blue_dolphin

Today's breakfast is courtesy of a link that @Kim Shook shared over in the TJ's topic that included the idea of using their Taiwanese green onion pancakes as taco shells, filled with scrambled eggs for breakfast. First, I warmed up some leftover Szechuan green beans. Scrambled the eggs in the pan with the beans before piling it all on a crisped up green onion pancake. I suspect this breakfast will keep me going til dinner.

I believe you're quite correct in saying that the bulk of fresh greens sold or offered for delivery at this time of year in your area are not grown locally. That said, there are many greenhouse growers in adjacent areas providing the same. Market Wagon, an operation recently discussed here, does operate locally at this time and doesn't offer long distance shipping.

I have mostly been reading business-side articles, of which there are quite a few. I'm sure you saw this blog post, a pretty good run-down from the customer perspective. The delivery fee is indeed $6.95 but there are options to pay in advance for a month @ $14.95 or $149.95 for the full year. Obviously, those options would seem to encourage regular orders. As an aside, I can see from their map that they are not operating in my area but the website doesn't seem to have a "sorry, check back soon" message when you enter a zip code out of their area but just dumps you out on to their site. Maybe they want to keep you clicking around. I dunno.

It seems an interesting combination of e-commerce platform + service since they provide the online tools, packaging materials and delivery.

I thought the info on their "How it Works" page was relatively simple. They're not in my area (or yours from what I can tell) but this page shows where they are.

Check for the pecan in the next month or 2. These are the usual Kringle flavors and when they tend to appear at TJs: Pecan - late winter Raspberry - spring Cheesecake - summer Pumpkin Caramel - fall Almond - early winter

My TJs has them very regularly. I hesitate to say always because it’s TJs and things disappear all the time. They must be shipped frozen as they are often still in that state when they put them out.

Thanks for that review. I’m planning to make that today to go on the beet & wild rice salad. I was debating whether to make a half or full recipe and based on this, I think I’ll go with a full batch!

You can view a list of the recipes and ingredients called for over on Eat Your Books here. There's also a second volume by the same author, published in 1992. EYB has not indexed that one yet.

I think it’s the kitten and in the interests of full disclosure, the book does NOT come with a kitten 😻

Not modernist, but PBW (powdered brewery wash) can be a handy cleaner to have on hand. Also bottle cleaning brushes of various shapes and sizes and bottles for homemade gifts.

Yesterday was a fried egg sandwich on whole wheat focaccia Today was a scrambled egg with toasted slices of the same whole wheat focaccia which is topped with caramelized onion and Parm

White grapefruits are still the most common at the farmers markets in my area. Oroblanco is a hybrid variety that I see most often. According to a David Karp article in the LA Times it is a cross between the Siamese Sweet pummelo, an acidless form of the parent species of the grapefruit and the Duncan grapefruit, which is the seedy, white-fleshed variety from which all other commercial grapefruit originated. It's largely seedless and has good flavor although it inherited thick skin from the pomelo so it's good to pick big ones.

Whole Wheat Focaccia from Grains for Every Season p 266 is one of the recipes that offers a lot of variations. The result is fine. I routinely sub up to half whole grain flours into other focaccia recipes that come out just as well so I can't say there's anything magical about it. I made the Classic Focaccia topped with with olive oil, rosemary and flaky salt: and the Caramelized Onion and Cheese Focaccia topped with caramelized onions and Parm: Crumb shot with the onion & cheese on the left and classic on the right: This recipe actually uses 2/3 white bread flour and 1/3 whole wheat plus a small amount of rye. I used a mix of Glenn and Red Fife flours for the whole wheat. There's an overnight starter, then the dough is mixed, given a series of 6 turns and folds at 30 min intervals, followed by an overnight to 48 hr rest in the fridge so it's one of lengthier focaccia recipes I've tried. The amount of dough this recipe makes is rather enormous. With 1210g flour + 1040g water, that's over 2.2 kilos of dough. The largest focaccia recipe, written for a half-sheet, that I've made is the one from Dessert Person which calls for 780g flour so this is a lot more. The recipe says to knead the dough in a stand mixer for 8 min but once it got going, the dough was climbing up over the top of the dough hook so I had to keep stopping it to scrape the dough back into the bowl and eventually gave up. I could have processed half at a time in the mixer but I decided the turns and folds could take care of things. Given the amount of dough, I decided to make one half-sheet (the classic) and one quarter sheet (the onion & cheese). The result is fine. I routinely sub up to half whole grain flours into other focaccia recipes that come out just as well so I can't say it's magical. If I owned 2 quarter sheet pans, I would have made 3 varieties. Guess I could have used a 9 x 13 pan or gone halfsies on the half sheet but I didn't think of it. Most of this will be for sandwiches so maybe it's just as well. I think it would have overflowed the pan if I'd tried to put it all into one half sheet. The other variations in the book are: Cherry Tomato & Garlic Spring Onion & Olive Plum, Honey & Black Pepper (suggests serving with fresh goat or sheep cheese or ricotta) Rhubarb Apple Butter + thyme or rosemary The sweet flavors intrigue me but I don't think I'd have use for a lot so maybe I'll just add a small strip of one next time I make a batch.

Not sure I’ve seen them but I like the idea of frozen Taiwanese green onion pancakes as taco shells, filled with scrambled eggs for breakfast.

Good question. The jam I used was the St. Darfour stuff that has no sugar added but it is sweetened with fruit juice. Overall, due to the dark chocolate I used, I did not find them too sweet and the jam was a welcome addition. I'll look for something unsweetened to compare for next time.

Agreed. Down to the individual store level if almost everyone on a given shift calls in sick. I do most of my shopping at the farmers market, a local miller/baker and Trader Joe’s. TJs was randomly out of all their Belgian pound plus chocolate bars for most of Dec and my usual herb guy was MIA at the farmers market last week but otherwise, I haven’t seen any shortages of anything in my area.

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.