heidih

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

Jason - on the stir fry type treatments or the paella - how do you avoid it going mushy? Any timing/technique tips or tricks?

I alternate between 5 different TJs locally depending on where I am working. They are consistently efficient and friendly. I think they do lots of tastings with their employees so that they are in fact able to honestly converse about the products. I interviewed at their headquarters once (Monrovia, Ca) - they were adamant on the no tele-commuting as their overall culture is all about face contact. rotuts: I've never had the Red Boat or noticed there so will look out - I can go through a bottle of 3Crabs in several months.... The current product I'm having issues with is the olive oil popcorn - the trouble is my inability to resist eating the entire bag for dinner with a strong cheese

Yes I was taught the method that Shalmanese describes. Personally I have no issue picking around the bones and pulling an errant little bit out of my mouth - but I usually eat with folks who enjoy their food more than "manners". I had to laugh the other day when the cashier at the grocery store was discussing his love of local lake fishing with the customer in front of me. I asked him what he catches and he included the comment that he gives the trout away (versus bass, catfish etc). His reason was that the bones are a pain. When I mentioned baking or panfrying whole with skin on and then easily peeling skin off and proceeding as Shalmanese noted he was astounded and assured me he would try it next time.

I ran out and picked about a 1/2 cup of mallow (cheese weed) fruits as our heat wave was making everything mature rapidly. The pickling liquid was white wine vinegar, a touch of course ground mustard, bit of salt and sugar - warmed and poured over in the little jar. I had previously only nibbled them raw as a kid. After sitting for a few days, a spoonful in my tuna salad was nice instead of pickle relish. Plant info http://www.ipm.ucdavis.edu/PMG/WEEDS/little_mallow.html

Steve Sando (Rancho Gordo) has some corn http://www.ranchogordo.com/collections/dried-corn-and-corn-products Perhaps someone will do what he has done with native beans in the corn area

For easy access to the article http://www.seriouseats.com/2009/12/itanoni-antojeria-y-tortilleria-oaxaca-mexico-best-corn-tortillas-alice-waters.html I have been entranced with the area since getting Diana Kennedy's Oaxaca Al Gusto

ElsieD - you might also beinterested in Smitten kitchen's take on the book - she is pretty down to earth http://smittenkitchen.com/blog/2016/02/hot-and-sour-soup/#more-17408

In a sort of mash-up of CNY and Fat Tuesday I am planning scallion pancakes (the ones made with a laminated dough) bought fresh/frozen from Chinese market and crisped up at home. I can make them but have a big work day so will have to go with bought. Eaten with fantastic Alaskan salmon my friend catches and lacinto kale simmered in coconut milk. Thinking of going veg or vegan for Lent as a challenge/experiment.

When there is no fat to crisp up I find some type of sugar in the marinade or coating, then broiling briefly get me crispy edges. I do cut it in small bits for more edges/contrast.

As to a Blue Apron model- the folks I know using it or contemplating it have no interest in learning how to cook and that whole back story thing would be of little interest. They are educated professionals with no free time. . They are looking for nutritious fresh meals they can assemble after work, kid activities and the like. The other group are the elderly whose kids see this as a way for the old people (I say that with a smile) to avoid complicated shopping but still have a fresh meal and a little cooking play time.

I think most blogs and sites that do this regularly (and there are loads and loads) tell real story along with a recipe What you linked was jokey - a Vietnamese person being shocked by Korean bbq - makes no sense. Seems you don't have the background and are reinventing something already all over the net.