blue_dolphin

Tuna mac After a nice cool weekend, it's warming up again so I mixed up a bowl of this to take me through a few meals. Maybe I'll go pick up some corn on the cob to go with it for the next round.

Thanks! I ordered a copy. The recipes in the article are very appealing and it sounds like a book I'll enjoy both reading and cooking from. The hard copy won't be out in the US until October (what's up with that?) but the Kindle version will be available on June 23. I decided on a hard copy from a UK source so I won't have it on the 23rd but it should be here before October! I'm also anticipating delivery of three books that were part of Amazon's recent 3-for-the-price of 2 promotion when I ordered but not necessarily now. Melina Hammer's A Year at Catbird Cottage (eG-friendly Amazon.com link) after listening to her recent convo here, Rick Martinez'sMi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook (eG-friendly Amazon.com link) and Lukas Volger's Snacks for Dinner: Small Bites, Full Plates, Can't Lose (eG-friendly Amazon.com link)

Yep - we had a high of 71F. It was a delightful 51F when I got up and since I’d left the windows open, my thoughts turned to baking, too!

I’m sorry. This AM was so delightfully cool and perfect for baking!

I have long wished for a nice Sorvall RC-2B and rotors in my garage/kitchen annex. What centrifuge do you have at home?

I don't have any molecular solutions but I have seen this in my popsicle-making escapades where I get that pulpy foam from a number of different melons. I usually either let it stand in the fridge for a few hours and skim off the foam or strain it through a fine mesh sieve, or both. As you indicate, giving it a shake periodically early in the freezing also works. Shaking doesn't work for popsicles but if the mix is cold, they freeze pretty fast so it's not horrible to give them stir every 15 min 'til it's thick enough to hold up the sticks, usually 45 min to an hour.

This is the recipe booklet that came with mine. Also this safety info and a Quick Start Guide. It’s been a while since I read them but I don't recall any admonition against using normal ice cream recipes. Maybe it’s there and I missed it. I suppose he has a point that the recipe booklet lacks complete instructions in developing your own recipes for the unit but they do mention how to adjust sweetness, an area where he wanted more handholding. Their recipes tend to be quite simple and perhaps that’s why he figured he could wing it but there are dozens of Campari orange sorbet recipes online that could have suggested appropriate ingredients amounts.

Alex on YouTube recently struggled with making dried pasta. Maybe this will help….or not…

I think the way the Creami blade attaches to the lid rather than directly to the shaft is very smart. Any spatters on the lid are easy to rinse off at the sink. Totally agree! Maybe they hope to partner with other companies to offer branded pods. Not that I'd be interested in that either. More fun to make my own stuff!

Inspired by @liuzhou's comment about French onion soup: Toasted baguette slices, rubbed with garlic and drizzled with olive oil, topped with caramelized onions and broiled to melt the grated Parm Glass of red wine on the side.

Caramelized onions do elevate a toasted cheese sandwich ❤️ but I think I will act on your suggestion and assemble some caramelized onion & Parm bruschetta. Mmmmmm 😋

Kenji published an IP caramelized onion recipe over there but they had to walk it back and don’t recommend it. I tried it. No good.

All the Modernist books are indexed over at Eat Your Books. I you haven’t tried it, you might sign up for a free account, play around with the filters and see if it helps you out. Free accounts are limited to 5 books and Bread & Pizza have each volume indexed separately so you won’t be able to add them all to your library at once but could swap them in and out as needed. I rely heavily on EYB to search all my books and am a big fan.

Salmon salad, avocado underneath, on a toasted English muffin

Could you share a link to the smaller Twister jar? I have these two, both purchased in 2014

If you have one nearby, I've found Gelson's to reliably stock red Fresno chiles. No bargain, but they're usually there. It's too early in the season for locally grown Underwood chiles to be in the markets.

Another brisky brekky ZEF BBQ brisket, warmed in the CSO, shredded and piled on garlic-rubbed baguette toasts with horseradish mayo and pickled shallots.

Yes, I had some of their masks, too. Nice pivot to keep their staff employed and the business going when their restaurant business dried up.

Continuing the brisket theme but with considerably less elegance than @Ann_T, I made a Kimchi Brisky Brecky Sando Toasted brioche roll slathered with kimchi mayo, ZEF BBQ smoked brisket, warmed up in the CSO and shredded, topped with a fried egg

Roasted plum sorbet. Nice plums from the farmers market with excellent flavor so I didn't want to add anything and defaulted to one of my standard popsicle recipes. Cut plums in half, roast in CSO, 25 min, 350°F. Remove pits, blitz fruit and any liquid from the baking sheet in the Blendtec. Put through fine mesh sieve to remove tiny flecks of skin. Adjust with simple syrup and a squeeze of fresh lemon juice. Added 1 T Cassis for flavor and softness. Freeze O/N. Run one Ninja Creami sorbet cycle. Beautiful deep pink color, silky smooth texture.

Hedley & Bennett make very good quality aprons. They put the clip to adjust the length of the neck strap over on one side so it doesn't sit at the back of the neck. Made in the US. Nice selection of fabrics. I know a lot of people who are big fans. Edited to add that their cross back aprons are good if you don't want anything on your neck at all.

I agree, they look awfully good! Banana pudding wasn't really a thing in northern NY but it's a must-have for my Texas brother's family. He uses Pepperidge Farms Chessmen (which I like, but please, no soggy), banana pudding from a box, fresh banana and whipped cream. I think his kids might even prefer Cool Whip. It's not dreadful but I can't say it's worth the calories, either 🙃 The ZEF stuff, on the other hand, is very decadent in comparison. I bought a full pan to bring to a Christmas dinner and EVERYONE wanted the recipe! Yesterday, the last of the smoked turkey sandos. This one with pesto mayo, pickled shallots and manzana peppers. Today, avocado kimchi toast topped with a fried egg. I mixed up the kimchi mayo but forgot to drizzle it over the top. Dang!

I wouldn't put it past them. My Aldi has been carrying it for the last few months. They usually offer only their house brands unless they got some kind of a deal on a name brand.

The Kindle version of Sweet Paris: Seasonal Recipes from an American Baker in France (eG-friendly Amazon.com link) by Frank Adrian Barron is currently $1.99. I received a hard copy of the book recently as a birthday gift. Recipes are organized by season and, as befits a book by someone who's apparently well known from his Instagram account (@cakeboyparis), it's very prettily photographed. Same price for the Kindle version of One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (eG-friendly Amazon.com link) by another baking boy, Edd Kimber. The Kindle version of Julia Turshen's Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs (eG-friendly Amazon.com link) is $2.99. I wasn't particularly excited when this book was chosen for a cookbook group I participate in but it's got a lot of great, simple recipes and stuff better described as "ideas" than "recipes. I go back to it regularly. The Kindle version of Richard Olney's Simple French Food (eG-friendly Amazon.com link) is $1.99

Two common Thai brands sold in my area are Shark (eG-friendly Amazon.com link) and Sriraja Panich (eG-friendly Amazon.com link)