blue_dolphin

Correct. It's basically just a way to search all your books at once. And it lets you perform more detailed searches than most cookbook indices support, like you can search for recipes for fish that also include cooking greens and are Chinese while excluding soups. You only see the ingredients (there's a list of "cupboard" ingredients like salt, pepper, etc. that aren't listed unless used in significant amounts or named in the recipe title) then you have to go to your book for the recipes. Yes, ingredients only, except that there will be a link to the online recipe In all cases, you can also see if there are any accompaniments suggested in the book and whether there are notes attached to the recipes. Notes might be added at indexing to alert you to acceptable substitutions, overnight steps, etc. or they may be added by members who have cooked the recipes and added their comments.

I'm not sure what you meant by "import." EYB just includes a listing of recipe ingredients but does not include the actual recipes. It does include links to online recipes (from the cooking blogs, magazines and newspaper columns that they index) but that can't be done with books. I enter my Kindle books the same way as my paper books when I get a new one. I mark them with a "Kindle" bookmark so I can search just the Kindle books. It's been handy when I've been traveling and asked to cook something. I believe there are ways to bulk upload lists of books. In another thread, @JoNorvelleWalker described making a list of her Kindle books to do that:

One more source: https://www.ereplacementparts.com/presto-parts-c-119101.html

Nope, not a good fit for you. Don’t do it! Perfect for me, though - if they ended my membership, I’d gladly pony up the $30/year, about the cost of 1 new cookbook, to get tons of use from the 100s I have.

@Susanwusan. if you've got a bunch of cookbooks, EYB is a great way to search them all at once and the Wired reviews that @btbyrd linked is indeed a good overview. I differ with that reviewer on the value of the notes feature as I find it very helpful to read what other cooks have to say about the recipes and try to leave my own comments when I cook something new from one of my books. It's helpful to access on my phone when I'm out shopping and spot a great buy on something so I can easily check recipes and see what other ingredients might be needed so I can get everything at once. I use it pretty much every day for one reason or another, whether it's looking for a specific recipe or ideas for things using different combinations of ingredients. I have to say that it's never occurred to me to search based on type of cooking vessel but @TdeV certainly brings up a good point if that is important to you. Thanks to a thread here on eG, I signed up for a lifetime membership over 10 years ago. Maybe the best $50 I've spent. I get so much more use from my cookbooks than I did before. The downside is that it's encouraged me to buy more of them, too!

Google told me of a place in Miami called Norman Brothers which was apparently well known for their cranberry tuna salad. From a news article on their recent closing: The place may be closed but I’m still deeply disturbed by the idea. And I LIKE tuna 🙄

Yes, they are little, just under 3 oz. The Vermont Creamery website says, "fondue for two." That was kind of the appeal for me but I can see it being tough to share with a hungry sort!

My first thought was that Moe's going to be jealous of Norman!

Castelvetranos are pretty mild so might be a good choice. They are a pain to pit so get the pitted ones for this. Finely diced, roasted red bell peppers would be another more neutrally flavored ingredient. The old school canned ripe black olives are pretty tasteless and might be an option. You can also add more olive oil. It tends to soak into the other ingredients as it sits overnight. It will help the tapenade go further so you are using less of it. Tapenade is kinda supposed to be a flavor bomb so using less might be best if you like the general flavor.

Thanks for the reminder to take a look at those recipes while figs are in season. I should look at the peach chapter, too. I remember I liked the curried peach preserves.

Gorgeous! You should put this over in the eG 20th Happy Birthday thread! Tarte au Fromage with Goat Cheese, Crème Fraîche and Honey-Drizzled Figs from Melissa Clark's Dinner in French. Recipe can be found online here. I used little individual tart pans (~ 2.75 x 4.75") instead of a 10" round. I made a half recipe and had enough of the cookie crumb crust for 4 tarts and a bit of filling left over. This is a very light and not too sweet cheesecake-like tart. I'm looking forward to trying this with other fruits.

@Duvel, did you pack the Ooni?

Lovely photo. No idea whether it's a pint glass or tiny juice glass or what. Would you be willing to enlighten us on how much corn juice one can get from 2 ears in such a machine and how long it takes? And what you do with such a product? If I've got nice fresh corn, I'd rather eat it but maybe I'm missing something.

