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Hard to believe that I started this topic with an article from my Smithsonian daily download and here I am back again with yet another Smithsonian download from today: Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

I got a UPS email for a delivery tomorrow from USM CT CO BULLETPROOF MIDWEST which seems to be a logistics company handling shipments from Canada so maybe Goûter panettone is on the way sooner than I expected!

Sure. Sift 125g of plain flour with 1 tsp baking powder and a pinch of salt. Mix in 125g greek yogurt. Divide into 2 balls, roll out and cook in a dry tava or flat pan, a minute or so each side.

Aah @sartoric, could you disclose the secrets of your never fail yogurt flatbread?

The goat and potato curry gave us an encore performance, this time with Nagi Maehashi’s smashed cucumber salad and my never fail yogurt flatbread. I did trick up the curry a bit, with extra sautéed red onions and tomato purée.

Oh me too me too.

It could be argued that it's all "the good stuff" LOL. That said, I'd probably be doing the same thing...and telling myself that it's a waste of time...and doing it anyway. 😄

Excellent job! Nope, I'd be the exact same way. You want equal amounts of the good stuff in all containers

Looks utterly delicious, @patti !

24 brown bag meals delivered to the community fridge about 2 hours ago! Yay! I’m always relieved when the task is completed. The positives about this week’s meal are that the soup (thankfully) turned out pretty damn delicious, if I do say so myself, and that by only cooking one of the brown bag items, it was also not exhausting. The negative is that there is nothing exciting or sexy about the pictured elements of the meal. Yes, I am shallow. The label (my husband refused to list all fifteen beans). One of the things that bothers me about cooking something in two separate pots is that the soups will not be the same end product. I did not have two ham bones, so that means the pots will be flavored a little differently, with smoked ham hocks in the other pot. The pots aren’t equal in size, so other things were done differently, too. It’s probably unnecessary, but I feel compelled to mix the pots at some point near the end, ladling soup from one to the other to mix them so I can get a somewhat consistent flavor. When I was ladling into the to go containers, I would also mix in a ladle from the second pot until I had room in the larger pot to completely mix them. Does this sound like a waste of time to anyone? The manager of the fridge contacted me yesterday to see if I’d be donating today because she had a young mother of three who had to stop working because one of her children is ill (not sure if long term or what) and needed some food. Luckily, I had enough extra to pack a big container of the soup, a box of crackers, a jar of peanut butter, a banana bunch, and a few other odds and ends from the pantry to be reserved for her. My overbuying ingredients was not in vain. (It’s one of the things I’m working on, though.) Thank for reading!

yup / / /

That's a borek, not a knish - which is certainly delish in it's own way. But my Jewish Bubbie would smack you for suggesting it as being "knish like"😄

my method is utterly heretical . . . but they sure do disappear right quick... make your filling - typically mashed potato, onion, (++++) use phyllo dough - cut, rolled/wrapped around the filling. bake or deep fried. much less "doughy" - which is a plus or a minus - depending on personal experience/preference.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.

The World's Best Rice Pudding* by Stéphane Jégo at L'Ami Jean in Paris... * I've no idea who bestowed this particular honour, but that's how it's usually described on French sites. (Maybe it was Presidents Clinton or Obama, who seemingly indulged and are usually mentioned when the chef talks about it.) Hype aside, it's really just a standard rice pudding that has whipped cream folded through, then served with salted butter caramel and caramelised nuts. But it is good: the rice is very light and airy, the nuts add a nice textural dimension, and the caramel cream rocks. It all comes together rather splendidly. There's a version in the NYT, and Milk Street did their take, but this English/French one is probably best for any purists who might be curious.

I find the RB at Arby's is the least tasty thing that they have. Agree about its hammy-ness In their favor they have a better variety of stuff than the average drive-thru joint and have some seasonal/temporary things that can be nice. Not that I eat there much

I found only recently that the sauce used on a northshore RB sandwich is available bottled at MB and other places. James River brand is the sauce that is used almost universally by RB sandwich shop s on the north shore of Mass. I have a bottle and buy some thinly sliced , very rare RB and have a nice sandwich occasionally. Brings me back to my youth.

@dans I have not been to Arby's in a very long time . I completely agree with you that their RBSandwiches taste like Ham sandwiches. and yes , a really good RBS is a gift from the gods., I used to SV sirloin flap meat ( ' steak tips ' when sold cut into chunks ) whoie specifically to then slice thinly for RBSandwiches . Delicious they were .

I’ve eaten at Arby’s twice in my life. I love a good roast beef sandwich so I thought I would stop there during a long drive to the frozen north. Why do they call that beef? To me it was more like ham. second visit to a different location was only to see if my recollection was correct. It was.

Tried microwaving the burrito to warm the contents, then toasting it to get some browning on the outside. As you can see, it got more done on one side than the other, but there's browning. This burrito, with liberal additions of sour cream and salsa as I went, is the best I've had out of this batch. Still, I don't like the tortilla flavor and this is too many steps for the grab-and-go convenience food I want to make for myself. I do think I got the wrapping technique right, though, and that's where I started in this topic. Progress!

I was asked to source a tablecloth for Christmas decor. I dislike the twee looking cheap Christmas designs I have been finding online. I found that Marimekko did some vivid interesting designs for Crate and Barrel a few years back and got some luck and found them on eBay. Not your average Holiday prints. I got a red one and a green one. They haven't been setup yet but I think they are going to look very nice for a Christmas table. Marimekko prints are something you either like or you don't.

Excellent, thank you. I recall now from TFL book he used Elysian, wasn't aware Eric Ripert does as well. I'll go have a look. 👍

From what I can tell, the crusts are dough-like, for sure. Here are a couple of ideas. From Molly O'Neill's New York Cookbook (eG-friendly Amazon.com link): And from Claudia Roden's The Book of Jewish Food (eG-friendly Amazon.com link): Now get cooking!

One thing I didn't catch in the demo (and I skipped some parts, so maybe I just missed it), is whether you can use smaller pans.

Most of the square knishes around here (NJ) are made by Gabila’s, and are fried. I found this recipe which looks plausible, but I haven’t tried it: https://www.copymethat.com/r/p3LZOk5l/gabilas-style-potato-knish-developed-by-/?is_macua_ios=1 They do have a thin crust rather than crumbs.