heidih

I learned the trick from a Vietnamese friend - glad it worked for you. I do it with lemons too unless they are super juicy and my hand suffices. That is usually only with Meyers from a friend's tree.

That is super interesting with cantaloupe twist. How did you come upon that?

Size and type does matter. Also hiw are you squeezing/juicing? I stick a fork in a half antwist and squeeze really crushing the "juice sacs". Plus not every lime is at same level of ripe and growing conditions make a difference. They arenot widgets

@DianaB when I had troublee sprouting some seeds the Garden's botanist had me use plastic zip bags. Put some perlite or loose soil in botton , moisten, lightly sprinkle on seeds and zip closed. Basically a mini greenhouse. I kept them in a cooler part of greenhouse. Watch carefully and open a bit ito release condensation and not stifle growth. Worked well for stubborn seeds. Transfer to pots when they look like they can keep their heads up. Some here may be interested in this piece today that is more directed to growing in colder climates. I thought of @dcarch. Edible tropicals. https://awaytogarden.com/its-edimental-the-showiest-tropical-edibles-with-marianne-willburn/

Some spring plate - wow! Looks like the radish greens were lusty. I used to plant a big pot densely seeded just for the greens.

Also think of lemons as the acid in your food. Places where vinegar might go. Salad dressings, quick pickles, the finoish on a dish that neeeds a perking up.

Me too on cool dark pantry and i donlt buy a lot. BUT keep them from the onions - seems to negatively affect lifespan.

No significant Vietnamese population in your area? Breakfast of champions when properly done. Po'boys - only once sitting in a canoe in a swamp - But sometimes it is the setting that propels the experience. Have not tried to re-create. It was in Louisiana procured from a gas station. It was wonderful - shrimp dressed (means with with veg)

Lobster roll - just give me the sweet lobster meat. Marshmallow Fluff was my sister's favorite sandwich for school lunch with peanut butter. OK but Idd rather sit around the fire pit or the cooling down coals of a BBQ and roast the marshmallows straight. American Thanksgiving - perhaps over rated. Getting stuffed to point of nodding off - not my fave. Love me fresh cranberry sauce, dark meat turkey, and green bean casserole has its place on a comfort list.

Yup those clear or amber like lollipops with an insect iside. Novelty items around for many years. I've read reviews that mention the grasshoppers - chapulines - fried crunchy and served in street tacos or in little bags as snacks. I don't get to those areas anymore unfortunately.

If you want to go down the insect hole click on the link to Rainbow Mealworm. One of the biggest suppliers of a variety. Not marketed for humans but I called the office and was told people do buy them for personal eating. They are in Los Angeles just south of me. The link also has a video with Huell Howser doing a tour - informative. If you click around you'll see prices. I used to buy a lot of mealworms and crickets from them when I raised birds. Crickets in my freezer and mealworms in the fridge. Back then I was not aware of various cultures eating them with relish so I never experimented. https://www.rainbowmealworms.net/shop-mealworms/?

Oh big here also with Latin Americans. Probably a religion artifact. The population shifts from Asian to Latino in the big Chinese market that day - and every other person is waiting for their fish to be fried - a free service. They don't bother with the take a number machine - it is just a madhouse.

Hey oatmeal has fiber and protein. Lovely coffee - bet he had a milk moustache

Almost always on offer at banh mi places here. There was a bottle in my childhood Wstern kitchen next to the Worch- might have been for some cocktail party foods. Mom entertained a lot.

Foie gras - never offered. Raw oysters - so disliked the only grilled/baked?baked ones I was offered I never made an effort. If eating with an oyster lover - I'd try.

Tossed with some oil and seasonings and roasted, chickpeas are a lovely crunch in a salad. Oh and the 60's favorite - cold 3 bean salad with green beans, kidney beans and I think we called chickpeas - garbonzos.

My 2 Knorr jars have green caps and are labeled product of Mexico. Purchased at mainstream US grocery store.

Well I am not a salt craver/lover person and it works for me. We are all different.

I've sold them - tax free - considered a food item or like a betel leaf

I donlt add salt when I use it unless tasting reveals need. But then there is usually soy and/or fish sauce . Maybe I;ve been usong it long enough that it becomes instinctive as to portion. And I usually start with a bit and add more as needed. Works for me.

Yes so often what I see watching food videos esp in SE Asia. Part of that compartmented tray that sits by stove. My chicken powder leads with salt, MSG, and also sugar further down ingredient list. Knorr made in Mexico.

Yes the fresh commonly seen are oftn California. My mom;s friemd gave me some once from her tree/bush, used them ij spoaghetti sauce - something was off. If @lindag meant freshly dried as opposed to sitting poorly stored for years - do the deep smell test - you'll know if time to restock.

I've never purchased it though I do recall Accent adverts. I have no perceived sensitivity. I've just never felt the need to play with it. A Vietnamese friend gave me a big bag of Taiwanese mushroom powder and I did go through 2 bags before I could not find it again at market. The one in the link, second image. https://www.vietworldkitchen.com/blog/2011/07/msg-salt-mushroom-seasoning.html I use chicken powder and if I have some good ones I buzz dried miushrooms to sprinkle in dishes. Probably something cheap to play with. Oh I did have a little bag of it - Korean lady gave to me along with her kimchi recipe. Long ago. I made it but did not taste it as the smell of well fermented kimchi was the one item that gave me nausea during pregnancy. I donlt pick my restaurants based on "we use no MSG".

There are many tyoes of pears and some are very subtle so bringing out the pear and using spice as nuance is a balance. To me, just the amaretti might be enough. I miss my pear trees... Shared freely with neighbor who taught me baked with butter & cardomom.

Lovely simplicity. No spices?. Love a hint of cardomom with pears.