heidih

Ha! Made from "real potatoes" - how shockingly trendy Love Geman/English packaging

Good looking fish and very interesting on the female rise in sashimi culture!

Yellow beets or maybe turnip or ??? I see no bleed

@weinoo An actual scent! Amazing. I generally get odd looks when I'm sniffing tomatoes and melons - do it anyway

@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.