blue_dolphin

I have little experience with the overnight soaking method so feel free to ignore my 2 cents. The ratio of milk to eggs looks similar to what I use in quiche which sets up fine with half & half, marginally with whole and not well at all not with skim or 2%. Any chance the milk was different? When using a lower fat milk in a quiche, I've found that tossing the cheese with a teaspoon of cornstarch or Wondra helped the custard to set up. Not sure if that would be useful with the overnight method here or not. Any chance the cooked sausage was hot enough to start cooking and coagulating the eggs when it first got mixed so there wasn’t enough protein to make a custard by baking time? Finally (or maybe it should be firstly 🙃) do you think the custard mix didn’t set up properly or do you think it set but then broke? My prediction is that this will work perfectly for you, as it always has and we’ll never know what happened!

I noticed that @Shelby posted about her Sriracha Maple Snack Mix in this topic so I figure I can continue the theme with this Spicy Glazed Nut & Pretzel mix from David Lebovitz's book Drinking French. The recipe is also available here on his blog. Not that you can tell in the photo but everything got coated in a mix of brown sugar, maple syrup, butter, salt, cayenne & cinnamon before baking. Very good. Now to track down that Sriracha Snack Mix recipe.....

I think the sixty cents is probably key! Picked up my first post-virus cookbook from the library today! I'd put it on hold shortly before they shut down and was first in the hold queue all this time!

I loved the first section, liked the second one and found it a bit of a slog to get through the final two. That said, after the Netflix series came out, I went back to re-read them and it seemed like a package that made great sense with the videos to break up all that reading. But we're all different so anyone considering their $3.99 investment would be wise to take your advice and steer clear!

The Kindle version of Samin Nosrat's Salt Fat Acid Heat is currently $3.99 on both Amazon.com and Amazon.ca. I'm not wild about cooking from ebooks but, in my opinion, the value of this book are the first 4 sections as named in the title. Great textbook for learning how to cook, especially if you take occasional breaks to watch her Netflix show of the same name. From Amazon's "Look Inside" feature, it looks like Wendy McNaughton's charming illustrations come through well. The recipes that follow those sections certainly do work but this is also a book that you could just read through and get a lot from. Edited to add: The Kindle edition of Smitten Kitchen Everyday by Deb Perelman is $4.99 so maybe not a crazy bargain but still a good price for a solid book. I own the paper version and like it. This one is NOT currently bargain priced on Amazon.ca.

In the header notes, Toni Tipton-Martin says these Lowcountry Shrimp and Grits from her book, Jubilee, are outstanding served for breakfast. No argument from me! The shrimp kinda sank into the grits but there were 6 big, lovely shrimps in there and I ate them all!

Trader Joe's used to sell shrimp corn dogs in their frozen section. Came with a sweet chile dipping sauce. I haven't seen them in quite some time. Tasty little buggers they were.

I've been trying to make this salad and failing to assemble all the ingredients at appropriate ripeness. Finally gave up and made a sub. It's the Watercress, Mahón cheese, Nectarines and Creamy Lime Dressing from Amá. Only a little of my watercress was still perky by the time the nectarine was ripe. I used what I had and added some romaine. Arugula would have been better. This didn't completely wow me but I will remember the addition of a spoonful of heavy cream to a citrus dressing used on a salad with fruit. These are still early season nectarines so I'll try it again in mid-summer.

@RWood, you have ruined that child for all other cakes and set yourself a very high bar for repeat performances, which I’m sure will be demanded!

I'm stuck with a narrow sliver of freezer in a side-by side fridge and have long envied those of you with big freezers. After reading these last comments, I'm at least consoled to know my losses will always be limited! 🙃

Nana's Deviled Egg Sandwiches with Pickled Oregano Onions both from Josef Centeno's Amá I've posted about this recipe before. So many things I never put in egg salad: onions or shallots, celery, cilantro, Calabrian chiles, chile powder. And that's in addition to my usuals: Dijon mustard, mayo, capers, black pepper and crumbled bacon on top. Somehow, it all works. I need to remember to try the deviled egg version, which is actually the main recipe .

No frozen hash browns here but I do have some cheese and spicy pepper stuffed potato balls taking up space in there The sauce is the Mexican Sriracha from Josef Centeno's book Amá. Great stuff that I've been putting on everything!

