heidih

More "watching you babe". Beautiful effort. We will NOT laugh when/if your babe >>> toddler enters a white food only phase

It is mentioned in the article. So much trending pre social media!

Thanks - that s why I did not go to Wiki. A more reliable source right here.

I think a large part of the population sees Paul Prudhomme smiling cherubic face when they read or hear "blackened fish" https://cooking.nytimes.com/recipes/11612-paul-prudhommes-blackened-redfish

What is the symbolism?

My thought was why pickle a procey sweet onion? @blue_dolphin's recipe is similar to mine. Go for it.

I think - over. The amount of fireworks and dogs barking... Didnt last too long though. I thought I'd hear the jet noise from flyover but air conditions were goofy. Oh well.

And???

Right - I was just answering the specific bird chii question. Thanks for the recipe clarification.

Ground cayenne has little nuance. The ird peppers are just a slemder, quite hot, little pepper. You want the fresh pepper taste - not dried/ground. I'd think Colombia has a selection of similars.

Chlorophyl intensity because the green beans were raw pounded? I've only had the green papaya + salted crb with a few green beans in the mix.

We anxiously await the kettle reappearance. You are not alone

Both that octopus and the fish treatment are so appealing to me. The tortilla de fideo was just a squid inked flattened noodle cake? Did you enjoy it? Thanks for braving the cold!

OMG we had that booklet. Vanished long ago. My ony memory of using liquid smooke was to make a huge amount of BBQ sauce for my wedding - different meats on commericisl outdoor rotisseries. Guests really enjoyed it but as usual I'd winged it and have no "recipe" to share.

Pap - not my thing either. But I am odd Congee not comfort to me.

What does that mean anymore? The menu items @Chris Hennes has shown us so far bring to mind the wonderful fresh Mexican places in the wine country of Baja. I know it is also in varius parts of US and Mexico City. I apprciate seeing what our guy has been able to experience. It reminds me of the transition in the US from "red sauce Italian" to what we have and know now Still a place for the OG but the broadening of horizons has benefited us. I remember when Piero Selvaggio tried to take Itailian in a different direction at Valentinos here in L.A.. He changed our knowledge base of "Italian" and created great ingredient sourcing. Here at eG we have the lauded, personable, passionale @rancho_gordo leading a surge. I mean who would have thought people all over the country in a "Bean Club"? And with heirloom sourced Mexican beans and national reviews incuding The New Yorker.

I had no idea about the LP wings culture. Thanks I associate it with Lawry's which along with their seasoning slt was aways in the cupboad as a kid. Looking forward to your results.

@ShelbyI can't do bell peppers as they repeat on me, Not painful at all but not worth it. Green worst of course. But those little sweet peppers you show are so dang cute I caved when they'd have them - that size bag - for $1 at 99cent store. Try them as dippers with any of your Suoer Bowl dairy based dips.

I donlt remember why I did it. Before Pandemic. I had great tomatoes and bread, and favorite mayo but no bacon. I sunk so low as to use a scatter of Baco's Bacon Flavored Bits. A soy product. Some crunch and smoke. I just went into the pantry - must have 86'd them

Or maybe so many other flowering crops available for the traveling beehives - no need to take up planting space for broccholi. Yes - a good reminder of what it take to get that produce to us.

oops I did not read the menu... Looking forward to your next meal adventure.

Great shots of the broccholi. Happy bees koading up their boxes! Yes the home gardener can also enjoy the small leaves and thinner stems from the new sproutings and even the flower parts - you just have to give it a nibble first to make sure not too chewy. A wonderful look at farms doing the right thing. Thanks!

I've got cod and excess cucumber- sounds like a plan

PS: I do realize thhe OP was from The Onion

Are those jicama batons on the green one?