heidih

Love he spice market shots. I'd need a mentor to guide me. I realize lots were packaged but see open bins. Imagine the scent was uplifting.

She just did not type the Z https://www.cheezit.com/en_US/products/baked-snack-crackers/cheez-it-extra-toasty-extra-toasty.html

Oh the Q and the pig skin! Rodney Scott is def one of a kind. If you can catch any online interviews with him - do -6When he talks about being "born to be a pitmaster" it is literal. As a kid chopping the wood to make the coal etc.

What a seafood feast and those skewers from the palm are awesome. The young one of course is beyond adorable.

Are those fried cashews in the salad? Appealing.

My first thought when I read the article this morning was "if you think zucchini is tasteless - you are either not getting good ones or don't know how to prepare it". As to the frying - I've made something similar for years but oil the slices and broil - yes the bit of char is a defining yum factor for me.

I have a tendency to scoff or roll my eyes at tradition, unless it is another culture's - then I find it interesting.. Makes no sense but I see myself doing it. Thanks for including the background.

The US one certainly states lots ofprotein - good for your hiking stamina https://www.icelandicprovisions.com/

If you try the vegan sausages I hope you report back. Just curious. Web had some hoopla about a "vegan bitcher shop" ???? opening soon in Los Angeles. might be an interesting try https://la.eater.com/2022/7/6/23185133/la-highland-park-maciels-plant-based-vegan-butcher-shop

@Annie_H when you roast whole heads are they "as is" and temp? or do you cut tops off and drizzle with oil? Nice you can grow your own plentiful bounty

Aww maybe the cars whizzing by are like sheep TV. They are not the sharpest tools in the shed.

All I can say again is now! I see sheepdogs and lamb snacks. Lots of sheep and thus lamb herded there?

@Kerala Is red a lucky color there? Referring to the bright train. As to the tea - did he tell you brand so you could possibly take some back home?

When my friend's son was shortly stationed in Greenland she kept drilling into me "Iceland is the pretty green one, and Greenland is the butt cold one" (we do have a base in Iceland)

It is parked at the bottom of all his posts http://normmatthews.blogspot.com/

Wow! Nice meal too.

Interesting how the cod in the cream broth had a bit of crust. Was not expecting that as my mind as thinking more chowder like. Everything as is almost always the case. looks great.

So sorry for my lack of clarity. Your shrimp fest I am all in. I was referring to the dessert when you said struggling for two days with a chocolate apricot torte recipe that I've been eying for about 41 years.

Seriously dude - what prep - where originated - and status?

@Duvel Faux unagi? Explain please. I think I asked before but is the octopus something you buy already cooked? Maybe you previously noted it was a frozen product. Here I don't see frozen cooked only beautiful sold cooked in cold case at Japanese market https://www.nijiya.com/

@gfron1 thanks for your links and perspective as a chef who honorably sources and tells truthful origin stories not fantastical promo. I read the articles yesterday morning and did not post though I had a lot of thoughts. My first reaction was "messy over ambitious". When you put everything but the kitchen sunk into the pot it gives nobody a forward looking perspective. That last bit as a "clever" summation about Barber saying he tells stories not facts was overly cute. I'll get Vespertine out of the way first - I can't abide the architect or the developer and the whole way it played out was no surprise. Those types flock together The toxic culture described needs to be addressed separately and not with policy statements but actual, by example, on the ground change. The link to Laura Reily is in my opinion the crux of the false sourcing scenario. Once that type of behavior is exposed it horridly paints good people with the same liar's brush. Yes as the articles noted - farming is HARD and guarantees are few. Mother Nature is a variable and often hard taskmaster. Not all sweetness and light. Liars screw it up for the honest people. The change to sustainable practice is a process not a whoopee look at our clever plan thing. Plus we have existing chains of culture that are inclusive. Like https://www.southernfoodways.org/ Which leads to the difficult intersection of non-profits, fundraising, and associations with profit based businesses. Money can be a poison. I've seen the drama working for a non profit when the Mission Statement gets completely eclipsed by fundraising Yes you have to kiss-ass the big donors and events can overshadow education & mentoring. It is hard to draw the lines and it takes strong OUTSIDE non invested trustees and directors to be objective.

@Shelby OMG so you actually got a "mis fit" - they use a similar eggplant in their on-line pop up ads

@Duvel are the octopi wieners for visual effect or do they get browned more?

This is not it - but perhaps equally enjoyable https://www.newyorker.com/magazine/1979/02/19/brigade-de-cuisine

Rice looks beautifully glossy and I'm hungry so am easily imagining the ginger scent.