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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.

Ong Choy, Tofu and Noodle Stir Fry from Hetty Lui McKinnon's Tenderheart I used more greens and less noodles than specified in the recipe and feel very smug for having started my day with greens 🙃

The Kindle version of Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens (eG-friendly Amazon.com link) by Sarah Johnson is $1.99. This is a new book, published in April 2024 and marked as a limited time deal. The Kindle version of Poilâne: The Secrets of the World-Famous Bread Bakery (eG-friendly Amazon.com link) by Apollonia Poilâne is $3.99 The Kindle version of Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (eG-friendly Amazon.com link)by Christine Sahadi Whelan is $2.99 Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine (eG-friendly Amazon.com link)by Edward Lee is more of a memoir with recipes than a straight-up cookbook but it's a great read. $3.99 Speaking of great reads, The Kindle version of Laurie Colwin's More Home Cooking: A Writer Returns to the Kitchen (eG-friendly Amazon.com link) is $2.99 All prices are on both Amazon.com and Amazon.ca

Pad Thai frittata Probably should have flipped this again for serving but, in any case, the contrast between the crispy, browned noodles on this side and the soft and tender ones on the other side and throughout was very enjoyable.

@AlaMoi, what time should we be there? I can bring some nice sparkling wine!

I cooked quite a bit from Korean American when it was the book of the month in the cookbook group I participate in. I was pretty happy with most recipes I tried. Eric's got a bit of a sweet tooth so I kind of watched out for that. The only thing I didn't particularly care for was the winter squash risotto with chewy rice cakes which tasted fine but I just don't care for chewy rice cakes in my risotto. Most of the recipes are pretty easy and don't take a ton of time. The salt & pepper ribs with fresh mint sauce are great. If you make the Crispy Yangnyeom Chickpeas with Caramelized Honey for a cocktail snack (which you should) make sure to have plenty of scallions to eat with them. I liked the kimchi-braised short ribs with pappardelle and the curried chicken cutlets with cabbage. The caramelized-kimchi baked potatoes adapted very well to little bite-sized spuds. When I made the gochujang chocolate lava cakes, I doubled the gochujang because others in the group found it got lost. With doubled, it was just detectable and I was happy with the result. If you search for "Korean American" and my name, you'll find the rest. I have The Korean Vegan Cookbook but haven't touched it so I'll be watching to see if you end up cooking anything from it.

Thanks! Her site is very good but it’s not updated and has a lot of dead links so I figured it was best to share all of them!

More Pad Thai. I'm on a roll. This one from Simple Thai Food by Leela Punyaratabandhu. Her recipe in 1, 2, 3, 4, 5 blog posts is available online.

@Shel_B, just for the sake of comparison, you might be interested in checking out the Basque Cheesecake recipe on this site. She goes into quite a bit of detail on the ingredients and process and her recipes are generally very reliable and include measurements by weight and volume. She uses a hand mixer for this one. It's for an 8" pan, so in-between @shain's recipe (that 6" size is very appealing to me) and the one you have.

That's a REALLY big cheesecake! Do you need that size to feed a crowd? If so, then as long as you heed @Smithy's caution on overmixing, you could certainly give your plan it a try. Me? I'd always prefer making 2 smaller ones over a really big one.

Yesterday I made the Royal Tuna Tartare from Kris Yenbamroong's cookbook, Night + Market and it's very fun. Like ceviche and poke ran off to Thailand for a little fling. I couldn't find the recipe online but if anyone wants the proportions, just say so and I'll paraphrase it. You fry up some wonton wrappers and top them with a mix of raw tuna, cut in 1/4" pieces, shallot, lime, lemongrass, bird's eye chiles, makrut lime leaves, Seasoned Fried Peanuts (also from the book) and the ingredient that gave me pause - grated coconut, toasted in a dry pan with sugar. I was worried I was ruining everything but it adds a crunchy little hit of toasty sweetness that's just perfect. The flavors aren't all blended together, it's like a bunch of little flavor explosions in each bite, and all kinds of textures, too. This would be equally at home over rice like poke, scooped up with tortilla chips like ceviche or spooned into an avocado as I did with the leftovers:

I tried one TJ frozen pizza when I was staying at my mom's house. It was edible but not something I'd buy at home. Their refrigerated pizza dough blobs aren't bad for a semi quick pizza. You do need to ball up the dough, cover and let it rest and relax for an hour or 2 (2 is better) before shaping as it's pretty cold and angry right from the fridge.