BetD

Heads up, players..... https://www.newsweek.com/avocado-company-recalling-california-grown-fruit-sold-six-states-over-1373226

@JoNorvelleWalker... thanks much, I want to get some ready for making mayo.

I wonder if I could ask for a recommendation on the time/temp to pasteurize eggs. I am out of town and my notebook of such facts is at home. Thanks!

I signed on to the free trial and half price offer this morning and will use an upcoming road trip to see how I like it. On first encounter, I am finding the navigation and browsing rather clunky. I am used to using cookbooks on my Kindle, and was expecting that look... not even close! That being said, I will withhold my final verdict until I have given it a fair try out.

Sometimes one just can’t roll their eyes hard enough. 🙄

I own plenty of “ fancy” tea, but somehow it is usually Bigelow Earl Grey that ends up in my mug. It has been thus for years.

Today’s news..... https://www.eatyourbooks.com/blog/2019/3/5/great-news---samin-nosrat-is-working-on-a-new-book?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+EatYourBooksBlog+(Eat+Your+Books+Blog)

Bumped into some interesting Red Boat reading today...

I have great luck with Mr. Clean Magic Erasers, and they keep my glass cooktop shiny and new looking (the rest of the stove acts it’s age, but damn, does the topside look good 🤣)

Looks to be absolutely burbling with pleasure.

I found this when I was searching for the same...

What temps are you using in each oven? Those are such pretty loaves, but yours always are.

I hope the link below will work, I am not a pro at posting on eGullet. It should take you to a Google Books page view from the El Charro Cafe Cookbook. It is their recipe for Carne Verde, that they use as a filling for burros, among other things. El Charro has been owned by the same family since 1922 and serve amazing food. They are located in Tucson and should always be visited when driving through! 😋 Not a single tomatillo is harmed in the making. 😉 https://books.google.com/books?id=mRMKrvTcCC8C&pg=PA140&lpg=PA140&dq=el+charro+cafe+carne+verde&source=bl&ots=mDowp9cfoS&sig=ACfU3U0IV1Gyx_IUCghRfFKITFfXiBBk-Q&hl=en&sa=X&ved=2ahUKEwjr0oOo5cjgAhUm6oMKHWLDB1wQ6AEwN3oECAgQAQ#v=onepage&q=el charro cafe carne verde&f=false

I cook more on the grill, but.... winter makes that unattractive. I have always figured the fireplace as a backup should power fail for an extended period of time. I did take a week long open hearth cooking class some years back, and could certainly make do if I had to.

I hadn’t seen José Andrés’ book yet... situation remedied. Thanks

My first reaction was... beer??? 😆

The bean pot set up worked well... I have a glass electric cooktop, not recommended with the pots, so I improvised. We have a raised, free standing fireplace in the middle of the living room which we “de-ashed” and used with the butane burner. The fireplace hood vented well, as my husband noted while he was de-icing the driveway... “It smells like beans out here” 😄

*bump* Cooking first batch of beans in my new RG bean pot! 😋 High adventure indeed.

Also good to consider... roasted (not too soft) veggies. Broccoli, cauliflower, asparagus and the like.

I was sort of afraid to.... with good reason as I see below 😳

I heartily second the suggestion of carne seca!

The cocktails you two enjoy always make me think I should venture out of my wine rut and dip my toes into the pond of true sophistication 🧐🥃

I had to add this to my watch list... I lived in Portland at that time and the news of the Bhagwan et al. was fascinating, indeed.

I installed the iPhone app on my iPad and it works just fine.