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heidih

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Everything posted by heidih

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. heidih
    I'd meant to post this pasta dish as an example. https://food52.com/recipes/12362-creamy-avocado-pasta
  9. 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.
  10. heidih
    I don't think fat = flavor just that it carrries flavor so one tempers the amount to maximuze the effect overall
  11. 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!
  12. 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.
  13. 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
  14. heidih
    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.
  15. heidih
    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.
  16. heidih
    40th - wow https://sf.eater.com/2019/2/25/18226354/zuni-cafe-40-years-anniversay-judy-rodgers-icon-san-francisco
  17. heidih

    Lunch 2019

    heidih replied to a topic in Cooking

    Interesting - most of the ones from food trucks here that I've tried have little spice heat. That comes from the condiments.
  18. heidih
    Certainly more diverse which they were aiming for.
  19. heidih
    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...
  20. heidih

    Steven Shaw

    heidih posted a topic in Member News

    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
  21. heidih
    @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.
  22. heidih
    @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.
  23. heidih
    Well we had RAIN so the weeds are showing off. Looking forward to using this mallow, mustard and dandelion
  24. heidih

    Food Funnies

    heidih replied to a topic in Food Media & Arts

  25. heidih
    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!
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