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@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

Well - what if you risked the purchase of some Jiffy cornbread mix (image attached - just happened to be veg version in my pantry)- about 75 cents tops for a box and needing only an egg and 1/3rd cup milk. It is a middle of the road kinda cake one but not overly sweet and highly forgiving of additions. I usually add an extra egg white and use all manner of liquids from yogurt to roasted winter squash or lots of grated zucchini or masses of herbs. It is most definitely not Southern cornbread but it might give you a taste reference to go from and as noted - foolproof. I often bake it in a larger pan so it is low to the ground and has more crunch and then when re-crisping in big cubes in toaster oven makes lovely croutons or a nibble snack. Linking from my eG blog

I don't think he was slamming her; he was praising what at first seems such an unlikely scenario. The next sentence was " Still, the moment the braised chickpeas, the grilled cheese with tomato jam, the kale tabbouleh and the sorrel pesto rice hit the makeshift table, you've already forgotten what you were so sore about, and you regret only not having gotten a second matcha with almond milk for the road. Life is funny that way."

Thanks for starting this. I will follow. Our Pulitzer guy Jonathon Gold has her in his best of brunch (scroll down http://www.latimes.com/food/dailydish/la-dd-jgold-101-brunch-20171031-story.html

@Norm Matthews that looks like the iconic Marie Callenders strawberry pie of my childhood https://www.google.com/search

A couple years ago my sis needed the food processor for a holiday dish and the bowl was MIA. I sorted my mezzaluna out of a buried storage box with the help ofthe kids and she enjoyed using it. Back into the back of a rarely used drawer until I unearthed it couple weeks ago. My hands were having problems with finer motor and this old soldier did the trick chopping piles of herbs and greens for Ash Reshteh. It is now in the front of an accessible drawer Looks alot like one of Andie's above.

Well at least by now they should have hardened an d not be nastily squishable

Our bizarro weather has made a mockery of my parsley efforts. I won't even start on some bug that strips my mint! I grew up with flat leaf parsley used in copious amounts. In our dialect we call it Gruenzeug which literally translates to "green stuff". This year my seeds barely grew after a lengthy germination period. I caved and bought a plant in a 4" pot for $4- very weak flavor ad not vigorous.... So between cloudbursts today I went out to forage some mallow for soup, stopped to admire the youngster nasturtiums (I love leaves, flowers and seeds) when something caught my eye; a healthy very fragrant parsley. It is in a spot where my dad had a plastic tub of parsley years ago. Those mirculous seeds must have responded to the current weather favorably. What a nice surprise

This documentary (available on New Yorker website) follows the opening of a fine dining French restaurant in Cleveland, Ohio staffed by people just released from prison. Ed Levine of Serious Eats interviews the resturanteur and film-maker here. Part 2 to come.

I think you need to link the MR method/history. I'm not a follower but the idea cerainly intrigues and sound like applicable to the described taste preferences