heidih

In my experience the grated onion and also onion juice is an element long used in a number of cuisines with various ground meats. I read the Kenji article and as a Depression era meat stretcher in that large amount it makes sense, As usual he tries to turn it into a pseudo science "ultimate/best" thing. Try it and repeat if you enjoy it but there are, as others note, so any ways to do ground meat patty to your personal taste.

That is funny abut old ideas lingering around toddy shops "shh don't tell dad" The food looks great especially the appam.

That is appalling but as you have seen not surprising. I don't watch those competition shows but occasionally watch you tube video that shows street food in other countries. The hosts I've seen most are US born but have lived in Asia for many years (Wiens - Bangkok, Shine - Korea > Vietnam). Watching the cooks is fun but listening to the hosts can be cringe-worthy. I mean these folks have editing staff, usually local talent. And yet they misidentify things, especially herbs and spices. Perplexing.

Respect they deserve and do not always get

for @KennethT Thought of you when I read this morning. Vertical farming in a New Jersey warehouse, and using bees as best pollinators Nott that I expect a hive in your apartment May be behind paywall https://www.newyorker.com/magazine/2022/07/25/selling-omakase-strawberries-for-the-price-of-a-full-meal Their site https://oishii.com/

Sorry for your unmet expectations. Ya might have set that bar too high . My expectation from the package (which you noted was a clue) was of stuffing with scraps of the seafood. But once in a blue moon one can be quite pleasantly surprised

When I unpacked my long missing storage crate the other day there were several pictures in frames wrapped in newspaper. One had a March 1991 LA Times food section cradling it. I didn't take a picture as my sneezing was out of control after I thumbed through. '31 years ago and nothing was jaw dropping to me. I think maybe we have gotten so used to, expectant for, discount prices like at Costco our memories may have been tweaked. The only one I remember that seemed low low was chicken fryer legs at 59 cents/pound and it was in the "super sale don't miss this" section.' @Smithy those crab prices esp the snow clusters are wow high. Those used to be dirt cheap. I did not use them in dishes just ate as is with a spicy dip. Agreed the waste factor must be high. I have a big mouth so I'd be inclined to ask the counter guy out of curiosity about sales volume and waste. The smell, well that can be a different issue. One large market had the fish smell (not good) as you entered. The fish counter was on the opposite end of the building. .The stench not apparent at the counter. I talked to both manager and fish guys as this was not a once in a while thing. They apologized and said they were aware and working on it with their HVAC company. The air flow was moving along the smell from the fryers and concentrating other smells. Hard to work in a big store with long hours and open up the ceiling. Just a thought.

Unless you keep thinking about any of them I would pass. Def that silly seafood spacer. I am not a hasselback potato girl but if you do them and find it fun??? I bought someone that bundt cake pan that has all the roses - don't think ever used. It might have made a nice kitchen wall hanging like the old copper colored jello molds. Actually that was Williams Sonoma. Used to one a couple miles away -closed. Sur La Table is way over by LAX. https://www.nordicware.com/products/rose-bundt-pan/

That romanesco shot is indeed awesome, and I agree on thanking and supporting our pollinators. Food looks dang good too.

Me too. My nemesis is tea - hot or iced. I took the sticker from the last fiasco and put it on my bulletin board as a constant reminder. It has my name, IT company's name and says "water damage". My favorite tech there says he has a little table next to his set-up for liquids. Makes himself turn ad drink away from keyboards.

Yes the late @David Ross and I used the laugh about the intense undercooked pork fear instilled in our parents. My father the former butcher still has it. His wife still cooks pork that should be a quick stir-fry on high heat for an hour or more until the small bite sized pieces are like tasteless dry cotton. I never eat anything she cooks...

So sorry!!!! I need to sit on my hands more frequently

https://www.asausagehastwo.com/german-sausage-guide-mettwurst/ at least per many prior posts

The glacial lagoon is absolutely stunning. Want to make it my background. So nice you got enjoyable langoustine after all the build up.

Well looks might not have been movie star/Victoria's Secret but chocolate & cherries has always appealed to me. Moist brownies with cherries are a fond memory.

Have you test driven its melt quality. Maybe just the melty cheese element on a pasta dish if it has no significant other profile other than dairy -- kinda dry. Does it crumble like a mild cotija?

Everyone is different and what works for some makes others cringe. I don't judge because I tend to be the oddity. And one can learn. Bout fell off my chair when a former employee told me today he upped his game with sous vide set up, smoking gun w/ remote app, and instapot etc. I have none but it was cool that it excited and works for him. Minnesota farm boy has left the State Fair building

See - country living makes you both inventive and adaptable. The drying out makes sense

on garlic scapes - I think it was @liuzhou just cut them in one or two bite lengths and use in stir-fries, When they are piled up at my Korean market and I ask about prep the ladies usually say that and also describe a panchan prep like this https://www.maangchi.com/recipe/maneuljjong-bokkeum

All generally tasty fried with a really light batter like rice flour or cornstarch. Brings out the tastes. The kids were particularly fond of oregano flowers. Just leave some for the bees ;))

You wrote what I started to type. Thanks. It is considered here as a slur like the nasty expression 'he tried to Jew me down (on a price) Wonderful history. I did as @Kerala suggested google and review the history.

Your sticky rice balls w/ furikake are something I would try. Love the toenail shot in the stock. How I miss torturing the teenage boys with chicken feet from my freezer storage. They would have to move the bag to get to their frozen "junk food". Grown men now - and they have not forgotten

Kinda sparse sounding dressing. No acid, etc? Let us know how you go.

My understanding is the rinse is to get rid of the starch that would be desirable in a warm sauced prep bur gluey cold. The dressing then immediately for better flavor absorption. You don't get that with saucing later out of fridge - in my experience.

I was jarred by the term as well but looks like what tourism board calls it https://www.keralatourism.org/destination/jew-town-mattancherry/416