heidih

Do you have miso? Sure it would be fine without but the "funk" if you will of fermented bean paste is a pretty big deal

Chef José Andrés has been named the James Beard Humanitarian of the year. Incredible work. https://dc.eater.com/2018/2/21/17036162/jose-andres-james-beard-foundation-humanitarian-of-the-year

Well citrus are winter producers so maybe you are experiencing a global warming quirk. The ripe fruit should be now and flowering/fruit setting much later. Oh my....

I think she just means a short dip in the pond whenever- I lean to the end

Ha - even I who have never seen a choc fount guessed it Looking forward to it. Do please "cross-promote" the whole index- it is a veritable "fount" of information!

The almost complete lack of rainfall does not bode well for local foraging. However I managed to find a small patch of mallow on the property. I used it as one of the greens in a modified Persian ash reshteh.

I spent a lot of time in Ensenada, Mexico in the 80's so when you mentioned squat bottle that is what immediately popped to mind. The fish market, fresh tortillas and cold beer - heaven! https://en.wikipedia.org/wiki/Ensenada,_Baja_California

Modelo perhaps? https://www.google.com/search?q=modelo+beer&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjfzOOrv7XZAhXBv1QKHT3ZCBgQ_AUICigB&biw=1163&bih=561

I wasn't delighted with these whole grain seeded crisps from Trader Joes which I'd purchased after tasting and thinking it would help with my attempt to incorporate more whole grains. However, today I treated them more like a cracker. Breaking them up and generously dipping into guacamole was SO good. Better than tortilla chips which can overshadow the delicate sweetness of avocado. These guys are complimentary. Guac was simple: perfectly ripe avocado, garlic powder, salt & pepper, and Jalapeno Tabasco. I know - garlic powder! - but my first grade "Harriet the Spy tomato sandwich" was avocado and garlic powder so it is a positive taste memory.

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