hummingbirdkiss

New Mexican red chiles actually I have a lot of chiles right there in the kitchen by the stove to make chile paste at any moment fresh ginger frozen ginger, dried ginger, candied ginger ..ginger growing in pots...(I adore ginger) garlic garlic and more garlic dried wild mushrooms (especially morels and porchini) I keep some ground up into powder for sauces and to season while cooking ..it is great for any roasted meats to just sprinkle some dried wild mushroom powder on top then later it makes a gravy to die for!) toasted sesame seeds slightly mashed with kosher salt mixed in I love this on any veggies especially saute 'd green beans or spinach curry spices I keep all the seeds/spices I need on the counter in jars with tiny scoops...with a cheap coffee grinder then when I want to make a curry I just toss the combo of toasted seeds I like in the grinder and there you go quick and easy... anchovies mixed with olive oil and capers feta marinated in olive oil and herbs tiny hot Philipino peppers in vinegar that I have nurtured for years by just adding more of each ... home made habenero hot sauce (25 habeneros all colors, 1 cup of white vinegar, 6 allspice berries cracked and 1/2 cup of some kind of juice like mango or pineapple) dried fruits soaked in rum, port wine and brandy (for my black cakes mainly ..but have may uses like topping ice cream or cakes a really nice dessert... I have at least 50 probably more things I can not ..nor have I tried to live with out in the kitchen .100s of spices I swear....this is really a good question as I have never thought about how many things I use regularly no matter how my finances are ..I will go with out many things ..but I really get panicky if any of these things run low!

do you mean "American" or US foods...I am assuming US so I will go with that 1. dungeness crab, a fantastic Pacific Northwest Microbrew and bbq potato chips spread it out on a newspaper a view of the Puget Sound ...pure "American" 2. Navajo Tacos ..Indian frybread topped with mutton and fresh roasted green chiles ..sitting on a mesa outside Santa Fe...soooo "American" 3. quahogs ...yup the big ones...cracked with a rock and sucked out of the shells on a beach in Rhode Island ....completely "American" there are so many more it is all about the moment you know Fried chicken dipped in spiced flour and fried crammed into a deep iron skillet and about 2 inches of oil ...eaten first one out of the oil by the stove over paper towels crispy juicy... at my mother in laws house in Oklahoma .. wonderfully "American" Malasadas ..seaweed salad and Poke in Hawaii ..how lucky to call this "American" giant gulf shrimp grilled on Skewers on the beach in South Padre Island with fresh picodillo and a plate of fresh papaya and mango that were locally grown.. I have to stop being so patriotic now I have tears in my eyes!!! I love our countries food ..you can literally eat your way around the world in one place as well as enjoy the most brilliant simple and wonderful food that is just plain local!

I am so happy someone answered this I was stressing I had spelled it wrong..no one loved these like I did! I really hope you will share your recipe with me? what I am thinking is to just make the dough on Saturday night and keep it in a cool place let it rise over night then do a second rise early in the day in a warm place after they are cut and just drop them in the hot oil right before I have to leave ..then put them in a brown paper bag left open? what do you think about that transporting? I will roll the sides on the bag down and just serve them like that out of the bag...I want them to be perfect when I get there ... I kind of wish I had some Kona or other Hawian coffee to serve that would be a fun way to start a day in urgent care ...pretending we are all in Hawaii for breakfast!

ok if you are eating sushi why on earth would you be looking at how someone else is eating sushi? I think anyone who gives you a strange look has no clue how much attention the food in front of them deserves!!! at the same time..you should really just ignore them ....and eat away get every egg off your fingers with a loud noise and big look of satisfaction on your face ..that is what eating sushi is all about ...

