heidih

Your dill looks beautiful -FM? I'd have been tempted to buzz some of it into the dressing to release flavor more - or was soje of it fonely minced? I agree on roasted beets - worth the effort.

Agreed. As I've said before, what my first biochem prof pressed was the importance of basic research. A springboard that can lead to amazing things. Not food - but we have seen that in the Covid vaccine progress.

So do you generally fond them with crisp skin and tender flesh? That would work for me.

No it is likes, hits, followers, subscribers etc. The vast unwashed masses. An artificial world.

little blue pills?!? In todays world that is Viagra

On well prepped ones I find the meat does in fact slide off the bones and a little suck of the remaining bits adds flavor bonus.

Yes always fancied a jellyfish blob floating in my water - been stung too often so there is a neural physical reaction when I see it.

Great shots of the organized chaos Never boring The dog guarding the gold! Ouch on the little turtles - are they eaten at that small size? (had lots of turtles in my life - never eaten one)

Can't say I have ever had a good crispy hash well executed as you describe. I'd enjoy it. Maybe also with a poached egg to sauce it. I always smile at the toast slice. Reminds me of grandpa who had to have the bread slice it even if other starches in meal. And not rustic artisan stuff.

In California we have the intertwined issues of Covid/supply chain and animal welfare law that became effective January 2022 - so there was hoopla about potential high pork prices. Pork sold here ,including from out of state, has to be raised in minimum turn around space of something like equivalent of 2 bathtubs. Today's article (whose link I misplaced) noted that no shortages now because there is about a 6 month (?!) delay from slaughter so we might see it in June but probably no more than 30 to 50 cents/pound. Of course lawsuits by producers are in full bloom.

They set the traps up so high I can't read the tags. Just glad they are monitoring whatever pest is prevalent. Consumers need to understand the truly in the trenches battles farmers go through. Medfly is short for Mediterranean Fruit Fly - a non native import that has been devastating. White fly sucks - literally. For localized infestations I lie down and water blast the underside of the leaves where the youngsters grow, cut off the plant parts that already are all black fungoide (bag and dispose NEVER compost) Then spray with insecticidal soap - repeat water blast and soap as needed. Of course an orchard can not do that so that mental barrier break of pesticide necessity... As you travel across the country I am sure you encounter the agricultural checkpoints to try to halt import of crud. Arizona/California border especially - stop every car.

OOC lemongrass - as grasses do. Are you using a lot of it? I did not grow up with much citrus pruning but you are gardening in indoor artificial circumstances. It took everything in me to prune an old tangerine in a huge pot on the open level of a parking garage - it did pop out nicely - plus I divested it of its predatory white-fly - again nothing you need worry about indoors in NYC Keep us posted. California Dept of Food and Agriculture just put new traps up on my citrus so maybe Medfly issues again. They monitor captures to gauge population.

Those Kool-Ade pickles have been around. eG discussion https://forums.egullet.org/topic/102523-kool-aid-pickles/

Beautiful wok action shots. I had the pleasure of a wonderful Thai woman (90 pounds soaking wet) manipulating woks like that at a local take -outplace. Watching her in the open kitchen was poetry in motion.

Interesting. When I think of Sprite or 7UP in savory food my mind goes Korean as in a Kalbi marinade.

never heard that Sprte thing before. Can you elaborate?

A King cake w/ melty sugar? You made?

Right! You are referring to this Serous Eats post I imagine https://www.seriouseats.com/tam-khao-pod-kai-kem-corn-salad-with-salted-duck-egg-5205245 You just have to give it a go. Moor like a condiment add on. Once you taste it you will knw if it fits your food. Sure @liuzhouwill have plenty of ideas. Also some random older posts https://forums.egullet.org/topic/120432-question-on-salted-duck-egg-yolk/

Like @Smithy down here white is the backyard tree as it is in Palm Springs area where friends gift me from. This is a old shot of mine at my cottage.. Maybe commercially pink is seen as a customer preference.

Do look a tad "dry". You've inspired me to totter out to the tangelo tree this afternoon and see the progress. This year has been SLOOW - should have been bright orange already. Yes paying for citrus when you live in So Cal bites.

Regarding bitter melon - as someone who did not grow up eating it- I find its bitterness very different from radicchio. If i had to explain I would say that on the taste buds it hits a single note "cringe". I like it a lot. @Dejah's classic prep with fermented black beans I like. I was first introduced to it in Vietnamese cuisine in a stuffed prep in chicken broth. That I find comforting. Like this. https://www.hungryhuy.com/bitter-melon-soup-canh-kho-qua/

My seed did hot come up (garlic hive) now I have a craving. May try as a micro-green? So good with eggs.

Reading @Kim Shook's last post reminded me to ask. What is with the butter? b - lots of it. Hiw does that play into flavor in that aount?

@KennethT Tabasco is unique. I think the oak(?) barrel aging has to do with it. I like it on some things. And the other end of the spectrum you mentioned- hot but nuanced - makes me think of the sauces like Marie Sharps (Belize originally) and this I'd like on a wing. I used to live in a Carib heavy neighborhood so even Albertsons stocked a wide array - good while it lasted. https://mariesharpsusa.com/

Well Franks is traditional. And if it is truly old school invented in that city Franks probably seemed "ooh hot!". I don't have any now to compare to my other inventory. The super hot trend - I don't know. A trend Out here on the left coast super hot fried chicken is def a trend. Example: https://www.hotvillechicken.com/