heidih

Love it - always cook. Farmer Market folks often have it.

For so many years (hello Potato Council) US default was the Idaho russet. I think the recipes you are looking to cook require a more waxy one. Like Yukon Gold or its family.

The whole wheat tortilla is much talked about https://www.newyorker.com/culture/annals-of-gastronomy/in-praise-of-flour-tortillas-an-unsung-jewel-of-the-us-mexico-borderlands Carnitas are more a central Mexico item I think - as usual I could be wrong. But for eye candy https://www.lataco.com/the-top-five-carnitas-in-los-angeles/ if you are near the coast "skip the pork". What we have seen from Bon Vivant re seafood is so much more enticing to me.

Well she is using just a bit of the paste diluted with a cup of water. I think she did it as a paste so one could prep ahead and use for a number of times.

@Bhukhhad Yes I like ginger, hibiscus (we call it jamaica), and citrus blossom which I pick fresh from trees. I do a light simmer and then strain. The first time I gave a friend fresh citrus flowers she texted me when she got home and said it was an amazing experience. There was a trend here with infused waters. They sold special drink bottles with an insert. I prefer what a bit of heat releases in terms of aroma and flavor. Turmeric drinks trended here a while back. I think the most marketed name was Golden Milk tea. Heidi Swanson's recipe https://www.101cookbooks.com/turmeric-tea/ I like it but have not had it with the fresh root which is all around me but I am not good with laundry - I got up one morning to an explosion of color in the kitchen as it had been grated by an ambitious health nut the night before.

OK I was in corn tortilla mode. Yes flour can have a sog factor. Honestly I have a 4 burner and lay them directly on grids and stand there for the few seconds it takes - flipping with tongs in hand. Then into the serving dish with towel. I imagine restos do them on the flat top. Again just warming. They don't stick.

I like that they have buckwheat flour in part. I think you could treat them like blini and do as you like.

Here most homes and restaurants use a plastic tortilla dish - a bowl bout tortilla size with a lid. For warming I wrap a short stack in a lightly damp towel and nuke. Easy to pop up from table for round 2 - you are not cooking them.

Re a rack for the poppers - I avoid extra dishes. For a similar effect I roughly crumple foil so the item is elevated. Works surprisingly well.

Sounds good but I think satay needs the turning the skewers all around smoky heat as I am sure you have seen in SEA. I also prefer the lighter sauce. Just like i do not care for peanut sauce with Viet fresh spring rolls - seems to hide the flavor. Not to say I wont add some to my rice... I love roasted crushed peanuts as an add in Oh and yes the shrimp paste needs that "fire" transforms

All looks wonderful but that very dark salsa on the right entices me. I see the dark toasted chiles but it looks like some oil and maybe a streak of dairy. Can you elaborate? Thanks for all your sharing.

I think she means I made more than enough for another different meal. Planned leftovers. That is what I always thought when term used.

@Dejah Welcome back - your food is always inspiring. Looking forward to more Hospital food must have been a maddening experience!

Remember where you are https://forums.egullet.org/topic/49685-liverwurst/

t Those pre peeled cloves are quite mild. I think the acid ideas above make sense as well as the "de-germing". People taste differently. I enjoy bitter and strong so the acrid in garlic at times plays into that. We all have our personal taste space. Oh and when a garlic press was left here it created. longer and stronger sharp taste - so the crushed small bits more pungent. (love that auto correct leaves in stoner as not a typo).

I think you are in an NYC apartment but the smoke is done in a wok.. If looking for a change of pace. Maybe tea smoke and then do a pounded dipping sauce with the rest. https://www.vietworldkitchen.com/blog/2015/03/tea-smoked-chicken-recipe.html

Anthony Bourdain was pretty tall. His caveat about the sputtering snails I posted : "If you are accustomed to cooking while naked, I would strongly suggest covering strategic areas with an apron and keeping your face out of the way during the crucial time periods"

The regular one to me is like Heinz Ketchup - pretty sweet. The hot one is not exactly blazing as I recall. Not products I crave compared to o much other out there to try and enjoy. Do try it if you find it. Not expensive.

I got that craving today - my once or twice a year. -just standard buns and dog. Did with onion, sweet relish and ballpark mustard - bun bit toasted in toaster oven. When I googled this older topic on the societal aspects of hot dogs came up, If you have never read it - wow there was some interesting conversation. Anyone have new favorites? https://forums.egullet.org/topic/81592-the-semiotics-of-the-hot-dog/

My mom did it with beef roast. Just the meat. Covered and then uncovered. Not such a low heat. My first meal for first hub was turkey legs sprinkled with the mix, covered and slow roast. Started it before work. Walked home at lunch to make sure apartment not on fire. All good. He was impressed and this was a fine dining guy! Mom always added a bit of water then foil oh top of the water, then meat - made the pain in the rear enamel pan easy to clean and added a big of steam.

How are you prepping it? Smashed, chunks, press? Pus it varies in strength depending on variety, how processed for storage.

Mexico also a land of numerous immigrants. Bohemia in Czech Republic well known for beer. Dos Equis brewed by a German in late 1800s.

Sorry that was a bit hard to grasp. Fascinating how one has to be almost a "picker' to get some older data. Again loving your attention to detail and authenticity.

piloncillo is an under appreciated inexpensive treat. My Kroger used to carry it in the bulk bin but stopped that along with jamaica - sad day...

I really really want a cleaning angel