All Activity

Haha great Recently and coincidentally I was reading up on dried chili recipes and the idea of possibly mixing up pineapple juice with some of the dried chilies instead of citrus popped up. I wish I had more time to play.

I've mentioned before that I really like tabbouli and can practically live on the stuff. I seem to have exhausted my supply of bulgur, however, and had decided not to get more until I worked my way down through some of the beans and rice I'm carrying. That has led to the preposterous situation of having large bouquets of parsley and cilantro in the refrigerator...sometimes held until it's starting to go off. Last night, I told myself "¡BASTA!" If I didn't want to make herbed rice, or figure out which beans would work best, I could use the baby potatoes that I'd bought (two weeks ago) for potato salad. So I did. Chopped up both bouquets, picked out some of the stems, chopped the rest finely. Boiled the baby potatoes with a touch of butter, and added more butter at the table. Garnished with shredded cheese. It was really very good. I still have a large container of boiled potatoes, and smaller containers of the herbs and water/butter mix. This morning it's blessedly cool and quiet, except for a mockingbird embellishing the silence with his marvelously varied songs. I love hearing mockingbirds. It was rare to hear them out in our boondocking spot. I was entranced by the dynamism of my morning coffee's steam, shown off by the morning sun. When I poured my half-and-half into the cup, I spotted a change in the steam activity: instead of rising more or less from the entire surface, the steam came up around the hot rim and then descended toward the cooler center. I only caught one decent photo of that process. I know this happens on an atmospheric level and large-lake level, but never expected to see it in a coffee cup! Science in miniature!

Talented. Wished I still lived there in BC.

Chocolate coated cream filled Easter Eggs. Haven't made these in a few years so made a double batch and will give most away.

It's interesting you mention this cheese... This is the cheese plate we had, prior to dessert at a small bistro in the 18th, called Bistrot du Maquis. I enjoyed the goat so much I actually asked the proprietress for its name, which she wrote down on the back of a business card for me! Now that I think of it, maybe one of us had the cheese plate, while one of us enjoyed dessert?

Undoubtedly true. However - I have a friend who moved to Paris about 3 years ago, with his wife (she's French) and kids. He owns a bagel shop/deli in Brooklyn, and travels back and forth quite frequently. And constantly complains about the quality of French beef - non-Charolais, evidently. And other than maybe once, at Café des Musées where I ordered the rather mediocre boeuf Bourguignon, I generally shy away from ordering beef dishes.

First of the season yesterday at the market: Otherwise, I came home with these:

Tahini and date cookies... I tend to make these when I've the dregs of a jar of tahini. A pleasant cookie.

Another little tidbit about Provincetown's drinking and dining scene...there will be a new cocktail bar on Commercial Street. Real cocktails, when you need one. It will be in this little red building: We made plans to visit at the very end of the season. The bar will theoretically be open year-round.

I will go off topic for a moment and comment on the unnecessary moderation of the above post. In this thread, @liamsaunt is graciously spending their time recapping a lovely trip to France. There are many topics we talk about on this forum which are not specifically food related - but this is a travel and food blog - and the mentioning of why no pictures within a museum certainly should not ruffle any feathers. Seriously...... 🙄

Not necessarily. We loved the Charolais beef in Burgundy. I still think about it sometimes.

Sal's Place is bicoastal. A Scrappy Pop-Up Restaurant Shuttles From Coast to Coast Sal’s Place, an under-the-radar spot under a tent in Los Angeles, started on Cape Cod and moves back there every summer.

Made semolina dhokla for the first time. I have tried the traditional dhokla in the past and didnt like it much. But THIS version was surprisingly low effort, quick and delicious. Made it in a 10 inch cake pan and steamed it in a makeshift-steamer for 10 minutes. Though I made a simple and light yoghurt chutney that's different from the spicy chutneys typically used. And added more sesame than cumin or mustard. I think I'll keep making this for breakfast. So glad to have (finally😁) found a quick breakfast that doesnt involve me standing in the kitchen for 30 minutes AND tastes good AND is fulfilling AND healthy (other than my breakfast rice bowls ofcourse) ;))

I subbed blue cheese for the Parm and used my own pecans & freeze-dried blueberries.

I have a lot of terps in my family!

or a lot of squid? Scientists have managed to film a type of giant squid for the first time, despite knowing it existed for 100 years. Only dead samples had previously been found. I'm gonna need a bigger wok! The full story is here.

Spelt Bowl with Green Vegetables and Parsley Hummus - spelt (soaked overnight and then cooked) was the base for this bowl. Toppings were parsley hummus (quickly blanched parsley pureed with chickpeas, lime zest and juice, tahini, garlic, yoghurt and olive oil), romanesco (blanched), napa cabbage (raw), edamame, red onions, cilantro, avocado, toasted sesame seeds with a vinaigrette made from olive oil, sesame seed oil and lime juice

My smoked herring has arrived. All the way from Heilongjiang in the frozen north, next to Russian Siberia. There are a lot of Russian ethnic Chinese nationals there and trade ties are close. Known here as 鲱鱼 (fēi yú), it is Clupea pallasii, Herring but this is labelled as 冷熏 鲱鱼 (lěng xūn fēi yú), cold smoked herring. So far; so good. It is, as you can see in the photograph in the above post, labelled in Chinese and Russian. Cельдь (seld) is the correct translation for herring reassuring me somewhat. But that photo is from the seller’s listing. What actually arrived is only described in Chinese but it seems they supply both markets so hopefully it will be the same. What will I do with it? Not sure yet. There are options. Kedgeree or simply grilled / broiled with butter the way it is served in Scotland I’ll let you know. It’s in the freezer as recommended. I ordered the smallest size available as a tester. If it's up to par, I'll go larger next time.

Apologies, I didn't realize you wanted an actual location. Here you go:

The cheese with an ash rind is a (sliced) Sainte-Maure, recognizable by its cylindrical shape and hole in the middle where a piece of straw was. It's a great goat cheese. (Selles-sur-Cher is disc-shaped with a larger diameter than Saint-Maure. It's another great goat cheese.)

Thanks for sharing. I make marmalade and am always on the lookout for good marmalade dessert recipes. That one looks delicious! Did you also try it with butter or margarine as in the original recipe (link)? I just wonder how how olive oil changes it.

Is this a game of Clue?

The Staub is 10X the pan that All Clad is.

You have to ask?