blue_dolphin

Tangy stir-fried cabbage and glass noodles from Tenderheart I doubled the amount of cabbage, slightly reduced the amount of noodles and added tofu

Today's breakfast was the Chicken and Ginger Pad Thai from Alex Guarnaschelli's cookbook, Cook with Me. This is not Pad Thai, nor is it even a good noodle dish. I used tofu instead of chicken and added some sugar snaps but that's not the problem. After the photo, I added a LOT of sambal oelek, which helped, but it still wasn't particularly good. This month, the cookbook club I participate in is cooking from Night + Market by Kris Yenbamroong. He includes a Pad Thai recipe that's rather untraditional, but really works. I decided to cook the other Pad Thai recipes in our club books, of which this is one. I'll spare you the details on this one but after I'm done, I'll post my findings over in the very ancient Pad Thai cook-off topic. Next up is Kenji's recipe from The Wok.

For many years, my boss was a professor from France. One day, at a gathering at his home, we were discussing the quality of croissants from various local bakeries. His little daughter piped up with her judgement that the best croissant was the one that left the most shattered crumbs on the plate. So true!

It’s rare that I dice mass quantities of anything and when I do, it’s the peeling I find more annoying than the dicing. Like big winter squash, tons of potatoes or tomatoes.

White beans and greens with 'nduja

I think the Paradice distinction is that dicing grid that may have been what made @lindag swoon and certainly what gave it a name that every autocorrect will try to fix! The Paradice 16 seems to be as big as the SousChef 16 so I don't think it's a size distinction alone.

Seems to be all about chopping and cutting, something I’ve never used my processor for.

Yeah, 200 cakes/hour is a lot but the OP didn’t offer much detail, so who knows?

Or maybe something like this?

I'm sorry you weren't able to get the Pimm's but glad you posted. When @lindag asked for suggestions for using her bottle of Pimm's yesterday, I knew I'd recently heard of something I wanted to try but couldn't remember what or where! @lindag, here's a link to the Porch Swing cocktail recipe on Deb Perelman's website. I have no Pimm's at the moment but the cocktail sounds nice and my Total Wine has it in stock.

Maybe he’s just an early riser? He said he got rid of it at 3AM… …which would seem to be before he posted and definitely before anyone answered.

I prefer experienced and discerning 🙃 It seems that restaurant has created expectations that they can't manage to hit, at least every day. Sorry, @Neely! I got mussels in this week's fish share so I started with a bowl of the Spicy Steamed Mussels With 'Nduja from Serious Eats.

I've never bought 'nduja in a jar, but I have frozen portions of it successfully. Here's what a Serious Eats article had to say about storing it: Also, I have to say that the 'nduja that the Pasta Grammar folks recommended, made in Seattle by a company from Calabria, is better than the Tempesta brand that I'd gotten previously. The Tempesta wasn't bad by any means, I quite liked it, but this stuff has more of the fermented tang you find in the stuff made in Calabria.

Compost

Good luck! Will you be preparing a control group of beans where you just throw the chiles and garlic into the Instant Pot while you cook them? Also, if the beans don't come out as flavorful as you'd like, just stir a big spoonful of that 'ndjua in with them! Guaranteed flavor booster!

I’m sure you can accomplish something like that during cooking. Just not sure what to expect during soaking alone.

Sorry, I don’t know how much flavor infusion can be accomplished during bean soaking. I don’t rinse beans after cooking either but the flavor of garlic and chilies is present in drained beans. The bay flavor is more subtle, but I miss it if I leave them out.

I don’t know what’s in that paste, but don’t soak or try to cook dried beans with acidic ingredients. Beyond that, go for it. I cook Rancho Gordo beans regularly. I don’t soak, except for Royal Coronas, nor do I use an Instant Pot as I like the concentration of flavor that comes from evaporation. I add garlic, bay leaves and arbol chiles to every pot and find the beans very flavorful.

It was pretty good. I Googled Thai steak sandwich for ideas. Found some promising ones that were too involved for my little leftovers but one used a green curry mayo. I thought a red curry would be better with the steak and grilled onions but would be up for trying a green curry mayo next time.

@Kim Shook, I'm very sorry you are dealing with health issues, happy that you are addressing them and hoping they can be resolved soon! Very impressed that you managed to document all those breakfasts, which made me crave both beans on toast and lemon curd! Yesterday, I had a fine sandwich made from the previous day's Thai steak salad. I warmed up the leftover steak and grilled onions and added some additional dressing and piled that on a toasted bun spread with a red curry mayo and topped with lots of arugula and herbs. I was hangry and failed to take a photo so you just get that teaser. Today I made this Fried Egg Sandwich With 'Nduja Mayo and Broccoli Rabe from Serious Eats. Very good.

There's a topic for it here. Some is discussion of making a DYI Pimm's substitute but there's quite a bit of cocktail discussion as well.

Seen on Facebook: The one bean cracks me up!

Thanks for the calamari tip, @rotuts. I really, really liked the panko-crusted calamari they carried a few years ago and wished they would return. I have the lemon version of those cookie thins and like them a lot but as you said, they can be dangerous!

I've tried and enjoyed most of the recipes that show up at the end of this Serious Eats article. It’s really good with eggs. I’ll try it with mussels later in the week when I get my fish share. Edited to add that those previous recipes were made with other brands of ‘Nduja. Haven’t opened the new stuff yet!

I got some of that 'nduja as well and am curious to see how it compares to other brands I’ve tried.