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blue_dolphin

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Posts posted by blue_dolphin


  1. 47 minutes ago, weinoo said:

    I'm wondering if there's any way you can wear a first layer of cotton glove and then top that with the food handling glove?

     

     

     

    Yes.  The scientific supply houses (and I'm sure Amazon) sell lightweight cotton glove liners.  It can take some looking to find the best fit, especially for smaller hands but they're out there.  The nicest ones fit well and can be laundered and re-used.  Others stretch out and don't last very well. 

    Edited to add that sturdier ones are also sold in art supply stores for handling archival materials but they can also be used as glove liners. 


  2. At Trader Joe's, I picked up some nice Brie-style cheese from Dorothy's Creamery in Illinois called "Keep Dreaming" and enjoyed some for breakfast on toasted baguette slices with some walnuts and a few cherries from the farmers market.

    F7901AA1-DD06-4291-836A-5912DF893E20_1_201_a.thumb.jpeg.65c27204ff6f065a31f7aca7f8773333.jpeg

    • Like 6
    • Thanks 1

  3. This lovely little soft cheese called Keep Dreaming from Dorothy's Creamery was displayed as the "Spotlight Cheese" at my TJ's when I visited on Monday.  The Dorothy's Creamery Facebook page says it will be at TJ's through the end of May.  

    It's very nice.  The one has a "best by" date of June 4.  It's clearly soft and ready to enjoy.  I recommend trying it if you happen to see it available. 

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    • Like 4
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  4. 11 minutes ago, heidih said:

    As an Angeleno I am partial to the late Jonathan Gold

     

    Since Reichl preceded Gold as an LA food writer in her role as restaurant critic and then food editor of the LA Times from 1984-1993, Angelenos can certainly appreciate her work as well.

     

    • Like 1

  5. 2 hours ago, tazerowe said:

    And now, with just a handful of uses, my probe won't charge.  The low battery light just stays on, and it doesn't work plugged into the charger.  No response from FirstBuild on warranty.  Any one else have this and get anything working?

     

    I'm sorry to hear that.  Mine (knock on wood) is still working.  When I purchased it I figured I'd be SOL if anything happened to it. 


  6. 4 minutes ago, Eatmywords said:

    I'm assuming they were not frozen when cooked?  My guess is the steel was too hot.   Did the blend have enough fat?  20% or more should've kept them together.  (Now I want one with onions)

     

     

    Yeah.  McDonald's regular size burgers are really thin and get cooked from frozen.  Or at least they did back when I worked there in high school.....it's been a while 🙃


  7. 27 minutes ago, suzilightning said:

     

    The Amazon.com listing for this book offers a generous sample of the content via the "Look Inside" feature.

    I purchased the kindle edition of The Tinned Fish Cookbook, last month after Evan Kleiman interviewed the author, Bart van Olphen, on her podcast (link to episode here

    I wanted to try using some tinned fish other than tuna and anchovies and thought this would be handy for some ideas. I have yet to procure the actual fish though!

     

    Edited to add that when I go to Amazon.ca, I can also see a "Look Inside" feature but it only offers a few pages of the book while Amazon.com offers many pages. Curious.

     

    • Like 1

  8. Bean, cheese & bacon breakfast tacos, with and without the addition of pickled onions and manzana peppers

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    Recipes for borracho beans, flour tortillas, pickled onions and peppers all from Josef Centeno's book, Amá.

     

    • Like 6
    • Delicious 1

  9. Today's breakfast was the chorizo & egg tacos that I set out to make yesterday but turned into quesadillas instead.

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    Tía Carmen's Flour Tortillas and Grandma Alice's Chipotle Chorizo from Josef Centeno's Amá.  

    • Like 6

  10. 15 hours ago, heidih said:

    Called a friend to wish her happy birthday yesterday and she suggested we attempt farmers market this Sunday. I am giddy with anticipatory excitement.

     

    I hope you have an enjoyable market experience! I've been going every week for my major shopping. It's not as much fun as it used to be but I want to continue to support the local farmers. 

    At my market, there's a limit to how many people can be within the perimeter of each stall so you need to queue up at the more popular ones.  My market has marked the position of the queues for each stall on the pavement with chalk X-marks 6 feet apart.  To avoid having the queues block the main walkway, they are sometimes in directions that are less than intuitive but they've increased the # of market staff to herd us shoppers in the right direction.   I always like to chat with the vendors and you really have to limit that.  It's awkward with the masks, especially when there are language differences to begin with and and I feel uncomfortable holding up the queue.  But being out in the fresh air and seeing all the beautiful produce coming in certainly beats any other shopping experience these days!

    • Like 6

  11. 7 hours ago, robirdstx said:


    @blue_dolphin Ingredients and method for the quesadilla filling please. I think I have everything on hand and would like to make these for our breakfast tomorrow.

     

     

    I would say make your chorizo & eggs the way you like,  heat a large flour tortilla in a skillet, sprinkle with grated cheddar,  cover half with the eggs, fold it in half and give it a minute to get all stuck together. 

