heidih

@gfron1 Maybe you mentioned this earlier but my mind leapt to you when I saw this blurb about Sean Brock: " In late 2019/early 2020, he will open a two-story restaurant in East Nashville, Tennessee centered around Appalachian cuisine. "

Gluten Free Girl (Shauna James) has a number of baking books.. She is an excellent writer as a bonus.

Ummm.... the grocery store tomatoes are almost always hybrids not GMO. They taste like nothing oftentimes because they are picked so green and are the varieties that can withstand the abuse of machine picking, packing and shipping. This article gives a good overview of differences between heirloom and hybrid (v. GMO) https://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/

Color does not appeal to me - have not tasted.

Several producers market them through produce departments here. It has been a number of years. If you scroll down on ths link you will see Black Krim. Laurel is a local grower of the plants for sale. https://www.heirloomtomatoplants.com/Heirloom -Tomato_Plants_Heirloom_Tomato _seeds.htm

I first had them grilled by a Taiwanese neighbor bout 30 years ago. I tend to marinate my own but Korean markets have them pre-marinated along with other meats. Not packaged. You indicate how much you want and they put it in plastic bag for you. If one enjoys knawing on gristly bone bits they are a treat along with the flavorful meat.

I think we are headed into psych territory. I disagree about the kids being intentionally manipulative. Remember that fruit is an option. Vary the types and colors and you get a broad nutritional profile. My nephew in med school is now n adventurouse eater but had a few "white only/not foods touching years. He naturally changed without manipulation or pushing.

I get my Pyrex at the big vintage flea market the has plenty every month..

I've taken to Kenji's method. If some really small ones are in the mix I'll leave them whole. https://www.seriouseats.com/2017/10/how-to-roast-brussels-sprouts-and-broccoli.html

That miso salmon looks good. What were the other glaze components?

I understand the mouse studies are not science based evidence as to humans and that dose is a major factor. I am not going the tomato leaf pesto route. The simmering a few leaves in tomato sauce I have done. Oh and anecdotally the horses won't eat the wild mustard so abundant here in California but humans do

Garden Betty does a good overview here https://www.gardenbetty.com/tomato-leaves-the-toxic-myth/

Yes I know - why I said (with typos) caught in fresh water. Since rotuts is in the NorthEast I thought it might be an option

Amerca Eel caught infeshwater in the NorthEast. A huge ind8stry Most shipped to Asia.: "Within a year, when the farmed eels reach about a foot long, they’re harvested and prepared—split down the back, gutted, deboned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce, and grilled. Then they’re vacuum- packed and exported to be served, as unagi, at sushi joints all over the world, including the United States."

Yes people are different and have different sensitivities. My 96 year old father had a horrid reaction couple weeks ago. I could use it as a sprinkle all the time. We have to recognise what in fact affects us. He schools me on not eating enough fruit and won't listen when I tell him fruit causes food cravings for ME. Literally every body is different.

Don't go there but you have to remember who ad creators are - way young generation. Would be interesting to see the "after"stats, Some folks trying to think out of the box. (but in the box literally) Kinda like I don't get most of the memes.

That is our JAZ @JAZ Looks good

K thnks. Does taste a grade above generic.

I am generally a generic black tea or jasmine tea drinker but my son gave me this and I do enjoy it

They are pretty but as others have noted it is an evaporation/condensation of flavors I think as well as how temperature works. Someone will write their PhD on this one day

Should you explore it seriously - Garden Betty has some thought out posts. An exmple https://www.gardenbetty.com/a-tour-of-my-new-chicken-coop/

Beautiful eggs

Catfish used to be considered "muddy". I like the texture and taste. My even mainstream markets sell "nuggets" (not breaded - just the off peelings). And of course my favorite vendor https://santamonicaseafood.com/seafood/catfish

Yup there would significantly be the entire large Gulf!

As previously noted - ethnic markets are the big ticket. Chinese celery is mostly leafy with tender green stalks. In a pinch at a mainstream market.= parsnip comes sort of close to parsley root. I grew up with it - we grew our own. As to brocolli - that is odd in terms of offerings. In all my mainstream markets there are always 2 types on offer."Crowns, and whole stalks. No idea where you live. Cilantro (coriander) root has become established as significant here for curry pastes. I've grown celery (un blanched) - I almost fell down laughing when one of the neighbrhood kids ripped a bit off and was astounded that it had so much flavor.