heidih

Applications for an invite abound as well

I think you have to factor in the state/condition/age of your ginger. If I want to pickle my own for "sushi ginger"I'll hope to get some young thin skinned tender stuff that is more flavor than bite. As it ages it gets woodier and stringier, the bite predominates. https://www.google.com/search?q=young+ginger+for+pickling&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiNnM7ag-_YAhUJ8WMKHfNCC18Q_AUIDCgD&biw=1246&bih=596#imgrc=sLtTP7sPPHdl_M: As my local Chinese mega-mart it is in the reridgerated section rather than in open bins.

I agree with blue_dolphin. The fresh juice goes a long way. Use use the grater part of this little treasure from the Japanse 98cent store.

Love the Mexican hot sauce bottle on the table

I know someone in NYC ordered from her and she is just a couple miles from me - fabulous plants https://www.heirloomtomatoplants.com/

Is the kumquat plain or was it treated in some way? I love their unique sweet/tart impact. Need to get myself over to my kumquat source!

Yes that is the one. I didn't know about the eucalyptus. Great experiment to plan since I have lots of it stacked up

Yes taste is at the core as well as the love and care you put into the food you serve. I know that were she alive my maternal grandmother who suffered much food privation in work camps and on the run as a refugee, would have diffficulty with the spice heat in my food, but would be quite happy when I add foraged wild fennel to the cucumber & sour cream salad or introduce coconut milk versus cream in a dish..

I might look to a "classic" preparation if I have an unfamiliar ingredient in order to get a baseline. Example cardoons. My eating and cooking experiences have been culturally mixed across a broad spectrum. If it tastes good - "rules" - nah. I found this recent piece on authenticity worth a read https://www.kcet.org/shows/the-migrant-kitchen/good-food-and-the-problematic-search-for-authenticity

How many of the mini condiment bottles are stashed in your bag? I love them; re-pack bulk herbs & spices to keep at hand arther than opening big containers when playing in the kitchen.

I am very interested in Roy Choi and Daniel Patterson's idea of local fast food: Locol http://www.welocol.com/about-us/ Going toe to toe with the big guys like McD and KFC in price and raising the bar in food quality; in financially challenged neighborhoods

I generally rely on my home pickled nasturtium seed pods for that "caper" flavor. I'm out until at least late spring/early summer so the caperberries in brine for $2 at TJ caught my eye. Interesting. Seedy inside but I enjoy texture contrast. Not as strong or "mustardy" of course as my nasturtium pods but they play well with olives in a dish and are mingling with friends in a tuna salad.

Yes the sauce is a major feature, but overall I think it is the wood smoke that separates what I get at my local from what I would even attempt at home. You drive up to this little place dwarfed by piles of wood and you have started salivating from over a block away from the wonderful smell.

I'm in Los Angeles. I would argue that florets in a bag are a far cry from a recently picked juicy head like Blue_Dolphin showed. Also she noted that the beautiful beast weighed 4-1/2 pounds! Yes that is about average for a Farmers Market and for that size & quality

Starting about here in the Bento topic, Fat Guy (the late Steven Shaw) chronicles his son's lunches. They are appealing, nutritius and mostly assembly, not elaborate prep

This recent scratch one from Serious Eats looks promising. I like how he analyzed the spice blend. Not as labor and time intentive as yours. http://www.seriouseats.com/2018/01/how-to-make-from-scratch-japanese-curry-thats.html

Is the Soy chorizo a crumbly product like the ubiquitous Cacique product?

This is RareRollingObject's image from her eG foodblog (Sydney). I coincidentally had the same one in my fridge in Los Angeles. We both were happy with this off the shelf brand from the Asian market. Under $8 for me as I recall. It is not subtle stuff.

You coud think of it as as deeper flavored love-child of Sriracha and strong miso. One of those ingredients that brings a spicy umami to a huge variety of foods.

In your search you may want to cnsider one that also does kebab skewers- multi tasker.We had a small countertop one (it has disappeared)

Must be a good bit of the sugar & the starch and awfully concentrated

Finished up the last of some gifted Ethiopian food made by a wonderful home cook. Lentils, split yellow peas, spicy chicken and hard boiled eggs, cabbage and carrot saute, fresh buttermilk cheese, and this injera. She does a long ferment on her batter so it is quite sour. A new for me very enjoyable taste experience.

You might want to take a look at Linda Ly's new book. She and her husband are frequent rugged campers so I think she speaks from experience. The New Camp Cookbook: Gourmet Grub for Campers, Road Trippers, and Adventurers

I could be mis-remembering but I think a farmers market vendor told me about storing the avocados under just below freeze temps so it is possible the cheaper ones are from a prior harvest