heidih

I used to keep it (and campari) when we lived in a hot part of town (Pasadena) . Refeshing drinks after work. Good call on the star anise - different but along the same flavor lines. Did you enjoy the dish?

Of course that is what I - the ingredient list.

This podcast about the book was really interesting https://awaytogarden.com/the-way-through-the-woods-of-mushrooms-and-mourning-with-long-litt-woon/

Pops right up for me. It is the preview view of the book. The listed reipe is verbatim as @Anna N posted Note I am in Google Chrome so maybe that is a difference.

I've done it out of necessity when we had way way too much from an event. They were flavored and would not keep as long as plain in fridge (cilianto/jalapeno, roasted tomato - like that). Texture was affected and the water separates out upon thaw but a vigorous beat got acceptable acceptable again. Not ideal by any eans but salvageable.

As @chromedome notes, I don't think she would hop on. Also as liuzhou noted in China - they slowed the internet down during crisis so that posting was pretty impossible...

Heck I just cut them in half and tick a fork in mddle and twist. Still a scupturally interesting piece. I see it more as a planter for ]succulentts and the like (seriously)

Only tiimes I've ever had it was when they used to hand out samples at the mall. Then to complete the snnacking we'd stand in the Mrs. Fields cookie line. At home I adored vegetables so this was a fun interlude.

I usually buy mine. Did not realize that they fake color it until I read the wiki just now. I wondered why it was red How do you make yours?

Due to the significant incidence of high blood pressure in our African American community and the issue of sodium intake, our markets all started carrying smoked turkey necks and wings which have become the smoked meat of choice for collards and similar dishes. Pretty good sub

But wouldn't you lose the textural element? Those pudding ones are like a puree.

Sculputally interesting but impractical at best

Ha! I was gonna send you the link to this as you came to mind when I saw it the other day And her is anothr one https://www.vice.com/en_us/article/4xbmyw/take-a-hint-from-milk-bar-and-put-kimchi-in-your-quesadilla

David Lebovitz just mentioned a re-print of Claudia Fleming's book. I like her ideas https://www.davidlebovitz.com/claudia-flemings-stout-gingerbread-ginger-cake-recipe-the-last-course/#more-44609

Wow that is interesting. I grew up with crawdads at the local lakes but never heard that!

Forgot I had this bookmarked from The Guardian -a little different https://www.theguardian.com/lifeandstyle/2018/mar/07/pickle-ferment-recipes-six-of-the-best

Well now you sent me down the rabbit hole cuz those look like mustard seeds at the bottom- picked ones were which were a "thing" a while back. Has to happen again. Sweet hubby! https://www.seriouseats.com/recipes/2019/06/pickled-mustard-seeds.html

More "food for thought" Our celebrated Tartine group. https://www.bonappetit.com/story/caitlin-hata

I see the local Hispanic workers on the hillsides and in the canyons picking them often.

My chickens always ran around in a large area in their crazy way (until a hawk flew over or Rudy Rooster got horny) - they are more aware than one would imagine. Great flavor in the eggs

This is how I see people grabbing them in the grocery stores and farmers markts. So they will ripen on their own once brought home? They seemed kinda boring to me when I tasted.in the pictured state.

They like to hode so oftn people make newspaper tents and then scoop them up in the morbing. They ARE quite annoying. They like waste like leaf debris so elimunatng that temtation can help. From my dear Margaret's site Ken. Not on this scale. I had earwigs in a very large planter at the Brooklyn garden, when I still had the Brooklyn garden, in the front yard. It was like 5 foot by 5 foot—a big container. They would crawl into the buds of the rhododendron it was planted it; they were so gross. What I did was put a small board down on the surface of the soil overnight. In the morning I would go out and there they would be, and though I’m sure I blacked out, but I think I just squished them then. But we’re talking seven to 10—it sounds like she has the invading army. Q. Seven to 10 thousand. Ken. Eeewwww. They’re so creepy, and why do they call them earwigs (but don’t tell me). Q. I don’t want to know, either. It’s good that your instinct was to put down the board and do that, because they are active mostly at night (like slugs—another thing you might put down the board for, to trap them). They apparently seek out dark, cool, moist places. Like mulch. Ken. Like all her mulch. Q. There you go. On every reference site where I looked up earwigs, trapping is always recommended. I have never had a bad problem, just a couple here and there, like what you are saying. But every reference site really talked about trapping as not just the least-toxic method but also the most effective method of control of earwigs, as it is for slugs. (With slugs you can bait for them, as we talked about on a previous program.) One of my favorite sites for reference, even though I don’t live in California, is the University of California Integrated Pest Management Program. They have an incredible encyclopedia, pest by pest, and they tell you the life history and biology of each pest—what it eats, how it lives, where it lives, what it likes and doesn’t like—and the least-toxic methods in descending order from safest to chemicals. [Earwigs on the California website.] They kind of teach you about each pest, so you know what you are up against, and here are a couple of kooky things I learned about earwigs: Those pincers are used for defense, the forceps, but you can tell a male from a female—in case you want to sex your earwigs. [Illustration of sexes above, from BugBoy52.40 on Wikipedia; own work, CC BY-SA 3.0.] Ken. More than anything. Q. I knew you did. That the males’ forceps are somewhat curved but straighter in the females. That earwigs may have some benefits: some of them eat aphids (besides your seedlings). And they recommend trapping—the board thing that you said, or: “a low-sided can, such as a cat food or tuna fish can, with ½-inch of oil in the bottom, makes an excellent trap.” Apparently fish oil such as tuna-fish oil is very attractive, or vegetable oil “with a drop of bacon grease” for you non-vegetarians. [Laughter.] The cans should be sunk into the ground so the top is at soil level. Or rolled-up newspaper, corrugated cardboard—the boards as you said. People even use a short piece of hose that they cut out of an old garden hose; apparently they’ll crawl into that. The key is to put them out for nighttime and check your traps first thing in the morning. And then of course garden sanitation, because they love decaying and floppy stuff.

Yes we have a deep history in the US in such classics as Laura Ingalls Wilder's books. The ice house was a luxury. Canning of course as well as fermentation. We tend to have a "set it and forget it mindset" and do not remember our legacy. Many of our younger chefs in LA are preserving in classic ways. Certainly NOMA in Denmark has been an influence. . I like it. https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184

My cheese intro was in Corsica as a young teen - brocciu - sold by a sheepherd going door to door. https://en.wikipedia.org/wiki/Brocciu My Viennese friend was into the chesnut leaf wrapped cheese - (Banon) I did not quite warm up to that though today I would enjoy. When your experience is plastic American singles there is an acceptance curve. https://www.cheese.com/banon/

I am still waiting to hear "the plan" as one friend usually is gifted a monster by a tenant and we potluck all the trimmings. I am collecting ideas. I kind if blew their precnceived notions last year with the olive oil orange cake - they thought it was cornbread from visual