heidih

A method Barbara Tropp used for her double and triple stocks at China Moon in San Fransisco. It was tragic when she lost her stocks after an earthquake Had to close restaraunt until able to redo. An example recipe https://www.food.com/recipe/china-moon-double-chicken-stock-56831

Your yearly communal salsa making reminded me of this Serious Eats piece on Kimjang - the yearly kimchi communal event. Yours sounds like fun! https://www.seriouseats.com/kimjang

I just finished it off tonight. I'll definitely buy again. Thanks again to @KennethT for the prompt.

Thanks for that. People use the term Mexican rice as a generic - the stuff on the side of a combo plate and I think it has more nuance than I know,

Interesting combo as always. On the red rice - a number of years ago I started seeing Knorr I think product that was tomato broth.Sure you use a complex blend but is your red coming from tomato paste or puree or?

@Pete Fred Your "simple" is most people's "fancy". Thanks for the cornmel based sweets - up my alley.

Thanks for the watercress reminder. Such a nice peppery counterpoint to some meals, We get all arugula caught up and forget our old classics.

Was there a pistachio paste involved over the bottom of crust or just the top sprinkle. Like the combo.

In todays L.A. Times - a NASA?JPL venture into plant virus detection from space "Cutting-edge NASA imaging technology can detect early signs of a plant virus that, if unaddressed, often proves devastating for wineries and grape growers, new research has found. While the breakthrough is good news for the wine and grape industry, which loses billions of dollars a year to the crop-ruining disease, it could eventually help global agriculture as a whole. Using intricate infrared images captured by airplane over California’s Central Valley, researchers were able to distinguish Cabernet Sauvignon grape vines that were infected but not showing symptoms — before the point at which growers can spot the disease and respond." https://www.latimes.com/california/story/2023-09-05/nasa-aerial-imaging-wine-grape-disease-vineyard-health

Very similar to Maggi - sure @KennethT will clarify

Niece came home with Sonoma Kitchen chicken broth concentrate. She used it in risotto I used a touch in a vegetabe soup. It smels like a homemade stock. Pretty decent when there is no carcass availability. https://www.instacart.com/products/24660767-the-sonoma-kitchen-chicken-broth-concentrate-7-2-oz

Scallops + duck pate. What did they serve to sprad the pate on? As to Mexican flavors in the toro roll - MX did have a period of Japanese WW2 immigration, and we see Japanese influence in Central & South America as well. That said it might seem odd at first glance. As always - great photos. I sometimes find our ocean sunset view too strong - like sky on fire and enjoy the subtle end of the cycle out the kitchen window. Of course ours are intensified by pollution...

I fell into the lure of Wild Fork and an item I bought was ground elk - 1 pound. My plan was to turn it into meatballs much like @Shelby does with venison. Then afer a horrid day but with kitchen time & space & sleep not happening I decided on free form "meatloaf" in case it did not hold together as balls. I'd already thought to add my neices undercooked mushroom rissotto (not her fault - shrew asking is it ready yet repeatedly). So I broke 2 eggs in bowl, pepper, generous sprinke of spicy dried onion/garlic, meat, dashes of soy. asdded in the rice dish but it didn't feel right so added a pacml of seasoned small croutons from salad kit. Forned it into a patty and baked at 350 for approx half hour. The elk does not have a lot of strong taste but is to me SO much nicer than say ground beef. No granular taste or fat taste you get even with low% fat and still moist. If you can get it - worth experimenting.

Ok I was thinking maybe more fine dining puree. Long sory short soak or not as inclination and time allow but I don't know that affeces pureeresult.

My best Asian produce Farmers Market vendors come down from Fresno. I never peel the stems. I will sometimes give a quick boil in a chicken powder flavored water. Sautee the garlic in a touch of oil. and sauce with nuoc mam rather than oyster sauce or just put the nuoc mam on the rice. Dang - have not gotten ahold of any in a while, A neighborhood kid used to come over to chat and he told me he liked helping his grandma in her veg garden and his favorite was chard with lots of butter I'd add some acisd to that prep.

PS on gai lan - do you have a restaurant one you love and can't re-create or? I watched a video recently were blogger raved about a Thai cashew pounded dip with tomatoes and some chile - used blanched choi sum or bok choy as the vehicle.

You can vary and/or reduce the meats - even only sausage, and use it as a guide. Freezes so a greenery back-up for those days...

I toss them in wherever as I love all cooked. Raw kale (Lacinto) salad is also a go-to. There is always Gumbo d'Herbes. https://www.southernliving.com/recipes/leah-chase-gumbo-z-herbes I can eat gai lan w/ garlic and oyster sauce + rice as a meal.

Were they perhaps greenhouse grown?

I was into those Biscoff cookies for a while so I'm sure I'd enjoy that ice cream. The calamari looks wonderful - perfect crispness and not heavy breaded.

I have not soaked since @russ parsons wrote about it in the L.A. Times https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html How are you removing the skins if planning very smooth?

So noodle free? I might have been temted to go with glass noodles for texture and slurpability. Green beans you described - yum

The media in any event that affects fisheries will aways be a factor - just like the horrid massive BP oil spill in the Gulf of Mexico in 2010. Fishing like farming is a gamble. I feel sorry for the hard working people on the boats. I grew up with children of fishermen when tuna was king in Los Angeles. Every drama eventually gets sidelines by the next one it seems.

No sauces?

Fishermen fish and people buy the catch to eat. The oceans are polluted. My local mess due to unregulated dumping https://wildlife.ca.gov/OSPR/NRDA/Montrose-CERCLA