heidih

For me it depends on carrot age I like mustard (sharp Dijon) and butter or just in a concentrated chicken stock. If they are not so great pom molasses and olive oil. No horse carrots for me. In my neck of the great wilds of Los Angeles they sell em in the chain market. .

Low country cookin? ')

Are you talking grilling over gas/coal or US Southern 'Q more akin to low slow smoking? Here is a starting point

I'd forgotten that my library has an honor system of used book sales. They always have a rack full of used paperback Sunset cooking and gardening books. (also home improvement). People donate spare envelopes to be used to slip your money into and drop in slot.

There are books about that. But do not forget wrapping traps moisture. https://en.wikipedia.org/wiki/Manifold_Destiny_(cookbook)#:~:text=Manifold Destiny is a 1989,surface of a car engine.33

@Norm Matthews oh salad! My kid philosophy (I realize Charlie is a grown man) was always "color". Cantaloupe is orange- so we are good, The green stuff well we called fried zuke flowers and oregano "even". He is a healthy happy 29 year old ')

My jealousy knows no bounds

Yes a different animal entirely. But thanks for the reminder I can kinda taste it in my tiny head. That 7 course beef meal https://en.wikipedia.org/wiki/Bò_7_món My comfy local http://saigondish.info/

You know our topic?

@Franci Mine learned there was frozen crud in freezer (pizza bites and corn dogs!), ramen packets in pantry and grocery store a 5 minute walk (well there was a Panda Express in grocery) The boys started cooking (I looked away) Came into great room one day and they were using napkins AND had lit a candle. Oh my!

I thought I was composing a brilliant document early this morning (9am Los Angeles) when my nose told me something was up. Stepmother (there must be a DSM-5 diagnosis for her) was sauteeing onion. followed by cabbage. It drew me into the pit of various "Holy Trinities". Mirapoix and similar. Serious Eats did a decent piece in 2014. As I get older I am appreciating the more subtle tastes of things (example zucchini) without background noise. Your thoughts? https://www.seriouseats.com/2014/05/all-about-mirepoix.html

7-11 was for Slurpees. The snack stand at Little League was Icees. We banned the dads- ate too much product. What they did at the outdoor hot dog & burger grill - who knows. Those t-shirts did not hide the tummy roundness.

@Kim Shook Some days breathing and walking away is best OR as Mitch @weinoo said above - focaccia or any flat bake can be a save.

Kim - cheap thrills! - storage space may be the issue. When I tried to pull the Sunsets out they avalanched, I screamed and even the ancient almost deaf oldsters heard me

Those keaves are one of the many rewards of growing your own vegetables. That and letting the broccoli flower - pretty ad still tasty. I may be in the minority on mature broc.

Oh your beautiful radishes. My local taco truck just sets out buckets (separately) of cilantro, onion, and sliced radishes Green and red spicy salsas made on site also in buckets!.

I always enjoy the sweet/salty thing

Oh and consider grilling whole heads like the fancy kids do with endive and radicchio

SE Asian - use in place of bread item. When you hit a Vietnamese restaurant you are offered the "basket o' greens". I and my kid like rice paper softened, then lettuce and herbs, then just a bit of whatever protein, Dip = nuoc mam. https://whiteonricecouple.com/recipes/vietnamese-fish-dipping-sauce-nuoc-mam-cham/

My so also preferred "cheese on the bottom". Justin Fortune opened a Mexican restaurant in Sydney some years ago. The interest just not there.

I posted about this local place recently. They serve in an open box (just the "bottom) and fully assembled. Not ideal but your effort is the point. Salsa though in the car and not beforehand. I advise not overthinking. Flowers in addition maybe https://la.eater.com/2020/5/20/21265102/titos-tacos-culver-city-restaurant-reopening-delivery-safety-coronavirus

I love the container and we love them as a standard. Not a lot of taste but add greenery and "total literal package"

We are lucky here (well pre pandemic) https://la.eater.com/maps/best-filipino-restaurants-los-angeles-adobo-lumpia

We are as we are

Ooohh not BLT. In a ballpark yes I can. Why moniker "ballpark mustard"