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I just boiled the eggs for 6 1/2 minutes, then peeled and submerged them in a container filled with diluted soy sauce and a big splash of mirin and let them sit until dinner time.

Well , as I said for me : Cake and Ice Cream : then for me TJ;s has some very nice basic IC : Vanilla , Coffee , Chocolate Ive made my own , these I enjoy now , as quite good very very very good . Ill be having more.

That looks terrific! Could you please tell me how to make jammy eggs?

Costco cheese ravioli with shallots, charred tomatoes, basil and parm.

It’s well written so I’m sure you’ll enjoy reading through it, even if you purchased it as a gift!

I just ordered the book.

@ElsieD the Rx's on the USA site involve clicking under the graphic on the Left : where , above is the 2+ note th upper R hope this helps.

Strange. I clicked through the book on Amazon and no recipes were shown.

I did see on the Amazon listing that it shows several recipes from the book, too.

Century old? It is old but not that old.

Malaysian Fish Curry from “The Curry Guy One Pot” by Toombs - the base is build by pureeing shallots, garlic, galangal, ginger, lemon grass, jalapeno and shrimp paste. This base gets cooked with star anise, cinnamon stick, curry powder, tamarind paste, curry and makrut leaves, sugar, water and coconut milk. You subsequently add green beans, tofu puffs, cod and tomatoes. Served over rice

I mentioned mulberry earlier. Here is a variation on that theme. These are described as 米月饼 (黑芝麻／桑葚) (mǐ yuè bǐng (hēi zhī ma / sāng shèn)) which is rice mooncakes (black sesame / mulberry). I think I’d prefer just the mulberry on its own. Not a fan of black sesame paste.

There once was a ramen cook off, and here’s how I like to doctor my ramen noodles…the sodium content is always a worry with instant ramen, at least for me…

I need some advice. I was making a no bake cookie recipe that popped up on my Facebook download. The video said to work quickly because the mixture would set up rapidly. Well, it set up right in the pan while I was adding the last ingredient. Can I rescue this mixture by reheating it or adding liquids or fats to it? More peanut butter? Ed says it would be great sprinkled on ice cream. I have enough for five years. Here's a link to the recipe Thanks for any help.

Possibly not the best way to spend your time…you could be fishing!

Acelagas con papa y chorizo (chard with potatoes and chorizo): Saute cubed chorizo, then saute onion, garlic, and cubed potatoes in the rendered fat. Simmer with wilted chard and a puree of tomatoes and chipotle chiles. Platanos! (fried plantains): Happened to see black-ripe plantains while grocery shopping, so . . .

Cod, orzo, basil

Thank you @blue_dolphin. I have Spotify and it looks like I can watch them there. I'll report back.

That’s too bad. I believe the recipes are only available at that Substack link in my post but there are other ways to access the podcast. Where do you usually listen to podcasts? Here's an Apple Podcasts link to the episode: https://podcasts.apple.com/us/podcast/improvising-dinner-with-peter-j-kim/id1769201553?i=1000725500686 And here's a Spotify link: https://open.spotify.com/episode/3CA4aXZPPq4APuJcBiJkTf?si=xEVOA5KsTQSKBPfV4QZxMA

I clicked on the link but the intro kept repeating, so I couldn't watch it. Too bad as I'm interested in this.

Aah @Pete Fred, @Smithy is an enabler of many things . . . 😄

@Smithy I've only made malva pudding once, and it was as little cupcakes (recipe). But now it's starting to turn chilly, a nice big one, warm and with plenty of hot custard could be in my future. Pudding pusher. 🫵

@Pete Fred, I thought at first you were talking about Malva pudding, a South African specialty that includes apricot jam. Now I see I was misreading "Malvern" for "Malva". Personal mystery solved. 😄