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The people I bake for adore amd clamor/beg for Linzer bars. Butter, sugar, flour, coursly ground walnuts and more cinnamon than one would think. Pressed into pan, spread with raspberry jam lightened wth just a touch of lemon juice. Topped wih same mixture of dough but sort of crumbled on top. It gets sort of candyish in some parts and just soft/jammy in others - 350F until it smells and looks right. (Kill me now Kenji/Stella) Yeast raised fried doughnuts with jam filling squirted in are pretty addictive too, We are coming up on Lent - so Fastnacht style.

Since bees are imortant in Robusta coffee pollination (they boost Arabica as well) and the little guys like scented flowers, and coffee is grown in sort of tropical conditions - all makes sense Beautiful setting!

Brilliant re-purpose!

Wow! Your sharing f yu preserving rocesses of home grown would be wekcome in the topic Vhttps://forums.egullet.org/topic/153585-what-are-you-preserving-and-how-are-you-doing-it-2016–/page/57/#comment-2329283

Look at a cotainer that I cannot figire how to open and at least consult the internet. Colmans dry mustard. Stoopid tape from slim side, across top to the other. Used knife along ridges to get a clue. Got frustrated and popped top Oh it opened - but fine powdered mustard all over ounter. GRRR This stuff is not cheap!

Reminds me of IKEA. On the few times I went ith a friend we'd have the snack cup of mash potsto, meatbsll, gravy and dollop f lignonberry sauce. So comforting

Reminds me of old school rib cooking - the par-boil and then fnish with sauce. I did it because it was a thing - then I wised uo and stopped. Low and slow - finish high

I lust after that coconut cale so if you do - picture please @Duvel edited to remove nonsense typos

I don't feel comfortable unless I have a bag of spinach in the freezer for just such a purpose. Lately fond of the Krpoger cut-leaf (whole leaves - name baffles) TJ no pesticide good too.

to clarify the set-up is the Trompo - whoch is how I Uknow it. Some links Shaved from Trompo Of course, there are sub-categories and methods to each al pastor: The classic way is to shave off the protein from the trompo right into a tortilla, but then there is the controversial trompo-to-plancha, where the meat is shaved from the trompo and crisped-up on a flat-top grill. The former is the closest to the shawarma method that al pastor comes from (everyone’s favorite piece of Mexican food history). Some great images here https://www.lataco.com/best-al-pastor-adobada-la/

In Los Angeles with its heavy Mexican infkuence - more often topped with pineapple than onion. Sometimes taco de trompo, teco de abodado, or in Puebla tacos arabes. Generally just meat on vertical spit for "al pastor". A roadside food stand regular.

OK will just nuke the nachos and not worry abut other radiation. https://losangeles.cbslocal.com/2022/02/02/helicopter-measuring-radiation-los-angeles-super-bowl-preparations/

WOA (work of art) - the "after" plate. I'd have enjoyed the shrimp too

What?!?? He didn't help himself to one?...Looks a bit bedraggled - needs a birger.

Begs the question "what is Italian?. The ack pronouncements are what at least in the US are not so uncommon OLD standards in "red sauce" Italian restaurants. Immigrant cuisine. And Italy is a country, as most are, of regional and distinct cuisines. I realize it was a "for fun"article. As we have discussed before - unless you are claiming authenticity - if it tastes good - who gives a flying flip

Sorry for your disappointment. I lik halibut. But how were you supposed to guage "pearly white and opaque" without bustng through the crust? I see @Shelby's thermapen suggestion. Otherwise?

Here gardening undr power lines is a thing as well. Chea0 land not used for little else. Many smaller commercial nurseries use that land. I applaud your move to turniing the ridiculous "lawn" area to beautoful use. Look forward to seeing your progress.

Too funny. My Ralphs has their produce in the same order - even the zukes - green on left, "white" on right think the little cucumber cones w/ sumac were worth the effort - as in you would repeat?

As @blue_dolphin notes - the original TJ was nuts, wine, dairy. All the products came later. We found the original in Pasadena, Ca (lived in the area) and frequented it maybe starting 1979. Saw it grow and expand. I've always lived near one Th real boost around here came during a grocery store clerk strike at the big chains here. Picket lines; whole nine yards to extent of making walking into a store highly uncomfortable. Many many people said "nope" and began to use TJ as their main shop. Between Covid and my lack of driving it has been a couple years and there is little I crave. I do read the newsletter "Frequent Flyer" but it is more an indulgence or "that sounds interesting" thing. I will continue to browse there for certain things when circumstances change. I was at their headquarters in Monrovia, CA once - reqyired office attire - thse Hawaii shirts nd ore-Covid - not remote working - a "we are a family" culture. https://www.latimes.com/business/la-fi-ralphs-vons-albertsons-strike-vote-20190622-story.html

Personally your primary ingredients (protein, veg, rice, noodle), how you prep things and your cooking methods, to me, are more important than your soy sauce. I'd suggest trying out some recipes and maybe then investing in different soy sauces. It us not a make or break or magic bullet. It is a seasoning and subtle flavor and quality variations, though discernable and impactful in some applications - until you have a taste reference - hard to tell. Kikkoman will get you going.

Both here and in Rancho Mirage So Cal Edison recently sent out information and the option to remain with existing sources or go to greener onjes. They mad green the default if you don't reply. I didn't delve further but clearly a lot of effort in that area. One kudo I have to gove the gas company is that they will be right there if you even think you smell gas They have a sniffer device. Last time it was the gas dryer even when not on. They red-tagged it and due to supply chain issues I could not get it fixed so had to get a new one.

No here too. Kikkoman used to give the restaurants little clear glass decanters with their logo for tabletop. I still see them around.

Are there CNY foods that are tailored to the animal and the accompanying earth element - like this year water tiger?

Running OT here but I think plastics are much more on the front "burner" of concern. The oil & gas megaliths. But as to cooking - give me gas because I feel in control and it is sorta primal. Outdoors give me my Weber. I know we all have to adjust. Pick your fight that matters. If you try to fight it all you tend to splinter.

This showed up today, I am sure many of you also have community gardens for those who don't have their own space. I've seen this one for years driving by to DMV (yuck) or re-routed getting on the bridge or to County electronics recycle center. It always makes me smile. My ability is limited but it inspired me to go for some different seeds and try some vegetables here this year - depending on water restrictiions. https://www.nytimes.com/2021/10/18/travel/los-angeles-san-pedro-community-garden