On the menu it said "Broccoli, soy, chilies & vinegar", and what came out to the table was the crispiest, most delicate, and most delicious broccoli dish I've ever had. Can you help me replicate it? [more inside]
I have 7 very ripe hachiya persimmons in my freezer, frozen solid. They were READY TO EAT! when I got them (all delicious and snotty), but had to go out of town for the holidays and didn't know what else to do with them. Now I'm back and at a loss as to how to proceed. Can I thaw them? Will they shatter my blender as-is? I've made ice cream with persimmons before, but am still fairly new to this glorious fruit, so all suggestions are welcome.
An old friend is visiting my vast metropolitan area and we'd like to meet up for lunch tomorrow. What's a good, infant-friendly spot to grab a bite of lunch, sip a beer (maybe shoot some pool?), somewhere between Yorba Linda, CA and downtown Los Angeles? [more inside]
I'm starting a new job as a telephone concierge at a Brand-new upscale retail/housing establishment in Glendale, CA next week—can you help me get my ear to the ground? [more inside]
Is there a supplement or other item I can ingest with breakfast that will help me digest BLUE #1? [more inside]