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blue_dolphin

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  1. I toss with olive oil, S & P, then roast on steam-bake @ 400 F for 8-10 min depending on thickness.
  2. blue_dolphin

    Unusual & unknown kitchen gadgets

    I suppose one could email the photos to the general contact for the company and see if they respond. Though I guess that takes the fun out of the enterprise!
  3. blue_dolphin

    Unusual & unknown kitchen gadgets

    Hmmm. Seems to be an Indian company but I can't find anything in their current range that looks similar, nor do I recall seeing an item of Indian tableware like that. Excellent puzzle!
  4. blue_dolphin

    Breakfast 2019

    Local bakery, Roan Mills posted this photo of a whole grain almond croissant the other day So when my friends texted me this morning to see if I wanted anything, I knew exactly what to ask for: There's chocolate in there, too - yum!
  5. blue_dolphin

    Crazy Good e-Book Bargains

    That’s annoying! I see the book is indexed on Eat Your Books, so that’s an option
  6. Wow - great pics, indeed! Just wish I lived closer.
  7. Here's what came to mind after reading your preferences. You could try a sous vide confit. Most people recommend against that for duck breast because they think it should be served more rare but that's not your preference anyway. I saw that Hank Shaw thinks they can become "liver-y" and that may be so, but you could try it with just a couple and see what you think. If you liked them, there would be many options to use the confit meat. Your preference for spiced preps made me think a batch of pork belly and duck breast sausages might be pretty great. I hope to see you get suggestions from the more knowledgable peeps around here!
  8. blue_dolphin

    The Ladies Who Lunch (Part 3)

    I joined 2 ladies for lunch today at the Lakeside Restaurant in Encino where we have dined (lunched?) before. They have a very pleasant, tree-shaded outdoor eating area that’s immediately adjacent to the Los Encinos State Historic Park. Shrimp tacos for me Salmon salad for both the other ladies
  9. blue_dolphin

    Breakfast 2019

    Mini salmon burgers from Dorie Greenspan's Everyday Dorie (recipe available online here) and roasted asparagus with preserved lemon aioli.
  10. Ditto what @kayb & @gfweb said. I thaw stock, melt butter and rewarm coffee in the MW. It actually gets the most use as a cat-free bacon safe when I need to leave the kitchen for a few minutes. When I can afford it, I plan to replace my over the range microwave with a proper exhaust fan and will likely put a cheap MW in a closet around the corner
  11. blue_dolphin

    Aprons: Do you use one?

    I also hold the apron with the back facing me. I hold the straps where they cross in the back and put my head through into the opening in front of that cross, then stick my arms through the sides. I feel like I need to make a video as it's easy to do but hard to describe!
  12. Nigel Slater's cake for midsummer with mango instead of the called-for peaches and lime zest instead of orange. The peach version of this cake was a hit last summer with the folks where I get my hair cut. With peaches out of season, I figured mango would play nicely with the blueberries.
  13. chicken stock quick vegetable stocks rice – white, brown, or risotto-like dishes polenta whole-milk "ricotta" root vegetables or winter squashes, esp for puréed soups pressure cooker ragù Bolognese (from Serious Eats) potatoes for potato salad or mashed taters kalua pork or other pork shoulder recipes dried beans come in last as I prefer to cook them low and slow but the IP certainly comes in handy in a pinch!
  14. blue_dolphin

    Breakfast 2019

    I made it the laziest way - 3T from a packet of salted caramel sipping chocolate from Trader Joes stirred into 1/3 cup hot milk 🙃! They sold it in a gift tin around the holidays with three flavors and I think they sold this flavor on its own as well.
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