heidih

Impressive @chromedome Is your household big enough to plow through most of crops fresh or do you preserve/gift a fair bit?

If you are gardening you might want to look up New Zealand spinach a great strudy spinach like green that is heat tolerant.

Ha! You are bith "schoolig" me on chile/spice heavy fish dishes. Sure I'd enjoy them - I was just curious. And @C. sapidus the water spinach = want!

The sambal looks delightful My curiosity question is - does it not overwhelm the fish?

Chocolate + dates is not s'mething I;ve ever done but it makes so much sense. Must experiment.

Japanese farmers pioneered dry farming here on the Peninsula. I've heard the term wth stone fruits too. A flavor concentration occurs. https://southbay.goldenstate.is/remembering-the-ishibashi-familys-agricultural-in-palos-verdes/

The luxury of having choice and not being in situations that exist prevalently in the world.

Right - I think that became the hard push for the marketing as mahi-mahi.

Thanks for the correction. I guess when the store markets it they call it mahi-mahi; when boat captain involved with my guys out fishing he calls it dorado.

I used to buy those and nuke them for Spud. They get pretty chewy. Perfect treat for a Moluccan.

OK so back to "what is great". I had a wonderful experience last week. Sister took me to DMV. No appointment available until late August so took a chance. Line - horrifyng - stand outside in heat. She drove to another one 5 miles away. Much better situation. After she asked if I wanted to grab a coffee at StarBucks. Umm no it is very hot andI am stressed. But I'll take an iced tea. We sat outside in a shady spot. Only one other person on other side of patio. Surrounded by greenery, catching the breeze from the Pacific Coast highway sipping a wonderfully tart iced Passion tea (unsweetened). I can still feel the contentment. It can have its place.ee agreed there was no other pace that woud have given us this. I woud patronize an indepedently owned place but - not really around.

Good point. I've seen the cooks do it on the flat top so maybe that intense orange grease flavored other items But the chorizo I ate was still delightfully flavorful. Warning: never cook chorizo for 2 drunk guys at 2am and be left with a pan of eggs mixed with mostly orange grease. They passed out...

I have mahi mahi in freezer and have had fresh dorado - but Alaskan halibut is an entirely different wonderful thing. My fisherman unfortunately moved and no longer goes uo there. Sometimes we have to live with excellent food memories.

Had to laugh at the booby. I did not know till recently that birders argue about bird list sightings when the bird has hitchhiked on a ship to a non usual location. The coosnch fritters appear dark but big chunks sound up my alley.. House looks lovely. Looking forward to your stay posts.

Sounds fun and somewhat surprsed your hubbster can eat tortilla chips.

i do not care for jellied meats like Sultz. That I have declined when stepmother makes it. I do enjoy warm collagen rich things - like my first husband's grandmothers cows foot soup. I like that lip smack.

That is the kind of chicharon I get here. SO good especially wen there is some flavorful meat clinging in spots. I can imagine that burrito was quite filling. I donlt know how the workers eat the enormous breakfast burritos, or the high schoolers from the morning truck - and then function at best mode. Round here the trucks have been a fixture for years and years.

For the hopeful tomato gardeners - some respected advice https://awaytogarden.com/ripening-tomatoes-and-saving-seed-with-craig-lehoullier/

I know what you are looking for as I've enjoyed it but have no brand to offer. Longaniza is a more Filipino flavor round here. The crumby chorizo I have eaten was similarin both Ensenada, MX and here locally so must be a common product. Never hurts to ask at a Mexican restaurant whose food you enjoy. Though from what I see you are a Mexican home cook

The @David Lebovitz chocolate sorbet looks like what one dreams a childhood fudgsicle would grow up to be. Interesting on Tonka bean use. I;ve not had it in any dish though I'm aware of it. Always fun to play Ohm many here do a biscuit that uses cream as the moisture and the fat. https://forums.egullet.org/topic/157629-lets-cream-biscuits-recipe-by-james-beards-family-cook/

I like crispy bacon. I even enjoyed the skin on stuff my dad brought home - but again crisp. I am a chicharon fan. However pork belly has never appealed when people talk iabout the unctuous fat. I have never had it offered to me and no interest in trying.

Nice on the kid involvement. I can almost smell the guajillo sauce. I'm. planning a similar sauce tomorrow. Did you char them first. Mine are pretty fruity even smelling through the bag. Are the potatoes just mashed with queso? Welcome!

@btbyrd gotnta love your phrase drunk food and drunk drunk. Nice you have relatives who "get you". Thanks for sharing.

You navigate the terrain with kitchen scissors

My vision sucks but am I seeing wonderful crispy skin on those chunks? If so - NICE.