blue_dolphin
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Posts posted by blue_dolphin
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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.
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3 hours ago, YvetteMT said:
I am not a morning person or a food in the morning person- the thought makes me nauseous. I need hours before I want anything more than a coffee. The exception to that is when traveling for work and don't know when food will happen- I choke down hotel eggs and steal a yogurt or two for later. I leave next week for a 3 week work trip, I'll be sure to share at least one hotel egg pic!
On weekends I typically make breakfast for partner and I- I've been up for hours sipping coffee by the time he rolls out so it works. During the week I don't typically have something for at least 5 hours after rising- and then it's usually dinner leftovers or sausages/meatballs/hunk of cheese type fare.
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 that are Divisive Because of their Taste/Aftertaste
Confession Time: Share Your Culinary "Sins"
Most revolting use of condiments
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On 4/13/2024 at 10:31 AM, NadyaDuke said:
I made this yesterday and liked it so much I made it again today: Eric Kim's Gyeran Bap (Egg Rice). Gift link. As he says, that looks like a LOT of roasted seaweed, but you stir it all together before you eat it so the egg yolk and seaweed all get integrated. The seaweed cooks down to much less, just like spinach. Yesterday I did the recipe as written. Today I cooked the egg in chili crisp, a technique I've been wanting to try, and I liked the results. I think this is going on my regular rotation. Making one rice cup in my rice cooker yesterday resulted in enough for three breakfasts, so I'm all set for tomorrow! I used the technique of heating the leftover rice in the microwave with a damp paper towel over it and it worked well enough, especially given everything else going on here. (Though that may horrify some people?)
Trust me, there's rice underneath all that!
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.
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Mussels cooked with kimchi, onion, gochujang and beer and finished with a drizzle of gochujang garlic butter. From Julia Turshen's Small Victories.
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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.
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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 🙃
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6 minutes ago, ElsieD said:
It's it really that much trouble to show both measures?
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!
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4 hours ago, Maison Rustique said:
I made this Dirty Martini Dip to take to a party today. It is so good! I tried it with potato chips and I could sit and eat them all day. Very easy--I think I'll be making this again!
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!-
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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.
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4 hours ago, Nyleve Baar said:
The cake was completely covered in fur.
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!
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2 hours ago, gfron1 said:
As we go into the final week or two of JBF judging, I'm proud to share this interview I did with our local NPR affiliate about our work with a local high school. The school is in the historic red-lined district of St Louis, which, while legally ended in the 70s, practically continued into the 80s and some would argue, today. HERE is the interview.
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?-
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When I bought my current house, I put in a 36 inch Wolf gas cooktop with 5 burners and am very happy with it. I was thinking I’d love the high power burner and I do but the slow simmer is probably my favorite. I realize that’s not the rangetop you are asking about but it’s my data point. Going forward, I’d go with induction.
I also put in KitchenAid electric double wall ovens. They work perfectly but if I had to do it again, I’d do a stack of one regular convection oven, one steam combi oven and a warming drawer.-
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I was kinda hungry because I just had a cup of coffee and a Biscoff for breakfast and I got lovely fresh mussels in my fish share but for some reason I wasn't in a mussel mood so tuna salad in a brioche bun:
This was a standard Friday cafeteria lunch when I was a kid. It appeared on the menu as "Tuna Boats"
Mussels to be dealt with later....
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22 hours ago, weinoo said:
I immediately thought that maybe it had something to do with the Key Bridge collapse in Baltimore, but when I looked, turns out most of the bananas arrive at the Port of Wilmington, in Delaware.
Yeah, it's interesting (or maybe only interesting to me because I used to live next to one 🙃) that bananas and other refrigerated stuff have developed their infrastructure (refrigerated warehouses and distribution) in smaller niche ports. So Wilmington instead of New York/New Jersey and Port Hueneme instead of Los Angeles/Long Beach out here on the west coast.
This map is outdated but shows the comparison between banana boats and container ships at US ports.
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My local TJ's increased their banana prices from 19 cents to 23 cents each for the regular bananas last month. Organic bananas went from 25 cents to 29 cents each some time ago and that wasn't changed in this round. TJ's reports that 19 cent price had been in effect for 20 years so not really that surprising to see an increase and at 23 cents each, that's probably still less than the 63 cents/pound that's been the average for the last 2 years (see graph below)
On a year-over-year basis, retail banana prices in the US have been pretty stable. Obviously supermarkets often price them super low in their ads but there haven't been any huge year-long price swings. When I look at this graph and think of the big price bumps in other food items, my first thought is that banana prices should probably increase so the farmers and workers can be paid more.
Graph from here
I don't believe we're seeing any huge price swings from either global warming or disease just yet but I'm sure we will, sooner or later. The disease thing could be sooner but both will happen.
NPR's Science Friday had a piece today on the efforts of a North Carolina biotech working with Dole to develop a strain of Cavendish banana plants that are resistant to the TR-4 fungus. They've been working on it since 2020 and are just now ready to test plants in the field, still years away from production. Chiquita is also working on this and Australian regulatory agencies have recently approved a similar plant. These are all GMO bananas where genes from bananas that are naturally resistant to the TR-4 fungus have been incorporated into Cavendish bananas.
