heidih

@Norm Matthews the corn looks very "corny" which I prefer. I walk away fron the tiny white kernels - soft overly sweet stuff. And is that flour a KFC mimic?

As was earlier noted - so many factors such as time out of cold case, your car or transport mode, your fridge. My fridge is really cold (occasional ice crystals in top shelf yogurt). In my mind, which factors in non sensiocal icky fear - 3 days from purchase. That said I have not puirchased ground beef in many years but stepmother when in town insists on within 2 days or her mind sends her spinning. Butcher dad just rolls his eyes and mutters "you know they have USDA inspectors..." A former bane of his existence - he thought them wildly over cautious. but they are in charge

Oh the things we accidentally type when emotinal Thanks! A decent overview https://www.investopedia.com/terms/1/501c3-organizations.asp

So were you one of those peeps banging at the detector with a broom to get it to shut up Nice pork. Saving the smoky bones for future beans?

Well the dot com IS gone - as @Smithy notes - it is now a dot org Yes still poor fact checking

This li8nk in his Prpojects area is text https://greggsegal.com/P-Projects/Daily-Bread/1/caption

To clarify - this is a project about the daily diet of various peoples around the world and not "bread" as in the baked item.

Oh my! as the original TJs (Pasadena, CA) pretty much was all about wine.

Yes re info preservation. If you google a question + eGullet further down a Chowhound hit or more usually come up.

I've become a fan of broiled fish in many cases. For fish tacos - yes fried, right out of oil, fom an oceanside cart but otherwise broiled please.Memories of both @Hiroyuki and @torakris and the oft used fish broiler standard in their Japanesekitchens (both their blogs worth a view) Though I prefer corn tortillas as well, those flour ones you show look nice and thin and supple.

Detail please on first dish that looks lile well crisped pork crackling? You can keep the yellow bell

Why I love this place - always a learning experience and inspiring. Thanks.

OK I missed the vac-sealed

Sounds good but can you elaborate on "garlic water" please?

Cocoa powder vinegraitte? Method? Sounds like would play well with the lentis (my visual mind thing) - so flavor/inspiration?

I jumped a bit when I read that ground beef had beenin the fridge for weeks. Weeks Fridge. ???

Thanks for posting. I used to go there for Los Angeles long ago. I kniw they had management changes and issues with moderation (like here), but it is a different world. Steven could not have imagined the power of Instagram, Tic Tok, Influencers, and the accompanying drop in content value versus "look at me" versus food interest. Let us enjoy this space while we can and thank those ""behind the sceners" who keep this up with NO adverts - just food love

Nice sturdy looking greens - how did you cook them?

Make a nice tisane as well.

Not to quibble - and not sure where you live and I could certainly be wrong but it was my gut reaction

Yes and the lemon looks quite thin skinned - Meyer? Always a nice floral different alternative.

Make sense with Kaffir imes. I want fruit I use a lot of ciktrus in cooking and baking. I refuse to oay for it when I can see the trees from my windows. Just sorta mourning my Meyer lemn source.

Brave little lime - congrats. It is so dang windy here. Between that and thunderstroms I may lose a lot of citrus blossoms. They had really popped after the more gentle rains about 2 months ago.

My Aussie BIL and a US waitress had a hilarious moment like that. She asked "soup or salad?" He replied "yes", she repeated. It went on a bit with hand signals and emphasis on OR - we intervened. Aussies - everything is "super" as in great, not US supersized either...

We've discussed Diana Kennedy's book here. Sitting on my side desk now. Index is odd as book arranged by region but worth having. https://forums.egullet.org/topic/123097-oaxaca-al-gusto-by-diana-kennedy/