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  1. Today
  2. blue_dolphin

    Lunch 2024

    Spicy Cauliflower Ragu with Lemony Breadcrumbs from The Cook You Want to Be by Andy Baraghani: I thought this was OK, not great. The cauliflower gets blitzed in the food processor and, in the header notes, he describes the smaller pieces as becoming "velvety" like long-cooked meat in a ragu. Perhaps I should have cooked it longer but they were just cauliflower particles, not velvet. Good flavor from onion, garlic tomato paste and lots of anchovies. Using the tangy, crunchy breadcrumbs instead of cheese is a nice touch.
  3. once you've got a batch of stuff full of loverly bacteria, re-heating is not likely to do it - sterilization, ~270'F for 10-15 minutes after the coldest part of the batch has reached temperature, might do it.
  4. As much as I love JP, that bread gives a bad name to soda bread😂. I realize he used milk and baking powder rather than baking soda and buttermilk, but soda bread should look like this. I also used a pound of flour as he mentions, but 50g. are very coarse Odlums wheat flour. I bake covered in a deep Corningware bowl. I happened to make this in the morning to finish off the rest of the gravlax.
  5. Really old thread, but I was looking through the Southeast section. The Choo Choo has been remodeled recently, and it's still in progress. It's been taken over by a hotel and the boxcars are all being redone. It's looking really nice. But, the prices are going along with it. We stayed at the hotel while it was being worked on. A music venue called the Signal moved in and its a nice place for concerts. They have added some good restaurants. Nic & Norman's and Stir are two that have nice brunches on Sunday with $2 double Champagne and Mimosa's. That area has changed quite a bit. Really good places to eat, nice coffee shops, Chattanooga Distillery is across the street. And a great bakery (Neidlov's) and Italian restaurant (Alleia) are right behind it. I wish they would spiff up the Choo Choo sign though. It still looks pretty ragged.
  6. My instinct says maybe the oil (and other ingredients) degrade with repeated re-frying and maybe it won't taste as good?
  7. Ducks may say “quack quack” when they speak English but in Chinese they say 呷呷 (gā gā). I suspect Lady Quackquack doesn’t know that! S: 鸭蛋;T: 鴨蛋 (yā dàn), duck eggs are my default egg purchase here in China, as they are for many people. Specifically, I buy sea duck eggs from nearby Qinzhou in southern Guangxi. These birds live by the shores of the Gulf of Tonkin and are prized over other ducks both for their meat and eggs. Qinzhou sea duck eggs Larger than chicken eggs, and generally more ethically raised (no battery ducks, methinks) the eggs taste great. The fresh ones are noted for their deep yellow yolks and even richer taste. Duck eggs make for awesome scrambled eggs. Contrary to some people’s expectations, the ducks don't generally eat fish, so aren’t at all fishy in taste. They mostly eat insects and are even used in paddy fields as natural insecticides. The eggs have noticeably thicker shells so less chance of breaking them on the way home from the grocer’s shop. Every store here carries duck eggs. Sea or land. Again in many forms. And in many colours; not that colour is any indication of anything else. They can be white, green, blue-shelled and more but what’s inside is the same. Most salted eggs and most pidan/century eggs are made from duck eggs. Salted duck egg These are alsoso;d individually wrapped as snacks. Eat a traditional mooncake at Mid-Autumn Festival and you’ll bite into a salted duck egg yolk representing the moon. Yolks are sold seperate;y for this and similar applications. What they do with the whites, I don't know. Mooncake with salted duck egg yolk I’m told duck eggs are good for baking, but I’m no baker so take that as you like. I guess, given their larger yolks versus white, some adjustments may be necessary to your recipes. Unlike other birds' eggs these are also sometimes sold roasted, which would please the English poet Alexander Pope who wrote in The second epistle of the second book of Horace: imitated by Mr. Pope. "The vulgar boil, the learned roast, an egg." Learned eggs Finally, S: 吃鸭蛋; T: 吃鴨蛋 (chī yā dàn), to eat duck egg(s) is a figurative expression in Chinese meaning to score zero in a test or competition. Massive fail!
  8. These are good answers, all. I appreciate it. Out of curiosity though, can repeated refrying it extend the shelf life in the refrigerator indefinitely?
  9. Here's an interesting method from Jacques:
  10. NadyaDuke

