heidih

Fail to trust my nose about an onion. $1.49/lb red onion. All the onion bins had some not so grreat ones. I hould hve trusted it was a koad of yuckies. Ir was firm but upon cutting open I could squeeze it and it stunk. Grrr

Yes it has been all over various news outlets. I have excellent ventilation and can't comment on cli8mate change. The proportions 500K car equiv - not much. There is the hoopla about wood burning fireplaces, stoves etc. I'll watch the further reports but at this moment I'm a gas girl though living in California the decision may be made for me.

Reminded me of the cookie topping on this banana pudding @Kim Shook posted https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2329643

Oh I am no saint - used to take the boys to Los Angeles Chinatown - to the back rooms with binders full of options. We were as safe as possible but probably stoopio, Never anything that could fly to someones roof and ignite. Past 4th - this mess https://losangeles.cbslocal.com/2021/07/07/arturo-ceja-charged-in-connection-to-massive-south-la-fireworks-explosion-set-to-appear-in-federal-court-tuesday/ Gosh they are pretty though and uplifting

Unfortunately I've heard too many accident stories....

Thanks - not being a flaccid skin fan I was hoping for some magic. But your flavors!

Beautiful meal. So what is the end texture of the skin?

Me thinks that boy is way too smart to have that wool pulled over his eyes

Feeling cuttlefish deprived Oh!!!

Lovely salmon color. Wild or farmed?

Ouch on your roasting mess. Those rice noodles look so dark. Did the ingredient list indicate a dark component?

What I was getting at was that they DO use their wings to move their heavy bodies so I thought of @Shelby 's husband's comments on her not using the wild duck wings from his hunted ducks unless he was in the mood to chew rubber bands. I had a rhea which body type wise is close to ostrich - seen Ethel run and those wings were flapping. Perhaps you've seen the feral ones in NE Germany. Anyway - not on my bucket list although your comment on them perhaps having a beefy flavor intrigues. https://en.wikipedia.org/wiki/Rhea_(bird)

Can you explain the dehydrate step purpose? @Duvel you joked about ostrich wings a while back. I think they use their wings to propel when running so probably (aside from cost) not a good plan

Trust me - with the abundance of homegrown citrus I have had the luxury of being round most of my life - I've used them abundantly. Also the marmalades as a flavor hit instead of sugar so many places - including beans Nuac mam with a mixed citrus marmalade as the sweet element - roundly approved.

When my tangerines and tangelos are in full glory I definitely use them as an additional flavor note, and acid hint, in things like the mentioned soup. I like rich coconut as the cream element ad please do as @Margaret Pilgrim did - use some of that floral zest. If subbing sweet potato or even with pumpkin - I like to get some caramelization on them to deepen the flavor.

He is from London he says, but his father was an academic who taught all over the world so his accent is likely a mash-up of his childhood exposures? https://uproxx.com/life/delta-creator-connections-chef-ed-zymanski-food-culture/

They can eat some huge things. https://www.smithsonianmag.com/science-nature/snakes-ate-florida-180972534/

Looks and sounds great. Do you have to give it a push down in order to bite in?

The irony of Dawn as I posted (oops it vanished) is that it has petroleum product in it which allows it to get stubborn oil off. Anywhoo sounds like the OP got a good result after his efforts.

I get it Here "bigger is better" seems to prevail. So will you give them a go ?

Thanks for the shot of the large wooden mortar and pestle. Is he pounding with one hand and using tongs? with the other to move the ingredients. Makes sense.

I think they sell Christopher Ranch which is a huge California producer. I usually get a bag from Korean market with huge turnover - probably from China. I like covering the cloves in olive oil and baking at low temp until brownish and creamy. Nice to have in the fridge.

Here XXL would refer to Extra Extra Large. What do you think your bag is describing?

Personally feel the fear hype is media fluff. As always one must be aware of surroundings. Looking at media one would think Los Angeles is a scary hell-hole now. Nope. No real change.

Love the flavors. I am also a fan of zucchini w/ mint and garlic. do the Melissa Clark (as taught by one of her mothers in law (Italian). 1/8" slices, tossed with olive oil and salt and then broiled till begins to brown. Then toss with mint and minced garlic. Sometimes I mix basil and mint or just use basil. Also nice with some yogurt mixed in.