heidih

Thanks for the header note info

@PatrickT Thanks for your thoughtful response. I grew up with San Francisco stye sourdough and the ear was not a thing. https://www.nationalgeographic.co.uk/travel/2019/01/san-franciscos-sourdough-a-bite-of-history

I'd be tempted to add just a bit of pickled ginger - either sweetish one like sushi (gari) or the beni shoga just to cut richness. I also have to remind myself to step back an enjoy simplicity at times. Of course as I overhink I'd sub coconut milk with a lean to the cream for the dairy. Total tangent but may try.

Puffy bread appeals. Baked or fried? The pickled and stuffed vegetables remind me of stalls @Pille showed us in Estonia I always wonder when I see the old men congregated, smoking, reading paper, drinking coffee or tea - where are the women? We do tend to outlive them. I see it in the Chinatowns I've visited (Los Angeles, Vancouver, San Francisco) and where I live at coffee shops. Lovely gesture on the camera gift.

From those I have known or run across, and from watching "guard geese" in action, - perhaps they are harder to work with

Aligning with tthe famous Greek Diners kind of Wiki says https://en.wikipedia.org/wiki/Cincinnati_chili

is that a recipe that uses soaked ground not cooked chckpeas or? Very uniform symetrical patties Mr Science

Ya lost me

That actually soiunds good if served with the chill off. I like sweet/savory. The mashing reminds me of the poyayo salad a Japanese friend used to serve. The regular potatoes were lightly mashed ad diced ham was included. A sweet note too maybe from the ham.

Ha! I was at the only open register stuck behind a high with a mile high piled cart. Me:"Getting ready for apocalypse? Guy" "no camping, desert out by Salton Sea, gets real windy"" Me: vehicle? Guy: "trailer, 5th wheel Me: "hauling the toys along" Guy: "yup" We had beautiful fog yesterday among the pines and eucalyptus. Taxi driver even commented on loveliness! Now windy as heck... Scrambled eggs with add ins - always satisfying to me. No truffle shaved in or champagne?

Can someone tell me why the "ear" is a prized feature? TIA

No ill effects here either. GB lived in my area. Two cities I lived in used them as parkway trees. NOT as messy as the jacarandas. Loveley purple but the mush and the huge seed pods! The cool thing on that strain of TJ grinders was you could open and refill. Before I bought I got one of the guys to check it out. The employee did not even know!

Their site states "This popular tangy sandwich spread has been around for over 100 years! It was even served in the Lincoln White House!"

Pre Covid I used to do a "friendsgiving" with a group and one lady was the host with best set up. As the day wound down she would look around in dismay and beg people to take leftovers. I would offer to carve and portion out the leftover bird in exchange for taking the carcass home. Gosh I miss that turkey stock.

how funny - I just buzzed thrugh a video of Sonny Side's and he was eating emu egg in India. The methoid of opening he showed was a hole on one end and aggressive directed blowing out the innards through a hold on other end. Taste wise he said with all the intricate spicing - hard to tell apart fom other eggs in a scramble. Just watchibng it made my jaw hinge ache as we used to blow out duck eggs as kids to decorate for Easter. I had a rhea amd hoped for an egg but Ethel turned out to be Ed.

I love cilantro. I am not opposed to white pepper but never integrated it into my cooking - never came up. I remember some older recipes that called for it because black flecks would ruin the look of a dish - no mention of a taste difference.

@TicTac Relly nice chips. On my way to market in pouring rain shortly - may need to buy potatoes.

Oh gawd in general the cold yellow shredded cheese like in "Mexican" food. oops I guess it is orange - ick

I've tasted it in some North American "Chinese" dishes but I don't cook to recipes amd for some reason never sourced it. Your caveat does not inspire experimentation

I have never used white peppercorns I like the taste of the pink but they are botanically different. My area has a bit of worship for the Brazillian pepper tree and I've seen peple collect the berries.The green brined can be iffy in quality and I've eaten and enjoyed that flavor burst fresh in SE Asian cuisine but only once enjoyed the experience but not here in US. I have taken to a rough smashing M & P of the black in my curries and keep a simple grinder for finer applications. My reveal experience with the extremely rough cracked was sharing with one neighboir how we were cooking the beautiful tuna another brought us from Cabo San Lucas. They used whole black as a coating in the pan. Intensely different. This old topic has some worthwhile discussion on uses https://forums.egullet.org/topic/20586-pepper/

Somebody here - maybe @Shelbyor @Kim Shook mentioned a sweet roll with chii or soethng similar. Not in y experience but???

Sorry bout the mechanical problems - why I could never do it as I a, SO not m,echanical. The link didnlt work for me so if someone has issues maybe this one https://www.nytimes.com/2022/04/20/magazine/van-life-dwelling.html?

@weinoo your coffee & cigs post reminds me of the Serious Eats about the connections we have with "bad coffee". I grew uo with percolkator coffee as a kid dragged to the ladies "Kaffeeklatsches". The best thing was watchinng that coffee bubble thing in the glass bit on top. https://www.seriouseats.com/the-case-for-bad-coffee

Not sujre of your location but here in US I have never seen anyanythging other than the condensed style popularized and beloved by many by Campbells. I personally use tomato paste whn I do chili in the generic style.

Here is what the US Department iof Agriculture has to say https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select What @Anna N and @Dave the Cook noted