heidih

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.

and Google will put it up as a primary source when the keywords are entered....

Definitely! I see old rusty ones at Vets (Long Beach Flea Market - HUGE) for way way more.

Exactly. For a crucifer like broccoli I find the cheap Trader Joe balsamic even straight makes an impact.

@Toliver On pizza sauce. when I was working full time and commuting and had a small child I developed a quick pizza sauce. Nothin but tomato paste, water, garlic powder and Mexican oregano. It is a "pre concentrated" tomato impact. Sometimes a few drops of balsamic to level out the sweetness.

I love broccoli with fish sauce and an acid and garlic. Although I adore tomatoes raw I do not care for them with green veg, Since I like intense flavors I usually keep "hot, sour, salty, sweet in my head as my preference unless it is a creamy with dairy prep.

Great story. I see everyone headed north and south travel surprisingly light

You might enjoy the 2 podcasts that Ed Levine of Serious Eats recently the sage of WhiteMustache yogurt. https://soundcloud.com/user-306003081/special-sauce-the-white and https://soundcloud.com/user-306003081/special-sauce-the-white-1

Hey our local stables let gardeners in to collect manure. There are dedicated big 5 yard bins for manure and you are allowed to "help yourself" Yes! - in Los Angeles.

If that interested you need to get hold of "The Secret Garden" by David Bodanis. That type of chemical communication is very much a part of plant life. I picked it up at a plant sale on the 25cent table. Blew my mind.

@liamsaunt I keep forgetting abbouyt miso with salmon. Thamks! I eat alot of salmon - frozen wild caught. My Alaska salmon connection moved away...That was some magical fish. Ya know fished as the bear was about to snag him.

Not Anna but I freeze rice all the time. Cool it, put in a container and re-heat usually in a bowl with a damp paper towel on top. Remarkably similar to fresh - even has that lovely scent.

I love lovage! We marketed it as "Bloody Mary plant". The stem is hollow and tastes of celery. Use as the straw

Can we talk nasturtiums? The seed capsules pickled like capers, the leaves as a spicy green, and the flowers in salad. No work - just a bit of seasonal rain Even though the gardeners ripped mine out the seeds fell and with the bit of rain we had they are thriving. Had some tender young leaves in soup the other day.

@HungryChris the conch fritters will require images! Not a cheap item here.

@liuzhou there has been tea discussion. Perhaps already mentioned but I've been away. https://forums.egullet.org/topic/120142-cooking-with-tea/

What strikes me about the cups is that they have that heavy feel that retains heat and comforts the hand.