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There’s a fair few videos like this on YouTube

Two new pasta shapes Haven’t tried the radiatore yet but the rigatoni is nice. Some rigatoni is awfully big and this is a nice bite size. The cooking time on the bag is 13-14 min. I tasted at 10 min and it was ready to go into the skillet to finish another min or two in the sauce.

@blue_dolphin I do have the (e) book. however , I also get wonderful ideas from your efforts and platings. Thank you.

Turnips with Lemon Ricotta and Hazelnuts from Six Seasons of Pasta p 203. Since I made enough of the lemon ricotta for 2 recipes when I made the cabbage recipe just above, I had my eye open for Hakurei turnips at yesterday’s farmers market and was pleased to find some nice little guys with very fresh greens to make this recipe. I used a square rigatoni I picked up at Trader Joe’s that’s a nice size - I don’t fancy big 2-bite rigatoni 🙃. The combination of sweet turnips and their slightly bitter, peppery greens, preserved lemon ricotta and toasty, crunchy hazelnuts, finished with a drizzle of lemon agrumato oil is excellent.

Picking up 8 cases Monday AM 4 for my friend @ WHPS and 4 for me. turns out my TJ's local got 110 cases . Yum Yum

From Nextdoor, an odd question indeed:

Salmon and hijiki rice, via Mrs. Donabe. Wild king salmon, house-made dashi, gorgeous organic Nagano rice from the Rice Factory, sake, white soy, sesame oil. House-made cucumber salad, tomato and avo to go along with. And I even got a beautiful layer of okoge!

That place did put them together, but others don't. I'd estimate that it's about 50:50. Generally the better places separate them.

Do your delivery services put the rice and curry together in the same container? Every restaurant here in NYC always puts teh rice in a separate container.

I made Chicken and Shiitake Mushroom Congee for breakfast. Rice was washed and soaked for 30 minutes and then added to the boiling broth (I used a combination of homemade turkey and chicken broth (8 to 1 ratio broth to rice) and then cooked in the Breville PC for 30 minutes. Steam released and then added the chicken, mushrooms and ginger and cooked for another few minutes and then served with cilantro.

Yes, and yes.

Are you providing all the containers yourself? And I guess you need new ones each time?

The counters are about 26" deep, the fridge extends out to about 30.5" or so, so about 4.5" beyond the counters. (I don't think the fridge can sit right flush with the back wall though there's not much of a gap.) The manual says it's 29" deep and handle extends a bit further. I think a regular depth fridge would be another 4 - 6 inches and I think it would look quite bulky in there.

I'm not sure what the best method is with ICC. Does it let you create a custom ingredient? If so I'd just create your own custom strawberry, using this simple formula that I outlined on the blog post: I use the Nutritionist V. Database, which assumes an average brix of 6.9. [Or use your own preferred source if you have one that's more accurate for the fruit you source] If I measure 8.5, then this is 1.23 times the average. Use this as your conversion factor. Multiply the total solids, the POD (sweetness) and the PAC (freezing point depression) by this factor. The software I built has a brix field, so it does this automagically ... I've been lucky enough to not have to wade to deeply into brix calculations in a long time.

I have some 2 oz lidded containers, but it would be a paltry amount of fruit, I fear. Adding various containers for condiments or toppings/extras has been on my mind, but added expense and time are the bugaboos.

When I was last incarcerated in our local hospital, a highlight of the day was the snacks: a packet of apple slices...which you could not do ahead of time...and even better was the packet of grapes. And they were excellent grapes too. I wonder if you could do that? Little plastic lidded containers?

Thank you! I get feedback from the woman who heads the church’s pantry and fridge because she interacts with the people who are regulars. She said they really look forward to my meals and love them. I’ve also met three or so recipients who were there when food was being delivered. They also gave me very positive feedback. I wish I could get real feedback on specifics of what worked and what didn’t. For instance, I made a salad dressing that I felt (after the fact) was not really very good. The meals are usually gone within a couple of hours. This is one of the hard parts. Leaving the food, and letting go of any preconceived notions of how it will work out. At first, I imagined 24 meals helping 24 people, but then I’ve never had food insecurity. The reality is that the first people there often swoop up as much as they can, and if I’m still around, I need to leave my judgment behind. For all I know it’s a mother with five kids at home and she is thinking she can feed them for a couple of days if she takes them all. Sometimes it’s someone who is also taking some plates for their neighbor who doesn’t have transportation or is disabled. Until people know that there will be food in the community fridge or pantry regularly, they take what they can when it appears. Every single community fridge in my area gets wiped out very soon after being filled. The need is great. I am looking for meal ideas, tips, hacks, advice, feedback, brainstorming, all of the above! Sometimes I can’t figure out how to accomplish what I want to accomplish, and I know the wise people of eGullet have opinions! Also, thanks for the link!

