heidih

@BonVivant Love food market exploration! Thanks so much for the farmer working images. Essential worklers as we have come to use term in Pandemic. We use a lawnmachine for weed clearance here but only on the flat. Dad flipped it once and went flying. His tractor/lawnmower set up is brilliant for the steep terrain.

Her add of lemon was good. My dad's forst encounter with shell on shrimp at 99 years and 10 months but he plowed through.

Further to the above Heidi dug the wrapper out of trash - the chorizo was domestic Boars Head - not bad. I''d buy it La Espanola is close by but I canlt get there now https://laespanolameats.com/

gotta love a site where you learn spethong new every day. Thanks!

Niece visiting from Sydney made paella today. Shopped at locl chain markt so I warned her not to confuse Mexican chorizo and Spanish. She found a nice one. House smells great. She did spring for saffron. Proteins are chicken and shrimp plus the sausage.

The ketchup reminds me more of the Mexican seafood Coctel. Is the yellow mustard your twist or have you had it that way before?

Thinking that if your purpose is just use as a small outdoor grill the grocery store charcoal works fine - like Kingsford.Last I looked they had mesquite type as well as regular

@weinoo that is a fine looking piece of salmon!

But accepted as founder, orginal leader. I live in gansta land (born in Inglewood, connected in Compton) however the term has broadened

and in my mind I can hear, feel, and taste the first bite crunch of that puff oasty. Beautiful.

Sarah Lee is only pound cake I've ever had. Moist and comforting.

Does look like a very ancient ear. I'm wondering if the available corn in his part of the world is feed corn rather than sweet corn.

But the flavor combo sounds pretty good. Kings is local to me and I uised those rolls as my default for "garlic bread" base for the kds.

I was not going full liuzhou linguistic - just my "everyman" reaction. I should shut the f up

Well we used to poke/nail them into whole onions for stock. There are folks here who post beautiful food with different than maybe english.US wording - we get it.

I understood that. My question for future was if that air gao was sufficient. But you are meticulous so sure we will see excellent results.

Interesting - so you think the faux rock concrete will still allow the breathing those fabric pots promote? Looking forward to a report. As to the liime flowers- they make a lovely tisane either hot or cold.

Wonderful underwater pics! Love the remora + turtle. I follow Sherman's Lagoon so nice to see a real one in action.

Wonderful. Aside from saute what are your favorite uses?

Uuhhmmm you pay for eGullet? What the hey? OK donar - buit the site is free

That stuff is eternal if stored without humidity

did some have a bit of cinnamon oil? Fun times

Why we got tummy aches as kids at the U-Pick orchards.

Interesting. Perhaps like pork neck - I did not realize it would be interesting in off-side heat on the Q but the flavor amd chew as you note balanced. As the Q's come on sale for summer I may get a Weber - mine was sold when I moved.

That soft shell crab guy was interesting in the Wiens video on North Carolina. He kicks in around minute 29. https://www.youtube.com/watch?v=x5IYbs77JAc