blue_dolphin

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

No

From California's gold rush era, how about a Hangtown Fry-don? Eggs, bacon, scallions and beautiful fried oysters. I’d order that one!

Stewy Escarole + White Beans with Fennel + Lemon from Simply Julia Made with Rancho Gordo Marcella beans and an egg on top. Warming breakfast for a June gloom morning.

They do, and have a pretty good collection for a small library though the number of cookbooks they are buying has decreased significantly over the last year or so. Not sure if that’s a pandemic thing or if there’s a different driver. Historically, they have purchased every cookbook I’ve requested but I haven’t requested any since the pandemic shut them down. They just resumed limited in-person hours a couple of weeks ago so we’ll see how things sort out.

Do report back when you get it. I can ask my library to buy it but that process takes a few months.

From the NYT, a round-up of recent cookbooks: Barbecued, Battered, Boiled and Baked: Cookbooks for Summer Covered are: Julia Turshen's SIMPLY JULIA: 110 Easy Recipes for Healthy Comfort Food Hetty McKinnon's TO ASIA, WITH LOVE: Everyday Asian Recipes and Stories From the Heart Yasmin Khan's RIPE FIGS: Recipes and Stories From Turkey, Greece, and Cyprus Michael Twitty's RICE RODNEY SCOTT’S WORLD OF BBQ: Every Day Is a Good Day Zoë François' ZOË BAKES CAKES: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More Max Halley's MAX’S PICNIC BOOK I own Simply Julia, Zoë Bakes Cakes and Max's Picnic Book and am tempted by Ripe Figs.

I was amazed at that price - lots more than I paid for the Paragon!

I have no idea what it would be called but I’m glad you explained because I thought it looked delicious over in the Dinner thread.

Snack-size zip top bags work well. I also have these popsicle bags (eG-friendly Amazon.com link) which look a little more pro. I described my unmolding process back in this post.

Thanks! I will check out that book. I have this mold (eG-friendly Amazon.com link)which was about $14 when I ordered. This type works best if you plan to unmold all the pops at one time. There are others that are easier to push out one pop at a time and leave the rest in the molds.

I adapted the recipe for Blueberry and Omani Lime Ice Cream and posted the result over here in the Popsicle thread. Great flavor combination.

I believe I properly pronounce the word but if I were presented with a teleprompter, especially of the sort that barely shows a full word at a time, I might get messed up, as I often do when trying to spell it! Today's lunch was Pasta alla Gricia with Slivered Sugar Snap Peas from Six Seasons, one of my favorites from that book.

Nik Sharma's The Flavor Equation has a recipe for Blueberry & Omani Lime Ice Cream. I don't have an ice cream maker but I can make popsicles! His recipe puts cracked Omani limes into kefir or buttermilk to infuse overnight in the fridge so that's what I did. I found the flavor relatively mild but very pleasant. I may work at getting more of that black lime funk into the recipe.