heidih

Ha! When a noted cookbook author started doing summer in France every year she asked her parents if the French were in pain alot because of the bread signage

For example an often discussed book from Wookwan https://www.scmp.com/magazines/style/people-events/article/2149720/buddhist-nun-wookwans-temple-food-cookbook-focuses

Curious why Chinese. Many of the temples that do the communal meals are from other places. Also it is generally as noted a communal experience and something one would learn hands on when assisting. .

I'll have to dig up the little book put out just post WW2 in Austria - EVERYTHING was potato - no flour around and not much else

I think it is just a "how we always build it". I don't care about right or left as much as where swings into (kinda like a fridge that you can make left or right so it does not hit a cabinet or the stove/oven - but not a MW option logistically. . . Hey break your dominant arm enough times - ya become ambidextrous

Pommes Aligot - I think it was Lucy Vanel @bleudauvergne that introduced us to this simple comfort food many years ago. Potatoes much beaten with cheese that turns gooey, almost stretchy and wow. Wine needed to cut richness. https://www.seriouseats.com/recipes/2016/12/pommes-aligot-french-cheese-mashed-potatoes-recipe.html Any fans?

I think it depends on your use and need. Our 5 year old Bosch crapped out - start and shuts off. Pain to get at (above oven in built cabinet)and not gonna pay repair person to futz. We got a $60 one we use several times a day to heat things up and sometimes to cook vegetables and small things. Just fine. Tucked it in a corner.

My friend had them yesterday. They gave her a fork and i said I thought they were portable breakfast - use your hands. A nice protein choice versus sugar laden muffins. Nice she likes them - endless options.

No the world is different now. My blond/blue also requested bento style. Never ever accepted a sandwich or the cafeteria food (bland he said).

I skipped lunch yesterday and was starving by evening and of course nothing appealed. Toasted some no-knead, dished up some quick-pickled beets, and made a very simple egg salad. Just not too hard boiled eggs roughly chopped and mixed with paprika, S & P, Dijon, and mayo. Total comfort. I never had egg salad until last year of college when a Texan made it for a quick lunch. She did not cook much but this she could handle (and well). As I recall she used dry mustard but I was out. Oh we did get scrambled egg sandwiches - just and egg - no dressing) for school lunches. Bit smelly by noon. Melissa Clark tells the story of trying to achieve a signature lunch sandwich like Harriet the Spy's tomato one. She chose egg salad. The day there was no frozen juice can in her bag - you can imagine. Haz-Mat needed for her locker.

The vegetable from seed gardeners might enjoy this interview and the seed source links https://awaytogarden.com/seed-series-irresistibly-tasty-varieties-to-try-with-lane-selman-of-culinary-breeding-network/

I forgot about baked eggs in muffin tins. Just the egg in a greased tin. They were then set on creamed spinach for Holy Thursday. I've never made them in adulthood. I love love creamed spinach so see ya in the spring with an update. I know that is not what Green Thursday is derived from but how we did it.

Eggs - a miracle that we take for granted, sometimes drool over as egg porn. feared nutritionally for a while; the list goes on. I needed a hit of protein in a soup today and meant to do egg drop style but the phone rang, I turned the burner off, and returned to a lightly creamy and simple enriched broth. When I started cooking from Julia Child long ago eggs took am important role. One's first quiche, eggs as enrichment, souffle - long long list. And then forays into other countries - tea eggs, baked whole in shell, in flavorful saucy bakes, eggs and tomatoes in a quicky wok pass. So...I ask - your most stellar egg forays recently or as standards.? I live in the land of Eggslut = Alvin Cailan) https://en.wikipedia.org/wiki/Eggs An older topic as inspiration https://forums.egullet.org/topic/147288-the-egg-thread/

I think that "they" think the layering make it more like crab which is flaky.and shredable. Just like the goofy pink coloring to mimic real crab. The roll on the plank - not what you want. Next time I buy some I will do a close up and make sure it is not just very compacted layers. Don't want to mislead you.

@rotuts Regarding the newspaper - our big fish market specializes in live Dungeness. The tables are concrete and there are piles of newspaper to be used. They rent the wooden mallets for $1. I just stuff a nutcracker in my bag - less splintery bits.

Since we tend to be F v C centric - that is just over 100F! Oh those cabbage family veggies....

I am a writer I'll bite. The company supplying tables/chairs/tablecloths did arrive.However several of the cloths were damaged. Why I now despise the color pink. My Mexican helper lady (from Jalisco - wife of my dad's super employee) helped me find a pink bobbin for the sewing machine and we stitched them together as I ran back and forth testing the sauce, the potato salad and figuring out how to manage the bread bakes. (no white dress on my bod at this point) Then the breeze came up and all the little tables vases fell over so we ran round gathering small stones to put in them to hold down. The valet guys alerted me that lot of peeps were here. OK maybe put that dress on. At this point only diet coke had been consumed last 24 or more hours... Beef started to smell "done" so had them carve and tent outer layer. Ultimately only compliments esp the BBQ sauce. I think I secretly like the rush of deadline and chaos! Photos are apparently in a deeply buried place somewhere...

Agreed - that self help idea = disaster. There is much food science by the producers. I think sourcing is the issue. Next time I buy it I will do a better side view . Some producers are trying to mimic the "shred/flake" of real crab. What I get has a real "chew:. Onward

Oh hell we did homemade BBQ sauce for the spit roasted beef and lamb (Croatian guys came with their rig outside), all the other salads and starches by myself and the older grammy types who had come from across country and Canada. . I did order the cake - different flavor in each layer and only flower petals (organic) from my florist friend. (yes the chocolate layer ended up smashed on my dress) Certainly took my mind off of things before walked down the "aisle" back lawn when a small plane buzzed us and nobody could hear the judge (I'd been his flower girl when he married). Guitarist was best friend's brother (an aerospace engineer) and the singer and band were from high school doing covers from that era. There were many other hilarious moments. I ate nothing and almost passed out after the one glass of champagne the neighbor handed me.

I just called my big fish market - $14.99/lb - from Northern California.

Applaud your efforts and sorry about the challenges. I have always done huge gatherings with buffet style/come as you wish over many hours. Heck I catered my 200+ guest wedding... At some point I embraced paper plates, aluminum disposable pans and concentrated on good food and company. No last minute prep. My take. Oh currently so windy the house is practically shuddering...

Snap - I thought it was smoking break/snacktime. They like their word play

All the Asian markets have them. More around the Christmas/New Year holidays. Particularly in Torrance/Gardena which is heavily Japanese/Hawaiian Hawaiian Host pretty local https://www.hawaiianhost.com/our-legacy/ Same city as Nissin (ramen)

Hhmm - never had the milk chocolate ones. The place is littered with them cuz of our local ties with Hawaii. Will keep an eye out. Honestly though I find macadamias not as interesting as say roasted almonds when combined with chocolate. Beautiful nuts though. Used to jeep a bowlful of unshelled as a coffee table conversation piece. I think you either have to run them over under the car tire or have a cockatoo crack them for you No prominent seam.

Ha! I assumed beer + chips & dip (Lipton onion preferably)