blue_dolphin

What is the brown, cylindrical object?

Bombay Toast from Indian-ish, made with leftover Roasted Aloo Gobhi. Cilantro chutney, tomato chutney (instead of the recommended ketchup) and Mustard Seed and Curry Leaf Carrot Salad on the side.

Cooking from Indian-ish Clockwise from top: Basmati rice, chapati (from Made in India), roasted gobhi aloo, cucumber raita, green chile & cherry tomato pickle, mustard seed & curry leaf carrot salad, basic dal and cilantro chutney in the middle.

I own the paper version of Season and have quite enjoyed the recipes I've tried (see this thread)

On a trip down under, I was taught that Milo was the beverage of choice for the Tim Tam Slam and the trick is to pop the whole cookie into your mouth a nanosecond before it disintegrates into chocolate melty-ness. Of course, Tim Tams have their own eG topic (a very old topic) where the slam is discussed in more detail.

Tofu green bean breakfast scramble made with sugar snap peas instead of green beans and Green chile & cherry tomato pickle, both from Indian-ish The scramble was fine. The tomato pickle was excellent.

More pumpkin mania. I paid Joe another visit and came home with a box of these frozen mini spicy pumpkin samosas I had a few for breakfast with TJ's jarred mango & ginger chutney and some freshly prepared cilantro chutney Not bad but the filling didn't have as much texture as the photo on the box shows, it was more of a uniform purée rather than chunks. I'd find that off-putting in a larger samosa but these are one- or two-bite sized so it was OK. After baking in the CSO, the exterior was nice and crunchy. $3.99 for a box of 12. If I needed an extra appetizer to put out for a gathering, these would be fine. No gathering going on here so I'll enjoy the rest but not purchase more.

Wow, I've never seen such a big macaron! Pumpkin & paneer samosas from Trader Joes Freshly made cilantro chutney and some TJ's jarred mango & ginger chutney on the side.

Two "barely a recipe" toasts from Indian-ish. Yesterday was tomato-cheese masala toast. Chopped tomato, grated cheddar with a sprinkle of chaat masala Today was chaat masala-almond butter toast with a delicious late season peach

Ditto that. Unable to find the iSI, I tried this one, also Tovolo but with a metal handle. Seems OK but I’ve only had it for a year or so. Can you point to a current source? Any color is ok. Mine are wearing out

I own the dead tree version of this book and like it quite a bit. Anyone who's followed Evan Funke on Instagram knows what he thinks of pasta machines. Some of his older IG GIFs might better convey pasta shaping than the book's still photos do but the recipes do a wonderful job of showcasing fresh pastas, even if you decide to make them with a machine. At the price, it's a worthwhile read.

Umami Garlic Noodles, Charred Brussels Sprouts with Coconut and Sriracha Tofu all from Andrea Nguyen's Vietnamese Food Any Day

Amá is a great book. Full of stories of Josef Centeno's family and their recipes. I've cooked quite a bit from it and liked pretty much everything. A mix of classic Tex Mex and Centeno's imaginative flavors.

Levine

Last week, I made the mistake of going to TJ's when I was hungry. Across the front of the store, where you wait in line, they had posted photos and descriptions of all the pumpkin stuff. Once I got into the store, these pumpkin rolls jumped into my cart. I had one for breakfast today. They come in a refrigerated tube. Five rolls and a packet of icing. Baked up nicely in the CSO, no gummy middle. 330 calories/roll with the icing, 270 without. 690 mg sodium, which is excessive. Both the rolls and the icing contain pumpkin and the expected spices. They taste a little bland without at least a little icing but might be good with butter. I enjoyed it but my curiosity and limited sweet tooth have been sated.

Also tofu here. Spicy sweet pomegranate tofu, vibrant coconut turmeric rice and baby kale stir fried with garlic. All from Andrea Nguyen's Vietnamese Food Any Day.

I like Milanos too, but I haven't bought any in ages. I like the orange & chocolate and the mint & chocolate. Mint Brussels might edge out the mint Milano but I have never done a side by side. I'll have to check what other flavors are in my area. No interest in the pumpkin spice. I like Almondina for dipping in wine. Original flavor.

A recipe from Jubilee, Maque Choux (fried corn with green peppers) with the Extra Light Buttermilk Cornbread from the same book and a country ham biscuit slice

Because it often shows up at dim sum, I always figured it was a Cantonese sort of thing but maybe it's just a US dim sum oddity.

The snack that became dinner. Baked shrimp & celery toasts from Andrea Nguyen's Vietnamese Food Any Day I liked the Viet use of baguette slices instead of the white bread squares more common in Chinese shrimp toast. Brushing the bottoms with the butter/oil mix really does give them that crispy fried base without turning them into little oil bombs as can happen sometimes when frying. The celery added a nice crunch and lightness and didn't go all watery like I feared. Good recipe. Similar to this one from her previous book except for the add of chopped celery & paprika sprinkle and a quick broil to puff them up once the shrimp has cooked.

You might try Alison Roman's method for Smashed Sweet Potatoes. Roast first (no steam, I use the CSO on convect bake @ 400°F), then smash them a bit with your hand to flatten and pan-fry them in a bit of butter and olive oil to crisp them up. Her accompaniments of sour cream + lime + salt (~ crema), caramelized maple syrup and buckwheat groats for crunch are excellent but I've used the general twice-cook method with various toppings, or none. Kind of handy as you can roast ahead, store in the fridge and then just smash & reheat at mealtime. Here, I posted about making Alison's recipe. In this case, I cut the potatoes in half before roasting and just flattened them a bit instead of completely smashing. I did something similar here, except that I reheated the roasted sweet potato on the Phillips Avance grill instead of pan-frying.

I couldn't figure it out either. Looks like this item I found on Amazon. Sort of a spatula/tong combo. The reviews don't sound promising, do they?

A search pulled up a few sweet potato topics with this being most recently active (...um, almost 10 years ago 🙃) so I'll put this here. Sweet Potato and Ricotta “Cookies” from Vij’s Indian: Our Stories, Spices and Cherished. I found the recipe online here. Sweet potatoes are cut in 1/4" thick slices, tossed with chile powder, salt & oil, then pan fried and finally sandwiched with a mix of ricotta, garlic, cumin, fennugreek leaves and cayenne The ones in the back got pan fried per the recipe while the others got roasted in the CSO - convect bake, 425°F, 15 min, turning midway. The latter resulted in a little more shrinkage but is much easier and, I think, easier to control. Pan frying took a lot longer than the recipe indicated to get the potatoes tender and I had a hard time getting the temp right to allow them to cook through but not burn. I found the Indian-leaning spice mixture in the ricotta to be unexpected but delicious with the sweet potatoes. I can imagine taking this in different directions and it's nice to have another non-bread canapé base to put into the mix, whether they are sandwiched as here or use them as the base for open-faced canapés

Charred Shishito Peppers, Corn & Soy from Cook Like a Local, topped with a boiled egg. Toasted cornbread (the Extra Light Cornbread from Jubilee) and tomatoes on the side. Haters aside, the corn recipe was very good. Very similar to this one in the NYT that uses Japanese curry paste. Instead of the curry, this version uses ssamjang, butter and a little white wine to sauce the vegetables. I was out of doenjang so I used miso to make the ssamjang and it seemed to work.

Your mention of shipping to CA prompted me to look them up and I see they are just down the road a piece from me. I've got a few knives I should either get re-habbed or get rid of and wouldn't mind supporting a local business.