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Thanks Neely.

Thank you! I look forward to making friends on here.

Thank you!

Khichiri (basmati rice and masoor dal) topped with an over-easy egg. Sauteed onion, chiles, ginger, garlic, cumin, cardamom, whole cloves, cinnamon stick, black peppercorns, and turmeric kept it from being bland. Added quick-pickled daikon, carrot, and cucumber after picture time. Apparently "kedgeree", which I have made in the past, is the anglicized version of khichiri.

I don’t always have a cooked breakfast, sometimes just toast with a spread and sometimes cereal like this below. A fairly ordinary muesli with fresh banana and cold milk.

Hello @Miss K. This is a great place - hope you make lots of friends soon. Welcome.

Welcome, Miss K! I look forward to seeing and hearing about your cooking.

Not Just Another Chicken Caesar from Ali Slagle's I Dream of Dinner. Recipe available online here. I never order chicken on a Caesar at a restaurant because the chicken is usually flavorless chicken breast with the texture of cotton balls.. This one had some appealing features. First is a shortcut dressing that uses mayo instead of eggs and oil. Still plenty of anchovies and garlic for flavor. it uses thighs instead of breast meat and marinates them in the dressing before cooking. Not sure that does a lot but if you're using boneless, skinless thighs as the recipe does, it's not a bad idea. Finally, the croutons are fried in the same pan used to cook the chicken so they're flavored with marinade and, importantly, chicken fat. Nice salad.

Both are fun to browse as well!

@&roid, are you still using that dual scale and are you still happy with it? I was just reading this article, How to fit out your kitchen like a professional chef in which a number of chefs were asked for tips to upgrade a home kitchen. Unsurprisingly, one of the recommendations was for a scale and this one (eG-friendly Amazon.com link), similar to yours, was the one linked. My 10+ year old scale is still working, as is my little drug scale for small amounts but I thought having the 2 in 1 could be handy. I was wondering if there were cleaning issues with spills falling between the two plates. I like that it uses AAA batteries as my regular scale uses a little lithium battery that I don't need for anything else. Though I just bought 4 of them so there's that 🙃

I have pickled them, before. They can be really woody, if I'm fortunate to get really fresh ones, i would sauté in butter or stock. I don't go out of my way, to worry about them

Thanks for the tip! Both of those places are reasonable to get to if I manage to time the traffic right!

I am from the United States. I love to cook steak, spaghetti, salads, and smoothies. I have always enjoyed cooking, and making different food dishes at home. I like trying new recipes, creating my own touch to different food dishes, and also cooking from boxed foods as well. My appreciation for cooking has grown as an adult, and I enjoy learning about other ways people make their food. I am hoping to post some pictures of my food dishes on this site. Thank you, Miss K

If you ever make it up north both K&L Hollywood and Wine House in west LA have both Green and Yellow

I used white.

For temperature settings they certainly do.

Do ordinary induction cookers have a PID controller? If so, what are they controlling? I suppose induction systems probably do use cycling for at least some of the different settings, which is a time nonuniformity. Whether that's significant would depend on the cycling frequency and time constant of the pan. Discreteness of settings on induction has nothing to do with time uniformity.

Thank you, @RWood. I have printed the recipe. Is it white or golden corn syrup that you use?

No, you don't. The same volume of gas, and therefore the same Btus, will be output on an given analog hob at a given setting, no matter what. This is not the case with induction, with its discrete digital settings, cycling, PID control and standby modes. Let me give you an example. Suppose you want to assess the evenness of Pan A, and compare how it performs on one induction versus one gas hob. The easiest (and fairest) way to do this is to pick your discrete induction setting, and let the pan come to thermal equilibrium. Take your readings. Choose a sensible location, usually dead center. What is the temp at that location? Then fire the pan over the gas hob. You dial the analog valve to the point where the same location comes to equilibrium at the same temperature. Take your readings. Compare. If you try to do this the other way around, if you have a good thermocouple, you'll see a difference, because you may not be able to match the center temperatures with precision. This also points up that the old-fashioned analog gas valve is infinitely variable within its range. Not so with induction. The practical difference here depends on the granularity of the available settings on the induction appliance--the finer the granularity, the closer to infinite variability. Control Freak and the Vollrath 100-step units offers good granularity, but their chief virtue is repeatability.

@Paul Bacino - curious to hear what you think of the Dryads Saddle - and how you prepare them.

Huevos con camarones, with green olives, capers, sliced jalapeno, tomato, garlic, and cilantro. Could-have-been riper avocado to go with.

I definitely do not understand why gas as a heat source would be more uniform over time than induction. The control freak obviously varies its output because it's running a control loop, but a normal induction system should be producing constant power output at a given setting. What source of time variability exists? Temperature dependence of electromagnetic properties of the cookware?

I think @weinoo should consider a SAQ visit to replenish his own Chartreuse selection or maybe some Cuban rum but I wouldn't ask anyone to go through that much trouble at this point. I need to spend more time poking my head into some of the smaller liquor stores in the area. I might well find a dusty bottle of it in an unexpected spot!

This is word salad. Pans can be in thermal equilibrium at any temperature. When a temperature or setting is one useful for cooking, the minimum Delta T is a meaningful measure of evenness. It merely means the pan is fully preheated. That's the epitome of 'useful'. Less variation over time. More steady. You didn't understand That? But you make a good point about exhaust gas flow enveloping pans, applying heat above the floor. This is an advantage the C.F. and other induction hobs don't enjoy. There are now induction rethermalizers in thermowell configurations that kinda emulate the gas effect, but they're incompatible with what most of us think of as cookware.