I wish they'd end the big Cavendish monoculture but it seems that after decades of being top banana, the Cavendish has become so productive and so ingrained in consumers minds as THE banana that moving away from it is an uphill climb.
On Science Friday: Fighting Banana Blight In A North Carolina Greenhouse
and: A North Carolina company is trying to make a fungus-proof banana
Australian approval: Genetically modified banana resistant to Panama disease given approval for Australian consumption
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1 hour ago, Shel_B said:
To me, the term "more forgiving" means flexible, soft, bendable. Might it be the gluten in flour tortillas that gives them those properties?
i always thought it was the fat but gluten could well be part of it, too.-
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42 minutes ago, Neely said:
I wanted to thank you @blue_dolphin for the times you have mentioned in reference to the meal you’ve made “The Global Pantry Cookbook”. I finally looked it up ( takes me awhile lol) and was available through Amazon. Sometimes, some books and products aren’t available here in Australia. So I got it through Kindle and it’s a terrific read as well as a recipe informer despite its little quirks. I do have most ‘global’ things that are mentioned in my pantry but we will have to differ on kimchi, maybe I’ve just had bad ones.
The other book you mention Tenderheart, well I’ll explore that another time. I like reading recipes but not so good at following them, using them more as a reference to the ingredients I have on hand. Occasionally I’ll shop specifically for ingredients for a particular recipe.
I hope you like it. I wasn’t planning to get the book but the shrimp and coconut grits made me buy it. Not everything has been perfect but it’s earned a spot on my bookshelf!
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5 hours ago, btbyrd said:
Masienda's masa harina is fantastic and produces tortillas more beautiful and flavorful than Maseca.
Ditto the Masienda masa harina recommendation. This doesn't help @ElsieD in Canada, but for those in the US, Masienda masa harina is available at Whole Foods. Most stores have the white and blue. I've also seen the yellow at my local Whole Foods but not the red.
Since I'm usually a solo cook and eater, I like that I can easily scale the recipe to make the number of tortillas I want without having to make a big production out of it.
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1 hour ago, palo said:
Are you one of the "lucky" ones:
p
Looks like we're safe from this one here on the left coast. I usually get herbs at the farmers market but do occasionally pick up Italian parsley or cilantro at TJ's. Both are from a local grower in Oxnard.
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@ElsieD, another source of excellent taco ideas would be to search the forums for posts by @C. sapidus that include the word taco and scroll through the list of posts. He's shared tons of them over the years from delicious looking tacos in the breakfast topic that might feature leftovers as well purpose-built tacos in the Dinner topic and else where that might be traditional Mexican or fusion cuisine!
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36 minutes ago, ElsieD said:
Can Boston Cream Pie be frozen? I'm thinking of making individual ones and am wondering if I can do this.
I know exactly what you are asking and don't have the answer but this sort of query always reminds me of a comment by Niloufer Ichaporia King in her book, My Bombay Kitchen:
QuoteIt keeps for at least a week refrigerated and can be successfully thawed. (Note, I didn't say 'frozen'. Anything can be successfully frozen).
🙃
Edited to add that because I'm a looker upper, I looked it up and I think this response to the question touched all bases:
QuoteIt is best if you do not freeze Boston Cream Pie.
You can freeze a Boston Cream Pie if the Crème Pâtissière is made with Flour but not if it is made with Corn Starch. It will weep, break down and become watery.
There are also recipes that call for using Crème Pâtissière made with Gelatin which also freezes.
Any of them will be better if not frozen but you can but personally I wouldn’t.That last line cracks me up!
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The Global Pantry Cookbook is this month's book for the cookbook group I participate in so I tried their version of avocado toast sprinkled with a gremolata made with orange zest and furikake in addition to the usual parsley and garlic. It was OK but if I want a "global pantry" ingredient on my avocado toast, kimchi gets my top vote!
The poached egg was not part of the recipe but I can never resist the opportunity to add a runny yolk!
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4 hours ago, ElsieD said:
At the moment, I'm just buying the corn and flour tortillas. Do you make yours? I wouldn't mind making them but I would need a tortilla press and I don't want to buy one unless I'm sure I'd use it.
No need to make them if you like what you can buy. In my case, I can buy flour tortillas that I like but have to go out of my way to get great tasting corn tortillas. You don’t need a press for flour tortillas, I’ve always rolled them out with a rolling pin. A press does make corn tortillas quicker and easier but no need to go there if you like the ones you’ve got.
4 hours ago, ElsieD said:What do you top your fish tacos with?
Sometimes I go with the classics as @FrogPrincesse described, sometimes I mix it up, using a slaw instead of plain cabbage and if the slaw is spicy, like a kimchi slaw, I might skip the pico de gallo or hot sauce. I aim for something crunchy (cabbage or other veg julienne), something tangy (pico de gallo, pickled onion, hot sauce) and something creamy (crema, avocado)
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Tovala Smart Oven
in Kitchen Consumer
Posted
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!