heidih

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

I have no idea but I trust Ms. Kamman on French food. No horse in the race; just reported what I thought of interest. Perhaps the sugar/booze were the preserving technique as she says this lasted her distant relative Victoire in the Auvergne until the next harvest; where Madeleine stayed in the summer of '39. A woman she describes as she stepped off the train at Langeac "I was swept off my feet by a little, old Arab-looking woman, with a hooked nose, two piercing, flaming eyes..."

You have no friends with vineyards? Other than the vines in your garden or friends or asking at your farmers market it is probably not worth it. I've been lucky to often have access but preferred to let them ripen and make another deluicious product - saba

Madeleine Kamman gives a recipe in "When French Women Cook". Proportions are 1 cup juice from sour juicy green grapes, 1/4 cup sugar, 2 cups alcohol (90 proof clear, or grappa or pisco), and 1/2 cup wine vinegar. Age at least 2 months before use. Store in cool dry place.

Her is part 2 of the Serious Eats intervieww I linked in opening post https://www.seriouseats.com/2018/03/special-sauce-the-knife-skills-team-on-life-after-the-film.html

I find a few drops of Angostura bitters and/or a bit of dark roast coffee along with the salt you did can make a significant impact.

And Chris isn't that the beauty of so many cuisines that are personally adjustable with condimemts as you showed recently up topic. Chutneys et al. Thank you so much for sharing your experiences with the great lady's food