heidih

@DiggingDogFarm The influences are myriad and often bizarre. I think women feel it more. I am enormously grateful that I no longer overthink. Of course there are issues that make me go in the direction of not processed, usually sustainable seafood and produce that is not big farma (like not big pharma). In the end I only eat what I enjoy and it works for me - every BODY is different. Eating it cuz it is "good for you" is a joke at my dad's family table. He lives by it and has a sad & pathetic though long life. I do respect peple who heal through realizing what is not working for them (cue Shauna Ahern aka Gluten Free Girl).

The ingredient lists usually just say "spices" - proprietary I assume

@SLB Yup a singular taste. Ditto on the paprika but that went on cucumber w/ sour cream salad as well. Just thought I'd give it a go. If it pains me I'll give it to my sister at Christmas - don't think available "down under"

I think there is celery flavor in it? It is all we ever put on the copious, almost daily, beef steak and roast. (Males had a tendency to walk up to the kitchen door and say - wow that smells great - your mom is the best

Friends swear by the late great Laurie Colwin - https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread Applesauce...?... I think in some parts it is a faux "German" thing. But taste is the main thing

I have home made whole wheat, marinated beets, and liverwurst - close enough - hello breakfast soon

Lawrys is under recognized. LA is the home of it.I used to have an outdoor table set from their downtown resto. The seasoning of my chidhood. Gonna start a topiuc on it!

It comes up alot here. I grew up with it. Do you use it? Do you like it? I am adding it to the shop list. ahttps://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt https://en.wikipedia.org/wiki/Lawry's_The_Prime_Rib

Perhaps I misremember but goose breast is "dark meat" so why separate? Just curious.

Well??? Do read Jason's note on Post #1 explaining the stutter of the flow.

Pick up my water mug and take a few swigs without looking first. It is 55 degrees in here (warmer outside) and I still have ants on anything wet - eewww- I spat it out but...

I'm obsessed thinking about this for Christmas. Did you make the pasta? - it looks like it has a good "chew". If so -recipe? Thanks for the inspiration

I REALLY need new glasses!

I am an idiot! I've bought little arrow shaped roots at the Chinee market in the past. Ouch- memory loss. Yes the myth of kudzu is part of our fabric https://www.smithsonianmag.com/science-nature/true-story-kudzu-vine-ate-south-180956325/

So is this what we buy in processed form as "arrowroot'? I've use the powder as a less gloppy than cornstarch thickener.

It is Pooh , Tigger and Eyore watching cookies bake. :Thats what friends are for" Cue Dionne - https://www.youtube.com/watch?v=HyTpu6BmE88

@David Ross You're killing me with the crab. I had a dream - vivid - a few days ago about eating the sweetest best textured D crab. On a wharf with Vietnamese friend.I can still taste it in my mind!

Oh JUST Jeremiah p b9it of a legebd and icon

I don't. The taste/smell can trigger. Not worth it in my opinion.

Yes the pre-seasoned can be cloying in the salt department (esp TJ) Korean market usully ok cuz more sweet side. I stopped long ago and buy it "nekkid"

These Master Classes keep popping up. Keller interests me https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques

We've always kept the big Treasury collection in the bathroom ')

And finish with nuoc mam made with calamansi juice and orange marmalade as the sugar element

It is cold! Soup needed asap. Had some leftover canned pumpkin from pumpkin bread. No stock so water, a sprinkle of chicken powder, dash of soy, red pepper flakes and dollop of end of cottage cheese container. Bit creamy, soothing. All in microwave. A back up for future crisis moments

For anyone who loves baking bread I think this part 2 of Ed Levine with Amy Scherber and Melissa Weller brings out the passion and considerations. Bread = SO important in culture. Even renowned bakers evolve and learn. https://soundcloud.com/user-306003081/special-sauce-kenji-on-eggs