blue_dolphin

I made an egg sandwich with one of yesterday's seeded spinach waffles... Then took a bad picture of it 🙃 The waffles reheat nicely from frozen in the CSO. Would have been nice with a country ham biscuit slice but I gave up meat for Lent and the waffles are quite cheesy it was good.

This recipe for a dairy-free coffee ice cream is in the booklet that came with mine. Also, you can access the recipe booklet here, though I'm not particularly enamored of their recipes.

Welcome to the Creami Club, @lindag! I don't have a recipe for you but coffee ice cream is one of my favorites so I'm on the hunt for a recipe, too and will be interested in any suggestions, too.

Definitely savory. The recipe just calls for spinach but I'm sure herbs could be added. I subbed a mix of baby kale, chard & spinach. Other ingredients are scallions, a chile pepper, buckwheat flour, spelt flour, poppy seeds, flax seeds, sesame seeds, baking powder, buttermilk, soft goat cheese, Lancashire cheese (I used Cheddar) and an egg.

Seeded spinach breakfast waffles with blistered tomatoes from Anna Jones book, A Modern Cook's Year

According to author Eric Kim, omrice is a fried rice dish topped with an omelet that gets zigzagged with ketchup and is a staple at Korean bunsik restaurants. This version, called Tomato-y Omelet Rice appears in his book Korean American. A fine use of leftover rice.

That is indeed a VERY fat clove of garlic! And impressive that it lasted so long! I always try to pick heads with healthy sized cloves but am sometimes misled. Every time I have a recipe that calls for a big clove of garlic, I've only got heads with little wisps of things and when I want the smallest clove to rub on bruschetta, then I'll have just those massive cloves.

Yes, they are similar but usually larger and tougher with thick stems. See this image from Speciality Produce. Sometimes they look kinda ratty. Makes sense as the growing season is longer: often ~ 22 days for the little red radishes vs 65 + days for watermelon radishes. More time for bugs, wind or hot weather to damage the leaves.

The watermelon radishes have some of the spicy, peppery flavor you get in regular radishes but are a little milder and a tiny bit sweeter. I've heard that they get milder the longer they stay in the ground. I don't know if that means bigger ones are automatically milder than smaller ones or not but I have found the level of spiciness to vary in all radishes, including these. They also vary in the amount of pink color. I cut up 2 radishes, about the same size, that I bought from the same stand at the farmers market on the same day and you can see from my photo that they are quite different in color. The bright ones are certainly more eye-catching but I haven't figured any way to tell from the outside whether they will be bright pink or not!

Green bean & potato salad with boiled egg When I made the green bean salad yesterday, I made a half recipe (1/2 pound of beans) but full recipe of the dressing. I tossed that with some still-warm boiled potatoes and added the leftover beans to stash away for meal # 2. I was going to add some salmon, nixed that and pulled out a can of tuna, then decided I wasn't all that hungry and an egg would do.

I don't think you're too sensitive, probably just too nice! I'd likely respond with: Oh, no! Since it's just the 4 of us this year, you don't need to bring anything. I've got dessert covered, how about bringing X? Oh, I'm making the coconut cake recipe that Mr. Kim specifically requested. Do you think we need two desserts? As to, "Who does that?" I kinda do, although I ask rather than announce. I read somewhere that it was more helpful to suggest something than just asking what to bring. Like, "Can I bring a quiche, or is there something else that would be better?"

Last week's episode of Good Food had a little piece on radishes, Going beyond butter and salt with radishes at the market that mentioned "honeydew radishes," a type of daikon. The green and white look pretty but not as dramatic as the watermelon ones!

Sounds wise. While you're babysitting, you may want to read this: Guide to Adjusting Cheesecake Sizes

Using a very different pan size means you're pretty much on your own! Do the recipes use a water bath? Are you using one?

There's one way to find out! Why do you want to substitute? Does the recipe you are making call for a time and temp that is very different from other recipes with the same pan size and similar ingredients? Edited to add that most reliable baking recipes give times as guidelines and provide alternate "doneness" guides that are generally the more important thing to follow.

I've had a gas cooktop with no exhaust fan since I moved into this house 13 years ago. I'd like to get one someday. There's a floor-to-ceiling jalousie window 5 feet to the right of the cooktop that I open when doing a lot of cooking. And it's the sort that's pretty much open even when it's supposedly closed.

Or a bun?

Eric's Kimchi Fried Rice with Egg Yolk from Korean American In this recipe, the kimchi fried rice is patted out in the pan for the last few minutes of cooking so there's a nice layer of crispy rice and browned kimchi bits that gets mixed in the bowl with the raw egg yolk and roasted seaweed.

@Smithy's green bean salad (via Cookie + Kate, online here), deviled egg from a recipe in Korean American (mayo, soy sauce and toasted sesame oil with a roasted seaweed garnish) The green beans are really good and will be repeated. The deviled egg was better than I expected. I prefer more of a mustard-y tang but I got that from the beans today so all was well.

Egg salad on toasted rye bagel

I use tap water. May have used Brita-filtered water a few times. I use it every day and don’t empty it out. I had some algae in the tank in the past but that hasn’t happened since the fluorescent under-cabinet bulb above the tank burned out and I decided not to replace it.

Happened upon this mention of a new limited edition Blueberry Muffin Kit Kat and had to share it in memory of @Toliver

I don’t think I did. This post shows the lemon curd swirl drizzled in. The recipe for Creamy Dreamy Lemon Ice Cream is in the files section of the Ninja Creami Dummies Facebook group. I will PM it to you.

Yeah, my fridge is getting on in years. I think it was purchased in 1990. I periodically check what's on the market that will fit the space. It pretty much has to be a cabinet-depth side-by side and there are fewer and fewer models available without ice makers. The current fridge has one. When I first moved in, I found it luxurious to make up big old ice baths to quick cool things. The ice maker broke year or two ago. I've always used square trays to make "nice" cubes for cocktails so it hasn't been an issue to just make more.

Just back from TJ's. The store was very well stocked. Lots of pasta, including spaghetti and other long noodles that had been MIA at my store for months. The Jasper Hill cave aged, Vault 5 cheese that appears from time to time was back again. $10.99/lb, the same price as when I mentioned it in this thread in 2018 and 2019. Very nice flavorful cheese. I bought some of the ranch dressing seasoning and that Georgian Ajika seasoning. I'll try both on popcorn first. They finally had the TJ's brand cascatelli that's been available on the east coast for a long time. The ruffles look a tiny bit less detailed than the Sfoglini brand. Haven't tried it yet. $2.99/lb Forecast high of 93°F today so I sprang for some lemony ice cream. Reminds me of a lemon ice cream with lemon curd swirl that I made with the Ninja Creami except this also has cookie bits. I'd prefer my cookies on the side and a less sweet product but if you're in the mood for a lemony ice cream, this could be worth a try. Forgot to look to see if@rotuts $2.99 Malbec decided to make a belated appearance on the left coast. Gave up alcohol for Lent so no immediate need anyway.