heidih

I recall Marlena de Blasi doing potato bread in her works. An underappreciated food writer. https://www.amazon.com/Thousand-Days-Venice-Unexpected-Romance-ebook/dp/B00AFKIRRS

Agreed - Master Sauce = different animal. Pasra water - why & who has the fridge space? On a busy night in a pasta driven restaurant perhaps biu otherwise seems bit goofy.

@shain Looks and sounds good. I'd add crisp radishes, maybe quick pickled onion, lime wedges and a small bowl of extra green sauce to unite the rice and beans. I want it all

Afgreed on the foil as defeating the uniqueness of grilling. For really beautiful deep red wild salmon: salt only, medium grill, skinside down to crisp up. I grill the lemon (usually halves) alongside to squeeze on at the table.

@weinoo A nice tasty comfort dish. Reminds me of Sopa with Fideo https://www.google.com/search?q=fideo+so%3Ba&rlz=1C1GCEA_enUS755US755&oq=fideo+so%3Ba&aqs=chrome..69i57j0l5.2872j0j8&sourceid=chrome&ie=UTF-8 And yes the rice - good choice

Tunnel cakes were a thing in the 70's. Not necessariy baked in - but tunneled out after baking. My mom's entertainment dessert for special folk was angel food split and tunneled out. (innards pulled out) with a stunning black cherry mousse "tunnel".

This may seem "duh" but as has been pointed out on many sites - don't over buy and keep them on the counter for inspiration or draped with a kitchen towel in the fridge if ambient temperature is too high. On your extra leftover bags there is a trend to repurpose - crochet! https://www.diys.com/plastic-bag-crochet-projects/

Yes those cruciferous veggies seem to engage in natural partnership with a sharp mustard. I'll except broccoli.

Asian markets can be a treasure trove for "cute" gummies.

Oh my! Decibel in a city like SF....? Do tell if you find some. Often the noise can become a caccoon and you just interact with your dining companion tuning the fray out.

Funny on the deer. We had for years a theme park here - Japanese Village Deer Park. It was cuturally informative in a touristy way. https://orangecountytribune.com/2014/08/10/life-and-death-of-japanese-deer-park/

well the minns are a tangelo/grapefruit cross so much more complex. Navels are like the poptarts of oranges. I heard somene asking for navels at the farmers market yeasterday and just bit my over active tongue

@BeeZee Amazing how oiled tofu and foil produce something loveley. I'm partial to tumeric and a hint of fish sauce.with just squirt of citrus (unripe oranges usually)

@Panaderia Canadiense Sure the cake recipient was overjoyed! Welcome back

I'm a popcorn hound. I've taken to kernels, in a pyrex lidded bowl, in the microwave. I don't think I'd spend money for a seasoning blend. Also the microwave part if rife with potential disaster as MW's differ so and volume matters. Green can parmesan on hot popcorn works. My favorite is very slight dribble of good olive oil with furikake (partial to shrimp). My office went through a Hawaiian Hurricane popcorn phase - tasty stuff!

Yes I noticed - sorry. The DGritzer article is still alive.

Are they the blackish/blueish ones or the green lip New Zealander? Thaw by running under cold water for about 10 minutes. Are they debearded? After the under running water, treat like fresh. Kenji at Serious Eats debunks the "unopened" thing "*For the record, you can go ahead and ignore the conventional wisdom that a mussel that doesn't open after cooking shouldn't be eaten. AsDaniel pointed out in his piece on Rhode Island Clam Chowder (and as corroborated by this Australian study)" I'd do a little test drive with a few for confidence.

@David Ross Good combo on the salmon and japchae. I prefer the noodles room temp or barely warm - brings flavors out for me. The vendors I frequent do not always use red bell pepper and DO always use wood ear mushrooms. To me the distinctive flavor of toasted sesame oil is key as well.

often it is the lamb fat that drives peeps away. The meat itself as in a grilled butterflied leg is quite different. Congrats

Some people use gelatin to give their broths and pan sauces a richer mouthfeel. https://www.seriouseats.com/2016/11/how-to-use-gelatin-better-stock-sauce-dessert.html

A true treasure! Steve Sando (Rancho Gordo) almost had her here at eG for a Q&A/interview around her magnificent Oaxaca al Gusto but she'd had a traumatizing public interview that put her off at the time. I love the book. Not necessarily to cook from but to absorb the traditions and learn about cooking methods and how simple ingredients are transformed. Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) https://www.ranchogordoblog.com/2011/01/some-bad-press-for-diana-kennedy.html

Kinda reminds me of early 80's Mexico City. You enjoyed it right? That is the main point

Agreed - pretty much all good. Do encourage her to explore an old coffe house like Cafe Central - like a cathedral -gorgeous and historical. https://www.cafecentral.wien/en/

@Kim Shook Wow those Legos look like Chihuly glass!

Yup In a similar vein Michael Solomonov of Zahav (James Beard "America's Most Outstanding Restaurant 2019") in a Roads & Kingdoms interview https://roadsandkingdoms.com/2019/making-hummus-winning-awards-michael-solomonov/