All Activity

I went ahead with the panade. I started it even though I wasn't hungry, then while I was cooking I ate a bunch of salami because I was hungry. But. Now I've finished the bread cubes, sliced onion, sliced red bell pepper, kale, some spinach, a couple of mushrooms, and a chunk of applewood-smoked Gruyere that's been riding with me since before I left home. There are a bunch of plastic containers out of the refrigerator and cleaned. Of course I had to do a taste test, though I wasn't hungry. Pretty darned good, and I'll have several meals out of the deal. Those meals, of course, will go into the plastic containers I just washed. Can't have open space in the refrigerator now, can I? 😀

Glad to see you back. Your meals are simple but always perfectly prepared. That steak looks so juicy.

Been lurking but not posting any dinners lately as I am basically just making the same things as always. But here's another "same old same old". Filet, cooked SV then seared, served with steamed Brussels sprouts.

Swordfish which aren’t catfish are 剑鱼 (jiàn yú) in Chinese. Xiphias gladius in scientific terms. It is no surprise that we get them here; they are one of the most widespread sea fish being found in all oceans, except in the Arctic and Antarctic regions. Swordfish distribution (blue) The pink fleshed variety available in some places is a result of those fish’s diet, but are unavailable here. Image: cshdsj.com.cn.jpg They normally grow to around 3 metres / 10 ft in length unless caught first. Those I see here are much shorter. Despite being found in local waters, it is not a particularly popular fish here. When available, these oily fish are usually sold as steaks which are fried or occasionally grilled. I have once or twice however seen what I take to be babies sold whole in some supermarkets. There are concerns regarding the conservation status. Swordfish sells at around $2.30 / 500g. The USFDA recommends that young children, pregnant women, and women planning to become pregnant not eat swordfish as they can contain high levels of methylmercury,

Our neighbour dropped off some fresh-caught salmon and we enjoyed it for a couple of dinners and also a couple of lunches as salmon salad sandwiches. A dinner we have quite often, but we still enjoy it. Simple teriyaki-type marinade, with steamed broccoli and carrots and Instant Pot Spanish rice. Crappy photo, but tasty food! I love our generous fisher friends and neighbours!

I could also see this marketed to college students for their dorm rooms. Sometimes they can't have a regular hotplate/burner but they can have small appliances like a coffee maker.

It was JSAW Mastectomy Designs; I couldn't find them just now (I bought them in 2019) so perhaps they are out of business now. But there are other companies doing the same thing now. Possibly talk to an orthopedic doctor, or a plastic surgeon (I was lucky enough to have an amazing plastic surgeon and he also specialized in hand surgery so he did my carpal tunnel surgery after the BC) and get their input about how people use their hands/wrists after injury.

I'm about ready to dive into a little creation that's a riff along the lines of a Harira soup. Tomorrow I'll get the wheat and plan to cook on Sunday. Your example of pearled barley was helpful ...

"Delicious chicken bits" from Madhur Jaffrey: Cubed chicken breast, tossed with black pepper, turmeric, cayenne, cumin, ajwan, garlic powder, smoked paprika, and oil. Chicken is browned in the wok and then baked under parchment paper. Someone kindly posted Suvir Saran's recipe for Crispy Okra Salad (clicky), so I had to give that a try. Thumbs up from Mrs. C, who is typically a non-okraphile. I had mail-ordered amchur powder (dried green mango) and the package arrived just before dinner, along with some hiking socks (not included in the meal).

Only one way to find out!

Good luck with your taxes. i was on the phone, either waiting or on hold by the agent, with IRS today for over an hour. Received a letter that I had a large credit balance that needed to be addressed. After much back and forth and holds, I convinced her that they were estimates that should have been applied. She agreed and said I should file an amended return and include them. "They are listed on the current return, line 33!" "Ah, so they are. You can disregard this letter." I decided it was time to take a nap!

