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blue_dolphin

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  1. Yes, I was going to suggest pinging Dave Arnold, who was involved in that HarvardX class. Obviously, he's not at Harvard but he was involved in that and might have some connections to suggest. Seems to be pretty responsive via Twitter. Here's a link that includes the lecturers and schedule from one of the iterations of the course.
  2. blue_dolphin

    Breakfast 2020!

    (Not so) Slow Scrambled Eggs with Bottarga I planned to try this Zuni Café recipe with the Paragon. Based on an online Control Freak mention, I chose 95°C which was a bit too hot for a truly slow scramble but they were still nice and moist. The yolks are quite orange so the bottarga kind of blends in visually but the flavor is still there.
  3. Cassoulet is what I'm planning on using them for, too. I need to get some duck legs and confit them.
  4. I mentioned above that I received a gift certificate to a local gourmet foods shop. I visited the shop with some friends the other day and since this holiday thread has popped up, I'll share my selections: I think most items are recognizable. The little jar on top of the tomato can is piment d'espelette and the item at lower right is mullet bottarga
  5. Thanks for sharing all the great photos of your trip. I've been enjoying them with great envy! Do they sell suitcases at Eataly World? Seems like it would be a good business. If I'd seen your pictorial on that Lurisia Chinotto, I would have purchased the bottle I was eyeing at an import shop the other day. Next time!
  6. I agree on cooking them separately. Personally, I'd soak both of these beans, cook them in separate pots in a low oven (after bringing them to a boil on the stovetop). Test and you can remove them as they are done. If you've been following along in the RG bean club Facebook page, you'll know that a lot of people have been reporting longer than expected cook times with the cabelleros.
  7. It sounds like an interesting. I'll be curious to see how it develops.
  8. blue_dolphin

    Breakfast 2020!

    Quiche du jour Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff. The crust is between you, me and the doughboy. Edited to add that I failed to take a photo of my slice but here's what the inside looks like:
  9. I’m sure you’re all heated up by now so no help here. I'd reheat at 325-350F, stir and taste at 10 min intervals, then add the cheese for the last few minutes, switching to broil if you want it browned.
  10. That's my stunt double (aka back-up) CSO 🙃
  11. I shared a link when this convo was over in the breakfast thread but my post was hidden as unrelated to food, which it surely is so I probably shouldn't do it again, but I will anyway: See here
  12. Here, for your viewing pleasure, are the N 25 and N 20 paella pans in the CSO Here's another picture of the N 20 with a half-head of cauliflower that I posted a while back
  13. blue_dolphin

    Breakfast 2020!

    That looks delicious! What's the bread component? Looks a little bigger than most of the English muffins I get at the store.
  14. How disappointing! I see on the Edwards website that they have a 100% satisfaction guarantee if you call within 14 days of receiving the order. Do you still have time for that? My own experience with country ham is pretty limited to the biscuit slices I ordered from Broadbent. Compared with a city ham, it is indeed drier, chewier and salty, though I have not found it to be tasteless. To me, it's kinda like a super-lean, no-fat bacon and should be very flavorful and not tasteless. I hope you can get a refund or maybe have them send you some bacon instead. I generally soak the slices in cold water for a little while to temper the salt before blotting them dry and putting them into a hot skillet with bacon drippings for just long enough to give them a bit of color. I've used them that way on various breakfast sandwiches. Here's one on focaccia where you can see that these are fairly thick slices I'm getting. Alternatively, I've used them as @Smithy describes, dicing the meat and including it in scrambled eggs. Here's one I posted earlier this month: If the ham you have is truly tasteless, this isn't going to help, but my first impulse on reading your post was to recommend that you cut it up into smaller pieces, stash them in the freezer and pull them out to use it as "seasoning meat" where you'd use a smoked hock in beans, collards or the like.
  15. Here is the Italian version of the menu and the English version so you can compare. As @Franci says, the Italian version indeed lists Antipasti, Pasta, then Secondi.
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