heidih

You enjoy the cukes super thin? I prefer a crunch -that is why we cook to our preference. I also find that the pasta shape and the tomato provenance can make it seem a different dish every time as can "today basil, today oregano,n today let's play"."Nice scallop sear.

Oh and yes the store lay-out is too "cozy" for pandemic guidelines. The 3 near me seem to somehow funnel into one way traffic so the awkward meeting in center of aisle is rare. My 2 main ones have always had an entrance and an exit side so it naturally promotes sane behavior.

Oh it is not going anywhere. I have mentioned before that we shopped at the original store in Pasadena starting in the late 70s. My local wine merchant pointed me there as they had my favorite champagne at a reasonable cost and we were starting to enjoy Chilean wine which they were pioneering dirt cheap. During a grocery worker strike people in my area became TJ fans. If you like interesting food it is your Disneyland. Always an adventure. I interviewed at corporate in Monrovia once and it was truly everyone in the shirts and all the staff friendly. The 90 and 98 year olds are headed there today Only their cinnamon raisin bread will do for my father's daily breakfast.

I thought I had zip to contribute but this topic did remind me of an occasional savory crispy baked item I occasionally made for the kids. If there was phyllo in the freezer I'd cut a sheet in half and add a spiced ground meat filling and fold it up "flag style" to make triangles and bake. They snarfled them up.

I can't see a reference to grouper without thinking of Pat Conroy's stories in Beach Music. Never had it. How would you describe it?

It can be both fun and interesting to re-read the old ones. They are locked to comments but the views of life in other parts of the world - fascinating and without "promotion".

@Dejah such enticing dishes. So those bigger dried shrimp are quite different? I am using the little guys tomorrow with a few fermented black beans tossed in Not traditional but works for me.

. That sounds like a good use. I oddly tend to think French on tongue Not sensical. I posted this Alta California show link somewhere here -if ya missed it. So good. https://www.kcet.org/shows/the-migrant-kitchen/episodes/alta-california

I went to Marymount high school above it - watched whales migrate. Yes Marineland - home of Orky and Corky. Not the finest moment in wildlife management but - different times https://en.wikipedia.org/wiki/Marineland_of_the_Pacific I did remodel the Point Vicente Interpretive Center .

I have had this book forever. Of course buried behind the lawn tractor. Great writers and real food knowledge. https://www.amazon.com/American-Cooking-Southern-Style-Foods/dp/B000U5A4G0

That is a loaded term and one without clear definition. . Edna B. Lewis comes from a Gullah tradition. She was a spectacular woman https://en.wikipedia.org/wiki/Edna_Lewis Her friend Scott Peacock - no slouch either https://en.wikipedia.org/wiki/Scott_Peacock and check out the Southern Foodways Alliance. https://www.southernfoodways.org/gravy/magic-city-poetry/

Drooling on the glass - green is my color and I adore glass . I re-use the Trader Joe pepper grinder and add peppercorns of choice - usually just cheap but fresh. I want to try my local guys sea salt but can't get over - life! - 10 minutes but https://terranealife.com/tastes-born-in-terraneas-new-sea-salt-conservatory/

Why I like the Argentinian red shrimp. A similar taste in a tiny package. I do indulg ein local spiny when season is oen.

Tongue only once via Julia. We enjoyed it but I was a new cook and the universe had so so many possibilities as did Los Angeles in general . The Panamian and I explored all that struck our imagination.

I am not a fan in general. That whipped stuff - please hold the flavor adds. I'll mash feta or some other fresh cheese. - but nostalgic preferences are strong/

I wish. The ever curious woman who entered a winemaking program after her husband died. She inspires me. And did her choice of name implode - umm honey that is condoms,,,, https://frenchletters.wordpress.com/ The kids who did get to cook wth her

I think responsiveness and not being snippy has drawn in folks who might have been hesitant. I might not get the answer I want but I also may get input from all over the world.

I am planning to throttle you but will save for when you and wife come - we will do it together. I do think it is interesting how one ends up on sites. Some of the best I have found were through the old fashioned "blog roll" that others did How I landed at ever engaging @David Lebovitz through @Abra

Never cared for it but the cheap tough cut is what we did. I don't think mustard was involved - Culinaria Germany which I respect does not have a recipe.

I will re post Steven's obit here for people who don't know who he was https://www.nytimes.com/2014/04/11/nyregion/steven-a-shaw-44-founder-of-an-early-blog-about-food-dies.html

@Kim Shook in another topic suggested this so I will start. We are in odd nostalgic times in general. I even texted my old neighbor in adjacent cottage - oddly he is now in Austin near our other neighbor. Life! I read about new food sites in the Los Angeles Times maybe 2007 and liked the global conversation vibe. You guys? Starting splinter groups is hardly a new impulse. Chowhound users have left the site before, dissatisfied over changes or after being banned, and set up new sites. Steven Shaw started eGullet after leaving Chowhound, and Opinionated About Dining, Chicago’s LTH Forum and Mouthfulsfood.com were all started by ex-Hounds.

When mine moved out he did not always cook but he found the best food in our wonderful Japanese food courts. Not a 25 cent ramen guy. When still in my house he and buddies would usually go to the market and get beef for stir fry and eat kimchi as the veg.

All this berry talk reminded me of my first jam experiment. We lived on a side of the peninsula with no canyons and thus no berries. In this arid Mediterranean climate canyons have the creeks. Also before the plethora of berries we see almost year round in every supermarket now. My sister adored Knotts boysenberry. So I bought a can of berries. Made the jam, and sealed it with hot wax (that was fun). It was really good. She still remembers it.She was7 and I was 11.

I've never had roo and my sis and her kids won't touch it for mental health reasons. I imagine it like venison. Do you have input?

And you went to college, law school and grad school but I know everything. I am NOT frustrated Thanks for you understanding.