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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!

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....

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.

Eater posted the NOLA episode today. https://www.eater.com/2018/7/17/17574218/marcus-samuelsson-no-passport-required-new-orleans-vietnamese-food-pbs

I thought she meant cuz alreay cooked. So perhaps have to be added last minute after sauce built

There are some possible song lyrics in there

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

@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...

No A/C here. Rice cooker sits on workbench in garage along with toaster oven. I generally make a few raw veg salads like cuke, slaws, 'maters to eat for several days. . Big fish fan. I buy wild Alaskan salmon frozen from Kroger in 2lb bags and often prep a fillet. Just broil it on foil. Easy!

gotta love the colors!

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?

@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.

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

@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.

@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.

I do use them! Hiurs of simmering so I have no fears,,,,but I don't tell!

A special sandwich can be SO satisfying. I have a few simple ones. I am aways quoting Melissa Clark- so again MC quoting her mom: "Good sandwiches are like interesting people, unpredictable and filled with surprises" "Each bite should be a little different, otherwise it gets boring"

@lindag Although my gardening mantra is "Water is Not Love", my kitchen mantra is: Water Works Wonders" - in the case of too thick PB based sauce cold water is your friend as with tahini

And cut the lemon around the equator!

I like the contrasting textures of the 2 shellfish. Did you steam together or? Going to make every effort to get to Farmers Market sunday where they sell local mussels - cultivated off-shore http://blogs.kcrw.com/goodfood/2017/06/catalina-sea-ranch-mussels/

3 places live in my heart: Singapore, Corsica (Ajaccio) and New Orleans. You hit 1 out of 3- thank you! ETA: corrected math - it is hot here- my excuse

The fact that you guys ate while in such distress is a true testament to your "foodie chops". We got it in Cancun on honeymoon....subsisted on bottled seltzer water for several days... All of the food presentation looks very thoughtful. Jealous of the variety of flavors you've sampled!

Here the space they tend to negotiate is at just below eye level and in the produce section; highlighting the "healthy" aspect...

Eater shared a taste of Macus Samuellson's ne ahow

Correlationstudiesn piss off scientists more than pus!