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We have a Kura revolving sushi in San Diego (Convoy) and I like it too, it’s fun place and the quality is pretty good for the price.

Leek, Tomato, and Turmeric Frittata with Cabbage, Pear & Ginger Slaw - the frittata is based on a recipe from Ottolenghi’s Comfort and includes leeks, tomatoes, eggs, garlic, ginger, jalapeno, flour, baking powder, cumin and turmeric. Served with some zhoug made from cilantro, parsley, jalapeno, cumin, cardamom, cloves, sugar, garlic, olive oil and apple cider vinegar. The slaw was made by shredding napa cabbage, firm mango and asian pear and mixing it with toasted sesame oil, ginger, fresno chili, light brown sugar and soy sauce

Birthday Breakfast! Very traditional.

Chicken char siu, daikon and carrot quick pickle, leftover tamarind-molasses glazed sweet potatoes, and leftover turmeric rice. Chicken was good, but pork is better. Microwave died so I had to heat up leftovers in a saucepan. How primitive.

@Smithy May I offer the following as a great place to start exploring pepper: https://spicetrekkers.com/shop/peppers Click on the name of the pepper to get a description of its characteristics.

Do you have your back issues, or did this pop up somewhere on a news feed?

Hello, I am interested in the Perfect choco with enrobing belt, is this still available?

It's a transfer sheet - coloured cocoa butter stripes on acetate laid on top of a square of ganache after it goes through the enrober. When you pull up the acetate the coloured cocoa butter stays on the top of the chocolate.

The northern Visitor's Center has a full-blown grill and spacious cafe. This is what had caught my eye: Fry Bread! I've always wanted to try it, and never had the chance. I thought about just buying a piece of fry bread alone and bringing it back to the trailer, since I'm leery of other people's chili. I'm glad I didn't go that route. I ordered the Baby Navajo Taco. It turns out the fry bread is deep fried in canola oil. It was light, puffy, delicate and delicious: too soft to be able to pick up easily, so I resorted to flatware for it. The entire assembly was lacking...something...probably at least in part because the tomatoes were insipid. But the chili was pretty good, and I'm glad I had a chance to try the bread as it's meant to be eaten (hot and fresh). The bread was delicious. The cook told me that it's simply made from flour and water. That was a surprise, but I remember the bread that our Bedouin guide made under hot coals, buried in sand. I watched him make it by pouring a bit of water into his flour sack and kneading the resulting knot until it could be formed into a dough. It was also delicious. My darling thought that it had to have leavening of some sort, but I'm not convinced. We'll never know now. And...and there's a gift shop in that building. Now really...did you think I could get away from there without buying a cookbook? Actually, I'd thought I might...but no. The ideas look too good. And it's for a good cause or three.

Those rugs are gorgeous.

I'm glad I stayed another day. If anything, the wind is stiffer now than it was, and it was a crosswind for my return trip to the Petrified Forest National Park. I hadn't been able to see the Museum or Visitor's Center at the northern end of the park, so today was a good day day to visit them. The Painted Desert Inn is now registered as a historical landmark. It was built in the 1930's and is a beautiful example of Southwestern Desert architecture of the time. It was originally built as a good stopping place for travelers, and has the old Fred Harvey restaurant and soda fountain to prove it. I don't know if I still have the cookbook, but the Harvey House Cookbook is entertaining to read, and to learn about the history of the Fred Harvey company. If the books are to believed, the "Harvey Girls" were a considerable influence on civilizing the American Southwest as the railroads worked their ways in. In addition to the discussion of the Inn and its Route 66 connection, there's a lot of space devoted to Native American crafts of the area. I was greeted in the first room by a gentleman who was busily threading beads to make jewelry. One table was filled with it. Gorgeous stuff. He said he'd been learning since he was a little boy, taught by his uncles. (Incidentally, I asked his permission before photographing him or his work.) When I asked about whether he just dreams up this stuff or works from patterns, he said he just starts working on whatever idea seems cool at the time. He also said he sometimes suffers from "writer's block". It never occured to me that a craftsman might suffer the same blank mind as a writer. There were also beautiful Navajo rugs of various sizes. He said his grandmother weaves them. I admired them, moved on in to the rest of the museum, and spotted this display. "Feel the raw wool!" Something I could touch! On my way back out I stopped to admire and touch the rugs on the table next to the jewelry. The blue rug has more turquoise tones than this picture shows. I fell in love with it. Finally I asked him, "If I were to buy this rug, how much mortgage would I have to take out on my house?" He laughed, said most people don't even ask (they just buy the rugs) and then said that particular rug is $4500. I'm not surprised. The workmanship is beautiful. The feel is beautiful. I'm glad they have customers who can appreciate and afford their work, and I said so. He appreciated that. He also said he'd never heard the "how much?" question put the way I just had. We smiled, bid each other good wishes, and I left. There is a soda fountain in that building, but I wanted something more substantial so I backtracked to the Visitor's Center for lunch.

I'm curious about these rainbow ones - can someone tell me a bit about how are they made? The colours are so clear and they look so pretty! Are they layered and then sliced or .... ????

I don't really have a recipe, but I detailed my method back in this post. Sure, but it's still more than I have. 😬

Crispy skinned black cod with a sea bean and daikon salad from Fine Cooking (Jun/Jul 2019) The fish was lovely. Not a fan of the salad. I think I’ll pickle the rest of the sea beans.

yeah, sometimes we don't have a lot of time to shop around and also just want to get a brand we know! 🙂

I’m searching for an appropriate caption….. Enrobing into the Sunset? And in the end, the Love we take, is equal to the Love we make…? You can take the chocolate away from the chocolatier, but you can’t take the chocolatier away from the chocolate?

These were a great find at Walmart. It's not often that the cheapest option on the shelf is the best by far. But these 'Authentic Mexican Style' taco shells were thin and light and crispy. And a revelation. But apparently, also too good to be true. They soon went out of stock. Their place on the shelf stayed empty for a time, and the walmart.com entry remained accessible. For a time. Then nothing. Fans on social media were looking for answers. There's a Facebook group dedicated to the subject. Apparently, it was a local Kansas City company that recognized it's success but tried to grow too hard and too fast. Reportedly, they ended up with $5M in debt they couldn't repay. So, I guess the courts stepped in and after some preliminary steps, today is the day that a live auction between the three highest bidders will be (or has been) conducted. Let's hope for the best. Edit: Meant to provide a link.... https://www.kmbc.com/article/la-tiara-taco-shells-could-return-summer-court-auction/64625858

Everyone was extremely giving of their knowledge and background. As a direct result, we had a high amount of productivity. It just goes to show what a few, like minded people can do in a relatively short period of time. What you see here was mostly produced with 1 1/2 days

Another fun, amazing group of people. Spending (quality) time with friends of many years and meeting new friends. The people at TCF were amazing and very generous opening their new building to a bunch of confection minded people, learning, learning from and teaching each other the things we know (or think we know….lol) we also had an amazing number of sponsors who, as usual, are very generous with their products. Without our sponsors, weekends like this would be almost impossible

Babe Ruth candy bars See's Turtles , dark chocolate version See's dark chocloate w maple ganache center

Weekend dishes. Friday: sole meuniere with mashed potatoes and spinach Saturday, tuna with rice and smacked cucumbers Sunday, miso salmon with roasted broccolini and carrot-parsnip puree

whent to Kura Sushi for lunch. near me. https://kurasushi.com/ourpromise https://kurasushi.com/menu very good stuff Eel was superb touch screen menu . what you order that way , comes on the top track. and stops at your booth. there is also a robot that delivers drinks to your table , but not beer.