MokaPot

Clement Street in the Richmond District?

Agree, IME, salsa is surprisingly good with cantaloupe (and honeydew). Sounds odd, but it's really nice. Just the normal tomato, onion, garlic, cumin, salt, jalapeno, lime, cilantro - with cantaloupe. I put Tabasco sauce in mine as well.

OMG, I don't think I could have passed up that fried seafood. That ice cream w/caramel sauce looks amazing as well.

I eat the cilantro stems, too. I don't find them to be tough, maybe crunchy. The leaves part (cilantro) goes bad before the stems. In case you just want to just store the cilantro as is, I'd say don't wash it until you use it. Wrap a paper towel around it, and then a plastic bag. Too much moisture is what makes it go slimy, IME.

@robirdstx, nice Penzeys order. How is the Turkish oregano different (in taste) from the Mexican oregano? What do you use the Turkish oregano for? TIA.

I would definitely cut off moldy spots. In fact, due to spores, I'd give that mold a "wide berth" when cutting. You'll have a nicer stock at the end.

I thought I was done with bing cherries for this year, but got some "Nature's Candy" (Costco) cherries. So good! Really big, juicy, and flavorful. Not cheap, but only available once per year. These are grown in Washington state.

Earlier this year, Taco Bell also discontinued its Fiesta taco salad. Not sure why. That was one of the few things I ordered there.

Here are some caramelized onions from a couple of weeks ago. This is a T-fal Teflon pot. I used medium-ish heat. (Electric coil stove, started at 6 on a scale of 1-10, then reduced heat as things progressed.) I also used an Oxo silicone spatula to scrape up the fond, periodically. Used olive oil. Did use salt, but in the past, have not used salt and got same results. In the past, I have used All-Clad stainless steel and did like it a lot. Reason I use T-fal is because it's lightweight.

Worst French onion soup I've made was with sweet (Vidalia, IIRC) onions. The caramelized onions became way too sweet and there was no way to mitigate that. I just use regular onions.

@JAZ, good idea to put the crouton / bread on later. The bread can soak up too much soup in the broiler. I've made French onion soup a few different ways, all good. First way was with both beef & chicken stock plus red wine. Second way was with just water. Third way was with lager beer (Corona or Heineken). Comte cheese is what I've used.

@suzilightning, maybe try one of these (strawberry Melona / popsicle). Sort of like a strawberry Julius. IMO, the strawberry Melona does have real strawberry (and milky) flavor. Delicious. Strawberry Julius was a real flavor variety and was sold at Orange Julius stores. The original flavor of Melona was melon, specifically, honeydew. Hence, the name "Melona."

I'm still traumatized by the smells emanating from a 7th grade project involving a russet potato, toothpicks, and a jar of water. (Moral of the story: don't try to sprout a potato that's already been in the fridge.)

You could do a public records search of the people you intend to contract (lease) with, including the landlord. If they've been overly-involved in landlord-tenant issues, TROs, etc., I'd think twice about them.

@shain, potatoes and layered cake look delicious. Agree with @rotuts, good amounts of frosting.

Agree, substituting silver for gold (tequila), esp. in that amount (2 Tbsp.), is fine. No worries.

@gfron1 , why can't you tell stories through a mask? I agree it's harder b/c you can't see people's mouths. Even through the mask, I think it might be enjoyable for your customers & servers as well.

Lemons (halved) in the cavity, roasted / baked. Make a gravy with the pan drippings & lemon juice.

@weinoo, your Caesar salad looks really good and wilted down, looks sauteed, almost. Can you give your recipe & say how you made it? TIA.

I think you're correct in that fermentation has begun. I would place the bottle in the refrigerator right away, maybe even swap out the container. Yes, I'd drink / eat it. I have kind of an iron stomach, though, knock on wood. For future projects, I'd pour more brandy or liquid in there, i.e., no oranges or cinnamon bark exposed to the air (everything submerged).

Maybe Korean pajeon (sorry, I haven't tested this). Here is Maangchi's video: Maangchi has a more recent video for yachaejeon (vegetable pancake) as well. I learned how to make kimchi from Maangchi's recipe. (Got the recipe from her website, not via her videos.) If you have some gochujang paste, you can make a really good dipping sauce as well.

@David Ross, your roasted tomatillo salsa looks like it has red tomatoes in it (left edge of plate). Maybe my taste buds are dead, but IMO, red tomatoes have so much more flavor than tomatillos. Tomatillos have a texture and I understand that, but given a choice, I would choose a red tomato. What is it about tomatillos that you / people like? (Maybe I'm missing something.)

@ChetaMorton, when you say Brentwood, I'm assuming you're not talking about the Los Angeles neighborhood (southern CA). Is Brentwood considered central California? Seems like it's closer to the San Francisco Bay Area, which is northern CA.

@Toliver Not sure if Reese's makes "Halloween" candy in the dark chocolate peanut butter cups. But the dark chocolate cups do come out in miniature size (Halloween-friendly). If you haven't tried the dark chocolate Reese's, give it a try (frozen or refrigerated is even better, IMO).

@Kim Shook, Sorry to be dense here, but what did you do with those cucumbers & onions? Salt on top? All that liquid in the 2nd photo was leeched from the cucumbers & onions? TIA.