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Everything posted by blue_dolphin

  1. Anyone else following this year's Piglet, the cookbook "tournament" over on Food52? Some of the pairings can get a bit silly, particularly in later rounds. For example, looking at the brackets, one of the first round pairings is Dorie Greenspan's Cookies against Fuchsia Dunlop's Land of Fish and Rice. I can't imagine trying to write that review! That said, I usually find the reviews (and often the comments) entertaining, even if I don't share the reviewer's perspective.
  2. Top Chef: Charleston

    I was almost as surprised at that outcome as I was seeing tears well up in Padma's eyes when she told Sheldon to go. He brought so much joy to the table, I'm sorry that he won't be in the finale. A little preview showed Brooke screwing up by forgetting to order the pork belly she needed for her main dish. Shirley ordered pork belly as a back up and apparently doesn't need it as she tells Brooke she can have it. Sometime later, Shirley seems to change her mind and says no. Drama much?
  3. I agree. I was impressed that Diana Henry has commented and responded to questions. Nice.
  4. eG Cook-Off 75: Meatballs

    That looks really good, @Anna N. Now I have to go rummage around for the recipe I got from a friend for lotus root kofta with Kashmiri masala. Mmmmmm - most delicious vegetarian meatballs ever!
  5. Breakfast! 2017 (Part 1)

    Sorry for the OT breakfast convo! Back on topic with my breakfast, inspired by @shain's post from yesterday. I cooked up some Rancho Gordo Marcella beans, tossed them with tomato chutney and put them on toast.
  6. Breakfast! 2017 (Part 1)

    I don't know. I haven't actually been inside. But it appears that it is possible to order directly through their website without going through a consultant. Perhaps I should sign up for the event and report back.
  7. Breakfast! 2017 (Part 1)

    Alas, no Thermomix at my house. But about 5 miles from here there is a Thermomix storefront where they apparently host cooking classes and "Lunch & Learn" events. Maybe I should pop over and see if they would whizz me up some Hollandaise.
  8. Breakfast! 2017 (Part 1)

    Beautiful breakfast, @Anna N! What method did you use for your hollandaise. I've tried a number of "fool-proof" recipes but so far have not found a "blue_dolphin-proof" method !
  9. eG Cook-Off 75: Meatballs

    My dad also entertained us with the one meatball song every time we had spaghetti and one of us requested one meatball - which we always did, just to hear the song !
  10. Breakfast! 2017 (Part 1)

    Gabrielle Hamilton's celery toasts Thin slices of multigrain toast, buttered and topped with Cambazola and celery salad. I was mixing up a cheese ball to bring to a party tomorrow and had the scallions and Cambazola out on the counter when I realized that it was getting late and I should eat something so I went with what was in front of me!
  11. Dinner 2017 (Part 2)

    @ElainaA, my first pick with that salmon dinner would be a Pinot Noir. Edited to add that because of the beets, I'd go with a younger, fruitier version so the earthiness doesn't get out of control. Or a crisp German Riesling.
  12. What's New in Kitchen Gadgets?

    There are a few queries on reddit, using the same photos, one is 3 yrs old: And another more recent: Nothing terribly conclusive in the responses.
  13. Lunch! What'd ya have? (Late 2016–)

    While looking for something else in the freezer, I found a small packet of IP pork shoulder AND a couple of whole wheat hot dog buns so I shredded the pork, added some sauce, made some slaw and.... lunch! And enough left for tomorrow.
  14. So, here's the Top Chef convo. I believe the episodes are available online. This was in episode 11. Brooke's dish was braised pork shoulder and tenderloin with smoked island sweets, braised radishes and egg yolk. During service: Brock: How did you cook the pork? Brooke: Sous vide with a quick sear on the outside Brock: By cooking it sous vide, you end up ruining that natural texture of the tenderloin, which is so soft. At judges table with the chefs Brock: Using a sous vide bath to poach a pork tenderloin was kind of a crutch. I didn't think it was necessary. Colicchio: It's a small piece of meat and it goes very quickly and I think by sous viding it you lose the juiciness of it - it looks rare but the juice is gone
  15. Lunch! What'd ya have? (Late 2016–)

    I liked it a lot. I thought the citrus added a nice bright flavor. I'll make it again, for sure. Nice change from the black bean and corn salsa/salad that I usually make.
  16. What's New in Kitchen Gadgets?

