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EGULLET WORKSHOP SCHEDULE Friday May 16, 2025 8:30 am Meet at TCF Sales 720 S Bell Blvd 2D Cedar Park 12ish Lunch (provided) 4:30 Cleanup 6:30 Dinner at Dos Salsas Private Room Order off menu 1600 E Whitestone Blvd Cedar Park BRING YOUR TREATS TO SHARE Saturday May 17, 2025 8:30 TCF Sales 12ish Lunch (provided) 4:30 Cleanup Dinner on your own Sunday May 18, 2025 8:30 TCF Sales No lunch today 12 Drawing 2:00 Cleanup

Thanks for starting this thread, @Duvel, and great to see you back on eGullet! It was just my husband and me this year. We started with a simple little gems - heirloom tomato salad, and homemade confit garlic and sun-dried tomato focaccia. For the main course, I made a classic mustard-crusted and garlic-studded rack of lamb and Kenji’s best crispy roast potatoes (which disintegrated a bit, but were very tasty). I just love a good rack of lamb and this was perfect!

A traditional Indonesian padang classic - ayam balado. I'm sure when we're in Jakarta in July, I'll have something balado-ified every day.

Yikes.... I hope she never travels to Indonesia, Malaysia or Singapore... they put turmeric in EVERYTHING!

Chicken and chickpea curry with roti

Gaylene and I took a boatload of photos of Bob's book when we were in Toronto. Have I tried any of them since - nope! But I can bring my iPad and folks can sift through the photos of the recipes I took to see if they were interested in trying any.

I can help you with the salted caramel

Scrambled eggs with leftover pork loin, flavored with three kinds of chiles (jalapeno, long red, and roasted Poblano), shallots, garlic, cumin seed, scallions, Thai basil, and feta in brine (which melted into the eggs).

A couple of quick dinners from this week. Roasted gnocchi with cherry tomatoes, broccoli and chicken sausage Sir fried noodles with bok choy, roasted oyster mushrooms, and my nephew grilled some pork tenderloin to add for those who wanted meat in it

@lemniscate nice tip. Ill look for these.

Frozen mushrooms are suspect usually but I heartily enjoy the newish frozen sliced shitake mushrooms that TJ's offers now. I've used in scrambled eggs, for bison burger topping and in ramen noodles. Really good, very intense flavor from just a few slices. Easy to keep in the freezer a bit here or there use. I used to buy their frozen mushroom medley, but it declined in quality to me over the last few years, I think it's been discontinued anyway.

Speaking of curry, my nephew's wife has discovered that she is allergic to turmeric. She breaks out in a rash. It took her years to figure this out. Weird, right? I'm glad I didn't make Lemony Turmeric Tea Cake for her. That's Alison Roman's brilliant recipe, which does not taste like turmeric at all but had a fabulous color. Speaking of grouper....OMG this is really my favorite fish of all time. Last night, courtesy of the remarkable DeKalb Farmers' Market, I made blackened grouper. This was probably my last time eating grouper for this trip, too too bad. I prefer the red grouper to the black, and that's what I got. It was delicious. Every time I come to visit my daughter and her family I bring her Hot Cajun Blackening Spice from Oaktown Spice in Oakland. It's simply the best. I can buy about twenty different versions of the stuff here in Atlanta, but all of them are too salty and not as good. So last night I had west coast blackened east coast fish.

Curry is always on my menu when he's gone! (I love when he's at hunting camp for a month- all curry, all the time). Last night I was craving pasta so- shrimp, tomatoes, garlic and Rummo gf pasta.

On the front panel or on the app on a cell phone?

Thank you, red cabbage is a good looker! An unusual combo but quite tasty.

I love your salad picture!

Lunch the other day was a quiche filled with broccoli, cauliflower,diced ham, tomatoes,herbs and Irish cheddar cheese. The salad was red cabbage, Clementine segments, radish, chives, pulverized fennel seeds, vinaigrette.

A simple little cake made in the FP, topped with almonds . A dollop of cream and berry compote made for “good eats”.

Cacio e Pepe Polenta: Bob's Red Mill corn meal cooked with the addition of Kampot black pepper, 12-month aged Pecorino Romano, and a small pat of unsalted Kerry Gold butter, accompanied by some strong Himalayan black tea. I don't have my glasses handy this morning so I hope the image looks OK.

It really worked out for old Walter!

I had no idea that Baker's Chocolate was named after a person! I always thought it was chocolate meant for baking!

Research them on line before eating. They can have unpleasant side effects.

Just received this little treasure in the mail today; a friend found it when he was cleaning out some old furniture of his departed inlaws... It's almost 100 years old!

Matcha Latte Bar from King Arthur... I'm largely ambivalent about American buttercream so only made enough to cover one slice. As cake-like substances go, it was ok but unremarkable. It probably didn't help that the matcha powder was from Lidl and no doubt low grade. The base was relatively dry and needed the icing to lift it. I suppose visually it's something a bit different, but other than that... meh.

Light dinner at some neighborhood Döner place: Pide with minced meat, roasted pepper paste, parsley and chili. Side salad, beer and Ayran.