heidih

Congrats to the man ! Those are adorable. I love roasted carrots but those little pups I'd steam or simmer in a touch of water and serve with a mustard cream sauce on the side. Enjoy!

I have the ingredients except the mushrooms yesterday at market were horrid and no dry in pantry. On the "craving to be fulfilled" list now.

In Boston like this https://money.cnn.com/2015/06/24/technology/upstart30-freight-farms/index.html

When I hear "organic" I always wonder what that means as definitions vary by governing agencies. It can go from "grown without pesticides" to State certified with many variations. A mushy term.

Won't be pretty but ok to use. Most people just chuck them roughly sliced into the blender. Freezing is usually because folks toss in frozen berries and such, you might find this topic of interest - some great Steven comments https://forums.egullet.org/topic/133427-the-high-power-blender-topic/page/2/?tab=comments#comment-1746846

Never baked buns. There are folks here who do so sure you will get sound direction. Your fire however is calling. Miss my fire pit.

Too close maybe - like have to look up. I see from distance. Monrovia - the home/HQ of our beloved Trader Joes. I did see them when I went there for meeting. Yes they all wear Hawaiian shirts in the offices.

An example of local Kroger. This is not a new concept - I've seen it for several years. . I smelled the basil with my mask on and it in plastic sleeve. Hydroponically grown, set in a flat in produce section. They say to set in a bowl and water as needed.

Seeing this salad on Eater LA from Win Dow in Venice, Ca reminded me that I have done salads with the springy kale- can be massaged and let to sit for a couple days, giving it a stir daily. Cathy Chaplin who I trust described it as one of the best things she ate last week : well-massaged kale dressed in a lemon vinaigrette along with pine nuts, croutons, golden raisins, and a dusting of pecorino

and using thigh if it is to be chicken

I like that grated onion twist. First encountered it in a marinade recipe for kabobs. The linked recipe looks like it could be easily modified with different herbs and other aromatics. You bake them on the pre heated sheet as recipe notes? I've only ever done them with restaurant leftovers smooshed up by hand: salmon, cheesy potatoes, egg, and aromatics. Pan fried. All enjoyed and wished we'd had more in the doggy bag.

Spinach souffle = beloved by so many. Still around. In more recent years the vegetarian lasagna has a strong following. https://www.stouffers.com/en/our-dishes/classics/for-one/spinach-souffle

I mourned Gourmet. I'd go to the big new stand in downtown L.A. and get the first copy I could (he saved me one). Set my cooking mood for the whole month. Saveur I liked but in a different way. Now it seems too much internet and other media output that is just thrown out there. Ch-ch-ch-changes...

The joy and fun of playing with various croutons or cheese toast alongside.

Yes and there is that urban legend about the miracle of NYC water in pizza dough for example. L.A. water comes from northern California mountains and is extensively monitored. I think @gfweb makes sensible points above. Interested to see what manufacturer will say.

The flask reminds me of a microwave glass MW corn popper I had. I think the glass was advertised as borosilicate- laboratory glass. I did manage to break it but that was on me - dropped from upper cabinet onto terrazzo floor. It is aesthetically pleasing too.

I use to keep Perl River Bridge mushroom flavored soy in my pantry. Any opinion?

Ahh Jello molds. A whole nother specialty topic. For some reason as a teen I had a beautiful fish one with lots of detail. Copper colored - I preferred it as wall decor. Had a little ring on one end to hang. The book,ets and cookbooks made jello look so appealing - shimmery, glass like, and colorful.

Oh yes mm + daughters. When someone brought us kilts (really red plaid) from a Scotland trip we were a sight to behold. The leather straps and giant safety pin.... I think the pattern companies like McCall, Simplicity, and Butterick even had taylored one to include adult & kid sizes.

Kenji did a version several years ago that sounds tasty but as is his way - has a lot of steps. I'll take the under $2USD packet and fly. The texture is smooth and nice for a quick flavor boost with eggs and potatoes in tacos etc. My soup was like velvet with no messing around - just stirring when added hot water. The difference this tme I think was that I added water/broth in 3 stages so perhaps the split peas absorbed more readily. I read the topic here and could not wrap my hd roung reported issues of graininess and the drama folks went through - seiving and blending. https://www.seriouseats.com/recipes/2015/02/vegan-chorizo-food-lab-recipe.html

not true I am on the far SW end of basin up pretty high many miles away and I can see the snow now and do most winter days Yes only other change of venue was once because of Pearl Harbor attack and fears on West Coast. Adventuresome cat! Sounds like you have some extras - they do freeze well.

You may not want to know but it is well flavored. It is a soy version of Mexican chorizo which I like but can be half a pan of fat. Has to be well cooked before into a dish. This is the soy stuff folks here laugh at - most common brand in my market https://www.caciqueinc.com/products/soy-chorizo/

Were the tamales sauced inside or added by eaters? Rose Bowl you say! - does not exist without snow capped San Gabriel mountains in background and sunshine that makes the frozen ones want to migrate to Los Angeles.

Yes dried or the fresh sometimes in markets in "season". The only canned beans I can deal with are chickpeas.

Ha I would not tempt fate again after the ice slip! Was the dip just pureed black eye peas and seasoning or?