heidih

The one in San Pedro was "girls night out" in high school. "Fettucine Alfredo" - who knows what was in it I remembered what the California Fruit Cake reminds me of - the first low sugar cream layer sponge with fruit flavors cakes my SE Asian friends would bring to gatherings. Enjoyable as a ight fruity, not cloying product.

Oh appam sounds perfect!

Thank you . A simple flavorful dish. Funny I'd call salmon red but that is my simplistic color thing, Also putting it back in the oven to me seems a long tume after the initial stove top. Does that "bring it together" for you. I'd want rice but do you perhaps dunk the bread in the sauce?

@Owtahear would ove yiur Ranch drssing recioe. One place near me imakes ther ow tyhat us outstanding but w/ Covid I'd like to give a proven version a try.

Having seen the depth of his chowder shared here am craving

All wonderful. I coud imagine the fragrance of that cut pineapple clearly. Adorable squat "pumpkins". Do they sell/cook the greens as well?

Wow - great shots of the process!

That is a new combo to me. Imagine the cod holds up to the Kraut.

Well with the virus concern it makes good public health sense. The warnings here are strong to backyard hen raisers. Sad when flocks have to be killed off so lowering transmission factors is part of the process.

My initial response as well as a lifelong Californian. But I did a quick google and the image/descriptions sound like what OP described. Seems old fashioned with the canned type fruits. But nostalgia affects our tastes.Gawd when I see images of that Marie Callender fresh strawberry pie now with the day glow thick red gel! We thought it a super treat as kids.

My sister from Australia (more than half her life) cringes at the readily available bread products here- sweet, no variety, no oomph/heart/Kraft. It is here but you have to travel for it in this so so spread out city and not cheap. She does like my no-knead half whole wheat. https://la.eater.com/maps/best-bread-bakeries-los-angeles

We are not envious at all

I get that it is a mix (Misch) of rye and wheat, but when you say commercial and reference when baked - is this somethng you have avaiable to purchase and bake at home, you know the baker, or?

Nice! The bread is calling me. Description?

Yes as noted - great as an add-in. But if you were going to make it thefocus like in a pureed green soup - I;d taste to see how pepery it is, simmer some potato in water or stock, enrich with cream if desired. A simple green Spring tonic if you will. Arugula has a lot in common with watercress so modeling after Julia Child's works. http://recipe-finder.com/recipe/16881512352129610333

I was only explainng not complaining. My initial thinking was folded round a poached egg with a sprightly side salad - so that is on deck too. Glad I tried and "price is right".

I set myself up with false expectations. Your lovely images to me looked like a tender flatbread, the package description was more a laminated dough as discussed here and like ones I used to get at the big Chinese market (Ranch 99). https://forums.egullet.org/topic/161076-in-search-of-the-ultimate-green-onion-cakes/ I cooked as directed and got nice golden crispy yet tender result. So next time, without expectations I will do as the dipper for hummus or eggplant dip.

Silly "holiday" messed with my food plans. NO green cabbage at market just now - all sold ouit! I like to keep a slaw on hand. Ended up shelling out $5.22 @ $1.49/lb for a 3.5 pound organic red - like a bowling ball/lethal weapon. Apples and onion around so it will get used but grrr!

@Shelby cute on the Lucky Charms. At first glance I assumed it was pistachio pudding.

and I would be the goofer using craisins instead But I am going for that combo

I'd hope for soiir cream/horseradish but maybe whipped butter

Had some leftover canned chickpeas in freezer. Defrosted, rinsed & dried well, olive oil, salt and powdered Mexican chile powder (just Ancho, Guajillo and Arbol mix) 400F about 20 minutes. best crispiest ever.

I cooked one every year during a long marriage (he was 1/2 Irish). In the slow cooker on low, in the garage, whie I was at work. Potatoes in with meat. Never soaked. Potatoes took on lots of flavor and absorbed some of the salt I imagine. Just the ones the groceery store features this time of year. A no brainer. Not too salty, no mush. Cabbage we preferred as coleslaw. Adds tangy note plus crunch. Not MY favorite meal, but he loved it.

I just read the packaging on the Taiwanese green onion pancakes as I plan to cook one up to use wth dinner tonight. They are actually imported from Taiwan - I'd assumed the style was Taiwanese!

Excellent friending. Reminds me of something Melissa Clark quoted from when she worked with Larry Forgione "Everyting is better fried".