blue_dolphin

ACV is sharper, coconut vinegar is a little milder and sweeter but that’s the standard substitution recommendation. Since I was easily able to find it, I didn’t test the recipes with ACV so I can’t really say. I have also seen champagne vinegar recommended as a sub for coconut vinegar.

It turned up in Max Halley's new book Max’s World of Sandwiches (eG-friendly Amazon.com link) Yes, neutral oil. No, I can’t taste the oil though I’ve blotted the egg on a paper towel after scooping it out of the oil. He says to use at least 1/8 inch of oil, a fairly standard amount for shallow frying.

Salmon croquettes from Jubilee topped with another novelty slow fried egg Here's the egg, cracked into a cold pan, showing the yolk bobbing above the oil. Here we are almost done. These eggs weren't the freshest so you can see I have a little skirt of loose white but most of it is hanging together and the yolk is still above the oil. And done, on top of the salmon croquettes. It really does look like an egg emoji!

I bought some a few years ago. Coconut Secret is a brand that was recommended to me but I ended up purchasing the store brand at Sprouts. It's a nice, mild vinegar. Not too sharp and it doesn't taste particularly strongly of coconut. I used it to make the homemade Goan-style chouriço sausage from Nik Sharma's book Season, in several marinades and to make a pineapple coconut. I need to get some more. Coconut aminos are not the same thing.

I've mentioned this elsewhere but I rely heavily on this handy little book that lives on my kitchen counter: The Baker's Appendix (eG-friendly Amazon.com link) It contains conversion tables for most common baking ingredients, grouped by ingredient type (chocolate, dairy, eggs, fats, flours, sweeteners and common "mix-ins" (oats, mashed bananas, applesauce, coconut, mayo, etc) It also contains oven temp conversions, sugar syrup temps, baking pan volume conversions, fraction to decimal conversions, general volume and weight conversions, egg size and weights for yolks and whites. That's the kind of stuff that used to appear at the front or back of every baking book, but not so much anymore. There are a couple of random baking recipes and a few pages of useful tips for stuff like ingredient substitutions, folding parchment paper to cut and fit into cake pans but the bulk of the book is the conversion tables, which look like this: The range of measurements keeps arithmetic to a minimum. Yes, one can easily look up all of this stuff on the internet but I like having it in the kitchen in one compact book (it's about 5" x 7") without needing to find a device and run a search. My one quibble is that it lacks an index of the ingredients. Once you're familiar with how they're grouped, it's pretty quick to find things but an ingredient index would be helpful to get started.

If I cook an egg as you describe, the surface of the yolk starts to set up a bit from the steam and has a more opaque pinkish white appearance. The slow fry yolk remains a bright yellow as it stays above the oil. When I dropped the egg into the cold oil, the white stayed together more and didn’t spread out as much as when I crack one into a hot pan so the white was thicker but evenly cooked. That may vary with the freshness of the egg. Max said fresh eggs were a must and low heat is key.

Shrimp Scampi Vermicelli with Garlicky Miso Butter from The Global Pantry Cookbook This is a nice quick pasta. The recipe calls for 4 oz pasta/serving. I used 2 oz pasta + 3 oz sugar snap peas + 1.5 oz red bell pepper.

I downloaded the app. The Apple App Store says there’s a 3-month free trial then either $38.99/year or $3.99/month and that’s what I was offered. Not sure if there are better offers floating about. I haven’t entered my payment info so I can’t see any recipe details.

I’m not a bread baker so I can’t speak to that aspect but I would not be without a steam oven and would certainly take a look at the Gaggenau combi steam wall ovens when you are shopping. They have a clean 2-knob interface that allows you to control both temp and steam in small increments. They come in a generous 30” width with either a left or right hand door hinge Unlike a lot of the touch screen models that let you choose the food or dish and let it go, the Gaggenau expects the user knows how cook so there will be a learning curve if you are new to steam but it is programmable and lets you save recipes if you want. The downside is the cost. They’re $$$

Hmmmm.....which line can you read on the chart below?

I used one of the little Dorothy's cheeses I got at Trader Joe's to make this Throwback Baked Brie with Spicy Honey Upgrade from The Global Pantry Cookbook and really enjoyed it. The recipe calls for brie, honey, sour dried cherries, Calabrian chiles, thyme and toasted black walnuts. I say it's a great template for either a baked cheese appetizer or even a very upgraded grilled cheese sandwich Pick a soft, ripened cheese, a sweet syrup, a tart, dried fruit, something spicy, a compatible herb, a toasted nut and it will be delicious! I used that Dorothy's Garden Secrets cheese, a mix of unsweetened dried cranberries and dried sweet cherries, Bomba sauce, thyme and toasted walnuts. The recipe says to serve with crackers and apple slices. I say bread rules but the apples are good, too.

Yeah, I would. Takes a while but leaves you free to do other things and provides an alternative to quickly frying eggs at the last minute to put on top of something. I generally like a crispy fried egg but this is a pretty low fuss way to get that look of a pristine fried egg without any brown bits. It uses a fair amount of oil (at least 1/8") and starts in a cold pan so the yolk kind of bobs on the surface while the white cooks gently as the oil warms up on the lowest of simmers. I have small cast iron skillets that would be good for 1 or 2 or 3 eggs. For a crowd, you'd need a big skillet and a lot of oil.

