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  1. blue_dolphin

    Breakfast 2021

    Breakfast sandwich with ham, spinach & mushrooms, egg and French fried onion pieces on focaccia with mayo & Dijon. Inspired by Max Halley’s ham, egg & chips.
  2. In a Facebook group cooking from this book, I saw people report good results with that recipe by oven roasting the carrots that had been dipped in egg and rolled in the rice crumbs instead of frying them. I also saw one report of par-boiling the carrots first. A possible alternative for your menu, the Couscous with Sesame-Roasted Carrots +Feta from the same book, p.154 has gotten a lot of positive comments as a side dish that one can prep ahead and serve at room temperature. I'm sure you could skip the couscous if you are set on a carrots-only dish.
  3. Yeah. I used to bring bagels in to work meetings. Had to get one of those bagel guillotines (eG-friendly Amazon.com link) and banish all knives from the conf room to avoid lost-time incidents amongst my staff!
  4. Pickle wars? What a great segue to this upcoming interactive food history event from the University of Southern California Libraries The video I linked below will take you through some materials in their collection that feature early British recipes for/documentation about Indian-style pickles. Here's the text that appears beneath the video if you watch it on YouTube with the requisite links to the recipes and an option to register if you want to participate. https://youtu.be/TOOoD4UtgVI
  5. Might be just as well, at least for your Canadian giftees. Most of my Canadian friends have either a revered family buttertart recipe or a strong memory of the ideal buttertart that nothing else can ever measure up to. As a non-Canadian, I wouldn't mind trying a few of those non-buttertarts 🙃
  6. I live in the Conejo Valley in So Cal. I may need to try this one!
  7. I've been drinking this 2019 Ténèbres from TJ's for little while. It's a French GSM but instead of being from the Rhône valley, this one is from farther south in the Languedoc. Only $5.99. Very drinkable and worth a try if you like Rhône varietals. They had cases of it on an end cap for a while but it's now moved to a spot on the shelves with the other French reds. I should pick up a few more bottles. Something I will not be picking up again is the TJ's frozen pie crust. I'd sworn these off before but in the interest of limiting shopping trips, I pic
  8. A while back, I mentioned that I was curious what Herbdacious would be like with more dill. I made a batch and it's good but it's not quite as flexible a condiment as the original recipe. I was going to make a smoked salmon and cream cheese quiche with dill so I decided to just add some of that Herbdacious to the custard. 😮 oh my, it's green...it's absolutely Herbdacious! There's a bunch of skinny asparagus in there, too. I was worried it might be stringy, but it was fine. This tasted quite good but I'm not sure I'd make a green quiche to serve to others! The c
  9. Enjoy! I have the 20 and 25 cm paella pans and am always tempted to get a few of those little 15's. Would be good for single servings but perhaps a little heavy for earrings! 🤣
  10. Just watched Ottolenghi and the Cakes of Versailles, a documentary about Ottolenghi's 2018 commission from the Metropolitan Museum of Art to put on a culinary gala in conjunction with their Versailles exhibit. Ottolenghi recruits Dominique Ansel, Ghaya Oliveira, executive pastry chef at Daniel in NY, fancy UK jelly makers Bompas and Parr, Ukrainian architect/baker Dinara Kasko and Janice Wong, a pastry chef/chocolatier/creator of edible art from Singapore as the artists who will use their own techniques to reimagine the fabulous pastries of pre-revolution era Versailles. I would ha
  11. I agree on the podcast recommendation. I thought I'd heard it all because he's been all over the place but hearing the whole story was interesting. Pricing was one of the things they went into. None of the big companies were interested in taking on the project without a commitment to enormous batch sizes so he partnered with a smaller, artisan-type pasta maker. They ended up pricing the cascatelli at $4.99/lb, lower than any of that company's other offerings at $5.99-7.99/lb. I'd guess most buyers are already at least occasional purchasers of Italian or other artisan pasta
  12. Darto keychain pan I've been wanting one of these for ages. Maybe 2 for earrings? So cute!
  13. In my post above on recent acquisitions, I want to call out 2 books by Max Halley, owner of Max's Sandwich Shop in London. I ordered them after listening to a Zoom author event hosted by cookbook shop NowservingLA in support of his recently published Max's Picnic Book. Max was interviewed by Zach Brooks, market manager of Smorgasburg LA. Max is an absolute hoot and didn't really need an interviewer. I was laughing out loud through most of it. An archived version of the Zoom session can be accessed at this link or on Nowserving's recorded events page here. Here's the publisher's blur
  14. My 2021 cookbook acquisitions thus far, some are older books and a few not arrived yet. Not mentioning several pre-orders. Yes, I have a problem 🙃 2021 books: At Home in the Kitchen: Simple Recipes from a Chef's Night Off (eG-friendly Amazon.com link) by David Kinch and Devin Fuller Max's Picnic Book: An ode to the art of picnicking (eG-friendly Amazon.com link)by Max Halley Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food (eG-friendly Amazon.com link)by Brandon Jew and Tienlon Ho Simply Julia: 110 Easy Recipes for Hea
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