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@blue_dolphin, you did indeed post about the lima beans before, but it was in the succotash thread. I have no doubt that I have repeated myself more than once (haha) in a number o f threads. So, for all of you who know me too well, thanks for not pointing it out. It's only going to get worse. I have a sister-in-law who told the same long boring story twice during one Thanksgiving dinner. Her excuse was too much wine. No one at the table was rude enough to call her attention to it, but we sat in stunned silence the second time around. That was a relatively memorable turkey day.

Shrimp and Vegetable Chowder - red bell pepper, potatoes, corn, onions, garlic, sriracha, chili powder, mustard powder and italian seasoning are cooked in chicken broth and sherry. The chowder is finished by adding shrimps, cornstarch and some milk and tomato sauce.

Tonight's Smoked Bluefish Salad was vile. The red onion was much too much and the salt from the smoked bluefish overwhelmed everything. It's headed to the garbage. I have more bluefish but it will have to be soaked to mitigate the salt.

Because of the oppressive heat I did not smoke spareribs tonight. Things have cooled off a bit and Lord being willing I shall reattempt spareribs tomorrow. If anyone has suggestions for time and temperature, now would be a jolly good time to share them.

I made the wrong recipe. It must be the heat. I had intended to prepare Smoked Bluefish Pate (Delish! p24). What I actually made was Smoked Bluefish Salad (Delish! p64). Oh well, I have more smoked bluefish. The salad is good, but I added far too much onion.

Very common here. The one labelled stewed doesn't look stewed. It very much looks like quail century egg. These are sold in every mom 'n pop corner store as well as supermarkets. And, yes. Always rubbery. I never buy them. I buy fresh and D,I,M, (Do it Myself)

Another bread I used to bake myself but now routinely buy is this pita-like bread from Xi’an, where I lived a long time ago. It is the bread most often used in 肉夹馍 (ròu jiā mó), Rou Jia Mo. Rou Jia Mo The bread is called 白吉饼 (bái jí bǐng). There is a recipe in the first post of the Rou Jia Mo topic linked to above. Unusually, it is not steamed, but dry-fried then baked. Bai Ji Bing

@JeanneCake @blue_dolphin I looked through my succotash recipe collection and found one or two that looked interesting. If you're still interested, send me a PM and I'll send them to you. I don't want to run afoul of the copyright police.

I don't clean my Anova. Except sometimes the front glass.

Do you clean your Anova the same way?

I rubbed it. With a paper towel.

Last night we walked (literally) down the block to Ernesto's (a very local Basque-inspired restaurant), sat at the bar, had cocktails, 2 pintxos (Croquetas de gallina and Tosta de gambas) and shared a main along with a beefsteak tomato salad for our dinner. Pluma Iberica con patatas fritas y piquillos. With wine. I kinda forgot how good this place can be, but last night it was just fine.

How did you apply the rubbing alcohol?

Java salad with peanut sauce (gado gado, but I skipped quite a few ingredients 'cuz there's only two of us): Blanch sliced spinach, cabbage, and chayote, then dress with peanut sambal. Peanut sambal (sambal kacang): Blend together long red chiles, bird chiles, garlic, tamarind, palm sugar, and peanut butter, and season with fish sauce. Mrs. C is a peanut sauce fiend, so I'll make this again. Before mixing: Grilled scallops: Marinate scallops with blended cilantro stems, garlic, shallots, ground white peppercorns, ground coriander seed, curry powder, palm sugar, and fish sauce. Skewer scallops, mix a little coconut milk with the marinade, and grill over charcoal with oak smoke wood, basting with excess marinade. Next time I'll build a hotter fire. Served with Mae Ploy sweet chile sauce.

Lots of varieties of shelf stable quail eggs at Lotte and H Mart. Some much better than others. I have found brands with jammy yolks and non-rubbery whites.

One of the most unusual snack foods I've purchased from Costco, Quail eggs prepared 2 ways. So far I've used them on ramen. The flavors are really not too intense, the texture is a bit rubbery. Each individual egg is packaged in something like a food service jam package. Shelf stable. No one else in the house is a fan.

Just received a couple of pounds of raw, organic almonds from Massa Organics. I plan to make Haytaliyeh, a simple Lebanese/Syrian milk pudding sometimes made with almond milk. I'll make the nut milk, then the pudding. It'll be dessert for a pot of Makhlouta that my friend Sonia is making.

@Tropicalsenior kiln is an idea , just a low heated way of drying plank wood . that's thick enough to not split. this would crack in a kiln just the same as it wood air dried , but w a higher chance . P.S. : kiln dried wood is also dried to a lower moisture level than ' room temp ' especially in humid areas.

I've added balsamic vinegar to both strawberry popsicles and sorbet. You can test the effect by putting a drop or two of balsamic vinegar on a strawberry and tasting. I’m not sure I’d go for it in an ice cream but it’s quite nice in the non-dairy recipes I made. I also made a very nice strawberry shrub with balsamic vinegar. I don’t have any flavored balsamic vinegars, just various ages of the regular stuff. Edited to add that I think the balsamic would be excellent with cherries, too.

It might be worthwhile to see if anybody in your area has a wood kiln. Check with Master carpenters and lumber yards in your area.

P.E.G. Ive made no videos .

Thanks to a suggestion from @rotuts in the GE Profile Indoor Smoker thread, I decided to try isopropyl alcohol on the glass windows of the Philips. For sometime I had been disappointed with results from the Philips, and cleaning the windows with alcohol made a big improvement. Last night I tested a new fish grilling basket by grilling a branzino on the Philips (eG-friendly Amazon.com link) The basket fits beautifully, almost like it was made for the Philips. Previously I'd always cooked branzini in the oven. This was better. For anyone wondering, six minutes per side. And, yes, I needed to wear dark safety glasses.

many folk who mill their own lumber count one year per inch of thickness for wood to fully "season" - got time? disks/pucks/slices/(many names) are especially prone to splitting. depending on what the end use may be, splits may / may not be critical. i.e. splits in a trivet are not a problem; splits in a cutting board are . . . I'd suggest a search 'how to dry tree slices' - there are many opinions - the woodworking type sites are more apt to have first person experience that a bloke who just makes youtube videos for the clicks . . .

Inspired by @Katie Meadow, I cooked up some baby green limas and could have sworn I posted about them here. Apparently I’m getting forgetful 🙃 In any case, this is the recipe I had in mind when I cooked them. It's the seared tuna with lima bean purée and harissa from Nancy Silverton's book, A Twist of the Wrist. The combination of a lightly seasoned, lemony lima mash with the harissa and herb marinated-whole beans is excellent and could stand on its own without the tuna, though that was a treat, too. The only oddity is that she calls for poaching the beans (she calls for canned or frozen) for 5 min in a cup and a half of olive oil to “infuse them.” Some of the oil is used in the marinade and the mash, but certainly not all of it. Not sure that’s necessary. There are a few more tuna + bean recipes in the book so I’ll be checking those out as well.

I added crushed garlic (I buy the frozen Dorot brand) to olive oil, brushed on sliced bread (happened to be a sour dough). Because I was grilling the lamb, I put the bread on the 'bun rack' of the grill. Have to watch closely! Let them cool completely, then cubed them.