heidih

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

I have been on the phone with various reps since 7am PST. I ask where they are located and what they ate yesterday. They track with most of what was posted here. For a big country there is food unity

Ajvar used to reside in my fridge and pantry. Must re-visit. What brand? How does ghee compare to simple butter to you?

Aahhh most of my guys are from Michoacan or Jalisco and their ex pat population is significant here. The ones who grew up with next to nothing recount mom making quesadillas just with squash blossoms. Cheese was too expensive and animal protein was a special occasion. . Visually enjoying eating alongside you.

Looks great but now I have this planted in my overactive brain https://www.youtube.com/watch?v=oLpZE32QG5g

Great NPR interview. It brought to mind this New Yorker article on research of forgotten things and the odd ways one finds info, Your intern might enjoy (in all his spare time) https://www.newyorker.com/magazine/2019/11/04/the-women-who-helped-build-hollywood

I agree but for a super novice I find it better not to over complicate and give them a nurturing positive result.

I sent my 3rd year med student nephew this link to the first MD to play. On the food end a kitchen novice friend keeps texting me with hostess anxiety: "should the sour cream based dip be cold or room temp?, how small do I chop the onions for chili topping, what the heck is a cooling rack for the cookies?" Almost funny - poor girl. Just give em beer, onion dip, and chips. https://www.cbssports.com/nfl/news/super-bowl-2020-chiefs-laurent-duvernay-tardif-first-ever-medical-doctor-to-play-in-the-big-game/

Classic! Little Smokies in the crock pot soaking up the sauce? Dill dip + pumpernickel appeals.

Oh my that flouro orange stuff was such a thing back in the day. I can't even describe the taste! We lived with Catalina Island in direct sight so I guess we thought it was "our" dressing!

I have a friend in Arizona who only deep fries for SuperBowl. She has one f those electric countertop fryers and fries wings, taquitos, potato. coconut shrimp. (to serve w/ a loading bar). Then she does not feel wasteful pitching the used oil. Back out to storage till the next February.

I think we have morphed the word/term "stir -fry" into what it generally is not. Perhaps high heat saute is more accurate.

I see SuperBowl along the group food gatherings as described by @ChefCrash of this topic For many the game is the incidental loud noise https://forums.egullet.org/topic/91954-lebanese-breakfast/

I agree with long slow red wine BUT how many is she feeding and do they like the more beefy chewy aspect? I would veer to thin sliced super quick flavorful stir fries . Counter intuitive but you could split it up and do part low/slow and part hot/quick/high flavor. No special equipment required.

Sounds good. When you work with Latin guy they often recall that as their fave. Maybe into Recipe Gullet? Spent years on a recipe and "lost the slip of paper"

MC's recipe for GGD is 1/4 cup creme fraiche, 2T mayo, 2 anchovy fillets, 2 garlic cloves, 1 T each chive, parsley, basil, 2 t lemon juice, 1/4 t black pepper. Quite good.

We usually buy large or extra large depending on the store. We use one per person for breakfast and then maybe for other meals come into play. I would prefer the farmers market but can not often get there They have pics of the hens. This 18 count is $4.49