blue_dolphin

A member of the bean club shared this video with the Facebook group yesterday. She has a heavenly voice and the whole thing is just crazy funny perfection! YouTube link for those who can't view embedded content: https://youtu.be/cc3tg2Q9meM

I will join my cousins. Save one, they are all vegetable phobes so that's what I usually bring. There will be an enormous turkey, 25 lbs minimum, stuffed the night before with bread stuffing, then put in the oven with a timer to start sometime in the wee hours. The guy has a PhD in neuroscience but they must not have required any microbiology coursework. Sheesh! Everyone else is happy to eat it and I'm unaware of any issues but usually aim for a wing or a slice off a drumstick and skip the stuffing. At least 20 lbs of mashed potatoes and gallons of gravy will be consumed. He does an excellent job with the gravy. They also set out all the food, save the gravy, then call everyone to the tables where we stand for an endless recitation of gratitudes. Of course, I have many things to be grateful for but standing around while children are prodded to speak and some adults wax rhapsodically whilst the food cools isn't one of them. I'm sure it will be delightful!

Thanks. I will ask my library to purchase it when released here in the US.

I wish there was something that explains how the machine works for each cycle. I’ve been looking at the manual to pick what I thought was closest to their description but still not sure on some things. Like, should I use the gelato setting for all custard based recipes or only those specifically called gelato?

It was 90°F here yesterday and should be the same today so I made Creamy Persimmon Sorbet from Serious Eats, spun on the sorbet setting. The recipe is just persimmon, sugar, black tea and lemon juice. The black tea flavor is subtle. Kinda wish I'd used Earl Grey and made it stronger or skipped the tea and just used a generous amount of lime juice. That said, the texture is lovely and I'm ready for today's heat!

Poor Moe! Hospital food is never good. I hope everything is going smoothly and that he'll be back in your good care (and good eats!) very soon. Polenta with a swirl of sage & walnut pesto, charred tomatoes, parm and fried sage leaves.

One of Time magazine's 100 best inventions of 2021: Sfoglini Cascatelli

Cascatelli with sage & walnut pesto from Zuni Cafe Cookbook and roasted tomatoes Had this for dinner last night and experienced no unpleasant dental sensations nor subsequent nightmares. I did have a weird dream about an obscure word from yesterday's NYT Spelling Bee but I'm pretty sure that was unrelated to the Cascatelli consumption.

That looks very similar to the Vesuvio shape that @ambra mentioned in this post: This article seems to indicate that it's sold as Nodi Marini (or “marine knots”), Trottole, Molloni, and Vesuvio. I've bought it as Vesuvio and had it topped with ratatouille and chickpeas the other day:

As you can see, Pure Vanilla (eG-friendly Amazon.com link) has been previously mentioned in this thread. The Kindle version is currently $1.99 and I'm mentioning it again because since that listing, I've made a number of things from it and can vouch for it being a sweet little book. The author is Shauna Sever, author of Midwest Made, also an excellent book. I bought a used copy when it was the monthly book in one of my Facebook cookbook clubs. I don't do a ton of baking so, even though I liked it, I elected to pass it on to another group member when the month was over. For this price (and no shelf space) I can have it back!

Go ahead and whizz up that persimmon stuff, @Smithy! I bought 4 hachiya persimmons for the purpose of making ice cream but the biggest one is stubbornly remaining very firm. I might have to scale things down and make a smaller batch. Over in another thread, @paulraphael recommended thyme ice cream and sage ice cream, both of which sound very appealing to me.

I like! I'm also curious about that. I'd kinda like to try them on their own but a quick perusal of my cookbooks shows several ice cream recipes pairing honey with the thyme and maple and/or pumpkin with the sage. Also roasted pineapple & sage and blackberry & sage. Sage and walnut or hazelnut sounds appealing to me, too. Edited to add: Also found quite a few recipes for lemon thyme ice cream. Some started with lemon thyme but others were actually lemon + thyme. I might start with that latter one. After getting a recommendation for it, I bashed up a batch of this Sage Pesto from the Zuni Cafe Cookbook. The book gives weights of 1/4 oz for the fresh sage leaves, 2 oz for the walnuts and 1 oz for the Parmigiano-Reggiano. Judy also has you gently warm the chopped sage with a little of the olive oil and instructs to bash everything with a mortar and pestle, starting with the garlic and a pinch of salt, then adding the warmed sage leaves, then the nuts, cheese and remaining olive oil. I added the zest and juice of half a lemon. Not sure why I linked that recipe as it seems like everything I did was different 🙃 The header notes say that stuff is good as a garnish for soups, stirred into white bean purée, or polenta. Pasta, of course, with charred tomatoes or sautéed zucchini. I made some crostini topped with a walnut-ricotta sauce from David Kinch's At Home in the Kitchen and added a dollop of the sage pesto and a fried sage leaf to each:

