All Activity

You might leave the persimmons on a counter. If you get impatient put one where it gets a little sun. When it starts to look like a wet paper bag (very soggy), scrape out the contents into a bowl and add a little cream or ice cream. Absolutely nothing else is required. 😋

My sister had brought over some Hachiya persimmons at Thanksgiving, I had only had Fuyu variety previously. It's pretty obvious when they aren't ripe enough, as I'm finding out. Those tannins!

Reporting back that my Effie's Homemade Gruyere Biscuits arrived and I tore into them immediately. I could easily sit and eat the entire box with nothing on them. They are so peppery and so good. I can taste a hint of gruyere, but the pepper seems stronger to me. They will be so good with a nice brie or other mild soft cheese. If I can hold out long enough to get cheese. LOL!

A locally made Panettone (Guadalajara) sold at my local deli in Ajijic. And not the size of a hatbox! Very tasty with good addition of candied fruits. No raisins detected in my first slice.

Post Turkey---my wife wanted to bake ( Cranberry/ Pistachio biscotti )

PawWall just as well ...

FWIW, here's the Washington Post's top 14 cookbooks of 2025.

eGullet is so darn good at enabling 🤣

Leftover lemongrass pork and broccolini with a meaty roasted chile Poblano, turned into an egg-thickened breakfast soup/stew. Sauteed shallots and the last of the bird chiles for flavor, cumin seed and thyme for aroma.

Moe's appetite as been off at night so I decided to make dinner for breakfast this morning. I had saved and froze leftover wild rice dressing from a couple of weeks ago when I made the boned Cornish game hen . There was just enough to make two chicken ballotines. I boned out two chicken breasts leaving on the skin. Stuffed with the wild rice and roasted. I soaked some dried shiitake mushrooms in chicken broth for the sauce. Made a roux with the addition of butter added to the drippings, along with the mushroom chicken broth and finished with just a touch of Armagnac. Served with Moe's favourite braised red cabbage, peas and roasted potatoes. Dinner out of the way before 9:00 AM.

The Cooper is a featured Ad on some PBS cooking shows. The unit looks elegant. Ive gone to their website , and the idea is very interesting , saving the installation of a 220-240 V line. however , as far as I can tell , the batteries in the range are not consumer replaceable when they meet their lifetime end. and those batteries, in that application , are a fairly new item . now .... if the Cooper came with a Steam function , a la CSO , ie a reservoir etc I would not be sleeping well , until I at least saw it in Action , at a high en appliance store. there is one , on the way to TJ's where I live.

Huh. Never thought of a battery-powered burner. Trying to decide if I need one.

If this is not the correct venue I hope it can be moved I think these types of cooktops / ranges are the next step in the “control freak” evolution had no idea how to compare them. thoughts? Impulse Induction Cooktop Features: This cooktop has an integrated 3 kWh lithium-iron phosphate battery that delivers up to 10,000 watts of peak power per burner, enabling extremely fast heating. It charges during off-peak hours to save energy costs and provides backup power during grid outages. It does not require an electrician for installation, plugging into a standard outlet. Copper Charlie Induction Range Features: Similar to the Impulse, the Charlie range utilizes a built-in battery to provide power when needed, allowing it to function without heavy-duty electrical infrastructure. It has enough onboard power to cook several meals during a power outage.

The hebrew you included could be pronounced fetah - the letters there don't include the vowels. Also, the first character (on the right) is the "ph" phonic, rather than "p"... To be "p" it would have a dot in the middle. Regardless of how it's pronounced, I have no idea what Israeli feta tastes like! ha!

@TdeV Sorry, I’ve been away for a while. There’s a recipe in the app for reviving stale bread that says 300f/50% steam for 10-40 minutes, depending on the density of the bread.

In Hebrew it's פטה (pate), but much milder than the Greek.

Macedonian feta is IMO even superior to Greek - far better texture. Guess I will buy up all local stock of Green feta and start flipping it on the secondary market!

It definitely depends on the cook top. I have 2 standalone induction burners - one is a cheap Chinese one that beeps the second you lift the pot. I can't see any way to deactivate the beeping. The other is a professional one which is designed to be similar to gas, so you can saute, flip, etc, and not only won't it beep, but it will still provide energy to the pan (albeit diminished). I only use the cheap one as a way to boil a big pot of water fast.

Here in the US, Israeli feta cheese is quite common. Is it called by another name in Israel?

I wondered about that too, so you've prevented me going down a government-site rabbit hole when I'm supposed to be starting work. So thank you!

Interesting point. As a Canadian I thought I'd look up my country's rules. According to Mr. Google: In Canada, "feta" can refer to authentic Greek feta with a Protected Designation of Origin (PDO) label or cheese from Canadian producers that can be called feta if they started using the name before October 2013. New Canadian feta-style products must use terms like "feta-style," "feta-type," or "imitation feta" and cannot include images that evoke Greece

A simple and quick pasta. Charred grape tomatoes, shallots, goat cheese in a white wine reduction, topped with basil and toasted panko.

I'm with Smithy.

@Smithy and @SLB Try this.

In Europe (including the UK) and many other countries around the world Feta Cheese is a protected name and can only be made in Greece from sheep's milk or sheep and a maximum of 30% goat's milk. Similar brined cheeses cannot be called feta. Of the major developed countries, only Australia and the USA ignore this. American "feta" is made from cow's milk. But there is a problem. Greece is facing a problem as a disease called sheep and goat pox is spreading throughout its herds and almost half a million animals have had had to be culled, leaving feta makers with little increasingly milk to turn into feta (as Greece normally does with 80% of its total sheep milk. There is more information here. Greek sheep and goat cull raises fears of feta cheese shortage