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Never order cheese in a restaurant in China They won't have any. Or if they think they do, it will be that filthy muck known as American cheese, which isn't cheese. But the problem lies elsewhere. Cheese is 芝士🧀 (zhī shi). Exactly the same tones 知识 (zhī shi) will have them convinced you're some sort of Buddhist seeker or similar. It means "knowledge", something restaurants aren't familiar with either.

I'd have saved them for St. Patrick's Day 😆 Great job as per usual! It looks delicious and I'm sure it tasted delicious! But. I'm going to have to speak to your husband. Garlic Parmesan Toast Cutie 🤣

My Chrome is a bit dated . I did note the ' saved Rx box ' is there any way the Box can be saved to the desk top, and function as individual files later w/o a browser ?

Pretty much the same as @ElsieD except I don’t have their app. Tapping the little bookmark icon on the website does pretty much the same thing. I save recipes I want to try and mark them as cooked when I do. Also handy that it lets you see a list of the recipes you’ve recently viewed. You can also create as many folders as you like.

Since I have just started to receive it, I decided that I did have to have a plan to save the recipes. The ones that I want to try I will save in saved pages on my browser. Ones that I have tried and liked I will copy and paste into Google Drive. Google Drive is the system that I use to save all my recipes and recipes that I would like to try.

I just got an email from BookBub that the Ebook of this is on sale for $1.99 at Amazon (US) and Apple Books. Yes, I bought it. Sadly, no ribbon bookmark!

If I have made one of their dishes I save it to "recipe box" on their app. If I am interested in making it I copy and paste it to Evernote.

Some of us subscribe to the NYTimes. their ' Cooking ' section is quite good , comparing to the rest of the internet, of course. How to you organize the various Rx's you might want to keep ? ie on your computer vs a bookmark ?

@Ann_T very pleased you got that sorted ' out ' I love Swedish Meatballs. yours look delicious

I would have tossed those green potatoes also.

Good morning! The CFM was delivered yesterday, but afternoon babysitting duties prevented me from posting about it (to make this comment relate to food, I brought two kinds of cookies with me, chocolate chip and peanut butter). 😀 This week’s meal was simple, which may be the wave of the future as I try to be more economical. Sausage and potato soup, bread, an orange. The soup was started with two kinds of potatoes, russets and Yukon gold. Instead of peeling the russets beforehand, I decided to boil them and peel after. Some of the skins had a green tint, which I wasn’t too concerned about, figuring I would be removing it with the peels. But the green wasn’t just skin deep, to my dismay. While I don’t think a little bit of green will hurt you, I decided to toss the ones that seemed too green, and I replaced them with frozen hash browns. The Yukons were fine, unfortunately, not pictured. Is this going to be where y’all all tell me I should’ve used the green potatoes, like y’all thought I should’ve used the charred cheese on a previous CFM? Look how green! BTW, my husband reserved some of the green potatoes for himself before tossing, and used them to make mashed potatoes for his supper. All of the green magically disappeared, and he said they tasted fine. But I don’t regret the decision. Some of the green potatoes. One of the two pots going. Browned Italian sausage, sautéed the trinity, plus carrots, and extra celery. The green potato replacements. Spinach, ready for the soup pots. Homemade chicken stock, boxed chicken stock, and chicken base was used, as well as heavy cream. You know how when you’re seasoning and tasting and looking for that perfect balance of flavors? I never actually found it, much to my disappointment. I never got that “yes” moment. I kept fiddling and adding and even my usual go to things didn’t make it happen, but I had to stop at some point. Mediocre sausage and potato soup, at your service. Each meal included a small loaf of Italian buttered, toasted, garlic Parmesan bread. Ready for wrapping up. The soup in container. C’est tout, folks!

When I asked Google to translate that page, the description mentions "lemon marshmallow". The little squares do resemble marshmallow - a very airy marshmallow that is spread/poured so its thin (not tall the way we usually think of marshmallow). Thomas Keller's Bouchon bakery book has a recipe for lemon marshmallow, I think his recipe might be based on egg white but I don't remember.