     

    I made the recipe for Grandma Alice's Chipotle Chorizo in Josef Centeno's Amá (recipe available online at this linkusing a nice piece of pork belly and let that sit in the fridge for a day before cooking. It's quite tasty and I do recommend the recipe if you want to make your own.  I intended to use some in breakfast tacos from the book but I was missing an ingredient to make the fresh tortillas.  I had some in the freezer but they were too big for tacos so I switched to quesadillas.  I like crispy so I wasn't disappointed.  

    For one 9.5 inch tortilla, I scrambled 2 eggs, 1 large green onion, thinly sliced and ~ 1/3 cup of chorizo and used a little less than an ounce of grated cheddar.  As you can see in the photo, the amount of filling is generous so you could certainly cut that down if you wanted. 

     

    Pork belly, pre-grind:

    IMG_2508.thumb.jpeg.9cfae9337d687ceeefbe11f300082458.jpeg

     

    Spices:

    IMG_2517.thumb.jpeg.f2e5a02a8279d7be758df2b2eb6882ba.jpeg

     

    Chorizo - possibly a lifetime supply!

    IMG_2520.thumb.jpeg.15fef61e8c33b845d89d37217aa09386.jpeg

     

    • Like 2
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    • Delicious 2

  12. Ditto the Fromage Fort recommendation. I've used this recipe from David Lebovitz with varying cheese mixtures and good results each time.   If your cheeses are less interesting, Melissa Clark has a recipe for Jalapeño Fromage Fort in her recent book.  The recipe is available online here (scroll down) 

     

    Edited to add that I've had only one cheese that completely resisted my efforts to grate it with my mouli-juilenne.  It's an old dry jack (Vella Golden Bear) that was rock hard when I bought it and has become like glass over time.  I will be trying @andiesenji's steaming method on it very soon!  If that fails, it will be joining the Parm rinds in soups!

    • Like 4
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  13. 13 minutes ago, Porthos said:

    I have an orange one put away somewhere. A few years ago I found a Gricer Mfg company clamp-mount crank-operated shredder that is similar to the KitchenAid shredding attachment. It's good for traveling/camping. I found the mouli-julienne a bit awkward to use, but I think it's me.

     

    There's not a ton of clearance between the hand that's pressing down on the tamper that pushes the food down towards the cutting disk and the angled handle that you're turning with your other hand.  I can imagine that being an issue for those with larger hands. 

     


  14. Now I really wish I had a chicken!

     

    Beans on toast here:

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    Borracho beans and onions pickled with oregano indio.  Scottish cheddar (Mull of Kintyre)

    • Like 7
    • Delicious 1

  15. 2 hours ago, weinoo said:

    Made in France, it's called a mouli-julienne. Precursor to the food processor.

     

    My mom had the old all-metal version.  I have the orange plastic one shown in the video.  I've had it for 40 years (bought it for my first kitchen as a college undergrad) and still use it regularly. 

    • Like 4

  16. 1 hour ago, heidih said:

    Just received a Ralphs (Kroger) Instacart delivery.  No white whole wheat which I like for bread - tried to sub regular whole wheat but that did not "take" on the app. I ended up with a half gallon of organic whole milk which nobody here will use. No charge. I'd try yogurt but no yogurt to use for starter here. Any thoughts before I pour it down the drain? Oh and then the shopper tried to sell me masks out of her trunk. People are very very stressed generally and esp financially.

     

     

    Whole milk ricotta?  Or it's tangier cousin, queso fresco?  Let me know if you want the latter recipe and I can paraphrase the recipe from Gonzalo Guzman's book Nopalito.  It works well. 

    Or maybe paneer?

     

    • Like 3

  17. 12 minutes ago, Porthos said:

    @chefmd I need a green-with-envy icon. That is a great bargain. I've never seen anything larger than a #8 here in southern California. And since the shelter-in-place order from our Governor in March, there's been no thrift shopping. I'm jonesing to go thrift shopping again so bad they may have to put me into a medically-induced coma to help me survive. 😏

     

    Ditto on the cast iron envy and on the thrift shopping envy!  

    I'm really enjoying David Lebovitz's book Drinking French.  I'd like to give it to a number of friends along with a pair of cocktail glasses and an ingredient for a cocktail I think they'll like.  I'd really like to get shopping for those glasses as I know it will take me a while to gather enough of them!

    • Like 4

  18. Potato & Egg Breakfast Taco with Mexican Salmorejo, Tomatillo Salsa and Borracho Beans, all from Josef Centeno's book, Amá

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    Edited to add that the taco filling is sliced potato, sautéed with a bit of chopped bacon, shallot, serrano chile. Eggs get scrambled into the mix at the end with a sprinkle of cheddar  when it goes into the tortillas.  There's a recipe for homemade tortillas in the book but I was lazy and used store-bought. 

     

    @shain, your beans on toast were on my mind all day yesterday so after I cooked these borracho beans last night, I made myself beans on toast for dinner with pickled onions and a bit of cheddar.  It just hit the spot!

    • Like 9

  19. 12 minutes ago, kayb said:

    @blue_dolphin -- I love the glasses the dacquiri and the gimlet (I think, without looking back) were in. The ones with the twisted stem. Gorgeous!

     

    Thanks!  All 50 cent - $1.00 thrift store finds! I have a nice little collection, all in ones, twos or threes, and love picking the glass as much as picking the cocktail to make!

    • Like 1
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