heidih

We had those - gummy Mallomars and Scooter Pies. I only ate them when my sugar cravings were out of control and there was nothing else. To me the concept is the most horrid version of the melty gooey perfection of campfire s'more. I know you can use the Fluff which stays soft (my sister kept a jar hidden but NO

Yes I remember.. As with many one wonders how they fared.

Always envious of your house made (?) char siu!

Happy consumers but probably discouraged fishermen... Or Pandemic is lowering buying so they had to move them?

My friend and I used to search for that style in the big vintage flea markets!

Oh yes it is in every Asian restaurant not as a sub but as its own thang. @Domestic Goddess provided great insight into day to day Korean food. My Yokohama, Japan born friend and neighbor did a very similar one for neighborhood get togethers.

Roots do like oxygen - they are the life of the above ground party. Why we like all those worms and bugs critters that aerate soil.

I enjoy boiled egg in my tuna salad. I made a similar today with Krab (suppress laughter please) Added nuoc mam for moisture and flavor and went back to boil an egg. For tomorrow. . Oh and those bolillo can really work in a sandwich like that. Often baked in local markets - super cheap.

My inclination is not water spinach wet. Not familiar with growing in coir so that is a more draining substrate it seems. I did it in mass purchased garden soil with perlite. Some plants like wet feet for bit. No nursing appreciated. But different conditions - different results. Let us know how it goes. Your efforts and results are appreciated.

Do you mean finished with a hot seasoned oil or?

Thank you for the Grape Nuts flashback. Have you used them as the crunch in other applications?

@David Ross Glad it turned out for you. We had a number of elderberry bushes at a marsh I volunteered at and I have pretty sensitive nose and did not notice a strong scent or many pollinators. I let my oregano flower because it was prolific and neighborhood kids loved the flowers fried. Quite a prominent scent. Playing with your food is fun

I propagated it from grocery store lemongrass in a green house with no artificial light and our glass panels are lightly white-washed so bit lower light might be an easy variable to play with. No feeding other than some Osmocote we put in the gallon pots .when we stuck it. It was for sale to Botanic Garden guests. Never vibrant green in the small pot. . The greenhouse was not humid or very hot - no sweat on the brow. When I had it at my cottage in the ground it got more grassy looking but that was at a more mature stage. I do not coddle grasses and they do like a bit of leg-room. - they are "free spirits". I realize your situation is quite different in a NYC apartment! Oh and Indonesia - full sun in a tropical climate is a different set of variables.

@rotuts I am more of a pumpkin spice bread person which is one of my my Christmas season things to give. I had breakfast with my son one year and had it wrapped up and in a bag. As we left the restaurant he said "Mom is that pumpkin bread I smell?". I did a lightly sweetened cranberry bread of my own as a teen and sent my original recipe to Sunset Magazine. They printed it!

Ooh - never had a beach rental where we had to bring linens and towels though and some of us bring our favorite pillow. Beach plums to me are a good mix of sweet. complex, tart

I think you said she is lawyer. We can create seeming logic out the most incongruous facts

No patience huh

How did you do the eggplant fries. There is a plump one in the fridge I know I did not buy but the 90 stepmom says is not hers.

Similarly do not care for banana bread - generally too sweet and the smell makes me mildly ill. I am the one who runs banana peel to the outside bin if someone in an office puts them the trash. However - I would enjoy it I think as @weinoo mentioned lightly toasted and spread with a nice soft slightly strong cheese as I enjoy sweet and savory together.

@Nancy in Pátzcuaro Yes the lard dilemma and the whipping for lightness. Not a slap dash affair.

One of the special types of meals I've done for a husband is a few courses tied together by the same ingredients. The courses should not require last minute attention, and small portions over a leisurely meal can be a lovely ambiance like a tasting menu. A modified simple version of bastilla: use phyllo and poached chicken. The broth - add back the bones and simmer and reduce served in a small portion with small pasta as a first course. Bring phyllo and whatever else fits in the ice chest to avoid the grocery acquisition drama. . Do spicing to his taste. It is lovely and you may have leftovers. Tone down or omit sweet on top if he does nt enjoy sweet/savory combos. A green salad with light dressing to cleanse palate, and a sweet he likes with coffee and cognac after or bit later. I cooked in beach rentals twice a year for years and never brought a pan. Not great stuff there but one makes do. The vegetable suggestions above make sense but how veggie lover is he?

I bought them once. I think there were 2 or 3 in a pack. I found them boring and the masa did not taste of corn and was too dense. The most surprising I ever had were at a roadside stand between Ensenada and La Bufadora.. Big steaming pots. Smaller in size than what I see as the norm here. More snack size. The filling was chicken hacked on the bone and olives. They were selling homemade olive oil and the olives were good. (with pits). We spit the bones and pits out on the dirt roadside. There was cold beer in our cooler

No - as @Margaret Pilgrim noted - it is interesting and gives one an appreciation for the work involved from the corn step on. Here Mcienda is well known for their sourced corn https://masienda.com/ Thi show also is an interesting look at Taco Maria and Macienda collaboration. It looks at other Alta California chefs so generally interesting. https://www.kcet.org/shows/the-migrant-kitchen/episodes/alta-california

@BKEats I use the garden variety soyrizo which has its own favoring already and for me meshes with the flavor profile of picadillo. . My palate is not that sensitive. Often squeeze it in small chunks out of the chubb and bake to give it more of an edge and add briefly to a dish. Nice salty snack too. Kenji did a homemade version a while back - but it was more effort than I wanted just for me. https://www.seriouseats.com/2015/02/how-to-make-vegan-chorizo.html

Can we agree to disagree. Diana Kennedy in Oaxaca al Gusto presents some interesting combinations she learned of n her extensive research using available local ingredients that can inspire playing with what is available in one's locale above and beyond slapping stewed meat or cheese into a carrier. I am done...