heidih

Nice zuke flower coating. I am mostly in love with the phrase " I managed to nab a small perigold truffle from the deli" Clearly your deli is not mine. Lucky you. Sydney sister arrives Monday - will ask on Madeira. Here it has become "old fashioned".

Hey the blood may have added a unique element Truly sorry for the pain. I was sucking blood off a finger earlier from a crummy grater incident Nice tzaziki though. Once I get my kitchen back I will enjoy playing with different flours.

I've not seen it, Rotten Tomatoes is not my got to info. I'll shut up. https://www.newyorker.com/culture/the-front-row/pig-reviewed-nicolas-cage-is-the-only-reason-to-watch

Reviews seem to indicate movie sucks but Cage is good. The pig - I dolt know.

Nice corn tortilla effort. The thick more pupusa style one can handle a load of goodies

Oh i got twitchy when we passed the Sunday FM yesterday and could not stop. My heart melted that the pop-ups were many and it looked like a decent crowd These farmers come from south as far as almost San Diego and north as far as Fresno. it is a swath of our farmland.

Absoltely and why we treasure every friendship moment.

What a luxury plus good gardening skill to have some to preserve. Once blanched and frozen I don't think you will get "tender/crisp" but taste should be nice, Let us know.

Dude! Dry them?!

Oh no here come the harmful pathogen posts so glad you are here with us still I tend to do mine with the garlic confit oil. Will give your potato Caesar a go when life allows. For now it is in the dream abut it deck.

You must have known I'd ask another question A purchased garlic olive oil or house made?

@David Ross The more direct potato & Caesar sounds good, Have you posted your dressing recipe somewhere here? Guessing same plan with Momofuku Ranch would work

Is the not sweet version like Beni shōga popular as well?

The first image is visually stunning. Taste? Tofu skin here, in my experience, has become quite the vegan restaurant item. I have always enjoyed it and among so many things wonder who thought of this great idea?"

If you are not eating many taters, and you are growing your own - my perhaps unpopular opinion is bin/compost them. Especially if they are not in prime condition. Just a couple bucks that hopefully won't keep you up at night. I do not like the frozen texture after defrost or cook. I find them watery and mealy. Sure you'll get some mre informative answers

Today first meal out since start of Pandemic. Late breakfast with friends, seated outside, private table, ocean light breeze. Perfect. My very much enjoyed selection: Avocado Toast pickled red onion, pickled fresno chile, goat cheese, chia seeds, cilantro, mint, cherry tomatoes

@Kerry Beal's plate looks so fresh and enticing. Now craving that Peruvian corn - a fave of mine.

Oh life! I found her to be a joyful and kind member of the eG community. She definitely leaves a lovely footprint. Hopefully after a bit @Smithy you'll be able to share our comments with her husband if you feel appropriate,

On the pepper heat - though the seed removal has been touted as removing heat, I think the current consensus is that the heat is in the ribs https://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983

Pretty close to the FM reality here as well. @rotuts Pallet re-conditioning for commercial purposes is pretty big here. No cheap freebies lying in the warehouse alleys

What is the texture?

What a treat! Thanks

And of course now we need intel on pineapple kimchi

Oh gawd - what I now crave for dinner. Have not eaten much today. Love the combination f flavors and textures.

Sorry to see your time end for now. Every meal enticed. Regarding underseasoning - thought you were packing sriracha in your purse