All Activity

Clean-out-the-fridge lunch: Chorizo, shrimp, three kinds of chiles (Poblano, Cubanelle, serrano), white onion, garlic, crushed tomato, spices, etc. Topped with crumbled feta Mrs. C made Dubai chocolate brownies

This is the short rib ragu with black peppercorns p 90 from Six Seasons of Pasta. The header notes say this is a play on peposa, a Tuscan beef dish with a lot of black pepper. The recipe calls for 2 Tbsp of black peppercorns for a 5 cup batch and that seems pleasant to me. I might add some additional cracked peppercorns next time. The peppercorns are softened during the long cook but still give a nice little tongue-tingling pop when you bite into them. The header notes recommend a curled shape like gemelli or rotini to capture the short rib bits. I chose the reginette (little queens) shape from my recent Etto purchase. I will be freezing the ragu in meal-sized portions and should have an almost life-time supply! Anybody want some?

Anything from Michelin fine style dining to street food. Never been to Canada so not sure what to expect from the food culture. Like where I live, it's really tough to find good Mexican food - so I wouldn't recommend people going for that. 😅

Six Seasons of Pasta has three recipes that use a celery root purée as a base for the sauce. The celery root is peeled, cut into chunks, simmered in milk with bay leaves and blitzed in the blender. I followed his suggestion to freeze the extra purée in meal-sized portions and look forward to using it in different ways. This is the Celery root and seafood "chowder" on p 372 With shrimp, scallops and white fish (I used rockfish), this really does taste like a seafood chowder, though if that’s what I’m craving, I probably want soup, not pasta! I learned from making one of the other celery root recipes to limit the amount of celery root purée to what’s specified. He says a few tablespoons in either direction is fine but too much really gives a gloopy, pasty appearance. The purée has a very light texture and is not pasty at all but too much and it really looks that way. I used spaghetti triangoletti as the pasta. The lemon juice and the drizzle of lemon agrumato oil added the perfect finish.

Mine is only 800w and I do more cooking in it than just reheating. I found it to be completely adequate for my needs.

@Tropicalsenior good points. I dont know what size Micro NYTimes uses but Id bet if your Micro is not ' close to full size ' you will find out using the initial times then adjust from then onn. just s guess . check PM's

What kind of food? What vibe?

Since I couldn't access the nyt recipe I went on a Google crawl and if I were to make it this is the recipe that I would use. I don't trust recipes that don't tell you the wattage of the oven that they are using and these people have kindly provided that information. It's also a very interesting site for Scottish recipes.

This sounds great! Has anyone eaten at Damas in Montreal? Their dishes looks fabulous. Looking for some a great place to eat at, my first day in the city.

this is about as big as I can handle 'as a sandwich' - the Stage Deli in MGM Grand/LV - the menu said the import the pastrami from NYC - totally believable - it was delicious

this one should be pretty amazing! (Not to say the others weren’t duh!!!😁) Here’s a Quick update on the event. The Friday : morning - there will be a demo/class organised by one of the chefs from the academy. Leaving the afternoon to do your thing. Dinner on the Friday will be in the area of the shop Chocolat Chocolat which will give you the opportunity to stock up on all the goods the shop has to offer (with no duties just Canadian taxes). We will need to discuss how many want to do a trip that afternoon for them to open a bit later for all your browsing needs (I always spend hours there). Saturday: Goûter will provide freshly baked assortment of croissants and treats so you are ready to tackle the day. With a full hands on experience with top of the line equipment. If you have any special demands / things you really want to try - please message Kerry Beal or myself and even Ruth Atkinson Kendrick ahead so we can plan this. Sunday morning : as always we finish and hustle to get everything done. With an amazing group photo and buffet for every one to share. It is a long weekend in Canada and there will be a lot of events that weekend. Montreal has a great food scene, parks and pastry/chocolate. It also has a lot of different suppliers worth checking out. Here are a few all happily closed on weekends: -chocolate-chocolats (big sponsor this year) -www.dr.ca (plan ahead to order) -www.vixit.ca -www.abcemballux.com And more to follow… For those enrolled we will share around march a whole list of places to potentially visit and discover. Some of canadas best restaurants are also in Montreal (shocking!!!) Can’t wait to see you there!

Thank you all for the compliments. It means a great load. we have now kinda figured out a system also inclusive of FDA and are trying to see if CUSMA still is in effect on such items. wish it was as easy as last year 😔. we are getting ready for the Valentine’s Day one - and also will start earlier as Christmas is right around the corner 😂. in the mean time - thank you for the love ❤️

I take it you've never been to Key West. That was first place we encountered chickens at restaurants.

@gulfporter, I can't imagine any place in the continental US allowing that to happen with animals being allowed in the dining area. They'd be shut down immediately by the health department. Especially with the prevalence of bird flu. But those edamame brought back a memory of having what looks like the same when we were at a business dinner somewhere and I can't recall where it was. Might have been a Roy's restaurant when he still had US locations. They were so addictive!!

