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I tried to replicate a sauce I had liked recently to go over chicken thighs. I sauteed white onion, diced eggplant and garlic, added a tin of diced tomatoes, S&P and a small branch of rosemary. Tasted and added some balsamic vinegar and a teaspoon of brandy. We were pleased with it. Served with scalloped potatoes.

Frisée Soup with Royal Corona Beans and Country Ham from the “Bean Book” by Steve Sando - made with Rancho Gordo royal corona beans, country ham, leeks, frisée, garlic, thyme, red wine vinegar, bean cooking broth and finished with some parmesan

Chicken and ginger conger with century eggs, Chinese cruellers, and a new ingredient for me: crispy ikan bilis. What a punch of umami! My friends who winter in Malaysia brought back a big bag as we loved the crispy chili ikan bilis when we stayed with them.

Great job of documenting your adventures. Thanks for bringing us along.

You seem to be doing fine without 200 quid of stolen counter/cupboard space To make spatzle. Looks great 👍

I was gifted a couple of different types of Hungarian paprika so I decided to make Chicken Paprikash. I served it with spätzle and steamed cabbage. One of the recipes that I was looking at had an affiliates link to the Kull spätzle maker. The price on Amazon was $199.00! I guess it's time for me to move mine to the safety deposit box.

At least 10 days and counting since the last grocery store run. I do enjoy figuring out meals with what is on hand. Palak paneer, with turmeric shrimp and cubed sweet potatoes substituting for the cheese. Frozen spinach, dried fenugreek, onion, garlic, serrano chile, and turmeric, finished with yogurt and fried ginger matchsticks (forgotten for the picture, sadly).

Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender When I made this a few weeks ago, I made the full amount of sauce and froze it in single serving sized cubes so this was quick and easy to toss together.

No problem with knob markings, and no problem with snug attachment. But ours is just a range top (no oven) - I don't know if that makes a difference. I am so sorry to hear of all the problems you are having with your Blue Star.

Queries for the Bluestar owners here, about the knobs. First, have you found that the markings on the knobs to endure? Asking because mine are almost entirely rubbed out, including the one that was new in January 2023 when I had to replace the entire oven thermostat assembly: Second, have your knobs remained capable of snug attachment to the post? Because mine fall off if you barely touch them.

Not a dumb question at all! These were baked from semi-thawed. They'd been in the deep freeze since, oh, 2021 or 2022 (! yes, really!) and I'd set the package out to thaw one afternoon, then stuck it in the refrigerator when I realized I wasn't going to bake that day. There were still some ice crystals in the package when I loaded it into the pie shell. The original idea of the experiment had been to see if I could load a pie filling into a pie shell form, freeze it that way, then load it into a pie shell later and cook from frozen. Then, for whatever reason, I ended up freezing a flat and not-round package. The filling was loose enough for me to form it into the pie shape I needed, but it definitely wasn't completely thawed. It was really rather convenient.

Thank you. This may be a dumb question but did you bake it using frozen, semi-frozen or thawed peaches?

Old school Robutussin was pretty good!

I don't know if I can - but maybe this topic will help? Or this...https://www.seriouseats.com/kitchen-towels Side towels are what are used in basically every restaurant kitchen, not oven mitts, not gloves, not pliers. You just want to make sure you're using a dry one when grabbing anything hot.

They're soft but retain some structure and firmness, much as canned peaches would. I have one last slice of that pie in the refrigerator, so I just pulled back a bit of crust to show you. I think the texture after freezing, then baking, is about the same as if I'd baked the pie with fresh peaches -- but to be honest I could be misremembering.

@Smithy What was the texture of the peaches like after baking? I have a LOT of peaches in the freezer right now as we were able to get our hands on some beauties. I now worry that the peaches will turn to mush after baking them.

Greek Chicken burgers ( ground chicken thighs, i did )--sundried tomato, kalamata, red onion, garlic, dill ,blk kale, oregano, feta

Could you please re-state this?

Me too! @liamsaunt, thank you.

Dolin. I’m not the right guy for sweet vermouth. Find Punt e Mes tastes like Rob e Tussin

It's archery season (finally!) so it's all things curry for me (and ridiculously uninvolved prep). Not shown, 2 nights worth of chicken wings that required only turning the oven. (Minimal vegetables harmed) Prepared mango coconut chicken curry- only added baby corn and onion. Served with purple rice that was languishing in the fridge.

The peaches and nectarines in local stores (northeastern Minnesota) have come into their own, and I've been pigging out on them. A recent freezer-defrosting adventure turned up a couple of bags of peach pie filling made in advance, with the idea that I simply had to make the pie shell, plop the filling in, and bake. I was quite pleased with the result, discussed here in the Dinner topic. So I bought a bunch of peaches and nectarines, then spent yesterday peeling them, cutting them into chunks, adding ingredients and distributing them into freezer bags. Here's the result: Batches for 2 full-sized pies, 1 half-sized pie, and 4 hand pies. (Sorry the photo is a bit fuzzy.) The good news: this time, I listed the proportions and quantities on the bags. My previous efforts hadn't listed quantities, so I had to guess by taste. The bad news: in rereading the above-linked Dinner post, I see that I'd listed flour in the previous fillings. I forgot all about that. These have peaches, sugar to taste, and lemon. Hmmph. I'll have to make notations to add flour, because I probably won't remember when I get ready to make the pies!

Sorry this reply is so late, but this is an issue on which I have worked. I tried making my own transfer sheets for molded chocolates, and inevitably they cracked and were unusable. I gave up on the idea but am giving it more thought since my favorite transfer sheet maker has closed his business. Most transfer sheet manufacturers may say their transfers are fine with milk and dark chocolate, but--if one really wants colors that stay the color they originally are--they are not fine, unless you don't mind red turning into brown or blue turning into gray, etc. I think the site I am about to link can help you. It sells a substance used to ensure opacity of transfer sheets (that is the big issue with using transfers on milk or dark chocolate), and I have spoken with the owner at length about the issue and her possible solution. Here it is: https://www.yelibelly.com/online-shop/transfer-blender-for-chocolate-transfer-sheets

Dolin dry is a go-to here, but I also have a stash of good old Martini & Rossi dry, just in case. I have quite a few different sweet vermouths, depending on the cocktail or purpose. Dolin is darn good (and lighter/drier) than Antica, Cocchi, et al. (I like Antica for our Manhattans). In the Death & Co. cocktail book, they put together their own house version of a sweet, which is equal parts Dolin and Punt e Mes.

Dry side towels all day...