heidih

Thinking a greens soup since it is Green Thursday, I wandered out to see what I could include. Found some mallow, wild fennel, dandelion, and mustard. A bit of the raw mustard had a perfect sharpness.

Doing lamb. Best piece I could see was a very large shank (image attached) which I'll slow cook in oven with masses of garlic and herbs and some mustard on a bed of older carrots. Toasted No-knead brad to sop up juices and a huge salad of bitter young greens that incoporate the juices as well. Others bring dessert.

Can you maybe share your recipe in Recipe Gullet? Sounds like a winner for our summer

I thought it was a bit snarky but completely on point. As someone noted earlier people want the "magic formula" and therefore common sense seems too simple; plus not marketable. I was reminded of Susan Powter who had questionable nutrition info but at least empowered women to eat again and to eat whole foods.. Do you all realize how many women are afraid of food? That is a whole other forum. I sent it to my 95year old healthy dad who adores Prevention magazine and he is sifting through it; not good with computer reading...

Goguchang adds depth or even miso https://yummybazaar.com/products/authentic-korean-gochujang-very-hot-pepper-paste-by-haechandle-1-1-lbs?utm_medium=cpc&utm_source=googlepla&variant=20223988998&gclid=Cj0KCQjwqM3VBRCwARIsAKcekb3l0xCC34QZqB00cjWFnudiZy1dd9alis9CF2hNFSQQYl2QsTwuP_kaAtPUEALw_wcB

Wec have a topic on it here that ight provide helpful links/ideas

I just saw this from a FB friend - is this your venue? https://www.facebook.com/socal.ren.faire/

On a more positive and interesting note Ed Levine's podcast with author Andrew Friedman about his new book on chefs is interesting. and informative. It deals more with 1968 to late 80's

I think in the US "chips" are the paper thin fried disks and French Fries are the potato batons - deep-fried. Crisps is not used. But elsewhere crisps are our "chips" and chips are our French Fries!

Oh hell - we had this bizarre scenario a couple years ago. Chef killed and cooked wife. I ate there! http://articles.latimes.com/2012/sep/18/local/la-me-restaurateur-20120919

Chicken powder - magic broth enhancer

Do you make your own saba or purchase? I so miss my grape vines....

oops - it is open https://sf.eater.com/2018/3/12/17111620/wurst-hall-kenji-lopez-alt-open-san-mateo

I think it is just not appealing to the fresh facing younger crowd. We have Rockenwager http://rockenwagner.com/ but it is not hot on the scene. It is more a nostalgia thing. However...Kenji of Serious Eats is opening WurstHall soon I think - that may fuel a change? https://sf.eater.com/2018/1/10/16874790/wursthall-san-mateo-menu-kenji-lopez-alt-restaurant

Well Melissa Clark - a Brooklyn person - always mentions snipping basil from her patio. Couldn't hurt to ask her She loves big flavors so.....

@HungryChris Hop on the street car and then hoof it over to Cochon if you have not been before - heart warming and soul satisfying https://cochonrestaurant.com/

Serious Eats has an article today about Spring desserts. If you scroll down near the bottom there is a recipe for scratch chocolate "peeps" and a Peeps sushi. Kind of cute. https://www.seriouseats.com/2018/02/15-weekend-baking-projects-that-are-worth-the-wait.html Some of the other sweets look pretty interesting to me especilly the meringu nests with ornge curd

@paulraphael I had the same disappointment with basil last year with a plant from garden center but it was a mixed 6-pack; more novelty than cooking interest. I have always had success with the potted basil from Trader Joes. My "star" was a plant in the ground against the wall of the house (reflected heat) facing west but with big trees in parkway that blocked much of the sun. It was a freakin giant bush of basil. My Vietnmese friend and her basil loving daughter prctically threw thmselves at it and turned green with envy

Surprised at the kumquat. just made nother lovey round of mine. Potatoes - gosh I need to find the post WW2 Austrian cookbooks - potatoes in more ways than one could imgine.....

The family used to love it. Its quite salty so I'd cube some russet potato pretty small and precook in the water, adding the mix straight into that with water as needed. With scallions and/or cooked sausage - a "bowl meal"

Honestly you should be checking more local sites like eater los angeles.

The video that @BonVivant posted talks about the restaurant using pork over veal as it stays more juicy, pounding to about 3x original size from the cut shown which butterflied a slice from the loin allowing them to end up with that dinnerplate size. The idea of starting in the hot pan and then going to lower temp pans of course is a restaurant application but might adapt to one pan with heat adjustmet. The end result looks shatteringly crisp and lovely

A friend got one of the services as a gift. I don't recall the company name. What struck me was that the recipes were interesting and they introduced the cook to ingrdients one might not have purchased for a single dish. So yes the packaging seems excessive but to get just a bit of somethiing rather than buying or sourcing alot is cool. I hate being told what to do so it is not for me but i think it can work piositively for more open minded peeps

I m a huge fan of the writings of Shauna at Gluten Free Girl. Cookbooks and online recipes. https://glutenfreegirl.com/ I don't have the issue but she is a great writer.

This is the mallet we use. It is quite heavy. Only ID is DIX