u/GoldenMonkeyRedux

I stayed up to 1:30 to half the songs cut off midway?

Im an old white guy and not that easily offended, but frankly fuck you. This is awful

I couldn't believe she had no idea at all what I was talking about...then I realized, holy shit, I'm old. Also, how the hell do I describe Gibby and the band?

What are you "out of touch" moments via music?

I have a family member with celiac and have been making more and more masa-based foods as they're gluten free. Fortunately we garden and have Supremo nearby for many of the foods we mostly enjoy in the summer (and hope to spread out through out the year).

I'm an ok cook, but this is all new territory for me...still can't perfect a great tortilla...and I'm growing epazote and a few other herbs to lend authenticity, although I really don't need things to be perfect, just delicious.

If one had to visit a couple of stores for staples, what are your favorites? I'm stocked on most dried items, but I would love to see what the city has to offer in this culinary world.

thanks in advance

Edit: if they have cased meats, big props up. I'm looking to make a lot of tacos this summer.

Hi everyone,

I lived in Japan for several years in the 90's and am finally getting back into cooking more Japanese food for my family (I wasn't really into cooking in my early 20's).

I lived in the Kansai area, but recently watched a video of a shop in Sapporo that used sansho-zuke. As this is a Tohoku/Hokkaido ingredient I'd never heard of it before, but it seems right up my alley.

My question is what peppers are traditionally used in the production? I have access to almost any pepper, so it shouldn't be a problem (plus I can grow my own from seed next year). I would imagine shishito, but I can use anything. Not sure about the spice level of the condiment.

Thanks!