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Having spent most of my adult British life in England, I have no idea what ' English muffins' are. Nor English peas or cucumbers.

Now, see the new and improved version !!!!

This is the new and improved version of sambal kacang - Indonesian peanut sauce. It could also be called sambal pecel - pecel is a vegetable dish consisting of bland, boiled leafy vegetables served with this type of peanut sauce, similar to the more famous gado gado, but without the tempeh, tofu, etc. This is a traditional version, meaning that it's quite labor intensive and is made from all whole ingredients. Makes.... a LOT - multiple portions! This recipe is for the base, which you would thin with boiling water to the consistency you want. The reason for this is that the base is very dry and will last a long time - a couple of weeks at room temp or several months in the refrigerator. When you want some, just take a few spoonfuls and thin with boiling water until you have the quantity and consistency you're looking for. Ingredients: 200g raw peanuts (deskinned) 60g red chillies - mostly keriting (medium spicy) and a few rawit (very spicy) 125g shallots (about 8 small shallots or 3-4 Western shallots) - skin and ends removed 20g garlic (peeled, end removed, halved and germ removed if exists) 4-8 kaffir lime leaves, destemmed (size dependent) 11.4g roasted shrimp paste - 3 sachets ABC brand (3.8g each) 1C (approx.) peanut oil 60g palm sugar, grated or chopped finely 1T salt (plus more to taste) 1t MSG 1t seedless tamarind paste Instructions: 1) cook the whole chillies in a pan of boiling water until soft - about 5 minutes, drain 2) heat the oil in a wok over medium/low heat and fry the shallots until softened and slightly brown 3) remove/drain the shallots, repeat with the garlic 4) remove/drain the garlic and fry the lime leaves for a minute or so, then remove/drain 5) fry the peanuts in the oil, stirring constantly, until just less than golden brown, then remove/drain 6) In a food processor, roughly chop the chillies/shallots/garlic/lime leaves/shrimp paste, remove and set aside 7) Roughly chop the fried peanuts 8 ) Move the chilli/shallot, etc mixture to an Indonesian mortar (cobek), add the tamarind, salt, MSG and palm sugar then grind until smooth as possible 9) Add the peanuts to the mixture and continue to grind - the paste will become very stiff and dry as it cools To check seasoning, add a little bit of boiling water to a teaspoon or so of ground mixture and mix until you have the desired consistency

s BS makes hoods. Presumably would fit their range. https://www.bluestarcooking.com/ventilation/?prod_wallhoods_types=wall

Like cheesesteaks labelled Philly, I stay away from crabcakes named Maryland. Too much filler, mayo and veg and way too too much Old Bay for me. Perrier's crabcakes aren't all that much work.

Again, if you have a name that would help.

How about this one, @rotuts: Chris French's Eastern Shore Crab Cakes

The most important elements are the aperture dimensions the and capture volume. The aperture dimensions are the width and depth of the actual opening of the hood (if there's a light bar or something, this doesn't count.). The capture volume is this multiplied by the depth. The Aperture dimensions need to be larger than the active area of the range top. Ideally, you'd calculate a line from the edge of the range that tilts out 10° from vertical (both to the side and to the front of the range). So the higher the hood, the larger it should be. You will almost never see them specified large enough. The capture volume is also critical; it creates a buffer where plumes of smoke and grease can be trapped before the fans are able to suck them away. No hood blower is powerful enough to keep up with big plumes of smoke and atomized grease without an adequate buffer. The good news is that if you have ample capture volume, you can get away with less air flow. Next time you visit a restaurant kitchen, take a look at the design of the hood. In most cases it will be large, and have 12" to 18" height. That height is mostly taken up by empty space; it's all about the capture volume. These big dimensions let the hood be mounted very high (so even your tallest, most ridiculous chef hat won't bump into it. You can even have the Pope come over and cook for you). And the hood will probably be quiet. Commercial kitchens can be loud places, but the hoods usually just sound like a whisper. Because with that design, they don't need massive airflow. You do need to consider air flow, but not in the way the salespeople tell you. The flow rate number that matters much more than CFM is the linear speed of the air, measured in feet-per-second. You want the air to be moving upward at a fast enough rate to influence the path of the grease and smoke. And you need the air to be moving over the louvers in the vent at a high enough speed to function properly. If the air is moving too slowly, the grease and the air don't get separated by the louvers, and the grease goes up the vent, coating the sides of everything and increasing the risk of fire. Cleaning out a long greasy 10" duct is a horrible job. If the air moves over the louvers at a high enough speed, the louvers change the direction of the air quickly enough, and the grease particles get centrifuged out in to the grease collection area, which is only slightly miserable to clean (it's designed to be cleaned; most louvers can also go in the dishwasher). There are formulas for calculating necessary linear air speed based on your dimensions.

