eGullet Society staff emeritus
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About heidih

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    Los Angeles

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  1. Hope they keep their FaceBook up - always something interesting there
  2. Ants! Ive had enough!

    This comes up when my favorite entomologist leads "bug talks" 1 - why are they there? - remove any speck of food and wipe all moisture 2 - vinegar is your friend and not toxic - they don't like it - spray on the swath o' bugs , wipe away some of the dead BUT leave some - walk away for several hours. They will take their dead home and not a trace will remain Trust me Pesticides - please no
  3. Yes they have nice plants. Also consider Laurel's Heirloom Tomatoes http://www.heirloomtomatoplants.com/ I think Kenneth has ordered from her. She is just down the road from me. The Berkeley Tie Dye is stunning. Field trip???
  4. In Southern California they are frequently growing alongside of mustard- and that is an edible - enjoyed some the other day - with the rains the yard is a magnificent "pick your own" salad bowl
  5. Starbuck's Pies

    Unresponsive to the pie - I will admit to a current craving for their spinach feta wrap (spinach, feta and egg white in a whole grain tortilla) - crisped on edges and molten center - with squirts of Sriracha which they now have in packets - and a huge iced green tea cuz it is flippin 80 degrees F at 9am!!! I can't get it because the traffic is so bad - tree trimmers blocking roads trying to deal with rain fall-out....
  6. I like the beet salad and the idea of fluffed up cream but think I would have to add horseradish
  7. In furtherance of my vow to make small batch "jam" from local stuff this poor image is lemon rind from the tree I was going to remove but which popped back during our bizarre rains plus dates foraged from family fridge (years old) plus water and a hit of brown sugar; Texture is wrong but taste is nice
  8. It kinda snuck up on me so I went with lots of cheese in flour tortilla with wild greens and hot sauce. Soo good - waiting 40 days for another will make it so much better
  9. I am a long time follower of the author and think this will be a winner! Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey
  10. Fruit

    Oh no loquats are just a bit fruity and not something one craves. Kind of a watered down taste. We have a bazillion locally to pick in public spaces (it is a pretty tree) Best use we have found is to put them in a big bowl of water and ice and sit around to enjoy when it is very hot. Same thing we do with lychee. I have several loquat trees but the night creatures strip them before I can harvest
  11. Fruit

    Not fair as I am in Southern California - will stick to Farmers Market local: apples, grapes, wide variety of citrus. Blueberries and raspberries - maybe greenhouse grown. Corner strawberry stands are starting up. Non-local and tempting are the street carts with cups of pineapple, various melons, and cucumber - with chili lime salt
  12. eG Cook-Off 75: Meatballs

    No I just peel off papery bark, pull off the long stringy bits and put sedds with their flesh is a MW proof container, add a touch of water and nuke to baby bottle temp. Let them soak while working on other prep for maybe 20 minutes and then massage off the flesh. The seed is smooth and pretty - I used to keep a small bowl of the seeds and loquat seeds on my coffee table. Every visitor wanted to handle them
  13. eG Cook-Off 75: Meatballs

    I always think of the Omar Sharif and Julie Andrews movie when using them https://en.wikipedia.org/wiki/The_Tamarind_Seed Here are 2 pods I just cracked open on my counter
  14. Dinner 2017 (Part 3)

    Looks good Norm -do you ever do the lightly pickled daikon rounds as wrapper material? My local Korean marts haven them in cold section (3-1/2" rounds and thin). I prefer fresh but man the smell of my pickled daikon from fresh used to cause my son to scream "mom!!!" from several rooms away when I opened jar.
  15. eG Cook-Off 75: Meatballs

    And to go step further I use the pods (dry) and massage the stringy seedy paper bark amalgam - mild but definitely present