heidih

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

Bonito flakes! They crack me up when they fly

Seems like a hella lot of butter but I will let the experts do their thing

I agree. Using a red onion for example adds zero if cooked and it is generally more expensive.

Great collection but I have given so many of mine away as I have moved around. Thank you for your generosity. I could be tempted - will think on it.

Not my favorite holiday. Detest pink and red is almost ok. BUT it is a day where many pull out all the stops and it is this coming Friday. Anyone mulling over a cool menu?

I use delivery because I can't medically drive right now. A friend and I do farmers market on Sundays. I love grocery shopping (run like life threatened at a mall!) Instacart does well in how they select produce for example but not everything is listed and that is frustrating. Meet some interesting delivery people. Wasn't gonna meet Nipsey Hussle's childhood bestie elsewhere. The situation has also afforded me the opportunity to introduce friends to ethnic markets that they did not venture to because they were unfamiliar with the ingredients.

I never have salt on the table, ad we did not salt the meat when using the mix. There is sugar in there so I think it balances well - if you can say that about such a product. We were also an odd family that always had plain white vinegar on the counter next to dinner table so we could "adjust to taste". No supertasters in our group

I think it is like pizza - a core food. My favorite was from a street cart outside the Bank of America where I went back in the day when you got checks in the mail. A biggy would come from someone like CBRE so I'd zip over and then treat myself. Almost like flat top griddle with the dog, bun, onions, bacon, serrano chili and then dressed as you wanted - full on was mayo, relish, catsup, mustard. So so satisfying.

"They know not what they do" Well intentioned but frustrating. Be well.

I will echo Darienne. If you trap any steam esp from the spinach things go soft side. The baklava I don't even cover. This year I kept it in the dead large built in microwave for over a week (ant issues). Then froze. Still crispy. I snagged a piece last night.

Along the same lines I like the Korean citron tea. I didn't know what it was when I bought it - I liked the look of it. A nice change of pace although I have lots of citrus so have been making a home version. Numerous Korean markets here. https://mykoreankitchen.com/yuja-tea-korean-citron-tea/

We had a decent downpour today so not able to take pictures. Will try tomorrow. Our season is late but the trees are grateful and responding to the recent rains. The frost was not pretty.

To me looks darker - so many chiles and wow the variations of flavor in the dark dried ones. People laugh when they see me inhale deeply even through a plastic bag. The raisiny ones I especially like. OK now will brave the mess in the garage to find Kennedy's Oaxaca al Gusto https://www.amazon.com/Oaxaca-Gusto-Infinite-Gastronomy-Hemisphere/dp/0292722664

I;d forgotten about Good Earth. (it was a restaurant chain long ago) I grew up with the spicy comforting tea in the late 70's. Forget dessert - just drink the tea. Excellent when you have a cold. https://www.vitacost.com/good-earth-organic-herbal-tea-caffeine-free-sweet-spicy?

@Duvel Nice spread. The first time I saw Leberkaese (warm) at the "Alpine Village Market" I was expecting liver. Instead it tasted like warm bologna or Spam. Does grow on ya. They make theirs in-house.

I mentioned kumquat jam earlier. This is the recipe I riff on. I don't use the booze - I think it loses its sprightliness when added. Small batch so no canning drama. http://www.amateurgourmet.com/2013/05/sunday-morning-kumquat-jam.html