heidih

Oops forgot link on Diep https://www.kcet.org/shows/the-migrant-kitchen/keeping-a-tasty-lunar-new-year-tradition-alive-with-the-banh-chung

Note: This post has been moved from Kimchi Making at Home Was Going Out of Style. Rural Towns to the Rescue. to maintain topic focus. Thanks for sharing it. I feel the same about tamale making and Diep Tran's Bánh Chưng Collective. I wonder how those strong collective activities can be navigated now.

I think that is geographically cultural. But when I read your post something popped into my head (and -promptly popped out). Finally remembered. The word vinaigrette - eons ago Howard Stern did a several day I think shtick on it. He insisted it was oil and vinaigrette. I can't see the word without laughing. Of course could we just say "oil & vinegar" - remember those cruets on the restaurant table to mix your own? Heck even Subway does that right? Edited to correct failing memory

OMG - in a 2011 article Serious Eats reprinted this morning: "This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce "

Not a prima donna.

@Franci Challenging! You have cooked for them before I take it. How did you do the tofu? Are they fairly accepting of your efforts? Looking forward to how it progresses.

I had this great Food4Less near me - huge. Their sweet potato pie was so nice. It was cheap (under $4), made on site. I'd buy it, put on table with paper plates and plastic utensils and tell the boys "have at it - counts as your vegetables for the day". Not too sweet. Perfectly spiced to our taste. Sometimes the spicing overwhelms the vegetable - this did not. Holidays do bring up taste memories. Agreed I will cook whatever folks want - this is not "conversion" time. We all got to a place that the 20+ trusted me. My god-daughter had to go to the other relatives first and never ate cuz she was saving her appetite for me. They thought the tall skinny love bug had an eating disorder. The 15 year old teared up the time it was young bok choy steamed with lap cheong and rice as an option.

My old school brain wants bitters in low cool light but that is probably scientifically not fact based. The etching was lovely from an artistic standpoint. Oh so many career paths in front of you Mr Hennes.

My limited experience is that firmness and chew are typical of Island cuisine, Taste though? - you liked? And probably hot sauce would be on the side to cut sweetness of braise?

Well do not have to imagine judgement anymore, We do what we do as we can.

No I think Pandemic has us just a touch bored

I usually make my own marmalade, jam and the like. I did check the shelves at market - wow has it been scanty and pricey. Then today THIS shows up at $2.99. I like chocolate with cherries in a baked good so "hello cuteness" Also one of my favorite jars to save - nice wide mouth.

If you have never read Kim Severson on Rachel - changed my view. https://www.publishersweekly.com/pw/by-topic/industry-news/cooking/article/45053-cooking-the-books-with-kim-severson.html

But the latter is cultural I think. I do not say it - not my culture. If someone from Oz or NZ does - that is their term. And this https://en.wikipedia.org/wiki/Rhyming_slang

Just don't get it. The zoo of line at the local one is beezarre with walkie talkies and traffic directors. And in a city with so much way more excellent street food. People and their odd perceptions!

The amount of alcohol in the equation pushes towards moves that might be considered ridiculous. Never lost that fond infused liquid though. And I used to start day ahead and make extra gravy for gravy making impaired friends whose husbands would pick up the elixir TDay morning. Then California - we are "different". ETA quote: “God has a special providence for fools, drunkards, and the United States of America.”

I grew up in Los Angeles. To us BBQ was outside, on a grill, preferably over charcoal. Now I guess it is called "grilling". Not a word we knew and we did not know Southern American Q. So regional? This is my old Weber - granted fire off to sde as it was a slow Q of pork neck not a quickie. . I m so goofy as a kid I thought the "bar" was cuz of the bar like marks from the grill! I have read abut the barbacoa derivation.

Henry Winkler aside - a wooden spoon well used and rounded, set pan across burner, add bit of water or wine - there ya go.

Little Green Dressing (like little black dress) - scattered throughout this topic.

Oh I regret burning the roaster up and then pretending I had no idea where it could be hiding in the garage. I love the disposable but you only have to have it tweak on you with a heavy bird, send hot juices everywhere, and have to rush to make sure nobody saw you pick it up off kitchen floor (dogs were outside both times thank heavens). And it was doubled up!

There is no stale bread in my world. Lop/break off a piece, get your hands really wet or if like a brick run it under the faucet for a sec, wrap in foil - into toaster oven or heat of choice, Almost like new. That zuni rough recipe does sound like a tasty meal with a tartly dressed salad.

@weinoo brought up things we got rid of and regretted doing. I used to keep the roaster on the washer. Just set it on ground when needed to wash. I really enjoyed it - $5 garage sale purchase but - in a move - adios. I also garage saled my Atlas pasta roller. It could have lived in the corner of a closet on the floor. I was in divestment mode. Somebody got a deal!

Yes but that is more Nero Wolfe eater; more gourmand - at least in my linguistic world. . Like you say it about an animal but us humans are so much more refined...right...

@KennethT That is some beautiful lusty looking mint. The Knife cut noodles and crisped duck skin not too shabby either Folks making LGD in the Vivian Howard topic may be a-knockin on your door.

The entree thing! You don't have to speak French to see the word "enter" in there. Previously discussed here but I continue to see and hear it - "crack" to describe food. Pray you never see the inside of a crack house.