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heidih

eGullet Society staff emeritus
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    Los Angeles

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  1. That is interesting. I am a visual learner and "taster" so I wonder if the blush prompts a strawberry taste sense? Whole 'nother topic.
  2. Soup = always a friend and lettuce reduces dramatically. Or stir fried in a flash. You reminded me of some flat leaf parsley so gonna hit kitchen. 7 a.m. but smoke in air has me coughing and sneezing - might as well make something to make my poor nose happy
  3. heidih

    Hanukkah 2020

    Not granulated (often seen in rubs) in my cupboard but dried onion is underappreciated in my opinion.
  4. So affordable to the relocated folks?
  5. heidih

    Dinner 2020

    @Franci I love those steamed scallion knots. There are packaged ones at my 99 Ranch Market that are really excellent, My f favorite is to steam them and some Filipino longanisa and make sandwich bites with marinated cucumber. On the list when Pandemic settles.
  6. Interesting. The blood dip reminds me of a dip which of course I can not recall. Were these dishes to "impress" you? The relocated folks did not partake? I think your instincts are on the page. Thank you for the window into something different.
  7. heidih

    Dinner 2020

    Oddly that was tomorrow's breakfast plan though Pandemic driven I have no olives.
  8. heidih

    Hanukkah 2020

    How many "separated at birth twins" can one have
  9. Cue Dionne Warwick "Thats what friends are for" but sub dogs
  10. heidih

    Dinner 2020

    Aahhh - now it makes sense. I adore those little jars like the one the honey was in - hoard them. The marks were so dark I thought it was grill but I understand it was the honey & butter doing its thing. Thanks
  11. heidih

    Dinner 2020

    I was just jealous. So pricey here these days.
  12. Yes in my experience. The first old hen we caught/killed/cooked was fodder for the dentist - chewy ya think?
  13. heidih

    Hanukkah 2020

    I sent my step brother the Trader Joes and air fryer idea and shockingly got this back (his words in italics) I have been missing out all these years I make great latkes or potato pancakes what you do for every potato medium to large,you use you peel it shred it add one egg Tsp of salt and 1 tablespoon of flour for each potato you’re going to use little more than less . Mix all ingredients well then get your oil nice and hot My two ways of doing this. This is where technique comes in. I grab a big tablespoon full and drop it easily into the hot oil for pancake style press d
  14. heidih

    Dinner 2020

    @Shelby that green bean save is such a good idea. Rather than letting fresh vegetables get funky - blanch and gain a day or more. Love the way you just tossed in oxtail ragu - kind of a big deal for most I think, In my top 20.
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