All Activity

A few hours later I was a little hungry so I got the chicken sandwich of the Delectable list:

Second meal, SIN-Newark: The croissant was served warm and was nice and flaky. Wonton mee with char sieu and Chinese broccoli from book the cook. Pork was really tender and both the wontons and noodles were good also. And their sambal was a nice touch.

Singapore Airlines biz class has ruined me! I used to think that the food in premium economy on this airline was amazing, but this time it was disappointing - even though it was probably the same as always. Also, I felt like the service was extremely rushed, but now I'm comparing apples and oranges. Here inPE, there's a couple flight attendants for maybe 40-50 people - in biz, there's maybe one attendant for 6 or 10. Obviously there's no comparison. In biz, when my water glass (of Perrier) was slightly less than half full, the attendant poured more. Here in PE, they have Schweppes and no refills until much later... I'm not complaining - this is still heads and tails over what I've seen on most other airlines. Menus for tonight's fight: I didn't get anything off the normal menus but instead used Book the Cook ordered in advance. There's a lot of choices - even more coming from Singapore than from NY - at least 10. Cold smoked shrimp salad but rather than served with potatoes as on the menu, it looked like farro or something. The roll was warm and stuffed with garlic butter. Really good. Chicken biryani. Tasty as always. The lime cake was also really good - light and just sweet enough to balance the citrus.

Pumpkin soup for lunch made by my husband which was delicious.

I recently had garlic scapes risotto at a restaurant and it was really good. Of course I don’t know how it was actually made but I could see they were finely chopped and incorporated into the rice. You can see two asparagus spears as a garnish which could be confusing but the flavour was different so I asked. You can also see white garlic flowers used as a garnish.

Hastily put together avocado on toast with slices of Camembert for breakfast

Last night's mesquite burger was quite good, though I saved half of it for later. As I said I pulled at 56C. Surprisingly both the BBQOVN and the Thermapen agreed. Smoking time was about 45 minutes The meat looked uniformly pink like I would expect at 56C. The burger actually looked like it had been cooked sous vide: no gradient. But with a Mailliard crust. No searing necessary. Result was easy enough for me to chew. I worried a little because of food safety concerns over ground beef at that low temperature. So far I'm still alive. Also last night I came home from the store with a lovely thick fillet of bluefish and a couple lemons. The fishmonger kindly cut off the thin end of the fillet before weighing. The thick piece I got home with was a little over a pound. Very nice, no bones. I cut the fish into three portions. A whole fillet would not fit in the GE smoker. Conveniently the GE has three shelves. I made a brine and let the pieces sit overnight. The plan was to remove the pieces from the brine before I left for work so that they could dry and be ready to smoke after I got home. As it happened I fell back asleep after my alarm went off, and the pieces remained in the brine all day. They are now dried off and in the blast chiller till tomorrow.

I'm surprised to learn they are expensive in the UK. Maybe because they are little known and so, low demand? They certainly aren't expensive to produce. Here they are towards the upper end of green vegetable prices, but I don't think anyone would call them "expensive". About the equivalent of ₤1.40 for 400 grams today. For others elsewhere, that's about $1.90 USD.

Sautéed onion and peppers with sausage. And corn cooked different than usual- partner found a recipe that called for simmering in a mix of milk, honey, butter, and jalapeños. Only had one jalapeño so I added chili oil. The end result was not worth the effort.

I've used them in the most obvious way, which to me is pesto! But I also used them to make the Green Garlic Dressing that I love so much, though the scapes didn't seem to break down the same way that the green garlic does and I ended up straining after blending. It still tasted great, and I guess you could skip the straining but I didn't like the texture. The end result was not nearly as thick as using green garlic but it may be that the scapes i used were getting a bit old? Green Garlic Salad Dressing 3 stalks green garlic (white and green parts) chopped 1/2 cup olive oil 2 tablespoons apple cider vinegar 1 teaspoon mustard (I used a honey garlic mustard) 2 tablespoons honey 1 tablespoon lemon juice Salt and pepper to taste Blend until dressing is smooth and emulsified (like a smoothy). Refrigerate. Drizzle green garlic dressing on anything to add a sweet, intense garlic flavor. From salads to pasta, to bruschetta and roasted vegetables. Edited to add: I tried pickling them one year but I honestly did not like the result. The texture was not pleasant to us and not sure the garlic flavour was intense enough. But that may have been me, I know other people like them pickled.

https://www.thegarlicfarm.co.uk/blogs/recipes/how-to-cook-garlic-scapes Here's the farm mentioned above and their suggestions for how to use them

I did do a search for garlic scapes but I got a message that nothing could be found. I thought that odd. Now that i've checked again, there are a bunch of ideas. I must have searched on "topics" rather than "everywhere". Thanks you.

If you search eG for “garlic scapes” you’ll find some good ideas, including pickling them, if you have an abundance. Like @Ddanno, they’re not all that easy for me to come by so when called for in a recipe, I often have to use garlic chives instead.

I've been trying to get hold of them on and off for a while but the only source here I know of is a speciality farm that sells out almost as soon as they're available (and they're bloody expensive). I'd love to try them chargrilled, smacked up in a ratatouille, part of a pesto etc.

no - the 8-16" thick "hamburger" is neither 'common' or 'normal' it's a 'feature' of specific places/eateries looking to make a splash. known if advance,,,, I'd not go there. inane management . . . .

I thought for ten seconds about springing for a Vitamix, which was seriously discounted yesterday, but the truth is I use a Ninja bullet thing for smoothies and find that the Bamix immersion blender works great for creamed or blended soups. So my haul for Prime days was, to say the least, modest. The Sciara pistachio cream I like was reduced. My favorite cotton socks were heavily discounted, so I bought a pack of those. So,no serious investment that challenges my counter space. I can't bear spending time scrolling for deals. Usually I'm glad when Prime Day is over.

I'm all for anything that allows us to discover, or keep us doing what we love, as we go thru the (seemingly never ending) curveballs and challenges that life throws at us. Smoke on @rotuts!🦃🐔🐄🐖

I agree w both of you. getting outside , for me , is not as easy as it once was. MC the cat , etc. the IDS keeps me ' Thinking Smoke ' that's it.

As cool as the indoor smoker is, your tube smoker is not dependent on electricity or a phone app, and will never need a firmware update.🙂

Sorry, I should have said "enable," not "push!"

I thought long and hard. But I really don't have a good place to put it. My Rotuts-approved tube smoker does everything I need. And I easily smoke outdoors. There is no lack of outdoors around here. 🫠

I also bought an Apple Watch 10. My Fitbit died a while back and I’ve been toying with the idea of getting one as a replacement so I figured I’d give it a shot.

Garlic scapes are very common here. They're just treated as another green vegetable to be served as a side to other dishes. Usually simply stir fried (in lard). Or used in other stir fries alongside other ingredients. Stir fried garlic scapes with ham They are also grilled by roadside vendors as a popular street food snack.

Does anyone use garlic scapes? If yes, how to you use them? I have a bunch and don't know what to do with them. They came from a joint garden we have with my SIL.

Apple Watch 10 for Significant Eater - used points I found on a credit card I don’t really use any more, and it came in at $279.00 + tariff tax.