blue_dolphin

I don't have any recommendations but wonder if your interests would be better served by seeking out regional cookbooks rather than broader books divided by region? I see many interesting-sounding options mentioned earlier in this thread but have no idea how easy they are to find and there's relatively little commentary about which ones are best. But over in India: Dining, @Jenni shares her thoughts on a lot of them in this post and just a couple of posts before, she shared a great post that discusses regional variations. Pushpesh Pant's India: Cookbook (eG-friendly Amazon.com link) does delve into regional recipes but isn't organized that way. There's a small eG thread about it here, where @Jenni offers a comment that would also nudge one in the direction of regional sources: I'll also add that last one is a Phaidon book and I've found many of their cookbooks to be beautiful to look at but poorly edited from a cook's perspective.

Coincidentally, the recipe I used today cooked the fried egg using a very similar hot-pan -> oven to finish method. Kejriwal from Dishoom. This is basically the Chilli Cheese Toast that appears later in the book with a fried egg on top. A handful of the chile-cheese mixture gets tossed in the frypan on top of the egg before it goes into the oven. Served with some tomato chutney on the side.

Very good to see ladies lunching up north! I shared a ladies lunch with 3 former work colleagues yesterday and it was a treat to actually socialize with other human beings. We went to Made in Italy, a rare (for this area) non-chain restaurant open for dine-in lunch. With so many office people working from home, lunch business has dwindled. Here's the menu. I ordered the pizza bianca with zucchini, mushrooms, caramelized onions, pesto & pecorino and a glass of vermentino, two ladies had the veggie panini with grilled zucchini & eggplant, caramelized onions, avocado, sprouts & pesto and pinot grigio while the third had penne alla bettola, a tomato sauce. I left my phone in the car so I don't have photos but one of my friends shared this one from which you can gather that the portions were very generous and we all had leftovers to take home. I will also note that all three of my friends used to color their hair but quit during the pandemic while I took it up as a new hobby 🙃

Out and about yesterday and spotted Wild Fork “Opening Soon” and “Hiring Now” signs at a local strip mall. Curious to see what their retail store will be like. From their online job posting, it seems I could get unlimited free shipping as an employee perk. Hmmm…

I can't say that particular photo tempts me, but Max Halley has a recipe for Lasagne Balls in his cookbook - breaded and deep fried as you would arancini - and they sound like excellent drunk food to me!

I agree, the Hatch chile flavor was subtle. I bought a tin of that fish, too. Found some reviews on reddit. My favorite: "It tasted like the color beige." You encouraged me to open it. Mashed up the skin with a little meat and some of the broth and offered to cats. Patrick sampled a bit and left. Michael cleaned up the rest. If it's discontinued, there's really no point in figuring out the best use of it so I'll probably give them the rest.

Like @ElsieD, I'm a buyer not a seller. If you can keep your display samples looking as nice and un-melty as possible, I think it would help your sales. Yesterday, after reading this query, I made a point to stop by the one chocolate booth at my local farmers market. It was 95°F. They do toffee, all chocolate covered, and sell pre-boxed combos of different sizes and flavor combinations, all in cello-wrapped boxes stored in big coolers under the table and out of view. Their display consists of pieces on glass-domed cake stands with flavor descriptions below and cello-wrapped boxes with lids removed so you could see the contents. They had cool-packs under the boxes, hidden beneath the table drape but when I went by at 3 PM (market is noon - 5 PM), they were looking melty and the pieces inside the glass domes were worse. I wouldn't even want a sample and I know I'd be sold pristine stock but those pieces were like a preview of how they'd probably look by the time I got home. It just wasn't a chocolate day 😢

I have this OXO Good Grips 11-Inch Balloon Whisk (eG-friendly Amazon.com link). It's 11 inches overall and the wire part is ~ 6.5 inches long. Not sure that suits your size needs but the wires are sealed in the way you describe. They make other sizes, not sure if the design is the same. Here's a photo, where I hope you can see the way the wires are surrounded by a clear sealing material: Ooops. I just realized that you said all-stainless and this one has a plastic handle. Sorry!

Technically, I suppose they are giving out a coupon for more jars - it just happens to be a 10% off coupon rather than a coupon for free jars but I agree the come-on sounds like it would be the latter and wish you well in your efforts!

I made some Pear-Vanilla Jam this morning and sampled some on toast with butter and with blue cheese Both good.

Would you be willing to share your recipe? I'm going to get together on Friday with a friend who gave me homemade limoncello and would love to share some ice cream if my Ninja Creami arrives in time. My major donation will be peach & bourbon popsicles so it's no big deal if it doesn't work for me but I'd love to try!

