heidih

The hardy just grow -----without intervention

We had a food truck vendor st the Garden for a while and my fried was addicted to the fries in that style. We bought me a basket once. I do the cheater verson with extra crispy style fozen fries and then the garlic and parm. The day I had them it was summer and he had chiffonade of basil added. THAT made it for me.

@JoNorvelleWalker The timing issue Margaret discussed was not to start the seeds too earlly if they are headed for outdoor transplant. If you have vigorous seedlings and then they stay inside ffor too long because your frost is not over then you get spindly wimpy transplants. Of course with the bizarre weather y'all are experiencing itt is hard to predict when that will be. Also top watering can get you damping off even in sterile pots. Benn and done that drama in the greenhouse.

Got it - a visual false positive

I think the site will mention the code and that tells you if it affects what you have. Several years ago there was a tuna recall and that made me aware of the code. I got a refund via coupons I think

Once pasta is in the water I never covr it. Also I think the need for that much water has been de-bunked. Looks tasty.

I love this book. Got it in a cookbook club when I was 13 or 14. https://www.amazon.com/Housekeeping-Old-Virginia-Containing-Contributions/dp/1164676547

Beautiful views. I think Greek food and repurposed rail cars is a thing https://en.wikipedia.org/wiki/Diner

Well every grocery store around here has huge walls of booze and softdrinks aligned in the teams patterns as you walk in. The drink reps try to outdo themselves yearly.

On the quantity versus variety question - if drinking is part of the equation - I'd lean to quantity. Speaking from long experience...

I think you have it right. I usually see it without the 'a:". Vegeta is generally in Hispanic or Euro import markets in the US.

Not totally on point but reflecting on what a grocery store stocks - I spoke with stepmother yesterday and she wanted to make Sultz and getting pig's feet in Rancho Mirage was an issue. She was overjoyed when she found a Food 4 Less store that stocked them. It may be because a primary employer there is the Indian casino that attracts a vast Asian population. As an Austrian she was more than excited.

You are probably familiar with this as well as the Southern Foodways Alliance as a resource. Just in case https://www.saveur.com/ronni-lundy-victuals-appalachian-food#page-2

Yup that dang blue stuff! I am Ms. Organic but a grower friend swears by it as a "reviver".

Well nature/nurture always a factor

I suppose "anti-climactic" is the phrase. I know zero and do not generally understand anything of what is flashing across the screen though I went to a football powerhouse (OJ Simpson/Pat Haden/Anthony Davis) This was so weird I contacted a former colleague whose dad was an NFL ref to get his take: "I think all agree that the officials missed the call and it did affect the outcome of the game" Fingerfood and those old-fashioned sweet/sour meatballs in the crock pot always seemed to pass muster. Protein and fat help with the alcohol effect...

When our local superstar chef Bernard Ibarra was doing paella at the farmers market which runs for 4 hours it looked like he brought cooked meats, par-cooked rice, and and raw veg; then fired up on an intense gas burner in batches as needed. No covering. The smell would draw you away from your favorite vendor to get some before it sold out. https://www.tastewiththeeyes.com/2014/03/meet-terranea-resorts-executive-chef-bernard-ibarra/

There are different basil varieties with various esential oil strengths. Also my experience is that outdoor grown plants that are not coddled perhaps work harder in the flavor department. I had a volunteer Italian parsley in a bed riddled with ivy and nasturtium that was intense and the parsley in a large pampered pot from the garden center was barely flavored

Yes "Cooking Matters" is a great program. I had a Mexican housecleaner once. American born. Her jaw would drop when I used the oven. In her culture it was all stove top cooking. She had an oven in her apartment but had no idea how to use it.

repurposed jars are kitchen stars! I have a drawer full.

My mind went literal " turtle meat!?"

I think it is personal and that is why the "Flavor Bible" rule stuff does not interest me. And since it is "all about me" as a singleton that is all that matters. I've jarred some friends with combinations but it often expanded their flavor palate.

@IowaDee gifted me with the book "Dear Los Angeles which is a collection of diary entries, letters, emails and the like from the 30's to the present. On a trying morning this from 2017 gave me a good chuckle: "People in LA are deathly afraid of gluten. I swear to god, you could rob a liquor store in this city with a bagel"

Well as a construction manager for many years I'd call that optimistic. There was a great series on Serious Eats bout the trials of opening a BBQ resto in NYC. We feel your pain. https://www.seriouseats.com/2015/03/why-restaurants-never-open-on-time.html

I think steamed/boiled and roasted are such different flavor profiles. Almost like a different vegetable. I like both. I'd roast the 'maters and use the sauce on pasta and be happy.