heidih

No caldo verde?

I guess not coming to my party. Green beans on the the grill can be a game changer.

So when you visit it will be a persimmon and corn salad . Not the mushy ones - I like the crunchy ones that hint of spice Forgot the dressing - tiny touch of grassy olive oil and nuoc mam,

OMG you believed hem! I never ever believed my parents on anything! Gosh says the lawyer.

That is how Marlena de Blasi reports it from Tuscany - times were tough. Chesnuts were gold, foraged greens were the vitamins, and whatever "meat" like snails well ya used it.

I think that recycled dog water is a different animal. Its like hot dog stock

Well that works - chives, crunchy corn, and butter - squash is back player.

Thanks @Norm Matthews Pittmasters the high priests of BBQ

https://www.indiewire.com/2020/08/top-chef-jonathan-gold-emmy-consider-this-1234580724/

Well said. I heard it in a movie re love the other day - you just know.In a distant part of my tiny mind I dream of fried zucchini flowers - nothing specific, Human mind - kinda special,

Ha! I just got small zucchini on a delivery. Melons - they have to be just ripe or if not - cut in cubes and tossed with lime and the Mexican pepper mix the fruit vendors use - we have lots of fruit carts in LA. Thousands.

I put them in a phyllo dough strudel and use plenty of warm spices. Enjoyed at the party Roughly grated and moisture squeezed

Well that looks blistery hot . what did you think taste and texture wise versus your old method

Yup

Well should you acquire fresh ones we eagerly await. I am imaging geoduck chewy and flavorful braising liquid. Maybe have to peel first? Or sashimi prep?

Sure it is delicious to your taste - every body is different. The beauty of being a cook - you make to your taste. To me butter obscures but as said - that is me. I am also the one who cringes at cold shredded cheese and sour cream on "tacos". I bite my tongue because I am not you and if you like it - cool.

It is a stock photo not mine. I was there frequently before cell phone pics... I still call my seafood guys to check on the harvest when season is underway. They use pressure steamers like autoclaves - really ancient machines . But they are good at their job. http://qualityseafood.com/ I just called - season opens for commercial sale first Sunday in October which is day before my birthday - all good!

I think you nailed it. Taste memories can overwhelm actual taste buds. I m lucky - no bad memories.

Really! I mean I will take gai lan any day but maybe because I grew it and harvested young as @Margaret Pilgrim notes I have a mother's affection. Even the big stuff cooked long and pureed and done up with dairy of some sort or coconut milk, and toasted spices. I happily eat for breakfast.

Paper towels and vegetables - a match made in heaven. Ah the cold. There is an excellent article (Portrait of a Farmer as a Young Man - in the book "edible" pg 125 (authors Ryder and Topalian) by the husband of @chardgirl about keeping the vegetables cold (buying ice from liquor stores while avoiding being robbed at gunpoint) back in the day. He was headed to restaurants in San Francisco.

My entry point was a Los Angeles Times article about eG. I remember PJs bento box lunches - I think his pre-school kept Kosher so a challenge.

In my experience they are meant to be served ice cold (bowl of ice water works) and enjoyed outdoors with good company and conversation. Dump some lychee and loquats in there and the afternoon is perfect. Poolside is not a bad add. I have gone off strawberries unless I can smell them from 4 or so feet away. Otherwise - what is the point. Oh I can macerate but - picky as I age. Lettuce of any type is more a taste issue for me. If it is rabbit fodder without discernible flavor - the point is? Generally quality is the tipping point for summer fruit for me - having had fruit picked in the orchard - my bar is high. Oh and keep your patty pan and crookneck squash - taste - what taste? A stuffing receptacle perhaps. The zukes I have noted before I enjoy broiled ala Melissa - garlic, olive oil, fresh mint

Beautiful! I don't think I would have dressed the greens - but I like bitter and contrast. I had a neighbor whose huge white fig tree hung over my back fence. They did not eat them and told me I was helping them by picking so they did not rot on the ground. My other neighbor doted on them. We would take the figs (halved) and pears from my 2 ancient trees , add some butter and cardamom and bake them to desired softness and sprinkle with toasted nuts (whatever each household had in pantry). Dinner & dessert - done.

Isn't that exactly what they say about the pizza

Beautiful. I can almost smell the dirt - a good thing. Do you store them in water?