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Everything posted by heidih
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Unfortunaely no. I'm about the only one who actually cooks. The others "assemble" or eat out
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Oh Shelby! - your nekkid 'maters continue to crack me up ;
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OK well I've calmed down enough to write what I'm feeling. I am Los Angeles born and lived here always and was in the forefront of embracingn the various incredible food cultures and markets. I was a fixture at Grand Central and still remember a geoduk clam siphon giving me a nudge in a Korean fish market in the late 70's. The day I first read the Counter Intelligence column by Jonathan Gold in the LA Times was like finding your soul mate. I read his column religiously and was inspired always. The Pulitzer was just icing on a King Cake. RIP - your legacy is indescribably huge
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Oh crap - such a treasure; such a loss
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I think since it is the traditional use of the ingredients- they've perfected it versus some gluten free newbies. I've read about it often but the wiki link is not bad https://en.wikipedia.org/wiki/Pão_de_queijo
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I'd love to belong but since I'm just cooking for myself and not too fond of forever leftovers it is not happening.I love beans to the point I'd eat several times a day. Other cultures that have bean breakfasts like Ful Mudammas- I'm in. I respect Steve's work immensely. Because of where I live I can get to some Latin mrkets with scoop your own beans and get at least 3 types and turnover is high. That rings my bell though....some day...Rancho Gordo
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Regarding lovage: when we sold it in gallon pots at the botanic garden it was marketed as "Bloody Mary plant" because the thick hollow stems can be used as a straw in the beverage to lend celery taste; plus it looks cool
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Black or with some sort of creamer in bottle you had?
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Exactly what most kids did with the peanut butter filled ones The whole licking and excavating experience was kinda enjoyable
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Well alot of those celery dishes had a raised image of celery sticks in them. With the pale celery that was favored - hard to tell the diff!
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I think for some (females especially) celery brings up nightmarish flashbacks to diets in the 70's. I don't use it in any kind of foundational "trinity", but I do enjoy the more intense vegetal taste of Chinese celery. Tt is green! I'll pick some up on occasion but a leafy bundle is a bit much for a singleton who relishes variety to use in its prime. Ah!- relish - those nasty dried out relish trays of the past....
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I particularly loved Leah Chase at 95 wanting to learn more about incorporating Vietnamese greens into her dishes and having already explored things like lemongrass.
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Eater posted the NOLA episode today. https://www.eater.com/2018/7/17/17574218/marcus-samuelsson-no-passport-required-new-orleans-vietnamese-food-pbs
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I thought she meant cuz alreay cooked. So perhaps have to be added last minute after sauce built
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I've never had the octopus balls and have always been curious so this bit on Eater about a Japanese chain coming to South Bay of Los Angeles piqued my interest! https://la.eater.com/2018/7/16/17568832/morning-briefing-restaurant-news-los-angeles-takoyaki-japan-gindaco
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@Toliver Isn't that interesting how the smell of the vegetables rises from the fields! I remember doing a Century cycling ride and the cabbage smell around Santa Maria I think was overwhelming...
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gotta love the colors!
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David - I'm not a fan of berry preservs but I adore their color. Looking forward to some lovely shots of yours Oh! - do you go purist or mingle in other flavors like herbs, citrus, spices? Also are you traditional on sugar amounts or do you dial down? Salt?
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@shain Delectable looking meal as always but Imust say that sunchoke is HUGE! The ones we see around here are more, at most, golf ball sized.
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Living where I do I have every national fast food joint close by. Ironically the Taco Bell at the closest big shopping center closed; replaced by Peruvian?! Interesting. I am not a fast food afficianao but I must admit that when the chips are down and maybe comfort food is required - TB's bean & cheese burritos hit the spot (with hotter sauce from home). It has been years, but I remember them well
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@HungryChris Yu just inspired tomorrow's main meal. I have some nice wild salmon - unfortunately smoking not an option but I'll make do. An eggy potato salad and 'maters instead of melon.
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@blue_dolphin As alwys, I want to be your friend at the table! I noticed when I was watching some of Vivian's shows that she has a bit of "ginger love". Does she explain in th book (still resisting and library won't order) if ginger is a part of her Eastern North Carolina culture? Course I recall star anise as well which I don't think has a deep basis.
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I do use them! Hiurs of simmering so I have no fears,,,,but I don't tell!