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One of my favorite stories, which I've shared on eG bfore is her attitude toward snails.Very very young with her Mimi Cherie who went round Paris making mattresses and was very frugal she had a run in with the snails being purged. Madeleine could not resist removing the cover of the pot and when they returned the snails had left and slimed the walls. She was spanked and said to the day she rejoiced in seeing the juices bubbling in pots of snails in snail butter Mimi Cherie had also abandoned Sunday church after son killed in WW1 so they spent their Sundays in the train tunnels findng mushrooms that MC sold to famous chefs in Paris and it afforded them some little luxuries. Just a taste of her wonderful writing.

I have nt made it but I trust Melissa Clark. She has written, co-written and tested for zillions of cookbooks with well respected folks. Also thinkin chocolate cookie wafers tend to be sweet. I just double checked in her book and it is 1/3c.

My lucky day - the book just happened to be on one of the new book shelves as I walked down the aisle at library. Two pages in I was overwhelmed and had to stop. The writing and resultant imagery are so vivid that I want to slowly savor the read and there are too many noisy distractions inside and outside right now. It is just over 480 pages and new book check-out is 2 weeks and no renewal if there is a hold request so I will be setting aside quality time.

I said low key as in she always appeared calm, knowledgable and in control. The feud with Julia Child well..... I love and respect the line in the dedication of the above mentioned book: "This book, in its own way a feminist manifesto, is dedicated to the millions of women who have spent millennia in kitchens creating unrecognised masterpieces". The line goes on to thank the grandmother and mother of Paul Bocuse and her Aunt Clair Robert.

There are a few cookbooks on my nightstand that have permanent residency. "When French Women Cook" is one of them. A heartwarming memoir of the women who formed her food knowledge during childhood. Yes, a low key but powerful force in the food world I am grateful to have been exposed to.

PS: On a clear day I can see at least the US Bank Tower from home but unfortunately the haze from the fires and the ambient light did not allow me to distinguish the tribute.

Eater posted these images from Saturday's "City of Gold" lighting tribute. https://la.eater.com/2018/7/30/17631354/city-turned-gold-iconic-buildings-jonathan-photos

Love char-grilled beans and scallions and fish sauce with grilled items is such a natural. The hazelnuts probably pick up the sweetness of the other ingredients. Nice combo.

I just rinse. My understanding with pesticides is that they operate similarly to the bacteria - they get absorbed. I coud be wrong of course, but don't think I'll be changing. As for bugs hitchhiking - most of the crawling protein doesn't bother me much (earwigs and beetley types excepted but they usually run off)

More along the lines of interesting twists to classics, I found this Eater article about New Orleans' Essential Summer Salads inspriring. #8 Atchafalaya's Beets in a Cloud is reminiscent of the concept of creamy gelled oldies. #10 Maypop's Bibb Lettuce Salad caught my attention with coconut cucumber Ranch dressing garnished with cashew crisps. Southern California is awash in super busy salads so I found several of those featured to be more, thoughtful , light, and appealing. I overdid at Farmers Market so I'll have to play with my zukes, eggplant, corn and fabulous tomatoes first. https://nola.eater.com/maps/best-salads-new-orleans-nola

@mm84321 Was it lemon verbena an id it do anything for that beautiful lobster meat?

Me again! I'm going to be able to prowl the farmers market tomorrow so my brain is buzzing with options. The classic French grated carrot salad came to mind. Linking to a very simple version again from David Lebovitz https://www.davidlebovitz.com/carottes-rapee/ And then to update it a bit try the beet version or the one including avocado mashed in the dressing. My caution would be to avoid those tasteless horse carrots and softball sized beets. Look for ones that are actually young and "juicy". I am fond of including some Dijon mustard in all varieties. Also, if not overdressed, I find them enjoyable even a second or third day later. https://cnz.to/recipes/salads/grated-carrots-and-beets-recipe/ https://cnz.to/recipes/salads/grated-carrot-salad-with-avocado-recipe/

Couldn't sleep due to heat so I mulled over the topic. Couple things came to mind. Along the updating old line, David Lebovitz recently posted a green bean, lettuce, and pea salad with that classic - Ranch dressing - but homemade with buttermilk and fresh herbs. https://www.davidlebovitz.com/summer-green-salad-with-peas-green-beans-and-buttermilk-ranch-dressing-recipe/ Slipping into the slippery texture of gelatin I thought of Kenji's shirataki sesame noodle salad with cucumber, chile oil, and crunchy bits. I've not made it yet but do enjoy those noodles so it is in the queue. https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

Love the garden and selections @chromedome I think based n my "professional" experiences that keeping naturalized plants between rows is the "new black". It encourages pollinators, good bugs, and good soil "bugs". Carry on!!!

Hmm so fruit salad- I do not like complicated ones with dressing but a good combo of very ripe stone fruits and melons takes me back and pleases me. During my food awakening summer in Corsica as a young teen the other 2 girls and I would be in charge of it. Dead ripe fruit, keeping all the juices in the bowl. First time I heard pineapple called annanas. We would keep the plum pits in our mouths like young Southern boys workin on "chew".

Yes but I posted here because in the interview he talks about the story before the recipe being the "thing". Alabama (Appalachian?) deep story telling roots. https://soundcloud.com/user-306003081/author-rick-bragg-on-his-mom https://soundcloud.com/user-306003081/rick-bragg-on-why-cooks-are

Ya know - though I cringe at the gelatin thing I was moved, as so often, by an article recently quoted upon the passing of our great Jonathan Gold. Not a salad, but his description of jellied consomme gave me pasue - so maybe my mind is a tad open http://www.laweekly.com/restaurants/best-jellied-consomm-1919-musso-and-frank-grill-2377397

Hmmm - are you thinkig updated versions of those yuckers or just what salads (hyper broad term) we are enjoying? I live in a temperate climat so salad is a year round thing for the most part. I am currently partial to a broccoli salad along the lines of Melissa Clark's but my base is fish sauce, Dijon mustard, fresh orange juice, balsamic, and olive oil as the dressing. I add garlic, craisins, red onion, sometimes Persian cucumber, and a healthy dose of that shunned green can "parmesan" as the added salt/umami. Lasts for days. Here is a snap of yesterday's. https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame

This interview might give you guys a better idea. Interesting though not my cup of tea in terms of interest https://www.seriouseats.com/2018/03/special-sauce-cookbook-collaborator-andrew-friedman-on-why-chefs-are-like-snowflakes-2.html

I just listened to Ed Levine's 2 part interview with Rick Bragg focusing on his new book "The Best Cook in the World; Tales From My Momma's Table" and am sorely tempted. Has anyone indulged? Sounds more food related memories than cookbook which I love. https://www.penguinrandomhouse.com/books/17374/the-best-cook-in-the-world-by-rick-bragg/9781400040414/

Ouch! Though they are not deceased yet, just prone to disease...;)

Yes! A neighbor gifts them everyChristmas and I got a big can this year. Plowed through them!

@Smithy Oh yes! Fish sauce as the salt element in such preps is lovely. Next time you prep some tomatoes with oil and vinegar try it!

PS: per kayb of course Schnitzel always an option !

Of course Singapore gives us treaures like Hainanese chicken rice - again a low temp poach but employing fat from good chicken which it seems you are accessing. https://en.wikipedia.org/wiki/Hainanese_chicken_rice