heidih

I can make some lovely stuff, but my favorite thing to do is call ahead and see if the host needs something, and would welcome me as kitchen helper and clean-upper. Some people love parties but freak/overthink entertaining as if they will be judged.

Funny my tiny mind leapt to cilantro- I have so much on hand it must have overpopulated my visual imagery

Thanks for the explanation @btbyrd When I had the Wusthof block set and kept them in good condition I did enjoy being able to pull the right knife for the task. Life and priorities change. I know it is here somewhere but my dad will overly aggressively sharpen when my back is turned. (helloo where is the blade?) My ex was a major knife guy (collect and sell - not kitchen - combat) so I think I intentionally/subconsciously misplaced the high end Japanese kitchen ones he gave me over time. Emotions trample thought processes at times. Blade Show 20211 just finished last week in Atlanta https://bladeshow.com/ If you are in the area in 2022 ight be fun.

So the dip to mouth vehicles of choice need to be sturdy - your picks?

So it is cold or heated?

A childhood comfort food was my grandma's parsley soup. It used her garden flat leaf and was just tons of minced parsley in a roux base that she started with finely minced onion and margarine (a war holdover). Einbren like this bhttps://www.kitchenproject.com/german/recipes/Suppe/Einebrennsuppe/index.htmDrying parsley to me is the same as pitching it - no real decent taste. I will also tie up bundles and freeze "as-is" to toss in liquidy preps. Imparts flavor subtly. Fish out before serving. If it is flat leaf it works well as a salad green. Tough stems can be frozen for above noted use.

Fantastic setting again. The cherries against their leaves scream eat me I am plump and juicy. Is that cold coffee made from instant or is it espresso? First kind of hot day here (71F) and I now feel the need for a similar glass.

All enticing, The gigante beans have become quite popular my local delis where they are dressed with olive oil, lemon juice and oregano. My olive oi preference is grassy/peppery but the fresh flavorful stuff is all good

Well put on the overlap. There is one kid (now 30) who still hankers for my salsa when I see him around town. A friend who accidentally got pregnant with child #2 at 42 (I thought I was in menopause she muttered !!!) whose hubby is picky bout gravy so when Catherine was born I made the gravy for several holidays and Paul picked it up and left us eggnog from https://www.broguieresmilk.com/location/. I still send her a text on T-Giving morn with a gravy prayer as she does on her own now. She feels she does not measure but but no complaints from the Mr. My god-daughter Monique's grammy who is 100 still always mentions my green soup from an Easter brunch as does her middle son. The list is long.

I can only imagine on sweetness. In the really old days all the fruit in grocery store cans was packed in heavy syrup. The light and no sugar variants were new big deal. I remember all the jello recipes where in CAPS they cautioned not to use fresh as the enzyme would break down the gelatin.

Again regional To me the gold standard is Disneyland, Anaheim. Not greasy. https://foursquare.com/v/little-red-wagon-corn-dogs/4ad29f2af964a5205de220e3

I don't think they are on the same plane. K-town one is instagram fodder, though it has been around and traditional 4th of July style dogs are not fancy and I'd argue the American traditional for purposes of definition here. Though I do enjoy the bacon wrapped griddled dogs with griddled onion, jalapenos and "the works" outside clubs for the 2am alcohol absorption .and on street corners.

That i not good. Never an issue here in Los Angeles, and I've bought it from various places, though distributor possibly the same.

And piloncillo from Latin markets and in some mainstream markets in "Mexican section" also has a more interesting complexity than C&H (sing along: pure can sugar from Hawaii) Easy to grate. It dissolves. Dirt cheap.

I must have creamed corn on the brain

@rotuts - ice generally brands you as an American. Perhaps not in Greece. I've had ice withdrawal in parts of Europe.

@Shelby when you said ramen salad I assumed (so dangerous) the kind where the dried noodles are crumbled in. Yours looked more to my liking .Ack on humidity - makes me nauseous and ruins my appetite. Just feed me watermelon slushees.

Is cr. pine creamed pineapple? Not familiar to me

Respect the man but ---and page unavailable FWIW I am capable of googling but was hoping for real eGer input

Another example of regionality. I've only had it in Louisiana.

@liuzhou or anyone- Can you address tea itself. In novels I see "builder's tea" which sounds like you could stand a spoon up in it, and then when high tea is discussed the tea itself is rarely mentioned. And is the term "cuppa" as a restorative cup of tea real?

I see bins of them in Korean market - wonder the common uses in that cuisine. Yours look fresh& tender.

I think yum cha is common in Australia - my first encounter. My sister and family use that term. The HK influence is stong there. Tea as referenced as a formal occasion I've had in Victoria, BC per @rotuts, and with my Anglophile friends at several locations in Southern California. The tiered serving dishes, and the little sandwiches, and the clotted cream & scones. I never knew if it was true to UK style.

Beautiful. I do not recall ever having rhubarb. Not exactly exotic just didn't come up. Will try to remedy next spring if it shows up at farers market. Would not buy in a chai market as the turnover probably not great.p

Shelling peas and top & tailing green beans is therapeutic for me. Do you do something with the shells like make a stock/broth?