blue_dolphin

Seared Sweet Potatoes with Kale and Lime Pickle from Carla Lalli Music's That Sounds So Good. The bottom layer is labne (I subbed Greek yogurt) mixed with lime juice and salt. The Tuscan kale is sautéed with lime pickle added at the end. Sweet potatoes are steamed (I used the Instant Pot), peeled and roughly broken up before being seared. Toasted walnuts sprinkled over top. Carla has a video of this recipe on her YouTube with a link to a recipe download in the comments.

Or it's very old timey. My Irish grandmother's measuring devices for baking here in the US were the same ones she used in Ireland: a teacup, a juice glass and a small and large spoon.

@Annie_H, here's a recipe from Kerrygold that calls for a cup of flour and a cup of cornflour.

I think "doubt" is the key word here. Clearly you have some doubts so @Anna N's answer is the right one. Even if the stuff is isn't unsafe, it's probably past the point where quality has started to degrade so if this is the time to say so long, don't feel so bad! Personally, I think they gave you a CYA answer. If the stuff was only supposed to be good in the fridge for a week, surely they would have told you that in the beginning. If it was processed in a pressure canner to be safe for months and assuming there are no issues with losing the seal, I don't get where an "unsafe" cut-off kicks in at six months or a year or where? I do get quality drop-offs and this stuff is surely in the range where that's going on. Sad, but maybe not the biggest loss at this point.

She was quite tidy about removing her selection and didn't seem to touch anything else!

Lost Bread with Apples from At Home in the Kitchen. Pain perdu, French toast, whatever you want to call it. This one has a healthy splash of rum and lots of cinnamon in the egg mix. It's topped with sautéed apples, cider syrup and a dollop of whipped cream. I used TJ's pumpkin brioche loaf for the bread. Made this mostly because it's finished in the oven and I was looking for an excuse to warm things up. 55°F in the house but supposedly warming to mid 70's later so I didn't want to turn on the heat. Also figured the rum might help with the warming business 🙃 This is my second slice, hence the dirty plate and fork 🙈

Yes, indeed! A tip I picked up from Vivian Howard in her book Deep Run Roots was to grind some rice to “clean” your spice grinder and use that seasoned rice flour in a breading mix. Then it would be ready to make shortbread-worthy rice flour.

This could be a food funny but it was also an unexpected gift so I'll share it here. A 12 oz can of Bob Ross Positive Energy Drink Just the thing to enjoy whilst watching Bob paint 🤣

The daughter of a French friend of mine said that the sign of a good croissant was a lot of crumbs on the plate. I'd say that was a good one! I enjoyed that savory omelet yesterday so I went ahead and made the sweet soufflé omelet from At Home in the Kitchen. It has a filling of crème fraîche and honey, which promptly liquified and ran out onto the plate and is topped with a bit of jam - I used homemade pear & vanilla bean) and powdered sugar. I had some vanilla bean-infused browned butter leftover from another recipe so I sautéed a sliced pear in that and added a few rum-soaked raisins. Toast is the heel of a TJ's pumpkin brioche loaf topped with Bordier yuzu butter. Still not crazy for sweet stuff with eggs but this was OK. I actually preferred the crème fraîche/honey mixture as a sauce on the caramelized pears rather than as an omelet filling so it wasn't necessarily a bad thing that it all leaked out 🙃

Since you're following an Irish recipe, that's probably going to be closest what they are making. That said, you'd probably get a nice shortbread with either one, just different. I've got a number of recipes for cornmeal shortbread and some that call for polenta. They're going to add a bit of a gritty texture which can be nice, depending on your preferences. Do post your thoughts after baking! Today, I'm planning on trying a recipe for salted rosemary shortbread that's flavored with grapefruit zest. It calls for 180g AP flour and 43g rice flour, assuming my pantry coughs it up 🙃

Not a stupid question at all. @kayb's answer holds true in the US but in the UK, Europe, including Ireland, and Australia the finely processed product we call cornstarch is known as cornflour.

Those tomatoes look gorgeous which must make the lack of taste even more disappointing!

Savory omelet soufflé from At Home in the Kitchen Toast buttered with Bordier algues (seaweed) butter. The book has a sweet version of this omelet with filling of crème fraîche and honey and jam on top. Less appealing to me than this savory version but maybe I'll give it a try one of these days.

