blue_dolphin

I believe you have quoted a typo that was subsequently corrected.

OK @liuzhou, I've been hearing teases for this news story for a while now and wondering if it was indeed the dish we've been hearing about from you: Snail noodles go viral in China during the pandemic I love how you straighten us out on media reports. What's up with the snails? Is this story entirely fabricated?

I know it's OT but I figured we can all use a smile these days! Yes, a bit nutty. In this case, the recipe used half spelt flour and half white flour so the flavor isn't particularly strong. All my subs were based on what was in the fridge but I agree that something with more "bite" would be a better choice. Yep! Big upgrade from the tile counters I had in my previous places!

I posted about making this Savory Morning Bun with Sausage, Broccoli and Cheese from Joshua McFadden's Grains for Every Season over here should you want to see more photos. Good stuff

My first cook from the book is this Savory Morning Bun with Sausage, Fontina and Broccoli Rabe p 224 I quite liked this and would make it again. I made changes to the filling but stuck with the recipe for the dough which is pretty much the same as that used in the Spelt Cinnamon Roll recipe which immediately precedes this one in the book. I used hot Italian sausage instead of breakfast sausage, broccoli instead of broccoli rabe, a mix of gruyere and cheddar instead of fontina and I omitted the maple syrup, though it would probably work with breakfast sausage. I think this would be a lot of fun to play around with other combos and I think a vegetarian version using mushrooms instead of sausage would work nicely. The dough starts with the same sort of cooked flour/milk paste as in Japanese milk bread, except using spelt flour. The dough rises until doubled, then goes into the fridge overnight. Once the filling is ready, it comes out and gets rolled to 12 x 18": Topped with the filling: Rolled up into a cylinder: Coiled into a spiral, placed in a buttered cast iron pan and put in a warm spot to proof for 1.5 - 2 hours. This photo is from the start of the proof: Across the room, at the very same time, this was also coiled into a spiral and in a warm spot: After proofing for 2.5 hours, I barely saw any poof. In spite of being covered, it was starting to dry and form a skin so into the oven it went: It doesn't look much different from the photos in the book so I think it came out OK. As can be seen from a slice, the bun has a crisp outer layer but inside, it's very soft and tender. Not heavy and no doughy or unbaked parts inside: Since I took this in the spicy Italian direction, I tried serving it with some tomato sauce on the side. It was good, but quite unnecessary as the sausage, broccoli and cheese are plenty flavorful on their own. What has me sold on making it again is how nicely it re-heats. The header notes say you can make it ahead and re-heat the whole thing. I've just been cutting slices and re-heating them and it's worked really well. Maybe better than when fresh baked.

I cooked so much from McFadden's first book, Six Seasons (eG-friendly Amazon.com link), that I pre-ordered Grains for Every Season: Rethinking Our Way With Grains (eG-friendly Amazon.com link) as soon as it was announced. I've had it on my shelf for a while and thought starting a cooking thread might give me a needed nudge to get cooking from it. Here's what I had to say in another topic when asked what I thought of it:

That one sounds good. I saw it pop up on several "best of 2021" lists.

Devils Thumbprints from Baking with Dorie. I used TJ's 72% cacao dark chocolate. The result is very rich but not terribly sweet. I filled half with ruby chocolate and half with raspberry jam. I cut 2 of them in half to show how dark and fudgy the cookies are. Also because all the calories leak out of the cut edges so I could eat these pieces without guilt 🤣

That sounds right. There's a recipe in the NYT for a raspberry ice cream with chocolate flake that is very much the same except the book recipe has no chocolate or freeze-dried fruit and says to use any berries. I must say the raspberry/chocolate combo sounds excellent.

Well, Kenji had his GoPro strapped to his head for his pizza videos. You could do the same, just like those mountain bikers and sky divers 🙃

Welcome to eGullet! Have you seen this topic? It doesn’t exactly answer your question but seems somewhat relevant and concerns the same state. You might want to add your question over there, too

I have never given pet names to my kitchenware but I'd consider naming kittens after my kitchenware. Ooni, Mouli, Baratza, Ninja, Darto....🤣

That David Lebovitz peach ice cream @ElsieD shared here earlier was very nice. Or are you thinking of a sorbet? My Creami has found a home out in the garage. I had been carrying it in to use but the thing is kinda top-heavy so I just set it up where I can use it out there. Right next to the small cooler I usually use for sous vide and an auxiliary CSO. My laundry is out there, along with a bunch of re-purposed kitchen cabinets including a sink so it's easy to wash the blade and lid and be ready for the next batch. Thanks for that tip. I mixed up a batch of Dorie's vanilla ice cream, a Philly-style, so maybe comparing to the Perfect Scoop custard version would be fun. I actually think TJ's vanilla ice cream is pretty good and wasn't going to try making one but, like with your cherry sorbet, it's often the perfect companion to another ice cream or sorbet. I guess that means I should pick up some TJ's so I can do a three-way comparison 🤣

Two spins. Tangerine sorbet from a recipe in David Lebovitz's newsletter and berry ice cream from a recipe in Baking with Dorie. Both recipes contain a bit of alcohol and both were soft directly after spinning. I used TJ's frozen Very Cherry Berry mix (cherries, blackberries, blueberries and raspberries) and strained before freezing but still had some tiny seedy bits. And even though I vowed not to make a high fat ice cream in an uncooked base to avoid micro butter bits, this seems fine from that respect. Maybe I'll try her vanilla. The sorbet contains tangerine zest but as with other recipes I've made, the Creami pretty much obliterates it. Zest fragments remain detectable only in the thin layer on the bottom that the blade doesn't contact. If you give it a stir with a spatula to scrape the sides and bottom and then a re-spin, the zest will be entirely gone.