I use the syrup to sweeten popsicles, iced tea, in cocktails or hot toddies. But you've got a lot more than I usually end up with.

I figured it was podcast fodder. He got a lot of mileage out of it, maybe more than expected.

Mine haven't shipped yet. Looking forward to those good luck BEPs!

I have the dead tree version of that book and like it a lot. Simple, reliable and tasty recipes. It's not going to take you off on uncharted culinary adventures but it's just the ticket when you need something to eat.

Wow, interesting and vivid observations, @jedovaty! My anxiety dreams tend to be travel-related mix-ups of all sorts but, thankfully, no dental crises yet! I'll have to do a cooking-time comparison with this stuff. I think I’ve been cooking it around 11-12 min. I think Pastagrammer liked 9 min or less but that seems on the crunchy side to me.

I'm very sorry about the challenges you are dealing with, especially the vision issues, but otherwise delighted that at least one thing is right with the world and ladies continue to lunch!

Hey @Kim Shook, what's up with your persimmons? I usually buy Fuyu, which can be eaten when they are still firm and crisp but at last week's farmers market, I also bought some Hachiya because I want to make some persimmon sorbet or ice cream and I've read that Hachiya are the better choice for that purpose. I bought the 4 Fuyu on the left 2 weeks ago and they've been sitting at room temp since. Two of them are starting to soften, the other 2 are still pretty hard. They'd all be fine to eat. The Hachiya's have been on the counter for one week. The two lower and smaller Hachiya's on the right are very soft, kinda like water balloons. While the farmer assured me that they'd all be ready in a week, the other 2 are just starting to soften at the bottom ends but still firm at the top and need more time. I'm not concerned about any of the black spots or marks on the skin.

I think I would like your apple stuff mixed with a sharp, grainy mustard on sausages with sauerkraut. In Deep Run Roots, Vivian Howard has a recipe for something she calls apple mustard which is kind of a kicked-up apple butter. She serves it with a charred cabbage & apple slaw and as a dip for sausage balls. I liked it a lot. The recipe is available online at this link in case you ever want to take it in that direction.

It really does!

This White Bean Spread with Rosemary and Toasted Almonds from Heidi Swanson's Super Natural Every Day is a favorite of mine. I use a generous amount of rosemary and garlic and warm them gently for quite a while before straining. The flavors infuse into the oil but no harshness.

Your wish is my command! Edited to remove photo because it's off-topic. I'll find another spot!

Roasted Apples with Calvados and Cinnamon Ice Cream from Sunday Suppers at Lucques p 361 I made a half batch of the ice cream using the Ninja Creami but otherwise followed the recipe. Small apples get cut in half, cored, then tossed with white and brown sugar, cinnamon, nutmeg, Calvados and a vanilla bean-infused brown butter and roasted. They were to have been basted often during the roast time but I neglected to read that part. I don't believe any harm was done as they were delicious.

Loved seeing the witches on the water in @heidih's link! I DID go and buy treats yesterday afternoon. I specifically selected an assortment that included bags of Funyuns, just in case @Anna N came by 🙃. Alas, she did not, nor did anyone else. That means I have 18 snack-size bags of salty treats (per the label, 3 should be Funyuns), which is not so bad - I almost bought the 45-bag pack, just in case. And the cats were not traumatized by a single knock or doorbell ring, though it would have been a good experience for my two trainee cats. Slight disappointment as even though I didn't have a costume, my hair is currently bright orange in the front and acid green in the back (Psychedelic Sunset and Electric Lizard from Manic Panic for those interested in specifics, both glow under black lights) so I could have earned points from the kids. The day before Halloween, a lady at Trader Joe's gasped when I turned around and said, "Oh, my god - you did that to your own hair!!! I saw you earlier and thought it must be a wig! True engagement is rare in these days of masked grocery shopping!