heidih

I called the local upscale and the Vons affiliate to check on King crab legs. $48/lb for the big back legs at the first. Other guy hung up on me - busy I guess. We shall see. Serious Eats is doing a break up food series - somewhat amusing. .

Raisin toast with PB sounds like a perfect dessert to me. My stepmother thinks she is Miss Innovation when she does PB and banana for breakfast. Can't hear well so the Elvis reference zips over her head.

i am freezing - comforted just reading @Dejah

Ahhh tarragon - needs a renaissance

I am just too much of a klutz to even try. Even me and a Bunsen burner - the hose would pop...

On the other hand chicken feet and cows feet still hyper cheap I pay more for the yucca that goes in than the feet

Probably like lamb in New Zealand - shipped out to folks who will pay or restaurants.

Interesting point. I am not taste sensitive but my nose is quite the sniffer. I can not be near a buffet table if they are using sterno.

A friend just sent me her menu. They were gonna be here but work intervened. He is in LA. Mr Meat & Potatoes. She is planning shrimp, caeser salad and garlic bread. Love bugs but life is not always plannable!

Yes! it is an adventure. Thanks

Thanks for the salsa update. Sopes are are part of life here. Our farmers markets have them and I really like the pickled cabbage dressing they offer. I can not remember the descriptive name - maybe about a shoe - will think

oh that on and off advice - magic. Had a neighbor who thought I was a wizard -not! Brew on young man

Is this a knife and fork situation? Look daugnting.

Thanks. Sometimes I overtalk and forget some folks really need coffee and privacy in the morning.

Wow too bad when people think they NEED to apologize for their food. it is a process.

and so it goes - you will figure it out. A new soul awaits

I am never on the breaking news try it end of food. Sous vide - can't even go there.But this torch method has me a bit transfixed. Anyone gonna give it a go? Don't presently have a propane torch. https://www.seriouseats.com/2020/02/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home.html

It was my first time with my first husband at the unfortunately closed Valentinos https://la.eater.com/2019/1/2/18163217/valentino-closed-santa-monica-last-days-feature. I cooked it pretty frequently. Underappreciated.

I tend to put it in late otherwise for me it becomes more subtle. It might be different if I used fresh grated and squeezed but that is not the go to.

Oh I have banned he 97 year old from grocery shopping. He will actually ask someone where an item is BUT always a younger cute female and then he just accepts whatever the often clueless one tells him. Orange marmalade and grape jelly (yuck) are not interchangeable.

@cdh You reminded me of my first exposure to tea brewing in the late Barbara Tropp's "The Modern Art of Chinese Cooking". Gotta dig it out.

Well bananas are notorious for transporting non passported "visitors"

As always looks enticing. Here agua chile is more often with green ones. I'll eat it either way with pleasure.

Cheese as in cold shredded or? I grew up with cold shredded cheese on hard shell tacos which I still can not do. I know it is popular. Just curious,

Funny how it has turned into a self indulgence day for some of us. Which I applaud! My kid is n NYC so asking him to check out some off Broadway for me. My friends and I are thinking cravings and Hallmark sappy movies. Local Thai and Chinese and not sure on the sweets. OR...fire pit and marshmallows