heidih

I mentioned before elsewhere here that my husband bought them for me so I would stop keeping the "keepers" in my head only. I like your penmanship style. Mine is also not classic US

Mine is a bit odd but we loved it over and again. Gremolata is nice but we usually did not. I had a thing for cream sherry back then. Adds a roundness.nas does the tomato paste.

In my experience if I have excellent parm like my guys would cut from the wheel I prefer the chew of dried with the richness of Alfredo.

I have used them since I started cooking. I love homemade stocks but it does not always happen and sometimes you need that extra oomph. I used leftover Costco rotisserie bones today to make a small batch for dinner but Knorr Caldo Con Sabor de Pollo will probably sneak in. (along with nuoc mam). I have seen the trick of adding unflavored gelatin to get that"lip smack" but not tried it yet. Serious Eats did a piece today on the history of the cubes and powder. Interesting. Do ya use them? and your go to ones? https://www.seriouseats.com/2020/07/bouillon-cube-history.html

Made me cringe but there is the "Hawaiian pizza" thing so just breathe.

Nice! Is that your home grown rau ram? A friend called today from Ohio. She is Viet 1975 evac She left one of the largest Viet communities - Orange County, California.I asked about food sourcing. She said she consulted the ladies at the nail salon in her new town. Not perfect but she is surviving.

Bit more elongated

Wow never seen a finicky one. Over hybridized variety? With your farmer on ground water only. Lusty pests really. I wish you well.

Well there is a story that needs to be told in "Off Topic"

Not holding your breath are ya! There was a Disney series of kid books and one about science suggested carrot tops. Re-grow the cut top few inches for greenery. Fun but not food worthy. The kids were way more impressed with the in ground plants. OMG Mrs. Keough this is celery? Got peanut butter?

I will second the rice flour and sometimes a little corn meal - the gritty stuff - adds a nice textural element

I never remove but I am a bitter lover. And I like leaving the nub where attached to plant which is beautifully sweet.

Oh heck I still can't get the seniors here to understand that canned kraut (pasteurized) has lost its good bacteria. I gave up when the evidence based experience of ant deterrence (cinnamon) was dismissed for the useless salt and vinegar. Oh my useless degrees...

Bees have a mile or so foraging distance. Do you know what your honey is coming from. My hives had an odd mix of citrus and eucalyptus! Good taste though.

If just me I use half the block "fresh" and do the freeze with the other half for variety. Only one freeze. A nice contrast

I think it was our own "Steel Magnolia" @Shelby https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2254651

So simple and fresh. When my friend with 2 vegan daughters came back from an Israel trip her "beef" was "girls stop with the imitation food and eat the beautiful real vegetables!"

I remember the egg thing - froth and richness. That was when the high school football players were pounding raw eggs for breakfast.

Somewhat related I enjoyed recently reading about Andre Mack and his putting American hams on showcase, He has quoted Edna Lewis saying "ham held the same rating as the basic black dress. If you had a ham in the meat house, any situation could be faced." https://www.timeout.com/newyork/news/and-sons-is-a-new-ham-and-wine-bar-from-a-celebrity-sommelier-123019

This Los Angeles mall girl used to see them as a treat. I preferred the lemon slushees. They made them in front of you and there was half a lemon floating.in the cup.

When craving clams I am reminded of the grilling technique Melissa Clark grilled clams with lemon cayenne garlic butter . Unfortunately I sold my Weber so no grill now. https://cooking.nytimes.com/recipes/1012744-grilled-clams-with-lemon-cayenne-butter " "

I always had as well. The smell when you open the jar...my son would run from the kitchen He enjoys Viet food but the odor got him. He and gang were regulars at places like Marukai (Japanese) https://www.tokyocentral.com/t-gardena.aspx

Not the laminated version but they sound like an interesting use of sourdough starter "discard" https://www.seriouseats.com/recipes/2020/07/sourdough-discard-scallion-pancakes.html

I like that combo. Very classic I think for example in Vietnamese banh mi condiments