"The vision was actually to wake up to a complete breakfast . . . " one egg sunny side up is not a "complete" breakfast. just saying . . . so,,,, whadda' about the rest of it? next, from timer "Start" to 'egg all done' is how many minutes:seconds? how does that time duration compare to people woken by an alarm, hit the toilet, wash up, brush their teeth, get on a robe and go wander into the kitchen? ..... and make a slice of toast . . . given that it takes +/- 2 minutes to preheat a pan to fry an egg, and cracking an egg into the pan is 3-6 seconds, and ~3-4 minutes to cook the egg - any number and anyway you want . . . what does this device accomplish? the disassembly/wash/clean up looks to take that much time or more , , , so, what is the net time saving for one/two eggs sunny side up?

No need to drive anywhere today. It was pleasant outside for a walk this morning, but now the wind has come up again...just as gusty, and just as dusty as yesterday and the day before. It's a good day to work on the taxes I've promised myself I'd do. Well, I've hit a wall. Time to eat. What to make, what to make? Those potatoes I rescued are still waiting on the counter to be cooked. Do I want to make potato salad? No. Do I want a sandwich? No. I finished the last of the Sopa de Lima last night. I don't feel like starting tonight's planned panade yet. I really, really like the salad dressing and salad recipe, give or take minor ingredient adjustments, from this article: Don't feel like cooking? Try this easy and savory Antipasti Salad. Okay, salad dressing was already on my to-do list today. Before dressing (and before I thought to clean the phone lens), here's what I had: After tossing, serving and dressing (and cleaning the lens): It's now 2:30 pm. Will I feel like cooking that panade this evening? I dunno yet. I do know that I'll have to clear the "desk" of all this paper and do something else more entertaining. Otherwise I'll start the comfort-food noshing. Look out, chocolate Easter bunnies!

As many of you will know, I raise rabbits for meat. I've done some back of the envelope math at one point or another and worked out that even a small establishment like mine (4-6 does) can put something on the order of 800 lbs of meat in the freezer in just one summer, depending how hard you want to work them (and a few other factors). That compares favorably to most forms of larger livestock, though of course (as I've often joked) you don't get many steaks or chops out of a rabbit. Having made that joke repeatedly, one day my GF challenged me on it. She really enjoys breaded schnitzel-style cutlets, and wanted to know if I could figure out how to make them from a rabbit. I gave it some thought and decided that hind legs or loin pieces were my best bet, so last night I thawed two saddles of rabbit (ie the two loins, and the piece of spine joining them) and gave it a shot. Here's the end result: Three of the loins I left intact, just removed the silverskin and pounded them out. One loin I cut diagonally in half, to make two smaller portions for the kids. There were also the tiny tenderloins, which I didn't bother to pound because they were already quite thin and (of course) tender. Finally, I had the four vaguely triangular pieces of thin belly meat which I'd left in place when I broke down the rabbits; those I pounded with the studded side of the meat mallet (you'll see two of those at the top of the plate). They were chewy, but not unpleasantly so. I served them with boiled potatoes, steamed cauliflower and broccoli, and gravy. No plated pictures, because I had hungry/impatient mouths to feed. (NB: I also roasted the pieces of backbone, with the bits and pieces of meat that weren't worth trimming off, and those are in the fridge as an agreeable nibble I can reheat and pick clean when the mood strikes.)

Basically the wheat version of pearled barley, I guess. I expect you could use it in recipes calling for wheat berries, but dial back the cooking time somewhat. I'll be curious to see what you think of it.

Hello @Can I Cake. This is a great place with some very friendly, clever people. Welcome! Look here Edited to add that I really enjoyed looking over your website. Looking forward to hearing more from you.

Haha thanks so much for your reply! I also appreciate that you are giving me some additional avenues to look into before 86ing the idea completely. For example, I am totally onboard with your idea that it may not need to have a mega large sales volume, but maybe just enough to at least start somewhere and then expand later. The vision was actually to wake up to a complete breakfast and then additional meals and automating the kitchen, not just a fried egg. It just sort of started here. So, maybe I need to figure out how to talk to more folks who live with a chronic illness or other disability, like you said, as well as perhaps some hoteliers who have self-service waffle makers, etc. There are definitely new challenges to doing hardware right now...so let's see how that goes! Thank you again!

