heidih

Soneone up-topic mentioned Baked Alaska. I did it once! I was about 16 and "baby-sitting" a brilliant 10 year old; trying very hard to keep her interested and engaged. The kind that goes on to be accepted at several Ivy League universities. I pulled out the Betty Crocker and suggested we try it. I'd never made baked meringue before other than those crunchy meringue drop cookies. It turned out quite well though none of the adults had ever heard of it and thought I was a bit "odd'. The girl was happily engaged in the lengthy process for the duration. This was the inspiration from the book:

Ooh - bobbleheaded owl makes sense - had not seen. Those stationary one are a joke. I've seen seagulls and crows land on them and....

Fascinating. I had no idea

Yup - recycling can be a minefield. It sounds great but you have to consider all the associated costs/options.

Since Los Angeles is a major port, pallets are like gold here. An entire industry is centered around re-habbing them for re-use. Also Pinterest projects have made them trendy. Have to be careful also about the chemicals if repurposing.

Stepbrother returned from Poland last night and gifted us these dried mushrooms. I'm going to grind some for "flavor powder" , make a riff on XO sauce, and we are planning soup tonight. USDA beagle snagged the sausages..... ETA: image

Apparently NYC didn't get the memo.... https://ny.eater.com/maps/best-german-restaurants-nyc

I enjoyed the interview. So candid and down to earth https://soundcloud.com/user-306003081/david-lebovitz-on-renovating

We have a variety of wild raspberries in our canyons. However, the drought has not been kind to them. So incredibly flavorful. I will forever have pictured in my mind's eye a father and his 3 kids picking berries; kids splattered with juice and dad begging them to please leave some in the buckets so mom can make a pie. As a Southern Calfrornian of course boysenberries are a big part of my food story. Hello Knott's Berry Farm https://en.wikipedia.org/wiki/Knott's_Berry_Farm

As my almost 96 year old would say "but they are good for you". Man would eat cow dung if it was conidered "healthy".

@ProfessionalHobbit wow! I'm more of a rustic girl but the dishes really appeal to me. It was overwhelming so I'll go back and re-read. How long did you guys linger? Seems like a "several hour tour"

And then there is the fad of making a hole and pouring in strong booze to marinate...

I'm with you on the best use of roasted cauliflower. If I get a ginormous head at 99 cent store I'll roast it all, scarf with danger of mouth burn straight from pan, and only then repurpose leftovrs into a room temp salad with crunchy herby stuff and usually some craisins or dates.

Just had a nice conversation with gardener guy we have deep ties with. From jalisco. Asked what most special dish and he said birria in a pit. One day I'll get down there

If it was just me on a shorty like that, and since I'm all about savory versus sweet - I'd pack a muffaletta or Pan Bagnat type sandwich and just feast on it in between enjoying the outdoors.

@Shelby Nice set-up for the lettuce wraps. Are those perfect golden cubes tofu? Your method?

oh crud - caul fat...cant even blame auto correct

@Kerry Beal That one placemat screams "cauk fat" to me!

I seem to recall Julua Child in one of her books advocating tipping the drippings from rested meat into the salad bowl. I've followed the advice

Here in the south bay of Los Angeles the waste management companies dictate recycling rules. Some people are appalled that several cities, including mine, do not ask reidents to separate. I've spoken with the Sanitation District rep at length. Detailed studies were done in each city. The narrow winding roads with lots of dead ends which prevail in several localities make having different pickup trucks environmentally non-sensical. The separating is done by skilled workers and is surprisingly effective. Also, a whole lot of folks are incapable of following dirction so the recycling has to be re-sorted anyway.

Well there is Bravetart for iconic American sweets https://www.saveur.com/bravetart-stella-parks-cookbook-review#page-3

Lychee today at Korean market (H-Mart). $2.59/lb. I squirted juice all over me just opening a few; and I'm a veteran. Good flavor too. Chilling for a cool snack later.

Link to his seminal Lebanon broadcast https://vimeo.com/203033243

I'd break the frozen packet in two. Half like Okanagancook mentioned in a "snail butter" like Melissa Clark with lots of good bread for mopping up. https://www.nytimes.com/2008/07/16/dining/16appe.html The other half I'd do the next day in a Thai inspired herbal coconut broth with rice. They barely need any cooking time so I'd probably just slip them still frozen into the flavorful liquids on low heat. Do report back.

Part 2 of the referenced interview - excellent