blue_dolphin

Just curious, @MetsFan5, do they offer you any way to provide feedback on the meals? Personal taste is one thing but burnt pasta or pasta soup sounds like a real failure of their products that I’d hope they'd want to correct. It is interesting that the pasta meals are their most popular as quick pasta dishes are my go-to meals to toss together in a hurry so I probably wouldn’t pick them. Thanks for all the updates!

Roasted Cauliflower Salad with Quick-Pickled Raisins from The Global Pantry Cookbook The cauliflower and onion slices get tossed with olive oil and ras el hanout and roasted. The raisins are microwaved for a minute in a flavorful brine that's supposed to be made with Banyuls vinegar. I had none and used an aged Pedro Ximenez sherry vinegar instead. I liked this but would probably do something other than turn it into a salad.

Welcome to eG, @YvetteMT! I'm glad you came out of lurkdom and am looking forward to your sharing future weekend breakfasts or brunches here. I think your reaction to breakfast is quite common but for further discussion of foods that make you nauseous or that you have to choke down, I'm going to gently suggest you visit topics outside of the actual Cooking forums. For a site that attracts people who love food, it's pretty funny how many topics are devoted to stuff people don't like! Here are a few options: Foods You Just Don't Like Time to Eat Hideous Recipes Personal Taste Foods that are Divisive Because of their Taste/Aftertaste Confession Time: Share Your Culinary "Sins" Most revolting use of condiments How Important is Breakfast

I finally got around to following @NadyaDuke's lead and made Eric Kim's Gyeran Bap from NYT Cooking. I made the version from his book, Korean American, a couple of years ago (here in Breakfast 2022), so it was about time to repeat. The egg itself was cooked per the slow fried egg recipe in Max Halley's new book, Max's World of Sandwiches. It starts in a cold pan with a generous amount of oil and takes 15-20 min to cook the white and leave a runny yolk. Not your everyday egg, but I had to try it. Max says it looks like a cartoon or emoji fried egg and indeed it does. I kinda missed the capers from the version of this in Eric's book so I reached for some leftover kimchi and onions from the mussels I made yesterday and added some of that to the bowl after I took the photo.

Mussels cooked with kimchi, onion, gochujang and beer and finished with a drizzle of gochujang garlic butter. From Julia Turshen's Small Victories.

Moules Marinières

I remember reading those comments from Kenji. I see his point but still like a weight. One can just as easily say "4 large onions, finely diced, about 6 cups" or "4 large onions, finely diced, about 1 kg" and the volume measurement can't be assessed until after dicing while the weight can be measured up front, even estimated at the store. Probably not a heck of a lot of difference in that onion soup recipe which is already a liquid and can always be simmered to reduce or topped up with additional stock or water. When recipes do include weights, I've occasionally been surprised to find that the onion, carrot, potato or sweet potato I've got in my hand weighs 4 or 5 times more or perhaps are only a half or quarter the size of what the recipe writer was using. I wouldn't say the recipe isn't going to work but the balance of ingredients, moisture and flavor can be affected. I reserve the right to do whatever I want but it's nice to know what the recipe writer intended and weight is a better way to do that.

I'm usually here, cooking up something different most days. I'm a morning person but I don't need to eat right away and not rushing off to a job gives me time to think about what I want and put it together. The last 3 mornings I've had tuna salad on a brioche bun which looked remarkably like this photo that I posted over in the lunch topic. Today, I filled the last bun with the end of the tuna salad so I should be back to my regular breakfast programming tomorrow AM 🙃

I totally agree. US cookbook editors/publishers seem to have a phobia when it comes to weights. Or they think all of us do. Metric weights in particular. I purchased the UK edition of Diana Henry's Roast Figs, Sugar Snow, the revised 20th anniversary edition that came out last year. It lists weights for most ingredients in both grams/ml and ounces which I thought was very smart so the US editors wouldn't need to muck things up. Oh, but they did! The Amazon preview for the US hardcover edition shows that they went through and REMOVED all the metric measures, leaving just the ounces and cups. From what I can tell, they left the Kindle version alone but what a bunch of boneheads. I know there are people who love their measuring cups and don't want to deal with a scale. I'm the opposite but it's not that hard to satisfy both styles and show both measures. I understand one format or the other might not be neatly rounded off but the recipes would still work fine. In the meantime, I'll continue to order any cookbooks by UK authors from UK bookshops so I don't risk getting the dumbed down version!

You could make these Dirty Martini Stuffed Olives to go along with the dip. They’re stuffed with what’s basically a Jell-O shot. I'd use gin instead of vodka but each to their own!

I find the linked onion sizing guide remarkably unhelpful. The sizes are specified by diameter in inches. So you'd either need a big caliper, or cut one in half to measure the diameter directly or use a tape measure to get the circumference and calculate the diameter from that. I do appreciate cookbook authors that give weights. I reserve the right to do whatever I want but it’s nice to have a clue what they had in mind. In his recent book, Veg-Table, Nik Sharma put a table up front that lists gram weights for small, med and large sizes of all the veg he calls for in the book. Kinda handy so those who care can check and those who find weights overly fussy can skip right over that.

Based on your initial comments, and the lead-in to the story, I thought it might be far worse than fur! Wishing you and your family a fine, ferret fur-free Passover!

Congrats on the JBF finalist nom and the #1 St. Louis recognition! And thank you for sharing the link to that NPR piece. I saw you mention it on IG and thought it might be a 5 or 10 min segment but it was a really nice, in-depth session. You and your mentee should both be incredibly proud of what you’re doing. For those of us who'd like to offer a bit of financial support the program, but can’t pop over to St. Louis with our checks, is there any other way we might contribute?

When I bought my current house, I put in a 36 inch Wolf gas cooktop with 5 burners and am very happy with it. I was thinking I’d love the high power burner and I do but the slow simmer is probably my favorite. I realize that’s not the rangetop you are asking about but it’s my data point. Going forward, I’d go with induction. I also put in KitchenAid electric double wall ovens. They work perfectly but if I had to do it again, I’d do a stack of one regular convection oven, one steam combi oven and a warming drawer.

I was kinda hungry because I just had a cup of coffee and a Biscoff for breakfast and I got lovely fresh mussels in my fish share but for some reason I wasn't in a mussel mood so tuna salad in a brioche bun: This was a standard Friday cafeteria lunch when I was a kid. It appeared on the menu as "Tuna Boats" Mussels to be dealt with later....