heidih

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.

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 -

Can you share a rough version of recipe. looks great.

I gave examples up topic. In South Asian food culture yes it is butter fruit and most often used in sweets.

I just default to crock pot. Always works for me. Kinda of low brow sous vide?

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

Thats what friends are for https://www.youtube.com/watch?v=HyTpu6BmE88

Ja we don't give steamed food enough love & credit!

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.

Pretty "hole" worthy looking to me. Taste is the bottom line

@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.

Sounds like an "I need tasty comfort food tonit meal.

And New Yorkers / East Coasters fear not - you have a fan base https://www.avocaderia.com/stories