heidih

My first reaction as well!

Linking part 2 https://www.seriouseats.com/2018/06/special-sauce-david-lebovitz-on-blogging-cookbooks-and-moving-to-paris.html

Coincidentally just discussed and pressure cooker works Serious Eats https://www.seriouseats.com/2018/06/the-big-apple-inn-a-little-mississippi-diner-with-an-outsize-history.html

Oh yes we are just crying for you! Hello freezer jam

Ha! why are all the killed ones female - not inciting drama but tis interesting. Chickens v. roosters, cows v. bulls, Oftentimes probably just nomenclatyre as both sexes are on the table

Ha! well if ya wanta go natural there is good reading in this article about a trip Euell Gibbons took with a journalist https://www.newyorker.com/magazine/1968/04/06/a-forager

Recipe into Recipe Gullet re meatballs? I like the look & sound

Ack @Shelby That refridgerated sushi is gummy and tasteless. Save your craving for when you get that expense-paid round trip ticket to NYC or Los Angeles

I get a trade magazine that has had articles about the drones & robotics that have been tested and refined for some time. Hello northern European innovators - quite fascinating.

We have had some spectcular Italian adventures in cooking but they are older. Thought I'd link the index here. Perhaps inspirational. https://forums.egullet.org/topic/58961-a-year-of-italian-cooking/?page=34&tab=comments#comment-1115010

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.