heidih

eGullet Society staff emeritus
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About heidih

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  1. I keep a pot and just scissor what I need to add a fresh garlic taste to anything I am cooking; treating them like parsley as a standard as the dish is finishing snip-in/on..
  2. Great concept. Can you share the menu?
  3. The nasturtium seed pods are looking good - will get at least a small batch later today
  4. eGullet member docsconz recounts his dining experience here http://docsconz.com/2017/04/noma-mexico-a-time-and-place-for-the-ages/#more-17478
  5. That all sounds more Peruvian than Portuguese???
  6. Dinner 2017 (Part 4)

    @ anna n Seems like "mains" are a thing of the past. Looks good:)
  7. This podcast on Serious Eats with Dan Barber fascinated me - the bigger picture http://www.seriouseats.com/2017/05/special-sauce-dan-barber-part-two.html
  8. Rice paper uses

    As Kenneth noted they are great for fried rolls. I find them to be one of those use-specific items but always willing to learn. To me they are just a standard part of the wrapping meal
  9. Come on - this discussion is like a group of high school freshmen in AP science getting together to cure cancer. The issue is acknowledged and vastly studied; potential plans of all types out there. Do the research- one example http://www.foodwastealliance.org/
  10. Huge advocate of the KISS mantra. I used to over buy for rental houses and end up wasting time and money when I could have eaten interesting restaurant food for less money. I learned to embrace the adventure, often just playing with a single pan, good ingredients, and maybe one or two unfamiiars. One year it was some old anise seed in the cupboard and sweeter than sweet Santa Barbara spot prawns. Another year were ordinary bulk bin lentils and some tagetes lemonii growing in the yard.
  11. I like a mix of cornmeal and wheat flour or rice flour
  12. https://www.nytimes.com/2017/04/22/opinion/sunday/food-sex-and-silence.html
  13. I think it is all bout distribution & volume. Here in So California produce is dirt cheap if you look around. At Asian markets where folks buy A LOT they are practically giving away greenery.
  14. Friend sent link - he is viewing April 21 this Friday - this is my food awakening era so I am interested http://www.fandango.com/jeremiahtower:thelastmagnificent_198135/movieoverview
  15. Overnight Oats

    This immediately prompted a memory of Bircher Muesli from the 70's. Here is a lik to a Guardian article on more modern takes https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/23/how-to-make-perfect-bircher-muesli-recipe