All Activity

Oh, and as I recall, the cherries needed to be cut into smaller chunks than halves, or else slightly cooked. I remember the halves freezing so solidly that they had an unpleasant quality. Still, it's a good starting point. 😀

Go for it! I would absolutely use dark chocolate.

Oh you're just taunting me now 😉 I'd definitely swap that hershey's for a real chocolate, and it was little chunks instead of shavings. Can wholeheartedly recommend sending a few quid to the wayback machine. It's a very useful tool, so much so that my last employer sends them a fair bit of cash

I read over here that @Ddanno would cheerfully un-retire his sweet tooth for Ben & Jerry's Cherry Garcia, which has been discontinued. I've just resurfaced from a long trip down the rabbit hole. Thanks to the Wayback Machine, I've recovered a recipe for Cherry Garcia that appeared in The Splendid Table (my onetime-favorite radio program) all the way back in 1997. The recipe has fallen out of their archives, so I've found it from the Wayback Machine and am posting a link to that page. I made it here at home, years ago (my sweet tooth isn't doing much these days either) and remember it being pretty good. Here's the page link: https://web.archive.org/web/20001025114754/http://www.splendidtable.org/recipes/dessert_garcia.html And here, lest that link not work, is a PDF of the recipe and writeup. Cherry Garcia.PDF With thanks to The Internet Archive, a.k.a. the Wayback Machine. Like us, they are a nonprofit organization. Donations help, both there and here. Hint, hint.

Almost time for the cook's privilege @blue_dolphin. Grab those oysters!

A bit more. $9.50/lb. Not cheap.

So was she giving you tins she was tired of, or did she manage to buy a sample pack? I'm not seeing your particular combination in one package. They do look interesting!

Two wings and a drumstick from a chicken I roasted this morning with grilled Jimmy Nardello peppers with melted lemon, anchovy, and caper butter and pangrattato and braised Romano beans (a mix of green & yellow) with anchovy, chile flakes, and fancy olive oil, both from Sunlight and Breadcrumbs by Renee Erickson.

I thought the same! Sis said she'd bought a bunch and had been eating them for lunch at work and they were really good, but she'd gotten tired of them for now.

Those prices terrified me at first until I bothered to read the small print. Better marketing, people!

Looks interesting. You'll have to tell us how you like them.

What a nice sister!

My sis brought me 3 tins of these fish meals--the Moroccan, Barcelona and Provence. Can't wait to try them! https://freshemeals.com/

My guess is in the $8/lb. Range. Trader’s was selling a heritage bird for a while. It was good, not great. I’m quite enjoying the La Belle Patromoine I currently order via Fresh Direct.

My previous experience with Gellan gum has been limited to a few fluid gels using recipes from Chefsteps and the Modernist Pastry blog, so I was under the impression that low acyl Gellan gum needed close to boiling temperatures to hydrate properly (at least for parts of the liquid you want to "gel"). This isn't ideal for heat sensitive fruit juices, but luckily, the technique to preserve the fresh fruit flavour in Chefsteps' orange fluid gel is a good workaround. While I was searching the internet for information about gellan gum in sorbets/ice cream, I stumbled across the information about hydration temperature on page 6 in the "Gellan Book" however: https://www.scribd.com/document/153670720/Gellan-Book-5th-Edition If I understand this correctly, it seems like it could be possible to hydrate the Gellan gum in a sorbet base by adding sodium citrate and blending the base (or at least parts of it) until the temperature reaches only about 30-ish degrees Celsius... Has anyone tried this with low acyl Gellan gum before? If not, I guess I'll have to be te guinea pig with my next trial. Something like this maybe?

What's the device plugged into the soil?

Grilled blackened salmon. Jarred imported (Spain) white beans tossed with chopped arugula, big dash of smoked paprika and a little balsamic cranberry-chipotle dipping sauce.

@Smithy, I usually experiment on my dinner guests too! (I would like to have been invited to that dinner 😋 )

@Smithy I am sorry for your accident! My food processor has long since been retired, but one reason I love my Blendtec blender is that the blades are intentionally dull and it's [almost] impossible for me to cut myself.

That skin, that colour. 😍 How are you leaving it untouched all day

So pointy. Much stab. Hands down the thinnest tips of any knife except maybe the Kom Kom vegetable carving shiv. But the steel is tough enough that I haven't worried about tipping them in the drawer, and they've been there for years getting banged around. The steel is, I think, AUS-8 or 10 but don't quote me on that. They have a super asymmetrical edge bevel with an aggressive grind. I don't know that these are leftie-friendly but I don't know. You can see how rough the grind is, both in terms of evenness and the abrasives they used. I haven't done more than give them a quick strop, but they sharpen up well. Everything about them is kind of "rustic." The handles are a great shape but they're cheap plastic with an obvious seam and the pins look cheap. I want to snap my fingers and have them replaced with handles the exact same shape but made of bog oak with nice mosaic pins. But that's just me wanting to turn a $30 knife into a $130 knife because that is my way. If I could only get one, I'd probably get the shorter one. Seriously, check out how asymmetrical this grind is.

@blue_dolphin that chicken looks perfect . its pic is going into the Chicken p0rn folder. I have not roasted a chicken is quite some time . but who can forget the wonderful aroma a roast chicken fills the kitchen with ? I can appreciate the aroma of that one right now. out of curiosity , what does a chicken like that cost @ your farmers market ? Tj's had some bespoke chickens a while back I think . otherwise , its SuperMarket for me . not complaining , of course . Im pleased you are supporting ' Local '

Well, as long as you’re not ordering an espresso martini.

A new meat vendor started coming to our local farmers market with nice 3.5 lb chickens, among other meat. He said this was their target size. I believe they are red rangers, so nothing exotic but not super fast growers either. I gather our market patrons tend to squawk at fair meat prices and I want to support these vendors so I got one and just pulled this Judy bird out of the oven. Not sure what I’ll do with it but it’s going to be hot today so I wanted to get it roasted in the morning.

That sounded like a good idea…