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That is … interesting. Can you outline the recipe a bit ?

Moe's breakfast. Cornbread Waffles.

An ultimate kitchen has everything, but that's not your situation. I think the big problem here is the focus on combo MWO+convection. In my limited experience, these two really don't belong together--with every one I've owned, the oven/broiler took a crapper. AND, the oven wasn't very good. From what you've written, I'd buy a dedicated oven with convection, and try doing without the MWO. If you can't do without, buy the tiniest dorm-size MWO you can find and put it away somewhere.

The other day, I made Rancho Gordo cicerchia beans with shiitake and brown beech mushrooms over polenta for breakfast. On Wednesday, I tossed the leftover beans and mushrooms with pasta. Yesterday, I picked up my weekly fish share - rock crab claws - so I made the Butter Garlic Crab from Dishoom and stuffed it in a toasted brioche bun. The recipe cooks plenty of garlic in butter, adds ginger, green onion and diced green chiles, then the crab and finishes with lime juice, dill and cilantro. I liked that it was flavorful but still let the crab be the star.

Leftover chicken Caesar stuffed into a flatbread

It's a really good book. But just to mention it: it's not mainly about ganaches and bonbons in general - but loads of other things as well.

Meera Sodha's rutabaga laksa from her cookbook East. I used a local Macomber turnip from my CSA box.

In the continuing discussion of whether to temper colored cocoa butter, I thought this post from May 31, 2024, on Instagram from Sosase Chocolate might be of interest: I was especially intrigued by the poster's discussion of using silk (particularly "if I use too much silk, it will crystallise too quickly during spraying)."

Crumbed lamb cutlets for dinner with jellied mint sauce

@ChristianD - welcome to eG! I notice you posted back in March and no one welcomed you. We'd love it if you would introduce yourself to the group. It would be nice to learn about you, what you are doing and what prompted you to develop this ganache calculator. That's a pretty complex looking calculator you have developed and I'm sure we'd all love to take it for a spin. You'll find lots of beta testers here. Perhaps you could start a separate thread for it so it doesn't get lost in the middle of this thread that started 10 years ago.

How would I know? Oh! You don't thing I bought them, do you? 🤣🤣🤣

Do the pillows come with pillowcases for easier cleanup?

Hello! Thank you for this. No, I’ve not read this one. I’ll have a look at it. Thanks !

Thank you Jim! I will have a look at the resources above.

I just arrived back in New Mexico. I'm near the ABQ area, so I'll provide some post-COVID updates to this post over the coming months as several places unfortunately did not survive the pandemic. I'm going to stay away from chains as several can be found downtown, like Fogo Du Chao, Slapfish, Ruth's Steakhouse, and many others make an appearance in the city. I'll start with some of the historic and good places that remain, such as Golden Pride for fried and roasted chicken as well as ribs at a reasonable cost. Frontier restaurant is still around and is well known for their Cinnamon buns. There's Burger Boy in the East Mountains about 20 minutes outside the city. Unfortunately, I can no longer recommend stopping here as the food is overly expensive and a hit or miss now. Try 35$ in 2024 for a burger with tater tots, a fountain drink, and a chocolate malt shake. There's also Rumor's Brewing in Cedar Crest that has great pizza, my opinion is based on having lived in New England so I know good pizza, (note: sauce is a little salty, the dough is excellent) Their beers are quite good as well and there is often live music throughout the week. Stay tuned. More updates are forthcoming.

I could use some suggestions here. Recently, my GE Profile Convection Microwave died during an extended baking period. I've already started to look at repairing it; however, parts are somewhat hard to come by. I've looked at many new models, and I'm quite disappointed as none of them reach 450 degrees, or they have silly designs that make one wonder what the engineers were thinking. Has anyone looked at the Advantium line? No racks, nope you get a round microwave plate and an elevated wire rack that sits on it. Quarter sheet pan, forget about it, rectangular dishes are a no-go, so most of my cookware won't work in one. I recently bought a Tovala oven while I source parts to repair my existing oven. It's pretty....small and kinda neat, but again their design rules out a lot of standard cookware as they just won't fit or work on a rotating tray. Unfortunately, the one piece of kit I've seen that seems to have all the right features will require some modifications to make it work; it's a built-in Microwave/Convection oven, not an over-the-range (OTR) design, so it doesn't have any lights and no ventilation fans. So, I'm reaching out to this community for ideas on how you'd kit out this space given the following requirements. I'm exhausted from my searches so far, mainly because I don't want to lose any more space. Giving up my kitchen aid mixer that lives in the lower cabinet isn't an option, so here I am asking for some suggestions. Overview I love to bake, so I have to have an oven. I love to cook so a cooktop is essential. A microwave is nice for quickly melting things or defrosting something and that's about the extent of what I want from a microwave. Limitations 120v AC Propane available Galley specs Above countertop 30" width, 26" deep, countertop to cabinet bottom 30 3/4" Below countertop 24" width, 26" deep, 33 1/2" floor to counter bottom secondary space 40" width, 17" deep, 14" from counter to cabinet Given the above, how would you design your ultimate kitchen? All suggestions are welcome. There are no appliance cost restrictions. Function first, then beauty, and lastly, price.

Hello, I love the atmosphere here, and hopefully, I can contribute some of the tips and knowledge I've gained over the years for cooking in small spaces, some of which might even prove useful in a regular kitchen. Feel free to hit me up if you're traveling in the US, as you might just get lucky and find yourself with some knowledge of the place you are traveling to in regards to food. Oh, and I'm always open to suggestions for any travel destination in the US.

It is normally only used with seafood. I elaborated on this serving style on this topic .

Yup, crabs were the first thing I thought of. But serving on paper makes more sense for picking crabs.

I'm used to eating steamed crabs like this. I think I might balk at a tableful of hummus or something saucy.

That’s right. We bought a jar in the store to make some whipped honey butter for an appetizer we made. Had some left over so I thought I’d give it a try with this loaf. Taste test in the AM! 😃

It's honey that's made spicy by simmering it with peppers or something like that. It seems to be trendy now.

I would like to take this opportunity to refer you to the test version of my ganache calculator, which you can find at http://ganache.guru/Test_EN2.php. It offers a range of calculation options, provides recommendations and is able to perform a variety of parameters (including consistency and shelf life) based on the ingredients. This may help balancing recipes for truffles. One of the biggest advantages is that most of the common ingredients (currently about 1500) are already stored here and do not have to be entered manually. If certain ingredients are still missing, you are welcome to send them to me. For any questions and/or requests, please do not hesitate to get in touch. If you have any suggestions regarding additional functionality or if you are missing functions, please feel free to let me know. I will gladly try to implement them.

What is hot honey?

I made a salmon caesar salad for dinner.