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blue_dolphin

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  1. Yes, absolutely! Thanks for sharing it. It gave me a lot of ideas for other things to try but was also an excellent reminder that perfect summer fruit doesn't need to be gussied up. I used a late harvest Sauvignon blanc vinegar from Katz that's delicious, so that helped, too. I spooned it over greens (baby kale, chard & spinach) in part because I figured it would look pretty but I very much enjoyed the slight bitterness they added. Very enjoyable. I'll make it or some variation again and wouldn't hesitate to serve it to guests.
  2. At your service....nothing like a little anchovy to wake up the tastebuds in the morning! Beautifully ripe Z Lady Peaches from Tenerelli Orchards at my local farmers market. If one wishes to pay the premium, Tenerelli is now shipping their peaches. Seems pricey, but their peaches are stellar
  3. I'm interested in playing along! I missed the spring wine tasting trip to Santa Ynez or Paso that I usually do with friends and it doesn't look like the fall trip will happen either. I sometimes follow along with the NYT Wine School articles, but I don't always stay on top of it - like I search out some wines and try them but forget to go back for the follow-up article. I check in with eG pretty regularly so that won't happen and I'd love an opportunity to taste with my virtual friends!
  4. blue_dolphin

    Breakfast 2020!

    Love the bug plate - I have to admit that it gave me a start 🐜!
  5. I don't think it's universal, although perhaps it's become more so as this article suggests it's easier for national chains to standardize: Are mid-week circulars better for supermarkets? I always figured the mid-week sale starts were to draw shoppers away from the crowded weekends to even out their business but I have nothing to back that up. The LATimes print food section ran on Thursdays for many years and sometimes included a casual restaurant review. Most restaurant reviews were in the Sunday Calendar section, so more under "entertainment." Then both were reduced to a page in the Saturday section. Now, a full print section is back with both restaurant news and reviews and cooking/recipes and it's in the Sunday paper.
  6. blue_dolphin

    Breakfast 2020!

    I made some lemon pepper pasta dough the other day and it was resting in the fridge. Last night, I happened to watch this on YouTube: so I had to try Eva's recipe for Pasta all'Alfredo that appears below the video if you follow this link to watch on YouTube. Basically just fresh pasta tossed with butter and Parmigiano Reggiano. Eva described it as something one would eat if you were sick, not entirely appealing but their reactions sold me anyway so I cooked up a portion this morning. My portion of lemon pepper fettuccine, before: And after: So good. I can't tell you how close I came to cooking up another portion. I am equally proud and saddened by my restraint.
  7. blue_dolphin

    Oreo Cookies

    Thanks for the tips, @Toliver! Previously, I would try lots of flavors, out of curiousity. After sampling one, I'd usually leave the rest in the break room at work but I would try both of these if I spot them. The dark chocolate is my only repeat purchase. And my annual purchase of TJ's peppermint Jo Jo's
  8. I borrowed France is a Feast: The Photographic Journey of Paul and Julia Child, the book referenced in the New Yorker article, from the library and mentioned it very briefly over in the "food-related reading" thread. Great photos and well worth a look for anyone who enjoyed the sampling in the article.
  9. From the same sort of place you bought the seeds or transplants for the first generation. Seeds for growing seedless watermelon plants are triploid (meaning they have an extra set of chromosomes) and if you grow seedless watermelons, you also need to have to grow some normal diploid watermelons to produce the pollen necessary to fertilize the seedless watermelon flowers so they will set fruit. Thanks for asking that. I knew that seedless watermelons were hybrids and that hybrids generally don't breed true, requiring purchase of new seeds each season but I didn't know that the seedless watermelon plants were incapable of setting fruit on their own. The hybrid watermelon seeds are also apparently more difficult to germinate but their popularity must make them worth all the effort! Edited to add: I see your question was already answered while I was down the seedless watermelon hole!
  10. I know I’m late on this but have you tried Book Depository?
  11. How heavy is it? Most crocks of that sort could do the job, particularly if aimed carefully from a significant height.
  12. Ooooh! You guys are so creative. This should be fun. I've been missing the annual Manitoulin trek, too. While I can't say that idea of a mushy pea pie sends me into raptures, I'm looking forward to hearing more as I do love savory pastries! I'll have to check what might be available from bakeries in my area. I have been hoarding one last Pastel de Carne (meat pie) in my freezer from Portos, a local Cuban bakery. I purchased a small stash from them back at the beginning of the pandemic. Photo and description from their website: A light and flaky puff pastry filled with picadillo (ground beef, onions, peppers, and Spanish seasonings). In honor of this thread, maybe I'll place another order and get some of their chicken empanadas while I'm at it!
  13. blue_dolphin

    Breakfast 2020!

    I reheated this slice of last night's fig, caramelized onion and goat cheese pizza (thank you, @shain) on the steel a tiny bit too long but topped with a drizzle of Mike's hot honey, it was still a very fine breakfast.
  14. A big thank you to @shain for the fig pizza idea! Figs, goat cheese and roasted balsamic onions with sage, black pepper Just a little mozzarella on the bottom to glue things in place!
  15. They look like what I buy to give out for Halloween....hoping in part that I won't get many kids so I can eat them myself 🙄
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