heidih

I am just not getting the salt thing. Yes straight out of packet some of the boxed stuff is horrid to the point of mouth puckering but as cooks we have so much latitude to adjust. I rarely use salt in simple form. I adjust with liquid amounts and proportions. Like when people have a soy sauce fear and dump it on rice they cooked with salt and on salt added food. Same with fish sauce which generally goes into my soups - and I am definitely a soup person.

Not a gravy girl. For soups I try to have reduced roasted bone chicken stock on hand. If not I use the ubiquitous on most Mexican restaurant and home cook's shelves: Knorr Caldo con Sabor de Pollo (chicken bouillon) which is a rough powder. I also use it to amp up the stock if needed. I add aromatics to my soups and use dried mushrooms if it makes sense. Out of the Polish ones - dang. I also save pan drippings in the freezer which can add a "je ne sais quoi" note. Since recipes are never on deck I just play. I do save and freeze flavored poaching liquid from shellfish and fish.

All nice. Aaahhh the classic coctel -seafood, lime, thin spiced tomato liquid looks like nice weather

That is a great video @Bhukhhad Thank you. The dosa at my shop is like the first one. Already crisped up before filling the middle and more like something to pick up. Being in California - I'd say more "taco" style.

Heathen here as well - microwave on paper towels on paper plate. No cleanup, super crispy

OK upon re-reading intern doesn't have a long time there. I would look to the authors, email, social media if applicable,and try to correspond. Probably a 1 in 70 chance but it gets you In the game. From a research perspective look at general first from the link and then dial down. The time frame is not ideal but foot in the door can often yield interesting connections..https://guides.library.harvard.edu/c.php?g=311003&p=2081838 He or she had enough writing skill to get the grant so hone the research/connection skills and go for it Passion for a subject can pry open sticky doors. IMPORTANT - of not already done get a pass code to access the online library. Should be at least temp access if grant processed.

Nice young mustard greens. We used to have a window sill collection of those mustard mugs...and back in the day when Trader Joes had those stone crocks of course mustard - red wax sealed - home decor at its finest All the offices had them as pen/pencil holders when that was a thing. Nice memory.

In my experience the shredded coconut in the baking aisle in the Us is thin, chewy strands and too sweet. I prefer using the one that is shredded and unsweetened.

My experience at USC is that the library staff is extraordinary. So much is in their online inhouse sources - not hunched in the library (though I love tree books) . Also connection with volunteer wiki people. She is oddly a middle age law wiki archivist. Ya never know until you try. Also and perhaps you already have - crafting a succinct document of your goal is helpful so you do not get scattershot stuff (like this!) I agree a great opportunity must be crafted. to maximize the brief time the intern has.

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???