    Breakfast 2024

    Leftover stacked enchiladas (see Dinner thread) topped with a traditional egg.
  11. Katie Meadow

    Corn Cob Stock

    @Shel_B Options above are worth trying, since we're talking little money and an easy experiment. But have you tried Berkeley Bowl for fresh corn? They have had fresh corn, presumably from Mexico, all winter, and usually it's been decent. We bought some just two weeks ago to make corn and mushroom quesadillas. Not as sweet as local summer corn, but worth using in various dishes.
  12. blue_dolphin

    Corn Cob Stock

    I think frozen cobs would work for this purpose. I usually make my cob broth in the Instant Pot. See Kenji's comparison of a stove top simmer vs pressure cook for corn cob broth here.
  13. liamsaunt

    Dinner 2024

    Tuesday we had a simple Macomber turnip soup. Last night was chicken, broccolini, and pepper stir fry
  14. Another one from Snacking Bakes by Yossy Arefi. Date and Pistachio Coffee Bars... The picture in the book looks like they were made with light brown sugar but I used the dark brown called for in the recipe. They had a nice chew, and the flavour profile was coffee with a very dark, almost bitter, caramel note. The coffee and coconut combo is a new one on me; I couldn't taste coconut, but could tell there was something different to the coffeeness. I quite like unusual and somewhat challenging flavours like this. I'd be interested to try light brown sugar next time, just to see if the dark, bitter character is the point of difference.
  15. gfweb

    Corn Cob Stock

    I've made it occasionally. It doesn't take long to cook...and hour maybe. Just water, corn and some salt. I've done frozen cobs and it worked fine.
  16. I do the same for Japanese curry paste.
  17. My replacement oven is going back to Anova today and they are sending me a new one. So this will be oven #3.
  18. Chocolate is a food group? If so.......
  19. Breakfast sandwich of egg omelet with mushroom, green onions, red and green Thai chilis, herbs and cheddar on rye with tomato and lettuce.
  20. Even more proof that dishwashers are horrifically underpaid. Most of us customers have no idea about these things. I hope the dishes get rinsed thoroughly--I wouldn't want to ingest any of that stuff!
  21. Shel_B

    Corn Cob Stock

    I often enjoy hoe cakes, sometimes called Johnny cakes, and also by other names. It's a simple recipe that has its roots in Native American cooking. Over the years, the original recipe has been "improved" with the addition of other ingredients besides the original corn and water, such as white flour, sugar, and so on. I make mine by closely following traditional methods. Yesterday I saw a video where someone made stock from corn cobs which were left over from cutting the kernels from the cobs. I want to try this, and use the corn cob stock instead of water in my hoe cakes. Unfortunately, there ain't no fresh corn around here at this time of the year. However, I've seen frozen corn-on-the-cob and I'm wondering if the frozen cobs would make a decent stock. The ingredients are just cobs and water, and maybe a touch of salt. Would I be wasting my time using frozen cobs, or do you think it's worth a try? I'm inclined to give it a shot, but would also appreciate some feedback. Another thought would be to use frozen kernels, whiz 'em around in the Vitamix with some water, and then heat and strain the results. Any thoughts on that technique?
  22. Duvel

