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Roasted Butternut Squash Filled with Caramelized Puy Lentils and Feta from “Full of Flavor” by Maria Elia - butternut squash halfs get roasted in the oven with just some olive oil and scooped out. The squash flesh is cooked with caramelized onions, garlic, cooked puy lentils, feta, mint, parsley, pine nuts, cumin seeds & powder, paprika, sirarakhong chili powder and lemon juice, filled back into the butternut squash halves and baked in the oven. Normally you sprinkle pomegranate seeds before serving but they turned out to be bad

I would argue that the impact on microplastics goes beyond these things. Not saying other cooking methods aren’t without potential issues but we are starting to understand more and more the impact of microplastics and its possible deep impact on human health

Oh, I’m sure your list is superior. I don’t even have a list at all!, I just found something I like and continue to purchase.

I am curious as you buy them, which brands have to try to compare. Not that they are bad (well, a bit hairy )but not close to the upper part to my list

Another morning; another breakfast. I've gone back to my old standby. 皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), Century Egg and Lean Pork Congee.

I'll let you know tomorrow.

Did it have a double yolk?

The story of my cooking life!!

Wow! That is a huge quail egg. Wonder if the hen will keep producing such giant eggs.

went Schwaebisch - Jaeger Schnitzel / spaetzle / etc....

Can I be your neighbour, @Steve Irby ?

Broiled spiny lobster tail with the pasta with fresh corn, jalapeños and brown butter from Six Seasons of Pasta Not exactly my plan but I got home late with fresh corn, peppers and basil from the farmers market for the pasta recipe and had to deal with the live spiny lobster in my weekly fish share so this happened. The pasta recipe needs fresh corn but should accept all sorts of other proteins.

I started dessert prep earlier in the week with the intention of making a raspberry tart. However the week got away from me and the raspberries were getting soft. The raspberries are now in the freezer destined for smoothies and have been replaced by strawberries and blackberries. Here's a few desserts that will be given to the neighbors. The fruits are glazed with homemade pear preserve syrup. I ate one blackberry tart for QA/QC purposes and it was delicious.

The cod and clam tasted fine in the sauce but the off flavors were evident in the jonah crab, scallops and shrimp. They had that kind of "gray" flavor from being stored improperly.

Just exactly what I was hoping for. Firm yet tender crumb, medium crust and great flavor. I'm happy!

Possibly the buzziest pub restaurant in London at the moment is The Devonshire. I heard the chef owner on a podcast mention the sticky toffee pudding, and was curious to give it a go (recipe here)... Oops, forgot its bonnet... I wasn't sure what to make of the texture; very light and moist, and not really like a traditional STP sponge. I thought it was operator error on my part - the batter didn't look right - but I found a couple of instances online where you get a decent look at the crumb, and mine doesn't look too dissimilar, so maybe that's how it's supposed to be. I still can't decide if it's actually great, or just a bit weird. (Interestingly, a Tom Kerridge recipe I made a couple of years ago is remarkably similar but employs a different procedure and baking method, as well as having a bit less liquid and using suet as the fat rather than butter.) The toffee sauce was good, the gelatine giving it a really nice gloss and body. Purely for illustrative purposes I mocked up another plate but didn't eat it, obviously...

Let: A = % fat for half-and-half B = % fat for the other milk C = desired % fat x = the proportion of half-and-half 1-x = the proportion of the other milk Ax + B(1-x) = C Ax + B - Bx = C Ax - Bx = C - B (A-B)x = C - B x = (C - B)/(A - B) Algebra is rusty but that should be correct. If not, just run to the store. 😆

I made a fortuitous discovery this week. While cleaning the freezer I discovered this. It seems that at some point in my sourdough endeavors, I saved some backup starter. I had no idea how old it was but I thought I would give it a try reviving it. It didn't look too good the first day. But the second day I knew that I was back in business. I fed it once again and used the discard to bake my first batch of sourdough in a couple years. I haven't cut into it yet but I'm pretty happy with the results. The little jar is going back in the freezer. @TdeV and @MaryIsobel don't give up yet. Just remember to save a backup.

The Cook's Illustrated how in thhe url above is now a dead end. But ATK shows it hear: https://www.americastestkitchen.com/how_tos/5524-how-to-substitute-dairy-products?queryID=8ea54ee587d7fb7b3eb464131e2f2b7a&indexName=everest_search_cortado_production Also found this yesterday: https://www.quora.com/Can-I-just-add-milk-or-water-to-heavy-cream-to-make-it-light-cream

Mellow out the two large jalapenos lol Also, chile Poblano rajas and sliced onions with herbs and cream is a Mexican thing, riffing on that

What's the purpose of the half and half?

First meal home after a 2-week vacation and I wanted something . . . green. Fortunately Mrs. C had thoughtfully restocked groceries. Roasted Poblano chiles, green beans, and leftover half-smokes with sauteed onion, garlic, and sliced jalapenos. Seasoned with parsley, thyme, and Mexican oregano, finished with a splash of half-and-half, and topped with diced avocado. Hit the spot.

This was an online order. I can find the Callol Serrats tins (medium size filets) and small glass jars (small filets) at a couple of local places but for these bigger jars (large filets) I ordered from Beaune Imports. They’re probably available elsewhere as well. I started ordering from Beaune during the pandemic when they were offering good prices on wines and other products that would normally have gone to restaurants. They’re not doing that anymore but still retail a few products like the anchovies.

I certainly do recall from the 1960s/1970s. But I admit my recall of that time period may be fuzzy. I have a memory of spaghetti with sauce on top and the waiter putting the parmisian on top with a heavy hand and a flourish. I think people tend to go quickly from "what we do now" to "this is how we have always done it" ymmv eta: and I wasn't necessarily referring only to what they do in Italy, but old style, what my parents always did. I actually often like having a bit of variety between forkfulls of past with sauce and forkfuls without for some dishes. I'm probably in the minority on that one.

Hi! Was this an online order or purchased locally? I really want to try these!