heidih

Linda - The Spice Necklace and An Embarrassment of Mangoes by Amy Vanderhoof have recipes and descriptions of these delights

For the limited use you describe a simple cardboard as mentioned should be fine, I love these sleeves I got at a Messermeister sharpening demo http://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/page-6#entry1812650

As soon as I saw the Amazon review my mind kept bleating "Edna B Lewis" - and after the least bit of googling of course the author worked under Scott Peacock. Small world, great food writing. I hope to hear from those who have the book.

I am intrigued. Checking out now. Amazon (eG friendly) link

Agreed djyee100- I have baked yeast breads since I was a teen and do enjoy the kneading process. I enjoy the flavor of my no-knead loaves especially after a few days of aging.

Further to Norm's comment above you may want to check out this series of articles on Serious Eats about a BBQ restaurant start-up. Ironman stamina required! http://www.seriouseats.com/2014/08/signing-a-lease-new-york-restaurant-bulding-barbecue.html

My grandparents had an expression in their 17th century German dialect along the lines that everyone ends up eating a kilo of dirt every year. Their kitchen was clean & tidy but they would have fainted at the notions espoused by the chemical companies today that one must purchase those products. I am a biologist by education and at least anecdotally it seems to hold true in my life experience that we are insanely susceptible to marketing...

I usual see it as shaking beef - see this description (shaking as in the pan) http://www.vietworldkitchen.com/blog/2008/05/wok-seared-shak.html

JoNorvelle Walker - not "commercial grade", but it is manual......a fork! A Vietnamese friend showed me this and it works well for me. Cut lime in half along equator, insert fork into center, holding fork steady with one hand, twist lime half with the other. Like a reamer.

http://www.hort.purdue.edu/newcrop/proceedings1990/v1-407.html#Production and a quote from Purdue` Tomatillo is self-incompatible, so all plants are hybrids. Pollination is by insects.

David - with the clean sweet flavors of peas and scallop I think the sauce could be a nice counter. I am not a beer person at all - but from a flavor standpoint I imagine something light and fruity? - versus anything too strong, grainy or bitter

I have found the info in this other topic very helpful in making my own http://forums.egullet.org/topic/45451-making-your-own-condiments-mustard-others/?hl=%2Bcondiments

That definitely sounds like a place the garlic might deteriorate quickly. Either the special use garlic storage jar or just a little bowl - but stored in the pantry (cook dry AND dark) might be an easy solution. Let us know if it works

My initial reaction to your question was to think "how is it being stored?". Garlic lasts a long time in a cool dry place. Maybe that would be a place to start addressing the dilemma.

Store in cool dry dark cupboard. Once opened I transfer to a glass jar. Have stored over a year with no loss in rising power.

They were sampling the new vegan Tikka Masala with cumin rice yesterday. I had other errands so did not purchase, but it was well seasoned and the soy nuggets had a firm enjoyable texture.

While you are kitchen-less you might give some of the packaged ones that are ready to eat a try. Most Asian markets have a good variety at low prices. I'm partial to the taste of the Calbee brand. Here is a link to a Serious Eats taste test of some common ones http://www.seriouseats.com/2013/08/taste-test-asian-shrimp-lobster-crab-chips.html

Well they are obviously not collecting nectar from the jets. The hives are low to the ground, and I'll take no pesticide local brush and wildflower honey over sprayed crop any day..

Our family and friends traditionally kept a vanilla bean pod in the powdered sugar shaker to sprinkle over finished baked goods or for rolling butter/nut cookies like Vanillekipferl. It was a previously unused pod - but they didn't you whole vanilla bean for anything else. It gave a gentle vanilla fragrance and taste.

Expectations have a lot to do with how something is received. If he is expecting a chewy German style pretzel with the big salt crystals then something "buttery" like the mix touts seems off. Also they don't keep well so making a batch could result in hardtack by the next day or so. Most grocery stores have frozen ones (6 to a pack I think) that come with a packet of the special salt and I have found kids enjoy them very much as a warm chewy treat.. They get baked in the toaster or regular oven (or even the MW). Oh and these were kids who were no strangers to ones from the German bakery.

Is it a series of classes or a single session? Not sure what "gifted" really means, but if they are far ahead of the curve then it would seem they are interested in knowledge of the food/culture intersect and not cute tie-ins and a single dish. If you have access to the Time Life Foods of the World series, I suggest thumbing through the MIddle Eastern Cooking volume which houses Greece, and The Cooking of Provincial France volume. Both give a good overview of the cuisines and the strong interplay between the climate/terrain and the signature foods of the region. With the framework they provide you could really give them good information and also tie-in the locavore/foraging focus you have. Here is a link to an article Russ Parsons wrote for the Los Angeles Times about local Greeks foraging for greens http://www.latimes.com/food/la-fo-calcook1-2009apr01-story.html#page=1

I made a vow a couple years ago not to buy any citrus - it has to be from my trees or gifted to me. Being in the Los Angeles area that is not exactly a difficult path to follow, though at times a tangerine has to stand in for an orange lets say, or lemon for lime. My most recent revelation was lemon zest and juice in a simple pasta dish using browned onions, garlic, lots of course black pepper, and a generous amount of olive oil. Yesterday I had lunch with a friend who has several established and abundantly fruited calamansi trees. I'll post a picture of my mini haul tomorrow and how I use them. I like Meyer lemon thinly sliced and tossed with broccoli and shrimp - generous glug of olive oil - roasted at high heat. My favorite wake-up drink is grapefruit juice in club soda. About one juicy half in a cup of soda. Recently got some lovely pink ones from a friend in Palm Springs where they thrive - a true treat.

Franci - have you checked out Amanda Hesser's ongoing column at Food52 about her kid's lunches (in Brooklyn!) - http://food52.com/blog/12035-superfood-gold#QGKN7T:Ntr

My gut reaction is that any of the "apology" writing is older and perhaps rooted in a feeling that French food is "fancy" whereas American cuisines (we are a huge diverse country as noted with so many immigrant traditions) are more the food of the people. I honestly do not think this exists anymore. I find parallels with Australia - also a land of immigrants who have embraced the glorious food diversity.

Blanching - put in boiling water However, I might be inclined to treat it like salmon skin and just tuck it under the broiler after rubbing with oil until it crisps. How thick is it? Image?