heidih

Hard to think of pumpkin season already!

as the bullet point above it notes - shells are porous - I used permeable. Still I thought salmonella required contact and why would your meat have it - if so trouble is brewing. If you are eating the eggs raw or very runny - better safe than sorry - keep them separate but salmonella does not have wings last I checked.

New one on me. The shell is still permeable - example you see people putting egg into a container with a truffle to theoretically infuse the egg a bit - but if the meat is OK - we shall surely get a response. I did not google - assumed you already did. Where di you hear this?

Fact that night critters have not stripped the tree might be an indication of poor quality. Entire yield from ancient tree except sister cut a larger one open. Not totally ripe. Npt sure why she picked them all before testing but she is the bossy one.

@Dejah she is an inspirational force

Very nice. I find quiche to be a comforting dish (nd easy for seniors to embrace and chew)

The best I can offer is this old image. No label - just in the tubes. Assume in-house or locally made. The mushroom bits are pencil eraser size and almost black. Very flavorful. People come from far and wide to shop there. The Leberwurst is sold by 1/2 pound so they just cut off what you want. Freezes well too.

The Euro market down the hill (Alpine Village Market) offers 3 flavors - plain, onion, and mushroom. I am partial to the mushroom which I like with sharp mustard on an ever so slightly sweet egg bread or a farmer's bread they sell.

The way I've seen it eaten the ceviche gets piled on the cracker so oyster too tiny?

Duh but one associated tortillas and ceviche separately with Mexico. Why the saltines always struck me as odd but ever present down there.

Instead of reinventing the wheel if you scroll back up-topic esp starting https://forums.egullet.org/topic/49685-liverwurst/?do=findComment&comment=701234 @Peter B Wolf gives some detailed info Steven Shaw's hope was that eG serve as a reference as well as a discussion - we have some good stuff warehoused

As always everything looks like I'd enjoy it. I've noticed on the beach trips you wonderfully document that fried tortillas make frequent apperances. Funny with ceviche to me as in Mexico I've generally seen saltine crackers (yes in the plastic wrapper) served. Personally I would prefer the chips.

My favorite Hawaiian teriyaki place does their sauce thick like that. Normally I would think - need ore sauce for the rice, but I really enjoy their take - not overly sweet. Their slaw and macaroni salad also very balanced. Sure I would have enjoyed your meal.

Sugar factor? Taste in the end matters.

I like a raw beet slaw with young ones in a citrus dressing. I love them roasted . They seem to love nuts - I like hazelnuts, a nut oil, and various vinegars with a sharp green like more mature arugula torn in. Such a list. And then there are the wonderful earthy tops which are often free at framers markets., Silly peeps who discard them A horseradish based sauce or dressing also plays well with them. My emergency veg supply in case I can not get out include canned which are a different animal but in a crisis can be worked with. Oh and "they taste like dirt" - well to me they taste of the earth in a good way.

Here

SIster came home with Trader Joe's Key lime Kettle Corn a bit ago. I ate most of bag. Would not buy again - too tart and sweet but I ate it - interesting. Linking as my images randomly are twisted. https://www.traderjoes.com/home/products/pdp/key-lime-kettle-popcorn-072095

In Long Beach?

Yes nice thing about the Central Coast - the beans are in every supermarket

@Kim Shook Your colorful cherry tomatoes reminded me of one of my favorite FM vendors. They had the various colors separated and always peak ripeness. I asked how they managed the picking without damaging. It is a family affair and they travel to So Cal from Fresno. The one daughter replied that her mother is the only one allowed to pick them as the kids are in too much of a hurry and not careful enough. That is why we pay sometimes (and happily) more at FM.

But isn't the one Jo ordered a whole grain versus Amora more what we know as Dijon style? Love the crocks and Trader Joes used to carry it way backa when but not my choice. Standard pem/pencil holders in my offices. Just pass me some Loewensenf and I m good. https://www.amazon.com/Loewensenf-Extra-Hot-German-Mustard/dp/B001IAQ8KC

Sadly I was not invited

Well she did not explain how plastic bag cuts her fragile skin so I am in "ouch tell us how" camp. Sister (60) and dad (100 this Friday) have been comparing how their weird skin bleeds happen. Neither are on blood thinners.

@Annie_H How do you cut those various veg for slaw? Looks pretty fine

The ones I see up the coast here are just a grill with charcoal and the wheel thing allows the grill surface to be raised and lowered. Not super technical. Sitting in every parking lot . No handy friend with welding skills who can have fun making it? No idea where you are but if you see a guy just ask source? Of course Santa Maria here means beef tri-tip.