blue_dolphin

Between January and April of this year, with fewer restaurant reviews, Jay wrote stand alone pieces on each of those books plus Marco Pierre White's White Heat. I guess the bad boy didn't make the top 10!

You're OK. They're your point of contact for the order and it certainly wasn't right. They can go after their shipper or not, as they choose. Probably not for that amount. The intended recipient of the metal parts is likely complaining to their vendor as well!

Anybody watching? I’m catching up. I think I’m up to episode 7 although I went ahead and watched to tofu episode because I heard it was good. It was as was the surf and turf challenge with local foods harvested by indigenous peoples of the area. Minimal silliness in the challenges, aside from having to do their prep work on tree stumps in one episode. The drive-in movie thing was close but quite timely given their pandemic popularity. No silly house drama since they are staying at a hotel.

TJ's is offering one of my favorite cheeses, Mobay, in 7 oz wedges for $6.99. The name is a play on the French Morbier although this stuff has separate layers of semi-soft sheep and goat cheeses separated by a layer of ash while Morbier is generally from one type of milk, most often cow. The TJ's label doesn't name the maker. I have only had the stuff made by Carr Valley Cheese in Wisconsin and they have a trademark on the name Mobay so I'd guess it's theirs unless they are leasing out the name to other makers.

Thank you so much for sharing, @shain, I am enjoying this immensely!

No, I have not. I just got the book recently and this is the first thing I’ve tried. Her videos seem to be extremely popular!

Soft and Crispy Focaccia from Claire Saffitz's Dessert Person I would have liked to have tried the overnight rise that she advocates for more flavor but no way does a half sheet pan fit in my side-by-side fridge. I'll stick with Ottolenghi's recipe as I know it adapts well to whole grain flours. https://youtu.be/NGnMrM9qDtE

Amazingly, yes. I immediately took them off and worked laundry pre-treatment gel into them, let that sit, soaked overnight with Biz and Oxiclean and washed the next day. I air dried them to avoid setting a stain and they came out OK. The shoes were Crocs so I was able to scrub them with hot soapy water.

They are a good option. I have 3 sizes, 14 oz, 17 oz and 30 oz. All purchased a little over 10 years ago with no casualties yet. All small enough that the weight has not been an issue for me. I believe I have 6 each of the smaller sizes and 4 of the 30 oz and they can be stacked for storage. They don't fully nest like some plastic containers so you are not saving much space but they nest enough that the stack is pretty stable in the cupboard. The lids are plastic with a silicone gasket so there is some potential for odor transfer if used for stinkier items. Hasn't been an issue for me thus far. The lids are nice and flat on the top so they stack nicely in the fridge or freezer or you can put something else on top of them without risk of tipping. I've been debating getting some larger sizes. They are expensive enough that I'm not going to send them off full of leftovers without knowing I'll get them back so I'll likely wait til my stash of plastic wears out. Oh, and I will never again set anything in that sliver of counter in front of the cutting board, so close to the edge that it can easily be brushed off by an elbow or sleeve or whatever. Thought I learned my lesson last week when I knocked a jar of anchovies such that the oil poured down over my shirt, pants and into my shoes before the jar itself landed and shattered into a million tiny pieces and splattered more oil over cabinets in all direction. Amazing how far the contents of such a small jar can go! Then, days later, I set my freshly built Old Fashioned down while I opened the cutlery drawer to get a cocktail spoon to stir it. No need to stir, the end of the spoon nudged the glass just enough that my cocktail poured into the open drawer, distributed into each and every division of the cutlery holder so I had to wash all the silverware, the holder and the drawer at which point, I really wanted a drink! I am generally not a spiller but clearly need to be more careful!.

Kale & Mushroom Pot Pie from Simply Julia. Recipe available online here. I made a half recipe in a smaller pan. Kale-phobes could easily use a different, fairly sturdy green. Not baby spinach. I liked the use of puff pastry shapes to make a pretty topping, roasting the mushroom and onions and the quick, flavorful "sauce" of sour cream, Boursin and black pepper.

