blue_dolphin

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.

@Ann_T, those biscuits are killing me - I'd love to try one! @Kim Shook, I swear those berries are an excuse to charge a premium price for under-ripe berries 🙃 Gyeranbap with roasted seaweed and capers from Korean American. This is an egg fried in toasted sesame oil and soy sauce served over rice with roasted seaweed and capers. Tasty and quick.

I saw the Sasso birds in Wild Fork

A new month brings some new Kindle deals. Some of these have been offered before but they're all books that I own, have cooked from and think are pretty good. David Lebovitz's My Paris Kitchen: Recipes and Stories (eG-friendly Amazon.com link) is $2.99 Leela Punyaratabandhu's Bangkok: Recipes and Stories from the Heart of Thailand (eG-friendly Amazon.com link) is $2.99 Sheldon Simeon's Cook Real Hawai'i: A Cookbook (eG-friendly Amazon.com link) is $2.99 Anissa Helou's Feast: Food of the Islamic World (eG-friendly Amazon.com link) is $1.99 Nik Sharma's The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (eG-friendly Amazon.com link) is $2.99 José Andrés' Vegetables Unleashed: A Cookbook (eG-friendly Amazon.com link) is $2.99 Laurie Colwin's More Home Cooking: A Writer Returns to the Kitchen (eG-friendly Amazon.com link) is $1.99 and like all her books, it is a delightful read Alice Water's Chez Panisse Vegetables (eG-friendly Amazon.com link) is $1.99 I sprang for this one: James Hoffmann's The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed (eG-friendly Amazon.com link) is $1.99

I’m pretending I didn’t see that!

Gochugaru shrimp with roasted seaweed grits from Eric Kim's Korean American brings some Korean flavors to a southern staple. I used Jimmy Red grits from Marsh Hen Mill instead of the quick-cooking grits called for but otherwise followed the recipe.

Thanks! Cathy's book shows both the rope and thumb-poke methods for forming the bagels. Her results look similar in geometry with both methods but the thumb-poke certainly gives you more leeway in how wide you stretch the hole. Here's a video:

I recently purchased Cathy Barrow's new book, Bagels, Schmears and a Nice Piece of Fish and decided to try my hand at bagels. Cathy has the timing all worked out for an evening mix and shape, O/N rise in the fridge with bagels ready to bake in the AM. Seems like there's a lot that can go wrong with bagels but amazingly, they came out OK. I subbed one cup of rye flour into the New York bagel recipe in the book. Next time, I'll try pumpernickel. Also made the lox schmear from the book to go along with:

OK. I've been thinking about using my Ninja Creami to make a Pacojet recipe for chicken liver paté. For some reason, it brings to mind Dan Aykroid's old Bass-o-matic sketch from SNL 🙃 but I think now is the time!