heidih

My kind of breakfast. I think nostalgia is a symptom of the times. I sent @Fat Guy Steven a bottle of Tapatio once as it "represents" my area. Sent him See's candy too

Yes amazing. I pointed this out to @Anna N in the Ladies Who Lunch topic when she referred to her beloved calamari as squid.! Thanks for the video. Calamari is my cheapo comfort food when good shrimp and lobster not around.

As previously nptd - I as usual screwed up my typing AND my thought process.

Oh my Oman lobster. Quite envious. I agree local is the way to enjoy. I prefer our local spiny lobster. Season not open yet. The simple preps are my favprite. I never understood the lobster with butter thing. Maybe good mayo dip on the side but I am not the norm. My son did clean up at a local lobster fest and was slathered with fake butter - he tans easily and was brown by the end. You brought back happy memories from Puerto Nuevo, Mexico

The phone is not the problem - my typing is and the lack of sleep! Sorry! I appreciate the correction. Soup though is always a good plan in any weather for me

My phone which defaults to NYC is telling me now 70C and thundershowers. They wilt right down in soup. People in humid climates often use soup as human A/C =- sweat and cool yourself down. Also good in a very light dressing - like just nuoc mam. Oh and yes dear man you do have a "green thumb" - what is next?

Are you familiar with Shauna Ahern's books? example https://www.amazon.com/Gluten-Free-Girl-Found-Food-Loves/dp/0470411643 I don't have the issue nor does anyne I know but she is an excellent writer and an amazing lady. This is not food but it is really good https://diannej.com/2019/after-food-blogging-gluten-free-girls-shauna-ahern-says-enough/

Heck my Croatian dad turned 98 today, is ambling around trying to scrub MY dishes and ate beef (butcher) and potatoes most pf his life. Genetics mostly kids

Sure you saw the dried ones all over the internet. The live ones are for sale to salt water aquarium hobbyists. I've seen people (generally Asian) pluck them near my tidepools. https://vividaquariums.com/collections/cucumbers What is your intended use?

Beautiful looking pork. I've not had breakfast and would gladly partake. You called it squid not calamari! Is this a new Anna?! Did you see this? https://www.vulture.com/2020/08/rhode-island-features-calamari-in-dnc-roll-call.html

I like your "riffs". Penzeys down the road - not a fan. I love this article from @David Lebovitz https://www.davidlebovitz.com/a-visit-to-abu-kassem-zaatar-farm/

They are beautiful - What is your favorite prep?

Somewhat similar to the flavor profile of studding onions with cloves for chicken soup in Europe. My culinary heritage. I like the more complex flavor of star anise - hello pho

Not funny

My favorite piece of meat is pork butt.. On the Weber off to the side of the fire. Lots of garlic and herbs.Yes strange name - urban legend perhaps : Some suggest that in pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt, which comes from the Latin word "Buttis" meaning cask or barrel. https://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/?do=findComment&comment=1812468

I was just in the ong choy topic. What a special kid a cube of fermented bean curd can be! Usually have a jar in the fridge https://www.seriouseats.com/2012/09/chichis-chinese-fermented-bean-curd.html

Don't surrender. I watched ladies make it and prefer the spicy fermented tofu like an earlier post. And it needs a bit of liquid in the process. Where are you sourcing it? enjoy all greens and this is a favorite.

They are sweet - hug her for me

As @chromedome noted regular market has both. I like them unless they are kinda dried up.

Interesting the training for the truffle kidl I had no idea. That garlic is not what we call elephant round here. Much more elephantine

It is a strong tasting crucifer thus the analogy I think

Bottle Shock is based on California wine recognized as great for the first time https://www.stagsleapwinecellars.com/our-story/history/paris-tastingst time. It is a goofy movie based on Stag Leap's accolade. I watched it again yesterday. https://en.wikipedia.org/wiki/Bottle_Shock

I find chicken pot pie pretty boring so curry seems an enhancement. Curry is a pretty broad term but I can see just basic powder like S & B would make it more palatable to me. But I did not grow up with it so...

I think the company is undergoing changes so may have a lot of "newbies"

Wow nice dishes and the mention of good wok hei. There was a place by my office that did it well. My assistant , the first time, ordered pad see ew and I was fearing mush but we got the perfect wok hei. A pleasant surprise. We went there weekly! Alternating with the Mexican mariscos place also around the corner. She couldn't handle a whole fried fish on the table so I only got to envy the other workers.