blue_dolphin

I can see that. In the videos Kenji made, he talks about having a combo of caramelized onions at the edges while the ones in the middle are 'steamed.' Not sure I’d like that but might give it a try someday when I have nothing better to do 🙃 One video is on a gas grill, the other in a cast iron skillet on the stovetop

It's a treasure to read and to cook from. One of the few books that I own both the paper and Kindle versions. And for anyone on the fence, the Kindle version is still $4.99 on Amazon in the US and Canada. I believe Vivian said that price would be through the end of this month.

I recently found my first recipe box, including a card with the recipe for 7-layer bars written in my grade 7 writing: Haven’t seen “flacked” coconut in a while 🤭

My favorite is La Brújula. I've also used Portomar and they were good, too. Patagonia Provisions sells "Savory Sofrito Mussels" and "Lemon Herb Mussels" that I've been meaning to try in pasta like this.

Lovely! Perhaps washed down with a bit of ice cold vodka? Champagne? Sliced peach and yogurt with a drizzle of hot honey

Yes, they're a pantry staple for me and I think they are quite good. Here's a link to a post with a photo of them in the swiss chard & smoked trout bruschetta that's one of my favorite uses.

That’s my understanding as well, as discussed here. I’ve never chosen to eat a deviled egg at a pot luck mostly because they’re not all that interesting but a hard cooked egg with commercial mayo and mustard isn’t as risky as a lot of other options!

I failed to document my deviations but I used Mobay instead of provolone, frozen, chopped spinach instead of fresh, dried dill weed and spread the bread with mayo instead of butter. I also lightly toasted the “inside” side of the bread before building the sandwich. I think it’s a good recipe to play around with.

Spied this Spanakopita Grilled Cheese over on Food52

I’m a third vote on the deviled eggs. I don’t even like them that much but everyone else seems to as they always disappear. Easy to make with minimal supplies, assuming there’s a pot to boil or steam them in. In a pinch, everything can be procured from the convenience store - plastic knife to cut the eggs, plastic fork to mix condiment packets of mustard & mayo, S & P with the yolks in a plastic bag, snip a corner to pipe, then mete out little dabs from a relish packet to garnish. Now them are some trashy deviled eggs!

@JoNorvelleWalker, From the prices I see 😮😱😮that thing should come with its own pedestal. Does it have an AC function to cool the kitchen?

Also, I would be remiss if I didn't suggest checking out the recipe for home made hot chili pepper sauce from esteemed member @hzrt8w who shared so much with the group. It's the best sub I've found for Yank Sing Chili Pepper Sauce, which I love but is no longer available, outside of their restaurants, apparently due to a family feud of some sort.

In this June 14th post, @Annie_H mentions making chili crisp so perhaps she will see this and respond with a recipe and suggestions for you.

I noticed the documentary about her, Nothing Fancy is free to rent or $5.99 on Amazon Prime Video. It's possible I have some credits affecting that price but they're not showing up on any Kindle books so I dunno. Worth taking a look see if you have Amazon Prime.

"Tree Tomato," is also the original name of the Tamarillo so that's curious that the name is also used for such a mixture. Recently, at a Peruvian restaurant, I had an ice cream made from the lucuma fruit, which is in the same family as mamey and it was quite nice. ' Edited to add that this article (which has an annoying amount of ads) about a shop making Peruvian ice creams mentions mamey:

Thanks for catching my fruit confusion! Yes, it's blackberry, not blueberry. I intended to use the lite ice cream cycle for those because they fit the criteria in the manual of an ice cream low in fat. At that point, I'd never used that cycle before so I had no idea what the time would be. I'm just a newbie at this stuff! From my limited data set, I'd say the longer the cycle, the more warming but I know nothing about the speed. I wish the Ninja people would be more forthcoming about what the different cycles do but I haven't seen any description. I'd say that looks like a tamarillo, not a tamarind. I can find recipes online for tamarillo sorbet, sherbet and ice cream so I'd think it would work.

