heidih

Sad - people poaching at local tide pools. It is a fragile ecosystem adjacent to a SuperFund site (Montrose DDT) https://www.latimes.com/california/story/2020-09-17/45-charged-poaching-marine-life-san-pedro-white-point-tide-pools

@Kim Shook "mummy effect= character

This is sorta the unspicy version. You get the fermented bit of funk and umami w/o chile. https://www.karmanfoods.com/products/korean-soybean-paste-doenjang?

Really!?! Never eaten chalk butt I imagine this is what the texture is like. https://www.amazon.com/Seapoint-Farms-Roasted-Edamame-Gluten-Free/dp/B000G32YEG#:~:text=Seapoint Farms Dry Roasted Edamame is the perfect solution!,%2C wasabi oil%2C and dextrin.

It is a very specific skill and grueling labor. The emergency medical personnel would be more overwhelmed than they already are and the packing plants would reject most of the produce.

Your blue fin explanation is much appreciated. As people who love good seafood - sustainable fisheries are a big deal. Curious about the kohlrabi som tum - texture wise I get it but how did you manipulate the acid/sweet?

Traditional yes but not a barley gal. As I have noted - I am an odd woman. Prefer more clear soups with lots of herbs and a bit of noodle.

I think perhaps the title should be "eating quirks" - just how we roll as individuals

Definitely but the upscale white folik round here are more white meat so finding the good bits is a special request. Maddening. My beloved lamb shanks are $8.69/lb and my butcher has about 20 in his cooler - just called. . - tempted to get at least 2. They make a lovely stock after the meat is picked as well.

Turkey stock from the roasted beast is my favorite.

Margaret always makes sense to me. https://awaytogarden.com/freezing-garden-herbs-fruit-vegetables/ And she has a NYT column now https://www.nytimes.com/topic/subject/gardens-and-gardening

Small hands and neurological issue - at home I prefer small as well. Out is usually chopsticks or hand held

Your tomato peeling thing just cracks me up - my dad's flavorful 'maters had a tough skin - my comfort zone. Pudding skin - ooohhh SO good - Jello brand chocolate especially.

I thought of you guys in this topic when it popped up this morning as well as my gardening mentor (in his 80s) who gets an Egg McMuffin almost daily. https://www.seriouseats.com/2020/09/the-10-minute-window-for-the-perfect-mcdonalds-mash-up.html I have not been since a road trip over 20 years ago.

This popped up on @David Lebovitz today. Looks good to me. https://www.amazon.com/Falastin-Cookbook-Sami-Tamimi/dp/0399581731? A sample recipe https://www.davidlebovitz.com/buttermilk-fattoush-salad-recipe-ottolenghi-sami-tamimi-tara-wigley/#more-47514

They look well spiced and perfectly done. Party time.

Beautiful looking mango. I've not made it to the markets. I may have to pester my friend Sheila who is South Asian and a mango fiend to see if she will share a few from the crate(s) sure fragrant in her kitchen.

Out of all these interesting replies - my take away - eat what you like as you like - life is too short, Someone said they ate their least favorite things first. Maybe old lady curmudgeon but I only eat what I like.

Interesting. It says dry rub so are the onion, roasted garlic and peppers - dry powder? Appealing combo.

Never a fan and my kid was the kind who didn't bother to hide his bag from his dad (Mr Sweet Tooth) so I am not in line but if they mark down the little sugar pumpkins I will indulge in a mini for me version of a cheese and cream roasted one. All over the internet. Like this https://food52.com/recipes/8011-roasted-cheese-pumpkin

A friend bought her first house 2 years ago in her 40's. BF had always owned beautiful homes and when it ended she plunged into the market - She had the $ - just scared. She bought a flipper - wrapped in a glossy package but the bones sucked. Within a year she re-did all the landscaping, re-painted to her taste and gutted the kitchen. Lesson learned. The 2 big remodels we did added value. My ex was stickler for quality & detail, and we used our own subs. Ex drew the plans. One in '98 and the other in 2008. Both of the buyers have not done any new work, still live there, and adore their homes.

Interesting. We do it here after - think elotes. Will try grilling with it. I remember the recipe sign on the fish counter at a local "Pacific" Market that showed mild white fish coated in flavored mayo. Kinda like this https://www.cookinghawaiianstyle.com/hawaiian-recipes/recipes/detail/2663/island-style-mahi-mahi

Wow I love both pork and lamb shanks as well as the combo of sweet and savory. I am inspired.

Bake bread at 10pm after sleepless nights and think I could lie down for 5 minutes. Not burned - but bricks were created. Running them under cold water for a bit and putting in toaster oven revived almost all but STOOPID idea.

Wow. I spent most of my career in commercial construction in high end buildings and remodeled several of my own homes. In the commercial setting trust me the building engineers would have let me know. They would call me in the middle of the night when crews in occupied areas were working if something as trivial as a radio was on - really the accountants at RBZ are working at 2 am and ya could not ask the painters to turn it off?!? That shocks me. Sorry for your trauma.