blue_dolphin

I only checked that pages 1, 2 and 3 appear sequentially but don't recall any issues when I read it. My copy is a 2nd printing.

Seafood potato balls from Porto's Bakery. These are a seasonal item available during Lent. I had some leftover tomato & red bell pepper sauce from the Jollof rice & beans I made the other day. It has ginger in it which I didn't really want on pizza but I figured it would be good with these. I added a spoonful of sambal oelek and a squeeze of lime to tart it up a bit.

I'm obviously not the person you asked but I think you will be very happy with the Encore for pour-over coffee. After using whirly blade grinders for many years, I bought a Baratza Virtuoso, which is pretty much the same thing. I was amazed at the improvement the burr grinder made. I've had it for about 6 years and am still happy with it. I do open it up from time to time and use a brush to clean it out. As @rotuts mentioned, it is important to do that to clean it to avoid off-flavors from stale coffee. I also made a similar switch from a drip machine to an Aeropress so I just make a cup at a time.

Egg salad on toasted rosemary baguette slices

T&T = Tequila & Tonic???? Can you describe Creme Leoncello? Is is something like this?

The Kindle version of Olia Hercules' book, Mamushka: Recipes from Ukraine and Eastern Europe (eG-friendly Amazon.com link) is currently $2.99 on Amazon in the US. Sadly, not in Canada. I actually wanted to purchase a hard copy from a local bookshop in order to support the author, but everyone is sold out. The Kindle version of Evan Funke's American Sfoglino: A Master Class in Handmade Pasta (eG-friendly Amazon.com link) is also $2.99 in the US and in Canada. I have the hard copy of this book. The guy is dogmatic about making the pasta by hand with specific ingredients but the recipes I've tried really show off the pasta to its best. The Kindle version of Crescent Dragonwagon's classic bean cookbook Bean by Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! (eG-friendly Amazon.com link) is $1.99 on Amazon in the US and in Canada The Kindle version of @rancho_gordo's Heirloom Beans: Recipes from Rancho Gordo (eG-friendly Amazon.com link) is $2.99 in the US and in Canada. Some favorite recipes that I make over and over in this one. The Kindle version of We Are La Cocina: Recipes in Pursuit of the American Dream (eG-friendly Amazon.com link) is $2.99 on Amazon in the US and Canada

Jollof rice with beans based on a recipe from JJ Johnson that appears in Black Food

Egg scrambled with sautéed onion & red bell pepper, oven roasted cherry tomatoes and a Porto's cheese & spicy pepper potato ball.

Made the Star Anise Orange Marmalade from Dishoom yesterday and had some on toast for breakfast. Bordier's yuzu butter on the toast to continue the citrus theme. I confess to some inattention while this was cooking down but managed to rescue the pot before we reached the stage of candied orange peel!

I bought a new pair of cut-resistant gloves (eG-friendly Amazon.com link) a couple of months ago and am very happy with them. They come in sizes down to X-small (what I got) and provide so much more dexterity than the bulky kevlar ones that had at least an inch of empty space at the end of each finger. I'm still very careful and push small pieces through with the next larger one or use the pusher. If you really plow your hand into a blade with a lot of force, I can't say it will protect any better than the ones that failed @lindag but the improvement in dexterity seems to help me be aware of where my fingers actually are so I thought I'd pass it on in case anyone else with small hands struggles with bulky gloves for this purpose.

A couple of posts back, I made Julia Turshen's Kimchi + Avocado Toast from her book, Small Victories, on a hash brown. Today, I put the same stuff on one of TJ's Taiwanese green onion pancakes If I'd left the egg off, I could have folded it over and picked it up but the egg makes it so good and worth the knife and fork!

I'm willing to take a look if I'm down in that area, though I could be put off by the parking situation at that Westwood location. I don't see any snails in this photo from their website:

I have a two-sided stove top griddle with ridges on one side. My major gripe is that with my gas cooktop, it's impossible to place it so the burners are of similar intensity. I understand that staggering the burners makes sense to accommodate pan sizes but it makes it extremely challenging to maintain even heat across 2 adjacent burners. I've tried using my baking steel for pancakes and it's the same issue with getting even heat. If I used a double-size griddle often enough, I'd try to find an accessible space to store that electric one.

The 13 inch pink ones are my least used. I use all the others quite a bit. I’ve been using the small blue 5 inch size a lot on bags of spices and chiles and need to get some more of them. Otherwise, I probably use the medium 8.75 & 7.25 inch sizes the most in my fridge, freezer & pantry. I rarely have bags of chips or snack stuff around but the 11.25 inch are good if you do.

I love my Gripstics, too. I use them for everything. Love the idea of using them to reseal a sous vide bag, @TdeV! They make some really big ones that turn into a handle for big bags of pet food or garden supplies. Rather expensive but so handy!

Shaved Fennel + Kumquat Salad from Small Victories. This is a spin-off of the Shaved Carrot + Avocado Salad. I dressed it with the Preserved Kumquat Vinaigrette from Amá This is a fresh-tasting, crunchy winter salad. Perfect to pair with something rich. I've made fennel salads with all sorts of citrus. This was the first time using kumquats but won't be the last. I used pistachios instead of sliced almonds and decided to dress it with the preserved kumquat vinaigrette from Amá which is a great citrus dressing.

Just realized that I forgot to provide an update on that pie. It's a delicious, meaty treat! I wasn't sure what the size would be but it's made in a 9-inch pie pan and it arrived at fridge temp. Here's the pie: The ingredients: Mushrooms aren't mentioned but they are definitely in there. Here's a serving: The CSO does a good job reheating. Very delicious.

Smoked Sardine & Kumquat Crostini from Nik Sharma's Season The topping mixture contains sliced kumquats, minced shallot, Thai chilies, smoked sardines, white beans (he calls for canned butter beans, I used Rancho Gordo vallarta beans), lemon juice. olive oil and fresh dill. A fun mix of flavors and it works well scooped up with chips or crackers.

Yep, it was mentioned but I don't think there was much interest at the time. I thought it was a good episode.

I enjoyed reading a sweet little article by Tracy Wan in the NYT: Try New Fruit. The Weirder, the Better Surely it's paywalled against non-subscribers. Sorry for that but read it if you can. A quote: or two: I always figured those fruit names were designed to appeal to the 6-year-old inside each of us!

@Toliver mentioned them in this post about 2 years ago. There are some unfavorable comments that follow. @Kim Shook commented on them again last year here. Maybe you've gotten a new and improved version?

Driscoll grows berries all over the world. I have no idea what drives their price differentiation in various markets. @heidih is correct that I'm not far from where Harry's Berries are grown. Also TONS and TONS of Driscoll berries. Differences are that Harry's Berries are organic (I'm sure Driscoll's has an organic line as well and would surely be more expensive as strawberries) and they are picked ripe either the day before or the morning of our market. Perhaps most importantly, the varieties that they grow may not be high-yield but are very flavorful. These are Gaviota. Seascape, which will come along soon are my favorite. Driscoll surely chooses varieties that are firm and can tolerate being knocked around. My berries hold quite well in the fridge for up to a week but would be a mess in a commercial shipping and grocery warehouse situation.

They were expensive but worth it for a treat!

Tomato & Strawberry Salad with Feta and Olives from David Kinch's At Home in the Kitchen The berries (from Harry's Berries at the farmers market) were spectacular. Tomatoes were also from the market but were so-so. Nice trick of using feta brine to make quick dressing.

Avocado, kimchi and soft boiled egg on a hash brown with a drizzle of kimchi mayo