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Thanks for the pointer. I'm always looking for easy and tasty recipes, and I'm always of the lookout for something for the Instant Pot.

This, and several like it, was found in a bag of Trader Joe's organic Yukon Gold potatoes. Perhaps someone here knows what it is and whether or not it poses any health risk. The potatoes have been in the fridge for a couple of weeks, and did not have this growth on them when purchased.

Dinner was a favorite recipe from Jody Adams In the Hands of A Chef that I haven't made in a few years. Fazzoletti with lemon cream, pistachios, spinach and roasted tomatoes.

It is certainly possible to make the noodles at home, but extremely few people do. It takes a lot of skill and it's considerably cheaper here to buy them pre-made. The actual dish is easy once you have the noodles.

This serious eats recipe is one of my fave curries. It calls for fire roasted tomatoes so definitely worth trying if you have a can spare. https://www.seriouseats.com/pressure-cooker-butter-chicken

Very good point - this would definitely work too. Doing it with the grill on is hot work and my eyes were not thanking me after!

With good timing for this topic, The Cookup With Adam Liaw played a past episode where guest Victor Liong made Biang Biang noodles. We get the show every day and it is hard to figure out which are old episodes and find them on line. This one was Season 6, episode 36 for those of you who can access SBS on demand. It was really good to see the process of making the noodles and the rest of the dish. He emphasized that it possible for the home cook. Watching the noodle making was a blast and the other guest was really excited to try. One of the hints was to press a chopstick into the log of dough before stretching and then pull it apart along that line. Looked like a second set of hands helped with that.

We had Korean fried chicken wings. This recipe is easier to make than the one I used to use but it still is as messy to eat. We had it with rice and kim chi.

Three berry frangipane almond tart, apricot coulis, roasted apricot gelato.

@rotuts You pretty much nailed it, you’re a great sleuth! Trim crust(TJ brioche), place bread between very lightly dampened paper towels. Roll gently to flatten and elongate slightly. Fill with your choice..this was ham, HB egg, mayo, mustard, sour cream,sriracha, very finely diced celery, salted and rolled in paper towel, pickle relish, also blotted dry, chives, parsley. ETA when rolled you can use the dampened paper towel to torque it a bit prior to slicing. @rotuts

My first meal of the day was later than usual, could be called lunch, but it follows along from yesterday’s breakfast so I’m putting it here. It’s another from Pizza Night:Asparagus and Prosciutto Slab Pizza, and like yesterday’s, it’s baked nekkid and topped post-bake. Is this even a pizza? I dunno but I figure breakfast people are less likely to at me for it 🙃 Same pan pizza crust, brushed with olive oil and baked. Topped with “thinly sliced” Camembert (Really? Can a liquid be thinly sliced 😮?), shaved asparagus dressed with olive oil and salt and prosciutto, also thinly sliced, of course. I dunno if it was pizza or breakfast but it was very tasty!

@OlyveOyl Wow . looks delicious. Im not sure what a brioche pinwheel is some sort of brioche bread or other form of brioche flattened , then filled and rolled , the sliced ? love to hear more of how you did that. TJ's has brioche bread , Id love to use that for a ' roll ' thanks

Tomatoes with assorted herbs from the terrace, vinaigrette. Brioche pinwheels with ham/egg salad and sorrel. Three berry Frangipane with roasted plum gelato.

I've been cooking and taking pictures, but have not been posting. So, apologies for the dinner photo dump! A clean out the fridge dinner of stir fried chicken, peppers, garlic scapes, and bok choy with lots of scallions and cilantro There was an old bag of pretty stale potato chips in the pantry, so I crushed them up, coated chicken with them, and served it over a big salad. My CSA gave me about three pounds of spinach, so I made it into a pasta sauce to use a bunch of it up in one meal. Another clean out the fridge dinner of roasted peppers, broccolini and cherry tomatoes with feta over garlicky orzo We had fajitas another night. No pictures of those, but I used the leftovers to make big salads on the day it was 101 degrees here. Steak salad for husband, niece and nephew and chicken salad for my sister and me. Last night I tried a NY Times Cooking recipe for grilled honey-lemon-tahini chicken thighs, served with rice pilaf, flatbread, and yet another salad. I thought I had finally made a good dent in the salad greens from my CSA, but they dropped off a box this morning with seven more heads of lettuce in it...

