^ Yum Shiitake mushroom and Poblano chile tacos with onion, garlic, Habanero chiles, cumin, black pepper, cilantro, a splash or half-and-half, and feta cheese. Hit the spot.

Welcome, Roshani! I look forward to hearing about Sri Lankan food, or whatever else you like to cook.

Clean-out-the-fridge fried rice with chorizo, long beans, Shiitake mushrooms, red bell pepper, Anaheim and habanero chiles, white onion, garlic, fish sauce, and an egg, topped with leftover quick-pickled bean sprouts and carrots. The only thing there wasn't much of was . . . rice!

Interesting. The US EPA Maximum Contaminant Level for cadmium in drinking water is 0.005 milligrams per liter (5 parts per billion). National primary drinking water regulations: US Environmental Protection Agency Community water systems are required to test drinking water for a variety of contaminants and report results annually. More than 90% of US residents get their water from community water systems. Water quality in private wells is not federally regulated.

Bo kho banh mi sounds heavenly. We usually make char siu banh mi, which younger son consistently requests for his birthday meal.

Bo kho, probably my favorite stew ever. Started by toasting whole spices for 5-spice powder. Gosh the kitchen smelled nice. Bo kho ingredients. Beef chuck, star anise, Thai basil, and carrots not pictured. Bo kho and jasmine rice Quick-pickled bean sprouts and carrots with cilantro.

This makes sense. Tap water is disinfected, not sterilized. Generally people build up some degree of tolerance to whatever microbes live in their local water supply.

Dungeness crab-stuffed Poblano chiles. Roasted Poblano chiles stuffed with sauteed red bell and Anaheim peppers, shallot, mayo, and smoked paprika, and then baked. Topped with Panko and Old Bay in melted butter and then broiled. Not bad, but we can get better blue crab meat locally.

Soft-scrambled egg tacos with chorizo, guacamole, and leftover cucumber salad, and a splash of Tapatio.

Coho salmon and long bean gkaprow with bird chiles, long red chiles, shallot, Thai basil, cilantro, fish sauce, black soy sauce, and white pepper. Spicy! Microwave quinoa and brown rice to go with. Cucumber salad with white vinegar, lime juice, sugar, shallot, and sliced chile serrano. Salt rather than fish sauce gives this version a very clean taste.

Welcome! I will be interested to hear about your mobile cooking experiences. Others here, notably @Smithy, have some background in that area. Our kids built us a camper van with a small kitchen unit. Despite a couple of cross-country trips we have yet to use much except the fridge. Perhaps that will change this summer.

Coho salmon with pesto, panko, Parmesan, olive oil, S&P. Baked and then broiled to 120°F (49°C). Super easy

Yup, crabs were the first thing I thought of. But serving on paper makes more sense for picking crabs.

Quick breakfast: leftover khichiri with smoked oysters and Truff hot sauce

Khichiri (basmati rice and masoor dal) topped with an over-easy egg. Sauteed onion, chiles, ginger, garlic, cumin, cardamom, whole cloves, cinnamon stick, black peppercorns, and turmeric kept it from being bland. Added quick-pickled daikon, carrot, and cucumber after picture time. Apparently "kedgeree", which I have made in the past, is the anglicized version of khichiri.

Welcome, Miss K! I look forward to seeing and hearing about your cooking.

Huevos con camarones, with green olives, capers, sliced jalapeno, tomato, garlic, and cilantro. Could-have-been riper avocado to go with.

Semi-improvised shrimp salad: poached shrimp tossed with cilantro, white onion, lime juice, roasted chile paste, fish sauce, sugar, sliced long red chiles, and sauteed garlic. Topped with mango and fried shallot and served over butter lettuce. Repeating myself but I would happily eat Thai meat salads every warm day this summer.

Bay scallop and roasted Poblano scrambled eggs, with white onion, long red chile, half-and-half, and ghee

Pan-fried halibut with fermented black beans, ginger, and a whole head of garlic. Sauce included dark soy, sugar, rice wine, red Hatch chile powder, and black pepper. Topped with chives from the garden. Not pictured: steamed artichoke, and canned grape leaves stuffed with rice and pomegranate syrup.

Palak paneer (with the last of the paneer); carrot, daikon, and cucumber quick-pickle; and the last of Mrs. C's delicious sourdough bread (which did not last the day lol). Interesting idea, thanks! I have not tried that with salads, usually with stir-fries. I do like grilled meats on salad. Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

Steak salad with lemongrass, mint, basil, garden tomatoes, cucumber, shallot, long red chiles, and butter lettuce. Sauce was sauteed garlic mixed with lemon and lime juice, fish sauce, black pepper, and sugar. Strip steak was marinated with garlic and soy sauce, grilled rare, sliced, and then finished in the warm sauce. Topped with crushed mixed nuts after picture time. I would happily eat Asian meat salads every warm summer day.