A sharp knife? Having spent many hours of my laboratory life cutting very thin slices of all sorts of frozen materials, I really can't imagine getting good slices of frozen dough from an instrument that doesn't give you relatively fine control over the cutting speed and ideally over the exact temperature of both the blade and the dough. And double that warning if you have any sort of inclusions in the dough. Even if it cuts well, the slices generated by the slicing disc in my food processor drop into the bowl and then get banged around by each subseqent slice as they fly off the disc, usually smashing into the side of the bowl before landing at the bottom. I can't imagine that being good for the integrity of a slice of dough. But do go ahead and check how yours works as it could certainly be better than my older KitchenAid.

Scrambled eggs & toast This morning, I happened upon this recipe for Wylie Dufresne’s Scrambled Egg Sandwich, basically a grilled cheese with a big layer of scrambled eggs made with cream cheese. Can't really imagine how the eggs don't squish out all over when you take a bite but I was curious. I'm kinda low on bread at the moment but pulled from the freezer a couple of slices of a sweet potato and caramelized onion bread that I made from a recipe in Deep Run Roots. By the time they thawed and I pulled them apart, it was clear they had too many big holes for a sandwich. Drat! I went ahead and made the eggs and had the toasted bread on the side. The eggs are very rich. I'll have to procure some more appropriate bread so I can try the grilled sandwich.

That Bayless book is excellent and there's a whole thread devoted to it right over here. He starts it off with recipes for "Four secret weapons I always have in my refrigerator:" Green Chile Adobo, Quick Red Chile Adobo, Roasted Garlic Mojo and Sweet-Sour Dark Chipotle Seasoning. Each recipe is followed by a bulleted list of simple uses and a list of other recipes in the book that incorporate it. That initial chapter is worth the $2.99 in my opinion. Apologies if this has already been mentioned but the Kindle version of Maida Heatter's Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake is currently priced at $3.99 on both Amazon.com and .ca. This book came out last year right around the time the author passed away and is a "greatest-hits" compilation of recipes from her previous books. As such, it may be of interest to folks who don't have those older books - the recipes appear exactly as in the originals and were not edited, even to include weights, which would have been useful or to add photographs.

Sweet Potato Biscuits with Ham from Toni Tipton Martin's book, Jubilee A biscuit maker, I am not but these were still an excellent foil for Broadbent's country ham biscuit slices.

Interestingly, my Trader Joe's had SAF gold instant yeast in 1 lb packages. Lots on the shelf this afternoon.

Yes. The scientific supply houses (and I'm sure Amazon) sell lightweight cotton glove liners. It can take some looking to find the best fit, especially for smaller hands but they're out there. The nicest ones fit well and can be laundered and re-used. Others stretch out and don't last very well. Edited to add that sturdier ones are also sold in art supply stores for handling archival materials but they can also be used as glove liners.

At Trader Joe's, I picked up some nice Brie-style cheese from Dorothy's Creamery in Illinois called "Keep Dreaming" and enjoyed some for breakfast on toasted baguette slices with some walnuts and a few cherries from the farmers market.

This lovely little soft cheese called Keep Dreaming from Dorothy's Creamery was displayed as the "Spotlight Cheese" at my TJ's when I visited on Monday. The Dorothy's Creamery Facebook page says it will be at TJ's through the end of May. It's very nice. The one has a "best by" date of June 4. It's clearly soft and ready to enjoy. I recommend trying it if you happen to see it available.

Since Reichl preceded Gold as an LA food writer in her role as restaurant critic and then food editor of the LA Times from 1984-1993, Angelenos can certainly appreciate her work as well.

As mentioned by @nickrey over here in a thread on the book, the Kindle version of Ruth Reichl's book Garlic and Saphires is currently priced at $1.99 on both Amazon.com and Amazon.ca. It's been called out here in the past but I must have resisted it. Not this time though!

I haven’t seen them either but will look. There's a smaller company called Earth & Vine that sells some nice preserves with chiles. I quite like the red bell pepper with ancho chili jam. That one and several other varieties are available at my Whole Foods.

I'm sorry to hear that. Mine (knock on wood) is still working. When I purchased it I figured I'd be SOL if anything happened to it.