cakewalk

I was out walking my dog around the neighborhood and came across this Good Humor truck. Boy did that set off waves of nostalgia.

I remember a product called Beef Fry, which was basically bacon for the kosher crowd. I ate it once, a lifetime ago, and I remember thinking it was quite awful, although I don't remember why. Probably has more to do the particular product and cooking method than with "beef bacon" in general, which I have no doubt can be great, because why not? I also look forward to following this. When I entered "beef fry" into Google many (very many) hits came back with "Kerala style beef fry," which seems to be a big thing. So perhaps @Kerala can weigh in on that?

Such problems! I love fresh figs, but have never been blessed with such a large amount. I was thinking maybe stewed figs would be a nice option. I found this website with other suggestions, maybe it will give you some ideas: https://www.thespruce.com/quick-fig-recipes-2217623 The Figs in Syrup caught my eye. (I wonder if it can be frozen?) BTW - What are white figs?

I eat my sponges for dinner. Now that really strengthens the immune system!

Your voice is as distinctive as your photos. Please continue with both!

Very sad news. I remember HollyMoore as the most unpretentious supporter of good food wherever it might be found, no frills necessary. RIP.

Cute cupcakes, and very sweet neighbor. I love that polka-dot mug. (I love polka-dots.)

@David Ross At this point I think I await your huckleberry posts almost as avidly as you await your huckleberries!

I use Glad wrap and it's usually okay. Someone once told me to put it in the freezer and then it doesn't stick to itself. I never tried it (who has room?), but it might be worth a go.

Today at the Strand's cheapo stacks outside the store: the Zuni Cafe Cookbook for 3 bucks. I almost bought it, because really. But then I remembered I already have it. I'm sure it will be gone by Monday (I won't be there before then). If it isn't, I just might buy it anyway.

That's a very interesting take on black and whites! (Icing the rounded side.) But they do look very nice.

I already have the only skillet I'll ever need. In fact, I have about 10 of them!

I'm looking forward to taking this tour (it's probably the only way I'll get to the far east!); given the above comment I have to say I was a bit surprised at the tiramisu! Are Western desserts often served after such a carefully ordered meal? (Just wondering, not judging. I'm a dessert person.) The origami crane is beautiful, I used to do origami, but never with such precision. I've seen people use tweezers to get perfect folds! (Just hanging out in Japan a while longer until we get to Hong Kong.)

I bought black sesame paste at Kalustyan's quite a few years ago. It sat on the shelf for a while because I had no idea what to do with it. Then I eventually started experimenting with it, adding it to cake batters, etc. It is very oily, but that's not really a problem, you can adapt a cake recipe to accommodate it. For me, the problem was that it turned everything into an extremely unappealing grey color. I couldn't get past that.

We all live there.

Sometimes the brand name for something is what sticks. I just asked friends of mine from Israel for a recipe they used to make a lot. They have not lived in Israel for over 25 years now, but when they sent the recipe one item was "1 Blueband." I had to laugh. Blueband was a brand of margarine (used much more frequently than butter in those days), and I knew that 1 Blueband meant 200 grams. (I used butter.) It was funny to see they still called it that.

I've always thought of Ree Drummond as being very similar to Paula Deen. I don't really care if either of them are wealthy and successful and raise very nice children with a hot husband. I think their recipes are bad. I'm allowed to think that, no?

Interesting, that. DanM shows two different sizes of felafel ballers, one larger one smaller. In the video, that's the larger one. He also puts a slight indentation in the bottom. The smaller ones I think are more straightforward, just a rounded felafel.

“We’re trying to create disruptive products,” Fleischman says of the sandwiches ... Oh please.

This will seem rather boring, but I just love TJ's rice cakes. I remember rice cakes from the late seventies/early eighties, and I remember them being absolutely awful. They had the texture of styrofoam and no taste to speak of. I never understood why anyone ate them. Let us skip a number of years. I was in TJ's a couple of months ago and happened to see their rice cakes and on a whim I bought them. And I love them! They are crispy (no more styrofoam) and a little salty and they're great with some TJ's cottage cheese. (Or with PB & J.)

I am taking a 4-week baking class, and wouldn't you know it, tonight was pie and tart crusts with a pate brisee. The recipe combined AP and cake flours like yours. And no eggs. I asked the teacher about eggs, she said they would make the dough richer but less flaky. (I don't know these things.) And I remembered, that dough I loved was not at all flaky. It was wonderful and rich and delicious, but not flaky.

The little thing protruding just underneath the felafel "bowls" is part of the mechanism that releases the felafel out of the form. I'm thinking the wooden board is unrelated to the felafel altogether and used for something else.

No eggs, hmmmm. Do you use the same recipe for pie dough and galette dough? I always thought galette dough needed to be more "flexible" (for lack of a better word), for folding over that lip. I think the combination of AP flour and cake flour makes for a very nice dough. Thanks for posting it. I will try it. I usually avoid making pies because I am never satisfied with my crusts, and it's the only part of the pie I really like. t No eggs. My Grandmother always added a bit of apple cider vinegar to her pie crusts, so if I remember sometimes I add that. I think more than flavor or adding to the crispness of the crust it's more nostalgic for me. I use this same dough for pies, crostatta (galette) and also savory pot pies. About the only other dough I use is my version of shortbread which I used for an apricot tart last week.

Such a dainty plate for that enormous burger! What kind of beetroot? Pickled? Boiled? I love beets in any way, shape, or form, but I don't think I've ever had them on a burger. This is about to change.