heidih

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

My stepmother has bought pickled garlic before and it is hard. I'd rather eat a raw clove than that stuff. In terms of "candied" i've no experience. My favorite to smear on good bread is confit in olive oil. Now that is lush and plusg. It lasts quite well refrigerated as long as you use a clean utensil and don't "double diph

I thought with onions the pre salt was to remove intensity. The pre-salt may also soften them but I could be talking out of my a$$ since I never do it If they are crisp kids and you use then within a week I think you'll be happy. All about balance as so many things in life are.

I prefer a quick pickle red onion sliced relatively thin, rings separated and in half. Just salt and an acid. *I leave the additional favors to the dish itself. More flexible. Like this as a framework. Various mild acids work. https://www.rickbayless.com/recipe/pickled-red-onions/

@The Old Foodie Maybe this person I like the combo though the bleed can goof some people up.

Although I am Donau-Swabian (specifically Banat Swabian) the warm one was around but maybe I just did not like it as I prefer intense flavors. But I am the outlier who does not like mashed potatoes and the like. I disliked the one in my 2011 blog from a very respected German place as boring.

Here at my 99 Ranch Market it is always on the end cap of an aisle in sealed plastic buckets. I only see pork but have not explored.

Can you remind me where ou live that you get such beautiful intact scallops?

@Peter Green's daughter Serena was quite fond of them. The bags at Korean market do tempt me. (Serena's mom is Korean) Dried squid strips are a sort of tame entry point. Nice snack. My ex's trainer had him off meat but allowed the squid "jerky". He liked it (American redneck white boy)

Thank you. I love his heavy nods to simplicity, product sourcing, and and the cooking chop sticks too. As always I enjoy a view of what looks like service chaos but is a well orchestrated machine; so much good energy conveyed.

Diner's choice. Have at it

We are not envious at all of your Pacific NorthWest mushroom bounty. The shrooms with potatoes are classic but I'd not imagined them in potato salad form.

Dang - I can't find the war and post war era (WW2) everything potato cookbook we had. Published in Austria. Will continue to dig.

Yes the extent of the fires affecting weather across North America is incredible. I was particularly drawn to the chimichurri/swordfish, and lobster is top of my list though I prefer spiny. Oh and those thick tortilla chips are a favorite especially to scoop up beans. I think your nephew may be pleasantly surprised on the calamari front. The squid itself is dirt cheap and fried calamari is ubiquitous in every little take-out fish shop and restaurant here and I've had it in Idaho - cheap. I understand he has to worry about cross-contamination but imagine he has experience in asking the important questions. On ice cream - younger me could plow through a quart of Jamocha almond fudge. Now I am satisfied after the mini taste cup at gelato places. I think I have just come to enjoy variety of taste and texture more than lots of one.

Ha first encountered the large lazy susan at the neighbors as a young girl. A large sorta oval table At that point 5 kids plus au pair plus parents and guests. Instead of " please pass" it was fun to "please spin me". I'd forgotten = thanks.

Wow @Shelby awesoie current and future harvest. A branded Shelby hot sauce may be in your future

Actually when you are pregnant, with a good squeeze of lime, it works for those lean alcohol free months. Add a drop or two of Angostura bitters as a variant.

For me waxy cut first and russet type after.

Much like the standard HALT. It would would work well as BALT with bored as first, Hungry, angry, lonely, tired

Kettle corn in general I find irresistable. I have convinced myself that I am only allowed to buy it at farmers market from the guy with the big copper kettle and the paddle and only the small bag. Happy sampling!

The ones I used to buy in Morro Bay live from tanks almost always had roe. Between Memorial Day & Labor Day (US) so seems in the window. And yours were frozen so harvest date unknown I imagine.

My favorite in my last 3 kitchens

And today she showed up with a big container of turon and some empanadas. I showed her the pic on Serious Eats so demonstrate current interest widespread in Filipino cuisine. She likes to introduce her cuisine to others who may not be familiar. https://www.seriouseats.com/turon-filipino-fried-banana-rolls-5189025

yes Accent before the MSG is evil movement.