heidih

Living where I do, I can have no complaints. "Little Cambodia" for example is down the main highway. https://la.eater.com/maps/best-cambodian-food-restaurants-long-beach-los-angeles When we had Honda and Toyota HQs here the salarymen elevated the already decent Japanese wonderfully. Limited now by CV19 https://www.maruhideuniclub.com/ I must say the best Yum Cha I had years ago was in Sydney. The impending transfer of HK brought lots of immigrants and money.

Most of what I see people using EBT/SNAP at the 99cent store for example are purchasing vegetables, and staples. Thankfully our Farmers Markets are on board as well. Also the luxury of living in a large city with many ethnic markets near major bus routes. Selection and stellar pricing PLUS access.

My experience as well unless I go upscale like Whole Foods or Bristol Farms and I have to call ahead. Hit or miss depending on their suppliers. I doubt most of the guys are even in the Meatcutter's Union.

Great question. Filipino lumpia and Vietnamese cha gio are what I think of as also eaten in home country. The Americn egg rolls - curious if there is in fact a Chinese ancestor. https://forums.egullet.org/topic/14486-egg-rolls-in-america/

Curious - in general how does this differ from traditional preserved lemon other than the mix of of citrus?

Ah grocery delivery- sometimes surprises show up. I know i clicked on corn tortillas. Bag had the familiar logo (Kroger baseline is Mission here). Took 2 out to have with eggs for breakfast. Hhmmmm no corn smell, tastes like flour but kinda thick though soft. Looked at package and this fusion bizarreness was revealed. Now I live in King's Hawaiian land - HQ in town. But really!!! https://www.missionfoods.com/products/street-tacos-sweet-hawaiian-tortillas/

Nice your niece's time with you coincides with the squash and carrots. There are days when all I want are roasted carrots. Re the squash - this post with pumpkin (aka squash) fries gave me a drool. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2272417

What startled my Aussie sister and BIL on first Hong Kong trip was textural - small chopped bones left in and skin left on (not crispy; flabby). Augments flavor but was unexpected though the tastes overall were familiar.

Reminds me of that fad book about cooking on car engine https://www.thriftbooks.com/w/manifold-destiny-the-one-the-only-guide-to-cooking-on-your-car-engine_william-g-scheller_chris-maynard

Surely you jest! That is what I call FRIENDS Add a touch of butter, saute, and top any carb - pasta, toast. Lucky you! Sometimes a touch of black pepper but garlic can overwhelm - we all have preferences. Who just had an A$$ load? checking. Ahh here https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2272004

I had a nice surprise at the market today - small fresh turkey legs reasonably priced.

And he admits his mis-steps. One of my favorites

And sometimes the people most affected need time to gather their thoughts. Thanks Jason.

Frank Bruni quoted Gabrielle Hamilton today and I thought it so succinctly and well said: “I like recipes to be written the same way you would give driving directions to your house to people whom you really want to arrive.”

Those look like the ones you let get to custard not the crispy ones that pleasantly evoke fall spice.

Wow! So in your part of the world you can buy the goose legs separately? The combo of the goose, cabbage, knoedel and preserves is total celebratory comfort food. I can only get whole ones frozen. Duck parts are available in Chinese market. (ordering on-line different story)

Is that eaten "as is" - looks like maybe a spicy sauce maybe. Is there a carb alongside like rice?

Wow that IS green. The BLP sandwich was on some rom-com food truck war - good to know it really does taste good

I'd never had smoked mussels until the caterer was starting to close the buffet at a wake. I "re-homed" the smoked ones and stuck them in the fridge. I like smoked fish a lot. Local vendor smokes a variety. It is a strong taste. A friend suggested a light cream sauce with pasta. We liked it. Left them whole., Not everyone's taste but I think that kind of sauce tamed the smokiness more than tomato based. Still prefer the fresh local ones which are quite inexpensive (thank you Southern California oil platforms)

I freeze both leftover chipotles en adobo and home made salsa with fragrant pasillas. To me - they are close enough to freshly made to make it wortwhile. Sometimes it seems when you have just toasted and ground them there is an olfactory pleasant memory like when you sip coffee and can smell the beans being ground at the counter?

Oh right - I was conflating it with Dan Silverman's more drioppings embracing take https://www.nytimes.com/2009/03/11/dining/11appe.html

Reminds me of Judy Rodgers Zuni Cafe roast chicken on bread "salad". https://www.foodandwine.com/recipes/roast-chicken-bread-salad

My experience is that some mint, especially from the grocery store, is vile. My local independent garden center always has an assortment affording me a reasonably priced fresh source. The different varieties are fun to play with.

I kept as many old Sunset magazines as I could fetch from the bin as they present a very family style of cooking and entertaining with an expanded world palate. Amusing at times, but overall a joyful magazine; not rule focused.

@weinoo I have trouble even reading that "happy homemaker" stuff though it is our imagined history. Perhaps a factor in the proliferation of Valium and Prozac.. and other "Mother's little helper" meds.