heidih

Is it perhaps the cooking method with paella having the wide open pan, crispy bottom that evokes a Persian Tahdig and the Arroz more pilaf style?

I was going to say my idea of Japanese potato salad (via Hawaii) has ham and is creamier. My friend from Yokohama apologied when she served it thinking I was wedded to "American style". She soon learned I was culturally omnivorous

When I see that (word escapes me) bloom? white? on the grapes I anticipate good flavor. Great stuff y'all are posting from your trip.

Can someone please just crown Kerry the Queen of Adapability? Don't think there are any close contenders

Oh chldren! (well males but you did not read this...) I also have fond pickle jar (barrel) memories. We'd walk around for hours nibbling.

@weinoo pwehaps if it had been chicken with chickpeas it would have been better

Yes all enticing and now I just did a head thump as to what I needed from the Persian market which we failed to stop at - pom molasses!

Ha! Los Angeles missed the knife (longer than "OK") in my son's CD case. It was a leftover forgotten from a backpacking trip. Hong Kong however caught & confiscated...

Ymmm- I definitely think your home meals in the area are appropriate so please? Looking at your images I crave seafood above all else. So fresh looking and lovely assorted preps.

@CantCookStillTry the media portrays y'all "down under" as random beetroot eaters! I'm curious if the most commonly consumed form is from a can or fresh?

I hold both Margaret Roach and Gayla Trail dear so thought it would be nice to share this Q & A. The semi-wild gadening style is mine as well. https://awaytogarden.com/growing-diverse-greens-and-being-moreganic-with-you-grow-girls-gayla-trail/

I was first introduced to papaya in the late 70's at a huge grocery store in Los Angeles (Safeway related). The produce section had the extra large Mexican papayas (their moniker) set on a shelf above some of the produce. Cut open halves with a cling film covering were displayed to lovely effect - the mottled green skin, vibrant orange flesh and contrasting caviar-like glossy seeds. I succumbed once or twice and was underwhelmed and even the Panamanian was "you paid what?!". Lime might have helped. What I have found after sampling a number of fruits not common to my region is that I just do not enjoy lush plush very sweet smelling fruits. My banana issue s more historical but the concept applies. I am also not overly fond of figs. I had a neighbor friend who gloried in the figs I welcomed him to pick from my tree and was also a lurker at the local huge sapote tree. I on the other hand would coss the street to avoid the scent of the ripe fruit that had plopped onto the sidewalk. Give me a stone fruit and I am happy. Some apples may apply. Berries are in the middle. We are all different

As I procrastinate on 2 things due at midnight - as simple as a research proposal and a paper - I am channeling your energy dear man. You inspire!

Yup it is not a "when pigs fly" rarity as one would think. We had a tragedy locally a few years ago when a young man didn't get out of the water (Santa Monica bay) and was struck. Cardiac event. A golfer during same storm system was struck on Catalina Island offhore and I think bounced onto chain link fence - not good but he survived. Gardening - not for the weak or timid

loan will be a breeze - you have3 smarts, history and cred !

they are boring in my opinion. Do a quick sniff and if there is any fragrance cut in. I'd persoally treat it more in a cucumber salad way. It does not support itself flavor-wise

Circumstances have thwarted my vegetable gardening in recent years but I couldn't stand it anymore so I did a few herbs. I have fantastic local certified farmers markets so access is lovely but going out and picking - well not matched by shopping despite the frquent frustrations. SO I did some shiso, mint, thyme, and lemon verbena recently. The ridiculous rosemary is 2 years old! Pathetic. I used to have hedges of it at my cottage. This was a gift from a vendor - I think it is a dwarf recumbant variety. I don't use it that often so it is ok. Rosemary in my culture is for rememberance - a funeral herb. The men woud have a sprig pinned to their suit lapels with a tiny pale blue ribbon bow.

I just opened my September Westways (Automobile Club of Southern California monthly) and am enjoying the Mailbox with "reader's reminiscences of foodand familyleft a delectable. lasting impression".

I love your expanded definition of farmers markets Wow those are whoppers! I think it is a Bic crystal cap - my favorite must have pen - inmy purse, car, and all over the house...

As a singlwton I love small batch "jams". I am not a canner. I am also for some reason not a fruit eater = SO - the 2 white nectarines and yellow peach from Farmers Market last Sunday were getting soft spots. I sliced, sugared lightly, added a bit of water, pinch of salt, dash of white vinegar (no lemons), touch of cracked pepper and chile flakes, and a drop of bitters. Slowly simmered. Walked away and got lost in an article for school...heard step mom commenting om strong smell of my compote...Well! it was a serendipitious slight carmelization and I love the taste. Tomorrow on toasted intense sourdough (has bit of whole wheat, spelt & rye) and goat cheese crumbles. Yes! Very brown so no image but oh yes on taste

I appreciate that blue_dolphin follows the recipes and/or notes minor changes and why. I, however, am incapable of following a recipe out of sheer willfullness I think. BUT I have been intigued by the posts about the green bean w/ pine nut vinegraitte (sp). I picked up a bag of lovely green beans at Farmers Market Sunday and they needed to be used so I riffed and am so enjoying the result. I roasted per the recipe and then dressed as follows: Dijon mustard, tons of rough cracked black pepper, very hot red chile flakes, fish sauce, fresh squeezed burstng with flavor off the tree orange, and a touch of cider vinegar. Appied while beans were warm. Thinly sliced red onion and raw garlic were in the bowl. Then added a good dose of well crushed and well toasted almonds and peanuts. Thank you for the inspiration!

My Chinese fermented black beans were in a jar and at least 18. Suddenly they got a touch of mold so I replaced recently. I must have accidentally contaminated them at last use. My S & B Oriental Curry Powder tin from Japan has a best by date of 12-24-2004. Still fragrant. I used a smidge in a cauliflower soup last week.

Pizza guys Ed Levine, Adam Kuban, and Scott Wiener discuss pizza toppingsin this podcat https://www.seriouseats.com/features/special-sauce-podcast There is some love for real v. canned pineapple and fatty v. deli ham involved.

Yes, I've noticed that the huge Hispanic megamarkets like Vallarta have been expanding their client base to include other ethnicities like Middle Eastern and Caribbean, and South Asian ("Indian"). 99 Ranch Market was pretty much all Chinese focused when I started going 27 years ago. It is now very inclusive of South East Asian cuisine. The clientele has steadily come to include folks from South Asia, the Middle East, and Latin America. I love it. There is a lot of ingredient overlap as well as common interest in both quantity and freshness.

@Shelby I want your bounty AND the lovely basket!