heidih

That IS odd.Why I avoid "bible" anything. Most pastry chefs writing recently use salt as an enhancement. YOUR taste matters.

Yup = that is why in mu hood Lawry's Lemon Pepper (as well as the seasoning salt) was a staple. A 60's thing.

Sadly I grew up with margarine and non-fat milk. Only got into butter when had room mate few years ago who kept it on the counter. In restaurants I never undersstod the icy cold stuff - you could not taste it!

Quail eggs just call out - like works of art

At least here on the left coast I think we have gotten past that myth. All good now here in the crazy state.

We do that at the Garden "old school" and run the coffee pot with just water and dip in. The greenhouse is heated of course but fingers can remain stiff and v. cold. Hard to work with delicate seedling wearing gloves.

Oh the smell. We had on a trail - Oreo (black with a big white band in his med 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.

Cod and cuttlefish have me hungry. I think the 70's were the era of that pink "white zinfandel" that was very sweet. We had a neighbor who started Estrella - it was a hot seller at trader Joes https://broncowine.com/product/estrella-river-winery-white-zinfandel/

OK now inspired to plant garlic chive again. Ramps not in this zone. Nice dafs.

@Anna N Great looking meals above!. Especially the cauliflower preps. As to the convoluted story at the Carib restaurant - well Jesuits are different. (have you ever read Andrew Greeley?)

Have not had in yeaars. We kept the patties in the freezer and mom kept a candy dish of the Andes near front door. Constant mental calcultions as to how many we could sneak before she noticed. We re-stacked them tto "fluff up" appearance. So answwer = both

Lovely bright space. My kitchen designers would lament the distance (too much between prep and cooking but I think your island sounds like the "solution". I think you mentioned wanting to have people so an island with stool space might solve that. I have posted this before. Only image I can find of a former one. (not me) Half was under counter storage and other part overhung and we put stools there.

I usually use eggs but today tuna was calling. Peas are a funny veg from frozen - little burts of sweet and starch. Today with Dijon mustrd, capers, onion and mayo. Low brow water pack tuna On toasted English muffin

Appealng as always. Maldive fish flakes sound interesting mixed with the coconut. The coconut is on my shopping list. Will probably just get tiny drried Mexican shrimp as they are cheap and pack some flavor. The rains made the nasturtiumms go wild so I think them an interesting green (+ flower) to treat like that.

Great writing and great food http://www.grubstreet.com/2018/05/author-jessica-knoll-grub-street-diet.html

o I am obviously not Ann but just as with phyllo or puff pastry ya gotta just do it. The current trend is high hiydation. With a standard recipe the "rest" is critical. I grew up with noodles and leaarned dough resting at great grand mother's knee. When you look at shows you see just a sort of hand knuckle movement rather than actual touching/pulling. Think also of pie crust - cool hamds and just do it.

There is also the type of potato. I came up with the basic Idaho Russet. Today it iss fancy pants potato selection. Might be affecting your result

Minimalist here for just a few. who care little about tradition. Egg/pea salad on toast points or with corn tortilla chips freshy made and split pea soup with a roasteed lamb stock base (simmering now). . Lemon bars for tea/coffee.

Serioyus Eats addrressed the issue the other day probably for Passover frying. . Hopefully our master fry folki like @Shelby and @HungryChris If done properly your food should be crisp and not oily. If you measure before and af6ter there shoud be only a slight difference, https://www.seriouseats.com/2019/04/how-to-dispose-of-cooking-oil.html

2 thihgs: I can share that when I intervuewed at the HQ it was made absolutely clear that customer serviice is a priority. They will find out for you. 2 - Yes suun dried. Check out this older eG blog from Turkey. https://forums.egullet.org/topic/96590-eg-foodblog-sazji-istanbul-glutfests/

II am not a ham person. Taken to usng baked soyrizo (ok eye rolls accepted) but you have inspired me to get some going wit saved roasted lamk shank bones. Thanks! It is COLD here.

One of the local mayors refused to let FatBurger into the city. I find In n' Out boring and did enjoy the other chain esp with an egg. Much more flavorful - but that was probably 20 yeaars ago...When I did dog adoption events we wer often adjacent to a FB but I was kinda over it. The smell clashed with the mega chain pasta joint next door. Smelll does affect taste.

Oh my! Checking my AMEX points! Jealous! Frying the curry leaves like sage makes culinary sense

I agree with pesto or treat it as the green in a stir fry or soup. the pugenny goes way, It is just a green veg. Same with basil or parsley.

Funny observation/ Here in Los Anglees where you can feel like you are IN an Asian local market in many places - HMart is not as loved and is perceived as a bit anitseptic. I go several miles furter to feel the energy. The madrush i produce dept. Feom my 2011 blog.