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Everything posted by heidih
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Well that puffy cutie deserves to be explained!
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I have a fondness for very springy chewy fish balls. Hoping someone will contribute as I have only ever purchased them
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Almost booked a flight the other night but thought too close to Ash Wednesday - regretting now.... Here is my beignet shot for those who have never seen the magnificent snow flurry
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I grew up as the kid sent to school with avocado and garlic salt sandwiches.... I like a hearty sourdough toasted (thick slice) with a smear of roasted garlic, a lick of bitter orange marmalade and a general amount of the green goodness
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Classic now California use is a half wit a drizzle of thick balsamic or pom molasses smeared then on toast
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I occasionally buy them from the local Viet market that also caters to *island folk: They are lovely reheated with a fresh salsa
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To save yourself from a knife battle with a kabocha squash or other really hard one - just set it on the MW plate (no poking) and cook for 3 minutes, rest at least 15, and repeat until a poke is to your liking. Sometimes I just want it a bit soft so I can cut and roast, and other times for puree I let it go until it almost collapses. The rest period is essential
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I like it quick pickled after thin slicing on the mandoline. The larger rounds make a nice addition to grilled meats wrapped in lettuce. Mzny Korean BBQ places offer that along with the lettuce and rice sheets. It does have a very strong odor when you open the jar....
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Tuscan bread - no slt - meant to be eaten with other salted foods http://www.thekitchn.com/whats-the-deal-with-tuscan-bre-126519 Like the unsalted rice in Asian cuisines
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I enjoyed this article today about the Santa Monica market, Not my market - my relationships are at Torrance and Palos Verdes, but similar experiences. I enjoyed the bit of backstory on the farmers. I always ask where they farm and about weather and upcoming crops.\\http://luckypeach.com/guides/how-to-master-santa-monica-famers-market-los-angeles/
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"Karoo Farm Style" Apricot sauce?
heidih replied to a topic in Middle East & Africa: Cooking & Baking
Here is a different link with ingredient list http://www.shopwell.com/something-south-african-cooking-sauce-karoo-farmstyle-apricot/sauces-marinades/p/9150600205 -
That is how the cooked cuttlefish is sold in my local Korean markets.
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Internet posts about Persian New Year soup Ashe Reshteh like this one on Food 52 compelled me to order some to go from a local place. Comfort food https://food52.com/recipes/32708-persian-new-year-s-noodle-soup
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The other day having roasted turkey bones and wanting a bit of stock I added water to the roasting pan and tucked back into oven. The smell was lovely, but when I went to check it the cheapo aluminum disposable pan flexed and the oven got a bath of turkey stock. Will I ever learn that those cheap pans do not do well with liquid???
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I used Chef Crash's method for maybe the 4th time this holiday season. and did hot on hot - good crunch, no sog- wonderful even a week later
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Her post mentions chicken and Cornish game hen....grrrr
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Kenneth - I planted some in a large pot outdoors in May and they took forever to come up and then stayed petite until about 2 months go. Now I am enjoying them constantly and find them especially delightful in egg dishes
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They were in a recipe for a Central American dark fruit cake - macerated for weeks with the other fruit - still best fc I ever had
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Her hands are probably too small to properly handle the adult's knives. Perhaps a more manageable sized general purpose knife? She could send you a handprint and a knife seller should be able to help.
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All great input. We re-did the kitchen at the family home about 2 years ago. Maple flooring and granite counters = great, Those slow self closing cabinet doors and drawers - ACK I am constantly yelling "CLOSE NOW". I also personally do not care for pull out shelving and those corner swivel doors but I am blessed with great knees ` I do get the potential issues, I also thought the in cabinet trash bins were a waste of space. We did not reconfigure the 40 year old space so no such decisions needed. In my own kitchen I did enjoy under counter lighting and we did hidden strip plugs on the island that worked well for entertaining,
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The ads come in the mail here on Tuesdays. I don't usually bother but since I am pet-sitting away from home base I scanned through. The only one of interest was the huge Latin market down the road. They have a vast and varied produce section; the kind of place with roots I have never seen (and I've been cooking with yuca and the like forever) Headed there tomorrow.
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When my mom passed way at 53 I cooked all the food for the gathering at the house. SHe was a good cook and baker so I honored her by making her specialties. It was miserable time but the food that friends and family were familiar with opened the door to some great conversations about mom.
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They are in a pot - I have seen them out of control in the ground Along with young radish greens they elevate eggs instantly to lovely quick meal