heidih

@Kim Shooklovely meals. Your food and Jessica's as always appealing. The restaurant meals particularly inspiring n that "hhmm maybe I could try that" way. As for the different friend attitude - even though you have a longstanding relationship sometimes people get this I can't equally reciprocate. Pandemic has skewed some people's outlook. Thank you so much for sharing the details of your food.

That was my thought but but looked kinda thick. Like the classic carrot cake which aligns with your other ingredients.

People do think some things just magically happen. Sounds like he did not hesitate for a moment though. The man is piling up his heaven entry points And he'll have spoied them for life on the difference between "crock pot pulled pork" (aka stick in crock w/ bottled bbq sauce) and the real deal.

It s touted as a "natural" meat alternative in terms of texture and absobs flavors well. A local example https://jackfruitcafe.com/.

What is the white layer? Looks like strong black coffee would be the best drink to accompany. Is it brown from spices?

it is the peeled tomatoes that get me smiling and head-tilt giggling every time

@blue_dolphin was that canned or fresh jackfruit? So trendy now. I lie it "au naturelle"

The Greek community here has a tradition of gathering wild greens on the peninsula. @russ parsonsdid a LA Times article about it in 2009. (probably paywall) - so a quote: These days, when Alexandra Panousis takes her girls out to cut weeds for dinner, she stays in the car, directing the action from the front seat of a new Jaguar. Not those, she tells her daughter, Elaine Panousis. You want the type with the yellow flowers. Get the ones with the thinnest stems and the finest leaves, she tells her granddaughter, Alexia Haidos. And when you clean them, bend the stems so they snap at the most tender part. It’s not that Alexandra is all that bossy; it’s just that she’s almost 97 years old. And though she still gets hungry for horta, it’s getting to be a little hard for her to hunt the hillsides and vacant lots of the Palos Verdes Peninsula the way she has for the last 75 years. https://www.latimes.com/food/la-fo-calcook1-2009apr01-story.html

You're right - I was still smarting from having used the same phrase in two different papers and getting called on it. But it was in the university's database. How desperate are people to intentionally do this kind of dumb stuff?

No Caldo Verde, no Franny's Lacinto Kale Salad - though I think you miss out but we have our preferences. https://tastecooking.com/recipes/kale-salad-started/

What publishing houses do not use the very excellent software programs that detect the slightest plagarism???

Totally with you on the snausages v. bacon in your naan-whiches. Sausage just went on the list for tomorrow's shop.

Ack - FB algorithms and revenuers at your door

I cracked up the other day when my dad asked for a spoon to get the soupy part of a goulash. I shouted from the next room that if he had not abandoned his Euro roots for some stupid American dietary guideline he'd just tear off the bread which would always be on the table and mop up the sauce. No knife or spoon needed

With lean salmon I also prefer gentle heat like a light poach or steam in a well flavored broth . Soy sauce as the salt works for me. I might do an herbal dipping sauce on the side like green goddess. When my friend used to fish Copper River adjacent which was much richer I'd do a glaze and bake. @Smithy's crusted and sauced prep probably flavorful but to me - bit much for that fish.

Anyone do or plan Day of the Dead sweets like these? https://sanmiguelfoodtours.com/mexican-sweets-for-the-day-of-the-dead/

Do any of you do Day of the Dead confections like sugar skulls? https://forums.egullet.org/topic/145996-day-of-the-dead-2013/

Bit planned here https://momsla.com/celebrate-dia-de-los-muertos-around-los-angeles/

It is short of a month away but I hope we may see some local input from our members south of the border. Always a big deal in Los Angeles and I know Covid will restrict gatherings but I love to hear the traditions both ancient and newly massaged.

wwht form or format would the fruit be in for candy?

Oh my - I was just longing for Schweinshaxe yesterday. Hard to get in local markets though the Alpine Market has it. Oddly there are frequently Chinse customers willing to pay for their meaty ones. So no puff - but crispy skin? Thanks for the piggy porn

The pale green zucchini have been on sale a lot last few months. Nice small size generally. I had a flavorful shrimp and coconut broth in fridge and added a good amount of that type grated. I'd never tried that before. It sort of melted into the broth and added the desired heft and vegetal element. A few gnocchi from shelf-stable packet and a light supper was enjoyed. I don't enjoy chunked zucchini in soup but this worked for me.

@Duvel tinned or ? octopus.

In what fashion is it falling off - the entire bit of breading on sliced piece or crumble? Are you getting an air pocket "poof" when frying like is often desired in Wienerschnitzel? - thus it separates when sliced rather than clinging tightly?