heidih

I always feel I have to cut that with touch of generic plain vinegar. You? BS top of shopping list for tomorrow.

Fresh white mild fish, quickly pulled through a light beer batter and pan fried. Not greasy in any way. Corn tortilla, cabbage, crema and salsa Simple, fresh tasting perfection. Bottled cold beer needed alongside. Preferably enjoyed dockside outside the fish market leaning over your napkin or paper plate. (ignore the bleepin cruise ships offshore)

Ensenada style fish tacos are my fish taco touchstone. Sounds like he has paid a price and I wish him well on a return to Baja. The wine country there and the food scene are quite something. https://la.eater.com/2020/12/4/22150383/rickys-fish-tacos-ricky-pina-los-angeles-food-truck-sale

Sounds good! Will you come clean my pan though?

@Chris Hennes mentioned the fried donuts (sufganyot) Any other traditional sweets planned?

Did the turnip which has less starch I think allow you to get crisp bits? Flavor mix sounds great though I would omit red bell as I am :allergic"

Here she is from earlier - but so you do not have to scroll the whole - although it is inspirational. David's Indan Candy salmon is wow https://forums.egullet.org/topic/142515-cook-off-59-cured-brined-smoked-and-salted-fish/?do=findComment&comment=1875032

Sadly my fresh fish access sucks now. I am "this close" to ordering a mini Weber though I could somehow make the fire pit I also am close to clicking on work. My wood pile is all eucalyptus and pine though? I remember seeing some beautiful gravlax style here. I think it was @rarerollingobject with beetroot (how OZ) and Szechuan peppercorns. 'A hunting I will go. My favorite clerk at Kroger showed me some beautiful fish he caught recently (image on his phone) - I may have to close my mind to the pollution issues in our bay and see if he will share next time.

I enjoy roasted as has been the trend but also confess to loving them simply boiled My odd preference is lukewarm with a tangy mayo the side. Usually just Dijon as mustard is their cousin.

That dark rye - oh my!!!

Super simple early this morning to use up some very fragrant flat leaf parsley. Just bit of onion and butter until fragrant, 12 oz. bag of frozen spinach, huge bunch of the parsley (mezzaluna worked well), large handful of frozen peas....and... chicken powder as the salty element. Buzzed with immersion blender. Heated small bowl with some blobs of brie - very happy. Will have more later with toasted no-knead. Maybe melt the brie on the bread instead. No pic as it is truly a murky green swamp.

Soup = always a friend and lettuce reduces dramatically. Or stir fried in a flash. You reminded me of some flat leaf parsley so gonna hit kitchen. 7 a.m. but smoke in air has me coughing and sneezing - might as well make something to make my poor nose happy

Not granulated (often seen in rubs) in my cupboard but dried onion is underappreciated in my opinion.

So affordable to the relocated folks?

@Franci I love those steamed scallion knots. There are packaged ones at my 99 Ranch Market that are really excellent, My f favorite is to steam them and some Filipino longanisa and make sandwich bites with marinated cucumber. On the list when Pandemic settles.

Interesting. The blood dip reminds me of a dip which of course I can not recall. Were these dishes to "impress" you? The relocated folks did not partake? I think your instincts are on the page. Thank you for the window into something different.

Oddly that was tomorrow's breakfast plan though Pandemic driven I have no olives.

How many "separated at birth twins" can one have

Aahhh - now it makes sense. I adore those little jars like the one the honey was in - hoard them. The marks were so dark I thought it was grill but I understand it was the honey & butter doing its thing. Thanks

I was just jealous. So pricey here these days.

Yes in my experience. The first old hen we caught/killed/cooked was fodder for the dentist - chewy ya think?

I sent my step brother the Trader Joes and air fryer idea and shockingly got this back (his words in italics) I have been missing out all these years I make great latkes or potato pancakes what you do for every potato medium to large,you use you peel it shred it add one egg Tsp of salt and 1 tablespoon of flour for each potato you’re going to use little more than less . Mix all ingredients well then get your oil nice and hot My two ways of doing this. This is where technique comes in. I grab a big tablespoon full and drop it easily into the hot oil for pancake style press down with their spatula when it gets brown turnover brown the other side and they’re done and delicious the other way is to pick up a big tablespoon full with your fingers and kind of drop them in so they make like a spider shape and leave them like that can you get a lot of crispy and that’s the way I like them

@Shelby that green bean save is such a good idea. Rather than letting fresh vegetables get funky - blanch and gain a day or more. Love the way you just tossed in oxtail ragu - kind of a big deal for most I think, In my top 20.

Cooool!

As the good ones are - the skanky old ones taste like forgotten cabbage. What is with the grill hatch on the sweet potato? Messing with us?