Sticking with the fruity theme... Honey and Grand Marnier roasted figs, with crème fraîche. One of the fig trees bears fruit around now, and again in early September. The ones at this time of year are always disappointing, so this was an attempt to zhuzh them up a bit. Unsuccessfully, as it turned out.

Bok Choy/Ckn tortilla

Peaches poached in white wine and vanilla... Served with a little Madagascan vanilla fromage frais and a drizzle of the poaching liquor... Can't imagine I'll eat anything better this summer.

I feel like I'm at a Benihana!

@&roid very fine technique on those coatings. If one doesnt want to do the very very thin coatings on a hot hot grill, after the first thin coating and heat , let the surface cool , then apply the next thin coating and heat up until cured. cool down , and repeap this takes quite a bit longer , heat , cool . heat but you dont have to hurry so much evening out the oil each time. Thin is key. the thinner the better.

Miserable day. I awoke this morning at 6:30 and crawled to the kitchen around 7:00 to find I had no water supply. Now 8:30pm and still none. A major city-wide failure. I've never known anything like it. So no cooking. I managed to find a tiny pocket of the city with a functioning watered restaurant and ordered this for delivery. I don't know what you call it but the restaurant and I call it a Sichuan flavour boneless chicken and salad wrap. They offer it sauced in four spiciness levels: un-spiced, mildly spiced, damn spicy and what I would call volcanic but for some reason, they call 'tequila'. I went for damn spicy. And damn fine it was, too, despite its looks.

It’s really quick to clean up. Just squirt on a bit of water while it’s still warm. Use a metal spatula to scrape any bits left on to the back and into the grease trap. A bit more water and wipe down with paper towel until it’s clean. You can use a bit of washing up liquid if needed but generally plain water will do. A good seasoning coat helps massively with clean up - it makes it like wiping out a non stick pan.

No problem at all: It’s pretty straightforward, just takes a bit of time (about an hour in total) 1. ⁠Wash the griddle with warm soapy water, dry it thoroughly 2. ⁠Heat on high until any leftover packing grease has burnt off and the colour changes in the spots over the burners, they tend to go brownish 3. ⁠Keep the burners on high. Use an old tea towel to really lightly rub in about 2 tbsp of flax seed oil (needs to be food grade with no additives). You want the thinnest coat possible, almost like there’s nothing there. Work quickly so you don’t get any thicker parts, just spread it out across the whole surface and then lightly polish it so there are no streaks. It’ll start smoking right away. 4. ⁠Let that burn in, after a few minutes it’ll stop smoking and the colour of the top will start to darken slightly. 5. ⁠Repeat steps 3 and 4 as many times as you like. Work the oil into the corners and on the inside and outside of the upward facing edges of the grill. Once it’s all black and smooth looking you can let it cool down and it’s done. The main thing is keeping the coats as thin as humanly possible, you really don’t want to see any streaks or pools of oil. I’ve seen a load of videos on YouTube where they put tons on and you can just tell it’s going to be a mess. Much better to do 8-10 really thin coats than 3-4 thick ones as thicker seasoning won’t bond well to the grill and will just chip and flake off. Once it’s done regular cooking should keep on top of it but you can always top up with a few coats of flax seed if needed. I’d avoid doing anything acidic on it for quite a while until it’s really set in well (so no tomatoes, vinegar, wine, etc). If you need to, washing up liquid is fine to use to clean it but in reality just plain water and a good scrape should do the trick if you clean it while it’s still hot after cooking.

Mayo with lemon juice and dill was my Mom's go to salmon recipe in the 70's

I have to agree, Iraqi dolmas are the best dolmas. That tray served three of us as a main course Tuesday, 7 as a generous first course today and then I sent three people home with leftovers. The original recipe I made had a half pound of meat for all those portions. Much lighter and fresher feeling than farci nicoise. Here’s the Video I followed, or at least adapted. I really like this middle eats channel, I think he makes very flavorful food

I've never had one, but I've seen youtube vids of enthusiasts introducing them to others. The general reaction is "too many layers of bread folding over itself". Which is sort of what I thought. For the record I like a lot of Taco Bell items.