blue_dolphin

Kimchi dog

Also not a diner but a coffee shop with Googie architecture, the Ships chain had not a jukebox but a toaster on every table. Not sure if there were ever any electrocutions but as this article points out, Ships always did smell like burnt toast!

My frugal parents rarely took us out to eat but on those occasions it tended to be to a diner or Howard Johnson's. I always thought the diners I remember were converted rail cars that had been added on to but thanks to this post, I learned that at least one of them, The 9 & 20 Diner, at the junction of routes 9 and 20, south of Albany NY was built as a diner by Silk City Diners, a division of the Paterson Wagon Company in Paterson, NJ. The other was John & Pat's Diner in East Greenbush, NY. Couldn't find any info on that building but it had that classic shiny metal design with a counter and booths. Both diners had those little jukeboxes in each booth where you could put in a coin and choose a song to be played. My frugal parents never allowed us to do that. Not a diner, but I loved going to HoJo's. Always thought it was a treat!

Note that you two are speaking different units. -21C is about -6F

I can't speak for @JoNorvelleWalker, but I used Omani limes, aka black limes, dried limes, limoo amani, loomi and who knows what else. I have one packet (this one) that's lableled "Dry Lemon" while the only ingredient listed is, "baby limes." Some are dark black, others are more of a tan or khaki color. For this purpose, I think any of them will work. If one were purchasing only for the purpose of making this ice cream (where the dried lime is infused into the buttermilk or kefir), the crushed or coarsely ground product (like this) will work well. There's also a finely ground product that will be difficult to strain out.

I’m glad you liked it. Prior to trying this recipe, I’d only used dried limes in savory dishes but this sent me off into black lime cocktails and loomi tea and shortbread…

For my regular 4-side and wild side jars, I have only these lids:

And while we're asking questions, is there a difference between a sambo and a sando? The first term (with no food association) is generally considered offensive here in the US.

I think there are plenty of people here cooking on < $2000 ranges. I was one for many years. Most probably aren't responding with specific model recommendations for you because they are cooking on electric or induction or they have cooktops or rangetops rather than ranges. Or, the models they have are quite a few years old and no longer available or they feel the models they have are meh enough that they don't warrant being called out in a specific recommendation. Or they don't meet your specific 30-inch, very hot burner, no electronics, sub $1,000 requirements.

Spiral thing = the lowest portion of the shaft

I believe you are very tall. Perhaps you need to sit down to bring it into view.

I agree with this. I'd say most bundt cake recipes fall into that sturdy category and work well in loaf pans. I've made a bunch of cakes from the book Snacking Cakes. All are written for 8 or 9 inch squares but can be doubled and baked in a bundt pan so @Heidi's suggestion is also a good one.

I assumed it was normal. I see photos on the ninja website that show it sticking out. I do always wipe it clean after using. Sometimes it seems to pick up more of the mix than others.

The spiral thing looks the same on mine and I believe it always has.

In 1995, I moved into a new construction townhouse with builder grade appliances. I think the "big" burner was 10K BTUs. Took forever to boil a pan of water. I promptly replaced it with the least expensive non-faux-pro model that had a 15K burner. It happened to be a GE, same as the original. No fancy electronics stuff, just a digital clock and timer. Worked fine for me for 16 years and it's still going but I'm not sure my experience with a 25 YO model is helpful to the OP seeking recs for current models. When I bought my current place, I put in a Wolf gas cooktop and KitchenAid electric wall ovens so no match for the OP's query but the Wolf taught me that burners that can maintain a nice low simmer might be as valuable to me as the high power one. My GE sucked at maintaining low simmers.

I modified a recipe in Dishoom for a bread pudding type dessert to be more of a breakfast casserole: Then I went ahead and put a scoop of homemade pumpkin chai ice cream on top 🙃

I made a half batch of this Kabocha Vanilla Chai Ice Cream. Very happy with the flavor and texture. Perfectly scoopable right out of the machine. According to the recipe, it's based on a Jeni's ice cream base. My only modifications were to use canned pumpkin instead of the kabocha squash and I used the full amount of tea and spices to infuse the milk even though I halved everything else. Here's a scoop on top of a bread pudding-like thing from Dishoom:

Yes, raw. It's a recipe from Indian-ish for Mustard Seed and Curry Leaf Carrot Salad. I prefer to julienne the carrots rather than grate them and big ones are the best. It holds nicely in the fridge for several days.

Prawn Moille from Dishoom

I can vouch for persimmon pops. Last year, I made persimmon & cream, persimmon & yogurt and straight persimmon. All were good. See this post for photo. I didn't add any spices to mine. They were sweetened with honey and I used lime juice to balance the sweetness. Right now, I'm still enjoying the crisp sweetness of the fuyu persimmons I get at the farmers market but I was thinking of more persimmon pops, maybe with coconut milk and fresh ginger, as the season winds down.

Two types of Indian-inspired stuffed buns. Served both of these with tamarind & date chutney and coriander and mint chutney, both from Dishoom. Chouriço Pao from Nik Sharma's book The Flavor Equation. They are stuffed with a mixture of Goan-style sausage and diced, fried potatoes. I had some of the chouriço in the freezer after making it from a recipe in his first book, Season. I also made a vegetarian version with the same dough, using a potato recipe from Dishoom as the stuffing: Per the original recipe, these freeze and re-heat well and I now have a nice stash of buns in the freezer.

Yes, Book Depository was bought out by Amazon some time back. I also prefer UK editions of UK cookbooks. Book Depository is one source with free shipping via USPS for the final and lately rather slow leg within the US but I’ve also ordered from others, like Blackwell's, which charges a modest shipping fee but uses more expedited services like FedEx.

I haven't come across a US release date. Not that this helps you, JNW, but for our Canadian friends, the Kindle version is currently available on Amazon.ca for $33.99 with a Canadian hardcover release date of 23Nov2021. The UK edition, which I pre-ordered from Book Depository had a pub date of 14Oct2021. I paid $40.04 USD Some US cookbook shops are importing the UK edition but the prices I've seen are rather high.

In today's mail: 499 pages of Nigel Slater:

Wow, that is quite the photo, @gfweb. Looks like that fried chicken is going to tumble into my lap! @gulfporter, thanks for sharing your interesting lunch choices as well as a peek at the surroundings. @Kim Shook, how fun that you got to check out some new places with friends to see a wider sampling of the offerings. And great that there are actually new places to try these days! Mattar Paneer (from Dishoom) over black cardamom rice (Mowgli Street Food) with mustard seed & curry leaf carrot salad (Indian-ish) and kachumber (Dishoom)