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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.

There is a timing issue with indoor starts. I highly suggest Margaret's tutorial https://awaytogarden.com/seed-starting-supplies/

The season opened in November and this year was not great. Right now my local bestie Quality Seafood says they are at $16.99/lb, At season opening they were as low as $7.99. Your cheap guys may be previously frozen? Still taste good but interesting to know.

@lindag The slimey thing is not an issue with me as I grew up with Cream of Wheat (Nestle's Quick was fave add in). As mentioned above you can bake, The overnight oats craze is huge. Much more chewy and low on slime. My problem is that oatmeal makes me hungry. Protein in the morning works for me or even dal.

I think immigrants from Europe were scale users. I spent a long time as a child converting our recipes to cup/TB/tsp. Used an old scale brought from Europe that used the sliding weights.

In the era of Costco I think not. https://www.costco.com.au/cake-order-form

And its Kosher! Yes they had this problem in 2017 https://www.eater.com/2017/9/1/16239946/sriracha-huy-fong-foods-suing-chile-pepper-producer

I always leave the seeds for the soak. Quick and dirty if I have no muslin is into a coffee filter with a twist. Seems to add pectin.

@kayb well you are thinking way ahead. If Lent starts March 6 then the 5th would be the crazy day I think, Do you put figurines in and what types

Really? We get all types in our Asian markets. I have had discussions with folks in the market and depending on cultural background they have preferences. Of course Los Angeles is an Asian food hub though I think NYC is as well. (hell only magazine I subscribe to is New Yorker...)