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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?

With the traditional meal generally held on a different day my go-to in recent years on T-Day itself has been steamed local spiny lobster with a variety of dipping sauces, good rice or bread to catch/sop up the juices, and an lemon juice and oil dressed simple green salad as a counterpoint.

Once you start adding bones to get a gelatinous quality in the beans it seems you are moving away from the "food of the people". Beans well prepared can be creamy and delightful with nothing more than water. Start simple and realize that very often flavors are layered at the table with a wide variety of condiments. Toasting and charring of ingredients adds other complex flavors. Don't overthink - cook

It has been eons but I seem to recall that the skin formation was more significant when the dishes were put in the fridge right away versus cooling on the counter? And of course left open to the air.

It would help if you told us what the dishes are that you are trying to "improve".

A cake type of brownie is nice with them. Take care with the liquid proportions.

Applaud the "no dust jacket"

Personal preference, but I find info and the like too busy on a back cover. My niece just gave me the Manresa cookbook which has a very cool textured cover. It uses the black back cover for a few quotes from folks like Keller and Passard in white lettering - subtle.

Your basket screams APPLES to me. A few cheerful red apples, apple butter, dried apple snacks, cheddar in dairy form or in cracker form, mulling spices come to mind. On the bread, I think it would be welcome from a taste perspective, but I would include a brief label with shelf-life/storage instructions along with a simple description.

It couldn't hurt to talk to Santa Monica Seafood. http://www.santamonicaseafood.com/content/seafood-company-history Based on what I have read and heard the local chefs may be getting access to the best stuff - actually visiting market like International Marine. Like Sysco - there are tiers I think?

As Anna notes this gives a great perspective. Hopefully it can be integrated into the book marketing.

Thanks Peter - been waiting for this since you first mentioned it

I have that exact bowl I bought for bread Shel! - it is a great size for me and beautiful to look at. It was a set of 3 but I managed to break the super large one and the smaller one.

Not a fan of long simmered ground meats - well have not purchased or cooked any in forever. Seems like all the flavor gone and the "meat" is just boring texture. I think the long slow thing has validity with braising cuts.

This belongs in the bread topic but I felt compelled to answer you - this is an article about Nancy Silverton's starter (of the famous La Brea Bakery) http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306

My dad's "stuffing" which is really a baked meat/bread blend of the liver, some minced beef, bacon, bread cubes and seasonings. The European trained sausage maker calls this "stuffing".

Like the sound of that kimchi cream with the nicely roasted cauliflower. How was it made?