heidih

Wow that is great local enthusiasm. My first gai lan was in a yum cha place in Sydney - I think just steamed or boiled with an oyster sauce and soy drizzle. Been addicted since.

I was suggesting she try gai lan not the broccolini. As usual I talk too much at times and at others don't explain well

To me it tastes more like gai lan which I love over broccoli. Though thinner so different texture but if you get to an Asian market i'd give it a go.

I see from above many make their own version. In response to concerns regarding the temporary shortage the Los Angeles Times re-published a recipe from 2013: 1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped 2 to 4 cloves garlic 1/4 cup cane or rice vinegar 1 1/2 teaspoons sea salt, more if desired 2 tablespoons palm or light brown sugar, more if desired They have you blend in food processor, simmer for 5 minuts, strain, adjust seasoning, and let sit a few days before using.

Wow nice haul on the fish Ronnie! Those bags look like lots of fillets. Do you separate them down to smaller portions before freezing? So envious. The pie! The berries look intact with just enough crust - way I prefer. And the charred lemon - first had it where they cut in half and charred to squeeze over fried artichoke hearts. I thought gimicky but in reality it added such a nice flavor.

So it is saucy andindependent - still holds true. I've seen people over-care such plants and destroy their true nature (seriously)

You are clearly satisfying its wants and desires Lovely!

@Duvel And the lychee shrimp. Are you able to get fresh or did canned work?

I like how steaming brings out the delicate sweetness of summer squash

I reported what I observed. I don'lt think I belong here.

The onion sounds like a wprthwhile experiment. Not too salty?

Alrighty then -

Again from the NPR article a quote from a family member at originak ?) "China is a big market for us — the biggest market, 100,000 bottles a month," Paweena says. When asked why their brand is doing so well in China, the two women look at each other and smile. "Because Asian people know how to eat," Varanya says, giggling. Game on, Rooster.

I had no idea about the French law regarding no eating lunch at your desk and its aurprising origin and evolution https://www.npr.org/2022/06/10/1103463809/why-eating-at-your-desk-is-banned-in-france-lunch-law

Back from Ralphs (Kroger). They keep Sriracha (Rooster) in 2 spots- Asian aisle and hot sauce aisle. Bare shelf space. In the hot sauce area there was a single squished squeeze bottle of "Sriracha by Texas Peet - Cha!" - no thanks

From article I linked - Thai response to tasting Rooster ""It's not tasty," she says, taking a sip of water. "It's not mixed together properly. There's only one taste." Saowanit says a proper Sriracha sauce needs to be what Thais call klom klom — the hotness, the sour, the sweet and the garlic all blending together seamlessly, none overpowering the other. The American version, she says, just brings heat."

@Margaret Pilgrim This NPR piece might be of interest https://www.npr.org/sections/thesalt/2019/01/16/681944292/in-home-of-original-sriracha-sauce-thais-say-rooster-brand-is-nothing-to-crow-ab#:~:text=But the original Sriracha is,now being exported to Thailand.

I currently use Huy Fong as I only go to a mainstrem maarket (transport issue) Going this morning so will see. Just stocked up on the sambal olek amd chili garlic. Thanks for the heads up.

Ha - I am a texture/flavor mad mix crazy one - so having both appeals to me.

I've moved a lot. I am cool with a skillet, saucepan with lid, a few knives, mini food processor. Plates? I know where they are in storage but no lpnger enterting so do well with just a couple plates, bowls I think you said you do not like leftovers in general, but some storage cpntiners and a small microwave did me well I like the glass lock and lock ones,.Wheb I bxed things up I labeled "soon" and "later" to doffrentiate where in storage I put stuff. Leftovers can expand your creativity. Since you have storage, label well and do not overthink or vertake - my opinion.

@blue_dolphin your abiive meals appeal.Nice they did both forms of the big corn kernals in your ceviche. I like yuca. What form was it in. Can't tell from image.

It woud be rare here to see a whole one. I suppose one could ask

The veal shank I have always gotten in Los Angeles from butchers is cross cut so you end up with a round marrow filled bone ring in center of slice. Thus I actually thought @Duvel's was "tall"

NYC is known as "The Big Apple" for a fruit reason. https://www.newyorker.com/magazine/2022/04/18/the-four-hundred-year-old-fruit-that-built-new-york

@Annie_H so is the BBQ shrimp what I recall as shrimp swimming in spicy butter or grilled? I first read of the former years ago in Gooyrmet as the ideal luxury easy indulgent meal to reward yourself for completing your taxes