@weinoo fine work , as usual . 1/2 Kudos , 1/2 pending one thing for sure , the Rx was low '80's, NYTimes magazine. and no one of the ilk had heard of panko. Im fairly sure it was corn flakes , not saltines but sub out the saltines for corn flakes ( BTW : very fresh they had to be , both for aroma and crunch ) close enough Id say.

I do, definitely. That's the definitive restaurant, way-too-much-work method, and dare I say - not a Maryland crab cake! Maybe this one, from Pierre Franey in the Times...https://cooking.nytimes.com/recipes/3227-crab-cakes-baltimore-style?unlocked_article_code=1.uU8.af9P.uFa90_1-Tecl&smid=share-url Another...https://sallysbakingaddiction.com/maryland-crab-cakes/print/71691/ Another...https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tartar-sauce.html?recipe_print=yes And from Old Bay...https://www.mccormick.com/blogs/old-bay-recipes/chesapeake-old-bay-crab-cakes Georges' crab cakes look more like crab and shrimp cakes to me...https://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe-1908159

TJ's chile rellenos for dinner here : https://forums.egullet.org/topic/167297-dinner-2025/page/85/#comment-2460979

Tj's Fz chile rellenos : standard base of chopped fresh spinach , quite a bit . EVOO ( for mouth feel ) perimeter of Campari tomatoes . CT's get a dusting of Penzey's Pico NS seasoning . added toasted chopped pecans the Af's the CR : package says 15 - 20 min 350 . it was wrong 22 min got close , but next time , 375 for 15 , then 5 - 8 400 F Its Saturday , that means PBS cooking shows . VH adds a dollop of sourcream to things . I have none. so a dollop of yogurt. eats like this . I thought this would be good. turned out better than good. the yogurt was a quite nice addition . a few more pecans next time ( there are two CR's in each box , accompanied w an awful ' tomato [sic] ' sauce. the CR needs to be crispier and hotter . next time. if its under cooked , it can end up being a little greasy oily. quite nice . thank you , VH for the sour cream ' idea ' .

The definitive Rx is Georges Perrier's which uses shrimp mousse. It's here somewhere on eG.

@gfweb you have an Rx w/o ? I googled , and the first 6 had mayo , in various amounts but , well , that's the internet. dont remember what Craig Clairborne used , the best Rx i used to have . coated w very fresh corn flakes Rx in the NYTimes magazine , way way back when , 80's ? when the last page of the magazine was an Rx Of Note : if someone can find that exact Rx , a Kudos or two , your way. lost it years ago. P.S. : one NYTimes cooking Rx came up w miracle whip , can you believe that

Dinner was porterhouse steak with chips/fries and salad. 2nd photo shows the steak was cooked medium rare. Was all good

You put mayo in crab cakes?

Inspired by @gulfporter's recent post and my weekly fish share delivery of fresh halibut, I made this blackened halibut sandwich with Creole mayo and a cabbage& snap pea slaw

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list. But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

the second episode aired today in my area : Pasta https://www.scetv.org/watch/kitchen-curious fantastic show Ill be making the last bow tie casserole dish soon . I would have liked a bit more description on the crab dish , at that restaurant. then again , I am a big fan of VH. her dishes are a bit unusual , but in a most tasty way . bon appetite , for sure.

