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Are the waffles crispy?

@blue_dolphin that looks like quite the place . Id be all over the Salmon.

@AAQuesada I'm by no means a seasoned waffle-ist, having only inherited a cheap 'n' cheerful machine last year. These are by François Perret and are what I make when I've an excess of egg whites. Here's a French/English video that's pretty straightforward, and the YouTube subtitles are fine. In my small machine for six waffles: 125g flour, 25g sugar, 3g salt, 150g milk, 75g butter, 140g egg whites (four).

White Anchovy Tagliatelle pasta. This had strong flavours ( garlic and the anchovies ) mellowed a little by the lemon juice. I forgot to add fried bread crumbs until after we started. This tagliatelle is a little too wide for my liking. This is what ‘they’ call a dry pasta dish with olive oil and a little lemon juice the only moisture.

Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.

Do you have a favorite waffle recipe? those look pretty nice!

I'm not sure what's going on here and even less sure I want to find out. This is presented as a 肉月饼 (ròu yuè bǐng), literally meat mooncake, but as always in China 'meat' without a specific identification is pork., so pork mooncake. I won't be trying it.

This arrived from Italy today - ordered it in July. Farina bóna - can't remember why I had to have it - but first things - in chocolate and gelato.

In order to preserve my remaining pantry of elderflower infusion until I have the recipe dialed in, I decided to try the low acyl gellan gum cold hydration and Flaxfiber approach with another falvoured liquid (and a few other minor tweaks). The result is a cultured milk (2,6% milk fat) sherbet: The flavour was bright and refreshing, with just the right balance between sweet, salt and the tang from the cultured milk. "Rocherability" after one spin in the Pacojet was close perfect too. It could perhaps benefit from a slightly more creamy mouth feel though, so I'll try to increase the amount of Gellan gum from 0.51% to 0.55% next. A small addition of skim milk powder could also be worth a test. If I manage to dial this in perfectly, and provided that cold vacuum infusion can deliver the right thyme flavour, this may end up as my new preferred base for thyme "ice cream".

Tonight’s dinner is rack of lamb and corn on the BGE, mini Yukon gold potatoes and the last of the Paris market carrots from my garden. I sauted the leaves of a Brussels sprout with the carrot and potato.

Surprise, surprise. After all this time, I've just learned that if you're selecting an oven temperature from the front panel and, keeping your finger steady on the + or - button, if you lean your finger to the left, the temp will go up (or down) in tens of degrees, instead of one degree at a time. (I don't use the app, except for dubious Anova toast 🙃 ).

I lost one of the little rubber feet on mine a few years ago. I ended up replacing all of them, and they're much grippier than the originals. I don't know if that was because of age, or if they changed the material. It used to walk a bit when working hard, but it dosn't move anymore.

I went to the waffle place again for lunch. Chicken & Waffles….But Make It Fancy Two pieces of chicken breast, covered with chili apple slaw and sweet orange marmalade, on top of a golden waffle, sitting on a bed of fresh spring mix, creamy orange ricotta, and crispy bacon bits Salmon I Used To Know A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions. Hass, Queen! A savory vegan waffle topped with fresh spinach, olive tapenade, sliced red onion, and crisp cucumber. Roasted cherry tomatoes and creamy roasted red pepper hummus add depth, while a drizzle of balsamic and creamy avocado complete the dish.

Can I subscribe to this channel? Looks fascinating.

Purely for fibre

Why would one want to do that?

I will never again forget that my food processor has a dough blade in addition to a chopper blade. It worked fine for mixing the same pastry dough as before, with no hazard to my fingers.

Perfect cacio e pepe, decoded: an Ig Nobel prize-winning research study. Here's the original journal article. From the original article:

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

Char Siu ribs: Breaded Pork Chops with Cream of Mushroom Soup

Buttermilk Biscuits, scrambled eggs and conserve for brunch.

When we first started visiting MEX in the early 2000's many restaurants had Pollo Milanese on their menus. I wondered why all the little local Mexican restaurants were serving an Italian dish?? It was also listed as a filling at hole-in-the-wall torta (sandwich) places. All the local butchers sell pounded and raw but breaded Pollo Milanese. Today I made one into Chicken Piccata. Thanks to the butcher shop I was able to skip the mess of pounding, egging/breading. Literally the meal was finished in 15 minutes, frying to serving. Here's today's dinner pics,

@Smithy my kind of sandwich . The Real Deal . that deserves to be Copy and Pasted somewhere for sure !

I just added Meyer zest and rosemary to a loaf I have been making. I would post the recipe, but after the first loaf, I’ve had issues with it. The original recipe had a 92% hydration, and it’s been giving me problems. I dropped it to 70%, so if I can work out the issue, I will post it.

At last, the BLPT sandwich I set out to make here for dinner a couple of days ago. The supply of bacon I cooked then has dwindled in other sandwiches, salads and little snacks, but I managed to save enough for this delicacy! It's a good way to use the heirloom tomato, too.