heidih

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

@Darienne The orange olive oil cake freezes well Unless guests/friends coming I will keep some out for myself and freeze the rest. Dead easy. Cuz can not follow strict direction I sometimes add just a sprinkle of ground ginger or cinnamon. Tiny grate of nutmeg or other spice would be good too. Just a hint. On selecting oranges - that is tough as there is no sniff or feel test. It is not your lack of expertise it is the nature of the beast. I do not care for navels. Always (almost) a sure flavor with tangerines or tangelos. Basic orange to me is a Valencia type (juice oranges - no greenies allowed). Bordering me is a city called Orange -

I simply use them with abandon since they are just outside the doors. They are often the acid in my dishes. I like to cut a tangelo or small orange Valencia type) in half and toss in a savory dish like a stew or broth. I make my nuoc mam cham with whatever is juicy. I do a simple kumquat marmalade. I do not care for ham but others do so I make a paste with ground kumquat, garlic, and brown sugar to rub before baking. I do enjoy an orange olive cake like this one. I don't have navels so I use whatever orange is just getting in need of picking - like when the tree is saying "momma please get the weight off my limbs".. https://leitesculinaria.com/20321/recipes-portuguese-orange-olive-oil-cake.html

The odd thing is if you speak with NZ folks so much is exported they can't afford their own! This US meat I have gotten is pretty "lamby" I can not cook it when step mom is around - she freaks. i'll take lamb or goat over beef any day.

Wow those sound like an experience many of us have not had but would relish. Re-creating taste memories is an interesting aspect of food life. My ex would wax poetic about some dish he adored from the hospital where his mom worked, I tried but eventually we found one of the cooks and sat down with her for a day. It was extraordinary.

Lets not put them side by side. Different beasts. No convergent genetic markers

@Dejah I also see those "country pork ribs" on sale here in Los Angeles. I think people are not familiar. Our gain Oh and the lamb I have been pleasantly surprised to see the shanks in main stream chains and reasonably priced. I can always get upscale butcher to order but nice to have them at hand. I posted about the somewhat funny labeling here https://forums.egullet.org/topic/160212-harvested-meat/

Steamed bread is underappreciated here in the US. I really enjoy the scallion version that pulls apart in layers with Filipino longanisa alongside.

@blue_dolphin where did you source the chesnut pasta and any cooking tips? I am chesnut nutty! esp after reading David Lebovitz's post on chesnut paste a bit ago. https://www.davidlebovitz.com/chestnut-puree-creme-de-marrons-clement-faugier/

From freezer lamb shank soupy stew, rice from cooker - best Calrose I've ever done (and I do alot) without measuring - just instinct) and a mustardy/mayo coleslaw.