heidih

In my experience fresh pasta makes a difference in more delicate preps where the pasta is the star but otherwise just don't mush up the dry stiff. Bread looks llike I would want to wolf it down. You have always made your hunter happy - don't stress

As always, Serious Eats generally hits the mark. I like this piece on Goober Peas. My Farmers Market fave vendor sells fresh peanuts in shell and I've done them this way. I gotta say it is just a different animal than roasted and I am a lover of "well done" with crunchy roasty flavor. Boiled really brings out the legume aspect . My peanut roaster guy always has a bag of the well done for me unless I arrive too early. It is just a different animal when boiled. https://www.seriouseats.com/2015/08/history-southern-boiled-peanuts.html

http://www.grubstreet.com/2018/11/jose-andres-nobel-peace-prize-nomination.html

Chalkboard works for me! I can relate to "tire whisperer". I am the pinhole leak indoor copper piping whisperer. "You hear what?" - but they have learned to trust me. Beats ripping up whole walls when "the gifted one" can hone in ')

On the egg roll wrapping: maybe cuz I live in burrito-land - tight wrapping skills are learned through watching abuelas and practice. Your whole hand works and it is a back and forth (in my experience) - a dance between the longitudinal wrap and the end tucking with a slight pull all the time. Not the greatest explanation but maybe gives you a visual to try

Well we have come a long way with our extensive local farmers market system. .What we have in place now is extraordinary. World renowned local chefs prowl the locl FMs esp Santa Monica and Hollywood. But back in the day, yes, bought my first (maybe only) pheasant there https://www.smgov.net/Portals/Farmers_Market/About_Us/History.aspx

I used to treat myself to the macaroons at the iconic Farmers Market in Los Angeles and they had that same deeper color which to me indicated an enhanced coconut flavor. I need to find some. I don't want to make them cuz I will eat them all https://www.farmersmarketla.com/history

@Toliver Thanks for the Hickory Farms memory. In the 70's it was SO much the only readily accessible place to get different cheeses. A dear friend worked at the one in Ports O' Call Village (San Pedro, California) during high school where she learned the correct pronounciation of gouda (hint it is not goo-da). https://www.dailybreeze.com/2016/08/20/even-when-its-gone-ports-o-call-will-live-on-in-san-pedros-collective-psyche/ The one at the giant local mall always had sample servers walking the adjacent area. It was my "cheese-ucation" https://en.wikipedia.org/wiki/Del_Amo_Fashion_Center

Yes I lerned the Viet fried rolls with the dried rice papers. Requires a swift deft hand and the roll needs to be tighter than your egg rolls to avoid greasiness. Rasamalaysia does a decent description in this link (annoying ad heavy format but she knows what she is doing) https://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/

Oh! I had been concerned the blizzard you mentioned would keep your hunter away!!! Beautiful property. Cool appropriate door handle, and of course a hard working dog like Chum deserved those steps. I tend to favor hot mustard with some added vinegar fo the American-Chinese egg rolls. I have a take-out place that maks them with cabbage, leek, and minced pork. When I make my own I lean to the Vietnamese style of fried spring roll (Cha Gio). I use the dried rice papers wetted and filling includes mung bean noodles, ground pork, shrimp, and tree ear mushroom. I could drink the dipping sauce nuoc mam cham (fish sauce, lime juice, sugar, garlic, hot chile).

@scubadoo97 Wht is the yellowish marrow looking first image - the BS stalk? We have been getting the stalks with attched sprouts for a number of years. Though they present as "fresher" I have found them to be dried out a bit because of the way they are shipped and stored. There is an article in the book Edible where the farmer describes the early days for organic farmers transporing organic produce to market and the whole cool down/icing issue. It was by our own farmer whose wife blogged here years ago. Fascinating. Farming is tough stuff requiring passion http://www.mariquita.com/Farmers Market/whatwerebringing.html

Yes it can be safely done and has its pros and cons. For amusement sake on the visuals and solid advice Grubstreet posted this video http://www.grubstreet.com/2018/11/why-turkeys-explode-and-how-to-prevent-it.html

I have always been astounded by the fruit eating capacity and culture in my Vietnamese and Taiwanese friends. A big group sits around and enjoys a seasonal fruit and chats for a long time.

I distinctly remember reading this 1994 article bout posole when it was published and found it recently online. I thought it worth sharing here http://articles.latimes.com/1994-10-13/food/fo-49542_1_red-posole

@Duvel White on Rice Couple often do a lower carb plan. Los Angeles based food photographers who garden. Their zucchini tortillas get good reviews: https://whiteonricecouple.com/recipes/zucchini-tortillas/ I am not carb sensitive, just full on sugar reactive so have not tried them.

The new immigrants ran up against this when they went to make cheese strudel (sweet). We used large curd cottage cheese, drained, and bound with a bit of egg. I've seen some online recipes use cottage + cream cheese, but cream cheese was for cheesecake in our world. I've also seen queso blanco used. Today the Mexican style is available everywhere around here, but back then - nope.

Oh eGullet has a deep jello thang https://www.google.com/search?q=egullet+layer+jello&rlz=1C1GCEA_enUS755US755&tbm=isch&source=iu&ictx=1&fir=hWVcMyOecvWJPM%3A%2CzhxyA4T8iiuzyM%2C_&usg=AI4_-kST0tEAO_ll_tMv_4C5H3uqTCKCtg&sa=X&ved=2ahUKEwjx-r2P6O7eAhVK_4MKHU9sAH8Q9QEwFnoECAEQBA#imgrc=hWVcMyOecvWJPM:

I think biscuits are often about a "light hand". I remember ? the woman who showed Vivian Howard how things should be done per HER mama and it was this deft hand with generic ingredients.

I appreciate the nostalgia of swirling a stemmed wine glass and I have lived the whole (somewhat horrid) Mason jar thing. Personally I prefer stemless but I can see maybe offering an option if not too cumbersome. "Test drive" right?

I just had an instacart delivery. Friend had an oven failure so Thanksgiving postponed to my place tomorrow. Second time I've seen this guys name (Munkhbat) and it puzzled me. He is tall and looks Asian and has a strong accent. This time I gently asked. He emigrated from Mongolia (!) 3 years ago. Another bonus of delivery (like Uber) - you meet the most interesting people

Interesting menu. Yes I like the plates though more as decorative as hard to see their intricacies when covered with food I want the tablecloths. They remind me of 50's ones I collect. That we have enjoyed the pictures of the country is a given. What I've appreciated most is the diversity and availability of the vegetarian cuisine. I live in Los Angeles - an incubator for vegetarian and vegan restaurants. You've shown us innovative ways that the Georgians have been making such foods for a very long time. Inspirational!

I really like the privacy nook concept for the awkward space. That is an experience happy customers will share with friends to provide great "advertising". I think you are tall. Imgine you are test driving the furniture as well as the flatware etc with folks of various sizes? Do you ever sleep? Insurance is a nightmare. Certainly there are required floors from landlor/lender but it is like playing a gambling gme over that amount. Hang in there and thanks for update.

Yup - all gone. The one up the road was brand new - maybe a year old. Now I'm stuck with the hell of Home Depot or Lowes (across street from each other!) further away. https://www.latimes.com/business/la-fi-osh-closure-20180822-story.html

@blue_dolphin I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills (don't know if I should be smiling or frightened that this is post #12,001!!!)

Clearly you need to head to the library or Amazon and check out Yotam Ottolenghi's books like Plenty! Plenty: Vibrant Vegetable Recipes from London's Ottolenghi Very inspiring even if you don't follow recipes exactly.