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blue_dolphin

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  1. I agree on cooking them separately. Personally, I'd soak both of these beans, cook them in separate pots in a low oven (after bringing them to a boil on the stovetop). Test and you can remove them as they are done. If you've been following along in the RG bean club Facebook page, you'll know that a lot of people have been reporting longer than expected cook times with the cabelleros.
  2. It sounds like an interesting. I'll be curious to see how it develops.
  3. blue_dolphin

    Breakfast 2020!

    Quiche du jour Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff. The crust is between you, me and the doughboy. Edited to add that I failed to take a photo of my slice but here's what the inside looks like:
  4. I’m sure you’re all heated up by now so no help here. I'd reheat at 325-350F, stir and taste at 10 min intervals, then add the cheese for the last few minutes, switching to broil if you want it browned.
  5. That's my stunt double (aka back-up) CSO 🙃
  6. I shared a link when this convo was over in the breakfast thread but my post was hidden as unrelated to food, which it surely is so I probably shouldn't do it again, but I will anyway: See here
  7. Here, for your viewing pleasure, are the N 25 and N 20 paella pans in the CSO Here's another picture of the N 20 with a half-head of cauliflower that I posted a while back
  8. blue_dolphin

    Breakfast 2020!

    That looks delicious! What's the bread component? Looks a little bigger than most of the English muffins I get at the store.
  9. How disappointing! I see on the Edwards website that they have a 100% satisfaction guarantee if you call within 14 days of receiving the order. Do you still have time for that? My own experience with country ham is pretty limited to the biscuit slices I ordered from Broadbent. Compared with a city ham, it is indeed drier, chewier and salty, though I have not found it to be tasteless. To me, it's kinda like a super-lean, no-fat bacon and should be very flavorful and not tasteless. I hope you can get a refund or maybe have them send you some bacon instead. I generally soak the slices in cold water for a little while to temper the salt before blotting them dry and putting them into a hot skillet with bacon drippings for just long enough to give them a bit of color. I've used them that way on various breakfast sandwiches. Here's one on focaccia where you can see that these are fairly thick slices I'm getting. Alternatively, I've used them as @Smithy describes, dicing the meat and including it in scrambled eggs. Here's one I posted earlier this month: If the ham you have is truly tasteless, this isn't going to help, but my first impulse on reading your post was to recommend that you cut it up into smaller pieces, stash them in the freezer and pull them out to use it as "seasoning meat" where you'd use a smoked hock in beans, collards or the like.
  10. Here is the Italian version of the menu and the English version so you can compare. As @Franci says, the Italian version indeed lists Antipasti, Pasta, then Secondi.
  11. As soon as I saw this thread, oeufs en meurette came immediately to mind. I used to travel to Seattle every two weeks or so and the oeufs en meurette at Café Campagne were a frequent treat whenever I could get there. It was served with pommes frites to get the last of the fabulous sauce - yum! I understand they make the sauce with a rich demiglace and foie gras butter, two items that have never been found in my fridge but maybe I can try to make something that at least resembles it!
  12. blue_dolphin

    Breakfast 2020!

    Still working my way through the little section of baked potato ideas in Diana Henry's Simple and putting them to use on roasted sweet potatoes. Roasted sweet potato topped with yogurt, avocado salsa and feta
  13. blue_dolphin

    Lunch 2020

    Yesterday's lunch. Bucatini with a Phillips-grilled hot Italian sausage, red bell pepper and a bit of jarred Arrabiata sauce I could have added some olives or parsley or something but it was getting late and I was getting hangry. Hit the spot.
  14. I assume that's a blimp shadow being cast on the piadini 🙃
  15. blue_dolphin

    Breakfast 2020!

    Another Diana Henry baked potato suggestion used atop a roasted sweet potato: Sour cream, smoked trout, scallions, and dill. She recommends starting with a knob of butter which would be just the ticket with a fluffy baker but not necessary here. I'd add a squeeze of lemon but used lime today because my tree is loaded.
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