heidih

Makes sense if keeping Kosher - no meat + dairy.

I can not wrap - playing wth words - my mind around a tortilla and a dog as any level of nostalgic food. Supermarket buns I'll agree can be wimpy and ya try to toast them and the sugar content >>>burn. still I want the classic contrast of a soft bread just sturdy enough to hold the toppings and I prefer a dirty water or boiled steamed pup. My dad's company supplied Wienerschnitzel in the early days so that is my taste memory.

I did not really know her, but I respected amd enjoyed her writing and style. It is good to remember our roots and she was great root stock.

I do something similar - pour over extra strong. Keep in Mason jar in fridge and ice and add dairy as needed per glass. But I thought the cold brew fad focused on a smoother less acidic? product. Then there is the Japanese style where you drip the strong brew slowly over ice. https://www.seriouseats.com/japanese-style-iced-coffee

I expected piled meat coolers with the vac packed corned beef and heaps of on sale cabbages. At grocery store yesterday - Ralphs (Kroger) zip/nada. Not my favorite but thought I'd grab one to crock pot and use as seasoning/filler if price good. Times change.

Most iced coffee lovers I know just make it w/o devices like our @torakris . The one Ree has on The Pioneer Woman is standard. What I do. https://www.thepioneerwoman.com/food-cooking/recipes/a11061/perfect-iced-coffee/

No = pretty but bad. But maybe tasty. https://calmatters.org/environment/2019/02/californias-charred-hills-bloom-again-not-all-good/ and here https://legistarweb-production.s3.amazonaws.com/uploads/attachment/pdf/588888/PVPLC_Reducing_Fuel_Load_Project_RH_2020-Update.pdf

PS: I've not played with the mustard. It used to be everywhere. No animals (horses, goats) would eat it. Beutful but as link notes INVASIVE. Drought 86'd it I think. Will see if any emerges with all these rains. http://thecarrotrevolution.com/wild-foraging-cooking-with-wild-mustard/

They might just have been boring. As I recall it is more a texture thing. Like when I told the cousins when we hiked that the Indians split open the dried mustard plant stalks and chewed the white innards like chewing gum. No illness or death ocurred

No no no = that was the nastiurtiums. Poor mans capers

https://plants.ces.ncsu.edu/plants/malva-neglecta/ It is the one as a kid we called Gottes Brot or God's cheese An abundant weed here. https://plants.ces.ncsu.edu/plants/malva-neglecta/ it cooks as a nice green

Falastin - great book I agree. As to your crud fish experience - interesting. I've never had that diapointment whether fresh or frozen except with some very large squid the guys brought back from Mexico.My Vietnamese friemd was so excited to cook me a traditional dish with pineapple. OMG - the texture was awful.We double bag trashed it! Yet a wife of another guy luiked it but she battered and deep fried it. Def would not have cooked your "tough" fish further. I wonder between the delivery experience from the seller to your home and the travels - careful as you may be ???? With boring fish like pollock I'll do chowder but add another more flavorful item (smoked porky stuff). At least you know what the boundaries of enjoyment and taste are for DH - some things are immutable ')

My intention was to get some of my large soil filled pots moved to a spot I could access with my current disabiities and that had the exposure I wanted. The rains here have caused me to delay that. My big nasturtium patch is good for young peppery leaves now, my recumbant roisemary pushing on (slowest rosemary I've ever had), mallow and dandelion in the open field are thriving after rain and more rain on way tomorrow, and windowsill unknown mint from grocery store live section. I've grown a lot of different mints. This is wimpy! But it has a unique funk and works as last minute add to a soup or curry. I have a 1/2 acre of flat open space so thinking of getting some pumpkin/winter squash seeds to strew out there. Worked in the past and more wet coming. We have left La Nina and are supposedly heading to El Nino. Not a space I can water. A seed packet is a little envelope of possibiity w/o big $ investment.

PS on the Meyers - the ones I've used - thinner skin, much less pith, softer - so can be a bit more difficult to zest

It is a different less acidic amd more floral taste. EVerybody has their preferences - so try it out. For a while the only access I had to right off the tree was from a friend with a Meyer. Miss them. And in baking - really nice both skin and flesh. Edited to add: and really nice in lemon ice cream!

So vegetarian with young jackfruit as a sorta meat sub as is popular with vegans? Were the hearts of palm plain canned - and how breaded? Deep or shallow fried. How does the texture end up when fried? Thanks!

Your substitution sounds great - a little more oomph than the camembert

OK that pan is adorable. I eneded up with 2 pounds of strawberries and mind went to a angel food berry combo which I've not had in eons. Thought I;d pick up ready made Af cake they always have in baked goods section. Nope $8+! That pan is calling me. Looking forward to your report back on result.

Oh yes the box of Liptons chicken noodle was always in the house. We didn't consider that "meat" re religious practice. Pretty salty as I recall so we used more water and added some of the really thin egg noodles Alte Oma made weekly. We dried each noodle batch and kept them in a special tin.

Obviously not liuzhou but I love them (a softie on the Omar Sharif/Julie Andrews movie The Tamarind Seed) They are like a natural zipper. Open pod,the strings encasing the beautiful seeds sort of peel/zip off. Suck on as is or soak in warm water and massage to get a liquid for cooking. Somewhere I have a collection of the seeds in a Japanese pottery bowl along with loquat seeds.

Sounds delicious and thanks for giving us some of the ingredients - hard to tell with aggressive beet color masking the other interesting bits. I like my leftover beet salad room temp so I'll even give it a few seconds in MW to take the chill off. Beets just went on the shopping list.

@PatrickT What a great useful phrase "increased the hydration from 75% to 80% because the flour was still thirsty at 75%". You listened to your dough! Looking forward to the result.

Reading a resturant review in Eater L.A. I was introigued by this new mushroom based propduct. Ogther than thelong available Soyrizo I've not had any of the met subs other than traditional Asian ones. We shall see... https://agfundernews.com/meati-rolls-out-nationwide-at-sprouts-predicts-1bn-in-retail-sales-in-five-years From Eater L.A. Feb 28: "Ever since tasting Evan Funke’s take on a meatless chicken Parm sandwich at Felix using a product called Meati, which uses mycelium to provide protein, texture, and flavor, I was excited to see where other chefs would take the ingredient. Majordomo recently offered a carne asada ‘larb’ using Meati diced into flavorful chunks and packed with fresh herbs and ginger. The results were tangy, chewy, and balanced bites amplified by perfectly crisp lettuce greens and crudites, with an acidic punch of lime. I’ve mostly been a fan of alternative meats, but Meati could be my favorite for its ability to stand on its own instead of trying to resemble actual animal protein."

Kenji did a recent piece on this in the NY Times - pretty much what @AlaMoi posted. https://www.nytimes.com/article/expiration-dates.html Dates can not even be hard and fast - so many factors like food transport and storage environment affect foods.

Different strokes for different folks. My nose and my taste knowledge of what is in the food is my driver. Yes I do enjoy the "money shot" on things like runny yolks but not my primary or initial reaction.. I enjoy description. Perhaps the title etself seems "judgey to me "regrettable" Anywho - cook on eGers - I enjoy all of your experiences. So many tables I would enjoy being a guest at.