I don't have anything much to add that hasn't already been touched on, but (shrug) that's never stopped me before... I'll add a +1 to the possibility of it being attractive to people who live with a chronic illness or other disability. That's an under-appreciated market (a great many of the kitchen gizmos you've seen on late-night infomercials began with that market, and then expanded into the mass consumer sphere). Also, there are a lot more people with disabilities than most of us realize, not to mention how many of us will be temporarily sidelined by illness or injury at some point in our lives. The hotel breakfast-bar idea seems plausible to me as well, at least as a niche/novelty item. I doubt you'd place them at every Holiday Inn or Best Western, but as a very small company you night not need a large sales volume to do your 401(k) some good. Here in the Kitchen Consumer forum you'll see a very similar request for feedback (a precision cooker) by a European entrepreneur who has been successful in just such a modest fashion. That said - and far be it from me to throw cold water on anyone's dream - it could be argued (for reasons too obvious to require comment) that you've chosen the Very Worst Possible Moment to be prototyping a new electronic device, having it manufactured, and bringing it to market. ETA: Took the time to look up info on the prevalence of disabilities in the US, then forgot to include the link. https://www.cdc.gov/disability-and-health/articles-documents/disability-impacts-all-of-us-infographic.html

I suppose wheat berries might be used as a starting point,but while I know the difference between the two, I'm ignorant enough that I don't know how to substitute one for the other. Might be an interesting project to find out, though.

I had some leftover cream from the choux puffs and, after admonishing others for being unseemly, I thought it unwise to simply plant my face in the bowl and inhale. So I made fairy cakes instead... Strictly speaking, I suppose these are more of a fairy cake/cupcake hybrid, combining a dainty base with a creamy swirl on top. And I'm kicking myself for not doing the fairy wings.

Hello everyone! I'm excited to be a member of the eGullet community. My love of baking inspired me to start Can I Cake, where I make personalized cakes for a variety of occasions in the Dallas-Fort Worth area. I enjoy experimenting with tastes and designs, ranging from traditional tiered cakes to more creative creations—including gluten-free and vegan options. I’m looking forward to learning from fellow food enthusiasts, sharing techniques, and discovering new inspirations. What are some of your favorite cake flavors or design trends right now? Excited to connect with you all!

So my wife is making a bean recipe for tonight that calls for tomatoes.. Can she opened had the tomatoes packed in puree. So I took a small head of garlic + hot pepper flakes in olive oil. And added the tomato puree and some cut up tomatoes (she didn't need all of them). Finish with basil (fresh plant in the kitchen keeps on giving), salt, tiny bit of sugar, small splash of red wine vinegar. Wow - amazing full tomato flavor sauce this is!

I meant to say I see no way it would damage the blade.

Yes, I should go ahead and do it, or, yes it will damage the blade? Edited to add: sorry about asking two (opposite) questions.

Thank you for sharing! Would he be willing to take an egg out of the fridge and drop it into the machine, or would it need to have a hopper/magazine sort of thing that holds and refrigerates all the eggs? Ah, I hadn't thought of it in that context, and that makes sense... My uncle had a procedure done and needed several different items but only for a few months. Where did you go to buy your clothing? For example, we have a medical supplies store, I wonder if it would be worth talking to them. Very helpful to know, thank you! All super valid points... an egg isn't really that hard to cook to begin with, so I guess my thoughts are... (1) maybe it just doesn't make sense (2) maybe it makes sense for someone who struggles with it for some reason (3) maybe it's not about doing something faster, but rather having something be babysat for you while you can do other things (4) or maybe, with automated egg loading and egg shell disposal, it may actually solve those problems you mentioned... Thank you! The last thing I want to do is try to have an answer looking for a problem, lol...so if there's not an obvious need, I don't want to try to bulldoze it through. But if there's something here, even if just a seed, that could leave to something useful, I'm all for it...but you're right it seems it may need more thought.