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blue_dolphin

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Everything posted by blue_dolphin

  1. Lunch! What'd ya have? (2017)

    Host's note: this topic is broken into segments to improve server efficiency. The previous segment is here. This is the Baked Romanesco Broccoli With Mozzarella and Olives from the NY Times. @kayb recently posted her cauliflower adaptation over here on the dinner thread where she declared the recipe a keeper and I agree. I picked up a head of Romanesco broccoli at last week's farmers market for this purpose. I didn't add any additional salt but with the olives, anchovies, capers and pecorino Romano cheese, it was plenty salty enough to perk up a few slices of chicken breast. Edited to add that the other thing I did differently was to briefly microwave the broccoli (instead of blanching in salted water) then tossed it with the olive, anchovy, caper, red pepper, olive oil mixture instead of drizzling that over the top.
  2. Breakfast! 2017 (Part 2)

    Yep, I was at the D-gate area and it was just McD and the small café with a long line and no way to see what was on offer without waiting in the line. I had time to wait and was delighted to spot the jamón Ibérico sandwich. Delicious! I'm sure the jamón being sold in the duty free shop wasn't very good but I was tempted to go back in there and see what I could get with my remaining euros. Today, it's back to the grim realities of life. I got home very late last night after a 24 hr+ travel day and my car is still in the body shop. I'll walk down to Sprouts later for some fresh provisions but in the meantime, I used what was on hand for this: Egg salad mixed up with a bit of blue cheese & mayo, topped with capers and crumbled bacon (sadly, no jamón Ibérico ) on toasted ciabatta.
  3. Breakfast! 2017 (Part 2)

    Well, sunrise was around 8:10 AM and my departure was at 8:00 so "before sunrise" wasn't really all that brutal and I thoroughly enjoyed the cruise. I had hoped to post more meals but kept running into random wifi/internet issues. My photo angle wasn't very good but the silver goblet contains about half a cup of mixed fresh berries. The almond croissant was lovely although I just had a few bites. I'm now having my second breakfast at the Barcelona airport. A sandwich of Iberico ham on crusty bread, rubbed with tomato and a bottle of water. McDonald's was an option but I thought this looked better!
  4. Breakfast! 2017 (Part 2)

    Last cruise ship breakfast for a while. Docked in Barcelona. Sunrise is more than an hour away but I'll be off the ship by then.
  5. I and others have already posted a number of dishes in the Deep Run Roots thread in the cookbook forum but I suppose we should follow convention and have a proper thread here in the cooking forum so here goes. Everyone cooking from this book is more than welcome to join in! Playing catch-up, in the other thread, I posted about cooking: Roasted and Fresh Tomato Pie Jalapeño Peach Chicken Pork and Red Curry-Braised Watermelon Elbow Lick Tomato Sandwich with smoked corn mayo as did @Steve Irby in this post Watermelon Rind Pickles Party Magnet Cheeseball The vanilla pecan butter from Breakfast in the Car The Kitchen Sink Mayo from the Fried Popcorn Oysters and Kitchen-Sink Mayo recipe Fried Chicken Livers with Balsamic-Marinated Figs Marinated turnips with orange and pumpkin seeds @gfweb posted about making Roasted Grapes, Brussels Sprouts and Sausage @Shelby posted about the Creamed Collards with Pickled Collard Stems, as did @Anna N in this post. @Okanagancook posted about the Gumbo Sauce with shrimp and grits @Anna N posted about the Every Day Cucumbers @Steve Irby posted about the Grits, Green and Pork Rinds If I missed any cooking efforts from that cookbook thread, it was unintentional. I aim to be inclusive!
  6. Breakfast! 2017 (Part 2)

    Cruise ship breakfast. Docked in Sete, France. A bit breezy and cool on deck this AM so I just started with coffee and OJ and will move inside for second breakfast shortly.
  7. Breakfast! 2017 (Part 2)

    Cruise ship breakfast. Docked in Marseille. Almond croissant, fresh berries, homemade (ship-made???) yogurt and excellent coffee.
  8. Breakfast! 2017 (Part 2)

