heidih

I could certainly be wrong but the fat float as I've read about is common and desired. Along the lines of getting a bowl of pho with no little round fat droplets floatng - you are in for a flat taste. It is not attractive to Western tastes oftentimes. Who is your customer base?

Thank you all - makes more sense now

I know this has come up before but I do not recall the answer. I tend to buy frozen fish fillets that are individually vacuum packaged. They all say to remove from pack before thawing. Why?

I am not posting this to engage in political discussion, but if you agree with the message WOW it is a bargain https://www.penzeys.com/online-catalog/penzeys-american-heart-and-soul-box/c-24/p-3121/pd-gb I think it is free in the stores versus online thru today or tomorrow

Now I'm craving the cordycep panchan from the Korean mart.

Madhur Jaffrey's older vegetarian cookbook has a number of meat subs and is really good overall. I am a big fan of her work. Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Yes Songkran. If you've never experienced the water festivities well... make a point. I accidentally stumbled upon it at the huge temple in Hollywood. The food!!! https://www.tripsavvy.com/songkran-festival-los-angeles-4157756

Sara Moulton in today's podcast with Ed Levine says she eats 6 I think peanut ones as lunch dessert every day - my hero . I lived on the things in law school. Don't agree with her need for them to be frozen!

Oh Norm! I remember my first tempura at a dinner party when I was maybe 14 (remember those) given by a neighbor. Adventurous Caucasian woman. She did it well and it was paced simply by the logistics of only so much going into oil at once. We ate a ton. On a similar note my mom and a friend did a fondue party that had the cheese style but also the boiling oil for skewered beef! It was dramatic

Yup - Kim Severson in her memoir "Spoon Fed" describes salmon as the zucchini of Alaska

I can testify to enjoying the mayo/pesto mix - usually on grilled veggie sandwiches or with french fries or boiled tiny potatoes.

Here is the second part of the interview

Holy crud kids! - it is just a discussion idea; not a suggested lifestyle. I think $5 is a bit artificial as food costs vary per posts above. Our food costs in the US are very artificially low in some aspects. My sister in Australia goes into shock every time she visits Los Angeles. That said, I have had some of my most enjoyable and inspired meals when challenged by my pantry. I keep a very minimal food supply which is stupid when you live in earthquake country but I love food shopping Last year I was housebound for a week and chose not to ask friends to deliver groceries or to use a delivery service. I foraged greens from the property which were abundant since we had a true rainy season for a change. I got in touch with simplicity and clean flavors. I pulled out Patience Gray's "Honey From a Weed". I brewed tea from the citrus blossoms. I used my citrus fruit for both flavor and acidity. I certainly spent less than $5/meal and I ate very well. Butter, oliv oil, beans, some pepperoni hidden in the freezer, pasta, homemade bread, eggs, and other simple things lovingly prepared and eaten when hungry are soul satisfying. Admittedly I used the lone can of Cream of Mushroom soup my stepmother left behind....and I liked what it did to some dishes!

Yes I can bake y'all under the table but some things in a mix (hello Jif) are just super easy, economical, and delicious. Kroger does a brownie mix for 79cents! that I augment with all kinds of flavorings like grated tangerine zest, warm spices like cinnamon and cadomom, coffee - the list goes on. And baking at 375 makes drool worthy drop cookies. I bake my own bread and do most everything from scratch but....

There was no discussion of peanut allergies in the common vernacular of the 60's and 70's so not a reason I'd bet

Growing up that is how everyone immediately recognized peanutbutter cookies - the fork crosshatch.

Such a versatile ingredient

Well thank you for your input. Tofu is used in various ways for diffferent textures. Is there one you enjoy? I was pretty much done wth people today - you tipped the scale

I do not recall where I got the tip but holy heck all that pan fry or whatever.. And the elaborate weightingt down... Push down on it a bit to get some water out, towl off, cut up, marinate briefly and....................broil = second rack down. Crusted outside, creamy inside YES I gobbled recent batch before photo op ;0

I used to watch her call-in show and admired her down to earth practicality coupled with knowledge. This first segment of Ed Levine interviewing her is wonderful (at least to me) https://www.seriouseats.com/2018/04/special-sauce-sara-moulton-on-leftovers-college-gigs-and-not-looking-for-attention.html

Yes the wavering bpnito flaes are a 'thing"

There are vast differences between various typesof stocks or broth, the concentrates or powders,and whatever your notion of the genre is. I am constantly offended by recipes that offer substitutions. Really! If a particular dish requires a specific building block say so. Otherwise just say "add more umami to taste"? I swear the whole adding chicken broth to make everything better?! - only a great marketing tool for Swanson et al

We often had such sweet dishes for dinner as part of our Austro-Hungarian background. Platschinken (crepes) were a favorite. Usually with powdered sugar or marmalade. Generally on the always meatless fridays.

I break thm into several pieces and nuke. Don't go 2 minutes right off. Test after 30 seconds or so. They curl/cup and some spots get hotter than others. They are crispy like a rice cracker. The packaging is poorly worded - not really a wrapper like the thin rice papers.

Perhaps twirling it onto a pea loaded spoon? I do enjoy the flavor/texture pop of peas ith pasta.