heidih

@Shelby I want your bounty AND the lovely basket!

You mean the peel is edible? I'll have to ask my avocado guy.

Well that was a disappointing dud of a Fearless Flyer in the mail today! Usually there is something that at least intrigues me. The only thing that caught my eye was "salmon sweet potato treats" - oops DOG treats

PS: I think the LosAngeles Times also requires subscription for recipes.I have an accidental e-paper account I've never activated. You can read articles to an extent and then need to pay. Why should a paper be free? All those little boys even during hardest times running up and down the street hawking papers - we've been willing to pay in the hardest of times. Now we expect everthing free on the net...

Agreed . Dave. I feel bit guilty when I look at the beautiful ideas on the Guardian's food page. The box pops up to pay voluntarily. I just read for ideas but still I AM using the info. Something to think about.

That "mascot" is now considered horribly politically incorrect. Fritos themselves, on the othr hand, are wonderful. Once or twice a year treat and I savor them. (I have zero self control unless I establish extreme rules...)

Not in the realm of the above posted comedians but this Sherman's Lagoon one the other day stuck me as very eG. Sherman is a great white shark who lives in a tropical lagoon. The cartoonist is active in saving our seas on a policy and activism level. http://shermanslagoon.com/comics/august-8-2018/

Good one Dave. Evaporated milk is an under rated product - seems to have fallen out of fashion. Since it is sorta heat stable it makes things creamy easy.

@gfron1 Yes I was a bit surprised at Rodale. Seems they caved/suckered to Instagram/Pinterest popularity versus skill & knowlege!

My sister is left-handed and seems to have adapted without special tools. She does cook most days and entertains w/ cooking frequently. She went through that bit about converting (early 60's) until her teacher told my Euro parents to ""quit it!" in no uncertain terms. There is even a German expression bout using the "pretty" hand! She resolved many inconveniences like spiral notebooks by developing a beautiful upright penmanship. I've been forced left due to arm/hand breaks several times. Amaing how the mind adapts. After a 9 month lefty situation I couldn't seem to train my mind to use the mouse on the right again. Had a freak moment when I used someone elses mouse and thought I'd screwed up the poor boy's computer....it was a left handed mouse - who knew? Can openers were not a problem but scissors I'll admit as challenging.

Here is a link to the GrubStreet article http://www.grubstreet.com/2018/08/foraging-cookbook-pulled-because-recipes-might-be-dangerous.html

It was a blessedly cool morning. My phone was buried in bottom of my bag. We got there as set up in progress so chatting was easy without a crowd. Just tomatoes, corn and stone fruit (yellow & white nectarines and pluots) for me. Had too much at home to justify proper treatment of anything more. Oh there were decent sized Hass avocados for $1 and I got one. Same farmer had these adorable little dragon fruit - like goose egg size. He said they were the flouro magenta inside. After too many disappounting dragons I did not indulge this time but they were cute. Many farmers come down from the central valley and they said the smoke issue from our fires was intense. One young one said "well at least we are coming to the rainy season" - entire surrounding crowd shrieked and said pretty much "in your dreams unfortunately!!!"

On days like that I just keep telling myself "1st world problems!" On the never again spectrum - this is an oldie - I will never again leave an anxious piggy of a pitbull in the car while I zip into the market for one item...having left a grocery bag contanng 5 pounds of raw rice he could get at. Thank goodness no vet bills were involved but it was a tense few hours!

I got the idea from Kenji's VERY detailed potato salad analysis here https://www.seriouseats.com/2010/07/the-food-lab-how-to-make-the-best-potato-salad-done-right.html Of course being the "just enough" anti-measuring goof that I am I just add a decent splash of plain old white or cide vinegar and don't use sugar.

Hey I'm the nut job that tells the produce guy he has a rotten orange in the bin - smell makes me crazy

@Anna N Hhmmm that sure looks thin the sauce department from anytime I've ever made it with House or S & B brands. BUT if it tasted good = all good

@David Ross I like your potato use. I started cooking mine for salad in a flavored/vinegared water. Adding that flavor during cooking really makes the potato more of the star of it own salad rather than just a vehicle.

Yes it seems more grocery stores here in the LA and Orange County area are doing roasting events. I wonder how far that unique scent travels? They are not a passion of mine but I do like that it gets people excited and thinking outside their boxes.

Well baked goods shared by many - I'm not going to respond anymore because it is a gut thing and logical teasing out of it won't make a difference in how I feel. So I'm just a bit of an a$$ and I'm ok with that

That looks incrediblty refreshing. Like the tapioca chip for contrast. Oh my! - Wien is that hot??!!

I am not a recipe user but the few I use per instructions I am more than happy to pass along. However there are 3 "recipes" that cause me grief: Salsa: I first made a really great blenderized salsa after wandering into a little Mexican market and snagging my first green garlic - pre-bulb formation at all. I had an abundance of really ripe tomatoes from Dad. It was extremely well received. I riffed on it for years. Sometimes with fresh tomatoes, sometimes with canned, usually with chipotles en adobo added or a mix of hot chiles from the garden. Sometimes a bit of sugar was involved. Green garlic was rarely found at that youthful stage again so green onion or onion entered. Occasionally garlic snuck in. One neighborhood boy offered to pay for jars and was dismayed that it only kept for a few days so he could not hoard it. So basically it is a "to taste". "add enough" recipe". I will tell people about the chipotles but I honestly do not have a "recipe". It is hurtful when they think I am hidng something. Baklava and Linzer bars: These were 2 of my mom's signature sweets that I made at her memorial after-gathering following her death in 1983. Since I only bake these once a year for Christmas I'll admit to feeling selfish about them and also hating the idea that someone will mess them up and attribute "recipe" to me. One is baklava - a super basic recipe available all over the internet/ Fillo sheets, ground walnuts/sugar/cinnamon, and a simple tacky syrup with a hint of lemon juice. How fine the nuts and how muc cinnamon are "well enough". I've modified my method since reader eGer Chefcrash's method. I point people to it but I feel like it is not replicable unless you do it with me and even then it varies. I see Kerry Beal's post saying just that about cooking along. I'm sort of ok with that but unless you are a real friend I'm not gonna invite you over on the only day I do this (once a year holiday bake). Pretty similar and even more vague scenario with my Linzer bars. Grind of nuts, even nut types , cinnamon and sometimes a hint of other warm spices. The type and amount of marmalade is a toss-up as is the need or not for an egg. So pretty much same hesitations as baklava. Anywho that is my scenario.

Whatever it is it is hilarious. A guillotine called "Friend"!!!!

I adore the late Laurie Colwin's writing in general. Recently I unearthed a folder of her pieces torn from when I pitched my Gourmets. Her article on chutney in sends the message - of course - try it. "The Glory of Chutney" (Gourmet/February 1993). She says "Chutney is also forgiving...Heavenly batches of the stuff are often the result of such substitutions."

@blue_dolphin Hell i appaud you for having the fortitude to use hot oil in this weather. Frietters look really good and I like the idea of the pickled chilies; I agree - butter?!!? I was also thinkig something more spicd yogurt/raita.

@dcarch Oh yes! Bees in squash blossoms is a "thing". Only happened to me once. I heard the angry buzzin from the hot pan and ran the blossom outside. I'd thought it was an "urban legend"