heidih

Mushroom envy here. I wonder if part of your french fry success is that you used an adequate amount of oil. I've seen people go so low cal crazy they might just as well have nuked them from raw.

I prefer the "all in together" approach as I don't care so much about appearance as taste. I like the cream and mustard to really mingle with the protein.

Mustard oil? Has skull & crossbones here sometimes. "Not for internal use". Some old regs - tell that to South Asians.

As is the rape - brassica napus.

Nice looking. Is the cherry element a preserve? I stumbled on some discounted Cherry Bonne Maman at Kroger - just the right tartness and sneak it into lots of dishes.

Thanks I have never bothered to look it up. It just is part of culture here. I had a real bamboo grower down the street couple years ago. The big hard diameter stuff. He also grew florist type sunflowers and sold them at local Farmers Markets with the cuts of bamboo as the vase - quite attractive. I coveted his big piece of property - old farmland in a gentrified part of the city.

Oh no this does not really grow. It stays alive just sitting in the frequently changed water. Originally had rice in the bowl too for luck but that got stinky quickly. A bit of growth maybe but this is not the "take over your life" bamboo type. The occasional minimal trim to keep the look up. Massively marketed in our Asian markets around Chinese New Year festooned with some red ribbon with gold Chinese language characters (no clue to character meanings)

FB old memory today. My "Big Boi" sunflower. I had a stand of them. Considering the weather in North America - thought it might uplift. I had high hopes as they had lovely seeds - squirrels thought so too, Adjacent to driveway - I'd come home to squirrels plopping on ground after a raid.

Oh yes. No idea where my mugs disappeared to along with my grainy mustard crocks (with the red wax seal). I used those ad a en/pencil holder. People in the office would come over and fondle it ostensibly needing a writing instrument!

I got an elaborate bamboo piece as a house warming gift from Vietnamese friend. Set in a ceramic large container of elephants holding the bowl. Trunks raised in the Good Luck way. Had for for years until an errant ball from pool table broke it. (there went my luck...) Those rice crackers look like the ones I see at Korean market. At a certain time of year there is a guy out front making them on a unique contraption. To me....no taste. But they are a thing. That mustard - oh yes - I had quite a collection of those mugs once. Don't remember who was marketing it.

That is a lovely piece of neck. I only get pork neck bones. Meaty but not a single big piece like what you show. If you think about the pig's profile the neck and all that rooting around surely leads to a hefty flavorful cut.

You ARE the man! https://daily.sevenfifty.com/how-vintners-use-cover-crops-in-vineyards/

But the butter - on a shrimp boat in that climate!.I first saw it mentioned eons ago in Gourmet in an article about tax time indulgence. I get the crusty bread and the flavorful butter but the butter/shrimp ratio kept me away - not out of butter fear but lost crustacean flavor question. Perhaps I need to open myself to a new experience.

We discussed American "eggrolls" here https://forums.egullet.org/topic/14486-egg-rolls-in-america/ Clearly regional differences in the roll and the condiments.

Seeing @Duvel's post reminded me of a favorite Loewensenf. Not as tingly tasty as Philippe's but a treat. Plus I am a jar sucker and like the shape though it can be a pain to get out of curve. https://www.amazon.com/Loewensenf-Extra-Hot-German-Mustard/dp/B001IAQ8KC

Like @rotuts I am also a fan of the TJ Dijon. Just put some water in my empty jar to get the last bit to add to lamb shank braise. http://archive.boston.com/business/articles/2011/07/24/mustards_that_pass_muster/

Oh it sneaks into many dishes for me as well. I've been tempted to order some from Philippe's. since not getting to DTLA anytime soon. That is sinus clearing yet addictively flavorful. https://www.philippes.com/store/philippe-s-hot-mustard-1.html

Altrighty then. but I would encourage anyone to hit the "yard" if they are doing stone. Last prior I let my long time guy pick cuz money was tight and we had a long relationship. Gotta love Italian Nick Paolucci from Genoa, via NYC, to L..A. It was spectacular. Last guys were Battaglia (linked). They indulged us as we had them pull slabs out of the cribs so we could see the side by side in daylight and then those are your slabs earmarked. Helped to have my beautiful young niece who knows construction as my wing person. https://paramountmarble.com/

Right but when I had this as a regular (daikon) in my fridge every opening was a nasal event - not just first one. Kimchi is a different sensory experience - pleasant to me. With daikon my kid from next room "mom that smells like a$$"

The big companies - incest riddled. Same thing; different name. https://en.wikipedia.org/wiki/Ruffles#:~:text=Ruffles is a brand of,and later merged with H.W.&text=In Indonesia%2C it is marketed under the Chitato brand.

Ruffles? You have come down to live among us mortals Nice sandwich selection.

A bounty of yolks calls out for salt curing https://www.splendidtable.org/story/2018/02/01/salt-cured-egg-yolks

What a color! You'll have to let us know if they have that extremely distinctive odor that daikon does when pickled

I had a similar experience with the variations even though I saw the slabs in their yard. Was the OC yard the giant one near Disneyland? Like visiting a super cool art gallery! Congrats!

You are joking I think but seriously when you tell someone you have issues with your work space it creates a problem to solve - so showing them what you like is a collaboration tool. Designers often ask clients for their "dream" and use it to explore viable solutions or open up options.