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Ai

Regarding current discussion for Shel_B, I'm sure it's already been explored to just add a little flour/starch/gelatin slurry (or just use direct starch) rather than wasting all that freezer space to add a little more thickening agent. On the original topic, my aunts and their past generations would make soup from the left-over pasta water, especially when they made fresh egg-pasta or halušky/gnocchi, I think even potato water, too -- I've done that a few times, really good for the vegetable soups like a light garlic soup with sage and a fried egg, cauliflower, dumpling, other root veges, etc. Being eco friendly or save water or create saucier sauces, simply make the pasta "risotto" style, where it's just enough water so it's all done when you make it and you have a really nice cooked slurry. I find myself doing this a lot especially when in sustenance mode.

I've been to Athens today. Thank you @BonVivant ! !

I got halibut in this week's fish share and picked up ingredients to make a recipe from Sunday Suppers at Lucques but got lazy and decided on this very quick and easy Soy-Brined Halibut with Mustard Greens, Sesame and Lime from Dining In. The fish gets brined for an hour or two in a mix of soy sauce, rice vinegar and water, then poached in a similar mixture of soy sauce, sesame oil and water. The greens get tossed into the pan to cook along with the fish. Lime juice is added to the liquid in the pan and it's spooned over the fish and greens. I subbed beet greens instead of mustard greens as it's what was on hand. To avoid turning the fish pink and to allow for a longer cooking time for the beet greens, I cooked them separately. With the low-sodium soy sauce I used, the brine was pretty dilute so I'll probably add more soy sauce or reduce the amount of water next time to make it more concentrated. Nice, quick meal.

Unless someone cooks ONLY on a Control Freak (and never above about 300F), ControlInduc is a very practical feature. Fire and lung safety is but one advantage. The pan employs a magnetic alloy whose Cutie point is the cutoff temperature, but it is a gradual tailing off. God Knows what might happen if/when it stifles the Gf's button sensor.

I have never made or eaten White Chili, so I ventured! Once I got the "red chili" out of my head, I quite enjoyed this. I added shredded cheese after the pic for hubby, and it melted in nicely. I enjoyed mine with a dollop of sour cream and dill. A friend gave us a bag of frozen large shrimp, so I took the opportunity to make Spicy Shrimp and Cheesy Grits. The shrimp were large and had a lovely "crunch" with the bite. Both the chili and shrimp dishes were quick meals, under an hour if you have the ingredients on hand.

They were ginning up a reason for another line, d5 (and the "Thomas Keller"). The underlying theory was Start-Stop-Start, i.e., that, by interweaving SS with aluminum in thin layers, heat was "forced" outward through the aluminum, allegedly resulting in more even heating. The theory makes no sense. A-C even offered a few pieces of d7 with even more pointless steel. They tried justifying that by claiming it made the pan just like cast iron (!!!), only lighter. Go figure.

That made me laugh...

We stopped at a nice little place called the Red Door Cafe for brunch while taking some friends to the airport, I ordered the 'Dippy Eggs': Soft eggs, with pieces of Mozzarella, a tangy tomato salsa, chives, bacon, and sourdough soldiers. It was very nice! Of course, presented in the little egg carton was a nice touch.

Yes, home made. There is a recipe in the first post in this topic. Scroll down.

Thanks. Pretty much what I thought.

I go to McD's about once every 10 years or so if that, so am no expert, but I have never heard of truffle angus burgers at any in the US. if they were here, surely I'd have seen ads.

I guess that if you are attempting a culinary masterpiece then the granular aspects of your cookware matters, but if you're just cooking to prepare food for consumption who the F*** cares? I think Shakespeare said it best - "Much ado about nothing" I' m probably going out on a limb here, but some people are fixated on the grooming of their pubic hair p

The first of my oyster mushrooms 110 gm. (grown on a mix of old substrate, straw and sawdust). Sauteed in butter and incorporated into a herb (chive, parsley and dill) omelet. I picked up some kiwis last week and was a little surprised at the size. This one was 126 gm.

@Kim Shook Nice to see you posting and hope everyone is feeling better.

Made a pot of pea and ham soup and had some for lunch, probably have it for dinner as well.

Konjac, pronounced in English as /ˈkɒnjæk/, (kohn-yak), is also known as konjac potato, voodoo lily, devil’s tongue or elephant yam. In Japanese, it is こんにゃく(konnyaku) and in Chinese, 魔芋 (mó yù) or 蒟蒻 (jǔ ruò). It is made from the corm of a large herb, Amorphophallus rivieri. Despite the various names, it is unrelated to yams, potatoes, lilies or tongues. A substance called glucomannan, a glucose and mannose based polysaccharid, is extracted from the plant’s corm. This dry glucomannan can be used to make flour and from that can be made noodles and gums. You may think you’ve never eaten it, but you probably have. Gum from the plant is used in many processed foods as a thickener, identified in some territories as the food additive E425. It contains several vitamins, but is otherwise devoid of any nutritional value but is valuable as as a filler. Hence, it is used in many slimming products. Here in China it is usually sold in off white blocks of gum, which can be boiled in hotpots to provide that chewy texture so many Chinese like. It is also used in the preparation of those fake meat dishes found in Buddhist vegetarian restaurants near or in temples. Fake shark’s fin is also usually konjac. Available in some supermarkets for around ¥12 / $1.66 USD per kg.

A friend took me to Mochinut in Minneapolis. They were very soft and tasty.

@Kim Shook same here.

@liuzhou She sounds like a fun person…Not. When I lived in UK I happily switched to Marmite although visitors from AUS who stayed with me knew to bring a jar of Vegemite. Hah!

Finally. In the supermarket this morning.

The bustards thought they could get them by me. Lays have redesigned their luosifen chip/crisp packaging. Fortunately, I'm alert to such malpractice and am able to warn you not to accidentally buy these. Disgusting and still nothing like luosifen. It's the recipe that needs changing; not the packaging. In fact the recipe and the whole concept need destroying.

What a strange few days, The descending hoards were back. This is my favourite market street yesterday. It's the oldest market in the city, dating back to the Qing Dynasty and extends along on mile-long, narrow street and into side alleys off that. It was always a busy street market, with only one or two tiny restaurants / cafés for the foot weaary to rest their bones. Post-covid it hs been ridiculous. Many tiny restaurants have opened selling both malatang or luosifen, but never the two in the same store. Of course, the vain and vacuous have to visit. Now the locals struggle to buy their daily supplies there. Too many tosspots with cellphones. It's busier than The Great Wall of China was yesterday. It was near deserted by comparison.

Here is the ingredient section in my nearest malantang place, about five minutes from home. At the top are green vegetables and below that mushooms and non-green veg such as daikon radish, lotus root etc. Going down, next are various types on dried and fresh noodles. And on the lowest level are the proteins. I only photographed the proteins. The other shelves were being sprayed with mist and I prefer my phone dry. I've never eaten there. I'm kind of not into meats and vegetables that have been sliced and left exposed to every passer-by for hours on end,