heidih

I've only had that tapioca starch bundle once from a Vietnamese friend who made it -At first it was odd but I've caught myself thinking bout it over the years

I see the wild fennel starting to flower in sunny spots and m planning to finally collect pollen this season. Will update you.

I just put them in a pan with the aromatics on a medium flame and as they soften a bit from the moisture release I add in my other ingredients. A pretty quick treatment. Have not had a mush issue.

bringing down the level - stepmom makes them with loads of garlic and some cream of mushroom soup. I like them with green onions, garlic, peanut butter, roasted peanuts, ginger & tamarind - soft cooked egg smushed in

Here we get King's Hawaiian bread in various forms. Very yellow, soft and slightly sweet. The kids used to like the slider type ones for salty savory pickly sandwiches - a nice range of tastes. I lightly toasted them. They have a huge manufacturing and restaurant business locally in Torrance.

Yes but thinking some sugar & acid like lemon juice best added before freezing - better preservation result

Thanks for the link to the show - was any of the feedback surprising? Sure the sleepless night wear on you, but hang in there -you've got both a great concept and stellar execution!

Encouraging progress in local waters http://www.laweekly.com/restaurants/catalina-sea-ranch-an-offshore-shellfish-ranch-opens-outside-los-angeles-8385754

My favorite organic farmer at our small close-by farmers market was selling his quite large Reed avocados last Sunday for $1/each. He counseled us that unlike the Hass, the Reed is ready when you see the slightest shift in color. My rock hard one from last Sunday, sitting in the fruit bowl with nectarines and cherry tomatoes, was perfect for dinner last night. Creamy and flavorful

I finally got some flowers on the 2 potted tomatoes and....June gloom with foggy mornings set in Grrrr- One tomato is about golf ball size and I saw a racoon going to check it out this morning. What!?!

I keep a pot and just scissor what I need to add a fresh garlic taste to anything I am cooking; treating them like parsley as a standard as the dish is finishing snip-in/on..

Great concept. Can you share the menu?

The nasturtium seed pods are looking good - will get at least a small batch later today

eGullet member docsconz recounts his dining experience here http://docsconz.com/2017/04/noma-mexico-a-time-and-place-for-the-ages/#more-17478

That all sounds more Peruvian than Portuguese???

@ anna n Seems like "mains" are a thing of the past. Looks good:)

As Kenneth noted they are great for fried rolls. I find them to be one of those use-specific items but always willing to learn. To me they are just a standard part of the wrapping meal

Huge advocate of the KISS mantra. I used to over buy for rental houses and end up wasting time and money when I could have eaten interesting restaurant food for less money. I learned to embrace the adventure, often just playing with a single pan, good ingredients, and maybe one or two unfamiiars. One year it was some old anise seed in the cupboard and sweeter than sweet Santa Barbara spot prawns. Another year were ordinary bulk bin lentils and some tagetes lemonii growing in the yard.

I like a mix of cornmeal and wheat flour or rice flour

https://www.nytimes.com/2017/04/22/opinion/sunday/food-sex-and-silence.html

I think it is all bout distribution & volume. Here in So California produce is dirt cheap if you look around. At Asian markets where folks buy A LOT they are practically giving away greenery.

Friend sent link - he is viewing April 21 this Friday - this is my food awakening era so I am interested http://www.fandango.com/jeremiahtower:thelastmagnificent_198135/movieoverview

This immediately prompted a memory of Bircher Muesli from the 70's. Here is a lik to a Guardian article on more modern takes https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/23/how-to-make-perfect-bircher-muesli-recipe

Hope they keep their FaceBook up - always something interesting there

This comes up when my favorite entomologist leads "bug talks" 1 - why are they there? - remove any speck of food and wipe all moisture 2 - vinegar is your friend and not toxic - they don't like it - spray on the swath o' bugs , wipe away some of the dead BUT leave some - walk away for several hours. They will take their dead home and not a trace will remain Trust me Pesticides - please no