heidih

Quite the vibrant pesto. Your favorite basil and proportions? I'm in.

Was it vacuum sealed? I the date a "best by" date? You have to defrost it anyway to cook it. Thaw, smell, take a taste would be my take before tossing. Sure opinions will vary..

https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2285533

This is what I grew up with commercially and my favorites at the famous L.A. Farmers Market bakery were with shredded. Maybe when hear the flaked or shaved I think not an integrated texture. Will have to try when I can https://puremodernliving.com/manischewitz-macaroon-coconut-kosher-for-passover-case-of-12-10-oz/?

@MetsFan5 And if you re stuck and they are looking limpish don't forget @rotuts favorite storage trick where they continue to grow. In water, just snip off green as needed. https://www.thespruceeats.com/how-to-store-green-onions-scallions-1389341

Yes it is lovely. A kind of thing here to buy out a street vendor at end of day. You know you are making a difference v. clicking a donate button.

What Pearl River brand? It is all over the media. They kept the distinctive color pattern on the packaging. I think they will be just fine.

Ha I think with those messy things you just lean over, well supplied with napkins. On the full taco I usually pull the bottom tortilla out and fill it with the goodies leaving enough for the inner tortilla to be perfect as well.

he long soak if yo will really lets the sauce penetrate and they are good halved in a sandwich - think highy flavored meatloaf sandwich (speaking of meatball version)

My favorite food of the popular is Banh Tet. I have not made it and missed this year's virtual session by Banh Chung Collective. This link gives you an idea of the process. https://gastronomyblog.com/2013/02/04/how-to-make-banh-chung/. https://www.goodgirldinette.com/about-bcc

The year of the Ox. A togetherness gathering is of course not possible this year but if you have food plans and traditions to share I for one would love to hear. Local stuff to me https://la.eater.com/2021/2/8/22272741/lunar-chinese-new-year-los-angeles-la-food-guide

Yes, here it was/is more a red sweet/sour take on ketchup but not duck sauce. For take away only the packets of mustard and the red stuff in a little plastic cup if you asked. As to mustard seeds and oil I wonder if the niche of Indian-Chinese has something @shain might want to explore.

I know I am lame. Relying on y'all for future inspiration. Just for me, right now - makes little sense. I would want to play at it with at least 3 more people around the table but not in Los Angeles right now.

This new release caught my eye. "How Wild Things Are" by Analiese Gregory How Wild Things Are: Cooking, fishing and hunting at the bottom of the world (eG-friendly Amazon.com link) A look at it from Food 52 https://food52.com/blog/25956-tasmanian-chef-analiese-gregory

My old reprint of Housekeeping In Old Virginia (1879) has a page of rabbit recipes. The barbequed one with frequent turning and butter basting after placing on the gridiron was interesting.

As others note it is an expected condiment with eggrolls in Chinese-American places. The little packets are innocuous but the mixed stuff is sinus clearing. Barbara Tropp mentions the sauce with crispy fried spring rolls as a late night study snack in both her books. Her on the ground food experience was as a student in Taiwan. .

Yup I do not see oats on a beautiful piece of salmon like that. At least you got it out of your system.

Neither are the folks getting all the waste in their water and water table. I've tried to explain this and subsidies to the old people and have given up. My refusal to eat it is just one more thing for my dad to add to his list of why I am mentally unstable... My ecology professor took us to a cattle feedlot in around 1975. Sobering and that was just the feedlot. https://www.foodandwaterwatch.org/news/hidden-costs-behind-costco-chicken

@Shelby Wow thanks for the thorough walk through and many thanks to Ronnie as well. I imagine the butchering skill level is hgh from much experience. How long without documentation related delays?

I was drafting a birthday note to an ex and remembered his step mom telling me her family always included rabbit in the "Sunday gravy". She was from Santa Rosa, Ca. (gateway to Sonoma wine country) so maybe some cultural Italian influence from the vineyard workers. Had not thought about that in years.

Um with the lettuce inside on comal?!?

@BonVivant I need to re-visit that steamed mince technique. It is fun to play with. Thanks.

Your halibut always draws me in. I can get it at a premium price at my fishmonger but it just never compares to what the guys would catch in Alaska and bring home. I will continue to enjoy vicariously.

Oh I have counseled soe grieving plant-parents. Too much water, poor drainage, assuming they can all tolerate brutal full sun, mealy bugs, scale...