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blue_dolphin

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  1. blue_dolphin

    Lunch 2024

    Spicy Cauliflower Ragu with Lemony Breadcrumbs from The Cook You Want to Be by Andy Baraghani: I thought this was OK, not great. The cauliflower gets blitzed in the food processor and, in the header notes, he describes the smaller pieces as becoming "velvety" like long-cooked meat in a ragu. Perhaps I should have cooked it longer but they were just cauliflower particles, not velvet. Good flavor from onion, garlic tomato paste and lots of anchovies. Using the tangy, crunchy breadcrumbs instead of cheese is a nice touch.
  2. blue_dolphin

    Corn Cob Stock

    I think frozen cobs would work for this purpose. I usually make my cob broth in the Instant Pot. See Kenji's comparison of a stove top simmer vs pressure cook for corn cob broth here.
  3. blue_dolphin

    Breakfast 2024

    A plate like that might make me feel pressed for time, too! Cashew Celery from Tenderheart by Hetty Lui McKinnon Made with teriyaki baked tofu and I added a nice spoonful of chile crisp after I took the photo.
  4. That's true. I usually either microwave or boil a little custard cup of water and let the blob sit in it to dissolve. Usually takes a couple of minutes while I'm doing something else but if you need to add the blob directly to a pan, then it does indeed take more whisking.
  5. It certainly is possible to dilute and freeze in the way you describe. And when you try it with a few cubes, you'll find out if they release easily from the trays. On the other hand, if saving freezer space is the key concern, why not just leave it in the tub?
  6. Not quite the same thing, but a few years back, Kenji wrote a recipe for Sichuan Chile Crisp Sundae With Peanut Streusel in the NYT. I made it and thought it was pretty good.
  7. As @fledflew said, it's pretty thick and sticky. I've never tried to heat it up enough to make it pourable. If it’s important for you to freeze it in cubes, I think I’d take it out of the tub and use a knife to slice it up into the needed size.
  8. It's definitely adding some herbal flavor. The color is pretty subtle.
  9. I was in the mood for something lemony but not too sweet and thought gin and limoncello would hit the spot. A search over on Kindred Cocktails pointed me to the Procrastination cocktail that Paul Clarke @limewine kicked off this topic with. He also shared it on his The Cocktail Chronicles website here. In the comments section of that post, Chuck Taggart @Sazerac chimed in and shared a recipe for the Lemony Snicket cocktail created by Ted Haigh, Dr. Cocktail. I still haven't made the Procrastination but the Lemony Snicket is very nice. Given the volumes, this can easily be 2 smallish cocktails rather than one very large one. The Lemony Snicket Cocktail created by Ted Haigh in 2003 recipe available here on Chuck Taggart's blog 2-1/2 ounces gin. 1/2 ounce fresh lemon juice. 1/2 ounce limoncello. 1/2 ounce yellow Chartreuse. Combine all ingredients with cracked ice in a cocktail shaker. Shake vigorously, then strain into a frosted cocktail glass. Garnish with one stemless cherry. In his post, Chuck also shares this - Cocktail pairing idea: At the 2007 Spirited Dinner at Arnaud’s at Tales of the Cocktail in New Orleans, Ted and fellow bartender Chris Hannah (of Arnaud’s French 75 Bar) served this alongside an asparagus and brie soup. I had some asparagus on hand but no brie so I made an asparagus and Mt. Tam soup and can confirm that the cocktail is an excellent pairing with the soup.
  10. I'm not @ElsieD, but I've been using those tubs for quite a while and usually keep the "in use" container in the fridge and any spares in the freezer. The stuff is kind of a gel and even from the freezer, it should be possible to use a sharp spoon like a melon baller, grapefruit spoon or the like to scoop out a portion.
  11. Little stash? That looks like a lifetime supply! I just ordered some from Amazon. Should have ordered before the classic chicken stock was gone as it's the one I use most. I got the classic roasted chicken stock instead, though I find it less versatile.
  12. blue_dolphin

    Fruit

    I was. Canned fruit was a regular dessert in my elementary school cafeteria. Apples were the only fresh fruit I ever saw offered there.
  13. blue_dolphin

    Lunch 2024

    Yesterday, I made the Orecchiette with Asparagus + Feta from Nik Sharma's Veg-Table. He blitzes some feta, hot pasta water and turmeric in the blender. Once it's added to the pasta, it turns in to a light but creamy sauce that makes for a very pretty and sunny plate of pasta. Sadly, I did not like it one bit. Well, the asparagus was good. I think the tomatoes, dill, turmeric and preserved lemon were fighting each other in some way. At least 2 of them should be kicked out of the dish for not getting along. And, if I'm adding feta to my pasta, I'd prefer tangy crumbles rather than having it liquified.
  14. blue_dolphin

    Breakfast 2024

    Boiled up the last of the duck eggs in the fridge and made them into egg salad"
  15. Yes, they are available at Asian markets, usually labeled seafood mushrooms, but not so much at regular supermarkets in my area. Also, the beech mushrooms, both brown and white, are available at Asian markets at a much lower price than my little Trader Joe’s packet but I’d spend a bunch of gas money to get there!
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