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@haresfur ' Grow ' the green onions in your kitchen window from the bunch(es) you buy you will always have some for at least garnish

Roujiamo night! 孜然牛肉夹馍 (zī rán niú ròu jiá mó) - Cumin beef roujiamo. The first of more to come. Still cooking.

Enjoying a sunny day on the deck. The overnight temperatures are still too low so I still have to bring the tomato, pepper, cucumber and zucchini plants indoors. The other pots and planters are cold tolerant I'm hoping to get the transplants in next week.

Green onion 'pancake', hummus with parsley, egg with chives, mini cucumber with dill, the last of my castelvetrano olives, gazpacho and kiwi.

Only a before photo since I got frazzled during cooking (What do you mean you didn't buy spring onions??? Help! I can't find the corn flour!!!), but I made Mapo Tofu using Adam Liaw's recipe. The tofu I had was too firm imo, and about everything in the kitchen was stained red, but I would do it again. IGA spring onions I used were huge so I cut them lengthwise as well as crosswise and the result seemed to have a lot more greens than his photo didn't seem too terribly different. I ground the Sichuan pepper in the mortar and pestle and it was pretty course but sufficiently tongue-numbing.

It’s a professional method, used by an authentic German …

Cherry season, so clafoutis.

You think the pressure cooker measurements are anomalous? They seem like the least strange data set of all the ones I've collected. Maybe I should try the caramelization test with that pan. Are you saying that if I compare two pans that both have 3mm of aluminum but one has it as a disk and one is fully clad the clad pan will be more responsive? It seems like it might be easier to cool down a clad pan because you would radiate more heat out the sidewalls, but also harder to heat it up for the same reason. I don't know what the time scale is for that effect, though. In my other tests it doesn't appear that heat is rushing to the outside edges of pans across the bottom, so I don't know why it would do it up sidewalls. Your suggestion that heat "accumulates" suggests that we should see a higher temperature at the corner of the pan, which is not what I'd expect. I was curious about whether the thick disk construction would result in a more even temperature across the pan surface compared to thinner clad and disk construction. It seemed like it did do that---so a thick disk may be better for uniformity. Clearly a thick disk is going to sacrifice responsiveness, so it depends on the relative importance of these two metrics.

Maybe because your data so far have been anomalous. It's been my experience with disc-base pans that they tend to trap/ accumulate heat that would otherwise flow outward and up the sidewalls. Some people think this is a good thing, but I don't. The phenomenon is the one big reason thick disc pans are not responsive the way other constructions can be, even of similar thickness.

Potatoes are almost always eaten wuith rice in Chinese cuisine. They are seen as just another vegetable to be stir fried or added to hotpots. The most common treatment is to sliver them along with carrot and often chilli, stir fry them and finish with white rice vinegar. In fact, most supermarket sell the potato and carrot pre-slivered.

Strawberry ice cream using the strawberries that we got at the farm. Used Serious Eats recipe. It’s really good and strawberry-y for sure. I think these berries were so sweet, I could have used less sugar.

Pan-fried halibut with fermented black beans, ginger, and a whole head of garlic. Sauce included dark soy, sugar, rice wine, red Hatch chile powder, and black pepper. Topped with chives from the garden. Not pictured: steamed artichoke, and canned grape leaves stuffed with rice and pomegranate syrup.

I'm looking forward to this!

Almost. 15 hours ago... Waiting for my connecting flight now. It's 30C/86F at dawn here and the airport AC is only minimal. Can barely feel any AC at all if I don't move anything besides my fingers. The next flight is only 2.5 hours. About $11 each

Early breakfast. Lightly fried previously cooked potatoes ( I mean a teaspoon of olive oil ) liverwurst and an egg. Toasted remains of yesterday’s baguette.

Why would I want to measure the sidewall? I don't understand. Presumably it will be much lower. Do you think the temperature discontinuity at the sidewall transition would affect the temperature at the 4" radius mark, where the temperature was 247? Note that my primary motivation for testing the pressure cooker was that it's a representative of a pan with a very thick base that goes all the way to the edge of the pan. It showed more uniformity than Demeyere Atlantis.

Helping a friend research a cookware purchase, I ran across All-Clad's G5 graphite core cookware. All-Clad says this new tech is induction-compatible, and of course it is because it's clad with stainless. But the question is, if used on an induction hob, what is actually heating? Is the entire pan heating from direct effects of induction, or is it like the Copper Core line, where the induction heats the stainless cladding only and the heat diffuses into the aluminum and copper layers? The reason I ask is that I own a Breville Control Freak, and it's recommended to not use high power on layered pans that don't heat all the way through. Over time, this can cause the layers to separate because of the expansion of the different layers while heating (particularly relevant to enameled cast iron). I've googled a bit and gotten conflicting answers. It seems that some non-ferrous materials do heat under induction, and some sources say graphite is one of those materials. Other sources imply that only some graphite heats under induction, which doesn't make sense to me, but I can't tell if that's because the site is wrong or there are different forms of graphite with different properties, or what. (I've thought about contacting All-Clad, but I'll be shocked if they are willing to give any more detail than, "G5 is induction compatible, like the literature says.") Thanks!

The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com.

The Ninja Creami Deluxe is on sale today at Kohls for $158 with free shipping - deal is good for today only (5/27/24). Posted price is $230, then use TAKE10, HOME15, and CATCH15OFF on Kohls.com. I'm super close to buying one at this price. I'm going to think about it for a few hours and if it's not sold out when I check back, I'll pull the trigger on one. I will also post this in the "sales., deals, and bargains" thread.

I love rice and potatoes. Both with Greek and with Indian curries.

And is that the original authentic professional German method?

You’ll need to beat the eggs with the sugar and a pinch of salt until stiff peaks, then very carefully fold in the cocoa, flour, starch and baking powder. Finally you add melted butter.

I cut the PolyScience vacuum hose in half. The ID is 4mm (5/32 inches). On Amazon I found this 5/16" to 5/32" adaptor: (eG-friendly Amazon.com link) It would be prudent to wait until next payday, though no one has ever called me prudent.

Hi, how would a professional patissier make the authentic German sponge for Blackforest gateau, would it be creaming, whisking or another method?

https://theviewfromgreatisland.com/black-plum-blitzkuchen-say-that-3-times-fast/ @rotuts I made half in an 8” round, any fruit would be good.