heidih

@Shelby Is there a suggested bean or use associated with the sweet little jar of turmeric?

Looks great. Why couldn't he believe it Too good? (I won't go into my issue with crack descriptor)

Kim Severson did a great piece in the NY Times about finding the real recipe for her family's Sunday Gravy. She traveled to Italy to talk to distant relatives. Turns out It had little to do with Italy. Her relatives were perplexed at her rendition.

My thinking is along the lines of @weinoo said regarding anyone being able to look up carbonara on the net. As to the rest = first thought in my tiny mind "time to call the knacker".

Do you have to spritz the foliage when heater is running as it can dry the air? Looking good.

Oh I do enjoy the Korean sweet potatoes. To me heartier and more subtle than what we call a sweet potato in US and available in a variety of Asian focused markets. I have not done my own pickled carrots in a while since a huge can of them is $1 at $1 store and quality is good. When I see shoppers buying the huge 25 or 50 pound carrot bags I always ask "horses or juicing?" Never get a pickle answer Now I have carrot on the brain.

Oh yes quite available. World market has it. My Ralphs (Kroger has Marmite and another close market has Kraft Vegemite shown

Crawdads - grew up with them in the 2 local lakes. A curiosity we were too clueless t think about eating them. Ten again water quality probably questionable due to run-off. Are most of the Louisiana ones "farmed" now? @pattigood lookin dish

As with camellia sinensis processing is a major taste factor. Well someone needs to plunge in On the temps I was thinking where we see it native which is Southern US. I had a thing for iilex once- maybe merry jolly Christmas associations. All we have here is the holly looking but not botanically related Toyon and Pyracantha.

@TicTac Korean potatoes? Do you pickle your own carrots?

As noted it may have been part of rituals by Indigenous People, So many plants make lovely tisanes but what intrigued me was the caffeine, I am not a caffeine craver but the bit about giving the East India Company a shiver of competition was interesting. In terms of growing - seems a warm weather lover so Ontario?

This series from MOFAD (Museum of Food and Drink) is a fascinating learning experience. https://www.mofad.org/exploreaa

Thanks for this. I'd never heard of the plant until a friend posted a cedar waxwing feasting on the berries where he lives in Texas couple weeks ago. I'll shoot him the link. He is the kind of guy who'd give it a go. Looking forward to your experimentation.

Cleaninag out my bookmrks this link showed up. I think it fits here. Probably got it here https://guides.library.harvard.edu/c.php?g=311003&p=2081838

No I think they live(ed) in a harsh environment and used everything and preserved everything they could to survive. @nakji is part Inuit. Don't see her around but bet she could add info. This paper is informative https://arctichealth.org/media/pubs/295539/alaska-s-vanishing-arctic-cuisine.pdf And yes there is a botulism issue up North.

You must get them to watch East Side Sushi. A young Hispanic woman trying to become a sushi chef with major resistance from her dad. Spanish is spoken in the home so they might enjoy that part as well. https://www.imdb.com/title/tt2340650/

@blue_dolphin does your Farmers Market have mussels? I get nice ones harvested offshore at mine. Then you will get the "natural juices".

Uhhm - quite different in my experience, Pastrami with a boat load of cracked pepper rubbed on surface and freshly smoked then steamed is wonderful. Thjs explains it fairly well. https://www.eater.com/2019/9/13/20863770/whats-the-difference-corned-beef-pastrami

I would not say "outcast" - more eye rolls and head shakes that I am such a beeotch. It is the Viennese born stepmother's chicken Goulash (heavy on the paprika). My sister, her hubby and her kids clamor for it when in the States. I say I am off chicken but that does not get me out of the fire. My son eats it when he is not in vegetarian mode. I know I ate my mom's as a kid but I just can't. Oh I have been in therapy so I know there are issues present I also do not like Sultz but that more amuses them. Happy with cow's foot soup but cold pig jello - no.

Cool it is your hometown hot sauce. I was always seduced by the wooden cap and label art. Since it is inexpensive I'm thinking the quality will remain steady.

@Dejah Thanks! Fuyu and ong choy just went on my Chinese market wish l list for the day I can shop there again.

The pineapple presentation had a long life in local Thai restaurants, Kinda left the building but it was nice.

Well yes that is different to my experience. They do look crispy

Same method but the thin rice paper allows for a tight roll - in my experience. Filling down line, tuck end in,tug and roll. It is wet and pliable versus wheat or even same method with a flour tortilla for burritos. Not referring to the uncooked spring ones that often have a cute fan of chives out the rear.

Not here - the fried spring rolls are definitely rice paper - fabulous crunch & texture.