Vanilla waffles with vanilla bourbon maple syrup, fresh peaches and pecans

Mushroom, for sure. I also like the citrus risotto from the Zuni Cafe Cookbook. Edited to add - I like that one with shrimp:

Yes, like these people

Me, me, me! I'm also sorry that you can't be in Bermuda but I'd be happy to travel anywhere with you. Your photos are always glorious and I'm not going anywhere so I welcome the opportunity!

Got this Red Butte Hatch Chile cheese from Beehive Cheese in Utah. Can't remember if I've tried it before or not. Cheddar style, so a much more flavorful cheese than a pepper jack but not super aged - the texture is much more creamy than crumbly. Hatch chile flavor is present but subtle with little heat, though I can't rule out the possibility of a hot bit sneaking in. Will have to try it in a grilled cheese. It's $9.99 at TJ's. Info from Beehive Cheese's website at this link.

I don't bake that much so I really don't need more baking books but somehow All Day Baking: Savoury, Not Sweet (eG-friendly Amazon.com link) by Michael James and Pippa James jumped into my cart the other day and turned up at my doorstep. Aside from spoons, measurements are all in weights, including eggs. Both grams and ounces are given but the intro states that the recipes were tested with grams and recommends using those weights. Measuring spoons are Australian standard measures The flavor combinations are intriguing. Kimchi & Cheddar Puff Pastry Tarts, anyone?

Cornbread, revived in the CSO then lightly toasted, with whipped mascarpone butter and warm blueberry compote And an August Lady peach

I picked up take-out yesterday from a local Cajun/Creole place and ordered an assortment of sides for a planned-over breakfast Black-eyed peas, collards and sautéed squash & onions, corn bread with orange marmalade honey butter.

Treated myself to take-out for yesterday's late lunch/early dinner. Creole-seasoned halibut with crab & crawfish étouffée sauce on pappardelle

Coconut, Vanilla Bean & Rum Based on a simple recipe in Pure Vanilla. Just coconut milk infused with vanilla beans and a little sugar. I added the rum, Koloa Kaua'i from Hawaii, because it's what I do 🙃 Not my favorite coconut pop but it's a delicious vanilla pop. Love the little flecks of vanilla caviar.

Today's breakfast was toasted focaccia spread with some of that runny St. Albans cheese from TJ's that came in the little crock and topped with warm blueberry compote. Toasted walnuts on the side

@Kim Shook, that country ham looks deliciously thin. Do you slice it yourself? Since it's just me here, I've stuck with ordering biscuit slices or dinner steaks but maybe I should splash out and get something bigger that I could slice like that. A David Ross-inspired breakfast here: Pumpkin brioche French toast with warm blueberry compote and whipped mascarpone butter. Yesterday, I made a blueberry (in lieu of huckleberry) compote and used it in his Wild Huckleberry, Pepperjack and Smoked Bacon Grilled Cheese which I shared over in the lunch topic. When I saw a pumpkin brioche loaf in Trader Joe's, I knew that French toast made with it would be perfect with that compote and I was not wrong. I don't usually put butter on French toast, but decided to gild the lily and make some of the whipped mascarpone butter that David used recently on his huckleberry pancakes. It's a perfect foil to the sweet/tart compote. His pancake post is just upthread (and linked below), and his recipes for the pancakes and mascarpone butter are here on his website.

It's quite nice. There are a fair number of recipes online for kimchi pineapple, made with just pineapple and kimchi spices. This one is more of a regular napa cabbage kimchi but with pineapple added. Of the recipes I've seen, it seems most similar to this one, that I'm thinking of trying. There is def some daikon in there. Thanks and yes, the pulled pork is from ZEF. I'll be in ZEF withdrawal this week as they're going to the Steamboat Food & Wine Festival so I stocked up on some pork belly burnt ends, pulled pork and a little brisket to last me. I hope this festival appearance brings them more recognition and all the good things even if that means it's not out here in the LA burbs! Today's lunch is in celebration of eG host David Ross with an adaptation of a recipe for Wild Huckleberry, Pepperjack and Smoked Bacon Grilled Cheese that he recently updated here on his website. Of course, I have no access to David's beloved wild huckleberries to make the compote used in this recipe so I had to sub in some highly domesticated blueberries. He uses thick slices of Texas Toast and if I had any, I would have but made due with less thick slices of a nice loaf. I had just one big slice of crispy bacon, already cooked, so I ran with that instead of the 2 specified, breaking it up, it pretty much covered the sandwich so there was some in every bite. The recipe first toasts one slice with the bacon, pepper jack cheese and compost, with the "top" slice toasted separately. An excellent idea as I was afraid of everything sliding out at flip time. This was absolutely delicious and I highly recommend trying it.

I just received Claudia Roden's Med: A Cookbook and look forward to reading it. As discussed above, I ordered the UK edition with the pretty cover rather than the dull-looking US version coming out next month. Here's a nice article from the Guardian that includes a few recipes from the book: Claudia Roden: ‘What do I want from life now? Having people around my table’