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@Franci - your fish access and use is inspiring. On the hunt.

Interesting on the yellow coloring. I thought it was turmeric maybe. Just for visual appeal? I just looked at the 3 pasta and rice packets stepmother has in her stuff to take to her exit house. All 3 Knorr use turmeric or annatto.

Did you do anything different this year? My only add was to use my homemade citrus marmalade as the sweetener to the "everlasting bowl". Adds a bitter edge and a floral note I like. Such a great thing to have in the fridge. Toss with some buckwheat noodles and crushed peanuts - perfect on an unseasonally hot day - as I am experiencing...

Wow that is beautiful, amazing, and envy inducing! Thank you for the image.

Who comes up with these regs! California does not tax on vegetable and fruit plants. There is always one customer one a busy day who will debate on edibility over pennies. In the interest of customer service relations I told the clerks to let it go. 1st world problems.

That fish head is calling to me roasted, outside venue, with friends, slow afternoon picking the meat and having good time. Maybe just a light acidy dip on the side. Of course the curry resonates as well but we like the leisurely picking. I look forward to whatever path you play with.

How does a small bit of leftover nova happen? But it did and - nice re-purpose.

@Franci in octopus lust - nice char.

Wow that is lusty glossy green on the lime and morning glory seems happy. Thanks for sharing Farmer Kenneth.

Yes. I don't add herbs or flavorings cuz who knows how I will want to use. Play with it once.- it might work for you.

Probably something to prolong its sad life. My sister from Sydney goes off when she is here because she finds all the bread so oddly sweet/ We have good bakeries now - talking general market stuff.

I roast them with a touch of olive oil and salt. Cut as you described. Eliminates - in my experience - any slime factor when using later. Concentrates flavor nicely too and as they physically concentrate - - don't take up much space. I pop the stems off and just freeze "as is" - use to flavor broths/sous. You can pick them out or strain once they have given you their all. Give them a squeeze like un-cool tea baggers do.

I used to do that until I was starving one day and the paper towel supply had vanished. (I over use). Set the block on the cutting board and pushed down firmly with flat of my palm but not so hard as to tear it up. Hunkered over position for even [ressure like kneading dough. I get medium unless the nice fresh stuff is around at a tofu shop or Asian market. @Eatmywords I am not big on frying but do enjoy tofu bit crispy outside and creamy inside . Often do it as snack. Cut in thick dominoes. Light quick marinade. Touch pf oil, squeeze of orange, splash of soy or fish sauce, and turmeric. On a piece of oil, under the broiler till a sample is to your liking. I go 2 rack levels down from heat source. Let it cool or you will met molten tofu burn on your tongue. On deck for this weekend when I regain control of my kitchen.

Huh - closest one is next door to an old really good bakery. Probably why I can't smell the fresh baked goods when I walk by. Of course depending on the breeze it is overshadowed by the bad oil smell from the fryer at the big chain grocery store...

I am in Los Angeles. We get made fun of about kale. I eat it because I like it - especially lacinto.

I really have been yucca deprived. Soon. Sauce detail? I am good with plain boiled but appreciate other iterations

But eG thanks to Dave and Chris amd many of y'all - we a still here :_ Keep posting and promoting ideas and learning.

I am not a chocolatier but I do send chocolate to clients. @Jim D. has excellent advice. I usually have the local favorites shipped and have never had a problem. I call the receptionist and get the skinny on arrival and condition at the offices. My go to are See's and Scharffenberger (well Hershey bought them out but people have the local name association thing in their heads) See's uses a white bubble wrap on top of the pieces and that gold elastic to gently keep the lid secure. I don't remember what Scharffenberger does. But if they are showy pieces - hhmmm https://www.sees.com/ https://www.scharffenberger.com/en_us/home.html

Wholesalers? Here people go to Flower Mart to save on flowers for weddings and events (gotta get up really early), and I represented a wholesale produce guy. Both sell to public for cash as long as you take quantity. No pick & choose behavior.

My sister is left handed. She does fine at these. She has to adjust a bit depending on seating closeness. Not that different from knife & fork.

I admire people who have interview skills Ed is great. 2 quick examples https://www.seriouseats.com/2018/07/special-sauce-rodney-scott-part-1.html

My issue with current carrots is lack of flavor. One can manipulate but dang I want sweet biting into it. Maybe time to grow some. Not getting to FMs where the chefs shop any time soon. (Hollywood, Santa Monica) - my local does not feature them much as too "generic".

Hhmm - I love when they lay it on a screen thing so it does not sog out. When I took kids unfamiliar with Japanese cuisine it was always the go to. "This is better than KFC".

I applaud your bravery and innovation as well as the NYCers that are supporting you. Hope to see "continuing coverage" as they say in the news biz Thumbs up! It all appeals to me on the left coast.

Ed sold it but I think this is a new go round