I’m quoting you a second time to say that the reason there aren’t pictures of the biscuit mix/milk going in, or the soup/stock layer … that’s when I was busy cussing. Mostly because of overthinking and looking at different versions of the recipe and confusing myself. Confuzzled is the technical term, I believe. 😀

Breakfast with almost the lot ( missing baked beans IMHO ) I know people say a fry up is unhealthy but this lot was cooked in approximately a dessert spoon of olive oil.

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-4

@paulraphael, I'm planning to start the first tests of the Gellan/Flaxfiber sorbet recipe with strawberry instead of elderflower infusion. I don't know what types of sugars the 1% Brix of the elderflower infusion is made up of. I'm guessing that it's a mix of glucose and sucrose, but as a starting point, I'll use the same sugar breakdown normally found in strawberries, as referenced in the sample recipe on your blog. When I try to adjust and balance the recipe with the added sugars from the strawberries, would it be an advantage to add the strawberry in ICC broken down into its separate components (water, sucrose, glucose, fructose and fiber)? The plan is to start with a small batch made with Boiron puree, where the total sugar content is known from the nutritional declaration. And a second batch with clarified strawberry juice.

Shrimp Étouffée from Chef Prudhomme’s Louisiana Kitchen - using (much) less butter and (a bit) more vegetables. First making the roux with oil and flour until dark brown, when it’s still hot but not any longer on the stove you add the vegetables (green bell peppers, celery, onion) and spice mix (black, white and cayenne pepper, basil and thyme) and let it cool down. Afterwards, you slowly add the mixture to the broth in another pot and cook it briefly. In another pan you briefly cook shrimps and scallions before adding the roux mix, more spice mix and some more broth. Served over rice

We cut potatoes into chunks, usually nuked them a few minutes to give them a head start, then lined the bottom of a Dutch oven or slow cooker with them. We put the seasoned pork roast atop the potatoes, then packed enough chunks of potato around the edges to keep the pork from contacting the sides of the pot. The seasoning was generally one packet of the Onion Soup mix; then sometimes we'd pour another packet over the whole thing. (That depended on the whim of the day and the size of the pork roast.) The potato chunk sizes varied over the years; we ranged from slightly larger than 1" chunks (say, cutting a spud into eighths) down to 1/2" dice. If the chunks were small dice we'd skip the microwave step. At the most we'd add a cup of water to the bottom of the pot; usually the meat itself would release enough moisture to cook the potatoes and make a tasty gravy. I think we experimented with finely chopped onion, and maybe with chunks of carrot or celery, thrown into the mix, but at its simplest it was just the pork and potatoes with Lipton's Onion Soup Mix...which is now called Lipton's Recipe Secrets, incidentally. In our earliest days together he did this all in a Crock Pot, then took the extra step of making gravy from the defatted juices after the cooking was complete. In later years we skipped that step. As I recall it was the classic gravy process: make a roux, pour the defatted juices into the pan, stir until it started to thicken, season with Worcestershire sauce. In later years we just enjoyed the juices without the gravy. You can see the setup in this picture. You can also see how he set up using the Crock Pot in this picture. The main difference there was that he added sauerkraut after the potatoes and meat had mostly cooked, and he did not make gravy. I'm pretty sure he didn't use the onion soup mix in this case.

Some fine word-wrangling there, sir. 🙂 As I mentioned a few posts earlier, my best friend is visiting and we've had several dinners to try. Last night, and today for lunch, it was the Spicy Chickpeas with Sundried Tomatoes and Olives, from @JAZ's Super-Easy Instant Pot Cookbook (eG-friendly Amazon.com link). I'm afraid my photo of the leftovers this time is no better than previous photos (so I won't show it), but the stuff is darned good. Harissa gives it a nice citrusy kick, and the recipe is really very easy. I think I prefer it with my own cooked chickpeas rather than canned, but in a hurry the canned are fine.

Wow - that sure looks deeper to me than counter depth. Are your counters 18"?