Vodkow 🤣😂🤣

The Bestia cookbook has a number of sherbet recipes and suggests layering them together for a "rainbow sherbet." I made Blackberry buttermilk, orange and lime kept them separate. Blackberry buttermilk (with 1T cassis) - Pre-spin: -5°F, post-spin: 10°F. Sorbet cycle, spin time = 2:24 Lime (with 1T Falernum) - Pre-spin: -0.5°F, post-spin: 9°F. Ice Cream cycle, spin time = 1:38 Orange (with 1T Cointreau) - Pre-spin: -0.5°F, post-spin: 15°F. Lite Ice Cream cycle, spin time = 2:28 My intent was to use the Lite Ice Cream cycle for both the blueberry blackberry buttermilk and orange as they don't have as much cream in them but I accidentally pushed sorbet when I went to spin the blackberry one last night. I spun the lime and orange today and it seems my freezer must not have been as cold.

I edited my post above with links that show the difference toasting the breadcrumbs makes.

I know you didn’t ask me, but you can bake them instead of frying if you prefer. For the best color, lightly toast the breadcrumbs first. I also spritz them with a bit of olive before baking for flavor but it’s not enough to get them evenly brown. Here's a link to a post where I was too lazy to toast the breadcrumbs and the arancini are rather pallid: Here's one where I did pre toast and you can see the look much nicer.

I hope they are successful. The smallish yield of 26 truffles and the fact that the location is a closely held secret suggests it will be some time before they really reach "commercial scale." I believe their flavor fades after they are picked so even if they become more readily available than now, enjoying them at their best may still be a treat. Sounds promising though! I don't care for black truffles at all. Like @Anna N, I avoid anything "truffle-flavored" like the plague and never order any dish that mentions truffle oil but I find the flavor of fresh white truffles pretty magical. My introduction was in Asti, near the peak of truffle season in the fall. We were finishing up a late dinner at a little neighborhood restaurant when a truffle hunter came in with a big box of truffles. He just passed through a corner of the dining room on his way into the kitchen but the aroma of the truffles was absolutely intoxicating! I hadn't splashed out for the truffle up-charge on that evening but resolved to try them at the next opportunity. This photo (poor quality iPhone photo of a computer printout) was taken a few nights later at Ristorante Il Cascinale Nuovo in Isola d'Asti. It's a bit swankier than the first place, I believe they have a Michelin star, but I had to get that truffle shaved over my pasta. I think the maître d' is smiling nervously because of how much extra truffle he shaved onto my plate for the sake of the photo!

In my opinion, yes, you should go by taste and that should be done with the mix as cold as possible so it’s as close as you can get to the temp that you’ll be enjoying the finished product at. I almost always want a bit more sweetness and more tartness at freezer temp than at room temp or warmer. I always chill down my mix in the coldest part of my fridge before that final tweak, generally using 2X simple syrup and lemon or lime juice to adjust.

That sounded good enough to eat so I made some for lunch. Since I had some Rancho Gordo Marcella beans cooked, I turned to Marcella herself for the recipe for Bean and Tuna Salad from Essentials of Classic Italian Cooking. Marcella uses red wine vinegar for this instead of balsamic and only uses a clove of garlic so I stuck with that. Served on traditional Italian shiso leaves 🙃

I was browsing through Dana Cree's Hello, My Name is Ice Cream, spied a recipe for Concord grape sherbet and wondered if you had tried making the grape ice cream yet? She starts with a Concord grape purée and suggests reducing 100% Concord grape juice as an alternative so it sounds like your use of grape juice concentrate would work well. Her sherbet base has buttermilk, milk, cream, sugar, glucose and a little bit of malic or citric acid plus your choice of texture agent. She also adds rosemary, which appeals to me but could certainly be omitted for straight up grape. Let me know if you want the recipe. We don't get Concord grapes locally but I'll probably try it with Thomcords when they show up at the farmers market