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Nope. Me too.

I wonder if it's hit Canada. I put frozen spinach on this week's grocery list but Ed never got it. Oh well...

Yesterday's and today's breakfasts for Moe. Yesterday I made him penne in a tomato basil sauce with Italian sausage. And today was a beef dip sandwich with homemade fries.

Despite the purple prose, I drank a glass of this last night, and probably will again tonight:

I'm on a (temporary I hope) medication that doesn't mix with alcohol. But I opened this for a wine/stock reduction.

I've always believed and been taught that degree count refers more to the protein content and than to do with nitrogen.

The hits just keep on coming. Sno-Pack Organic Frozen Spinach and Del Mar Organic Frozen Chopped Spinach are both being recalled for Listeria contamination. Both products have been dsitributed nationwide in the United States. For details, see this article.

Apparently in the fish sauce world, °N is the unit representing grams/liter of nitrogen so 40 °N would be 40 g/l nitrogen

Smoked gordal olives with crumbly cheddar.

Can you elaborate on this, please? I see from the Red Boat web site that 40 degrees indicates the quantity of Nitrogen, which they say correlates to umami flavor. However, "degree" is not usually a quantity measurement in my book, except for angular measurements including latitude and longitude. When I search on "degrees of Nitrogen" I get information about freezing and boiling points, which isn't helpful in this case.

Red Boat 40degN - it's a brand of Vietnamese fish sauce. The 40 degrees indicates the degrees of Nitrogen.

organic Scottish salmon sashimi - served with rice and braised lettuce

It did.

I’m feeling spiky. Although it’s almost exclusively eaten in Japan, It’s not common in China, but I can buy it. Fresh and live is only available online for delivery in two to three days, but I can have frozen uni delivered in half an hour. I’m talking about sea urchin, in Chinese 海胆 (hǎi dǎn) which covers both the animal and its delicious edible gonads known Japanese as ウニ or うに (uni) But I ran into a problem with having the contents delivered. All the two local vendors call it 马粪海胆 (mǎ fèn hǎi dǎn), which means horse shit sea urchin. That, I didn’t fancy for lunch but further investigation revealed that the Chinese think the animal resembles dried horse shit. I'll stick with the fresh. Fresh live sea urchin Frozen uni.

The night after the duck leg dinner we had more or less a repeat but with a pork chop instead of the duck. Caponata and this time just a nuked potato. Sour cherry juice not wine to drink. ( sometimes wine, but not often)

Macaroni and spring vegetables ( Primavera ) with lots of fresh ground pecorino which was quite strong. I enjoyed the macaroni as I hadn’t had it for ages. Reminds me I must make Mac n cheese which I also haven’t had for a long time … grandchildren will enjoy I guess … might sneak some finely diced red peppers in and maybe some peas for more vegetables.

What's RB40? Google just shows me light bulbs, which, unless you work at a circus, I assume you didn't add to the dish.

I didn't love a cobbler I made from another cookbook (here), but really liked this one from Dining In. It also has the advantage of being a lot less finicky, and quick to put together. It is presented as a strawberry shortcake cobbler which is an accurate description. It was a good use of strawberries that were starting to be past their prime, and I liked the use of cornmeal which gave some texture and a nice flavor that went well with the strawberries. Strawberry shortcake cobbler Before the oven After Plated

Should have called the thread "Let's start a war with Italy" 😁

A friend had a tapas party and I thought it would be fun to cook from this book that I borrowed from the library. I made two dishes which were very well received. The first one was the classic roasted bell peppers with sherry vinegar. I have had lots of versions of this dish in the past; what sets this one apart is its attention to detail with the careful build of layers of flavors. The bell peppers are roasted (I did mine on the barbecue), peeled and deseeded, cut into strips. The Spanish olive oil is infused with sliced garlic for 1 minute until the garlic turns brown. Then the bell peppers are gently cooked in a covered pan in the garlic-infused olive oil with a little bit of water for about 30 minutes. The sherry vinegar is added at the end as well as some parsley (the picture in the book shows rosemary for some reason). It's delicious as is, on a slice of bread, or in sandwiches. and the oil/vinegar mixture is great in everything.

I tried the chicken mole and like @Smithy, I didn't care for it. It wasn't anything horrible but I did not especially care for the flavor. Also the meat was completely shredded and almost melted into the sauce (not as chunky as the illustration on the package). The birria is far superior.

Shrimp, Merguez sausage, green beans, and roasted Poblano chile strips with onion, garlic, chicken stock, Worcestershire sauce, thyme, bay leaf, and Mexican oregano. Store-bought pumpernickel bread to go with.

Last night's dinner was a chicken and cauliflower delight, based on this Melissa Clark recipe: Cauliflower Shawarma with Spicy Tahini. The spices are a blend of cumin, paprika, turmeric, coriander, salt and pepper, whisked into olive oil. Cut up cauliflower and red onion, toss them all with the spice mix. In my case I did the same with 4 chicken thighs. Roast all on a sheet pan at around 425F until done. Meanwhile, mix up some spicy tahini sauce, and cut up cucumbers and tomatoes for garnish. If I'd had any cilantro I'd have added that, but I'm out. Delicious. I said over here in the chicken topic that I'd be doing this soon. I'm glad I did it last night.

Reviving an old thread. I got a good deal on a used TM6 and I want to see what I can do with this thing. I have made risotto, used up some figs from my tree to make preserves, and Hollandaise. Experienced Thermomix people, give me some suggestions to help me learn about this new toy!

For some reason, my recall of that time period is a bit hazy as well. I'm sure there were places, here as well as maybe in Italy, where the plate and dump was done. It's just not classically how it is handled.