heidih

I am not a gravy lover but when I was with someone who was, I did use the packets. I just boosted them with a few drops of A-1 or Worcestershire and a dab of sour cream. If there was any pan jus of course that went in. When I made the gravy for turkey for my stressed friend (have an unexpected kid at 47!) I did a stock with necks but cheated with Campbell Golden Mushroom as the boost and thickener.,Her hyper picky hubby was happy.

That make sense to ask. I know you are on the other coast. This is our standard warning and the issue was "over - warning" makes people treat it like white noise. Liability issue. Proposition 65 requires businesses to provide warnings to Californians about significant exposures to chemicals that cause cancer, birth defects or other reproductive harm.

@Ann_T Beautiful simple morning starter BUT I can't read the rest of the saying on the bowl rim. Help!

Ha! The first time @robirdstx showed the plate all I could envision was "oh she is eating out by the pool and had uninvited guests.

I love that they brought a dedicated section back and it is usually well done. Back in the day it was 2! sections. Pre internet I eagerly awaited Jonathan Gold's Counter Intelligence column. I clipped them and have some still...somewhere... and informative pieces like this https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html Patricia Quintana on posole Thursday. Thanks for prompting the memories. Now I will go try to find them and aggravate my allergies

So jealous! I put Braunschweiger in my on-line cart and was quite bummed when it was out of stock. I put liverwurst as an approved alternate - also out of stock.

Despite having a vegetable garden. my mother used to buy those. I think she thought it was "American". I found that margarine (no butter allowed in the house), pepper, and a heavy hand with that cheap powdery parmesan and you had a kinda tasty side.

Our ads come on Tuesday via US mail. I always thought it was so you could leisurely peruse them, plan your meals, and shop most likely on the weekend. Not based on fact, just conjured in my mind.

Nice! Someone brought me one from Alaska but I can't find it. It came with a bowl. We had a controversy here recently about the warnings. Maybe the product used as a sealant is on the "caution list". https://www.latimes.com/business/story/2020-07-23/prop-65-product-warnings

Nice- fresh bay can be a revelation to folks used to dusty old dry ones.

If you have spent any time at a beach around gulls this is so so true. Oh there goes the sandwich or bag of chips off the picnic blanket.

Chicken thigh is such a great tender and flavorful meat. Love it on the Weber

In this major metropolis we have everything. Roosters wake me up. Bernard Ibarra at Terranea harvests sea salt off the peninsula, our Japanese farmers pioneered dry farming. The list goes on. Sorry - I love this strange place. Example https://www.terranea.com/resort/farm-to-terranea

Oh we all have preferences and I respect that There are some here who insist on peeling tomatoes - hello @Shelby

This is the book I mentioned. Mine is still buried so, somewhere in the mess. A fun book for country fair nostalgia https://www.biblio.com/book/blue-ribbon-recipes-cookbook-collectors-library/

Ha! Years ago next door neighbor with 7 acres processed his olives. Us kids only were familiar with the canned stuff (which I detested) so we spat the seeds out like watermelon or cherry. T'was fun. All the dogs got tummy aches.

It is like peeling shrimp or picking crab - meditative process or group project. Hazelnuts - toast and massage in tea towel.

@Anna N French onion?

Well the curve is on the rise so... As eGers we do learn to creatively substitute (limes not TP). At "New Year Resolution" time Food 52 had a piece on reducing your paper towel habit. I am an over-user. https://food52.com/blog/24715-how-to-stop-using-paper-towels

If purchasing I usually go Trader Joes - not oil packed. Some brands use crummy oil which dilutes the tomato punch. Good oil can be an added bonus ingredient though. I'll end up eating the ones just made by tonight so not doing the pack in oil thing. Do report back. Thanks!

Those things are great to play with and so cheap.. My first taste was at the Korean market from the sample ladies. Cut horizontally and sauteed in tiny bit of neutral oil and presented with soy sauce to dip w/ bit of wasabi mixed in. Addictive.

Classic 70's cocktail pass around at my mom's dinner parties No added sugar though. And I think us kitchen helpers broiled them with the pan on a slightly lower rack.

I always put a sprinkle of Kosher salt in my small batch marmalades. Good point. Along those lines one often sees a dash of sugar in some savory preps like SE Asian and the American South.

Amazing volume reduction huh! All I have growing is an insane amount of oranges. I've dried some rind. I don't do sweets much so candied peel does not appeal. I'd squeeze and freeze in ice cube trays - excellent as ice cubes in cold tea in the heat but the elders have the freezer stuffed to the brim and they are not leaving until early October. They find an excuse to go shopping almost daily! My dad brought me a bunch of tasteless grape tomatoes so I slow roasted them yesterday with a light drizzle of olive oil and sprinkle of salt. I usually put a slit in each to avoid explosion and to concentrate flavor. I let them go long so are more like a sun dried tomato. Quite irresistible with hummus slathered toasted whole grain no-knead. Has anyone done oven dried tomatoes like these? https://www.gimmesomeoven.com/oven-sun-dried-tomatoes/

That is what I do and as I have had at Vietnamese potlucks.