heidih

I adore all of Laurie Colwin's writing. Her gingerbread article which I can't find from Gourmet 1993 may inspire you. http://www.forloveofthetable.com/2012/03/english-gingerbread-for-american.html

Yup - mainstream markets here are all about breasts, and organic.

I have not grown peas in a while so I can't even visualize growth habit. Any pea growers with input?

Referring to an earlier post here is our nakji's quote "Chayote is huugggggeee in Northern Vietnam. It's considered "clean", as it doesn't grow in soil, but is grown on trellises. They grow a lot of it in the mountains near Sapa. If you want to serve it like they do here, boil or steam it, then serve plain with ground roasted rice powder for dipping. Alternatively, you can serve it with chili/lime/salt/pepper dip. Both are great."

Somewhere in this (though interesting) is our dear Nakji's discussion of that fast growing and easily cultivated choyote. Kinda bland as a pod but adaptable. https://forums.egullet.org/topic/99670-trip-report-northern-vietnam-for-tet/

Possibly my favorite food podcast ever http://seriouseats.libsyn.com/podcast/category/sam-sifton-part-1-12

On the sodium issue I can share that as in other Asian cuisines rice or even breads may not be salted so it balances out.

My favorite garden writer on th issue https://awaytogarden.com/why-wont-this-plant-die/

maybe used in fish dishes or it kinda has a fiishy smell. I had no idea when I was growing and promoting it that it was a widely used edilble. or invasive - I just liked the color and seasonal hardiness...

@Okanagancook Love hearing about stock other than beef and chicken. Also like the fat disposal method How wil you use it?

It is classified as an invasive species in parts of the US. I grew it for sale - winter dormant with striking multi colored leaves depending on weather. The leaves are an interesting addition to the herb platter. "According to the Invasive Species Specialist Group (ISSG), “Houttuynia cordata is a perennial plant that has been introduced as an ornamental for gardens. While the plant has apparently not escaped confinement, there is much fear that it will eventually present a huge risk to native habitats. It has a high reproductive and vegetative growth rate and quickly overtakes the gardens where it is planted. Control of this species is difficult as it will reproduce by both seeds and rhizome fragments…. All uprooted plant material should be disposed of by incineration or taken to an official transfer station or landfill site [equipped to handle invasive plant material].”

Oh someone pitched the cool wooden box it would be delivered in! Nostalgia..

First and best shrimo po'boy I ever had was from a gas station in Louisiana. I understand Japan has a pretty strong convenience store (7-11!) culture.

I enjoy young garlic that looks like what you posted above. Very seasonal. It is the basis for my best tomato based salsa. I try to get it before the bulbs start forming. Generally I only see it at a farmers market or in Latin stores. The scapesare piled up, seasonally, in my Korean markets. https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

The "garlic chives" are a great easy plant to grow from seed in a patio container. Little effort for a power punch of flavor.

Looks good David. The minced prawn link is absent but reminds me of a similar crab product from Vietnam? Umami rich addition with little work

Paw - paws ! Great topic

Why many Koreans have separate small kimchi fridges

We will definitely need explanations of the interesting "stuff in jars". Especially the one that looks like it has little unopen fir cones. Thanks!

Wow! Also amusing that here in my part of the US we call it by Salvation Army, you say Sally Ann and my Aussie bunch say Salvo I do abbreviate and say I got it at SA when complimented on a garment.

Other than the purchased pickled ones I mentioned up-topic, my only crabapple experience is careaking a line of 20 young ones for the botanic garden. They were destined to be espaliered in the "rare fruit orchard" but the plan got delayed due to manpower issues. So...they fruited even in less than ideal sunlight - tough guys. I picked some for myself and a friend to taste. I loved the tartness and flavor raw. My friend reminisced about his mom's jelly. I think they would be good thinly sliced in a salad.

Vey interesting summary. Bit tangential but we had our massive tuna fleet back in the day and it is all gone. I grew up with the children of these fhishermen on those boats. https://www.westcoast.fisheries.noaa.gov/fisheries/migratory_species/san_pedro_ti_tuna_industry_historical_overview.html

Ha I have farmers in my markets driving from Fresno! Incredible people - so grateful!

@blue_dolphin That is interesting.Did the Dijon and horseradish work together? I've never considered using both.

vanila as I understand it is the seed pod of an orchid native to Mexico Pretty sure our Rancho Gordo aka Steve Sando is a source http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=283438