heidih

The batch I bought earlier in the year were from South America. Really good. Then a tasteless bag. The California ones I posted in fruit topic = wonderful. The marketers ahave taken to bagging the fruit. It has a zip lock at top but they are never closed. I think people snag a taste. With Covid I have not seen that tasting of unwashed fruit. Even from Farmers Markets I've had duds where they don't offer taste which I think is the only sure option. Long winded response to say "luck of the draw". Off to grab a handful - tryiing to pace myself The packaging is in English and French so must be going to Canada also.

Right - don't touch my desk, or put things in freezer/fridge, or put dishes away - it does not help me!

Having been around phyllo since chidhood I think I move very fast with a light touch. My sister was visiting and made strudel for my dad w/ brush and it was a mess and too much butter. I've never even done that "cover with slightly damp cloth or it will dry out". As with pie dough or puff pastry I imagine your experience and muscle memory factor in. Also "no fear!" - Hesitation does not bode well and it repairs beautifully

I did not do my research. They are marketd by a company in Stockton but orchard location in California - don't know. https://www.growerdirect.net/cherries I am old enough that I remember cherry picking expeditions to Cherry Valley, Riverside County, CA Thing of the past. Wiki says mostly homes now.

I remember Barbara Tropp talking about their usefulness. Water waste v. paper waste.I do it sometimes with phyllo - a lighter touch. (and I hate cleaning fats)

Stunning cherries today. From Stockton, CA - Central Valley of Califorbia. Plump, juicy, extremely flavorful. Pricey at $6/pound but worth it

Do people harvest the salt, and have you done it just for fun to taste? A local chef here at a resort on the water does it as his mom used to do back in Portugal I think. And just an off the cuff question/comment - what is the deal with tartare in ring molds. I see it all the time. An interesting little bowl would please my senses more. Rhanks for the time you take to give us an "immersive" experience

I think once she has given birth and is thumb length she has expended her oomph and the youngster fends for itself.

I love green garlic. My first encounter was many years ago when I wandered into a tiny Mexican market and it was piled high, The kind of place where the scent from bins of various dried chilis intoxicates you. I used it in a fresh tomato based salsa for a holiday party and it became my signature salsa. Oh I miss the farmers market.

Henk my mind was just focused on smoked tuna - need!

@TicTac I'm no expert but I've grown them for many years, not this time unfortunately. Not sure what you mean by "I try to take only females once a fruit has been established (does that harm the fruit)" Once it is picked what fruit are you harming? I love the flowers too and try to balancer my greed for them versus my liking of young zukes. One of my favorite "cucina povera" stories is an employee relating his mom in Michoacan MX having to sell their dairy and using just the squash flowers in quesadilas - flavor + color.

oh horrors - a seed & the slice is not grilled I'd be grateful and honored to be at your table any day. Your palette of flavors and generous use of an assortment of vegetables hits my sweet spot.

Your fresh fish and your frying skills,n and your garden asparagus - jealous! Lovely radishes - did they have a nice bite/ Also the greens/tops - do you use them. I'm a big fan when they are so fresh - either raw if tender enough or cooked. I used to heavily sow seeds i a big pot just to have the greens to snip. The sprout so quickly. Must get on that again.

Yes I follow them. The people on their teams and the way they integrate with communities is extraordinary. Thanks for giving this community the heads up. I wish I had the physical ability to volunteer. (don't have the financial to donate...)

In my world enchiladas are made with corn tortillas. If your available are smaller than you feel ok rolling you could try the popular "lasagna style". More of a "casserole" but the flavors and textures are there. Like this https://altonbrown.com/recipes/enchilada-lasagna/

Had a craving and there was a box in the pantry. Added one extra egg white, used my favorite full fat plain yogurt for the dairy, a dash of green can parm and poultry seasoning, and masses of vibrant cilantro well minced. The tang of the yogurt and scent of the fresh herb - so nice. I ate half the pan and abandoned my salmon. It will go in a salad tomorrow.

Thanks for the Regalis link. Enticing!

Thanks for the underwater shots, esp the turtle! That middle yucca chip os a smiley face

Have not had an Oreo in many years but I am almost intrigued. I used to eat those cheese + peanut butter crckers commutng to work and I like sweet + savory. Walking away...

I have seen them take pizza boxes out of the commercial trash bins. I don't think they are particular. Except when they would somehow get the cover off my pond, snag good size goldfish and just eat out the fat belly!

Insects/bugs = sustainable protein. I remember talking over the fence to a neighbr who was happy that his yoga studio was offr protein bars that were insect based. Nt sure how they caught on but many cultures have been on bard for a long lng time. https://www.theguardian.com/world/2013/jul/23/mexico-insect-cuisine-sustainable-food And unintentionally we eat them https://www.wyff4.com/article/gross-but-true-you-unknowingly-eat-bugs-every-day/9931927#

Not something I would have thught of but quite interesting.

I only knew them from the nursery rhyme "here we go round the mulberry bush"and then when hiking here in Los Angeles I found trail adjacent trees in 2 locations. So I have only sampled them as a little treat. Kids raising silwors go loking for tem as the proper feed. The oes I tasted were in minimly watered areas so concentraed flvor. Nice. PNW may be too cool/wet.

as often mentioned here American (US) eggs are scrubbed and have lost their protective coating - so yes = fridge https://www.businessinsider.com/why-europeans-dont-refrigerate-their-eggs-2018-4#:~:text=American farms wash eggs to,farms vaccinate chickens against salmonella.

@haresfur Wow you were persistent! Glad no lasting trauma. I've never worked with wild rose hips. I had a large garden once with 40 roses - cultivated/hybrid. I think I didn't let them hip so as to preserve energy. I know I tried to use some hips that escaped my pruning once but do not call drama - also do not recall any huge success. I was going to do a rose petal jelly once but it is so subtle a flavor I just left the petals for the tortoises and for potpourri. Oh I worked for a lauded rosarian once tnding her beds. Long sleeves, thick pants, gloves, do not scratch if you feel itch.