LDGourmet's Profile

Love to do build your own fresh wraps. Big bowl of hot water, stack of rice paper wraps and a large platter of julienned vegetables, marinated, grilled meats, and little dishes for solo dipping sauce. All pretty do-ahead so the host can enjoy.

Um what part of a cow do eggs come from?

Answer: EGGS are NOT DAIRY.

I love panna cotta as much as you do and make it often with similar swoony results.

As one who has a dairy allergy I cannot tell you how many times I have been told something on the menu is off limits because it has eggs.

Just because they sit next to the butter in the "dairy case", they do not come from cows.

Now one of my all time favorite dairy free panna cottas is made with soy milk and matcha - powdered green tea.

Can also be made with agar agar for vegans.

Walnut oil is a keeper, for baking, for pancakes waffles and for dressings. It loves roasted brussels sprouts!

For miso newbies "yellow" and "white" usu refer to same (as compared to red or hatcha miso which is a heartier miso).

I'm intrigued by the combo with lime. Going to give it a whirl!

What about regular quinoa?

Definitely missing umami as written. Kombu dashi is so easy to make! Miso addition suggested by others would also help with that. Mushrooms, too, would add lovely flavor, umami, and pair well with chard or bok choy.

I keep seeing wine stored above the refrigerator and above cabinets. Absolutely the worst place ever for it. Warm temps and vibrations of fridge both are enemies of wine. Open cubbies also allow grease in cooking air to get on everything.

Wire shelf in a closet is not new. I'd like to see someone devise a way to use my hot water heater closet /pantry (not ideal b/c of heat but it's all I got!) space more efficiently. Loft kitchen means very little pantry space.

Leftovers could also be rolled in rice paper wrappers with a bunch of fresh herbs Thai Basil, Mint, Cilantro.

Black chickens are not for roasting or even braising, they are used to make stock and they are amazing for it. Chinese believe that the stock from Silkies is medicinal/healing. In fact, my first Silkie was when my father-in-law was recovering from cancer treatment and mother-in-law scoured the area (Palo Alto) for a Chinese grocery. Since then I've discovered they do make delicious rich stock. I always share this story and photo of my stock made from a black chicken when giving Chinatown Tours.

Oh and where did you find the gold leaf stars, pls?

Um, mirin and/or vinegar are not substitutes for fish sauce. You will miss umami. Try soaking kombu in water (cold or warm) and that will give your curry an umami boost (savory taste.)