heidih

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

Guessing warm soy milk which would be traditional with the fried cruller

I feel one of his significant legacies is the honest and loving light he shed on immigrant kitchen workers as the solid underpinning of our food chain and food service in the US. Example: http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

Roads and Kingdoms says http://roadsandkingdoms.com/2018/memory-anthony-bourdain/

Thank you

Well my dad loves lamb shanks but stepmom runs to the puke basin when she smells it.....SO I'm thinking of doing them in crockpot outdoors for he & I and roasting her some duck wings which she adores - to ease her pain. I've done the shanks with success in crockpot before.

This 2017 New Yorker article is a nice perspective on a complicated life https://www.newyorker.com/magazine/2017/02/13/anthony-bourdains-moveable-feast