I understand the faux pas about touching rims and plates, etc, but if it's really that big a deal how can you deal with the obvious issues of cooks and chefs touching your food (probably repeatedly) with their bare hands? Is it OK because it is out of sight/out of mind, or OK because it's their job and they are seemingly going to be more concerned with sanitation? I mean, yeah, it's kind of gross, but really, what do you think you will "catch" if you drink from a fingered glass? I mean, you ever seen the "clean" water that comes out of the dishwasher sometimes? It's scary at some restaurants. Not trying to pick on you, and I'm not trying to justify behavior of bad servers, just seems weird to me... As a former (reformed) server, I can tell you that it can be very tricky sometimes. It's a hard thing to literally try and guess what patrons may/may not want you to do. Sometimes it's quite clear (more water, more drinks, clearing plates, etc), but sometimes it's not. For every person who wants a server to "shut up" and stop explaining dishes or specials, there is one who wants the server to hold their hand and explain every damn thing. Often times at the same table. Some people think that if a server asks a guest if they want a refill on a glass of wine, cocktail, etc, they are being pushy and trying to drive up the bill. Others get offended if you DON'T offer. A lot of times you can tell or "read" the guest, other times you can't. It's just not possible. And frankly, a lot of times it has to do with the type of establishment you are at. A waiter squats down or sits down at the table with you? At Chili's, yeah, I can see that, but at Per Se? Never. And remember, they only do it at because there are probably a LOT of people out there who respond to it (not on eGullet, but we hardly represent the masses, eh?) It's funny to me to see the actual disparity in this post itself--checking back too much...not checking often enough. No enthusiasm ("Yeah, what can I get you?"), too much enthusiasm ("Isn't that just the yummiest (insert menu item here) that you've ever had?), incorrectly pronouncing things (awesome "nooky"), correcting guests who mispronounce things (" I'll have the kee-no-ah salad" "so you'll have the keen-wah salad"). I mean, seriously, what do you want them to do? Mispronounce it back to you? Keep the circle of mispronouncing going? I think the first 12 words or so of your post explain everything that follows...I mean, I would be happy if I could be reasonably assured that the short order guy didn't snot or ash into my fries...my truckstop waitress steals one of my fries? I got off light.... Now, I know that a lot of servers are laughably bad, and that a lot of behavior is inexcusable, rude, or downright awful. I'm not trying to justify that type of server. I just want to give a little perspective that it's not always as easy as some people think it is, and the full spectrum of expectations are probably all accounted for on any given night. ← I dont feel picked on at all but when a server lifts my glass by the rim with fingers it makes me nauseated ..I did also as I mentioned served for so many years (and totally loved it!!! I have no bad feelings serving food can be one of the most rewarding things to do I think!) I can not tell you from truck stops to fine dining and some how common sense told me never to touch the rim of someone glass!!! you have an entire glass to grab why put your hands on the rim where somoenes mouth is going to go? it is more than a faux paux it is gross! and as far as plates go ..yes it it is tricky and if the rim is touched I dont freak out it is when the finger is actually in the food or if the food is wiped off with a finger before setting the plate down..yes it happens in the kitchen and having done this work for ages I know what goes on in kitchens and the dishwasher also has a very hot cycle and soap that kills germs ... when you are in the kitchen you are only in the kitchen cooking usually ..but when you are server you are touching menus and money and all kinds of things besides the food with out washing ... yes I am neurotic and picky about somethings (dirty hands mainly..because they do make people sick!!!) ..but honestly I dont make a public fuss about fingers on the edge of my plate... I just eat around it ...the rim of the glass however that is the end of my drink I just can not get it down when someones hands are on it ...sorry ..yes that bugs me to the point that I will not put my lips on a glass when I have seen someones hands on the rim..what I dont see ..obviously has not hurt me!!! all this goes on in my brain however and has only come out since it was asked ..in this thread...I am a very polite restaurant goer and do not bitch about the food or service until I am alone with my husband .. we always have reveiw time in the car on the way home!

I use a good stainless steel thermos works like a dream to make it! just take any recipe and pour it in the thermos then in the same amt of time the Salton or other yogurt maker says to leave it ..leave it you need a good solid thermos but that is a great investment anyway! since this time of year I eat a cup a day I know it lasts and tastes wonderful for at least a week (it never lasts in this house any longer) oh and ..I like mine tart so if it is not where it should be I will leave it out sealed on the counter for an extra day.. I keep it in plasti in fact I use Trader Joes Yogurt containers (after running them through the dishwasher) because that is what I use when I need starter! I just use some of the Trader Joes plain whole fat and mix it with the scalded whole fresh milk it is so easy to make yogurt ! and you can make it as mild or as tart as you like! and all those good bacterias in there too!!! and lets not forget all the fresh fruits right now !!! even if it does not get thick (the yogurt you make) you can make wonderful smoothies with runny yogurt so freeze it even! I think investing in a great thermos is so much better than a limited use yogurt maker hope this helps

really I agree it has to be a joke?

curry!

