All Activity

thank you for the menu. Ive been to London late '60's /// early '70's you are correct . pretty grim in restaurants it was Chops , or at better restaurannts : Superb Indian. unless you passed a Fish and Chips are our first.

My favorite soup : Bean w Bacon Ive made and had very good ' Navy Bean Soup ' but this Campbell's version now w a bit less salt ' Heart Healthy ' is better I add granulated garlic , and Spanish Smoked Paprika . mashed w a hand potato masher to a medium consistency. window green onion garnish. sometimes w a pat of butter :

Flicking through an old cookbook, I was tickled to see a recipe for Simpson's Treacle Roll. Simpson's-in-the-Strand (now closed) was one of London's oldest restaurants and a bit of an institution, celebrated for its roast meats. This particular pudding seemed a little incongrous for a supposedly 'fancy' restaurant, being just a square of suet pastry spread with golden syrup, rolled up like a Swiss Roll and then steamed. I was under no illusions as to what it would turn out like, but I enjoy a bit of nostalgia... It was as imagined: soft, fluffy pastry that had soaked up the sticky syrup within. Nothing remarkable, but pleasant enough. The recipe said to serve with extra golden syrup, but it would be unimaginable that Simpson's didn't have a jug of custard to hand if requested... I found a menu from 1974, and there it was for the princely sum of 35p (80c)... 1970s London must have been pretty grim if this is what passed for fine-dining.

Here (at least in every store in NY that I've seen) the bin that holds shallots contains a mix of your original photo and the Spruce Eats one. And you have to feel all of them up to find ones that aren't too old....

Shallots to me are more like this image from The Spruce Eats. More pointed than round. Image: The Spruce Eats / Diana Chistruga The Chinese name for those I posted above is 小红葱 (xiǎo hóng cōng), literally 'small red onion'. But sometimes the shallots I usually buy resemble these Spruce Eats examples and are described as 小葱 (xiǎo cōng), only missing the 'red'. I find the labelling of alliums is often confused and with multiple regional variations.

Coincidentally, I found some nice-looking, normal-sized onions at the market yesterday. Like others here, I've been finding only large (grapefruit-sized) onions the past few months, and of poor quality, too.

They look exactly like what they call shallots here.

I've never seen them at the TJ's I frequent. There are a lot of items folks post that they've found at TJ's that we never see in El Cerrito. I sometimes feel like Joe's stepchild. Thanks for the review. For the most part, I've stopped buying fruit at TJ's. The quality just doesn't compare to the other local markets in the area, such as where I found the apples. And in some instances TJ's is more expensive. Thanks for the reminder about oxidation. I totally forgot about that.

Supermarket frozen wontons (Mandarin: 馄饨 (hún tún) pretending to be ravioli, drizzled with EVOO and black pepper. Quick 2 minute lunch on a busy day.

I picked up a few Wild Twist apples at Trader Joe’s. I thought they were pretty good. Light yellow flesh, firm but crunchy texture, flavor reminded me of a Delicious but milder. There's one sliced up in this photo I posted in another topic the other day: As indicated in that Speciality Produce link shared above, the cut surfaces do oxidize fairly quickly so I gave those slices a quick bath in acidulated water.

I found small onions,

A few days ago, I was muttering on @Shel_B's How big is an onion? topic about only being able to find bowling ball sized onions. Someone in my local supermarket must have read that. Today, they were stocking these. Mini red onions (the default type here). i have had them before, but not regularly. I use them like shallots. ¥11.98 / $1.65 USD per kg.

I paid a visit to one of Berkeley's food institutions today: Monterey Market. It's a small, long-standing market known primarily for produce, with crowded aisles lined with produce items one might not find elsewhere. Among other things, I wanted some apples for eating out of hand and to use for making apple butter, which I've not made before and which I have but only the vaguest recollection of eating. After thinking about the type of apples to use, I decided on Honeycrisp and either Jazz or Pink Lady. When I got to the apple bins I found something I'd not seen before: WildTwist® apples. They are a hybrid and relatively new to the market. They were developed in 2002 by Regal Fruit International, an apple breeding company based in Washington State. They are a cross between Cripps Pink (Pink Lady) apples, the male parent, and Honeycrisp apples, the female parent. I bought a bunch and tomorrow I'll start experimenting with them, including having one for breakfast. Here's some propaganda, including markets where they can be found: https://www.wildtwistapples.com/ And more detailed information can be found HERE Perhaps you'll share your thoughts about these apples if you've had them.

Not sure if this is the correct topic to post in, but I am curious about the trending mochi donuts and “Korean hot dogs”. The hot dogs seem like the ultimate late night weekend snack but I haven’t tried them or the donuts. Has anyone else? This small chain is local to me: https://www.mochimoly.com

You can use a 1:1 mixture of sugar (e.g. icing sugar, but regular will do as well) and starch (e.g. corn starch).

I don't know, but the images are from a wholesaler's catalogue. There is a minimum order of 50 for some of them, so I suppose if someone wanted to buy / sell them internationally, it would be possible.

Thai-Italian fusion (which actually worked nicely) - Chard-Curry-Lasagna - chard leaves and stalks sautéed with onion, garlic, ginger, diced tomatoes and red Thai curry paste. In addition, a béchamel sauce made with flour, milk, heavy cream and red Thai curry paste. The lasagna was topped with chopped cashew nuts and parmesan

What would be an alternative to Sahnesteif, ideally something that can be found in the kitchen already without having to buy an equivalent product.

However I think designers are getting a bit campy with the food themed accessories worn by people who are likely on the ozempic train. Instead of eating what you’d want, just wear accessories if the foods people deny themselves. It’s a conundrum.

You’re all right, it isn’t new aka the “Meat Dress”

Are these sold internationally? Some of them would be great to put on a luggage tag!

Thank you sharing this, her jewelry is awesome!

You have summoned this obligatory video on how to cut a tri-tip.

The rub does have some spice elements with the three different types of peppercorns, mustard seeds and the ancho all of which might be a good fit for both of you.

I'll go find that post. This time i used Kinder woodfired garlic on it. I'm a fan of just s&p, partner prefers a bit more oomph.