heidih

Its an "outie" navel! Gorgeous images. Those citrus are such workk horses.

Yes so sad on his passing but the fact that he was keeping this up in today's world and the following he had moved me. We have tamale vendors with carts near here that call out so it struck a cord.

edible: A Celebration of Local Foods by Tracey Ryder and CaroleTopalian is a 2010 release. It comes from Edible Communities Publications which celebrates and promotes local farmers. I was thumbing through my copy and stumbled upon an essay on page 125 titled "A Portrait of the Farmer as a Young Man". The piece richly describes that special world of getting produce to market/restaurant in the wee hours. I had a flashback eGullet moment and sure enough his wife did a great blog here in 2005 The book takes you across the country looking at some of the different tacks farmers and food producers are taking to survive and sometimes even thrive.

I've still never made it to one of those Friday during Lent fish dinners. If any of you go to oone I'd love to hear what they serve and pics if possible. Here is the existing topic

For a chicken stock/broth your total time seems awfully long; a possible factor in "muddy" taste

Red Boat is a brand of fish sauce which many prefer http://redboatfishsauce.com/

Eater New Orleans did a short piece on the passing of this beloved New Orleans produce vendor https://nola.eater.com/2018/2/16/17019724/arthur-robinson-mr-okra-singing-produce-vendor-death And here is a short video about him

This avocado cornbread caught my eye as a way to combine your future cornbread experiments with your avocado bounty https://food52.com/recipes/17979-avocado-cornbread

Use those alll the time to clean up cacti and weed in tight containers. Its a thing. - seriously

OK sorry. Do report back if you try it. It just shouldn't be that "hard" - this is rustic cooking. As to the above suggestions about the wonton broth including pork/shrimp- I absolutly agree. Again it is a coming together of flavors. Also the filling in the wonton enhances the taste of the broth in the spoon; kids actully playing well together. As the wonton or dumpling sits in the broth while you are eating the flavors marry. In my experience that is why the middle of the bowl , in time, is perhps the most satisfying and balanced.

I think you are trying for sarcasm. Given that, bonito and kelp are not that different from fish sauce I stick to that.

Also forgot to mention that I usually omit sugar during the broth making process as I'll use nuac mam cham as a flavor adjustment in my bowl. I never expect the pho broth to be the taste end product as customization in such soups is the norm I think.

I will admit that even when I make a broth with great ingredients I'll find something lacking at times. Subtle is not in my taste palette preference. My "solution" is either mushroom seasoning https://www.vietworldkitchen.com/blog/2011/07/msg-salt-mushroom-seasoning.html (I use that brand) or if I'm out of that a touch of chicken powder.

Cathy Chaplin's grandmother's pho is pretty close to mine except for the cumin. Note the VERY thorough pre-cleansing of bones if clarity is a priority. https://gastronomyblog.com/2012/06/16/vietnamese-pho-recipe/

Pour hot jamaica (sorrel/hibiscus) tea into a glass pitcher. In this case it was my favorite Mexican traditional blue glass one - very thick and straight sided. It split in two and spewed that gorgeous deep magenta liquid all over the granite counter, white cabinets, and light maple floor. Had to hustle to avoid staining. The bizarre upside was that the lower half resulted in this beautifully shaped bowl. The edges are perfectly smooth. Bizarre.

Well lets include Tet and Chinese New Year which also fall next week -a global food fest

cool stuff - I like both stores - oh my back in the day didnt we all have that incense embedded "Indian" cloth to use as bedsoreads or room dividers?

@koen posted this celeriac one the other day

OK you obviously have on the ground experience - I just always associated sauce with Naturschnitzel

If you have not been listening to Ed Levine's interview podcasts - you should carve out the time. Super interesting and creative people speaking about their passions. Most recently JJ Johnson. http://www.seriouseats.com/2018/02/special-sauce-chef-jj-johnson-on-the-pleasures-of-rice.html

Really?! - on a breaded & fried one? Just curious - sauced how?

@Nicolai I for got to ask - was the dessert like this one featured in the New Yorker a few days ago? https://www.newyorker.com/culture/annals-of-gastronomy/the-syrian-baker-whos-bringing-the-middle-easts-most-famous-ice-cream-to-california

@Nicolai It all looks wonderful. The fish appears perfectly fried and I'm sure the salt-baked fellow was succulent. No money shot of the flesh?

OK kids - we've been there and we know it

Just walked back from mailbox and the monthly Fearless Flyer was there. Do you guys anywhere near a TJ get that? This one is 23 pages. Usually it is just telling me about stuff that is interesting but that I don't really need. This one was a bit boring. Los Angeles is home of the original first (well Pasadena - think Rose Parade & Rose Bowl) so maybe we are different. Attaching cover, Bamba cuz we'v discussed it here often, and jackfruit cuz it is SUCH a thing here and want to try.