heidih

It is on here but I have to prop Rene's fermentation book. I think it rivals the innovation of MC The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) and a cool interview https://www.seriouseats.com/2018/12/special-sauce-rene-redzepi.html

I like that list. So many coming out now it can become white noise. Then again I sleep with a New Yorker under my pillow and in clear reach on my nightstand...

I am not familiar with blood cubes. They are in all my markets; just have not used. Do they break down or maintain their form?

Totally OT but can you imagine this horror reported today about dumped Amazon boxes in my area https://abc7.com/society/dozens-of-amazon-packages-found-dumped-in-rolling-hills-estates/4926746/ Will check out that book offer.

Pasta and beans - underappreciated. I'm there.

I may have to prompt my dad to make jerky again though his wife would freak at the bit of mess in the oven. As a classically trained sausage maker he was great with seasoning. I still remmember that smell as it was in the super low oven overnight. He is 96 so I guess time is "a-wasting".

Beautiful pot!

I thought the candle was so he could navigate towards that excellent fried delight! Ya know like the candle in the window for deployed military personnel.

What is it with great writers and car accidents. https://www.google.com/search?q=stephen+king+car+accident&rlz=1C1GCEA_enUS755US755&oq=stephen+king+car&aqs=chrome.0.69i59j0l5.9784j1j8&sourceid=chrome&ie=UTF-8

I need to get some of those mung bean starch noodles into the pantry again. Love the texture. Barbara Tropp advocated pre-seasoning them in her China Moon book. I just love the way they sop up flavor but stay chewy.

What I read today isolated the e. coli to a reservoir issue in California (yes we are the major agricultural source) and asked growers to ID their product. Messy business. https://medicalxpress.com/news/2018-12-california-farm-tied-coli-outbreak.html

Possiby the scariest post I've ever seen! I had NO idea of origin before I read text. You make many happy

I've seen at Panera that the individual quiches sit in the display case unrefridgerated for the entire morning service. Personally I would skip the fridge. They do theirs in a croissant type dough.

I shared this with Ken the other day. A great indoor light primer https://awaytogarden.com/indoor-growing-under-lights-with-leslie-halleck/

A multi-faceted amazing man who embraces life. Yes! Happy Birthday. (have you seen his artwork?)

@rotuts on the US cheese cave see dear David's post today https://www.davidlebovitz.com/crown-finish-caves-cheese-new-york-brooklyn-american/#more-42441

They look tasty. The very combination of the phrases "lifeguard",Ontario Canada and December 17 send this wimpy Califrnia girl running

You bring up my issue with fondue - I am highly sensitive to the smell of sterno. Puts me off my feed.

Exactly - library donation sales are a great source. Hello all those National Geographics.

@Ann_T Thanks for the whipped egg white omlette reminder. I did them all the time during the "fear of yolks" era and lke them. Had a breakfast guest today and did one with spinach and havarti cheese. Excellent! No picture as we were hungry and chatty

Taste is SO personal. I would never "diss" (yup I am from Los Angeles) anyone's choice but for me homogeneous tastes do not appeal. Perhaps why I gravitate to South Asian and African cuisines. I was struck when Daniel Gritzer of Serious Eats in a recent podcast said the same regarding roast beef and Melissa Clark has stated the same. Give me contrast or I am bored is the theme Again - different strokes...

I can get the Lebkuchen locally in several places and it is more nostalgia than love of taste. Not familiar with Oblaten in that context.. I think of that word as the tasteless communion wafer like layers we filled with a chocolate mousse like filling from the good Doc (Oetker). All else, as always, looks wonderful.

@Dejah Goat is pretty common here with so many Mexican immigrants from various states. Goat birria being a big big deal. If you like lamb, you will like goat. See our chardgirl's feast. Also our dear departed Jonathon Gold's tribute https://www.laweekly.com/restaurants/birria-forever-and-everand-ever-2129873

Hhmm intriguing on the rosemary with the orange. I must become more bold in my flavor combinations. The lack of bottom crunch is why I am not a fan of American pie and I sometimes wonder about my baklava. But the melding of ingredients seems to "make it" so deconstruction does not strike me as ideal (can you tell I have been dealing with the goverment all day - carful wording!)

I have to give props to Kroger for a new design - well new to me. I have a permanent scar on my dominant hand pointer finger from the saw blade cutter style. That zip style was useless. And now (drum roll) paper and non-injuring!!! Plus it works