    Someone asked about this item recently in this post which elicited the feedback that it was for straining canned tuna.
  17. Lunch! What'd ya have? (Late 2016–)

    The other day, someone at Rancho Gordo posted a link to this white bean and orange salsa on Facebook. I had small white alubia blanca beans already cooked and nice cara cara oranges from the farmers market. Everything but the cilantro. I took care of that this AM with a quick shopping trip, mixed it all up and I'm calling it lunch:
  18. Using that method, with a pyrex bowl inside the IP, I have had good success using the midpoint of the guidelines in this article. I always wash and drain the rice first but don't otherwise adjust the time. Caveat - I'm usually cooking 1 cup or less of raw rice, and more often than not using brown rice or a wild rice mix so I'm using a longer cooking time. I have used this recipe for coconut rice in the IP, pot in pot. I believe I followed the 7 min cooking time but let the natural pressure drop go for 10 min (rather than the 7 min stated in that recipe) before releasing the remaining pressure. Edited to add that I've done a coconut brown rice with that recipe, 25 min high pressure, 10 min natural release.
  19. Breakfast! 2017 (Part 1)

    Just returned from a late breakfast with my cousins - waffles, sausage, fresh raspberries, OJ and coffee, all served out on the patio while we watched the hummingbirds flit around in the sunshine. Temp ~ 75F. I'll spare you any photos.
  20. I usually cook smaller volumes of rice (1 cup or less of raw rice) so I use the pot in pot method - no mess to clean.
  21. Thank you so much for taking the time to pull all of this together and share it with us. I very much enjoyed it. I've always wanted to visit India, ideally with some of my Indian friends and you've provided me with further encouragement!
  22. I'm interested in hearing from anyone who has this book and what you think of it. The full title is The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City. I've seen mentions of the book on various lists of new cookbooks but it didn't pique my interest until I read the recent post on David Leibovitz's blog that includes a recipe from the book for Apple Calvados Cake with a nice intro by the author. I'm not sure I want to cook from The London Cookbook, but I think I'd love to read it. Sadly, my library doesn't have it. Has anyone else taken a look at it?
  23. Dispensing fine salt

    I wondered about that. I use it for cocoa and ground cinnamon so I thought it might be OK but I guess not. With Diamond Crystal Kosher salt, only the fine bits came through.
  24. Dispensing fine salt

    If you put fine salt into a small hinged tea infuser like this one, it's fairly easy to tap the handle with your finger and dispense a very light sprinkling of salt. I have the 1.5 inch diameter version and it worked OK when I tried it with salt.
  25. I would like to clarify my comments about the font and text backgrounds for this book. The issue with the black text on a red background is confined to the introduction section and is used on half or 5 of the 10 text pages in that section. The rest of the book is all black on white and while on the small side, is generally readable. I stand by my comment about the fractions needing some scrutiny. I'm not sure if including my fingertip here helps provide any scale or not but here you go: And here is that pictured recipe as made by me: It's not summer but it is a lovely sunny day with temps in the mid-70s and it was a quick and easy recipe to try. Honestly, in these parts, arugula tends to bolt when it gets hot so I'd probably be more likely to use it to add a little sunshine whenever the arugula looks good. This one is from the River Café and appears in one or more of their cookbooks. Here's a version from a blogger that seems pretty close to the book. I used Trader Joe's lemon pepper pappardelle and it was a good choice. I wasn't sure about a creamy-lemon/lemony-cream sauce but the peppery arugula and pasta offer a good contrast. I enjoyed it and will make it again. No cooking, aside from the pasta - just mix everything in a bowl while the pasta cooks and then toss it all together. I think it would be great with some sautéed scallops or shrimp but it's nice as is.