blue_dolphin

I believe you are very tall. Perhaps you need to sit down to bring it into view.

I agree with this. I'd say most bundt cake recipes fall into that sturdy category and work well in loaf pans. I've made a bunch of cakes from the book Snacking Cakes. All are written for 8 or 9 inch squares but can be doubled and baked in a bundt pan so @Heidi's suggestion is also a good one.

I assumed it was normal. I see photos on the ninja website that show it sticking out. I do always wipe it clean after using. Sometimes it seems to pick up more of the mix than others.

The spiral thing looks the same on mine and I believe it always has.

In 1995, I moved into a new construction townhouse with builder grade appliances. I think the "big" burner was 10K BTUs. Took forever to boil a pan of water. I promptly replaced it with the least expensive non-faux-pro model that had a 15K burner. It happened to be a GE, same as the original. No fancy electronics stuff, just a digital clock and timer. Worked fine for me for 16 years and it's still going but I'm not sure my experience with a 25 YO model is helpful to the OP seeking recs for current models. When I bought my current place, I put in a Wolf gas cooktop and KitchenAid electric wall ovens so no match for the OP's query but the Wolf taught me that burners that can maintain a nice low simmer might be as valuable to me as the high power one. My GE sucked at maintaining low simmers.

I modified a recipe in Dishoom for a bread pudding type dessert to be more of a breakfast casserole: Then I went ahead and put a scoop of homemade pumpkin chai ice cream on top 🙃

I made a half batch of this Kabocha Vanilla Chai Ice Cream. Very happy with the flavor and texture. Perfectly scoopable right out of the machine. According to the recipe, it's based on a Jeni's ice cream base. My only modifications were to use canned pumpkin instead of the kabocha squash and I used the full amount of tea and spices to infuse the milk even though I halved everything else. Here's a scoop on top of a bread pudding-like thing from Dishoom:

Yes, raw. It's a recipe from Indian-ish for Mustard Seed and Curry Leaf Carrot Salad. I prefer to julienne the carrots rather than grate them and big ones are the best. It holds nicely in the fridge for several days.

Prawn Moille from Dishoom

I can vouch for persimmon pops. Last year, I made persimmon & cream, persimmon & yogurt and straight persimmon. All were good. See this post for photo. I didn't add any spices to mine. They were sweetened with honey and I used lime juice to balance the sweetness. Right now, I'm still enjoying the crisp sweetness of the fuyu persimmons I get at the farmers market but I was thinking of more persimmon pops, maybe with coconut milk and fresh ginger, as the season winds down.

Two types of Indian-inspired stuffed buns. Served both of these with tamarind & date chutney and coriander and mint chutney, both from Dishoom. Chouriço Pao from Nik Sharma's book The Flavor Equation. They are stuffed with a mixture of Goan-style sausage and diced, fried potatoes. I had some of the chouriço in the freezer after making it from a recipe in his first book, Season. I also made a vegetarian version with the same dough, using a potato recipe from Dishoom as the stuffing: Per the original recipe, these freeze and re-heat well and I now have a nice stash of buns in the freezer.

Yes, Book Depository was bought out by Amazon some time back. I also prefer UK editions of UK cookbooks. Book Depository is one source with free shipping via USPS for the final and lately rather slow leg within the US but I’ve also ordered from others, like Blackwell's, which charges a modest shipping fee but uses more expedited services like FedEx.

I haven't come across a US release date. Not that this helps you, JNW, but for our Canadian friends, the Kindle version is currently available on Amazon.ca for $33.99 with a Canadian hardcover release date of 23Nov2021. The UK edition, which I pre-ordered from Book Depository had a pub date of 14Oct2021. I paid $40.04 USD Some US cookbook shops are importing the UK edition but the prices I've seen are rather high.

In today's mail: 499 pages of Nigel Slater:

Wow, that is quite the photo, @gfweb. Looks like that fried chicken is going to tumble into my lap! @gulfporter, thanks for sharing your interesting lunch choices as well as a peek at the surroundings. @Kim Shook, how fun that you got to check out some new places with friends to see a wider sampling of the offerings. And great that there are actually new places to try these days! Mattar Paneer (from Dishoom) over black cardamom rice (Mowgli Street Food) with mustard seed & curry leaf carrot salad (Indian-ish) and kachumber (Dishoom)

Very popular around here. Trader Joe’s regularly sells out of it. From their product description:

Breakfast naan-wich Warm naan spread with tomato chutney, topped with leftover rajma and a Parsi omelet stuffed with pepper jack cheese. All recipes from Dishoom as corrupted by me. I really wanted to call this a naan-rito but my naan was too small to wrap properly. More like a taco. Beans + eggs + cheese = satisfying breakfast whatever you call it 🙃

The whole thing is sad to me. Others have come forward to call out examples of recipes or text "borrowed" without permission. All of those whose work was apparently used without acknowledgement are Singaporeans who are less well known than she is. Haigh, with her Michelin star and higher profile could have chosen to shine a light on these people with whom she shares her roots and showcase their work instead of stealing it and presenting it as her own. I suppose it's conceivable that it's the work of a sloppy ghost writer but I haven't seen any reports of that being the case.

Rajma, Kachumber, Rice, and Raita, all from Dishoom Used Rancho Gordo Rio Zape beans for the rajma. It uses an onion-tomato masala that's a super flavor bomb - the love child of caramelized onions and sun-dried tomatoes - and makes this dish taste almost meaty. Comes together in the time it takes to cook the rice but tastes slow cooked. One of my favorite rice & bean meals along with Shaya's red beans & rice and the Greens Cookbook black bean chili.

Canned jackfruit. Per the recipe, it gets cut into bite size pieces, marinated, then deep fried.

Jackfruit Biryani, Kachumber, and Raita, all from Dishoom. A reviewer on Eat Your Books raved about this biryani but allowed that it was,"a bit of a faff to make." I agree. Deep fried onions, deep fried jackfruit, deep fried potatoes. Sheesh. I enjoyed the finished dish but I don't fancy all that frying so it's likely one and done for me.

The Dishoom cookbook includes a recipe from the restaurant for a Bacon Naan Roll with Tomato-Chilli Jam. I got no bacon but when I perused the online menu from the restaurant, I found a range of breakfast naan-wiches with bacon, egg, sausage and all combination thereof. I picked up some hot links from a local BBQ pop-up over the weekend and decided they would be excellent naan-wich candidates so I give you my hot link naan-roll with tomato-chili jam: I actually think the hot link was a better match for the tomato-chili jam and smear of cream cheese than the bacon would be but I should reserve judgement until I've tried that version. Started on the naan (also a Dishoom recipe) fairly early but it was getting close to lunchtime by the time they were ready for my breakfast roll. No complaints. They're not tandoori naan but they're not bad.

Welcome, @Jade S! I only lurk in the chocolate topics but I have to say that the folks who participate are incredibly knowledgeable and extremely generous in sharing all sorts of tips and techniques. I hope you'll enjoy sharing in the discussions there and elsewhere here on eGullet.

I'm sure you have many ideas but if you have Nik Sharma's Flavor Equation, the blueberry, buttermilk and Omani lime ice cream is a great flavor combination. Simple recipe that you may need to modify to suit your texture requirements. I made it into popsicles a while back and have it on my list to make in this gadget.

Nankhatai and Masala Chai from Dishoom The Nankhatai are buttery, shortbread-like biscuits made with a mix of flours: wheat, chickpea and semolina, that gives them a crunchy texture. They're topped with pistachios.