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Pork schnitzel

I tried this but the texture was off,. I'm going to try it again

Good point! There's a feedback button that might be useful in this case.

Bean salad would fit that category. (3-bean, 5-bean, it goes by lots of names...mine usually relies on a vinaigrette dressing, and it benefits from sitting.) I'd be pleased to open a refrigerator and find that.

Documentary that started on October 10 on Apple TV. Gordon Ramsey is one --or maybe the only--producer. https://www.imdb.com/title/tt36935784/ I've watched the first episode that is based in NYC. I found it interesting. It was focused on three restaurants Cocodaq --trying to make the best fried chicken ever, The Musket Room -already has a star so trying to keep it, and Noksu which is located in the subway I think?. Anyway, anyone watching? Anyone eaten at these places?

I see you served a pasta salad -- maybe you could provide other hearty salads, which would be easier for those without kitchens. Lettuce salads don't keep very well unless you keep the dressing separate, but other varieties of pasta salads or potato salad with ham and cheese might work. Quiche is another dish that doesn't have to be reheated (although of course it could be).

Do we have to look for Phoodle every day? Edited to add: never mind, I downloaded the app.

Phoodle #1281 6/6 ⬜⬜⬜🟩⬜ ⬜⬜🟨⬜🟨 🟨🟨🟨🟨⬜ ⬜🟨🟨🟩🟨 🟩🟩⬜🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net I'm in. Never heard of the word.

https://www.chemistryworld.com/news/beer-yeast-leftovers-spun-into-a-promising-sustainable-yarn-50-stronger-than-wool/4022459.article

Could be fun but this looks like a bug:

Okaaay. I guess that's an English word.

Kind of a drop dumpling or spaetzel. Flour,egg, salt mixed until it comes together. Drop teaspoon-ish size globs into slow boil/heavy simmering broth/soup. My grams version is onion, celery, carrot sautéed in butter. Add bacon, potatoes and chicken stock, simmer until everything is tender. Then add the rivels and simmer until they are cooked. Her's were very soft and pillowy. I make mine with much more chew, she was always upset when hers turned out chewy . I guess rivel would be singular. In my family rivels referred to both the soup and the rivel pieces themselves.

"Rivels"? More information, please. And is that a plural word or singular, as in one could have "a rivel"?

Given the curiousity and playfulness of many eGullet members, I have no doubt that we have many puzzle lovers: word games, crosswords, jigsaws, and so on. However, discussion of such puzzles is outside our mission and so never discussed here. Until today. Ladies and gentlemen, I give you Phoodle. The objective is to guess a 5-letter culinary term in no more than 6 guesses. If you solve it, you'll see a bit of extra information about the term in question. Here are the rules: This is the first culinary-specific word game I've seen. I have to admit, when I got today's answer I was glad to get an explanation; the word is brand-new to me. I'll have to try to work it into conversation around here, or in real life. Anyone else want to play? I got it in 4. It doesn't seem to have a share function and I don't want to show a screen shot, because it will give away the answer. Edited to add: discussion about the answer, on the following day, could also be fun. I'm curious to see who here already knows today's word.

As expected, the wild rice was not a hit "its crunchy". 🙄 no, its chewy. For myself, I made my grandmother's rivels. First time in nearly 15 years. (I've been gluten free for 20 and was anxious about using gf flour.) Was certainly what I needed today, nourishment for the soul indeed. I'm hoping it reheats well with the gf flour, fingers crossed. Not a looker-

Some lemon garlic chicken with garlicky dill yogurt sauce, a salad, and some flatbread

I don't typically post about US recalls, but I'll make an exception for this one. Most of us are past the new-parent stage, but have kids (or grandkids) who aren't, so... formula's being recalled for botulism. https://www.cdc.gov/botulism/outbreaks-investigations/infant-formula-nov-2025/index.html

I recall a dessert pizza from my college days- apple for sure with a crumb topping of maybe butter and brown sugar all covered with a drizzle of icing. Drunk 20something me thought it was fabulous. Now the thought hurts my teeth! Id for sure eat a more upscale version tho.

The plague has hit our house so soup it is. For my partner- (wild rice to add when reheated. Also unpictured pasta as an option). Chicken soup with the usual suspects plus shredded zucchini and a jalapeño.

