CookBot

I agree that it sounds delish, as a salad, but it cheats the definition.

Yes! Exactly what I had in mind. I'm picturing it as kind of like French toast.

Camellia red beans are the best for red beans & rice. They're so much bigger than the red beans you find elsewhere in the U.S., and cook up especially creamy. (But I haven't yet had Rancho Gordo's red beans.)

So they ARE quite a bit like crumpets, but made with semolina. Very interesting.

Thanks for the info! I've gotta try these. What do people call them there? And are they ever served with a sauce?

Illuminating. Would you expect smoked paprika to suffer the same fate?

These fascinate me. They're like a matzo crepe. But refried. I'm gonna have to try this. They seem like they'd work well with a sweet filling too -- something with cream cheese?

I did a search for a dedicated topic on Deviled Eggs, and couldn't find anything since 2004. I figured there would have been some innovations and evolution in 18 years. I doubt anyone back then added sriracha or furikake or everything bagel seasoning to them. I adore deviled eggs. Never yet met one I didn't like, from classic to wacky. When I started looking around for something new to experiment with, I found quite a few but figured eGulleters could provide some worthy variations. Rough definition: Deviled eggs = yolks made into smooth paste. Stuffed eggs = some chunky bits allowed, such as bacon, etc. I'm eager to hear how you make them. +++++++++++++++++++ Here are two of the wilder ones I came across. I can't quite imagine peach preserves in deviled eggs, but who knows? Peach Deviled Eggs Boil and peel 12 eggs. Cut each egg lengthwise, and scoop the yolks into a separate bowl. Add 1-teaspoon spiced mustard, 1 teaspoon grated Vidalia onion, 1-teaspoon apple cider vinegar, 1/3 cup of Greek yogurt, 2 ounces of cream cheese, 3 tablespoons of peach preserves, and 1/4-cup of finely chopped ham to the yolks. Stir the yolk mixture thoroughly, then fill the egg white halves. Top each egg with sliced fresh peaches and chopped pecans. Let the eggs chill for 1 hour before serving. Bloody Mary Deviled Eggs Boil and peel 12 eggs, then cut them in half lengthwise. Arrange the egg white halves on a platter, and put the yolks in a large bowl. Mash the yolks with a fork. Add 1/2 cup siracha mayonnaise, 1 teaspoon Worcestershire sauce, 1 tablespoon of horseradish, 1/4 teaspoon celery seed, and 1/2 teaspoon salt to the yolks. Mix the ingredients together into a smooth consistency. Use a pastry bag to pipe the yolk mixture into the egg white halves. Make the topping for the eggs by mixing 1/2 cup diced tomatoes, 2 tablespoons minced celery, 1 tablespoon of lemon juice, and 1-teaspoon of vodka together in a small bowl. Place 1 teaspoon of the topping on each of the 24 egg halves.

I'm curious about that bread too. I've never heard of it, and it looks like a large, very thin crumpet.

Usually when you see it scored that way, it's because it's cuttlefish and not squid. Which is fine because cuttlefish is equally delicious. Man, you've made me really envious of having a BBQ judge in the family... would love to have those leftovers.

<elbowing Anna N aside to get at the devilled duck bits>

And an amusingly cropped "chardonnay" place mat. 😉

Thank you both so much! A worthy rabbithole indeed, and right up my street. It looks kind of like a cross between meatloaf and liverwurst, which sounds like a grand evolution to me.

I think a lot of their customers are buying it for environmental reasons more than health reasons. I've tried them in a few meals, and found them most successful in dishes where they're part of a mixture, like meatballs and or forcemeat fillings. On their own, as in a burger patty, not as tasty.

I've never heard of this cut of meat. Is it beef? And where on the animal is it from? Never heard of this, either. I take it that it's some kind of baked liver loaf?

At least the artichokes look fabulous!

I don't think I've ever met anyone who didn't like scallops! Inconceivable. (To me. They're probably my desert island seafood.) I'm hoping for some spectacular Rosh Hashana dinner entries in this thread tonight/tomorrow. I'm feeling sorry for myself 'cause I don't have a bubbe nearby to invite me to a big holiday feast. Had to make do with a lonely bowl of matzoh ball soup for myself tonight.

Oh! Did you see that, @Anna N ? Too late for me, but thanks! And good to know they're still around.

The process is not at all daunting. The braiding is for sure the hardest part, but is just one of those things you have to practice a bit. I started with shoelaces and followed printed diagrams. Still have to look at a diagram, cause it's not the kind of thing I do often enough to I commit it to memory.

So true. What I really wanted/needed was a just a small convection oven, and the AF capability was kind of secondary. I'm hoping to find it useful, though. Yes, that would be ideal. Also great for yeasted breads, which a convection oven isn't good at (unless the bread's in a covered vessel). I used one once at a friend's house and it was superb little appliance.

"Shitload" was one of my metrics for comparison shopping. I decided I need a countertop oven. My home diet is about 75% leftovers from my job, but when I'm cooking for myself on the weekends it's just stupidly wasteful to use the big oven in the range. I've been looking at countertop ovens and air fryers, and I decided my air fryer use would be so low that I should get a multi-oven type. I wanted to be able to do some pie, bread, and cake baking and I don't see anyone doing that successfully in a bucket-type air fryer. The Breville SO was my first choice (so highly rated everywhere), but a bit out of my price range. I settled on this one (eG-friendly Amazon.com link). from Cuisinart, because I found it at 70% off in a discontinued color. Just got it, and all I've done so far is roast a 5# chicken, bake scones and air fry some frozen clam strips. No complaints yet, but I'm sure they'll come as I spread my wings. (Get it? Wings? Air fryer? Oh, never mind.) The cast iron cocotte I use for baking no-knead bread fits in it, so that'll be my next experiment.

Do you have a link to what those are, exactly?

I came in here expecting some beautiful challahs today for Rosh Hashanah! I didn't make any this year because I'm on my own, and was afraid I'd just wind up turning it into French Toast and eating that all week. 🥴

Quite right. I failed to consider the global nature of the platform, and that "Yankee" is a generic term for "American" on other shores. 😊

Thai buffet for 6 yesterday. Clockwise from top: Som Tam - Papaya salad Tom Ka Gai soup - chicken/coconut Larb - Spiced beef salad in endive leaves Shrimp Pad Thai various condiments