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heidih

eGullet Society staff emeritus
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Everything posted by heidih

  1. Hard to look at. Not happy at all at all. Sometimes you just have to let it go. I am in the minority but I think that is a too tiny substrate for peas.
  2. heidih

    Dinner 2019

    I feel so so dumb that I've never made it to Gjelina. I ike the book. will revisit. Thanks for sharing. It is a trafficky part of town and kinda hipster so I shy away,,,
  3. heidih

    Lunch 2019

    Oh what a memory. I had the bugs in Port Macquarie years ago and still can remember the taste. I'd never had that kind of seafood before.
  4. heidih

    Lunch 2019

    Serious Eats (Kenji) just promoted it. I do trust their work: https://www.seriouseats.com/recipes/2016/03/schug-zhug-srug-yemenite-israeli-hot-sauce-recipe.html
  5. I posted about this before but of course can't find it! Member @chardgirl husband did a brilliant piece in the compilation book "Edible" (Ryder and Toplian, 2010) about his working for an organic farm and getting broccoli to market by hitting up the mini mart for ice as he drove to the big city with the harvest. He notes that sophisticated cooling centers now perform that function.
  6. Now you have sent me down the rabbit hole to find mom's recipe. Love it! Somewhere in this house...
  7. Yes the cruciferous veggies have to be iced/quick cooled immediately so it is a rapid harvest process with an intense storage/delivery distribution mechanism. I imagine that with such growing crops the soil needs to be "re-energized" before another round of anything unless "over fertilizing" is on deck.
  8. heidih

    Mussels!

    Well - the best laid plans. Regular fish vendor who normally has them from platforms just off-shore was not at the market. The only fish guy had them from Baja. Small and he had to sort through the whole bin to find some decent ones. They came in last night. Not sure if gambling is the way. The racoons may feast tonight.
  9. heidih

    Mussels!

    OK saying out loud: I WILL check out the local mussels FINALLY at Farmers Market tomorrow. I WILL post! Call me on it.
  10. heidih

    Bastard condiments?

    I used to keep it on hand but find it too sweet. For people sensitive to heat it is a great intro. I used to make a dip with with it + vinegar for the first fried squash and herb blossoms. People still come up to me years later and comment - "that lady Heidi fed me flowers - they were good!"
  11. heidih

    Lunch 2019

    Pretty cherry blossom bowl and as a green color person -love. We just had our Cherry Blowwom Festival - enormously popular in the Asian community Soy bean paste is underappreciated here abouts though our huge Korean influence is pulling such paste to common use.
  12. Ha! Made from "real potatoes" - how shockingly trendy Love Geman/English packaging
  13. heidih

    Dinner 2019

    Good looking fish and very interesting on the female rise in sashimi culture!
  14. heidih

    Lunch 2019

    Yellow beets or maybe turnip or ??? I see no bleed
  15. @weinoo An actual scent! Amazing. I generally get odd looks when I'm sniffing tomatoes and melons - do it anyway
  16. heidih

    Breakfast 2019

    @Duvel Ja Fleischsalat on an eggy bread like challah = total comfort.
  17. heidih

    Dinner 2019

    As a European yup bread to swipe sauce no matter the kind ! Not me right now but it is my history,
  18. Well I stand corrected - I had predicted less than success. Sounds great!
  19. heidih

    Dinner 2019

    Kinda like American comfort food "tuna noodle casserole" BUT tell us about "chili tuna" ?!
  20. heidih

    Dinner 2019

    I am a fan of their pickly products
  21. I had one open concept kitchen - open to a great room! The TV and surround sound bout drove me nuts. I do like having a counter with stools for the p-eeps you do want to interact with. Lat kitchen designer talked us into trash bins in island space (in a pull out).m Still living with that nightmare. It doesn't ventilate so you open the drawer and get a whiff of yuck! The racoons have stopped messing with the bins as I am out there constantly throwing stuff away (well bit exaggerated but )
  22. Gotta love those dancing bonito shavings.
  23. Well a quick example would be a Filipino patis as a more intense one and 3Crabs as more refined. Also if you have a 750ml bottle in your pantry over time the salt comes out and the liquid concentrates so take that into account. (ya know that crusty neck)
  24. heidih

    Lunch 2019

    Like "Balmain bugs": - sweet and tender. Our local spiny lobster has a similar flavor though more firm texture Pretty accurate Wicki https://en.wikipedia.org/wiki/California_spiny_lobster
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