heidih

Thanks - forgot that Good background.

I think the closest we have come was 10 years ago is Wales. looking forward to your experience report.

Yes I always wanted to try it because it looked so jewel studded. Ick - a cruel deception I thought for a long time.. Until I made a Panamanian style one for my Panamanian - we stretched it out for as long as we could.- so good.

Nice friend!

Yes the flowers are something but when I first tasted the fruit in Australia I thought "no passion here". (I do know the passion adjective is religious and not lustful) We have a local naturalized variety with gorgeous blooms but the fruit is not crave worthy - it just massively attracts the beautiful orange Gulf Fritillary butterfly. https://nwdistrict.ifas.ufl.edu/hort/2014/09/02/plant-purple-passionflower-vine-for-gulf-fritillary-butterfly/ I've grown it. And I worked with a botanist who is passionate about them - he even went on explorations in South America to look for new ones. BUT one day at a flea market in Ventura (hello @blue_dolphin) a vendor had a bag full of them for cheap. As we drove back down to L.A. in the heat we were overcome by the floral fragrance and pulled over to sample. As with many things I suppose an initial poor experience might put one off but there may be a reason others like the item.

Fruits mentioned above reminded me of dragon fruit. It was all in food print but not available here to me 20 years ago. So of course when I saw it at Granville Public Market on Granville Island in Vancouver BC. I went for it despite the price. Probably not ripe or the best variety - boring. Sure looked cool though. Today I see kids in the mainstream market yank their mom's top and say please? because of the otherworldly look and name.

Ouch! I am really good at melting things too. Most recent was moving a heavy sheet pan that I thought was cool enough off the counter to the floor. Melted a strip of the Berber carpet. Did nor even try to explain to landlord. Several years ago but I still want to scream "do-over please!". My original fiasco was cooking bacon in a heavy skillet with my cousin before grandparents got up, burning it, and then thinking holding the smoking skillet up to open kitchen window was a good idea. Melted the nylon sheers. Equally brilliantly we thought running away from home was the next step. She found us couple miles away after few hours. Have hated those types of window coverings since then.

What cracked me up in @Smithy's hammer assist to cleaver scenario was the hammer. I thought she was joking On store butchers - I was surprised at Ralphs this week (Kroeger) to see large signs in meat case and counter saying butchers will cut to order. Chinese market (99 Ranch) it is a giventhey would cut/saw.

Pulling Falastin off the shelf now!.

This Serious Eats older article on the origin of those sodas in the US popped up today. Bunch of "snake oil salesmen" pharmacists. People are suckers. Yes the whole cocaine in the coke etc. I remember my Pepsi addicted ex upset that he could only get Coke in Atlanta, Georgia when at a convention https://www.seriouseats.com/southern-soda-history-coke-dr-pepper-atlanta-prohibition

My father (100) and wife (92) are still fat-phobic but are in love with the 3 per cryovac pack pork tenderloin. Finally got them to understand a quick saute or broil is fine, tender result and to drop the old school OMG trichinosis fear.

When next you visit California you must try some of our Santa Barbara uni. https://calurchin.org/buy-uni/ The truffle thing - I was cooking through Julia and bought some canned for Tournedos Rossini - bit of a let down. In their defense it was late 70s and fresh not around. Still a virgin on those.

Well then add my (((HUGS)))

So how is Chum handling being out of the hunting action?

Interesting that doves are flitting about in the rain. I like the idea of setting out appetizer/snacky foods so they could eat at their own pace - esp with the heat. I looked out the other day after our heat and the vibrant green asparagus ferns were brown! Very tragic. I have not seen pasta in cioppino but think it is great to absorb those wonderful seafood juices. I swear I can taste your bitter cucumber right now. I find them alot like bitter melon which I like cooked but it does provoke an intense mouth pucker that lingers. ***WARNING - broad generalization*** Some men crack me up. Get up in their truck and scrunch down on empty water bottles soda cans etc BUT their tools and equipment on work truck are super organized and neat. Everything in its place, cords unkinked, small items like screws neatly categorized. Thought of that when you showed them sprucing up the shoot house.

Nice! I find the broiler to be an underutilized method. Glass noodles naybe - perhaos potato starch like for japchae might be nice there - that chewy + bit slippery

It is an event with history and prestige, theoretically the best 3 year old thoroughbreds going balls out (well fillies do run) piloted by the best jockeys. Part of the Triple Crown and the outcome san affect breeding and bloodlines for many future generations (no comment on the anti racing sentiment - other venues for that). As to distance we still (well I do) get a thrill at watching Usain Bolt's record setting time. . That is what these huge kids give us too.

In some cultures (including mine) dunking is expected, as is wiping your plate/bowl with last of bread to not lose a drop of sauce No need to enjoy it alone. Picking up plate to lick might cross an etiquette line.

@blue_dolphin can you expand on chorizo patty? Also really like the spread you created. Many thik of kale as "chewy" - so in a sandwich it might pull out or be difficult. Was yours chopped?

As with many foods I see the value in variety. which foraging affords. Also the immediate freshness versus transport for miles food. The effort needed to keep broccoli fresh to market for instance. Whole lotta chilling and icing. I also find foraging emotionally satisfying - giving us power in a world where we have little of it. With some foods we forage there is the feel of maintaining traditions as well. For me in this drought ridden place it is usually just dandelion, mallow, and ustard with the occasional "wild" fruits/berries.

I agree that young humans are extraordinarily more perceptive than we give credit. Serious Eats has left his self congratulatory essay about how he got his toddler interested in food and cooking up for weeks at a time. You had ONE child and you are an expert. Barf bag please.

Lucky foraging area. Can you share your general location?

@Senior Sea Kayaker how do you use the rose hips - tea? jelly?

You had me at the Colmans. Frickin fortune at local market now ---- when they have it. Hey a morning win is a good start in general

One - Hospital stays are minimized due to $$$ concerns so kind of suck it up. My focus is more on post discharge - teaching nutrition that people will stick with cuz it tastes good. Two - money is always the bottom line. People lower on the social economic scale will not get the higher better food. Hospitals in US have to employ degreed dietitians and they have to follow a formula. Change - as in everything is hard - unless ya throw $ at it. Which in link I shared earlier they do but not in a public county hospital. Bit off topic - my fave public hospital - now moved - but this retrospective is touching. I spent lots of hours there. For US soap opera fans it is the opening shot of General Hospital. There ae some scenes of the kitchens https://www.kcet.org/shows/visiting-huell-howser/episodes/county-usc-medical-center just pasr minute 30