I assumed those were typos above but maybe not… Sounds like Marsala may be just the ticket here 🙃

If I understand @Lesley65 is looking to fix a completed dish described as bland, not spicy and having no heat. @Lesley65 is apparently lacking a full pantry but does not disclose what is available. At this point, use of sub-par spices might be challenging to fix. I'd just try to balance the dish for salt, acid and sweetness with salt, lemon or lime juice and sugar or honey. I don’t think of CTM as having a lot of heat but go ahead with some hot sauce if one you like is available. A bit of tomato paste/concentrated tomato purée could help on the sweet/sour side. Dip out a little sauce to play with seasoning if you need to before mucking up the whole batch. Then serve with a bright fresh cilantro (coriander)/mint/green chile chutney, raita, rice, naan or roti.

Insulated baking sheets are usually used to minimize bottom browning of cookies or other baked goods and I’d guess she’s recommending it for the same reason here.

Spinach-Mozzarella Pie with Parm Crumble, a quiche-like concoction topped with a cheese-butter flour crumble from Baking with Dorie I don't care for garlic in a quiche and I didn't like it here either but the Parm Crumble topping was a nice touch and I'll be looking for other ways to use it. Dorie suggests using it on muffins that aren't terribly sweet. I think it would be great on a pear tart or almost any sort of vegetable casserole dish like scalloped potatoes.

Brandon Jew's book, Mr. Jiu's in Chinatown has a recipe for orange chicken wings that does a two-step frying method, first in a dry dredge, then in a batter.. He brines the wings first, then tosses them in a mixture of 2 types of glutinous rice flour (long grain and short grain) and cornstarch. They get fried for a few minutes and are drained before dipping in a batter made of the same flours and back into the oil for a longer cook. In the header notes, he says that the short grain glutinous rice flour (such as mochiko) makes the batter stick while the long grain glutinous rice flour holds the crunch and the cornstarch seals the chicken juices inside. The whole dish is on the elaborate side. The brine contains salt, sugar, coriander seed, fennel seed and star anise. There's a wing sauce made with rice vinegar, Shaoxing wine, orange juice, brown rice syrup, honey, ginger, garlic and habanero chiles. and it's served with a salad of thinly sliced fennel, jalapeño and green onions, dressed in a charred orange vinaigrette. If I can track down the flours, I might give it a try.

I love to nibble on a crispy chicken wing. Just the right ratio of crispy skin to tender meat. Most of the wing recipes I see, even those with ‘crispy’ in the title, end up getting bathed in some sort of sauce that would surely eliminate any crispness achieved in earlier steps. Does anyone make nice crispy wings and serve them with a dipping sauce on the side? Or is there a way to maintain crispness in a sauced wing? For this cook-off, I will likely go with a version of the former and adapt the recipe for Chicken Wangs from Vivian Howard's This Will Make It Taste Good. The sauce contains salt-preserved citrus rind, honey, apple cider vinegar, soy sauce, garlic and red pepper flakes and she says it can be simmered down and used on a pork tenderloin, roasted veg or any kind of poultry so it shouldn’t be a bust even if the wings are!

Spaghetti with breaded egg Here's a money shot of that breaded, deep fried, poached egg: A carbonara-like concoction courtesy of a @Chris Hennes photo from his New Orleans trip: @Smithy asked for a bit more info and @Dave the Cook offered a link to a recipe that @JAZ created after eating at the same New Orleans establishment some years back. Chris reported that the piece on top was guanciale, an ingredient that my pantry is lacking. I cut some some country ham into slivers and crisped them up. Not a bad sub since I got a bit in each bite. Thanks for the lunch, all!

No, I haven’t purchased any 2022 cookbooks yet but I thought I’d start a thread for discussing them. Eat Your Books has a long list of upcoming releases, sorted by month here. Time magazine has a list of 'most anticipated' 2022 cookbooks here. The only one I’ve pre-ordered is Six California Kitchens (eG-friendly Amazon.com link). Author Sally Schmitt and her husband opened and operated The French Laundry in Napa for 16 years before selling it to Thomas Keller. There's a little video of her here. There are others I’d like to read and will recommend that my library purchase. I might end up getting The Wok: Recipes and Techniques (eG-friendly Amazon.com link). Grace Young says: but is Kenji is really going add much to her marvelous The Breath of a Wok and Stir-Frying to the Sky's Edge? I dunno. Anyone got any must-haves coming out this year?

Thanks! And thanks for sharing Jessica's "Trashy Benedict" with the idea of putting eggs on those hash browns. I'd never even tried those hash browns before even though I think I was working at McDonalds when they started selling them. They're really good. Kinda like a giant Tater Tot!

Not bad. Nice crispy crust but the crumb should be a bit lighter.

I’d say the onions were finely diced, cooked gently to the earliest stage of caramelization - golden but no browning. Then cooled and mixed with softened butter.