heidih

@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

They freeze well and do not stick together - kinda IQF. Only need a few with the other bones/meat/skin. I suppose a packet of Knox gelatin would be similar. https://www.seriouseats.com/2016/11/how-to-use-gelatin-better-stock-sauce-dessert.html

Yup - gives you that lip smacky thing in a good way,

As a comparison my upscale market (Bristol Farms) is the only close by that sells chicken backs.$1.99/lb I roast them and they make a great chicken stock. Unfortunately the chicken feet are further away though they freeze well (also excellent for freaking out teen boys when they rummage for snacks in the freezer)

Have not hd acc ess to Hispanic market lately. Do not recall.

A recipe usinng oil;) I used to do them for my dad's coffee break. One used pudding ix. Another had mashed potatoe (the flakes + liquid.

Green or ripe mango?

It is in every Latin market here. Great flavor and cheap.

Tuck them in the powdered sugar sprinkler along with the vanilla bean leftovers. My childhood regular.

I spent a summer month as a girl converting the Austrian recipes to volume. All we had back then was the scale with the sliding weights. Mom's American fiends thought she was selfish when she did not give them her recipes. I know it was inaccurate but she gave them the converted ones. Pre computer age.

Oh at least here in the 80's it was the girl at the pick up bar always "chardonnay". Heavy oak and yucky then. Food follows the path of life travel... we do move on

Truly a pioneer and inspiration for many. We did not know what we had not been introduced to - she did it and was a source of high repute. https://www.latimes.com/obituaries/story/2020-01-18/frieda-caplan-exotic-produce-owner-dead

All lovely but can you explain the chesnut tempeh dumplings please. New combo to me.

Oh yes I do recall. I had a Mexican woman working for me who was perplexed by home ovens - they do not have them either. What I really want is a wood fired outdoor one - a girl can dream. This city is riddled with restaurant ones like Nancy's Pizzeria Mozza https://la.pizzeriamozza.com/

Often served roasted whole to preserve the outer space look. https://www.foodandwine.com/recipes/roman-style-romanesco

It has become quite in vogue here. More cauliflower than broccoli taste to my not too discerning palate. Beautiful though. This I think https://en.wikipedia.org/wiki/Romanesco_broccoli

Looking forward to your salt cod. When I first had it I was clueless. I was relying on some incredible give away books from local S & Ls - i would kills for those today - excellent writers. I am sucker for the wood boxes. Back in 70's it was stocked here by Ralphs https://en.wikipedia.org/wiki/Ralphs