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Wonderful thread, thank you liuzhou

Ginger-garlic fish parcels from Vietnamese Food Any Day by Andrea Nguyen I used sockeye salmon from my weekly fish share and increased the recipe amount of baby bok choy. Seasonings are ginger matchsticks, sliced garlic, black pepper, soy sauce and oyster sauce. Quick, easy and delicious.

Welcome! I can't help you with baking, but I expect others here can and will.

Huachingo a la Veracruzana, but made with fresh walleye rather than red snapper. Saute white onion, garlic, flat-leaf parsley, and piquillo peppers. Add crushed tomato, S&P, chopped green olives, sliced jalapenos en escabeche, and some of the chile vinegar. When the sauce is cooked down, add the walleye fillets, poach in the sauce, and top with capers. Walleye was from a local fish market. Mrs. C grew up eating freshly-caught walleye, and approved. Looks like we will be sending more business their way. Arroz Poblano: roast Poblano chiles and blend with white onion, garlic, spinach, flat-leaf parsley, cilantro, and Mrs. C's freshly made chicken stock. Fry the rice, add puree, and then cook the rice in chicken stock. A favorite.

Microplanes, all day. In the past I had a few of the flat ones (rectangular grater with a handle). Mostly marketed for home use. When I wore those out I got one of the long skinny ones, because everyone I know who cooks professionally uses them. I think you can go with either. The main advantage of the long ones seems that they fit easily in a knife roll. The flatter ones are easier to use one some things. Their protective cover design annoys me.

You are going to like it here. Welcome!

Fresh corn season is upon! I bought 36 ears today that I put up as cream style corn, 24 ears on Wednesday as cut corn and 12 ears last week as cut corn or on the cob. The corn today was kind of starchy like field corn so I just nipped the tops of the kernels off and raked out the milk with the back of my knife. I gave the corn a quick blitz with an immersion blender to finish. My JCK Blue Steel No.2 Kiritsuke knife does cuts through the kernels effortlessly. I've been buying the corn at Walmart for thirty-three cents/ear when it looks really fresh. All of the corn has been sweet to super sweet. I've put up about 26 pints todate Cut Corn Light cut and back dragged for cream style Cream style blanched and ready for the freezer

Tuscan-Style Shrimp with Beans - made with pinto beans, shrimp, onion, rosemary, red pepper flakes, parsley and white wine

Hello everyone! I'm a baker from Orlando, Florida and I've been working in bakeries for ever 10 years now doing cake decorating, pastries, breads, both sweet and savory and now working with chocolate. Expect posts from me asking for advice on service on a very special chocolate machine because my job seems to think I am a mechanic for the machine despite no formal training! I'm looking forward to advice and learning new things beyond what I'm already capable of! Thank you for accepting me!!

I'll hang mine along with you. I could lay in bed for a week, get up, and still not have the ambition to do all of that.

Hahaha … thanks. Little one went to the pool this afternoon with a friend, so when I finished work I had two hours of undisturbed “me time” 🤗

Please tell me that that feast came from a restaurant. If you had made all of that from scratch after just home from holiday, I will hang my head in shame forever that I would not even attempt such a feat!

Back home … and felt a hankering for Chinese: Sweet & sour shrimp with lychee (甜酸荔枝虾), cheaters scalliion pancakes (葱油饼), cumin lamb (孜然羊肉), white cooked chicken (白切鸡) with two types of scallion oil and the classic tomato & eggs (番茄炒蛋) … Scratched the itch pretty well - no complaints 🤗

@Margaret Pilgrim fine story . havent seen one for 20 years.

I made the mistake of running into TJ's this morning before breakfast and bought a cheesecake Kringle. Had a slice for breakfast along with fruit from the farmers market: Santa Rosa plums, Brooks and Ranier cherries and a variety of pluerry (plum cherry hybrid) whose name escapes me.

I made the mistake of running into TJ's this morning before breakfast and came back with 2 unnecessary items. Pistachio & Fior di Latte gelato-style dessert ($4.99) and one of the Cheesecake Kringles ($9.99) making their annual summertime appearance. I should have looked at the ingredients as it's lot of stuff you’d never find in real gelato. Kinda like making ice cream with Coffee Mate vs real dairy. Pistachio is subtle. The flavors don’t taste bad but the mouthfeel gives the composition away. The cheesecake Kringle isn’t new but I hadn’t tried it. Kinda like a cheese Danish. It doesn’t replace pecan as my favorite. That missing piece was breakfast 🙃 The rest has been sliced up and frozen and should last me til the pecan comes back in Nov-Dec.

I vividly remember my father's driving us to "the city", up 101/El Camino, and having him point to the surrounding apricot orchards and despairing, "In your lifetime, a dried apricot will cost 25 cents!" We all laughed.

Thank you! I'm also a piker of the "fake it till you make it" variety, but I think I've been doing alright so far. That like and comment from Wylie are really an artifact of his being homies with my chef owner, but it's pretty cool nevertheless (especially given my love of technical/modernist cooking and ingredients). A few years ago, Grant Achatz liked and responded to one of my Insta posts, so now I've gotten likes from chef heroes in NYC and Chicago. It makes me long for the time before Instagram was populated by spambots. But I digress.

That sings to me ...

Grilled Moe a steak for breakfast. Served with butter basted farm fresh eggs and toasted sourdough bread.

Grilled Baby back ribs, Greek style, with an eggplant side dish for dinner.

Yeah, I've not seen any 1/4 pan ovens, although I may have seen two or three that had propritary-sized trays sized between 1/4 and 1/2 ... might be confusing this with another similarly-designed oven, though. I just found this 1/4-sized oven: (eG-friendly Amazon.com link)

I defrosted some turkey soup the other day and hadn't felt like eating soup since. I kept wishing it was chicken and noodles like Mom used to make. Sadly, I didn't have any noodles. So, I give you turkey and orrechiette.

Mega-kudos to you! I like the photos, but I'm just a piker. This "like" and comment, given its source? Major!