Chorizo and Sweet Potato Quesadilla from a CI recipe - not much to see from the filling on the pic but very tasty - Mexican-style chorizo, shredded sweet potatoes, piquillo peppers, cilantro and Monterey Jack cheese.

Tonight's dinner is basically the first meal I have made in about 10 days. A week ago Wednesday I went to the hospital at 6:30 AM and was diagnosed with an issue with my pancreas and gallbladder. Apparently the pain and vomiting I experienced non stop on Tuesday night was me passing a gallstone. Ultrasounds showed a large stone in the gallbladder and the MRI on Thursday showed that the pancreas was fine. There were no stones blocking the ducts, it was just unhappy with the gallstone that passed. I went down to surgery at 12:30 PM on Saturday to remove my gallbladder and I was home in my own bed by 4:00 PM same day. Haven't had much of an appetite so basically been feeding Moe out of the freezer and drinking homemade chicken broth that I had in the freezer. The initial diet after the surgery should be low fat. More chicken/turkey/fish than beef and pork. So I decided to make my Swedish Meatballs using ground turkey breast. I seasoned the meat the same as I would do if using beef or pork. I normally would have added a 1/4" of oil in the frying pan, but rather than do that, keeping with the low fat, I rubbed olive oil on my hands when shaping the meatballs and didn't have to add extra fat to the pan. After they were browned, I made a roux, using some butter and flour and then chicken broth. Let the meatballs simmer in the sauce and added a little cream near the end. Served over noodles. They were actually quite good. Moe really enjoyed them.

I don't post here much because we rarely take pictures of our dinners, but we did this time. "Turkish eggs, with a base of spinach and yogurt, and Aleppo butter sauce.

Halibut, butternut squash and cauliflower rice

Improvised red curry scallops with broccolini, served with jasmine rice. Tamarind, palm sugar, and fish sauce to balance flavors. For the curry paste, I supplemented pre-made red curry paste with Holland chiles, ginger, shallots, garlic, white peppercorns, and frozen lemongrass and blended everything up in the Preethi.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala Kate Jared A

I I'm not a great guacamole fan or a feta aficionado, but I'm coming to steal your clock plate.

I apologize if I came across as high-minded or as suggesting that changing a recipe was wrong. Not my intention or inner attitude. I merely meant that adding a trace amount of smoked salt doesn't magically turn a dish into anything that can be described as a smoked dish.

Abendbrot … bread with cold cuts.

Sad to admit, I've not used blocks because neither of the nearby Japanese markets carry them, or at least they weren't available the times I looked, and because the only blocks that I was familiar with were large and very expensive. I've since learned that smaller, more budget-friendly blocks are available. I may have to go into San Francisco's Japan Town to get good quality blocks. I'm hesitant to buy online until I become more faiiar with quality and what to look for. Maybe you have some thoughts about buying online? I've been buying bagged and shaved katsuobushi, and have definitely noticed qualitative differences, and some are smokier than others. I've been trying different brands and have noticed that price isn't an indicator of anything. Same thing with the kombu, although I'm narrowing down that ingredient to a couple of brands and styles. It seems that kombu from certain areas are more highly regarded than from other locations. Any kombu suggestions? Thanks for your help and support.

Grilled head-on, shell-on jumbo shrimp served with pasta with charred tomatoes and charred scallions.

Kerry, add Jared A. He can’t post.

If you are making dashi from scratch severely times per week, I assume you buy your katsuobushi blocks at a reputable source and slice it yourself. Have you noticed the the katsuobushi blocks itself has a smokey scent ? Because the very definition of katsuobushi is that the skipjack has to be cooked, smoked and fermented. So, it’s not a revelation that the two flavors go well together. Maybe your block was not of a decent quality. If you want a pronounced smoke flavor, look for arabushi designation. Get a proper one, preferably and you are set in the smokyness department (unless you are looking for that overpowering artificial smoke flavor found in certain commercial preparations). That salt does wonders for an umami-rich preparation shouldn’t be a surprise either. So, if you’ve discovered something new for yourself - good for you 👍