heidih

@TdeV I see @Duvel kindly provided his recipe. eG also has an informative topic here https://forums.egullet.org/topic/19221-okonomiyaki/

I was not judging just not visualizing well. I get it now. Thanks.

That is quite interesting. I am having trouble with "hand pulled into large pieces". Can you elaborate. Large enough that you knife and fork it to eat?

Interesting - I think the mushrooms, nutmeg and lemon juice made it "elegant". Wonder if they had real lemons on board >>> exotic. On the use of rabbit perhaps this was before BigAgra told us the mainstream choices were chicken, pork, and beef, turkey for Thanksgiving, and ham for Easter. I am with you on vegetables. Aromatics - thyme? Also a splash of sherry and bit of mustard - not to overwhelm but to spark it up a bit. Like the idea of a demi feuilleté on top. Have fun!

No shortage here. Hawaiian Japanese and the Samoan community makes keeping it stocked worthwhile for grocers I think, It is oretty good grilled on the Weber for breakfast with eggs.

I am in fish mode seeing some incredible seafood like @Ann_T's boat to table orders and those of you with fish shares. CV19 makes the church hall dining a non starter so I popped in to eaterNOLA to see what was up. #4 Picnic caught my eye. All of their menu has me drooling at 8am. Anything interesting around others? https://nola.eater.com/maps/best-friday-fish-fry-lenten-specials-restaurants-new-orleans

What are French Canadian style baked beans? Sounds interesting with the cabbage and maple I too like the finely shredded in places where iceberg might be used. Enough crisp without being chewy.

I am no example but in a better lit place or outside I've gotten shots I like. When my ex first started taking pictures for his knife site he started as @blue_dolphindescribes. He also took a group class at a respected local photo shop - t was qut inexpensive and has served him well over the years. Plus you develop a relationship with experts that is beneficial.

Thanks fo the ide. I have all the ingredients and have not done a yellow curry in a while

Put food item in fridge (to avoid critters), grab the bags when I hear early trash truck - without making sure they are "trash". Ready to bake marinated chicken and - nope - apparently at dump now. There go dinner plans and leftover plans for next 3 days.

The grocery store was overflowing with young tight cabbages yesterday in anticipation of St Patrick's. Big boxes displayed next to cold case by one entry full of corned beef, and piles in produce section. There are great ideas uptopic. I grabbed one. This cashew milk braised dish with crispy chili oil caught my eye though I would probably do coconut milk. vAny plans with the abundance? https://food52.com/recipes/85252-braised-cabbage-cashew-milk-chile-crisp-recipe

We did not use it in dishes (Austrian Hungarian background) but at German festivals Senf was ever present and de rigueur for the brats in buns.

Cemeteries, location, headstones/tombstones/monuments and proximity of graves can tell lots about culture, mores and relations, I too find it fascinating. And all that influences food culture by trickle down.

@rotuts and @gfweb I have never used pressure cooker or iPot. Is there a difference from simmering and boiling because they do not that evaporation and concentration process going on?

content lost

And the bombs are so The Pioneer Woman esque - hey shows, cookbooks etc. You rock Kool Kansas

Years ago when @nakji lived in Hanoi she showed us Pho rolls. Umm - no broth involved. What do they say "if it tastes good I'll eat it". Example vhttps://www.vietnamenu.com/vietnamese-food-pho-cuon.html

Yes when the diver emerged like a god of the sea with a net bag of abalone to sell - that was a treat back in the day. Pounded on rocks, grilled briefly surf side with lemon and butter. Sweet sweet sea essence (Catalina Island) I see the little guy in the tank at Asian market but have not been tempted. One of those intense taste memories you know will disappoint if you try to recreate; if you even could with the regs..

I don't seek out raspberries and similar though I do pick our local ones when on a canyon trail and they are ripe and within reach. My sister is a huge boysenberry fan. Supposedly originated locally. First preserves I ever made were boysenberry for her Christmas gift as a teen, Clueless about canning so I sealed jar with wax. Local newsletter just announced a festival. I sent her the link to torment her. History: https://en.wikipedia.org/wiki/Boysenberry Festival: https://www.knotts.com/events/taste-of-boysenberry-festival

I tend to preserves and I like variety so welcome the crunch at the corner and the lumps and bumps.

Ooh I like the addition of dried apricot. Never done it that way. I do l8ke a bit of citrus zest though.

Oh lor - tell me how to eat - nah And I won't tell you either

Heating up formula was #1. Popcorn - I do the bowl w/ lid - kinda magic. Did have one of these till dropped it on the stone floor. https://www.worldmarket.com/category/kitchen/cooking/cookware.do? The vegetable precook I much prefer to blanch or steam. Leftovers if they d not need a re-crisp in any way. i heat my non fancy tea bag water the cup. have a kettle but the MW warms the cup itself - not fond of tepid tea.

Here is a quick video clip of a local place that makes incredible flour tortillas in dining space- heavenly withaa coursely chopped avocadoo and queso frsco "dip" they bring as appetizer. https://www.yelp.com/biz_photos/casablanca-restaurant-venice?select_video=_7sVDba_OjJnDUQu0d5-yA

Well corn tortillas made with masa are a soft dough. No gluten involvement. They are pressed from balls and cooked briefly on a comal or similar. Flour - hello gluten --and added fat and leavening - so think more like your familiar pizza dough. Rolled, stretched, patted, pulled and then onto the comal. A flatbread like a thin naan.