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Mung Bean Noodles with Chinese sausage, rehydrated dried shrimp meat, Napa cabbage. This was in place of rice. We also had a can of fried dace and black beans Tried out another Weight Watchers recipe: Was supposed to be Chicken Fettuccini Alfredo. I subbed out the chicken with shrimp. It was great!

Welcome! All the other categories are at least familiar to me although I know that each covers quite a bit of ground. This grouping, however, is quite unfamiliar to me. Can you describe it/them a bit? And how did you arrive there?

Welcome @KevinG - I look forward to your contributions! I have always wondered - if food is your job, do you also cook for fun?

Welcome, Kevin. Lots of fun and informative rabbit holes here—many from way back when. Speaking of way back when, I also found eG via a one-line mention, but in 2003, in the third paragraph of this article in the New York Times Magazine—and in a quote from pre-Alinea Grant Achatz, no less.

I made a huge batch of her House Dressing and used some, stashed the rest in a quart jar and started traveling. If you look closely you can see that even after shaking it isn't entirely well mixed. Maybe it was well mixed when I first went after it with a blender, but there's too much water under the bridge since then for me to remember that far back. You know what? It doesn't matter. It's still delicious. I didn't take a picture of tonight's dinner salad, but even with obvious oiliness it was all good. (Note: use good oil.)

Any recipes online (incl. NYT), I save as pdf files on my PC. Much easier to have everything in one place instead of having to go to various online sites to find a recipe. Super simple and I have folders set up for Meats, Sides, etc.

With the weather so crappy (More snow and temps headed to below zero), I am ignoring all the healthy food I bought to cook. Threw together a handful of biscuits and pulled sausage gravy out of the freezer. Just needed comfort food.

Sri Lankan eggplant curry: Rub Japanese eggplant rounds with oil, sprinkle with S&P, and broil until reddened. Mix broiled eggplant with lime juice and ground cumin, coriander, cayenne, fennel, and turmeric. Saute black mustard seed, cinnamon stick, and sliced onions, add eggplant mixture, and then simmer with coconut milk and Thai basil leaves (sub for curry leaves). Serve with lime wedges. House guest made bulgur with za'atar to go with. Eggplant is one of my go-to dishes when Mrs. C is out of town - she does not enjoy the texture.

What brand of printer do you have and is it set up to do wireless?

Me too if cooking for others - better safe than sorry and thankfully potatoes are cheap!

I think we looked into this a few years ago, Elsie. Without success. Just looked up on Evernote forum and found here "Currently I think the best option for printing from Evernote Android may be to click the 3 buttons menu at top right and select "Open in Lite Editor," which will open the note in your browser; and then print using the browser's print functions."

I'd like to be able to print from Evernote using my tablet. Do you know how to do this?

More. (I wanted rotuts to see that I had edited my earlier remark. Surely @Smithy will fix it!)

Before I had a subscription to NYT Cooking, I used to try to "game the system" and capture recipes which interested me. Now, of course, I can see the entire recipe. I have a format in Evernote for all recipes I want to make or reference, which includes some eGullet chats. I want to be able to print the recipe I'm interested in, so I can prop it up in the kitchen. (I'm very annoyed at the "upgrade" of Evernote [ownership to Bent Spoons] which add[ed] huge text size and created many headings [H1, H2, H3]. I now strip all that out when I make my Evernote copy. It takes a few minutes but then the recipe can easily be read from a printed page}. There's no way to do that without a software repository, @rotuts. Some people use Microsoft Word. One thing you could do from the original recipe is to print to pdf (or save as pdf) which would give you a file which you can store on your computer and access without opening a browser. When you save the recipe give it a useful name, e.g. RedBoat40ByRotuts.pdf . You could organize your recipes by putting them in named folders, e.g. Beef, in a structured fashion. In Evernote all of my food-related notes are in a Notebook named Food. Edited to add: I used to work (hard) to get all the recipe ingredients on the first page, and usually, the entire recipe on two pages. Evernote's mash-up of printing "fixed" all that. 😒

That looks a really satisfying meal and the cutie is a perfect little dessert with it! I’ll bet the soup was delicious but I feel your pain on seasoning soups. I’ve been known to have an array of tiny dishes of soup on the counter with lemon juice added to one, sherry vinegar in another, fish sauce, hot sauce, a pinch of sugar, etc, etc, going back and forth to get it right before seasoning the whole pot!

Please do!!! 😜

Also note that different bags of shaved katsuobushi (at least that I've found in NYC) vary in price depending on how much blood line is in the shaved block. More blood line = more fishy flavor/smell. Smokiness would be similar.

Roasted Cauliflower & Fennel Soup with paprika, cumin, miso, spiced chickpeas and more.

Hamachi Tiradito - delicate slices of yellowtail with orange supremes in Ajo Verde sauce with wasabi mayo. Inspired by Japonesa, a Japanese-Peruvian fusion restaurant in Manila, Philippines. I was quite pleased with how this came out. The orange supremes are hard to see, but they are in between each piece of fish.

Spinach and feta cheese omelette. Simple and delicious.

With refrigerated fermented sauerkraut, as long as it doesn't smell bad, you are ok to eat it. It's healthier if you don't cook it as you will benefit from the good bacteria.

Hello everyone. I'm a food writer / restaurant reviewer, and private chef. (I've had a couple of fine dining, tasting menu, pop-up events too.) I love all of the world cuisines that I have eaten and cooked. I cook - Italian Chinese Japanese Indian Mexican Mediterranean American Middle Eastern Peruvian regional and Nikkei I can't believe how long these forums have been around and I just found them now. eGullet has a brief, one line mention near the end of the book - "The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution", which is how I found my way here. I'm looking forward to participating here.

Never order cheese in a restaurant in China They won't have any. Or if they think they do, it will be that filthy muck known as American cheese, which isn't cheese. But the problem lies elsewhere. Cheese is 芝士🧀 (zhī shi). Exactly the same tones 知识 (zhī shi) will have them convinced you're some sort of Buddhist seeker or similar. It means "knowledge", something restaurants aren't familiar with either.

I'd have saved them for St. Patrick's Day 😆 Great job as per usual! It looks delicious and I'm sure it tasted delicious! But. I'm going to have to speak to your husband. Garlic Parmesan Toast Cutie 🤣

My Chrome is a bit dated . I did note the ' saved Rx box ' is there any way the Box can be saved to the desk top, and function as individual files later w/o a browser ?