heidih

An amusing episode. My father has had the TJ Cinnamon Raisin Bread with his eggs for breakfast for several years. For days I heard the same complaining comments from dad and wife at their breakfast table. She claimed they did not have his regular bread so she bought a different TJ one. "Outrageous, this is smaller than the old one, don't like the taste, costs a dollar more..." Yesterday I'd had it and went online. I realized what the dullest knife in the drawer had purchased was a gluten free bread. I called their regular TJ, guy went to check, held one loaf at counter and said they had plentry more. I tried to explain it to her and only got push-back and she did not bother to go pick it up. Oh well I tried and the staff was great, as always.

So frustrating to converse into non responsive space. I've asked why? without answer, I think we gave you pretty good tips. Austrian food is food. The basic elements of sausage, roux as previously noted are there. Paprika is certainly a common element. Oh well. Also if you have watched any videos Cajun cooks will describe the cuisince as a blend of many immigrant cultures including German. https://www.youtube.com/watch?v=BdFJ5k7hxsY

I have not had it pickled. Is it used like a panchan side with rice and meat?

So the Tabasco that they released for 150th anniversary up to 15 year aging? How did it compare to off the grocery store shelf? More complex? I have never made it to Avery Island. Maybe a bucket list thing.

In L.A. County the land under major power lines is almost always leased by nurseries. Cuz it is cheap

That is a whole lotta cheese and sauce. I think you have to treat it like lasagna. Let it cool and set, then use a wide spatula sorta cutting between the rolled tortillas (if you can find them

I assumed Food and Wine

Interesting presentation. Did the avocado end up semi warm? And the T is in the pit pocket - that is a hefty dose. Nice on the herb flowers. I miss my herb garden and the ability to walk out and pluck what moves me.

Good! Sucks on the compromise. I think most vendors email you if there is a card issue esp for a regular.

As a kid in adult body he probably just liked saying Pu Pu as an acceptable thing.

@Kim Shook I think of PuPu platters as Polynesian/Tiki/Don Ho

Interesting. I recall Marlena de Blaso describing the women in an Italian region I don't recall, stringing figs alternating with fresh bay to dry.

I enjoyed a similar product as a kid - the plain peanut one. We'd stick it in freezer and then whack it on the sidewalk. Thanks for the memory https://annabellecandy.com/pages/big-hunk

Good move on seed saving! Some of those small peppers have a thin skin so no harm in not removing.

It sure looks beautiful I agree. He did call it "roasted red pepper loaf"

@Kim Shook That sweet potato looks nicely roasted - Is Mr Kim a skin eater or would it have been tough? Never heard of onion petral+s or had a "bloomin onion". I am so off track.

Wow nice harvest to play with and great color. I usually get the bigger green leaves at Korean mrket to use as wrappers

Sweet but now I have "Mary had a little lamb whose fleece was white as snow" stuck in my head

I wonder if those clear spice packets sold in the Mexican section of grocery are labeled with type. I looked on-line at the El Guapo ones and it just says Mexican Bay Laurel.

So cheeks sold separately? Nice. One of my many favorite food descriptions is Madeleine Kamman about her Mimi-Cherie reserving the fish cheek as the cook's treat to mash later with mayonnaise spread over bread that she'd generously rubbed with garlic.

The common form sold around here in the spice aisle is the Bay Laurel. Garden centers sell the California one - nice shrub and I've cooked with the fresh leaves. I don't regularly use either type so flavor descriptions escape me now. I've not seen or sought out the other types. I think @blue_dolphin may have a California Bay? She is good at flavor descriptions.

Looks fun. Did the pre-packed c-flower have significant taste, moisture & crunch. I sometimes fimd that type of produce a bit dried out.

Oh yes in the fridge, I knew I had X and it disappeared, but the shelves are opaque so I did not realize. Hard to extract.

So you have a happy & productive herb gardeb? I love using the flowrs. I used to lighty batter the flowers and fry. The neighborhood kids called me ""the lady who frys flowers for us". Happy days

It is probably also on his clothes and in his hair. Agree on the momentary "yum" on a drive-by.