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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

When I eat a raw Fuyu I always taste a hint of warm spices. I like the combination in this pumpkin pie spice mix.

Had a 4 hour wonderful potluck brunch this morning. Great conversation and food. I tried to plan so we would not duplicate dishes but it was like "herding cats". Turned out to be a serendipitous combination of flavors. I contributed a tangerine olive oil cake and also a big bowl of just picked tangerines for take-home. Unplanned feast: above cake, fruit bowl, lox, bacon, poached Asian pears (really nice), mini quiches from Trader Joes and a potato/red pepper/tomato/onion hash.

Cobbled together a sweet for tomorrow morning ladies NY gathering but stuck with no car, hyperactive tangerine tree and the only fat in house being olive oil - I tried a simple cake. Nice. I do not bake much but if done agin I would up the citrus and dial back sugar. http://www.foodnetwork.com/recipes/melissa-darabian/orange-olive-oil-cake-recipe-2042483

The California crop has been severely affected by the wildfires- not good

Nice haul. Is the first image cardoon?

and the moisture content issue

Update on California season opening delay from 2 days ago http://www.oakdaleleader.com/section/27/article/21251/ Found this image on my eG blog taken first week of May 2011. I usually just go with the local rock crabs at a third of the price

That preserve sounds really good. Made or purchased?

I trust Ottolenghi's thinking and recipes. https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus If you google his name there are variations. I personally find that I get bored with a flavored one and prefer to add in things like pesto and red pepper/eggplant paste (name escapes me) when serving. Good olives and capers make me happy as well.

One tangeine tree is doing its usual "over achiever" thing + low quality figs from $1 store in pantry = micro batch of jam. I only used strips of the citrus zest and some juice, brown sugar, plus just hint of pumpkin pie spice blend and balsamic. Initially I just chopped the figs but they tumbled off my toast this morning so I whizzed it up with more juice and water, re-boiled and its pretty tasty now.

Actually the fisherman I spoke with said it was more a catch yield issuie. Our local spiny lobster is in the $30's/lb. Just not out there. Oceans are changing.

Oh my I just now see Sartoric in the post above you has the triplet. People in very distant places with the same one!

Nice. I have the twin to your little one and use it almost daily

I just called my vendor and they are $21.99/lb and in good supply. These are live http://qualityseafood.net/ My understanding is that the cooked ones you see at supermarkets are often last year's or their kinda dying ones. EDIT: I called again and it is $18.99 live. He said the season is just ok

Sounds like US southern collards!

Bacon fat involved?