Franci

I'd like to revive this thread. What is in your current subscribe & save amazon basket?

Patrick, lovely! I don't like beans, never did (although looking at your dishes I'd like to change my mind) My only exception to the rule are the Corona beans (that in Italian we call Bianchi di Spagna=white beans form Spain).

Your gratin looks very good Kerry. Today I spiralized 2 yukon gold potatoes and cooked SV at 85 C with salt and a drop of oil. I think I cooked for 30 minutes. The Anova turned of a couple times at the beginning, then I was busy and didn't check on it again. When I went back to check I assumed the time elapsed. I wasn't done with the rest of the meal and left my potatoes in water for maybe 10-15 minutes. It's against my religion to dress anything spaghetti with ragu' alla bolognese...what you do for science. I need to try with the larger noodle blade, maybe exerting less pressure while spiralizing it's possible to achieve something resembling to tagliatelle. BTW, cooking was perfect and taste was good. Not as toothsome as some very well made tagliatelle but good. My son tried and approved.

Shrimps in piri piri sauce and grilled Bruxelles sprouts, plus breaded sole fillets for the kids, broccoli and a little plate of crudités

Talking about sweet potatoes...Long time ago, I tried a recipe from shesimmers, here. I remember them crunchy but with an odd flavor due likely to too much baking soda (now the recipe doesn't seem to be available anymore. But there is an updated version that is on my to do list. Also with a possible spiralizable (sp?) option, click

Yesterday night I prepared some sweet potatoes galettes or pancakes Breakfast this morning

You could make another pasta: stringozzi umbri

Up to elementary school. This is very interesting. Her kids are not very picky My son really dislikes food mixed together. So I know the limitations of limited food options for lunch. This is also interesting because we have a Jewish school next to my son PS. I'll check them all.

This 2nd case. For now it's just an idea, I need to do a serious business plan, luckily my husband has a solid finance background and it's very good on that aspect. Definitely I need to spend some time to research my options for containers to keep food within safety standards. Likely cold food is going to be preferred over to hot food.

I'm thinking of starting a business making fresh and delicious lunches for kids. My children are not a good sample of the population. I realized that I don't really know what American children love to eat. I only read the cafeteria menu my son brings home for lunch and it's so far away from our standard way of eating. Do you have any book to recommend? I can write down some of the lunch menu for January for his school. It's from a PS in Brooklyn. Entree: Zestry BBQ'd chicken and Buttermilk biscuit Eat your colors: Red Roasted potatoes Entree: Pizza Party Eat your colors: Chickpea salad Entree: Black bean Burrito Eat your colors: Sweet Potato; Waffle fries Entree: Grilled Cheese Sandwich Eat your colors: Super Hero Spinach Entree: Kung Pao Chicken or Kung Pao Tofu: Hot Lo Mein Eat your colors: Crispy Egg Roll; Duck Sauce Entree: Spanich Chicken; Yellow Rice Eat your colors: Souper Beans; Sweet Plantain Entree: cheese Manicotti; Marinara Sauce Eat your colors: Super Hero Spinach ...

The 4th blade is for angel hair. It depends on your preferences. I , for example, like carrots, raw beets, celery root pretty thin for salads. The 2nd advantage is that you can spiralized very small things: tiny carrots, radishes... Cons: it's less stable than the 3 blade.

I still need to make a side to side comparison with just pulsing the spaghetti in the mixer.

Very nice, FrogPrincesse! I admit I was looking for the pepperidge farm puff pastry but couldn't find any close distance from my house. Tiniragebaking, I have a Momofuku milk bar at the corner of my house, the first month I moved here, I tried all their cookies...it has been more than one year. It's so sweet for my taste that I gave up.

TylerK, I remember when my parents went for a trip to Calabria they brought back some "seccatini". They were nest, like tagliatelle nests, of dried zucchini. I dehydrated them in water to use. I should try your suggestion, salting them and dehydrating the zucchini, maybe not to the seccatini stage. Thanks btbyrd, I'll also try the SV. Today I made 2 dishes. The sauteed broccoli stems spiralized, plus florets and usual garlic/chili pepper/anchovy (florets were previously pressure cooked briefly). Stems just sauteed in the oil, only a drop of water to steam covered Then I spriralized 3 medium yellow beets with the large noodle blade. This time no half moons, long nice threads. After that I passed them in the large shredding of my Westmark grater. Better size for rice I think. I made a paste with garlic, thai chilies, lemongrass, some cooked bacon, sauteed with coconut oil, added some shrimps, then added the rice, sauteed a bit more, added a splash of water, covered for couple minutes, open to dry all the moisture and then chopped coriander. Not bad, better if I cooked the shrimps on their own and added at the end. I can definitely see cooking this again with some fish.

Thank you. This time, especially the first galette looked like a flying saucer to me (made with a picture from the top is not as obvious), very flat on the rim and much more puffed in the center (I had made a vent in the center with a pastry tip). To make my work faster and easier I made the filling the day before and kept in a shallow pasta dish to invert directly on the bottom layer (I did the same last year) but this time kept the shape! Looking at the picture of last year, the galettes were not excessively puffed but more regular, not a huge difference between the rim and the center. The only difference I think it's the pastry discs were prepared on parchment paper the night before baking. This time I defrosted in the morning and left the galete rest half an hour in the fridge before baking.

I cannot open this thread after a spinning class and starving! Edit to say: I rather shouldn't open...

I think Okanagancook did a much better job at cleaning the ribs. We like fat. This time I marinated the ribs overnight with garlic, rosemary, oil and salt. I lift them on a grill and poured some boiling water at the bottom. Covered with foil and steamed in the oven at 325 F (160C) for 1 hour and half. I decided to stay in the Mediterranean zone. So I made a paste with garlic, rosemary, a couple anchovies and extra virgin olive oil and basted my ribs under my broiler (it's the thing I love most of my stove!) By the time I sat at the table I've been left with 1 rib to try.

Me too! And so all my family. I keep and recycle any bone that pass through my kitchen.

ah, I found the recipe I was thinking of spiralized vegetables and salmon, one of my favorite blogs, the British Larder Here

Hurrah! I'm so glad Anna you are joining. I'm already thinking of experimenting SV