blue_dolphin

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  1. Top Chef: Charleston

    I was almost as surprised at that outcome as I was seeing tears well up in Padma's eyes when she told Sheldon to go. He brought so much joy to the table, I'm sorry that he won't be in the finale. A little preview showed Brooke screwing up by forgetting to order the pork belly she needed for her main dish. Shirley ordered pork belly as a back up and apparently doesn't need it as she tells Brooke she can have it. Sometime later, Shirley seems to change her mind and says no. Drama much?
  2. I agree. I was impressed that Diana Henry has commented and responded to questions. Nice.
  3. eG Cook-Off 75: Meatballs

    That looks really good, @Anna N. Now I have to go rummage around for the recipe I got from a friend for lotus root kofta with Kashmiri masala. Mmmmmm - most delicious vegetarian meatballs ever!
  4. Breakfast! 2017 (Part 1)

    Sorry for the OT breakfast convo! Back on topic with my breakfast, inspired by @shain's post from yesterday. I cooked up some Rancho Gordo Marcella beans, tossed them with tomato chutney and put them on toast.
  5. Anyone else following this year's Piglet, the cookbook "tournament" over on Food52? Some of the pairings can get a bit silly, particularly in later rounds. For example, looking at the brackets, one of the first round pairings is Dorie Greenspan's Cookies against Fuchsia Dunlop's Land of Fish and Rice. I can't imagine trying to write that review! That said, I usually find the reviews (and often the comments) entertaining, even if I don't share the reviewer's perspective.
  6. Breakfast! 2017 (Part 1)

    I don't know. I haven't actually been inside. But it appears that it is possible to order directly through their website without going through a consultant. Perhaps I should sign up for the event and report back.
  7. Breakfast! 2017 (Part 1)

    Alas, no Thermomix at my house. But about 5 miles from here there is a Thermomix storefront where they apparently host cooking classes and "Lunch & Learn" events. Maybe I should pop over and see if they would whizz me up some Hollandaise.
  8. Breakfast! 2017 (Part 1)

    Beautiful breakfast, @Anna N! What method did you use for your hollandaise. I've tried a number of "fool-proof" recipes but so far have not found a "blue_dolphin-proof" method !
  9. eG Cook-Off 75: Meatballs

    My dad also entertained us with the one meatball song every time we had spaghetti and one of us requested one meatball - which we always did, just to hear the song !
  10. Breakfast! 2017 (Part 1)

    Gabrielle Hamilton's celery toasts Thin slices of multigrain toast, buttered and topped with Cambazola and celery salad. I was mixing up a cheese ball to bring to a party tomorrow and had the scallions and Cambazola out on the counter when I realized that it was getting late and I should eat something so I went with what was in front of me!
  11. Dinner 2017 (Part 2)

    @ElainaA, my first pick with that salmon dinner would be a Pinot Noir. Edited to add that because of the beets, I'd go with a younger, fruitier version so the earthiness doesn't get out of control. Or a crisp German Riesling.
  12. What's New in Kitchen Gadgets?

    There are a few queries on reddit, using the same photos, one is 3 yrs old: And another more recent: Nothing terribly conclusive in the responses.
  13. Lunch! What'd ya have? (Late 2016–)

    While looking for something else in the freezer, I found a small packet of IP pork shoulder AND a couple of whole wheat hot dog buns so I shredded the pork, added some sauce, made some slaw and.... lunch! And enough left for tomorrow.
  14. So, here's the Top Chef convo. I believe the episodes are available online. This was in episode 11. Brooke's dish was braised pork shoulder and tenderloin with smoked island sweets, braised radishes and egg yolk. During service: Brock: How did you cook the pork? Brooke: Sous vide with a quick sear on the outside Brock: By cooking it sous vide, you end up ruining that natural texture of the tenderloin, which is so soft. At judges table with the chefs Brock: Using a sous vide bath to poach a pork tenderloin was kind of a crutch. I didn't think it was necessary. Colicchio: It's a small piece of meat and it goes very quickly and I think by sous viding it you lose the juiciness of it - it looks rare but the juice is gone
  15. Lunch! What'd ya have? (Late 2016–)

    I liked it a lot. I thought the citrus added a nice bright flavor. I'll make it again, for sure. Nice change from the black bean and corn salsa/salad that I usually make.