blue_dolphin

I, too, would request leftover oxtails for breakfast if only there was the slightest chance!

Looks absolutely beautiful!

BLT

I don’t have lots of knives so I prefer to keep my limited selection at the ready. I don’t run the dishwasher after every meal so washing them by hand suits me.

You may find this article from Emily at Steam and Bake useful as an overview of steam oven brands: The Best Steam Oven Brands in 2025 If you are on Facebook, Emily's group ( https://m.facebook.com/groups/combisteamcooking/?ref=share ) might be a good place to ask questions about models you are considering. The group seems fairly quiet but it’s worth a shot. If you plan to replace your wall oven with a combi steam wall oven, keep in mind that the cavity size of steam ovens tend to be a good bit smaller than conventional ovens, particularly for the non-plumbed models as they need to accommodate a water tank.

Tuna salad on a toasted brioche bun My last few breakfasts have been deficient in vegetables so I added a few.

Everyday Korean has several Dutch baby options so I tried the kimchi and cheddar cheese version today. It still didn’t climb up out of the pan as much as the first time I made it but it was tasty.

@Dr. Teeth, you should expect intact tins. From your photos, I can’t tell for sure whether the tins are wrapped in slightly wrinkled paper or if the metal tins themselves are wrinkled. For a gift subscription, I’d find the first acceptable but not the second.

Even United always offered a mid flight noodle service in economy on flights to/from Asia. I haven’t flown in quite a while so I don’t know if that’s still the case. A number of airlines stopped offering that service but let passengers know they can come to the galley to get them. More recently, some airlines have changed their policies, citing the risk of burn injuries. Air Canada won’t serve them if the seatbelt sign is on. Korean Air has completely stopped serving them in economy.

Here's some advice from Peter Kim's recent book, Instant Ramen Kitchen (eG-friendly Amazon.com link). I posted a review over in the cookbooks topic. His steps are: Prep - gather ingredients, slice, measure Pre-simmer - sear, sauté, bloom spices, depending on your additions Simmer - cook noodles and ingredients Finish - mix, top & serve His recommended cook times are shorter than most package instructions, partly because he likes a bit of chew in the noodles and because the noodles continue to cook while you’re finishing, topping and plating so a shorter time gives you a little buffer before the noodles get mushy. Obviously, your taste may vary. He recommends a cook time of 2 min for thin gauge noodles like Top Ramen, Maruchan and Sapporo Ichiban, 2 min 30 sec for medium gauge noodles like Shin Raymun, Jin Raymun, Chapaghetti, and 3 min for thick gauge noodles like Neoguri and Buldak. My favorite is the Prima Taste brand Singapore Curry La Mein which has a cook time on the packet of 7 min and I aim to finish the simmer step somewhere around 5 min 30 sec. I add my veg according to how long they need to cook. Obviously, with the shorter simmer times for thin noodles, you may need to add some longer cooking veg before the noodles go in. This really depends on the brand as the packets vary in size, how much stuff you add and your appetite. The brand I mentioned says each packet makes 2 servings and that’s what I usually do. The Prima Taste noodles I mentioned come with 2 seasoning packets and I use them. It is huge amount of sodium so I try to add a ton of veg to balance it out and it’s a rare treat. I’m going to try some other brands so I can play around with ideas from the book and will probably start with using ~ 1/4 of the seasoning packet and go from there.

Savory Dutch baby with gochujang salmon from Everyday Korean. One of several variations this book has for a one-egg, single-serving Dutch baby baked in a little 6-inch cast iron skillet. Didn’t puff as much as last time but was still light and fluffy.

I got some nice sockeye salmon in my fish share this week. Here's a salmon sando made with the roasted salmon with gochujang mayo from Everyday Korean by Kim Sunee and Seung Hee Lee. The gochujang mayo is equal parts gochujang, mayo and oyster sauce with minced fresh garlic and ginger. After anointing the salmon, I added rice vinegar, a little honey and toasted sesame seeds to remaining gochujang mayo and used it to dress a quick, crunchy slaw of cabbage, sugar snap peas and scallions.

Even stringent, food service guidelines indicate food held in the “danger zone” (generally 40° - 140°F or 5° - 60°C) is still safe to consume after 4 hrs. Six hrs is starting to stretch it a little. I’d feel fine with salty meats and fatty cheeses in that range, those who prefer to go strictly by the book might include a frozen ice pack that would keep the temp down for a few hours.

Rather conventional breakfast items today. French toast sticks, sausage, yogurt and peaches (O’Henry, my fave) with a drizzle of vanilla bean-infused maple syrup. The only twist was using a split-top brioche hot dog bun to make the French toast sticks, a trick I spotted online and a good way to address odd dog/bun ratios. I tend to use sturdy, stale, sometimes VERY stale, bread that needs a good soak. This was rather the opposite and only needs a quick dunk rather than a soak but I’d do it again.

It’s well written so I’m sure you’ll enjoy reading through it, even if you purchased it as a gift!