heidih

I don't think fat = flavor just that it carrries flavor so one tempers the amount to maximuze the effect overall

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!

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.

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

Surgical instruments are also a cheap effective option. We use forceps at the Garden to deal with prickly cacti and small seeds and seedlings. Same concept.

One of my favorite bits is walking down long corridors to restrooms and passing the kitchen and seeing the intensity. Talking smaller local places. I don't think we appreciate the team work and difficulty of restos. I really feel a heart tug in family places when you see their kids tucked in a back booth doing their homework.

40th - wow https://sf.eater.com/2019/2/25/18226354/zuni-cafe-40-years-anniversay-judy-rodgers-icon-san-francisco

Interesting - most of the ones from food trucks here that I've tried have little spice heat. That comes from the condiments.

Certainly more diverse which they were aiming for.

Tentativ as well. Don't know my summer term class schedule yet. I'll check in here and let you know if it works. This will at least prompt me to get my passport renewed to meet the new TSA regs...California is not compliant yet...

I am feeling quite sentimental and nostalgic today so for those of you who are not clued into our history https://www.nytimes.com/2014/04/11/nyregion/steven-a-shaw-44-founder-of-an-early-blog-about-food-dies.html

@Smithy Mustard is a big family. It is a huge member of our local flora The horses won't eat it! - so it thrives. Plein air artists come out to capture the spectacle when the hiillsides turn bright yellow., I'll grab a few leaves tomorrow.

@TicTac I tend to use them as any green: soups, with pasta. I do like the greens in a sort of Persian Ash Reshteh style of soup.

Well we had RAIN so the weeds are showing off. Looking forward to using this mallow, mustard and dandelion

Luckily this only happens to me in very vivid dreams! Turkey on a holiday with a big group has been an issue twice. Once the oven gave up the ghost about half an hour in. I suggested the BBQ but NO - the others insisted on driving to a guest's house several miles away and using their ovens. Took forever. BUT since everyone was aware we were sble to laugh about it. Luckily chips and dip toned down the hunger pangs. I tried to serve the salad first (gussied up) but the traditionalists couldn't deal with the thought.... The second was using a new oven for the turkey. After the first hour I went outside to pick citrus and expected to be greeted by lovely aromas when I came back in BUT my sister who can't leave well enough alone had checked the beast several times by opening oven door and not noticing that the display panel was prompting "push start to continue". I suggested we try convection thinking it would speed things up and the meal was only an hour late..... Good luck!

So kind of like the Vietnamese caramel sauce (Nuoc Mau) https://www.vietworldkitchen.com/blog/2007/10/caramel-sauce.html I get it.

I think they are close. In the US hoisin as one sees in squeeze bottles in pho shops is sweeter and less funky. Kind of like Huy Fong Sriracha versus HF chili garlic sauce. https://blog.themalamarket.com/sourcing-tian-mian-jiang-sweet-wheat-paste/

Yes he pushes the envelope on senory experiences but I tke issue with his non-normative emotional outbursts. I have worked with autistic people and there are less dramatic ways to integrate issues with nutrition and sensation . I am not a fan of the term "normal" so do not mean to imply that as a meauring stick. However as we intergrate iot society there are judgments and norms. Yelling and screaming - ,maybe not so productive

I find it intersting that the first place I ever saw a Smithfield country ham in that sort of canvas bag was many many years ago (pre internet) at a Chinese market (99 Ranch).

Oh you cheese enablers! I succumbed to this small piece of triple creme @ $18.99/lb!!! http://www.aoap.com.au/content_common/pr-white-mould-cheese_guilloteau-fromager-daffinois-excellence.seo May be dinner.

@weinoo Slightly ot but of interest to NYC pizza afficianados - did you listen to Ed Levine's history of pizza interview? Pete Wells chimed in. https://soundcloud.com/user-306003081/special-sauce-uncovering

Yes we have often discussed them esp in France but peppered in other topics so no link. So many snacks...so little time ')

Several horticulturists favor zip bags. Closed till grminated then slowly wope kore and m0re. They sell those big ones to store your sweaters in.

@Shelby Beautiful crab - love the knuckles. What is the green dish?