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eGullet Society staff emeritus
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  1. heidih

    Shrimp and Grits

    I thought she meant cuz alreay cooked. So perhaps have to be added last minute after sauce built
  2. There are some possible song lyrics in there
  3. heidih


    I've never had the octopus balls and have always been curious so this bit on Eater about a Japanese chain coming to South Bay of Los Angeles piqued my interest! https://la.eater.com/2018/7/16/17568832/morning-briefing-restaurant-news-los-angeles-takoyaki-japan-gindaco
  4. @Toliver Isn't that interesting how the smell of the vegetables rises from the fields! I remember doing a Century cycling ride and the cabbage smell around Santa Maria I think was overwhelming...
  5. No A/C here. Rice cooker sits on workbench in garage along with toaster oven. I generally make a few raw veg salads like cuke, slaws, 'maters to eat for several days. . Big fish fan. I buy wild Alaskan salmon frozen from Kroger in 2lb bags and often prep a fillet. Just broil it on foil. Easy!
  6. gotta love the colors!
  7. David - I'm not a fan of berry preservs but I adore their color. Looking forward to some lovely shots of yours Oh! - do you go purist or mingle in other flavors like herbs, citrus, spices? Also are you traditional on sugar amounts or do you dial down? Salt?
  8. heidih

    Dinner 2018 (Part 1)

    @shain Delectable looking meal as always but Imust say that sunchoke is HUGE! The ones we see around here are more, at most, golf ball sized.
  9. heidih

    Taco Bell 2014 -

    Living where I do I have every national fast food joint close by. Ironically the Taco Bell at the closest big shopping center closed; replaced by Peruvian?! Interesting. I am not a fast food afficianao but I must admit that when the chips are down and maybe comfort food is required - TB's bean & cheese burritos hit the spot (with hotter sauce from home). It has been years, but I remember them well
  10. heidih

    Lunch! What'd ya have? (2018)

    @HungryChris Yu just inspired tomorrow's main meal. I have some nice wild salmon - unfortunately smoking not an option but I'll make do. An eggy potato salad and 'maters instead of melon.
  11. @blue_dolphin As alwys, I want to be your friend at the table! I noticed when I was watching some of Vivian's shows that she has a bit of "ginger love". Does she explain in th book (still resisting and library won't order) if ginger is a part of her Eastern North Carolina culture? Course I recall star anise as well which I don't think has a deep basis.
  12. I do use them! Hiurs of simmering so I have no fears,,,,but I don't tell!
  13. heidih

    Lunch! What'd ya have? (2018)

    A special sandwich can be SO satisfying. I have a few simple ones. I am aways quoting Melissa Clark- so again MC quoting her mom: "Good sandwiches are like interesting people, unpredictable and filled with surprises" "Each bite should be a little different, otherwise it gets boring"
  14. heidih

    Dinner 2018 (Part 1)

    @lindag Although my gardening mantra is "Water is Not Love", my kitchen mantra is: Water Works Wonders" - in the case of too thick PB based sauce cold water is your friend as with tahini
  15. heidih

    Dinner 2018 (Part 1)

    And cut the lemon around the equator!