heidih

That simple zucchini method is my current favorite especially with a lusty tub of mint in the garden. I usually omit the vinegar and enjoy it warmish or room temp.

This article about trouble and its founder starting the toast trend struck me when it came out. Interesting read https://psmag.com/a-toast-story-df3b8e99d07f#.gxgo6a1pk

I enjoy the shirataki noodles texture and interest they add to a stir-fry. I usually simmer them in a heavily soy sauced water first. Could be my imagination but I think they greet the pan better introducing another texture. Also nice when reheating leftover as they don't swell or get mushy. I enjoy them in a pumpkin (kabocha) soup with mushrooms and greens and splash of coconut milk BUT the texture in frozen leftovers is not pleasant for me.

Jacksoup - On the plums - I saw this plum sauce on Lucky Peach yesterday and it sounds like a great condiment. Link to description http://luckypeach.com/what-do-people-eat-for-breakfast-in-new-zealand/ Link to recipe http://luckypeach.com/recipes/plum-sauce-92/

Thanks Jacksoup - I did it on Saturday and used similar proportions. No added flavor as these were so fragrant and I'd used star anise in my little plum jam bit ago. I did add a touch of salt which I think rounded out the flavor and a bit less water. I also eliminated some of the pulp so mine was mostly rind. It thickened beautifully, has a lovely clear color and tastes like the best distillation of kumquat flavors I could imagine

What a series of deliciousness. I am in major seafood craving mode now. Were it not Fathers Day in the US tomorrow I would be down at the better fish market going nuts

Snap - I was gifted a huge bag of large juicy kumquats today. Jacksoup - can you share your recipe or proportions. I won;t can them - just a jar or two in the fridge, I usually just remove seeds, slice thin and simmer with white sugar and sometimes add in honey.

Yup it has been in our Vons (Safeway derivative) for several years. I don't know why it does not appeal to me as I like funky food.

I can't help you but had to comment as they were the joy of my childhood trips to Los Angeles' Chinatown. Good luck and do report back

I was gonna try some elderberries from seed but the process looks chemically not fun - perhaps will try digging up seedlings next season instead.,,,, Not for me but for a friend as I can forage what I want,

"This is not worth the calories" is something my possibly annoying friends and I say - if it does not taste great - nope

I've seen the sandwich on line recently and it hits my like buttons. Here is a link to member Jason Perlow's review and take on it and others https://offthebroiler.wordpress.com/2006/08/11/nj-dining-walla/

I suggest looking over recent weeks of LA weekly restaurant section - and searching within it. It is considered quite reliable and often focuses on the area you are staying in. You are near some excellent Latin and Korean food. Do report back. Often the local restos change so this source tends to be more in the moment. If you can get public transport to Grand Central Market in the heart of downtown - do give it a go for a mix of some of the city's delights. A few links http://la.eater.com/venue/grand-central-market http://la.eater.com/2016/2/25/11111452/koreatown-cookbook-interview-los-ange lhttp://www.laweekly.com/restaurants/10-of-las-most-essential-mexican-restaurants-6699515es http://www.guisados.co/about

I stumbled upon this 2016 release at the library today. Authors are Deuki Hong (pretty strong chef credentials) and Matt Rodbard. Living where I do Korean food is familiar, but this is the most interesting, authentic, accessible Korean cookbook I've come across with a focus on Korean food in the US. Bourdain and Zimmern provided blurbs. Essays scattered throughout are quite good. Koreatown: A Cookbook

I pulled my radishes last week cuz they were woody/thin but the tops were great in a soup. I like bitter and mixing with carrots balanced that.

Things are not quite so dire here in Southern California. The local farmers market is a zoo of joyful shoppers even at the Tuesday morning market - packed! The farmers know their produce and happily discuss it. CSAs thrive. School gardens re more common than not. I think money is a factor - we are used to cheap food in the US and especially for a certain segment of the population that grew up with cans and convenience there is not a respect and desire for excellent tastes. Thankfully having a huge immigrant population here in Los Angeles has sharpened eaters craving for tasty food versus just something to fill your stomach.

I imagine it would act like frozen tofu and release lots of moisture upon thawing - not necessarily bad depending on the application.

THose are fun - sometimes called currant tomatoes here

It seems to be the new Sriracha in terms of an ingredient I use it whenever I want the more complex fermented spice - like Chinese hot bean paste This 2015 Bon Appetit article does a pretty good job overviewing its use http://www.bonappetit.com/trends/article/gochujang-korean-chile-paste

Day 2 of brining. I left plenty on the hillside for the next season. I truly enjoy the anticipation, the running out and looking forward to the next year's harvest. It seems to make them more special. The jar really gets a work-out when eggplant, zucchini, and tomatoes are in season.

I am right there with you - I find it off-putting in general but when eating it can be nauseating. I have as you stated, noted less of that pungent stuff, but a female with something like Obsession can make it hard for me to concentrate and eat. Someone needs to write a piece in a prominent well-read spot perhaps to bring the offenders up short "they know not what they do...."

Link to a recipe Norm? I am in total crave mode

As I noted an initial salt/vinegar bath on the freshly cooked and cubed potato adds a ton of flavor that is readily absorbed. I have been doing this since "god was in short trousers" Here is link to s Serous Eats article incorporating the concept http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-the-best-potato-salad-done-right.html

Have you ever boiled with peel on and then slipped off skins and cut after? Then some salt and vinegar on the warm chunks, followed by dressing when cooler. My female posse did the salad for my 200 guest wedding that way and there was nothing leftover. Lots less time intensive

No not a peppertree - my area is littered with them and foliage very different