heidih

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

Where else would I get great duck and pheasant and incredible macaroons (the coconut ones) And then hit LACMA - couple blocks away

I am sure your know the under water method is a breeze. I never get them on our trees anymore cuz of critter theft! As kids our favorite stand at the Farmers Market was juice and we always got a little cup of pom. So intense and vibrant. Does stain a bit when you stumble https://www.farmersmarketla.com/

I love self check at Ralphs (Kroger) The software is well written - intuitive, They always have a person watching the 4 stations so if you hit a wall they are right there. There are some sales clerks I like so if there is no line I will do that just to converse. Like the guy who fishes and likes to discuss "what is biting".

As I remember what people gravitate towards - I have noticed a fondness for nước chấm. Light, addictive, lots of umami.

We are awfully backwards. My sis laughs and can not stop saying "what! a checkbook" - but we still do here in Los Angeles. Maddening. Funny how you foot tap with your dominant side. Gotta practice tapping with my left foot to even things out

I think we need a Green Goddess topic. I have Melissa Clark's recipe open on the counter. Sounds so good I would be dippin all day.

As your lovely bread is already herbed I personally would '86 the add in and just do the oil & vinegar. I live in the land of overkill land so veer towards dialing back. https://www.latimes.com/food/jonathan-gold/la-fo-gold-vespertine-review-20170902-story.html

The entire dish entices So who knows a guy who knows guy in Manhattan publishing that will corral Shain?

Those Rice Krispy things often take people down the best path of nostalgia - have at it! Just please do not do the food color thing.