I've never been really happy with my prata/roti canai (they're basically the same thing but different shapes) recipe. I've been trying to keep it as healthy as possible, but I think that's not really possible, so here is my new recipe. It's much more reminiscent of what I've had in Singapore and Malaysia. Texturally, it's crispy on the outside, chewy on the inside with lots of thin layers. It's slightly sweet but wouldn't be noticeable when eaten with the curry. I've now been making it in batches of 1000g of flour - while it doesn't work out exactly with the curry, it's never a bad thing to have extra prata in the freezer... I keep the same ratio of King Arthur AP flour (11.7% protein) to Swans Down cake flour (6-8% protein, let's call it 7%) as above as even when making it at home, people buy flour made for the purpose of roti prata/canai - a few brands have this and they list their protein content at 10.8%. 803g (call it 800) King Arthur AP flour 197g (call it 200) Swans Down cake flour 3T sweetened condensed milk 3T table sugar 1T fine salt warm water - amount varies - start with about 1.5C Put about 1.5C warm water at the bottom of a large mixing bowl, add the SCM, sugar and salt and mix until evenly dissolved. Dump the flour on top and with your hand, mix around until you have a shaggy dough, adding more warm water a bit at a time as necessary. Let sit 15 min. Knead by hand for about 5-10 minutes 3 times with 15 minutes rest in between. By the end, the dough should be nice and smooth. Let rest another 15 minutes, then divide into balls about the size of a billiard ball - to do this, take a big handful of dough in one hand, make a circle between thumb and fingers and push some of the dough through the circle with the other hand and then twist off once at the right size. Once all the balls are made (don't let them touch one another or they'll stick), theoretically they should be covered with a thin layer of softened margarine, covered and then let sit overnight (or at least 3 hours) at room temp. I've rolled them around in a little bit of rice bran oil but it doesn't do a great job of keeping them separated overnight. Stretch as instructed above, then layer on a baking sheet with layers of heavy plastic or parchment paper in between and freeze. Once frozen, they can be stacked and stored in a large zip lock bag. Take them out of the freezer about 8-12 hours before use and put on an oiled plate/sheet/etc, keeping them separated by oiled plastic or parchment. To cook, preheat a pan - my induction hob is set to 320F, and it works great but I don't know how accurate it is. Grease the pan with a thin layer of rice bran oil using a paper towel, stretch the defrosted roti until original size - it probably shrunk a bit after the original stretch - and put in the pan immediately. Cook until that side is browned then flip and continue - about 4 minutes in total. Remove from the heat and "clap" to fluff the layers.

Mercy me. Oreo has set up a series of Thanksgiving-themed Oreo cookies! Here's the Oreo.com web announcement, complete with image of the product. For those who simply want to cut to the chase, I quote the parts from that announcement that bring me up short: I realize it's a market test. But I think, in this case, "unforgettable" would not be good.

Last night's dinner was a NYT recipe for roasted eggplant and chickpea salad with an olive dressing; I wrote about it and described the process here. My best friend, who was visiting, had comments about the fennel seed being overpowering, and she noted that she'd as soon omit the leafy greens and add more roasted vegetables. So that's what I'm having for lunch today. Oddly enough, I find the fennel more intrusive today; maybe we just didn't mix it well enough while roasting. It's still good. Will I omit the lettuce as I just did? Maybe, maybe not. She says she definitely will. Anyway, it's a good recipe. I'm glad I won't have finished all the leftovers quite yet!

Tuna salad with pickled jalapeno and carrots, plus the usual hot pickles, mayo, and black pepper, on buttered potato bread.

Moe's breakfast. Steak and Eggs.

I am most certainly interested in knowing things like that! It is very valuable feedback. I really try to make the food and plates visually appealing, and I may have conveniently not posted pics of the less attractive dishes, like the turkey chili that I just didn’t get thick enough. I felt like I still needed to serve it, and did. I have no idea how it was received, and I didn’t ask! Also, shredded cheese went in the empty spot in those containers. (With apologies to all who love ground turkey, when someone asked how I made ground turkey taste good, I had to say by adding ground pork.) 😉 With regard to food that needs to be put in another container to heat … that is a quandary. Adding coleslaw or other salad to a plate puts a cold item with food that should be hot. I don’t know what else to do that wouldn’t add more packaging and more expense. Some of the recipients of the food are homeless, but many are not, so some have access to eat the food differently, while others have to take it as it comes. I season my food! This is Cajun country, and while all people are certainly not Cajun, the people who live here expect well seasoned food. Also, the food culture here sets expectations of what things go together, which might be unexpected to people from other places. Thank you!