Just curious, @MetsFan5, do they offer you any way to provide feedback on the meals? Personal taste is one thing but burnt pasta or pasta soup sounds like a real failure of their products that I’d hope they'd want to correct. It is interesting that the pasta meals are their most popular as quick pasta dishes are my go-to meals to toss together in a hurry so I probably wouldn’t pick them. Thanks for all the updates!

Roasted Cauliflower Salad with Quick-Pickled Raisins from The Global Pantry Cookbook The cauliflower and onion slices get tossed with olive oil and ras el hanout and roasted. The raisins are microwaved for a minute in a flavorful brine that's supposed to be made with Banyuls vinegar. I had none and used an aged Pedro Ximenez sherry vinegar instead. I liked this but would probably do something other than turn it into a salad.

Welcome to eG, @YvetteMT! I'm glad you came out of lurkdom and am looking forward to your sharing future weekend breakfasts or brunches here. I think your reaction to breakfast is quite common but for further discussion of foods that make you nauseous or that you have to choke down, I'm going to gently suggest you visit topics outside of the actual Cooking forums. For a site that attracts people who love food, it's pretty funny how many topics are devoted to stuff people don't like! Here are a few options: Foods You Just Don't Like Time to Eat Hideous Recipes Personal Taste Foods that are Divisive Because of their Taste/Aftertaste Confession Time: Share Your Culinary "Sins" Most revolting use of condiments How Important is Breakfast

I finally got around to following @NadyaDuke's lead and made Eric Kim's Gyeran Bap from NYT Cooking. I made the version from his book, Korean American, a couple of years ago (here in Breakfast 2022), so it was about time to repeat. The egg itself was cooked per the slow fried egg recipe in Max Halley's new book, Max's World of Sandwiches. It starts in a cold pan with a generous amount of oil and takes 15-20 min to cook the white and leave a runny yolk. Not your everyday egg, but I had to try it. Max says it looks like a cartoon or emoji fried egg and indeed it does. I kinda missed the capers from the version of this in Eric's book so I reached for some leftover kimchi and onions from the mussels I made yesterday and added some of that to the bowl after I took the photo.

Mussels cooked with kimchi, onion, gochujang and beer and finished with a drizzle of gochujang garlic butter. From Julia Turshen's Small Victories.

Moules Marinières

I remember reading those comments from Kenji. I see his point but still like a weight. One can just as easily say "4 large onions, finely diced, about 6 cups" or "4 large onions, finely diced, about 1 kg" and the volume measurement can't be assessed until after dicing while the weight can be measured up front, even estimated at the store. Probably not a heck of a lot of difference in that onion soup recipe which is already a liquid and can always be simmered to reduce or topped up with additional stock or water. When recipes do include weights, I've occasionally been surprised to find that the onion, carrot, potato or sweet potato I've got in my hand weighs 4 or 5 times more or perhaps are only a half or quarter the size of what the recipe writer was using. I wouldn't say the recipe isn't going to work but the balance of ingredients, moisture and flavor can be affected. I reserve the right to do whatever I want but it's nice to know what the recipe writer intended and weight is a better way to do that.

I'm usually here, cooking up something different most days. I'm a morning person but I don't need to eat right away and not rushing off to a job gives me time to think about what I want and put it together. The last 3 mornings I've had tuna salad on a brioche bun which looked remarkably like this photo that I posted over in the lunch topic. Today, I filled the last bun with the end of the tuna salad so I should be back to my regular breakfast programming tomorrow AM 🙃

I totally agree. US cookbook editors/publishers seem to have a phobia when it comes to weights. Or they think all of us do. Metric weights in particular. I purchased the UK edition of Diana Henry's Roast Figs, Sugar Snow, the revised 20th anniversary edition that came out last year. It lists weights for most ingredients in both grams/ml and ounces which I thought was very smart so the US editors wouldn't need to muck things up. Oh, but they did! The Amazon preview for the US hardcover edition shows that they went through and REMOVED all the metric measures, leaving just the ounces and cups. From what I can tell, they left the Kindle version alone but what a bunch of boneheads. I know there are people who love their measuring cups and don't want to deal with a scale. I'm the opposite but it's not that hard to satisfy both styles and show both measures. I understand one format or the other might not be neatly rounded off but the recipes would still work fine. In the meantime, I'll continue to order any cookbooks by UK authors from UK bookshops so I don't risk getting the dumbed down version!

You could make these Dirty Martini Stuffed Olives to go along with the dip. They’re stuffed with what’s basically a Jell-O shot. I'd use gin instead of vodka but each to their own!

I find the linked onion sizing guide remarkably unhelpful. The sizes are specified by diameter in inches. So you'd either need a big caliper, or cut one in half to measure the diameter directly or use a tape measure to get the circumference and calculate the diameter from that. I do appreciate cookbook authors that give weights. I reserve the right to do whatever I want but it’s nice to have a clue what they had in mind. In his recent book, Veg-Table, Nik Sharma put a table up front that lists gram weights for small, med and large sizes of all the veg he calls for in the book. Kinda handy so those who care can check and those who find weights overly fussy can skip right over that.

Based on your initial comments, and the lead-in to the story, I thought it might be far worse than fur! Wishing you and your family a fine, ferret fur-free Passover!

Congrats on the JBF finalist nom and the #1 St. Louis recognition! And thank you for sharing the link to that NPR piece. I saw you mention it on IG and thought it might be a 5 or 10 min segment but it was a really nice, in-depth session. You and your mentee should both be incredibly proud of what you’re doing. For those of us who'd like to offer a bit of financial support the program, but can’t pop over to St. Louis with our checks, is there any other way we might contribute?