blue_dolphin

Cavatappi with a puttanesca-ish sauce with zucchini, cherry tomatoes and arugula. Meant to cook some chickpeas for this but forgot. I’ll add them to the leftovers.

The article I cited was published in 2009 but pet foods and animal feeds produced in the US and other countries were being recalled due to melamine-adulterated ingredients imported from China in early 2007 and melamine in chicken feed was very much in the news at the time @budrichard posted his comment in this topic. Melamine contaminant found in chicken feed US says some chicken feed tainted Tainted poultry has entered food supply So I agree with your conclusion that it’s possibly related to his comment!

Given the date, I suspect @budrichard was referring to the “Melamine Incident” where both food products, particularly dairy products, and animal feeds exported from China to countries around the world were found to be adulterated with melamine, apparently in an attempt to appear higher in protein.

You didn’t ask me but I follow the Zuni Cafe Cookbook recipe which uses ~3/4 teaspoon sea salt/pound of chicken. It goes in the fridge, loosely covered for 24 hrs-3 days. Before roasting, it’s blotted dry, but not rinsed. The upper surfaces are usually nice and dry (as is the goal) but there’s often some moisture underneath and inside that needs to be blotted off.

Prima Taste brand Singapore curry noodles with added veg & egg

Thanks for sharing that, @Maison Rustique, especially the photo. When you posted about your gift, I was very curious to understand the difference between a “meal” and a tin of seasoned fish!

Chicken sando with apple chile slaw. Sorry for the crappy photo, but it was good. Yesterday, I had fancified chicken and waffles for lunch at a local restaurant. See here. Leftover chicken came home and wanted to be used. My favorite of the fancy additions was an apple chile slaw, which was really just julienned apples that tasted to me of apple cider vinegar, cayenne and a hint of cinnamon. I thought it would be a great condiment with pork or roast chicken. I transferred the flavors to a more conventional slaw with apple, cabbage and Fresno chiles, dressed with mix of honey, apple cider vinegar, a dried chile mix, cayenne, cinnamon and just enough mayo to bind it together. Happy with the result and would make again

Please update us with your thoughts on any options you try!

I went to the waffle place again for lunch. Chicken & Waffles….But Make It Fancy Two pieces of chicken breast, covered with chili apple slaw and sweet orange marmalade, on top of a golden waffle, sitting on a bed of fresh spring mix, creamy orange ricotta, and crispy bacon bits Salmon I Used To Know A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions. Hass, Queen! A savory vegan waffle topped with fresh spinach, olive tapenade, sliced red onion, and crisp cucumber. Roasted cherry tomatoes and creamy roasted red pepper hummus add depth, while a drizzle of balsamic and creamy avocado complete the dish.

Be careful you don’t make it so easy to slide that it slides right off the counter when it’s running!

Yes! It's salmon roe! I bought it for one of the previously posted waffles and then checked my cookbooks for opportunities to use it again, which led me to this delightful recipe!

I have 1, 2 and 3 qt sauciers as my workhorse saucepans. I cook mostly for myself or a few others. It’s possible a 3 qt saucier may help you out with soups, etc. It’s one of my most used pans, along with a 4 qt saucepan. I also have a 12-inch carbon steel wok, which is smaller than most recommend for a wok but I find it the perfect size for me. I see a lot of 4 and 5 qt “everything” pans on the market but they tend to be a lot heavier than my wok when it comes to tossing things about and don’t offer the benefit of starting in a small pool of oil. I do have 6 and 8 qt saucepans I use for larger volumes of soups, etc. I

Another quick pasta lunch TJ's lemon pasta, yellow summer squash, sugar snaps, red bell pepper and little tomatoes tossed with TJ’s lemon pesto. Salmon roe for a salty punch instead of feta or Parm.

Thanks, @rotuts, I remember that! Here’s a gift link to that NYT obit for non subscribers. And here’s the eG topic on her viral Olive Garden review: My two favorite bits of the NYT obit:

Today’s late lunch was a fast food burger - rather a curiosity for me. I don’t do fast food much except for road trips and airports and even then, I look for other options. But this morning, the local news informed me that today was National Cheeseburger Day. Who knew? They featured some great looking burgers. None were from spots in my area but they got me in a burger mood so after running a bunch of errands, I remembered a USA Today poll that picked a Habit Burger as the best fast food burger. A low hurdle, to be sure, but I’ve never had one and figured I might as well observe the national day so I got a double char with cheese from Habit. Two chargrilled burgers, caramelized onions, lettuce, tomato, pickles, mayo, and cheese on a toasted bun: Not bad. Too heavy on the mayo but the charred flavor is detectable. I’d prefer a bigger burger that could take more char vs the two stacked patties but I was pretty hungry and it wasn’t bad at all. Lettuce was fresh, tomato tasted like one. The most embarrassing part is that my errands included picking up my weekly fish share (live, local oysters) and the local farmers market where I chose two varieties of passion fruit to make a mignionette for the oysters and I still stopped off for a fast food burger 🙈🙈🙈