heidih

Congrats on near Austin - I have friends near there. I had to laugh because my always by the rules stepmother acknowledged today that not everything has to match and mixing it up can be fun. A woman who still puts chargers out I swear just to make me crazy. I adore my mix of plates often from thrift stores as well as beautiful glasses. I am picky on cutlery so I go plain and easy to hold.

The mention of som tum got me thinking of my lost favorite Thai food court (neighbors complained) but the video will give you a drool fest I'v eaten and now I am very hungry. They used to do a great fish in coconut sauce steamed in banana leaf that was amazing. https://www.eater.com/2016/8/23/12607828/spicy-thai-street-food-what-buddhist-temple-parking-lot-dining-dime

Polenta - you cook, cool, slice and grill or?

The yellow tender fragrant ones or the harder skinned dark ones?

@rarerollingobject laughed when she posted this as across continents we had the exact same brand in our pantries when I did my food blog after. https://forums.egullet.org/topic/139829-eg-foodblog-rarerollingobject-2011-mealtimes-at-the-university-of/?do=findComment&comment=1830267

As does honey extraction - though in garage to hopefully eliminate bee entry. Though punch drunk bees can be amusing

I can imagine the food coma. Everything looks great. The fig-mustard cream caught my eye as something to try. Funny story - I had a pan prepped lined with parchment the other day and my dad walks in and thought it was phyllo and asked if I was going to make Topfen Strudel! He is so health conscious he does not even eat sweets anymore. I had to leave the room and laugh. Lovely scenery.

I think it is monetary thing. I can get good from Farmers Market (not cheap) and a "secret spot" I know at landfill I just can't get around anymore ; life changes. Taste memories as you noted don't fade. I will never forget our white nectarine tree - heaven on earth..But I am enjoying what y'all are sharing One of my favorites as a young teen was fresh cherries in a brownie cake-like prep. I remember taking some to a Lakers game and sharing with random folks seated around. Moans of pleasure. Cherries and chocolate seems a thing like Nancy Silverton's chocolate cherry bread. https://forums.egullet.org/topic/130963-chocolate-sour-cherry-bread-ala-labrea/

The bleepin night critters ate all my nectarines - and left completely cleaned pits on the patio just to give me the finger. Can't get to Farmers Market and refuse to eat the not so great stuff from Kroger so to paraphrase Seinfeld "No fruit for me!"

I used to keep those crunchy noodles in my pantry. I think I prefer them to croutons. Good for contrast with a "Chinese" chicken salad.

Ahh the bread. My Vietnamese bestie used to call me on the way over to see if I had gotten the bread. There were 2 Viet markets close by. that had at least once a day delivery. Sadly no longer. We adjust...

Looks great but I think you need to expand "garden" as indoor carefully curated but possible in an NYC apartment

On purpose or by accident?

Great "out of the box" concept. Don't stop. YES long haul!

Also when my son was working at our Farmers Market (managing the EBT type funds) - at end of day they donated the produce through him food to recovery homes in the area. Many were training the folks there in the food industry so it was well used.

Exactly - thin Steak frites in France with grazed pasture raised beef is a jaw exercise though tasty. The pounded stuff takes me more to Schnitzel.

Oh my I am such a taste goof. Probably why I enjoy bitter as well. Bring on the bitter melon and do not pre-salt and squeeze the cukes or eggplant.

Thanks - if I get to a Farmers Market again I will give it a go. I loved my farm stand where the locals requested the beet tops be removed. So many nice dishes from fhem - FREE

@BKEats Every part of your meal entices but wondering about the carrot top pesto. It has been around on internet for quite a few years and I've done it as pesto and in soup. I just never got oomph flavor. Maybe your farmers market ones were very fresh. I want to spread those roasted tomatoes on some toasted good bread. Thanks

I knew this reminded me of a member's image of drying eggplant and peppers. Hot in Kansas right? (scroll down to the image) https://forums.egullet.org/topic/96590-eg-foodblog-sazji-istanbul-glutfests/?do=findComment&comment=1324652

My issue with concentrating it, as with vegetable stocks in general, is the loss of "brightness.

@weinoo On your dumplings - they look good to me. As with phyllo and rice paper perhaps speed is a key factor as warm hands "gum up the works"

In am with you. None where I get grocery delivery now and I can't get to big Asian market

Kroger (hand issues)

I prefer the Kenji idea of a little pre cook so they are not beef jerky carrot. I do not par-boil simply nuke with bit of water. o