heidih

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.

I trust Colman Andrews https://www.amazon.com/Catalan-Cuisine-Europes-Culinary-Secret/dp/1898697760

@gfweb says it well though I do not sous vide. (not gotten into it) I think the main thread with seafood is "quick" (unless sous vide). Seafood is my main non veg protein. Heat levels of course vary. I suggest experience as the best teacher. I also have had many years good advice from my fishmongers. Most of my fresh seafood is sourced through Santa Monica Seafood. When you ask a fishmonger where they source they are happy to share. Full diclosure I went to school with the kids. https://santamonicaseafood.com/

What we throw in comes back at us. I can't find the comic from today. https://www.nationalgeographic.com/magazine/2019/05/microplastics-impact-on-fish-shown-in-pictures/ I live near an outfall that is well monitored but still it sits on a Superfund site https://www.lacsd.org/environment/ocean_monitoring_n_research_/outfall_system_inspection.asp https://19january2017snapshot.epa.gov/www3/region9/superfund/pvshelf/pdf/PVS-Factsheet-0208-English.pdf

Nice assortment of bananas. I can't get over the perhaps urban legend that they arrived with hitch-hikers on the container ships. Most troubling is the disease issue from a horticultural standpoint. https://www.theguardian.com/science/2018/aug/05/science-search-for-a-super-banana-panama-disease-gm-gene-editing

We always salted. Friends swear by a sprinkle of balsamic. Lime - over rated.

I think MIXOLOGIST is the accepted term now for bars that craft cocktails rather than simply pour a beverage, The food term seems bit odd.

Those 'taters look great. On the fish - orange roughy is so lean. I do not buy it. The flavors sound nice but more for a quick marinade and a very short time in the pan or under broiler. More than that - yes too much.

Oh the smell. We had on a trail - Oreo (black with a big white band in his mid section). Had to hold breath riding past. Heaven forbid if the dog rubbed on the fence - Pungent does not quite capture it. The one up the street used to pin my sister against the stable wall when she was pet-sitting. She almost strangled him once to escape. Los Angeles has a strong bunch of goat speciialized restos and yes a spicy flavoring is most common. I like it.

Have you seen our dear Lucy's blogs from Lyon? I think this is her first (oops images lost software upgrades ) Here is another https://forums.egullet.org/topic/78296-eg-foodblog-bleudauvergne/

Exactly why I have grown them. I was always stricken by the photo in the Time Life Foods of the World France showing adoranble kids eating the buttered bread with radish and salt but maybe mine back then were not fresh enough. Greens are my preference.

I remember my Texas born friend's dad salting melon - so probably southern - although here in LA salty spice mix is given out when you buy fruit fom a street cart vendor

That is a great site I am familiar with. Food is family and comfort. I spent much time talking with a Salvadorean immigrant yesterday When I asked about local places she lit up with extensive descriptions. We had a great dscussion of how our dearly departed J Gold highlghted the immigrant cntributin tofood culture experience. https://www.latimes.com/food/la-fo-jonathan-gold-tribute-events-donations-20180726-story.html

Clean out the fridge before the elders return. "Snow birds" who are now in almost 100F and when they return shop heavily at Costco... So Argentine red shrimp poached in a butter, Dijon mustard, chicken powder broth with an aging bagged salad (mixed greens with a light oil and vinegar) and end of bag of frozen fries. Classy huh And then second course the leftovers on buttered toasted English Muffin. That should open up space,

Can you get local bloggers to talk up the bar menu/experience? As to to the linngering - you might have to be more assertive "would you like to check out great lounge with complimentary coffee?. We have another reservtion at this table" Service issues - like any marriage/relationship there is a settling in period. until the dance is perfected.

Well in retrospect I can say that strawberries with their almost delicate flavor seem to be enhanced by more sugar so perhaps salt would cause an unwanted taste. I definitey get coffee + strawbeerry = ick. unless the coffee was super Schlag heavy

I am in the big city and like the olive bars. It is fun to be able to select a small assortment One store has maybe 8 different types but you can mix & match - same price. The other has mushrooms and sun-dried tomatoes mixed in. Middle Eastern markets - well that is just a mind exploder re choices.