heidih

Yes I work wiith folks who network bountiful trees for volunteers to pick for food banks. Win - win situation.

Yes it was ukelele. On the Fleur du Maquis reference - I still SO many years later kick myself in the rear for being too young and dumb to enjoy those kinds of cheeses in Corsica! Will check out the noted one.

Ha! should have known you had thought this through well. Agree on avoiding "gimmick". I see another book in your future

Love your dedication and research. Perhaps you shared already and I missed it. I am wondering how you plan to educate your customers on the background and underpinnings of Ozark food culture aside from presenting the menu items.

My mom and her cooking friend invested in the 70's. OMG as a youngster those things were HEAVY.They were also that nauseating mustard color though the ability to unscrew the wooden handle on the huge fry pan kinda cool. Pretty sure they are somewhere in this mess. Whn they turn up I'll test drive the dutch oven for a no-knead loaf.

For me Uber runs $16 round trip to nearest decent market. Instacart delivery is $12. Not exactly chep either way but until foot and knee heal I am stuck. I like shopping but imposing o n friends gets old...

I'll second this. When my friends rush the sweets counter can can feel pretty put out if there is not something savory or at least less sweet (example - biscotti) but also tasty.

I use InstaCart. They are really good about texting possible substitutions and letting you approve or not. Poor guy the other day couldn't find the Jiffy cornbread mix. I told him it was probably in a separate display cuz of holidays. Sure enough!

You have to hit th rewind/replay on bottom left

i have only ever had Irish coffee at Buena Vista in Francisco. It is such an embedded experience that I don't think I would attempt it elsewhere

Just back from our Sunday market. Surprisingly not very crowded considering Thanksgiving is this week. I asked my Asian veg vendor how the much bigger market in Torrance (down the hill) was on Tuesday and she said they were taken aback by the slowttraffic. Good grief, they come all the way from Fresno! I tried to be sensible so my veg haul was small. And then I got to the hummus stand and all restraint and good sense flew out the window. I had promised myself their pita chips and cilanto-jalapeno hummus. This is what I ended up with. Their product is SO good. I also got spinach/artichoke hummus and an "appetizer" of feta, sun-dried tomato, feta, and olive oil. My favorite guy kept handing me samples - all excellent. Then he hands me a bit of pita with Tunisian olive oil. Well I was doomed. Really flavorful. I like a Sardinian one that is more grassy but this was running neck and neck. For years I assumed he was from Algeria as he often speaks French with customers. Nope - Tunisian. Leaving my wallet there was not great (liteaslly set it down and keft). Luckily all ID/credit cards and cash were stuffed in my purse, so I think only some random biz cards were in the tattered thing. A great morning.

If you scroll down https://forums.egullet.org/topic/143771-eg-foodblog-panaderia-canadiense-surf-sand-and-sierra/ the photos in PC's opening post she shows bananas she grew. She edits (or used to) a trade publication for bananas! Oh the fruit she posted - you can taste it with your eyes.

Thanks for sharing the different bananas. There is much discussion universally about diversifying our banana culture and expectations. Diseases and environmental issues factor in.

Yes it seemed "taller" than what I think of as foccacia. Yes one can a,ways take the dog for a walk

Many of us on this forum like to see what others are eating. Grub Street, New York Magazine's food blog, does a weekly piece following a celeb and what they ate for the week. I like it. This week: http://www.grubstreet.com/2018/11/emily-heller-grub-street-diet.html

What was that flatter squarish more dense bread? Amazing how folks respond when you admire and appreciate their work. I also admire your abilities to co-exist, often alone for long periods. It speaks to the strength of your relationship

That is what it looks like (nori) I thought maybe I was missing the cue on a traditional Latin wrapper

What is the dark wrapper on the tamales? Looks darker than banana leaf.

A short interview discussing the new James Beard Foundtion cookbook "waste not" https://awaytogarden.com/waste-not-a-full-use-cookbook-from-james-beard-foundation-with-tiffany-derry/

@HungryChris I loved the 2 dishes always on your table. I see one is salt. What is the larger one on top of the napkins used for? You are a sandwich master!

Well we have synchronicityin spades,. Today on our dear Abra's blog as she we cruises Asia : "Perhaps you are thinking that Salted Egg Fish Skin doesn’t sound appetizing, but you have no idea. Daryl warned me not to eat them, “unhealthy, and addictive” he said. Right on both counts. I’m just glad I only bought one bag, because they absolutely impossible to stop eating. Trust me on this one."

From the eG blog I linked

I fondly rmember sazji introducing us to a similar product in his great blog from Istanbul

I am a fan. My big Chinese market (99 Ranch) used to sell a mixed pack as Franci described in her opening post of tendon + shin. I simply put it in the crock pot/slow cooker and after a while packed in a ton of sturdy greens including gai lan. So satisfying. I like that gelatinous lip-smacky thing. Of course I'm odd and at one point regularly made cow's foot soup with cassava and dumplings for the Panamanian...

As has been mentioned, I think atmosphere is key to establish a customer base. I adore the Viennese coffee houses. Will you specialize in a particular beverage? https://www.google.com/search?q=famous+coffee+houses+in+vienna&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi4576R1tneAhXn5oMKHSidDIQQ_AUIDigB&biw=1371&bih=627