heidih

This is 2 foods that dovetailed - mayonnaise and canned tuna. As a young teen at a beach rental the friend's mom made us tuna salad sandwiches for lunch. My famiy did not know either . The mayo was creamy and brought it all together so magically - I was hooked. In truth it may have been Miracle Whip but close enough. My fondness for canned tuna remains. It also opened up my seafood world. Dad had employees who were avid rockfishermen and woud bring cleaned fillets into work to sell so mom learned super simple fish cookery. Unfortunately she did not know about tartar sauce which I enjoy with simple seafood preps. These were beautiful rock cod types. Then I married a Panamanian and dove into all kinds of seafood. Learned to clean squid, and oince made the mistake of scaling a large rock cod from fish market in our apartment Oops - stray scales showed up for months... I remain a lover of seafood (well oysters have yet to impress me - one try and done).

Cool. We found a diner in Ensenada that did it up dark to scop up with tortilla chips and then one back here who made it for us. Soft egg nice addition but plain always enjoyed

Good on recovey., Talking Mexian or Spanish and source? I am more of a longaniza girl.

Smithy!!! it is classic and makes sense in remoulade https://durkee.com/product/durkee-famous-sauce/

But it worked out well cuz @Shelby posted link to a tasty looking melon pie - something new to me

Quite the deal! And nice sizes

Wonderful and I share your sentiments. Envious of all the treats on offer of course. I think of chesnuts as a cold weather crop. - where from? In my part of sunny Southern California I only see roasted ones for sale outside Korean markets - they use hot stones in a wide pan. Looking forward to more!

Maybe the Texas beef is not majorly feed lot finished.. The cattle reaally pack on the lard penned closely in feed lots and loaded up on high calorie feed.

@Dejah I've never encountered melon meringue pie (unless a typo quirk for lemon) Was it melon and if so how used?

Yes there are oither chiles and I had a guy at FM who used to bag me an assortment for a smile but I just don't have access noiw and was happy wkth the plump srranols at local. So funny to look at receipt and see the charge for a big handful at under 50 cents. They are hollow inside so little weight

Oh the jalapeno poppers - there must be a big recipe push online about poppers as holiday appetizers. Could not find any serranos - my everyday hot pepper usually for sale today but 4 baskets of plump jalapenos on offer!

The animal sign - nice effort but meaningless under ADA. The Buschhhh here ya go https://www.ign.com/videos/busch-beer-super-bowl-51-commercial-buschhhhh You guys sure fond some cool stores on your travels. Thanks!

That lamb looks wonderful. Such lovely morning view, table setting, and food. (kitten of course steals the show). I have lived in foggy marine adjacent areas most of my life and that tranisition as the sun imact changes is part of me. Thank you.

I would think it depending so so much on the beans. Tender young ones that smell sweet green like fresh picked on a sumer day from the garden might do as raw but that it not Joe Average Green Bean from grocery store. Do wonder what author intended!

And in an assorted box of See's your favorite is?

I can't get to the Asian markets now so stuck with Ralphs/Kroger. The green onions are skinny and skimpy so I've been buying these more sturdy ones. 99 cents for this bunch. The Los Angeles Times this morning confirmed the mess of lettuce and other greens we grow in California wih disease and cost skyrocketing. This link also explains green onion mess a bit Oh my! The tag says Boscovich Farms, Oxnard CA as grower/distributor, name BBQ green onion, and produce of Mexico. https://www.organicproducenetwork.com/article/1772/green-onions-in-the-pricing-stratosphere

The color - prce differential is same here. I've never side by side compared the tastes.

Start with good strong black coffee. Have fun!

so not Juan Valdez

I am with you on the cauliflower high heat roast but I've always done whole garlic heads - low & slow. Perhaps a lingering notion of burnt bitter garlic. Did you wrap them in foil or just set on sheet pan?

You did it! So the charred lemon and tentacles are octopus?

Drope and flatten is always an option i my world.

Yup on hearing - the conversations can get pretty hilarious - I try not to laugh in front of the very hard of hearing old ones - one too vain, and the other just stubborn re hearing aids. I meant to say dumplings in a bag and not frozen can stick together in the rough and variable circumstances of the market.

No it was grey, black and white. No color. Cheaply printed out of post war necessity I think. My grandfather was a POW and went off potatoes for a while after release cuz that wasprimary food for prisoners - but at least he was fed.

All the wonderful dumplings I buy from various Asian markets are a "frozen product". Fresh nes kinda glom togethern the rough atmosphere of markets