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blue_dolphin

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  1. No, I won't be making it again for a while - once I add more escarole & beans, this batch will take me through the next few years! But for that distant future time, how long to soak? What volume and temp of water? How many changes? Assume a 1-1.5 lb hock. Do you use chicken stock when you make it?
  2. Good idea. I've also got some smaller hunks of "seasoning meat" that I could have used instead. I was thinking that I wouldn't mind if this soup was fairly meaty and thought I might be OK since my stock was unsalted and I didn't add any other salt. I was wrong 🙃
  3. Heirloom bean and escarole soup from Ad Hoc at Home. Beans are the Mogette de Vendée Bean from Rancho Gordo. I have some issues with the recipe but some of it was my own fault. I made a half recipe but used a whole ham hock as they're terribly not easy to bisect. As a result, it came out too salty. I'll go get another head or two of escarole and add more beans. And have soup for months 🙃. The recipe has you first sauté leeks, carrot and onion until tender, then add the smoked ham hock and chicken stock and simmer for an hour, then remove the hock and shred the meat. I'm not an experienced hock cooker but IMO it takes more than an hour to get truly shred-able meat from a hock and indeed this was true so I strained out the veg and put the broth and hock in the Instant Pot for another hour. Much better. But also saltier. Secondly, I think using chicken stock to simmer that hock is a bit of a waste as the smoky ham along with the aromatics is more than enough flavor for this soup. Not sure exactly what order I'll do things in next time but it will be different from the book.
  4. This one is still $2.99 on Amazon.com and $2.51 on Amazon.ca. As @MelissaH pointed out, it's not a Kindle single, it's the full version of the book. You can check out a review of it and a sample recipe over here at EYB.
  5. I'm not certain what the article author was referring to but if one chooses to make a risotto-like dish in the instant pot vs the classic stove top method of stirring in one ladle of broth at a time, then indeed, one is relieved "of most of the stirring."
  6. I see some glassware in the photos, was your Mission successful?
  7. Last week, Ben Mims shared a recipe for California Persimmon Torte in the LA Times, his variation on the Marian Burros Plum Torte from the NYT. I baked a half-sized recipe in a 6-inch springform pan. His changes were to reduce the sugar to 2/3 cup, increase the lemon juice to 1T and add ground ginger & turmeric (1/2 t each) and 1 t vanilla. I'd prefer to let lovely crisp-sweet Fuyu persimmons shine in a salad rather than baking them like this but it's nice to have another fall-winter option for this cake.
  8. blue_dolphin

    Breakfast 2019

    I put a Zuni Café Cookbook fried egg on top of the leftovers of the Three Sisters Bowl I made the other day for lunch. The crunch of the breadcrumbs and tartness of the vinegar were good additions, though I would never have turned down one of @Ann_T's magnificent biscuits!
  9. I only drink beer (or wine) with food. If I manage to get my bites and sips out of sync and end up with a bit of pizza or fish & chips, or a bite of burger on my plate and an empty beer glass, then I will certainly wish for another splash to wash down that last bite. But once the food is gone, no, I don't want another beer.
  10. blue_dolphin

    Popsicles

    If I were shivering and wrapped in blankets like @heidih, I'm not sure I'd want one but I find them quite pleasant whenever it's over 85°F or so and I've noticed that kids seem to like them most anytime. Edited to add that last year, I made some eggnog popsicles and I'm kinda looking forward to having those again over the holidays!
  11. Extra points if you can make that into a rebus that will fit on a beer cap!
  12. blue_dolphin

    Popsicles

    It is cloudy and chilly this AM and the high will only be in the mid 70's today - quite a change from last week and the weekend!
  13. Hmmm. That no-touch method of juicing that @FauxPas shared looks pretty good. Maybe I should bring a pair of tongs out on my walks and grab some of these. I could make some prickly pear popsicles, no?
  14. If you look around eG, you'll find fans and haters of this method. In her book, The Savory Way, Deborah Madison, uses wonton wrappers to make delicate ravioli which she says are more suited to a first course of 3 or 4 ravioli. She recommends taking care to stretch the wrapper over the filling to avoid air pockets, using a ravioli crimper to seal the edges or wrapping and sealing as you would a wonton. I remember making little triangular mushroom ravioli with mushroom sauce from her recipe. They were more like a delicate dumpling than pasta but still nice. In my recent adventures with pasta, I've found it helps to keep the heat at a simmer rather than a boil with any of these filled pastas.
  15. It's kinda like leftover pizza - OK at room temp but better warm so the cheese is a bit gooey instead of congealed. I'd bake them at home as you want a good hot, preheated oven to get that nice crust on the bottom. I had good luck freezing them and reheating so you could certainly do that if you want to make them ahead.
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