Wow, that is some supermarket! I especially like this nice sagittal slicing job:

The Kindle version of Bestia: Italian Recipes Created in the Heart of L.A. (eG-friendly Amazon.com link) by Ori Menashe and his wife Genevieve Gergis, owners of the restaurant of the same name is currently $2.99 on Amazon.com but not on .ca This book is a bit restaurant chef-y with a number of recipes that require previous prep of other recipes. Not the book you turn to at 5:30 for dinner at six but everything I've tried has been very good and generally worth the effort. When my Facebook cooking group cooked from this book, there were a lot of raves for the salad dressings. I'm a fan of the pizzas. So as not to leave out the other coast, Estella (eG-friendly Amazon.com link) by Ignacio Mattos and Gabe Ulla of the NYC bistro of the same name is also $2.99. Sadly, not in Canada, either. I have the hardback of this book. It's beautifully photographed and has a lot of interesting ingredient combinations that I've used more for inspiration than actually making the exact recipe. Flipping through now, I'm thinking I should change that. Edited to add one more: Kindle versions of Josef Centeno's Bäco: Vivid Recipes from the Heart of Los Angeles (eG-friendly Amazon.com link) are $2.99 on both .com and .ca I like that book a lot, especially the Bäco breads!

I used to put it in smoothies. Once the Blendtec was done, there was really no telling it was there!

Fig fest breakfast with a creamy blue cheese

Maybe we don’t know that we want to do those things? Maybe we don’t even know what those things are?

I'm curious about that as well. It sounds like there is an option of eating in a common area vs bringing meals back to their "hut" or "box" and I wondered if the take-out container was used for everyone or not. @CantCookStillTry has indicated that the styrofoam containers need to be replaced at some point. Here in the US, most national chains have switched to other options (either coated cardboard or other plastics) as local styrofoam bans have been enacted. Not sure the replacements are more environmentally advantageous but we'll see. I'll be interested in what this particular operation will choose.

The farm that sells peaches at my farmers market, Tenerelli Orchards, started a mail order peach business last year. They are awfully expensive but they are really good and usually pretty big. The Elegant Lady peaches I got from them this week are all 7 - 8 oz each. They have different varieties that ripen into October so if you get a yen for them and have $$ burning a hole in your pocket, you could splurge on a box. O’Henry is my favorite. https://peaches.la

I've made a few BLT's with the iceberg slice and overall, I give it a thumb's up because you get a nice crunch of lettuce in each bite. Actual success will depend in part on the bread you use. Max recommends a ciabatta roll for his BLT and goes the next step to brown the cut sides in the pan the bacon was cooked in. I used a sturdy sourdough and toasted it. His recipe puts the tomato next to the mayo-dressed bread, bacon in the middle and lettuce on top. I wouldn't bother doing the lettuce slice with a squishy white bread where it might be better to use lettuce leaves to protect the bread from the juicy tomato.

And then we have the world of bruschetta, crostini and crostoni! Yesterday's lunch was an actual sandwich - a BLT, trying Max Halley's method of using a 1 cm thick slice off a head of iceberg lettuce instead of separate leaves and mixing a bit of bacon dripping, malt vinegar and hot sauce into the mayo. He also pours more hot bacon dripping and any juices from the tomatoes over the lettuce. I skipped that last bit.

I’m not Margaret, so I know you didn’t ask me but I’ve been using the proportions from a David Lebovitz recipe: 75g roasted cocoa nibs in 430 ml vodka. Swirl every day or so for at least a week, then strain. He adds 1 tsp vanilla and sweetens it at this point.

English peas are just standard garden peas, aka shelling peas. The "English" is just a silly usage that cropped up in a former colony. Pay us no mind. Maybe it was to distinguish them from the edible-pod peas that we do NOT refer to as "mange-tout."

From that NYT article: How much of that diet soda addiction is due to caffeine alone? My brother is surely addicted to diet Mt. Dew and I have a cousin addicted to diet iced tea but how about diet sodas w/o caffeine?