    Dinner 2024

    Warm enough to fire up the BBQ outside, but not warm enough to dine al fresco (at least not for everyone 🤭) … Meats: sausage, Grillfackel (spiced pork belly wrapped around wooden skewers), pork collar steaks and chicken filets. Homemade herb butter bread … Tomato mozzarella pesto … Roasted courgettes with dried tomatoes and feta cheese … Potato “pockets” with cream cheese filling (hooray for air fryers) … Kartoffelsalat with bacon and cucumbers … There was also an off-dry Riesling and copious amounts of a new lime mint soda - no complaints 🤗
  23. We care about our staff and these concentrated chemicals can dangerous and even cause permanent blindness or eat through your gas pipe next to the range(don't ask how we know!). Their SDS's are too long to print/post or even read/remember. So we made this simple all encompassing sign to post, all compressed nicely down. Thought we'd share for those like minded: COMMERCIAL DISHWASHER’S 3 LIQUID-CHEMICALS HANDLING/WARNINGS These Are Highly Concentrated, NOT Like Your Home’s Mild & Slow Dishwasher Products. *Hazards: Chemical Skin Burns/Holes/Permanent Blindness* A Delayed/Sudden Burning Sensation Can Be Indicative Of Skin Exposure. Handle With Care & Avoid Exposure. Wear PPE, Eye Glasses, Gloves & Long Sleeves. Immediately After, Thoroughly Water Rinse/Mild Soap Wash: Hands/Any Potentially Exposed Skin Areas/Clothing & Spills. Eye Exposure: Water Rinse For 15+ Minutes. Remove Contact Lense If Present, Once Easy To Do. For A Serious Exposure/If Needed: Seek Medical Attention Protect Containers From: Damage/Fall/Impact. Acids/Other Purpose Chemicals. The Reach Of Children. Remedy Any Leaks & Avoid Stacking. May be Highly Corrosive To Pipes/Metals. Store In Suitable & Properly Labeled Containers. 1. DETERGENT: Removes & Suspends Soils & Grease/Oil. Typically Contains: A Very Strong Alkaline Formula, Such As Sodium Hydroxide. 2. RINSE AID: Speeds Drying, & Reduces: Hard Water Spots/Streaks. Need For Hand Drying/Polishing, For A Sparkling Shine. Typically Contains: Citric Acids, Alcohols And Other Things To Help Water Slip Off. Concentrated Rinse Aid Is Relatively Skin Safe, Compared To Detergent Or Sanitizer. 3. SANITIZER: Germicide/Disinfectant. Typically Contains: Chlorine Based Bleaching Agents. Never Allow This To Mix With Acid/Ammonia: Creates A Dangerous Chlorine Gas. (For Ingestion & More Info: See Mfg’s Online S.afety D.ata S.heet) = Take Care! COMMERCIAL DISHWASHER’S 3 LIQUID-CHEMICALS HANDLING/WARNINGS These Are Highly Concentrated, NOT Like Your Home’s Mild & Slow Dishwasher Products. *Hazards: Chemical Skin Burns/Holes/Permanent Blindness* A Delayed/Sudden Burning Sensation Can Be Indicative Of Skin Exposure. Handle With Care & Avoid Exposure. Wear PPE, Eye Glasses, Gloves & Long Sleeves. Immediately After, Thoroughly Water Rinse/Mild Soap Wash: Hands/Any Potentially Exposed Skin Areas/Clothing & Spills. Eye Exposure: Water Rinse For 15+ Minutes. Remove Contact Lense If Present, Once Easy To Do. For A Serious Exposure/If Needed: Seek Medical Attention Protect Containers From: Damage/Fall/Impact. Acids/Other Purpose Chemicals. The Reach Of Children. Remedy Any Leaks & Avoid Stacking. May be Highly Corrosive To Pipes/Metals. Store In Suitable & Properly Labeled Containers. 1. DETERGENT: Removes & Suspends Soils & Grease/Oil. Typically Contains: A Very Strong Alkaline Formula, Such As Sodium Hydroxide. 2. RINSE AID: Speeds Drying, & Reduces: Hard Water Spots/Streaks. Need For Hand Drying/Polishing, For A Sparkling Shine. Typically Contains: Citric Acids, Alcohols And Other Things To Help Water Slip Off. Concentrated Rinse Aid Is Relatively Skin Safe, Compared To Detergent Or Sanitizer. 3. SANITIZER: Germicide/Disinfectant. Typically Contains: Chlorine Based Bleaching Agents. Never Allow This To Mix With Acid/Ammonia: Creates A Dangerous Chlorine Gas. (For Ingestion & More Info: See Mfg’s Online S.afety D.ata S.heet) = Take Care!
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