heidih

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.

I was talking about whole smoked turkeys. Its alot of meat.

It is early for both asparagus and artichoke here. Of course with the imports from south of the border we have asparagus year round but I just can not do it. I get a bit envious when I see some of the varieties of artichokes in other places. Here it is "bigger/better". Sometimes I indulge in the frozen hearts from Trader Joes!

Smoked turkey! Amazing how few people are aware of it. Dad would get a few into the plant for holiday gifting back in the 60's. I found one a few years ago and put it out on the buffet. People went nuts.

@Nicolai Great looking Malaysian but "low salt" hmmm? Those odd to Westerners desserts can be challenging but I have come to enjoy them.

California tap water has the highest amount of plastic particles in the country. (New Yorker 02/04/1019, Kormann, The Widening Gyre) Not scary at all!

A "chin-up" for those of you who may feel discouraged when your plants do not look like the picture perfect ones at the garden ceneter - the reality

I'd be in a food coma - how does the woman drive after that - or is there lots of leftover packing?

Interesting on the hand peeling. The tinned ones are so so far from their fresh kin that they would not recognize one another. Like one of those sayings "once you've had X you can never go back"

There is one of those plastic grooved trays in the house but I hate doing greasy dishes so I just set it on a plate with paper towel to absorb grease or just paper towels right on the glass spinny thing. The microwave is a pain to figure out so I just go old school with full power. Its a newish Bosch with the annoying message "enjoy your meal" when it finishes the cycle. Barbara Tropp taught me that it is ok to use alot of paper towels

Yes he definitety paints vivid word pictures. The dog! A similar style that I enjoy are Marlena de Blasi's 1000 Days in Venice and 1000 Days in Tuscany

I am a fn of MW'd bacon. Always crisp - just gotta watch the timing...

Hard to look at. Not happy at all at all. Sometimes you just have to let it go. I am in the minority but I think that is a too tiny substrate for peas.

I feel so so dumb that I've never made it to Gjelina. I ike the book. will revisit. Thanks for sharing. It is a trafficky part of town and kinda hipster so I shy away,,,