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Everything posted by heidih
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Don't Eat Animals that Defecate Where They Eat
heidih replied to a topic in Food Traditions & Culture
What zoos do to keep their flamingos nicely rosy pink! -
Yes I think it trends with the older 'if it has soy sauce and gingr of some sort" - we'll call it Asian.
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Aren't those snow crab clusters such a sweet deal - both the price and the meat. I am particularly fond of the little nuggets in that part adjacent to the legs Usually just rinse, nuke to take the chill off and use a spicy mayo dip.
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@blue_dolphin I forgot to ask about the greens - used? similar to other radishes? I used to grow ordinary red ones just for the greens - so densely seeded. This erratic weather though!
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Oh lane striping! The worst to me is when they add lanes, like on a freeway, sandblast the old lines, and stripe in the new. So incredibly diorienting because you can usually still see where the old lines were grrr When you say "road food" I presume you mean to eat while driving so you can get to desired destination quicker?
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@Kim Shook I think you were the person who mentioned lemon curd filling in coconut cake? Sound so fresh and springlike for the season.
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Ya made me look up Cumberlad sauce which I'd heard of long ago but my silly mind ws thinking "cucumber?". If you know where @Shelby's cukes are & your Jessic's pineapple sure links would be welcome. Sorry on the cocnut cake shade. I adore coconut so I was looking forward to some versions that are super duper coconutty.
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Great you will be able to enjoy the cheese pie. So is it a baked cheesecake or a refrigerated concotion? On the lack of company - yes - why I enjoy seeing what others do here and virtually sharing. I have lamb on the brain so still thinking. Dad & wife wil be back here in May/June (Dr appointemts) so I neeed to get my fix before as she detests the "smell" - she who hard sautees fish and stinks up the house. People!!!
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Well we are not exactly "back to normal" so Covid impacts still but thought I'd see what everyone had planned if you do an Easter meal. Here is 2021 https://forums.egullet.org/topic/162344-easter-2021-april-4/page/2/ I'll do a green soup for Green Thursday - spinach, parsley, nasturtium as my greens access again limiteed. We also used to do egggs baked in a muffin tin served with creamed spinach. However my muffin tins are hiding so... Thinking on the rest since it is only little ol' me with friends on Zoom.
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Did I screw up or are you messing with me?
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Those watermelon radishes are stunning, Perfect breakfast for this bleepin heat we are getting.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Oh your cakes must bring such joy. Love that the lizzie is in "push-up position". Always cracks me up. -
@KennethT may be familiar with Robyn Eckhardt's ode to palm sugar - worth a read to understnd its place and nuances https://eatingasia.typepad.com/eatingasia/2015/08/on-pursuing-an-obsession-and-getting-nowhere-until-you-do-me-and-palm-sugar-.html
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Seerious Eats this week has a digital Wok issue. Touts Kennji' s new book...BUT the essays/profiles of Grace Young (noted cookbook author) and Tane Chan (owner of the famous Wok Shop in San Francisco) are worth a read https://www.seriouseats.com/the-wok-digital-issue-5218092
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I think analyzing suicide by strangers is neither fruitul or respectful
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I'll step up to honor @Toliver with my mine. Other than Regal Crown sour cherry hard candies for myself I don't have any cravings and my son as a kid was not a big candy guy but a few come to mind. My sour cherry ones are available onlin. I've put them in a cart a few times but never ordered as I feared my memory would be better than the real deal. I still think they smell just like yellow acacia blossoms. My son's top 3 - 1)the little jelly cups w/ a konjac square inside, 2) Kinder eggs, and 3) Hi-Chew 1) - banned in many countries as choking hazard but can still buy the ones w/o konjac in big plastic buckets for a song in Asian markets 2)- Another choking recalled product but they pivoted to Kinder Joy - safer they say. The original had all the little partrs inside to assemble a toy. I found the Joy one last Christmas for my son at mainstream grocery. He was delighted. 3)- I saw them the other day in several flavors in a mainstream market. I used to delight in finding new favors for him. Like a newly released Beanie Baby
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Here too in my Mediterranean climate. Greek families enjoy weekend excursions on the hillsides cutting their horta. EXCEPT we've been in drought for a few years so no greenery worth foraging... @russ parsons wrote about it here https://www.latimes.com/food/la-fo-calcook1-2009apr01-story.html
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OMG you just reminded me of an article from eons agp in the Los Angeles Times food section a food writer had been esting all over Italy and was kinda done with food. She told the waiter and he brought her sauteed spinach, grated the barest amount of parmesan on it and spritzed it wth red wine vinegar. I've never tried to re-create. On a list.when I can get beautiful spinach.
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I can't really participate. My friends are still in "fat fear land" and slip over for pastry. Just for me - not happenng.I can buy small amounts so that satisfies my itch. I did Julia Child's pate de campagne a few times in my 20's for gatherings. Had to sub not too smoky bacon for the pork fat . My originak vessel has become a garden ornament. I don't know that nose to tail has had as much of an effect as the younger generation's embracing fat as part of a healthy normal eating style as shown by the now ubiquitous charcuterie platters in restaurants - I am coming from US observations. Lookn forward to seeing everyone's efforts.
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Love to see what you do wth them
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Looks like Lions Mane shroom
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Don't Eat Animals that Defecate Where They Eat
heidih replied to a topic in Food Traditions & Culture
Oh its the entire barnyard - goats, chickens, ducks etc. The walking poo talent - seems food in one end means elimination from the rear almost simultaneously. Bit different if the food is contained, but unavoidable with foragers andgrazers I think. -
"Julia": The new TV series based on the life of the famous "French" chef.
heidih replied to a topic in Food Media & Arts
I am a David Hyde Pierce fan (cast as Julia's husband) and have listened to some of his interviews on the series. Interesting cast in general. Sounds pretty good. -
the Wiki is pretty accurate. Where I live we associate it with the Huy Fong version which is US locally made. In the Chinese market I have had Asians from other places point out other versons. Huy Fong's marketing has been outstandong (a biz school class of its own) - I like and buy it https://en.wikipedia.org/wiki/Sriracha