heidih

@blue_dolphin Thanks for the link. I've pretty much done all those variations over the years except the pumpkin. I was thinking of taking my pantry box in a sweet direction as I am out of sweets to have with tea. The can of pumpkin I bought last fall for Christmas pumpkin bread has been giving me the stink-eye as I did not bake in 2020. Will give it a go. I have used kabocha squash before but with cheese in a savory way. Since we are approaching zucchini season I also grate them, do not wring out, and use as the moisture element adjusted with a touch o milk. It does well with a stronger grated cheese like Asiago. .

I lived for years in a very Japanese section of town. From Wiki - As of 2014 Torrance has the second largest concentration of ethnic Japanese people of any U.S. city, after Honolulu. The city has headquarters of Japanese automakers and offices of other Japanese companies.[12] Because of this many Japanese restaurants and other Japanese cultural offerings are in the city, and Willy Blackmore of L.A. Weekly wrote that Torrance was "essentially Japan's 48th prefecture". - We did the dancing at the temple. My son's martial art though is Hapkido (Korean) - black belt Not his passion - father pleasing. Anyway we are drawn to difference at times in food and life. The cookbooks I also re-purchased were all of Marlena de Blasi's : 1000 Days in Venice, Tuscany, and others. She is a passionate writer. I didn't miss them till I reached for one and remembered I'd let it go. So I still love the actual books versus electronic, like that library will usually purchase on request, and personally purchase what I think i will refer to as inspiration. Melissa Clark "In the Kitchen With a Good Appetite", and Kim Severson's "Spoon Fed" reside on the nightstand.

The Time Life Japan had quite a life for me. I am not overly fond of the cuisine but it taught me a lot about the culture. Helped me when I tutored Japanese wives of "salary men" here for 2 years at Honda & Toyota. Then my son's good buddy who called me his "other mother" became Japan fixated. I got him a copy, he took Japanese in high school, did a Junior semester in college there. Well it was short circuited by a massive earthquake 2011 Tōhoku earthquake and tsunami. but he still has the book.

I get what you are saying but I see it more as he expanded people's world view. When the recent Israeli/Gaza crud started up my very first mental image and thoughts were his show in Beirut during the conflict in 2006. That show was extraordinary. ETA link https://www.travelchannel.com/videos/relive-beirut-with-tony-0194437

I am a fan of various Asian shrimp and squid crackers so this one I would eat though not seek out. Pepper fan also

Having moved many times over last 15 years I have let some go at garage sales or to friends. Ones I never connected with. I did re-purchase just a few as they were more narrative not recipe driven. I purchased "The Rise (Marcus Samuelsson) and "Falastin" (Sami Tamimi) somewhat recently. I am not "done". I now recognize what matters to me in the long run. Recipes alone can be freely accessed on the internet. I fall in love with the stories, culture, passion in the words. I am not a recipe cook anyway so it is all about inspiration to me. Well and you will never wrest my Time Life Foods of the World series from me - such writing by great food people. And I never cook from Madeleine Kamman's "When French Women Cook", or Diana Kennedy's "Oaxaca Al Gusto" but they inspire me. Dang we were close on a Q & A with her via @rancho_gordo but she had a bad interview elsewhere. Things happen.

As a US person I did not take offense but I just saw zero connection to the spirit of the original simple comfort dish. If we want to be silly (as invited) ok but the point is? - yup - no point - guess just fun? My kids of all ethnicities have enjoyed the classic and would walk from the spoofs.

I don't think i could watch it. Barely got through the trailer.

I think it depends on one's location and type of market. An Asian customer who is familiar or anyone who is, no need for names. In my experience the white stemmers are labeled differently. The bags of "baby" are that pretty green. Love them all though I prefer the greener on a visual bias.

The talk of Durian and Singapore, and @liuzhou's great photo reminded me of the iconic Durian Building there https://www.alamy.com/stock-photo/durian-building-singapore.html

Baked beans = regional. Noit in my oart of the US. American as others have noted "American" does not have a narrow focus of food

For me the rice would need to be warm not hot, and I would add a bit of soy sauce or nuoc mam and some crushed roasted peanuts. (always in my pantry) Cucumber quick pickle on the side. All things already usually in fridge. Comfort food Oh and a few drops of hot mustard which is also always present. Mayo in the warm is nice sauce to me.

They look good; thyme is lusty. Wonder if the rosemary has that growth habit or got a bit squished in transit. I have one like that. More woody than the upright. Monrovia is a lauded California wholesale nursery if that is where they are from.

Ha! or work some Hires root beer or Coke/Pepsi into the broth

My grandpa was a British held POW WW2 and he said it was lots of potatoes but it was nourishing food. No complaints.

Beautiful scallop. Not a polenta person but it sounds like a good taste combo. Your dark chanterelles intrigue me. How prepped?

Well it is a thing in a certain demographic. The unfortunate extension of the "selfie culture". The younger set I interact with do not, but it seems to exist somewhat strongly for many in an almost cultish way "I got X # followers". I find it disturbing but I am not the target demographic.

Mine are about half and half Spanish speakers and whatever the market is - Korean, Vietnamese, Chinese. Most of the Latino workers in produce and meat/fish in Korean markets have learned a fair amount of Korean and can joke in Korean.

On the serious side - why do you want to dumb it down or add whatever "American" ingredients are? It is simple comfort food. I'd provide alternatives for making your own dashi. Also in your picture the egg looks almost raw which is not, in my experience, within American comfort zones.

I don't care any more than I do about Instagram influencers. I don't watch and do have admiration for their initiative. Better than the feeds I've heard about that are nothing but a parade of "selfies". Hopefully they don't get totally inflated heads and crash& burn with this stuff as the peak of their lives.

I think that is from Piedmont, Italy. I just love all that member's food. Inspires me. Here is link to @David Lebovitz on Sicilian capers Scroll down for the pods that almost look like olives. https://www.davidlebovitz.com/capers-in-pantelleria-italy-sicily/

I assumed the capers but my assumptions usually follow the adage of "making an ass out of you and me".

I thought of you guys when I saw @David Lebovitz post about seedy furikake crackers. Maybe another use for V's furikake mix? https://www.davidlebovitz.com/furikake-seedy-recipe-gregory-gourdet-crackers-gluten-free/#more-50080

I have only seen them, in the more medicinal and tea shops in Chinatown. Very pretty but I have not purchased. Your fresh looked and sounded wonderful.

Age and breed factor in as you previously noted. Even a quick google search of "firm yolks in duck eggs" will bring up lots of discussion. Bottom line though for the OP they tasted good so all good.