Lovely day for the farmers market today. Sunny but not hot or windy. Should have taken some photos but it's just a shopping mall parking lot. Here's the haul: From 12 o'clock, we have eggs, an oro blanco grapefruit (yes, still green, very early in the season but I have a recipe that calls for grapefruit zest so I got one), a nice hunk o pork (labeled side slab rather than belly, but similar, I think, some will be ground and mixed with ground pork for chorizo), Meyer lemons, four small blood oranges plus two larger cara cara oranges, holiday wurst from the German sausage peeps (I'm told they are seasoned with nutmeg, cloves and cinnamon and should be excellent cooked with sauerkraut, that's a 1 lb pack of 3 links), three small-ish heirloom tomatoes, two watermelon radishes, a bag of baby kale mix (nice as it can be used in salads or cooked), a massive bunch of flat-leaf parsley, a generous, but more normal-sized bunch of cilantro, sage & thyme and a jar of buckwheat honey.

I have not purchased it but it does sound interesting. I share your wariness with respect to Phaidon books. Often beautiful to look at but awful to cook from. This coming Monday, there's an author event with Virgilio Martínez in conversation with Andrew Zimmern that's accessible online. Jointly hosted by Bold Fork Books, Book Larder, Now Serving LA, Omnivore Books, and Phaidon. Register here.

I think I remember @Shelbymentioning that they'd tried a DIY wine experiment a long time ago. Not sure if it was a kit like this or something different. I do not believe it was a success. I think Nyquil was mentioned to describe the flavor.

I'm heading to TJ's in a bit and have eggnog on my list for exactly this purpose. Last year, I made some of Jeffery Morganthaler's eggnog with añejo tequila and amontillado sherry and liked it a lot. If I get around to making any of that, I'll give some a spin. He's got a non-alcoholic eggnog recipe up on his blog this year for those who choose not to imbibe.

I really want this right now!

Yes, the amount of thyme was almost comical. The thyme went into the cream/milk/glucose/stabilizer mix after it was simmered but while still warm and sat for a while as it cooled. The volume of dairy mix was not large so I could barely get it all submerged and practically had to squeegee off the stems to afterwards 🤣. The recipe said to infuse at least 15 min, possibly longer. I tasted periodically and left them together for ~ 30 min. I'm sure there are better ways! Two sorbets from fall fruits. Creamy persimmon sorbet from Serious Eats and a pomegranate cava sorbet found on Food52. Both were spun on the sorbet setting. I thought this would be a nice contrast between the warm, honey-like flavor of persimmon and the bright, tart flavor of pomegranat and the two brilliant colors. The textures were also a bit of a contrast with the persimmon super creamy, the pomegranate a bit icy. I think I can improve that icy texture (less sparkling wine, for sure) but since I was going for a contrast, I'm ok with it for now. These next two are my stab at a cheese & fruit dessert plate. They have almost zero contrast in color but the flavors couldn't be more different. On the left is the Parmesan ice cream from Hello, My Name is Ice Cream and on the right is the Riesling-poached pear sorbet from Jeni's Splendid Ice Creams at Home served on a Parmesan frico. I used the ice cream and sorbet settings respectively. No need to re-spin either. These are really fun to eat together. Could have added crystalized ginger to the pear or maybe break up some of that frico in the Parm but for this round, I just wanted to compare these 2 flavors. Both are smooth and creamy with the ice cream being very rich and the sorbet smooth as silk.

Thanks! I've not experienced the rapid molding or low quality issues with TJ's cheeses but I will admit to being selective in what I buy there so I don't have an across the board experience as you do. I don't like that the cheeses at TJs tend to be offered in pre-cut pieces rather than cut-to-order as in a good cheese shop and sometimes the chunks end up sitting in the case for quite a while. I always check dates carefully. Neither of those factors come into play with the small whole cheeses like the ones @rotutsposted about so I figured I'd ask why you deemed them barely passable.

I find that Langres quite nice. I can get it at an import shop in my area for a higher price than TJ's but it’s the same cheese. What makes it barely passable for you?

Not sure if this would be picked up by 23 & Me or the like but both sides of my genetic inheritance are staunch lines of ricers so I've never had need of a masher. Aside from preventing one from opening drawers, what else do you use them for?

Which sieve size(s) did you get? How would you think they compare to a nylon mesh nut milk bag (eG-friendly Amazon.com link)?

Yep, a brisky sando of some sort has been what I've been doing, too. I've been chopping the meat very roughly, just for easier eating, and warming gently on steam-bake in the CSO with any juices that have collected. Max Halley would mix the juices into the mayo for a gravy-mayo situation. Mmmmm! I need to deep fry some of those sweet potato starch noodles so I can riff on this one: Braised Beef and Kimchi Sandwich Recipe

I’d love to know your favorite uses for leftover brisky. I get some on occasion from ZEF but I don’t think I’ve made the best of the leftovers. Might be some still in the freezer. I hadn’t thought of Mexican but tacos sound good, as do quesadillas. Any other faves?