heidih

We are talking corn tortillas right? Most taco trucks I've visited steam them - not tacky. Oven makes them sorta half hard which doesn't wow me. @weinoo what is the texture yu eek?

Now I realize why the Fritos were not scrathing my itch. It is corn nuts I truly want. Especially the huge Peruvian ones.

Browsse their selection. This is the company https://www.federknives.com/

As much as I love garlic and fish sauce, I'd personally back off on those as too overwhelming. The cucumber plays off the crunch/crisp of the spots. Some of the Nayarit style seafood places here add some cubed avocado for textural contrast and it also likes the lime.

Similar to @David Ross but simpler in terms of letting flavor shine through. https://hispanickitchen.com/recipes/camarones-en-aguachile/

That seafood is so enticing. Surfer out kinda late. They look like seals in those wetsuits!

Wonderful. I always love the cats at the docks. Smart cookies. I've still not had an iced coffee per your inspiration as the weather tuned bit cool - tomorrow.

Ok so they are arriving This week's big hit was English ones. No Farmers market access now. I prefer little Kirbys or Lebanese. Dressed with nuoc mam amped with more white vinegar. I love the smell when you cut into a good one. So refreshing. Are you in cucumber mode yet?

I am not a fruit eater. It makes me ravenous. So the Bing cherries were punky in the fridge. Pitted them and did a rough cracked black pepper, salt, sugar, balsamic, touch of my caramelized citrus marmalade, cane sugar as the soaking liquid. I think they will be nice as a compliment to savory plates. They have had an hour on the counter in 73F kitchen. Just tasted. I comd spoon the jar up now with good toasted bread and pate. Will restrain myself and give them a day or more to come together.

You might check the Serious Eats mustard oil guide https://www.seriouseats.com/mustard-oil-guide I buy mine from markets that cater to the South Asian community and have good turnover.

Oh - that is a lovely piece. I can feel the love and humor around their table. Reminds me of grandpa who was in charge when all the cousins slept over and grandma worked nights. He couldn't cook, but we always told him we loved his specialty: Oscar Meyer Little Smokies heated in water, bread untoasted, no spread, and fruit cocktail. We could have made it ourselves but his joy in our joy kept the ritual going. Thanks!

Lame comp but that is like saying the bread is not super important in a great sandwich

I was impressed that the local news, which I don't watch but can hear from the blaring TV, did lovely tributes today. It was such a creative transforming time and he was in the thick of it. Mayor Garcetti tweeted

Now Food52 I think prompted me to the seasoned Lodge 10" cast iron for $15. All my lovely vintage Griswolds are buried so deep in storage I'll never see them until that is emptied. Maybe maybe. Good size for a singleton.

Been without toaster oven for over a month. Use it alot. Black and Decker, decent price and used Amex points so - kinda freeee. I use it in garage esp when heat starts, The ground squirrel using my garage will be enticed by the smells.

Well there was a trend to use tomato leaves in moderation to add more tomato depth. Yes they do look beautifully ready to pop. Thanks.

Is that a cold soup? Its beautiful. Blanking on greenery. Tomato leaves???

Ah that lovely concept "shelf stability". As applies to produce etc - cringeworthy. I think they taste waxy. Not something we kids ever wasted our money on. We id snag the little variety miniatures from grandma's candy dish - but that was free and wee trended to the rice crispy, dark chocolate, and peanut. The kisses were enjoyed more for the novelty packaging. It has been eons but I recall them as more melty.

Looks like the salt w/ tequila shots I see often

You donlt worry abkut heat generation or is the time so brief as to make it negligible?

Octopus - yes dried prior to grilling https://www.npr.org/sections/thesalt/2013/06/21/193904507/mastering-a-sea-monster-from-greece-a-lesson-in-grilling-octopus The eggs in the prawns got cooked so - yes - they would just have a slightly marine egg taste. I know female crabs with hopefully eggs are pricier than males for instance, but it does not do it for me. Of course there is a whole culture around "she crab soup" in the American South. https://en.wikipedia.org/wiki/She-crab_soup

The top 3 of your 2 recent posts" - the thistle with the bee. I have an odd affection for thistles beyond artichokes and cardoons - the octopus legs hung as on a clothesline -eggs in calamari! I've cleaned a lot of squid and that has never been present

That is a pretty interesting break line. I've only managed that with hot liquid into a pitcher.

@BonVivantThanks for the lemon balm heads up. I've never grown or used it. The pea spread screams SPRING

Some lines here that have nothing to do with food and drink. Some say having to resist is a sign. On the other hand nobody sits in your brain and can judge. As @paul o' vendange said above, addiction basically sucks and professionals are there if you need clarity.