I did a search and could not find that a topic on malasada's had been started? ..of course if I am wrong please let me know and point me in the right direction. I have made them for years with good results my "recipe" (and I use that term loosely because I don't have one I just make up the dough to feel) includes AP flour, yeast, canned evap milk, sugar, salt, softented unsalted butter and a couple of eggs a very gentle kneading and a long rise then a fry in hot but not french fry hot oil about 300 degrees I am thinking until golden and they float on the top of the oil ..remove and toss in sugar (sometimes I use vanilla sugar) like I said I have made these for years with good results but they are more donutty than malasadaish (if those can be words) ...I would love them to be lighter ..fluffier and fantastic for this Sunday when I have to take them to work for my coworkers to judge (they are HARSH!!! and two of them are Portuguese!!!) the best malasada I have ever had was in Hawaii on the big Island at the Hilo farmers market a woman had made them then stuck two together with a good amt of butter spread in the middle then the whole thing was tossed in sugar ...it was melt in your mouth eggy buttery goodness ... suck your thumb twirl your hair good!!!! so please if you are good at making malasadas ..if you have a good recipe ..or if you just like talking about deep frying some soft dough to eat with sprinkled sugar all over them and you! ..(I think there was a thread about RI style doughboys at one point?) l would so appreciate it! thanks so much in advance

I was a server for 100 years (ok I am not that old but still) and I was obsessed with giving people food in a very unobtrusive, caring, friendly and sanitary manner (same as being a nurse only now I do it with syringes!) I know folks don't wash hands as often as they should ..that is a fact ..a gross one but a fact ..so please if you are a server and listening ... the 3 worst infractions for me are 1. please do not touch the rim of my glass ..there is so much space on most glasses that there is no excuse for touching a spot where my mouth goes! It makes no sense to do this and I have seen even "upscale" servers do this with out a thought 2. fingers in my plate...same concept you touch my eating space and my meal is ruined I have actually had servers take a finger and wipe something of the side of my plate before putting it down in front of me 3. like all of the above ..dont keep bugging me! Unobtrusive and polite is my idea of a perfect server Thanks for the vent here!

This was a problem in our house, so we retrofitted the too-deep closet with drawers and wow, what a difference. While we were at it, we did drawers in the under-counter cabinets, too. It was an inexpensive and easy fix (yes, did we the work ourselves) and just wondered why we didn't do it when we first moved in. ← I would just love to see this if you have a picture?

I am about 2/3rds from done with an entire house remodel and still my marriage is intact and no one has died ...we are going to begin the new kitchen in the fall ..I want a pantry ..not a huge one just a functional one ...(I need ideas! hope it is ok at ask here?) so if anyone wants to share pics of their pantries and how they created them I would be so grateful as it is even hard to find plans or picture ideas anymore ...like you said ..they are just not popular! my friends have used closets to makeshift pantries but food gets lost in there from what I can see if your shelves are too deep ...

you are welcome I had a ginger patch (is that a good word?) for three years in a row and this is the first year it did not come back I think that is pretty good for here actually!!! I harvested it and had decent "hands" ...I think it just was too cold or something this year..maybe it rotted ..I will do it again next year I am sure I kept waiting for it to come up and missed planting time ..but the pots are doing well!! I hope anyone who has not tried growing it does! to me it is a very pretty plant! ! and fun to dig up ...and have on hand when you need it! OFF TOPIC ...You can grow lemon grass the same way ..well sort of ..I take fresh lemon grass I buy in the store and just either stick it in some Root Tone (spelling?) then in a pot of dirt ..or you can root it in a glass of water first... it makes a very lovely indoor plant (the grass grows high and spreads so use a good sized pot.). ..deck plant or you can stick it in the garden ..I have not gotten it to come back here where I live (in the garden that is) but if you live in warmer climates you could ..also you can dig both the ginger and the lemon grass up and put them in pots in the fall then wean them into the house over the winter ..then you can put them back in the garden so they can spread and produce well in the spring I can go on about growing things that is for sure fresh lemon grass and fresh ginger ... curry time!!!!

If I am making a pot of pinto beans I make regular unsweetened cornbread and really I just use the recipe on the box to me it just tastes so right ..I do use a preheated well oiled (with lard if I have it) cast iron skillet to get that crispy crust....very easy and imo tastes like it "should" ..then we spilt the cornbread and dump a scoop of pintos and a scoop of roasted green New Mexican chile on top...well heaven can wait cause I found it here if I want sweet corn bread I use the Jiffy mix ...it is the only mix of anything I use ...ever ..I am not a mix user by nature ..but nothing duplicates the memories of my early marriage like this one!!! My family absolutely adores home made apple butter so I make it in the fall ...the house smells to die for ..then serve it on the Jiffy corn bread (also cooked in the skillet) with lots of unsalted butter there is nothing like it! it is really a fall food for us ..the chiles or the apple butter with the cornbread screams fall ...and since I dont want to rush summer I will stop thinking about how yummy this will taste soon!!!!

