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I know it’s a bit late but John sounds like someone I would have liked to have consulted. My partner has Cape Malay roots (he was born in the infamous District Six in Cape Town) and when we first got together with him I had no knowledge of Cape Malay cooking despite being a foodie since I was a child. I ended up asking many of my new South African friends about it and now have quite a few books on the subject. I also now know what “Cake flour” is. I am happy to share my knowledge with you all if I am able and share some of the recipes I have made and learned how to cook. I’m a New Zealander so my weights and measurements may vary.

I saw this today, and it occurred to me that I hadn't seen this thread updated in a while. Didn't realize it had been two years... has it been y'all powering Amazon's stock price this whole time? (...bunch of enablers...)

@gfweb 1) buy it . 2) park it . 3) wait for it. 4) sleep much better. QED I did.

Lets remember : the IDS is not perfect. but can be worked with and , if iin-door is meaningfull its the right deal. when one works with is , and the rest , is well woth what you get.

Except that when I go to place the order I get a message saying they won't ship to my address. Following up with Amazon.

What a great deal. Appx. $100 shipping to Canada.

Breakfast sando: Avocado, kimchi, fried egg and a drizzle of kimchi mayo on toasted focaccia aka leftover pan pizza dough.

@gfweb Wrong thinking. 1 ) pull the trigger now. as its a very good deal , will not be repeated any time soon 2) Let The Box , as it did to me , Speak To You , later. 3) done. No Jibber-Jabber . Fiddle-Faddle , just Done.

Me too @Maison Rustique !

Oy vey. But of course, as we all know, Wolfgang Puck was the originator of the smoked salmon pizza - at Spago - 43 years ago! https://guide.michelin.com/us/en/article/features/wolfgang-puck-smoked-salmon-pizza

I love my old school rotuts-approved pellet smoker And I truly have no place to put Smoke Boy.

BTW : This https://www.amazon.com/dp/B0DZ31N2WN?ref=ppx_yo2ov_dt_b_fed_asin_title slides on to the existing water tray . the Prime Deal offers https://www.amazon.com/GE-Strainer-Designed-wastewater-Dishwasher/dp/B0DM6X4QLR/ref=sr_1_1?crid=1RVBYU32QDC9A&dib=eyJ2IjoiMSJ9.02vhs7FDuYOF9BQh_hmu0YWZY_Wjz732j8s5S_Oy-_Yqr4B_atqEa4n6Y2HQ0YYl.9w5w-mgo8OxVJx5sPuXsi6aWeB8380WeNcNphxBAQBU&dib_tag=se&keywords=GE+Profile™+Smart+Indoor+Pellet+Smoker+accessories&qid=1752073039&s=home-garden&sprefix=ge+profile+smart+indoor+pellet+smoker+accessories%2Cgarden%2C87&sr=1-1 not sure why also key : https://www.amazon.com/Kona-Mesh-Smoker-Mats-Non-Stick/dp/B0D3RPVMGL/ref=pd_sim_hxwPM1_sspa_dk_detail_d_sccl_3_6/131-3625381-0478540?pd_rd_w=3YmEg&content-id=amzn1.sym.3a852a98-d65f-4301-9bd0-9b589b14d1ef&pf_rd_p=3a852a98-d65f-4301-9bd0-9b589b14d1ef&pf_rd_r=DXZMCTNY0BEY5MZWKN4K&pd_rd_wg=Xq2Y5&pd_rd_r=52e22aad-43c0-46fd-9e3b-c8fda652c3c3&pd_rd_i=B0D3RPVMGL&psc=1 non stick matts.

@gfweb time to pull that rigger .

Two other “pizzas” from the book that I have posted in other topics are basically stuff piled on a pre-baked pan pizza dough. They’re both good, but I wouldn’t call them pizza. @weinoo should avert his side eyes 👀 from these for sure! Smoked Salmon and Cream Cheese Pizza for a Crowd p 199. This is a pan pizza crust, topped with Everything But The Bagel seasoning and baked, with the toppings (chive cream cheese, smoked salmon, capers, red onion and dill) added post-bake. Since it’s written for a half sheet pan, it really would make enough for a crowd. I only made one piece and saved the rest for sandwiches. The Asparagus and Prosciutto Slab Pizza is also baked nekkid and topped afterwards. It’s topped with Camembert, shaved asparagus dressed with olive oil and salt and prosciutto.

Correct its a prime day deal. and a very good one :

Its a Prime Day Deal :

Here’s the Raw corn salad with cherry tomatoes and edamame from Pizza Night p 98. I used fava beans instead of edamame. Nice, fresh summer salad with avocado and feta adding some richness. No need to make a dressing, just toss with a squeeze of lime juice and drizzle of olive oil. Nice, fresh summer salad. I had it with a slice of the baby kale and sizzling scallion pizza I posted yesterday. The book pairs this salad with the Puttanesca pan pizza with tomatoes, onions, anchovies, and olives that I posted over in the Dinner topic before I started this one. I’ll add it again here for completeness. As usual, I made a half recipe in a quarter sheet pan. This pizza starts with mozzarella, topped with a layer of caramelized onions, then an anchovy and garlic paste, capers, olives and cherry tomatoes. I like that the anchovy paste distributes that flavor across the pizza vs whole anchovies. I’d pair that pizza with a green salad rather than the corn.

A little known fact, of which I only recently became aware is that lychees are prone to producing conjoined twins. However, the dominant twin quickly kills off the runt of the pair. Most often they look like this one at the front. But occasionally like this. You don’t tend to see these in the stores (and certainly not in the canned abominations) as vendors remove the unsightly specimens. I get my lychee directly from the farm so get the mutants.

First the name. Are they litchi or lychee? Actually neither. They are 荔枝, pronounced lì zhī (lee jig) in Mandarin and lai6 zi1 (lie zip) in Cantonese. The etymology of the English is unclear. The scientific Latin name is Litchi chinensis. However lychee is the more common.

I really had a yen for this favourite dish tonight. I have made it in the past but one local restaurant does a class A version so I ordered delivery. 黄豆焖鱼仔 (huáng dòu mèn yú zī), Stewed soy beans with rice paddy fish. A local Miao minority dish. With rice.

@ 559.

My sister brought some halibut home from the farmer's market next to her office yesterday, so we had mustard coated and roasted halibut with lemon caper butter, mashed potatoes, roasted broccolini and some peas from the freezer to bulk out the broccolini.

@Rodi My arthritic hands no longer allow me to knead bread. I use my bread machine for mixing/kneading/rising, then take the dough out, shape by hand and bake in the oven. Much prettier loaves and still saves on the work!

Fair point.

The Amoretti tiramisu is water-based (they do have an oil-based one, but it also has cappuccino flavoring, which is not what I am looking for), so might present problems, depending on how much is used. I have tried an Amoretti custard flavoring for another purpose, and it was not satisfactory. What I am looking for is that wonderful eggy taste of sponge cake, specifically cooked eggs and sugar. When I grind the ladyfingers and make the crispy layer from them, that taste does come through, even when paired with the coffee mascarpone ganache also in the bonbon.