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  1. Past hour
  2. The Jerk Plantain chips are nice and spicy - if you like the plain ones but also like your tongue to burn, give them a try!
  3. Birthday cake for my father, almost two weeks ago. Hazelnut and walnut tart, soaked with brandy, brushed with chestnut jam, and whipped cream flavored with chestnut paste and almond extract.
  4. shain

    Dinner 2019

    Dinner from before my vacation. Navratan curry of cauliflower, eggplant, peas, and graham massal flavored egg cubes. The sauce itself made with coconut, ginger and various spices. Served with vermicelli flavored with turmeric and yogurt.
  5. shain

    Lunch 2019

    A lunch from before my vacation. Linguini with salsa cruda of fresh tomatoes, blended sirene cheese, mint, parsley, spring onions.
  6. Today
  7. @blue_dolphin, that Flagship cheese is a favorite cheese of mine also. I discovered it during a trip to Seattle and was delighted when I could find it in Duluth for a while. I haven't seen it around here in years. I'll add it to my list of things to look for at TJ's next time I go. Thanks!
  8. blue_dolphin

    Breakfast 2019

    Yesterday’s sunrise: Followed by half a mini quiche from TJ’s freezer section: My quiche is better. Today’s sunrise - almost 60°F! A heat wave is upon us! Followed by a drive to Rulf’s, a local apple orchard, for fresh donuts and coffee, consumed out on the porch. There were 2 donuts, both warmed just a bit in the oven. I ate them both.
  9. Actually that was my sick mind attempt at humor playing off Ann's comment with an Elvis song. I blame it on the amount of country music I listen to and Ken Burn's new documentary...
  10. The other day, I popped into the TJ’s in Burlington VT and spotted this Beecher’s Flagship cheddar from Seattle. It was priced ~ $12.99/lb so not a crazy cheap bargain but it’s a delicious cheese. I used to buy it often when I traveled to Seattle regularly for work. A good cheddar to try wherever you spot it!
  11. Back home after a week long vacation, followed by a short work trip. I will probably keep posts short, because I'm a little short on time, but please feel free to ask me to elaborate if needed. --- First evening in Sorrento. Aranchini, potato and cheese crocchè. Cheese ravioli. Pizza with zucchini, eggplant, spinach and mushrooms.
  12. No cruelty intended. I was just answering the questions I was asked! Didn't realise their availability was so limited.
  13. Don't be cruel, @liuzhou!!! I have to ask my friend, Sha (i.e. American named, Sandy) if there is someplace around here where I can get some.
  14. @liuzhou Thanks for the comparison. I may have to do my own taste test!
  15. It's looks like nice even heating end to end on the griddle in the pics. Does the lid fit over the griddle when cooking in case one would want to "steam" the top of a sunny-side-up egg? EDIT: I reread and see that you did indeed use the lid over the griddle, so question answered.
  16. You should always wear protection 😛
  17. My favorite TJ artichoke product = frozen hearts. IQF and flavorful. Easy to prep as you like.
  18. liuzhou

    Dinner 2019

    Thanks, but I ate that with a fork and kinife.
  19. Shelby

    Dinner 2019

    I was hungry for fattoush salad, but I also wanted kind of a chef's salad. So I compromised with myself. Sous vide chicken breast cut up and marinated in some sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil Cheese toasties to go with.
  20. dcarch

    Dinner 2019

    Beautiful! Just wonderful! I have to point out that it is too bad that most of the world do not use chopsticks. The only way we can enjoy lots of different kinds of fish is to use chopstick. We are endangering ocean life by wasting so much seafood. We eat very limited varieties of fish, and only filleted fish. It's wasteful filleting fish. Thank you Liuzhou for having shown the world how many different kind of fish are delicious in you posts. dcarch
  21. liuzhou

    Dinner 2019

    黄尾 鱼 (huáng wěi yú) - yellowtail fish, deep fried and served with couscous and 夜香花 (yè xiāng huā) - Tonkin jasmine, stir fried wih garlic and chilli.
  22. So I took the A4 for its maiden voyage this morning. As I mentioned to @Kerry Beal, its name sounds like a British highway! Mis was mushrooms, a sausage, split in half, an egg and a slice of buttered rye bread. I preheated the flat grill plate for two minutes at medium heat (between 320/392°F 160/200°C) then added the mushrooms and the sausage. I covered the unit with the lid for five minutes. I turned over the sausage and the mushrooms and cooked them for a further five minutes. I added the bread and the egg and continued cooking until I was satisfied that everything was done to my liking. It made making breakfast a bit more fun than it usually is. There is really nothing to clean up other than the grill plate which is just going to be wiped down with a paper towel I think and then a damp cloth over the unit itself for any grease splatters . I particularly enjoyed the roominess of this configuration as against a round frying pan. Stay tuned for further meals on the A4.
  23. It's a cool technique using refraction paper to create this effect when exposed to the sun
  24. nickrey

    Aging / curing fish

    A Sydney chef called Josh Niland has just written a book on this very subject: The whole fish cookbook.
  25. Duvel

    Dinner 2019

    Yup ... the upper one. So fragrant !
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