    Cruise ship breakfast with a view of Monaco and fancy yachts. Scrambled eggs, tomatoes, sausage, potatoes & peppers, mushrooms and rolls.
  9. Breakfast! 2017 (Part 2)

    Cruise ship breakfast. Anchored off Portofino, Italy.
  10. Today's breakfast back in the cheap seats. LA - London on American. Everything was icy cold, as was I
  11. I don't think it's avoidance of truth but more a love for abbreviations and acronyms , and not just by our government in the US - this is a European-based naming convention. International Numbering System for Food Additives And yes, 385 is indeed calcium disodium EDTA, itself an abbreviation for ethylenediaminetetraacetic acid
  12. Listening to a recent Cooking Issues podcast, Dave Arnold mentioned they will be floating a Black Friday pre-order price of $699 for his 500 ml food centrifuge, named the Spinzall. They won't actually be manufacturing unless they hit a target # of pre-orders. If they do, he estimated a June 2017 delivery timeframe. He said that the centrifuge will work in Europe with an adapter. According to Eater, the MSRP will be $999. Pre-ordering will go live through Modernist Pantry on Friday. Until it does, you can see a rather obstructed view of the video on this splash page. Not really in my budget but it would be fun to play with.
  13. I recommend a location close to the sputter coater you'll need for your SEM so you can save space by figuring a way to use the same vacuum pump for both applications.
  14. What's the best Craft Brewery in LA?

    The US brewers assoc does have a definition for an American craft brewery that it be small, independent and traditional, with specified standards for each of the 3 criteria. This past summer, the association launched a rather ugly seal that qualified brewers can use on their products. Sorry for the late response. Not sure it helps the OP's request but my local fave is Ladyface.
  15. Breakfast! 2017 (Part 2)

    I can't, in good conscience, click "Like" on those barely singed slices of soft-looking bread masquerading as "toast" but you've got me thinking about sardine/toast variations more to my own, admittedly odd, tastes. For that, I offer you my thanks!
  16. I just can't cook __________!

    Head down, I'm shuffling over to join the pie crust group. I'm just grateful the doughboy has our backs!
  17. The Fruitcake Topic

    I found the same recipe in a few places. One of the respondents to a Food52 query (I am looking for a fruitcake recipe...) credits it to a caterer from Detroit who had recipes published in Gourmet. A blogger, (Miles in Between) remembers seeing it in an old Gourmet post.
  18. The Fruitcake Topic

    Or this? Fruitcake Hater's Fruitcake
  19. Breakfast! 2017 (Part 2)

    Pecan, pepper jelly and stinky cheese panini from Deep Run Roots Using the Jalapeño Peach Glaze from the same book and Taleggio cheese.
  20. Venice in winter 02/09 trip

    Sounds like fun - a new trip to look forward to!
  21. Breakfast! 2017 (Part 2)

    Masala Omelet from Meera Sodha's Made in India. The omelet contains sliced green onion, serrano chile, cilantro, chili powder and turmeric Buttered pumpernickel toast, tomato chutney and sliced tomato
  22. Dinner 2017 (Part 6)

    Another tuna pasta dinner. This recipe with Calabrese chili peppers was found on the Eataly site. I used the same oil-poached tuna I made for yesterday's Zuni Café recipe but the spicy chili peppers gave this version a very different flavor profile.
  23. Scanning or TEM? And what do you want to examine with it?
  24. Dinner 2017 (Part 6)

    Pasta with preserved tuna and pine nuts from the Zuni Café Cookbook. Every time I make this I wonder why I don't make it more often. Modifications: For the preserved tuna, I used the seasonings from the recipe but followed the sous vide in a jar method from Modernist Cuisine at Home and used olive oil left over from a batch of Cherry Tomato Confit from Salt, Fat, Acid, Heat. I threw in a few of those cherry tomatoes at the end for color.
  25. I've had my CSO for 2 years now. The tray is flimsy and warps. I ordered a replacement tray a couple of months ago. It is identical to the original - flimsy and prone to warping at higher temps. Edited to add - more discussion before and after this post from last year
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