Beauxbrie I am so sorry you have no figs!!! I have tons if you lived next door I would share!!! ... they are also getting close and the tree is tipping over! the branches are all bending all over to one side and it looks pretty silly! ..I can see I will have to prune this for sure but am not sure how far to cut back in the winter..I will go back to the nursery and ask they cut all theirs back in the pots last year because they had a weather issue or something that hurt them ...not disease I made sure ... I can not believe how many mullberries come off a wheeping mulberry tree!!! amazing!!! this is the first year I have had them ..while I am not thrilled with the taste as I mentioned above a mama robin loves them and it is fun watching her shake the branches to get the berries...no harm done!!! I can still eat plenty if I figure out what they are good for... my flowers are out of control beautiful the dahlias are starting to bloom ...I just love this I almost have a perpetual bloom going on ...I need some late fall and winter flower ideas so I can have something all year long any ideas? I am starting to think about the garlic bed now I have sunflowers in the one I want to use this year but am sure I can finish the sunflowers by the time the garlic needs the room I plant garlic in October and it is always ready by July ...I plant one entire raised bed of it but honestly I could use two!!! anyone else grow garlic? what types to you like? I buy the garlic at the local farmers market and at the annual garlic fest ..they have so many types there and let you taste them before buying ..but after the first few bites of even the mildest ones I loose my tastebuds to garlicy goodness and can not discern the flavors anymore so I usually get an Italian, a Korean, some German and whatever I see that I have never seen before! ..then plant them all and loose track of what I bought! I am on another round of chives I never get sick of them!!! everything here in the South Puget Sounds seems to be doing really well ..I walk and spy on other peoples gardens and they are spectacular right now as well .. I have some tomatoes starting finally and lots of blooms so I am not giving up hope I can for sure see that some plants are happy in the containers and some are not ..I put about 8 of them in one raised bed and it does not seem to be producing any faster than the pots ... do you guys have pics you can post I am such a green voyeur and would love to see your gardens??? I would be happy to post mine as well if anyone is interested.. my strawberries are done should I feed them anything? I have never done that and they have been in one raised bed for about 3 years now ..they produced well but not as good as last year so I think they need some food maybe? what do you feed them? thanks for any and all advice I am really learning this as I go ...I have gardened for 20 years but am not organized and really do not know all the tricks ..it has always been hit and miss for me

thank you so much for that advice ... I will take these names with me to to the store today and see if I can find them!

thanks so much for the response...it could be the water ...I have looked around at my neighbors.when I go walking and no one seems to have many tomatoes planted that I can see lots of fruits and veggies in general but not many tomatoes so I guess I am not alone! we supposedly have a temporate climate here...and was in the 90's yesterday my fig tree branches are bending over because of the weight of the figs I am going to have to prune this thing ..maybe I should google "how to prune a fig tree"! I just found out that mullberries and figs are in the same family..I had no clue and am growning both but can not really see what they have in common!

if you can find yuba sticks (the skin of soy milk dried I have seen it in SE Asian markets a lot) it makes decent even crispy fake bacon and I agree on marinating or using more smokey and mapley tastes instead of spicey marinate these yuba sticks in what ever flavors you liek then roast in the oven until crispy they are good actually!

you could try a slurry of cornstarch and water brush it on before and half way through the cooking I think this will work

Ok I am not a gin drinker..I wish I was and keep trying!!!! my dearest friend however is and he just did me a HUGE favor ... I want to buy him a special surprise bottle of something out of the ordinary? ...out of this world? ....a new one? please advise me I did read through this but really need to know if you love gin what would you love to see someone buy you? no I do not have an unlimited budget

ps if you have some on hand dip it in roottone the rooting hormone

I love this question because I just stick it in a pot and grow it ..making sure I use soil that is ok for veggies ..not indoor plant soil.... that is it put it by a sunny window ..mine goes outside on the deck during the spring summer and early fall I have grown it for a few years in the garden even ..when it sprouts like you show I can not risist just sticking it in dirt and watching it grow ..it is a pretty plant and makes for easy ginger I also freeze mine ...the texture is watery but it grinds up nicely and perfect for most uses

a grow light and a pot with dirt/package of seeds. I start.grow plants in my house in very cute pots..on a table that looks pretty... with an inexpensive grow light .. or simple hydroponics system? fun to do I did it with my kids ..to grow lettuce and tomatoes...and it took up very little space ...seems so much cheaper than this? not trying to insult ..just curious about why this is better ..seems so limiting to have to buy expensive "Pods" to grow things indoors... thanks

the reason spicy food is so good on a hot day...well here is my science...spicy food gives you endorphins and endorphins are a natural high and with a natural high ...you are simply enjoying the party going on inside your body to much to care about the heat outside your body!

yes exactly pretty much just like a flour tortilla!