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I've seen those boards in images for large groups in restaurants but was surprised they got space in that town. Given lots of counter space it might be a fun way to display produce that does not need refrigeration. I've only had boudin lightly boiled, more like poached. Active boil >>> bursting. I was never wowed but maybe grilled or roasted with crispy skin I'd give a go. Alligator I think best enjoyed from vendors at a fair or festival event. Fried nugget type of food with cold beer on a hot day and Cajun live music. Or in a restaurant that is experienced with it.

Paprika: I'd skip McCormicks and go for Szeged. I;ve had luck even with the paprika in the clear plastic bags hunging in the exican section given store has good turnover. The bitter note sorta screams a too high heat/scorch issue. On a humerous note my stepmother thinks she is the goulasch queen. A while back she bought Spice Islands smoked paprika. Smelled harsh to me. She saw the word spice and thought it meant spicy! The woman is 92 and has been in the US sice she was 18 - incapable of deciphering labels. She used it yesterday with a pork goulasch, had the heat blasting, burned it to the point of tossing whole thing includng the pot. The smell! It was very chilly here but I had to open every window and door on that end of hiuse. Plus it was lean cubed loin which would have been done in 1/2 hour or less and she blasted it for a long time "to make it soft" !!!

My Zo is at least 30years old and has suffered a few falls. But I use it often. Many here set some lap cheong (Chinese sausage) on top and let it flavor the rice. God-daughter prefers the sausage with bok choi in steamer and the coco rice alongside.The furthest I go from water + rice is my coconut rice and sometimes peas. Use half coconut milk for the liquid, bit of chicken powder, pinch of S& B Oriental curry powder, few saffron threads. For the pea version I simmer on stove a handful of split peas in some water until 1/2 done and add that at beginning, adjusting liquid amount. As peas break down the end result is a bit crusty on the bottom like a tahdig. When dings done add good handful of minced cilantro and thin sliced green onion or garlic chives (about to flower preferred). Nuoc mam or your spicy sauce preference alongside. I've also set some boneless skinless fish filets on top and they happily steam along. As @weinoo stated tryng to sautee in it is not so great. To me like using the crock pot for slow cooking and pre-sauteeing ingredients. Well then just cook over low flame and save pot cleaning.

What a wonderful assortment to enjoy outdoors with friends. I am not a sweets person, but that cake intrigues. I do like sweet with savory. Oh and the coffee mousse. I typically did the Julia Child classic but subbed Sabra for GrandMarnier. Sabra is an Israeli chocolate & orange liqueur. But I also did one before that that was gelatin stabiized, coffee flavord and whipped to a high level of airy in the mixer. May need to re-visit.

As a kid I thought macaroni was noodles. My stepmother who is native German and French speaker thinks pasta = macaroni - interchangeable.. And now I have the silly lyrics of Yankee Doodle in my head! And of course the "luxury" fad for a while - lobster mac n' cheese. I usually saw it with shells. In the US I think Kraft for many made the blue box the standard meaning of mac n' cheese.

Anywhooo now I do want to try Spargel properly prepared. Though I live in the produce capitol of US our current climate mess would make the product impossible. Poor farmers with flooded fields. Adjustments will be needed. Having good cooking skills and being flexible a bonus in these times.

Wow Mitch you have outdone yourself with wonderful photos, great narrative, and great food + adventure & fun. Thank you muchly!

You guys with the Wild Fork smoked duck breasts have me thinking - maybe try. Yes that simple green sauce can really perk thngs up and variations are endless. I always like your vegetable centric cooking posts and am intrigued by your shaved veg salad. I also like to make salads that last a few days with good variety. Can you elaborate on "shaved"? Thanks.

A cold tarragon and artichoke chicken salad used to be my fave at Trader Joes - Not around anymore. They used dark meat and included angel hair pasta - not my favorite but it worked. Now I need to get some tarragon planted. Grocery store in the clamshell I find tasteless. Thanks for the tarragon + chicken prompt.

Grew up with meringue cookies Are the nuts toasted first, and how finey chopped? Must re-visit. The only inclusion I've ever done is chocolate chips and crushed candy canes.

Ths IndoMie restaurant might amuse and interest those who enjoy them. Not so keen on that burrito though. https://la.eater.com/2023/4/28/23697697/suka-suka-saya-indomie-indonesia-noodles

was the coconut cream used as the fat + liquid to sort of sautee the sausage or? By coconut cream are you referring to a product or the fatty top of the can or ?

Nice meal. I am always interested when I see citrus cut lengthwise versus equator. But I see it in food videos. Ive found it seemed less able to yield juice. Always good to learn and lean out of preconceptions.

So nice to have a super local farm and a relationship. Yes so much of farming is back breaking esp on the harvest end. Strawberries! I miss my local place but I understand why the kids did not want to continue the lifestyle. Japanese farmers that came back even after internment during WW2. Now being honored https://rafu.com/2023/04/torrance-city-council-approves-wwii-camp-wall/

Yes Wild on Ice a tragedy.Always surprised how many recognze the greats. I have an 8 x 10 framed glossy of Ruffian near my desk and my sister shockingy asked recently "Is that her Ruffian?" Food! Taste of home has a nice collection. Hot Brown not my thing but I like reading about the traditional and takes on it. https://www.tasteofhome.com/collection/kentucky-derby-recipes/

I am flashing back to Steel Magnolias when the ladies are shocked and in unison say "Oh Shelby!" But if you like it I am all for it. Dictating taste ticks me off.

I always think of the Wesson commerials that Florence Henderson did showing how much oil went in and what was left. Properly done - almost greaseless.

So is the green unblanched (growing style) valued at all? Sure drives growing cost up. I tried to blanch cardoons once...

Ah perspectove - must be considered. Maybe discussed before but on the white asparagus is it just a more delicate flavor? How would you side by sde it to green. Also if we got green a thick as the white I see it would be quite fibrous. Imagine the blanching affects that issue.

Cauliflower! Maybe a weather thing but also a consumer mania thing - think cauliflower rice for low carb/dieters and cauliflower treated like meat - schwarma, tacos, wetc. I have not bought in a while. Hard when I was used to giant firm heads at 99cent store. Will check next time. Like when short ribs, shanks and such were bargains - ha! I think I am still just paying 50cents for California garlic. May have edged up to $1.

I am over run with oranges and did a simple olive oil orange snack cake last week. Love the brightness. But yours is a bit more famcy. What is the white layer on top? Looks thicker than a frosting.

Angel food cake pans pushed up from the bottom didn't they? I've not seen it in regular ones.

This was a warning label from a major US flour company. Eggs vary globally. Whole in shell eggs are not pasteurized in US; only egg products that may be used lightly or uncooked or if specifically labeled as pasteurized.

I see the green and corn tortillas = fiber. You could go nuts and use Soyrizo

"dressing while warm" is a good thing. Similarly for for potatoes and roasted vegetables. Probably fun to look throug the older magazines.