heidih

My mom got sick on overeating cherries when preggo with me. I only occasionally get good ones here

And it si upside down in hospitals - in case they fall out. Yelling at the boys when installing the outlets "ground up!!!" Plus they have pretty red covers if "essential" https://www.archtoolbox.com/materials-systems/electrical/groundorientation.html#:~:text=The story goes that hospitals,plug inserted in the outlet.

The rough recipe I posted about cow foot soup works for me. 1/2 cup each AP flour, cornmeal, milk (bit of salt + 2tsp baking powder) - gentle dollops, cover, low simmer. Or get a Matzo ball packet and call it "fusion"

@KennethT Your happy basil, lime, and sawtooth made me smile. I know you are more the science geek guy versus me Goldie Hawn "Butterflies are Free" but one can overthink plants. I have only done lemongrass from grocery store rootings outside but it is a grass. Likes room, takes over, not very greedy on nutrients. Your indoor challenge efforts are laudable.

Interesting. How did you find the fresher garlic taste of the scapes combined with the sweeter funkier taste of the black? I will confess to never having used black garlic. I love the market frenzy hen the fresh scapes are piled up and the ladies are elbowing to get the absolute freshest.

Oh I have schlepped more plants than you can imagine and heaved them in and out of the trucks. The high school volunteers (getting credit by the way) were useless. I "accidentally" yanked the ear buds from several. and "oh by the way if you start itching the plant I brushed against you is a tad poisonous".

Oh those instructions, TMI. "set it and forget it" as the hyper salesman says! Do tell on results Oh sure you googled the powdered milk thing but in case https://www.allrecipes.com/article/bread-machine-baking-the-basics/

As a horticulture person this kinda blew me away. We adapt https://www.npr.org/sections/coronavirus-live-updates/2020/06/22/881943143/barcelona-opera-reopens-with-an-audience-of-plants

Well said as always brilliant man Oh you people with doctorates (kineseology - I could be way off)) who get street level and connect

Yes the flat griddle works, A favorite memory is taking the kid downtown on Mother's Day (lots of street food) and seeing blue corn tortillas casually being flipped by the vendors. So good. Try out blue corn masa.,

Oh you need to visit this often disparaged city - in every Latin market and street cart. https://gothamist.com/food/inwood-and-washington-heights-elsa-la-reina-del-chicharron-still-reigns-supreme

Saw @Chris Hennes post his great experience. I applaud your efforts in incredibly difficult circumstances. Your menu concepts challenge my mind in the best way. Please do share here - success or challenge.

@btbyrd good slicing image. I am a California girl so Santa Maria Tri Tip is moi. Never ever done low and slow. In my book I want a little "crust" and a juicy rest. This New York Times article is pretty much what I know. https://cooking.nytimes.com/recipes/1016919-grilled-or-oven-roasted-santa-maria-tri-tip

Interesting textural pairing. Do you enjoy it?

Yes here in Los Angeles it is common but as noted StL not so much.The man is trying

But I got his spurs and made a necklace which is MIA

Exactly. Forever been trying to tell my fat-phobic father that the fat is not dripping away - it is self basting. At some point ya give up. Huge fan of our Peruvian chicken places like Pollo ala Brasa

Sorry. Tough times - And the big chicken can be very stringy and tough

@Nicolai Sometimes it is just the experience - you have a horror story to share around the fire pit

I was agreeing not disagreeing. I breed plants - same diff.

Is there anything we raise that is NOT selectively bred - plant or animala? My Rhode Island Reds were huge 40(!) years ago https://www.knowyourchickens.com/rhode-island-red-chicken/#:~:text=Today%2C most Rhode Island Red,ancient genetics might be later.

Dan Silverman's chicken with the crouton bed is really good. I up the bread as "a slice" seems scimpy https://www.foodnetwork.com/recipes/the-standard-grill-million-dollar-chicken-2145489 or similarly Judy Rodgers Zuni Cafe roast chicken https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken

Beautiful "meaty" clams

Wow. Rob puts an incredible amount of thought into his dishes The man must never sleep with the ideas spinning in his head, The plates/bowls are stunning as well. Thanks!

Well if a wooden gate guessing the metal gets hot!