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@Tropicalsenior/Yvonne, that looks fantastic!!!

Everything is gorgeous. And I'm sure that it tastes just as wonderful as it looks. I sure wish that I could get some decent Rye flour down here.

Wow, beautiful work Yvonne! I am working a lot these days so was glad to get a few days off. Beginning of cool weather so it's brazing season, starting Wednesday with Coq au Vin. And baking. Just a few from the last few days (incl. an apple tart, with Melrose, Northern Sky, Fireside, Honeycrisp from a local orchard). Levain adapted from the late Gerard Rubaud. Liquid rye starter, 70% bread flour, then a blend of home-milled whole grain - 18% hard red winter and spring wheats, 9% spelt and 3% rye. A German mixed rye-wheat-spelt, seeded with roast sunflower seeds, flaxseeds and sesame seeds, just out of the oven for cutting tomorrow. Then finally that tart.

This week's baking. Wednesday was two loaves of soft sourdough bread. Sunday I made Easy Sourdough English Muffins. The easiest recipe yet and definitely the best. Last week on the dinner thread @MaryIsobel and @Maison Rustique were talking about a Honey Fig Bread. I just happened to have some figs in the refrigerator and it sounded delicious. I looked at about 20 different recipes and didn't like any of them so I made up my own. It turned out great especially for a first effort. Something that I will be making again with very few moderations.

Whoops! Sigh. My first ferment fail just had to be the year of our LORDHAVEMERCY food prices. Sigh.

Hello Arin. Looking forward to learning more about you. Welcome to eGullet.

I used to make a chocolate chestnut cake for christmas but it was a hard sell in the shop; generally the older clientele liked chestnut better than their younger counterparts. I also had a long time customer order a chestnut mousse cake for his wife's new year's eve birthday for years and I had better luck with the Clement Faugier brand (green and white can); it was just pure unsweetened chestnut puree. The Vanini brand has sugar in it so just be aware the puree can be sweetened or unsweetened.

Welcome! Also interested in Bengali food, and your personal twists on it.

Chorizo and butternut squash fried rice with onion, garlic, ginger, jalapeno, red curry paste, cumin seed, fish sauce, and an egg.

Welcome, Arin! I look forward to learning more about traditional food from Bengal, as well as your modernist spins on it.

@ElsieD This recipe, but he used vanilla bean ice cream. https://kirbiecravings.com/3-ingredient-pumpkin-creme-brulee/

What exactly, did he do?

@gulfporter what an interesting idea .

Mi esposo made 2 ingredient Creme Brulée. Well, 3 if you count the sprinkle of sugar to caramelize. Just ice cream and egg yolks. I was very surprised by how good it was!

All things considered, I think Arby's does better with its food than most drive through places. The reuben is good enough as is the roast beef (with sauce). That beef does look beefy.

I saw an ad for those recently, too, and thought to myself, "Never have I ever seen actual food come out of an Arby's that looked even remotely like that."

Roasted some tomatoes and then crisped some pepperoni to use on the end of the vintage penne that I found in the back of the cupboard a while back--oh, tossed in a bit of arugula that needed to go. It was quite tasty but I'll be having it again--made too much for just me.

Roast chicken for Sunday dinner. The slices of roast pumpkin were so sweet and delicious. Stuffing/dressing? was with tarragon. DH made the gravy. He cooks the butter and flour roux till it’s quite brown and uses the chicken juices with the fat skimmed off. It’s thicker than I like it but it doesn’t bother me enough to complain plus I like him helping in the kitchen.

Feels great to join the community. Amazed at the range of topics. Looking forward to learn about modernist cooking and putting a modernist spin on traditional food from Bengal.

Nadan Khozi - Kerala-Style Chicken Curry based on a Milk Street recipe - boldly flavored curry with chicken thighs marinated in a mix of coriander, garam masala, turmeric and sirarakhong chili and afterwards cooked with red onions, serrano chili, garlic and ginger in chicken broth and coconut milk. Later you add potatoes and cherry tomatoes and finish with some cilantro and lime juice. Served over rice

An oldie but a goodie. Brie en Croute with Cherry Preserves and 5 Spice Powder.

Had one-third puff-pastry sheet leftover so I rolled strips in Anise seeds and Sugar, did The Twist, baked. Nice little treat with minimum effort.

Arby's is getting sued.

A customer asked me if I had made any chestnut bonbons. I have not but I do think that it is an interesting idea. Has anybody made one or tasted one that they like? Any favorite brands of chestnut puree? Please help.

I'm a metric lad as well!