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heidih

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Everything posted by heidih

  1. heidih
    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
  2. heidih
    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.
  3. heidih
    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
  4. heidih
    "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.
  5. 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 -
  6. heidih

    Dinner 2019

    heidih replied to a topic in Cooking

    Can you share a rough version of recipe. looks great.
  7. heidih
    I gave examples up topic. In South Asian food culture yes it is butter fruit and most often used in sweets.
  8. heidih
    I just default to crock pot. Always works for me. Kinda of low brow sous vide?
  9. 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
  10. heidih
    Thats what friends are for https://www.youtube.com/watch?v=HyTpu6BmE88
  11. heidih

    Lunch 2019

    heidih replied to a topic in Cooking

    Ja we don't give steamed food enough love & credit!
  12. 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.
  13. heidih
    Pretty "hole" worthy looking to me. Taste is the bottom line
  14. 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.
  15. heidih

    Dinner 2019

    heidih replied to a topic in Cooking

    Sounds like an "I need tasty comfort food tonit meal.
  16. heidih
    And New Yorkers / East Coasters fear not - you have a fan base https://www.avocaderia.com/stories
  17. 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
  18. 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
  19. 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
  20. 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.
  21. 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
  22. 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.
  23. 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.
  24. heidih
    I'd meant to post this pasta dish as an example. https://food52.com/recipes/12362-creamy-avocado-pasta
  25. 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.
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