blue_dolphin

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.

Thanks! That makes a lot of sense!

I'm very pleased with everything I’ve purchased from Thermo as well and use them daily. In the oven, on the stove, in the fridge and freezer and around the house.

So, this book happens to be the “book of the month” in the cookbook group I participate in. The author says either can be used. A Thai member of the cookbook group quizzed her mom in Thailand about this and was told that she most often used glutinous rice but had frequently used jasmine rice and thought both were fine. I’ve got Japanese rice for sushi, Arborio for risotto but haven’t gotten around to purchasing Thai glutinous rice but given 20 extra minutes in my cooking time, I decided to go ahead with the jasmine rice. When I get the glutinous rice, I’ll make another batch to compare. I can tell it will make a great breading for frying fish if don’t use it up in the recipes from the book.

Two recipes from Night + Market by Kris Yenbamroong. Grilled Sweet Corn with Coconut Glaze (recipe online here) and "Thai" Steak Salad, which he describes as, "...a Thai guy doing an impression of the Thai beef salad you'd find at most American Thai restaurants but filtered through the lens of the LA summer backyard barbecue." I overcooked the corn because I looked at the 20 min grilling time and thought, heck, I have time to make that toasted rice powder that I was planning on leaving out of the salad and lost track of time. The toasted rice powder, shown mid-toast above, with galangal, lemongrass and makrut lime leaves, smells amazing and I can't wait to use it in other recipes but the small pinch sprinkle over top does not make or break this salad!

All of them have a nice, thin leading edge, which is good. In the case of the spatulas, both the straight and curved edges are thin so they're good for scraping sides and bottoms of both bowls and straight sided containers, though their size can be limiting. The small size Thermo spatula is too wide to scrape stuff out of narrower containers like a measuring cup but it's good in bowls and pans. I like it better than I thought I would. The Thermo spoonula is a shape that I don't usually reach for in a spatula but I've used it a few times. Both of those two may grow on me. The others have limited utility for me at present. The med and large Thermo spatulas are bigger than I need, especially that large one. It's huge. I'm going to keep them just in case I get into some sort of large scale operations. The two minis are about the same width as the iSi slim that they appear next to so they are good for scooping out the last of something in short jar but not long enough to be useful in most jars. I like to keep a set of red silicone spatulas for general use and a white set for sweet stuff. I'll keep an eye out for another Thermo sale on them and probably pick up a small spatula in white.

As in this photo I posted above the other day:

Yes. I know nothing of Thai ingredients but the author calls it Thai seasoning sauce throughout the book. He mentioned both Golden Mountain and Healthy Boy brands and I saw other brands at the store.

A rare event for me. I made an actual evening meal....with meat! Clockwise from lower right: Prakas's rib eye, steamed jasmine rice, stir-fried greens with garlic and chiles and a grapefruit and cucumber salad with coconut, peanuts and fried shallot all from Kris Yenbamroong's Night + Market cookbook. Prakas was Kris Yenbamroong's father and the rib eye was something he came up with and served at his restaurant, Talésai. The rib eye gets a brief bath in black soy sauce and Thai seasoning sauce before getting a hard sear and a rest before being sliced and then stir-fried with garlic, bird's eye chiles, cherry tomatoes, Thai seasoning sauce, oyster sauce, a bit of sugar and Thai basil. It gets finished with freshly grated Parmigiano-Reggiano, of all things. Tasted good.