heidih

Well try it! The funk of liver may be interesting. Report back.

Eager to hear what seafood makes sense in the mix. It is a combination I appreciate. Me - I'd add just a touch of fish sauce and avocado.

As a veteran of many many inspections my heart is with you. Hospitals were the worst but similar to restaurants. Easier when I was young and cute

Do you think a moister environment would have produced a better result? Pretty v. tasty....

I won't dip into the while Chick Fil A poliics (I grew uo the sampes all all the time at the mall) but love the glass shaoe. Glass or pastic?

Those "rice noodles" look awfully transluscent - almost lke they have another starch in them. Quite toothsome looking.

Yes they aare built to last - at least the older ones. As I mentioned earlier I had a drop and dent incident witht he machine. The lid clicks in place but it steams out more then before. I just use a little more water.

I like Ethiopian buttermilk cheese made with lemon and not overly drained so it is qute loose - tangy and addictive.

Well now you've done it excpt the onions seem to have done a runnner. Still hunting (in garage and light is burned out). No relish?

My default is to make a broth/stock and discard the meat. Family dog is happy to help

@Ann_T Every season your halibut just kills me. The last I had was from a friend fishing in Alaska. I refuse to pay the price here for a poissibly questionable product. I coud source from my buds at Santa Monica Seafood but that is a logistic and financial stretch. Thank you!

Is the water so so strikingly blue because the water is shallow and the underlying sand is very light i color? Food - well I just ate dinnrr and am hungry again

Rice freezes so well you just need a little moisture on the microwave re-heat. I have the big red sucker but it works with as little as 1-1/ cups. Sometimes i have done as little as a cup.

I never buy more than 2 at a time unless entertaining. I only buy hard ones. If life intervenes I mash and freeze.

I got mine maybe 25 years ago as part of an auction bid. It just happened to contain household contents from a Korean family. No clue to the original purchase date. Model NMRCD18. I dropped it taking down from a high shelf and dented it a couple years ago. I use it maybe weekly, the Korean family probably used it daily. No issues with inner pot. I never have used anythng but the paddle inside. Still performs wonderfully. It also came with a ladle but I sent that to Steven Shaw long ago as his had gone missing.

@Shelby Gotta say I am ccontinually envious how you are able to casually toss out venison x or y. I realize it is a bounty of your hunting. What I pay for something different like lamb or goat is outrageous...

Well if you ever were overweight or involved in weight issues you'd know. My anger level is intense. That said I'll add celery to the mix!

I call it melting. It strings when you lift the spoon.

I cycle it through my kitchen every few weeks. I had the diet association revulsion but got over it. It melts and my favorite perhaps is stirred into Trader Joe's Tomato/roasted red pepper boxed soup. I have no discrimination but have often heard strong brand opinions. It'll get stirred into the lentil and lamb soup today.

For smaller towns the local paper (uif it still exists..) is a source. Not interactive but it can give you some ideas.

As a wood lover those are so cool! Well I like stone too - any granite/marble similar stuff on your roll out agenda? Glass and slate plating I am not particularly fond of but they can be integrated in presentation. The wood items evoke for me as an older person those salad bowls of the 70's

Respectfully it is a different world. In the US sites like Eater are quite well curated. Internationally I am charmed by Roads and Kingdoms. The world now is pinterest, instagram and twitter so actual aggregated website - not so much. You have to follow chefs or research people who write about the city you are interested in.

I think we would enjoy a field trip to Crack Seed in Honolulu. https://www.hawaiimagazine.com/blog-series/island-dispatch/taste-sweet-li-hing-mui-brings-back-hawaii-childhood-memories

I think it is a matter of personal taste. I don't like "steaks". I like to flake off the flesh- lightly cooked. Long story short - experiment. When my buddy woud bring me fillets from his Alaska trips they were usually portioned perhaps for two. They had a skin side and a flesh side. Perhaps there is a definition issue -I think of steaks as sliced directly through the fish in a head to tail through short side of the fish at maybe an inch or so. I tend to broil my salmon and put the fillets on foil with the thin edges covered so they don't overcook.

Yes! A great idea for all the mallow the rains have gifted me with.