Not too much freeway. Maybe it looks like that because I highlighted the route. From the cherry picking place, we took Elizabeth Lake Rd to Pine Canyon Rd to Ridge Route Rd to Gorman Post Rd to Ralphs Ranch Rd to Frazier Mountain Park Rd to Maricopa Hwy - all 2 lane roads. Sadly, I left my phone in the car and didn't get any lunch photos. I'll see if I can find some online.

Will what crack - the pan or the counter? My understanding is that granite can generally handle the heat from hot pans. Sealants and adhesives joining slabs may be less resistant. I do put hot pans on my granite counter from time to time and have not had a crack yet. When baking in glass or ceramic pans, I put them on a rack, or a dry, folded kitchen towel more for the sake of the pan than the granite counter.

Went cherry picking yesterday at Villa del Sol Cherry Farms out near Lancaster, CA. I tried not to go overboard. Came home with ~ 3 lbs. Quite a few were consumed last night and this morning. Here's what's left: My friends decided we should take the scenic route on the way back and stop in Ojai for lunch. For those unfamiliar with the area, Ojai is NOT on the way between Thousand Oaks and Lancaster. But it is a very scenic drive and Ojai is always charming.

No proof but a bunch of us clicked on the article. Some of us clicked further to read some of the 1300 comments. Such engagement helps generate ad revenues.

Whether it's 10 best, 10 worst, 10 must-haves, 10 don't needs, I'll take a well written article over a listicle any time. Given their proliferation, I'm in the minority. And I have a burr grinder for coffee beans, a whirly blade coffee grinder for spices and a manual coffee grinder for power outages.

@JoNorvelleWalker, how deep is this salt bed? Are the potatoes buried completely or partially or just set on top? Do you wet the salt or just dump it out of the box and use as is? I saw a Gabrielle Hamilton recipe in the NYT where small potatoes are completely buried in wet salt + rosemary & pink peppercorns. Not sure that is the way you do yours.

Saev-Kimchi-Jjigae (Shrimp + Kimchi Stew) from Simply Julia: Served with Massa Organics brown rice and steamed broccoli

I think they used to have a full range of cake flavors but now only a yellow cake mix. My mom always kept some of the Jiffy cake mixes on hand exactly because they only made one layer. It was perfect for this type of 11" flan/tart pan (eG-friendly Amazon.com link) with a fairly deep indent for the filling of your choice. Mom generally used a layer of pudding, topped with fruit and edged with whipped cream. Fresh fruit ruled in the summer but a chocolate cake could be topped chocolate pudding and cherry pie filling, spice cake with banana pudding and banana slices. It was her signature pot-luck contribution and always well received. I shared a photo of her in her 90's making one of these creations over in this post on Cake Memories.

This sentence leads me to believe that she's using the whole box:

Stella Parks did a nice write up on Serious Eats: Do Buttermilk Substitutes Work In Baking?

I happened on this article, How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread, in which chef Kelly Fields offers a bunch of both savory and sweet Jiffy tweaks.

In Mastering Pizza, Marc Vetri says 1-4 hours or until the dough has relaxed and is easy to shape. Usually, when I see it start to rise, I find it ready to shape. My kitchen could be anywhere between 62° - 82°F and a dough ball on a big heavy cold plate is going to take a lot longer than one that I've nudged off onto a room temp plate so I go more by the feel of the dough than a specific time. I have a warming pad that heats to ~ 100°F and will put the plate on that, covered with an upended box to move things along if I'm short on time hungry.

I assumed that @IowaDee was looking forward to 10 more years of stunning breakfast photos before offering that particular wish - as am I! L-E-O Scramble from Simply Julia, described as salty Lox, creamy Eggs and sweet browned Onions

Crispy Rice with Leeks, Ginger and Garlic

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