heidih

@Duvel Ja Fleischsalat on an eggy bread like challah = total comfort.

As a European yup bread to swipe sauce no matter the kind ! Not me right now but it is my history,

Well I stand corrected - I had predicted less than success. Sounds great!

Kinda like American comfort food "tuna noodle casserole" BUT tell us about "chili tuna" ?!

Tourism! Who knows...

I am a fan of their pickly products

I had one open concept kitchen - open to a great room! The TV and surround sound bout drove me nuts. I do like having a counter with stools for the p-eeps you do want to interact with. Lat kitchen designer talked us into trash bins in island space (in a pull out).m Still living with that nightmare. It doesn't ventilate so you open the drawer and get a whiff of yuck! The racoons have stopped messing with the bins as I am out there constantly throwing stuff away (well bit exaggerated but )

Gotta love those dancing bonito shavings.

Well a quick example would be a Filipino patis as a more intense one and 3Crabs as more refined. Also if you have a 750ml bottle in your pantry over time the salt comes out and the liquid concentrates so take that into account. (ya know that crusty neck)

Like "Balmain bugs": - sweet and tender. Our local spiny lobster has a similar flavor though more firm texture Pretty accurate Wicki https://en.wikipedia.org/wiki/California_spiny_lobster

If you are on about TJ Dijon which I love - it is maybe $3 - love it Their Seville orange marmalade and balsamic are my go to"

Perhaps you were being sarcastic. It is an epiphytic plant from southern western hemisphere climates in the bromeliad family. Common name = "air plant". Think the Spanish Moss hanging from oaks in the southern US.

There seems to be confusion with the term "sushi rice". Shorter grain somewhat sticky rice is the base and then it is stirred up with vinegar, sugar and salt when used as a sushi base. But standing alone it is just a shorter grain rice. I use Calrose which we grow here in California - just a variety - kinda popular. https://en.wikipedia.org/wiki/Calrose_rice

OK so we can add "mudbugs" to the equation. Gotta love crayfish. https://nola.eater.com/maps/best-boiled-crawfish-new-orleans-nola

Fastnacht was the only time mom made the donuts with a coin in one. Much anticipated and enjoyed. We always had a vanilla bean in the powdered sugar shaker.

Oh ja - tried to clean the pot but binned it. The mess I walk way out on the property. Not sure even the racoons eat it!

I've become a fan of frozen Argentine red shrimp - wild. Just a kiss of heat is all they require. Trader Joes and Kroger carry them (for me Kroger = Ralphs) I've bought live Santa Barbara spot prawns and wow expensive when up in Morro Bay but that is a huge indulgence. They tend to be full of roe as well. https://santamonicaseafood.com/seafood/santa-barbara-spot-prawns

Oh gosh - burned green bean for some reason really stink. Done it!

Speaking with my appliance repair guy he noted the main fridge failure is the icemaker and that has been my experience as well. I use up to 3 trays during summer heat. Bag em up and re-fill. Not a time sink.

I've always used the hard ones softened as one does. When making fried sprng rolls, like working with phyllo - move quickly/do not over handle to avoid gumming up

They bake so worth a go. I have an old Vietnamese cookbook curated by Claiborne and Pepin that includes baking. Can't find it now.

Like @liuzhou I dropped a favorite item on a marble floor while it contained a hot liquid. A mug from my sis and the handle fractured right off. As your mind races with "do over please please". I have the original box that has the mug artwork on it but not sure if that makes me feel better or worse. Ggrrrr

As a veteran of many kitchen and also home buying scenarios I'd say almost nothing is "non-negatiable". Look at kitchens in Hong Kong or New York City -walk in closets! For me it is counterspace, windows so I am not working in a "room withut a view", and either existing or good appliances or room for what your preference is. As a designer I find that the feeling of the property in general as well as how you feel in the kitchen space is paramount. Melissa Clark tells a great story about her early NYC apartment where the cat could only enter if she had one foot out the doorway, appliances piled on top of every space, and she catered some pretty cool meals.

I looked at that NYT recipe that had a lot of fish sauce in it. Fish sauce is my main salt unless for baking or pasta so it is almost daily for me. I've always enjoyed it with avocado. I offer that Southeast Asian cuisines heavily adhere to the balancing of flavor to taste principle a well as "hot/sour/salty/sweet" +(sometimes bitter). When you have a Vietnamese salad for instance it usually starts with nuoc mam which is already balanced within those profiles. I distinctly remember my Vietnamese mentor Kym showing me her pantry with 2 different bottles: One for cooked preps and the other for dipping sauce and raw applications. "fish sauce is not a universal flavor - you have to taste as you go. I will admit to being a Red Boat virgin as are many of my SEA friends

"red fish, blue fish" - sorry As @pastrygirl notes you want the skin up at serving if you enjoy it. Honestly with thin fish I broil with the rack lower down. Achieves the result I like- moist fish, crispy skin. if that is in your taste equation.