blue_dolphin

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 🙈🙈🙈

Little potatoes here, too, in this kinda artsy fartsy smoked trout, eggs & keta (salmon roe) with sour cream dressing from Simple: Effortless Food, Big Flavours by Diana Henry I thought this was just delightful in looks and taste. The potatoes, greens and trout are all dressed in a simple vinaigrette with a separate sour cream/Dijon/lemon juice dressing drizzled on top. I used a mix of little red, white and purple potatoes with more arugula and less olive oil than in the recipe.

I put yesterday’s smoked salmon and dill waffles from Waffles from Morning to Midnight by Dorie Greenspan over in the topic dedicated to that book but I’ll go ahead and add the photo here, too. The waffles have diced onion, fresh dill and smoked salmon in the waffle, topped with sour cream, salmon roe and scallions Today, I thawed and reheated one of the onion and dill waffles from yesterday. For the toppings, I stuck close to what I had at a local waffle place last week. I made whipped goat cheese with capers, fresh thyme and oregano and spread that on the waffle. Then a pile of arugula, julienne cut smoked salmon, pickled red onion, caramelized lemon and salmon roe.

I haven’t tried Andie's corn starch suggestion yet. I usually freeze the leftover waffles and reheat in the CSO, which does help crisp them up. For some of the waffles, especially savory recipes like the one I made today, I’m OK with a softer, more bread-like texture as I often use them as the base for sandwiches.

Today’s breakfast was the smoked salmon and dill waffles from Waffles from Morning to Midnight by Dorie Greenspan The waffle itself includes diced red onion, fresh dill and smoked salmon. Toppings are sour cream, scallions and salmon roe with a pile of arugula on the side, added by me. I wasn’t sure how much I’d like the smoked salmon IN the waffle rather than as a topping so I only made one but it was quite good. The only drawback is that it limits the flexibility of the leftover waffles. I can freeze the remaining onion and dill waffles to use as a base for lots of sandwiches but they don’t all go with smoked salmon.