Smithy

Further to this point: I'm a bit surprised that the peel is so green, and I wonder if that means the fruit is unripe -- which would contribute to its acidity. The photos of the fruit I'm finding show them as orange, along the lines of a mandarin. Am I getting a bum steer on the color, or do they favor the unripe fruit?

You may not need to, unless you simply want the pride of growing it yourself. I grew up (in California) knowing them as calamondin, so remember to use that search term at home if you come up dry on calamansi.

I love the look of the food (and the scenery) but the thing that continually astonishes me is the dragonfruit. Its color is so vivid! The time or two I tried it here, it had vivid color but not enough flavor to make those seeds worthwhile. Now I wonder if it's simply too unripe here to be any good...rather like quince. Northern Minnesota stores simply may not have access to the good stuff. Does that sound possible?

This totally broke me up: gave me a much-needed belly laugh! Thank you! (And it sounds delicious!) And in case I haven't said so before, I wholeheartedly lust after your bowls. Something about That Pattern and That Color make them look perfect, no matter what you have in them. I have some with a similar pattern, in white (I had more, but most have broken) but that green takes them from "pretty" to "enchanting".

Yes, thank you for all the detailed information, and your beautiful posts. I have a few questions (selected carefully from many I could ask!): Way back here: The tomato slices look rather like what we'd see in the northern US states at this time of year (i.e. not very ripe or flavorful), and I don't think I'm seeing much by way of tomatoes in your other pictures although I may have spotted some in a market photo. Was that mostly window-dressing for tourists, or have you encountered tomatoes in the cookery elsewhere there? How were those tomatoes, if you remember? The leaf cones that rice comes served in are pretty and seem ubiquitous. Do you know if they're considered reusable? Does anyone reuse them, or are they a one-and-done sort of thing? What do you mean by "non-cake bread"? Finally, for now: what is the seaweed butter like that went with a non-cake bread above? Is it like a compound butter? Salty? Small chunks of seaweed -- and soft, or hard? I'm eyeing some of my seaweed packets and thinking...hmmm!

I may take you up on that! And yes, please write a review of the book. This part really strikes home for me, where you said: This is the thing I keep telling myself I have to do. If I don't have prep work done by, oh, midafternoon then I'm going to be eating one of my planned-overs (tonight it was chili) or a grilled sandwich. I can't be messing around with washing, chopping, roasting, mixing and so on when it's almost dinner time already. I do need to work on that advance prep business, and her creative ideas might be good inspirations.

Dammit, @blue_dolphin, I do not need another cookbook. Mind if I move in with you for a while? (Seriously, those all look delicious. I may have to buy that book.)

Very nice, @Steve Irby! I love the seasonings you describe. The mystery seasoning (and its analog) sound especially tantalizing. One question: why the transglutamase dusting on the tenderloins? To make the bacon stick better?

I like that oil and vinegar dispenser. It looks like it would be a nightmare to clean, though. Better to leave it in the hands of a restaurant with rapid turnover?

Thanks for that information. I expect to be out in the Yuma area in a few weeks. There are at least 2 Fry's there; maybe I can find duck breast at one of them! Thanks also for the tortilla-management information.

Last night I put together my down-and-dirty version of Potatoes Anna. No recipe. I sliced 2 russet potatoes as thinly as possible, used a cup of butter left over from a lobster dish, some half-and-half, garlic powder and smoked paprika, and baked at 400F. As it all finished I topped it with the last of some roasted broccoli and tomatoes. Then I didn't eat it, because I already had too much food for dinner. Some of it is lunch instead. Okay, it looks overcooked (the vegetables definitely are) but it's delicious. If this were a rice dish, I'd be saying "look at that tahdig!"

More or less a repeat of last night's dinner. This time I added spinach for greenery, and used my panini press, opened flat so everything could be griddled at once. Then when it was time to fold the tortilla I folded the press over and griddled both sides at once. Not much difference in the final result, as far as the equipment was concerned. (I think the A4 box may get a bit hotter then the panini press.) I fear the spinach was more window dressing than benefit to the flavor. I get virtue points for the greenery, but that's about it. 😁

I just visited the book, looking for ways to use these. The salsa verde has promise, and possibly the pasta usage. So all isn't lost...but no, I doubt I'll make this again. I can think of better things to do with good eggplant.

I'm not getting any caponata vibe from this; it's very vinegary sour without any of the sweet or, for that matter, detectable salt although I know there's a lot in it. I suppose you could add sweetness via other ingredients. Interestingly, when I tasted the olive oil film at the top I could taste garlic. The eggplant doesn't seem to have picked up any garlic flavor, though.

LOL that's a different picture altogether! Thanks for the clarificaiton. 😀 You've made these preserves before, haven't you? I'm not crazy about the flavor. Either the wrong vinegar, or maybe there's a way to temper the vinegar in the final use?