i'm not usually much of a breakfast eater, but a friend offered to buy me breakfast this morning because I was driving us to a late morning event. So off we went to At Sara's Table at Chester Creek Cafe in Duluth, MN. For a full perusal of their offerings I recommend visiting their website. The main thing to know is that they focus on good food, locally grown where possible, organically grown (ditto), prepared to order. A sign near the entrance notes that "Good food takes time to prepare". That said, I think our plates were delivered about 15 minutes after we ordered. Here's a small selection of shots from their menus...and I do mean "small" selection because there's a lot to peruse. You can always skip down if you don't want to read them. "Peanut butter mocha" below brought me up short, but hey -- I didn't have to try it! Here is the section from which I ordered: I ordered the Florentine Eggs Benedict, and I'm glad I did. Normally those things called English Muffins make me flinch -- I don't like their flavor or texture -- but these had been grilled and crisped in such a way that they supported the stacked food and absorbed the sauces when cut and dredged through the sauces and egg yolk. This is how it arrived at the table: Look at the beautiful shape of those poached eggs! And I missed the fact when I ordered that the greens were both spinach and basil in a pesto form. The first bite informed me. It was inspired, I tell you. The sauce photo isn't quite as crisp as the as-plated photo, but I want you to see how it all blended together for dredging. My friend ordered eggs over easy and one of the locally-produced sausages, but I forgot to take a picture of his plate. We both had their house coffee (mocha java) without extras. The place has books all over ("available for adoption for a small fee!") and a relaxed vibe, though customers aren't encouraged to linger when the line is as long as it was today. I don't go out to eat often these days, but I think I'll have to make a point of visiting Sara's more often than once every 5 years.

I use canned waterchestnuts, only kind available 11 months of the year. I pulse the waterchestnuts and shrimp in my mini processor then work them into the ground pork?> This is the recipe we used in my restaurant. Everyone else used just pork. There are different ways of folding the wontons. I usually just scrunch them up at home. Best to google for different shapes. We used one for soup and one for deep fried (appetizers)> Soo’s Wonton meat recipe: for 40 lbs 40 lbs. lean ground pork, one commercial size can of sliced waterchestnuts, 5 lb box of small shelled and deveined uncooked shrimp. Chop shrimp and waterchestnuts with cleavers until same as ground pork. Seasoning: Using a Chinese porcelain soup spoon: 7 spoons of sugar, 10 spoons of salt (same for MSG option), 2 spoons white ground pepper, 7 spoons EACH of oyster sauce, sesame oil, soya sauce for colour, 1/4 cup veg. oil, about 1/2 cup of cold water. Work the mixture for a few minutes with your hands. This produces a really nice texture and makes sure the seasonings are well distributed. These days I use my KitchenAid with the paddles to do the mixing. At Home recipe: 1 lb lean ground pork 6 oz shrimp chopped fine 3 oz waterchestnuts - chopped fine 1 tsp. soy sauce 2 tsp sesame oil 1/4 tsp pepper 1.2 tsp lemon juice 1.5 to 2 tsp. salt 1/2 tsp MSG 4 tbso cold water 1 tsp cornstarch Mix above ingredients together vigorously until "thready" ( looks like strands of thread in the mixture. Makes filling fluffy - good mouth-feel texture - tender, juicy) Chill until ready to use Can be used for soup or deep-fried wontons.

@Dejah, your photos look so good. Could you please point me to a good recipe for wonton filling? And also, instructions for folding the wonton. Do you use fresh or canned water chestnuts? Thanks.

It's soup weather! Made Hot & Sour for a friend who has a terrible cold. The vinegar and spice cleared up her sinuses! We had some for lunch: Took a bit of time this morning and made up a batch of wonton filling with ground pork shrimp, and waterchestnuts. We had some for lunch and I am delivering some to elderly friends

Duvel promotion at Sainsbury's. 4 for 3. With new funky graphics and motivational guff. I needed no further persuasion. On the 4th bottle: "It takes time to become a legend in Belgium. True to a refined tradition upheld by the 4th generation of Moortgat brewers, each Duvel gets to ripen no less than 2 months in fermentation cellars. Still, it's a short wait for such an intense sensation."

@TdeV The 'recipe', such as it is, was published in the June 2024 issue of Pastry 1 magazine (p118). But all you really need to know is in the two videos I linked to (or here on YouTube). Cut an 18 cm (7-inch) disc of puff pastry. Prick all over with a fork. Peel, core, and halve three or four apples. Slice thinly (1-2 mm). I used a mandolin. Arrange, overlapping, in concentric circles. Brush with (clarified) butter. Sprinkle with sugar (light brown in US). Bake at 180C/350F for around 45 minutes until... it looks nice. Brush lightly with neutral glaze or simple syrup, if you like, for a bit of shine. Tuck in while still warm for peak apple tart.