Well, what does opensource bring? I think there are many levels in which this question can be answered. I will try a few: For the functionality : Open source will allow additional functionality that is either not economical or easy for the manufacturer to do. For example, custom programs for recipes (brewing, fermentation), support for custom accessories (heaters, stirrers, mixers), integration with other hardware or software (e.g. home automation, third party thermometers like Combustion inc). To do this in a closed source environment would require tremendous investment and a large sales volume to justify that investment. We do not foresee such large volumes for a niche device like this. For long term user value : This allows for repairs and spare parts. More importantly, it helps user retain the control on the product they purchased. While these are not the first considerations for a normal consumer during purchase decision, they come back and bite later when the money is already gone (just a couple of examples, one, two). Personally, I consider this extremely unethical, being a consumer myself. Even with all good intentions, there is always a possibility that the businesses die. What happens to the products you purchased if you can not get spare parts or troubleshoot? We want the user to have that freedom independent of commercial success of our company. Philosophical: Finally, we do not think everything should be around maximizing profit. There is a place in a society for that, but also space for something that is given to humanity as a collective gift to enrich the knowledge and life of other people and future generations. This is the philosophy of most open source projects like Linux. You can always agree or disagree with this philosophy, but in this case, we have chosen that path. Hope I have summarized at least the high level drivers towards open source. P.S.: About on-off control; while that is sufficient to achieve a crude control (simmer, mid, high etc.) it is pretty ineffective to control the temperature within a degree. While the control itself is on-off, we use advanced control algorithms like PID control which allow for very precise control. While we do use on-off, in reality, we can control that to the millisecond, giving us about 5000 power levels theoretically compared to 10 or so in a typical induction

Yes, magnetic stirrer would be possible in theory, but I would think it would be of limited use to stir thick sauces or stews. As an alternative, we are providing an 'auxilliary' onboard DC power jack that can be used to attach a sour-vide style water circulator for thin liquids or a 'StirMate' kind of stirrer for thick sauces or other solids.

To be honest, there is no definite timeline. We are a small company and we do realize this will be a significant financial endeavor for us. It would take around 100k for the tooling and first batch production, which is a large sum at our scale. The uncertainties around international trade are not helping either. Currently, we are working on building interest while we are busy using our prototype at home. Do sign up for our mailing list if you haven't already. That is one place where we will share progress as/when it happens.

Lentils with Tofu and Lemony Sauce - De Puy lentils are cooked with Suppengruen (the German mirepoix of diced celery, carrots, celeriac and leek - normally parsley roots are also included but are often hard to find in the US), garlic, tomato paste and vegetable broth. In parallel, you pan-sear pressed extra firm tofu until it gets some color. The sauce consists of yoghurt, lemon juice and zest, a little bit of honey and cayenne pepper. Once the lentils are cooked, the sauce and tofu are added

Chinese chefs and cooks are so accustomed to using soy sauce that they offten seem to forget to season any food that doesn't contain their usual go to. This particularly applies to any non-Chinese food. Your fries come salt free. Of course, you can request some 盐 (yán), salt 🧂. Note the rising tone. Screw up and use a flat tone,烟 (yān) and they'll be surprised but will probably manage to bring you the cigarette you have just asked for. Alternatively, use a falling tone, 宴 (yàn) and they will be delighted and rush off to the kitchen to start organizing the feast you just demanded. Try a falling then rising tone , 琰 (yǎn) and they'll think you're demented. Restaurants don't sell gemstones 💎 . Even getting the tone right can be problematic. Use 蜒 (yán) with correct rising and you've just called your server a slug 盐！

The things in bowls series continues, this chicken has a lime, maple syrup and garlic sauce although you can barely see it. I served it on a bed of rice, simmered baby pak choy and white beech mushrooms, then topped with bean sprouts, herbs and fresh chilli. Next night, same bowl different content. This is poached chicken drumsticks in bone broth with smoked paprika, garlic, onions and herbs then deboned and served on rice. A separate salad with fennel, mango, blue cheese, baby Roma tomatoes, avocado and rocket.

I’m also dealing with an embarrassment of mangoes. This is what 5 dehydrator trays of sliced mango look like.

I've never been & and they opened the year I was born! LA sure has some cool old restaurants. Just looked up their banana pudding and it looks fun Love that they serve it with a shot of sherry!

The upstairs (ie, rest-of-house) can opener broke a couple of months ago, so I took my OXO up there to be the main can opener in the house. A few weeks back I bought a very ordinary Swing-Away, which I've had before and considered solidly workmanlike. I got mine at Canadian Tire, though I believe it's the same model Walmart sells. While I was away, my GF used it to open the cans of soft food for our kittens. Much to my surprise, it works both as a conventional and as a side-cut opener. I never would have thought to try it that way - I loathe side-cutters - but I know many of you like them, so I'm throwing this out there as a potentially useful data point for someone.

Our last night in Kailua HI (Oahu) we returned to Roy Yamaguchi's newer eatery, Goen Dining and Bar. We liked the atmosphere, food and service, a younger hipper crowd with decent live (but mellow) Hawaiian music. We shared 4 items; Ahi Tataki, Roasted Eggplant (why can't ALL eggplant be cooked to silk in every restaurant?); Hamachi roll. And for dessert, a Basque cheesecake. Free table treat was a well-spiced bowl of cold edamame. The free entertainment was a rooster who would not stop bolting in from the sidewalk. The staff said that they let chickens/roosters walk thru their place, as do all HI eateries where the fowl show up, however this rooster was simply a bundle of chaos. He insisted on roosting on a service area, which the staff had to clear and disinfect and leave empty the rest of the evening, as well as the large table and chairs across from us. The staff (in good humor) had to go thru this drill literally every 5 minutes for the entire hour we were there. All they could do to try to discourage it was spray it with water, which did not in any way deter it. While he was an interesting dining companion his table manners were abhorant.....it was if he was raised in a barn.

Shrimp curry with chayote: Brown fry onion, then add garlic and black mustard seed. When the mustard seeds pop, mix in chayote, turmeric, and water and cover. When chayote is nearly tender mix in shrimp, bay leaves (sub for curry leaves) and cayenne. Finish with chopped cilantro. Recipe called for asafoetida but I reverse-engineered it with onion and garlic. 🙄 Basadi dal: Simmer red lentils (masoor dal) with water until soft. Fry thinly-sliced onion until translucent, stir in panch foran, then fry with crushed tomato, cumin, paprika, cayenne, and turmeric. Mix with lentils and enjoy. My favorite lentils recipe, very easy and very tasty.