heidih

It is in the same botanic family = tagetes. I don't care for the standard low growing border ones - bit much. so beloved in Latin and South Asian culture. Ex https://libguides.ollusa.edu/diadelosmuertos/marigolds#:~:text=Flowers%2C which symbolize the brevity,for the festival%3A the marigold. https://rachelchoflowers.com/flower-stories/the-significance-of-flowers-in-indian-weddings/#:~:text=Marigolds are very popular in,ideal couple in Hindu mythology. The one I mentioned is "milder". More tall rangy and wild looking than the orange pouff things.

No you made sense on describing the inner/outer bag scenario. I should add when I do the back to freezer thing that bag has been out of freezer very briefly. Frozen scraps for example direct to pot and bag back "home"

The issue that arises with regional cookbooks is (to me) how to deal with sourcing exact ingredients versus exploring new uses and ideas within our available pantry. This came up with discussion around Diana Kennedy's Oaxaca al Gusto. The region has unique peppers and other foods. Do we take the general concepts or fall over ourselves sourcing what may be "authentic". I love her book for ideas. The above referenced book sounds interesting.

I remember it from long ago though never used it. Internet seems somewhat agreed that it is now marketed as Lea and Perrins marinade for chicken https://www.walmart.com/ip/Lea-Perrins-Marinade-for-Chicken-10-fl-oz-Bottle/10308274

Interesting. Sometimes the marigold is dissed as a cheap saffron fake but the flavor is special. The leaves of tagetes lemmonii are my magical add to a poy of lentil soup. Accidental discovery whn I picked some in the dark at a beach rental thinking it was a different herb. Should I get to TJ will check out the blend.

Sounds like comfort food. Mr's sliced bread continues to crack me up.

Makes sense as I did not pay attention that the inquiry was in the Pastry & Baking forum. I was using "out of hand" as my reference point.

Interesting - had to google. The things that I miss not being into TikTok!

Right I get the coffee terminology thing. Even here when my Aussies come it is amusing, though not to the folks in line behind. Quite the coffee culture there. Her Turkish coffee guy in the lobby has her usual ready to hand off as she scurries to elevators (she runs a tab) and delivers when the offices call down.

I just flatten the bags and put back in freezer for more scraps or for marinating & oiling things. So a scrap bag may have many uses over its lifetime. I also save non yucky bags like our tortillas come in - to freezer and great for storing things like last bit of onion - then to fridge, and if not messy - back to freezer.

> as un spot prawns?

I am having trouble aligning you with truffled hot sauce. Explanation please

Me too - have the ingredients. But I wonder why I always see red cabbage in sweet & soure recipes. I only have green but will use that.

looks like measles to me

When Serious Eats promoted that MW toast they admitted it yielded less toasted tasting nuts and also suggested adding bit of oil. I do as noted earlier 350F oven. The peanuts, almonds and hazels I get are not sufficiently roasted ro give me the flavor I crave. At least the peanut in shell guy that roasts on site at Farmers Market does a darker roast for people like me and sets them aside. You have to ask, but he went away during Pandemic.

You might hear some pointers in Mark's video. He tries to speak the language https://www.youtube.com/watch?v=B4nRgGnaknY

Nor am I but a favorite line from a neuroscience memory article in my uni magazine "I have a terrible memory - I never forget a thing"

Interesting. I have to say that most in Singapore speak English very well so the bits of language you learn may be more for personal use not necessity. Enjoy the beautiful food of the blended cultures and post some if you have time. I was ony there once after a nasty divorce. I purloined all the Amex points and ran off with my son for a week. It was great.

@C. sapidus OMG flash back on cucumbers., Were you the guy with the kids loving them always - plain? DId that continue? Great meal that I can amost smell and imagine taste

@Shelby if you can access the frozen artichoke hearts like Trader Joes used to sell - marinate your own, I first had them in a warm chicken + olives dish at a potluck (see tie back ) Just lush heart goodness. @Smithy The ice thing! I think it is part of the old fear - like mayo based things on potluck table can kill ya. Nope acid protects us but old thoughts maybe with older particitants ...

Pretty but I'd dash on some acid like balsamic when warm or even one of the molasses things like date, saba or pomagranate and depending on acidity candy the pecans lightly. Blood oranges - beautiful but not so acidic. When I had a prolific grapefruit tree I'd add just a bit for a bitter element. Cracked black pepper and chile of some sort to round it out. Have fun.

I was reminded of this topic when I read Cathy Chaplin's recent blog post. She is an editor at Eater L.A. and of Vietnamese ancestry. Quote: "… the sweetbreads with sunchokes, roasted grapes, mustard frills, and oxtail jus ($24) were so good that I am hereby declaring 2023 to be the year of the thymus gland." The post link about a weekend in Santa Ynez -some good eats overall.. https://gastronomyblog.com/2023/03/10/inn-at-matteis-tavern-los-olivos-bar-le-cote-priedite-barbecue-los-alamos/#more-32280

Welcome. I do not usually post here but saw your post about culinary school so came to see your background. You are young but hey think of all the famous chefs who started out as apprentices in France (Pepin for example). Passion is good as is the advice about honing biz skills as well. You may find the 2018 Oscar nominated short Knife Skills of interest and inspiration https://www.google.com/search?q=documentary+knife+skills&rlz=1C1GCEA_enUS950US950&oq=documentary+knife+skills&aqs=chrome..69i57j0i22i30l3.7245j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vld=cid:cd275eb2,vid:U7cW60vhP4Y The restaurant https://edwinsrestaurant.org/ Another youngsster we had here

Nice compliment as it truly rings sincere. Another one you wolt be able to duplicate ?

Ha! reminds me of the drink vending machines in hospitals and one we had in high school cafeteria (whyich consisted if a row of beeezare vending machines. Coffee, hot cocoa, and bouillon. So often the cup would improperly drop and the liquid woud land off-sides, You'd rush to straighten the cup which was not large and get maybe some of it plus a scalded hand.