blue_dolphin

Had a ladies lunch yesterday and made the Lemon Oat Bars from Sarah Kieffer's 100 Cookies. It's handy that the recipe uses the same oat mixture pressed into the pan for the crust and crumbled on top. They were very well received. I made a half recipe in a 9-inch square pan and doubled the lemon zest.

That's the recipe that inspired Nancy Silverton to tweak it in The Cookie that Changed My Life.

Yes, it's called a non-compete clause. As @rotuts mentioned, they have been in the news lately in the US: The FTC banned noncompetes

Yesterday's breakfast was pretty boring and I failed to take a photo. Toasted English muffin with peanut butter and banana slices. Today was the last of the salmon croquettes with another quick slaw - this one dressed with a mix of mayo and TJ's yuzu kosho hot sauce. Slaw veg were cabbage, Brussels sprouts, an oddly pale watermelon radish and scallions plus a sprinkle of black sesame seeds.

I know people do make a sweet lemon confit, but I haven't tried it myself. Here's one recipe. This one is reportedly from Alain Ducasse

The one I have, from Rancho Gordo, tastes sour and pineapple-y. I can't detect a citrus note in that one. I love it for making quick pickled red onions or a simple salsa with manzano chiles, onion, oregano Indio and a little salt.

I do not. I usually just toss it together and eat it. I like the crunch of the fresh veg. If there are leftovers, the cabbage will indeed give off some liquid and I'll either drain it off or mix it in, depending on how it looks.

For my usual kimchi slaw, I just put some kimchi and kimchi juice in a bowl, use scissors to chop it up, add a little mayo and that's the dressing for a bunch of finely sliced cabbage and any other shredded veg (carrot, radish, turnip, broccoli stems, kohlrabi, etc) I want to use up. Now, today, I actually used a recipe in The Global Pantry Cookbook and more or less followed it: 1/3 cup mayo 1T toasted sesame oil 1t sugar 1/2 t salt 2 c finely sliced cabbage 3/4 c finely chopped scallions 1/2 cup finely chopped kimchi I eyeballed everything probably used less mayo and sesame oil and just a pinch of salt and sugar but you get the idea.

Salmon croquettes again. This time with kimchi slaw. Edited to add that I mixed up the croquettes yesterday and fried a few for breakfast. I put the mix in the fridge and this morning, I shaped and baked the rest of them so I have a few more to enjoy.

I picked up a few Wild Twist apples at Trader Joe’s. I thought they were pretty good. Light yellow flesh, firm but crunchy texture, flavor reminded me of a Delicious but milder. There's one sliced up in this photo I posted in another topic the other day: As indicated in that Speciality Produce link shared above, the cut surfaces do oxidize fairly quickly so I gave those slices a quick bath in acidulated water.

ACV is sharper, coconut vinegar is a little milder and sweeter but that’s the standard substitution recommendation. Since I was easily able to find it, I didn’t test the recipes with ACV so I can’t really say. I have also seen champagne vinegar recommended as a sub for coconut vinegar.

It turned up in Max Halley's new book Max’s World of Sandwiches (eG-friendly Amazon.com link) Yes, neutral oil. No, I can’t taste the oil though I’ve blotted the egg on a paper towel after scooping it out of the oil. He says to use at least 1/8 inch of oil, a fairly standard amount for shallow frying.

Salmon croquettes from Jubilee topped with another novelty slow fried egg Here's the egg, cracked into a cold pan, showing the yolk bobbing above the oil. Here we are almost done. These eggs weren't the freshest so you can see I have a little skirt of loose white but most of it is hanging together and the yolk is still above the oil. And done, on top of the salmon croquettes. It really does look like an egg emoji!

I bought some a few years ago. Coconut Secret is a brand that was recommended to me but I ended up purchasing the store brand at Sprouts. It's a nice, mild vinegar. Not too sharp and it doesn't taste particularly strongly of coconut. I used it to make the homemade Goan-style chouriço sausage from Nik Sharma's book Season, in several marinades and to make a pineapple coconut shrub. I need to get some more. Coconut aminos are not the same thing.

I've mentioned this elsewhere but I rely heavily on this handy little book that lives on my kitchen counter: The Baker's Appendix (eG-friendly Amazon.com link) It contains conversion tables for most common baking ingredients, grouped by ingredient type (chocolate, dairy, eggs, fats, flours, sweeteners and common "mix-ins" (oats, mashed bananas, applesauce, coconut, mayo, etc) It also contains oven temp conversions, sugar syrup temps, baking pan volume conversions, fraction to decimal conversions, general volume and weight conversions, egg size and weights for yolks and whites. That's the kind of stuff that used to appear at the front or back of every baking book, but not so much anymore. There are a couple of random baking recipes and a few pages of useful tips for stuff like ingredient substitutions, folding parchment paper to cut and fit into cake pans but the bulk of the book is the conversion tables, which look like this: The range of measurements keeps arithmetic to a minimum. Yes, one can easily look up all of this stuff on the internet but I like having it in the kitchen in one compact book (it's about 5" x 7") without needing to find a device and run a search. My one quibble is that it lacks an index of the ingredients. Once you're familiar with how they're grouped, it's pretty quick to find things but an ingredient index would be helpful to get started.