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Merguez sausage, sliced Napa cabbage, and "super-spicy" kimchee, flavored with gochujang and doenjang, then finished with feta cheese and over-easy eggs. Sometimes it is nice to start the day with a breakfast that makes your nose run. Yolk contained: Yolk running free:

As I am sure you know, nitrogen and protein correlate because amino acids contain nitrogen.

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings? (I have the machine out and dirty already).

Taking a tip from @ElsieD here, I just diced up 6 cups of onion on my way to making @ElainaA's slow roasted tomatoes.

I did a search and it seems the most recent talk on range hoods 10 years old, let's see if anyone has anything new to recommend. I just put a new kitchen on the back of the house and I am purchasing a Bluestar RNB 36 inch all LP gas range. I doubt there would ever be more than four burners going at one time and certainly not the four 25,000 BTU ones at once. Bluestar's range hoods should seem a bit pricey so I've been looking at alternatives. Would anyone advise going with a range hood wider than the range itself, say a 40 inch to 42 inch hood for a 36 inch range? I thought it might be worthwhile but then again if I really needed to vent some smoke from cooking I would be doing it on the center burner anyway, right in the middle of the hood. The range is up against an exterior wall so a remote blower on an exterior wall or roof is a must for noise control. I've been looking at the Best by Broan professional hoods, specifically a 900 CFM unit that will allow the motor on the exterior of the house. So, I'm looking for at least 900 CFM, and the ability to mount the blower remotely, not in-line. Are there any other options I should consider, what do you have that similar and are you satisfied with it.

I rarely eat pasta but have recently been on a cacio e pepe trip after noticing that my local supermarket started carrying the bronze die pasta that @weinoo mentioned, with its starch enhancing benefits. A couple of Serious Eats articles I read are nothing new-new, but speak to this subject. And re-reading them just now, I'm curious to give the pre-soaking method a go. (The original Ideas in Food blog is now closed, but 1-minute pasta is discussed here, as well as a couple of other hacks.)

Still not getting why microwaving food contributes to your „phobia“. And how the average cookbook author should incorporate your fears* … —- * this is by no means to discredit your views. I am just wondering how a specialist author on regional/topic-centered cuisines would be able to address issues that are currently not fully understood by the scientific community …

I rarely buy frozen vegetables, but spinach is one I buy occasionally. I've never bought these brands, but I have to wonder whether Green Giant or Pict Sweet are necessarily safer.

Nope. Me too.

I wonder if it's hit Canada. I put frozen spinach on this week's grocery list but Ed never got it. Oh well...

Yesterday's and today's breakfasts for Moe. Yesterday I made him penne in a tomato basil sauce with Italian sausage. And today was a beef dip sandwich with homemade fries.

Despite the purple prose, I drank a glass of this last night, and probably will again tonight:

I'm on a (temporary I hope) medication that doesn't mix with alcohol. But I opened this for a wine/stock reduction.

I've always believed and been taught that degree count refers more to the protein content and than to do with nitrogen.

The hits just keep on coming. Sno-Pack Organic Frozen Spinach and Del Mar Organic Frozen Chopped Spinach are both being recalled for Listeria contamination. Both products have been dsitributed nationwide in the United States. For details, see this article.

Apparently in the fish sauce world, °N is the unit representing grams/liter of nitrogen so 40 °N would be 40 g/l nitrogen

Smoked gordal olives with crumbly cheddar.

Can you elaborate on this, please? I see from the Red Boat web site that 40 degrees indicates the quantity of Nitrogen, which they say correlates to umami flavor. However, "degree" is not usually a quantity measurement in my book, except for angular measurements including latitude and longitude. When I search on "degrees of Nitrogen" I get information about freezing and boiling points, which isn't helpful in this case.

Red Boat 40degN - it's a brand of Vietnamese fish sauce. The 40 degrees indicates the degrees of Nitrogen.

organic Scottish salmon sashimi - served with rice and braised lettuce

It did.

I’m feeling spiky. Although it’s almost exclusively eaten in Japan, It’s not common in China, but I can buy it. Fresh and live is only available online for delivery in two to three days, but I can have frozen uni delivered in half an hour. I’m talking about sea urchin, in Chinese 海胆 (hǎi dǎn) which covers both the animal and its delicious edible gonads known Japanese as ウニ or うに (uni) But I ran into a problem with having the contents delivered. All the two local vendors call it 马粪海胆 (mǎ fèn hǎi dǎn), which means horse shit sea urchin. That, I didn’t fancy for lunch but further investigation revealed that the Chinese think the animal resembles dried horse shit. I'll stick with the fresh. Fresh live sea urchin Frozen uni.

The night after the duck leg dinner we had more or less a repeat but with a pork chop instead of the duck. Caponata and this time just a nuked potato. Sour cherry juice not wine to drink. ( sometimes wine, but not often)

Macaroni and spring vegetables ( Primavera ) with lots of fresh ground pecorino which was quite strong. I enjoyed the macaroni as I hadn’t had it for ages. Reminds me I must make Mac n cheese which I also haven’t had for a long time … grandchildren will enjoy I guess … might sneak some finely diced red peppers in and maybe some peas for more vegetables.

What's RB40? Google just shows me light bulbs, which, unless you work at a circus, I assume you didn't add to the dish.