heidih

It just happened & I cut and pasted Not my personal comfort food zone though it is genetically.

I hope @shain shares. I see fried pasta in that region- there are some packaged products in our "Kosher" section in US

Baja is my backyard. Oh the fish market in Ensenada! The people! Enjoy and share! Thanks! The current food culture there is amazing now on both street level and innovative.

I already posted it! Just above.

STOP - here it is Instant Pot Cabbage Soup Ingredients: 1 can of tomato sauce (14.5 oz can) 1 can of diced tomatoes 1 can of water (use the sauce can to get the sauce that sticks to sides) 1 small to medium cabbage, de-cored and cut into 8 wedges then cut the wedges in half and separate 1 medium yellow onion cut into 1” wedges and separated 1 pound of carrots, peeled and cut into ½” slices (or more if you like carrots) 2 tsp salt ½ tsp pepper 1 tsp garlic powder 6 tbs sugar – to taste 2 lbs of stew meat 1” chunks (chuck is the best, but almost any cut will work) Method: Combine all of the ingredients except the carrots in the IP, cabbage goes in last. Stir it up a bit. Cook on High Pressure for 10 minutes, then quick release. Stir in the carrots and cook for another 6 minutes on high pressure with a 15 minute (to full) natural release. Serve! Notes: I use an 8 qt IP, for a 6 qt you may want to pre-wilt the cabbage by microwaving it for a few minutes so that you can fit it all in. As I am thinking about it, you could also try adding as much cabbage as you can, then add the rest with the carrots. There is no need to pre-brown the meat.

So Hazel's reply: I'm a bit nonplussed. What does he mean by a food archive? If it were some special collection of documents in their library system, I would suggest he search https://library.harvard.edu. Otherwise, I would see where the leads he already has take him.

OK just because I respect eG curiosity I got another pack. Distributed by Kroger out of Cincinnati, Ohio. Asking the local restaurant often flatters them - give it a go

My friend the retired librarian has a son who guest lectures there (landscape architecture) I'll ask her what buzz/key words to use or departments to check. Cool!!!

Amsterdam? - so maybe @Chufi in the plan?

Julia can give you the confidence to do all kinds of daunting stuff and it works out! First souffle, stuffed veal breast (challenging but incredible), baguette. Let us know how it goes.

Unless you have someone like my brother in law around who hand feeds the cockies, kookaburras, and lorikeets. The cockies tap on kitchen window if he is late!

Sorry - trash was picked up!

I get that. - but in the end food is in some way a unifying force.

The ones yu stated The ones you stated. But the markets (esp Asian) are replete with options, As I noted the standards are made here in Southern California. but not that exciting in general. Huge vast biz

That is bottom end generic to most in US. Most groceries the aisle is flight path long and the selections are vast. Perhaps you are from a small town?

Oh well- assumptions rarely a good plan but more frequent than not. So would you say the difference between the fire and the stove is more ambiance than taste or???

@sartoric The Aussie one start at round minute 20 in the second link lecture

This is the guy I mentioned about passion vines https://www.lbcc.edu/staff-highlights/passion-garden Passion fruit starts just after minute 7 - looong but he s a "passionate" speaker worthy of a look and educational My citrus are super late and even Thanksgiving cactus just starting to bloom. We had extreme heat then way cold but with slow gentle rain. Stressed but resilient plants. My nasturtium patch is coming up and there are other patches here and there. . The tender leaves are good eating.

I've been to venues where the volume is so loud it could be the default on a white noise machine. Perhaps younger folk are more used to constant insistent input. The only thing I object to is hearing word for word people's' conversations or music I do not care for and again can hear every word. but I have felt this way since my first high end dining experience at 21 as well as at StarBucks. As to treatment by wait staff - I do not think I ever feel treated differently (at 61) than I did at 21. I may get more respect cuz they think my expense account is bigger I engage subtly and well trained staff know when to drop it a notch.

Good point. Our commoner has useless fruit for eating purposes but the tasty varieties do benefit from more care.I picked up some from a flea market vendor who spoke no English so could not tell me the name of her variety. The scent of the fruit was glorious. In a fit of gluttony we ate them in the car on the long drive home and I did not save seed!

As someone who in various venues has had an abundance of citrus - I treat them as the acid in my cooking and as visual art enjoyment in bowls. Dark now. Will post a few of my heavy bearers tomorrow, Those cone things are beautiful but sound like a bit of a hazard. I used to bring a passion vine expert in to do a talk for Valentine's Day. Very handsome guy who traveled the world looking for new types. Ours http://edis.ifas.ufl.edu/pdffiles/FP/FP45700.pdf I just let sprawl. Some butterflies are hyper attracted. Needs no underplanting - I just let it be - well util it chokes out something else! As you noted the locals are a great info resource.

GM makes GG for GG. Seriously though that Momofuku love thing - Green Goddess in its many iterations rules.

Like there will not be "French onion dip" on every coffee table

OK got some. It is NOT layered. Top left shows a chunk pulled apart - almost looks flaky.

Well that shot brightened up a rather dreary day