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heidih

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Everything posted by heidih

  1. heidih
    Yup that is why I see avocado more as a texture than flavor element. From my long ago eG blog (2011) a big boy locally -
  2. heidih

    Dinner 2019

    heidih replied to a topic in Cooking

    Can you share a rough version of recipe. looks great.
  3. heidih
    I gave examples up topic. In South Asian food culture yes it is butter fruit and most often used in sweets.
  4. heidih
    I just default to crock pot. Always works for me. Kinda of low brow sous vide?
  5. heidih
    I have approched in different ways. Sometimes leftover good stuff to MW, somtimes we'd go to the very adjacent Mexican. Having a "go to" can be comforting even if repetative when time crucial. So maybe my take is comfort on a busy day trumps innovative Hard to use word trump but it fits linguisticaly
  6. heidih
    Thats what friends are for https://www.youtube.com/watch?v=HyTpu6BmE88
  7. heidih

    Lunch 2019

    heidih replied to a topic in Cooking

    Ja we don't give steamed food enough love & credit!
  8. heidih
    Great adventure. I think you can BREATHE and know your food is great. Fermentation - such a trend as in Noma and lots of US places. .My best suggestion is to remember folks are in your restaurant for a meal that tastes great and to be offerd excellent welcoming service.
  9. heidih
    Pretty "hole" worthy looking to me. Taste is the bottom line
  10. heidih
    @Shelby Even in avocado land the rule is "buy hard, set in fruit bowl, when you can just just barely feel some give where the stem was it is time to try!" Not like cantaloupe where where your nose assists.
  11. heidih

    Dinner 2019

    heidih replied to a topic in Cooking

    Sounds like an "I need tasty comfort food tonit meal.
  12. heidih
    And New Yorkers / East Coasters fear not - you have a fan base https://www.avocaderia.com/stories
  13. heidih
    Oops this is the link I meant to post. Gjelina is the most straight forward - love that ktitchen and their cookbook nhttps://www.nytimes.com/2017/06/20/t-magazine/food/avocado-toast-los-angeles-sqirl-dinette-dune-gjelina.html
  14. heidih
    Well check out our rather famous description of Jessica Koslow's (Sqirl) https://www.latimes.com/local/lanow/la-me-avocado-toast-sqirl-los-angeles-20190304-htmlstory.html
  15. heidih
    I have friends who swear by an avocado half with a drizzle of good balsamic and a sprinkle of salt. They groan - it can be embarassing
  16. heidih
    Guessing you meant avocado for mayo Yes it is creamy though pricier than mayo. I can get them (small ones) at ethnic markets on the cheap but mainstream groceries - not so much. Surprisingly my farmers market (organic) is often the better deal.
  17. heidih
    I do admire her tenacity and adhernce to excellence. But - sometimes we are intimidated. Melissa Clark's roast chcken on croutons stikes an easy medium https://cooking.nytimes.com/recipes/1012437-garlic-and-thyme-roasted-chicken-with-crispy-drippings-croutonsn Looking forward to @MetsFan5 rport on her upcoming visit
  18. heidih
    @David Ross I don't think they would absorb the brine. @sartoric I fought with thhe critters over mine. The squirrels especially would takee a nibble out of a rock hard one which then rotteed and never ripened. You don't want them to ripen on the tree.
  19. heidih

    Pesto Basics

    heidih replied to a topic in Cooking

    I always refer back to fridge temps. I've kept grocery store fresh one for a couple weeks but rely on nose and taste. I think the freshness of the significant herbal appeal deteriorates. Freezer may be better option.
  20. heidih
    I'd meant to post this pasta dish as an example. https://food52.com/recipes/12362-creamy-avocado-pasta
  21. heidih
    I'm not too fond of the fried ones. I think even a light batter interferes with their delicate flavor such that they become just a texture. That said and as previously n0ted I am quite a fan girl in general. In a warm prep where the cubes are added at the very end (so just heated a bit) or a dal they can be a lovely element.
  22. heidih
    I don't think fat = flavor just that it carrries flavor so one tempers the amount to maximuze the effect overall
  23. heidih
    It is linked in my post but just in case - the incredible food writer Robyn Eckhardt shares this https://eatingasia.typepad.com/eatingasia/2006/07/well_shut_my_mo.html I had a flashback moment about my long ago childhood favorite school lunch. A sandwich with mashed avocado and garlic powder. I was teased massively but they were good!
  24. heidih
    Also quite common: An egg baked in an avo half is a thing as well as fried slices as appetizer. They are great cubed into ceviche. I think of them as a creamy, slightly grassy element in almost anything. There are numerous recipes on the net using them as a pasta sauce.
  25. heidih
    Ha! I live in the jokeland of avocado toast. Have had the pleasure of my own trees. There are other countries where they are used in more sweet applicationslike the popular avocado drinks in Vietnamese cuisine. I topped my breakfast corn/egg tortilla with avocado chunks, hot sauce, melty cheese and torn cilantro this morning and am considering repeat tonight. https://www.vietworldkitchen.com/blog/2007/07/avocado-shake.html
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