blue_dolphin

From one focaccia to another....I made the focaccia from Breaking Breads (recipe online here), using the poolish option from the book and used some of the dough to make a shakshuka focaccia that's another of the options. He bakes the batch in 8 mini loaves that I've heard others say are good for sandwiches so I baked most of them with just salt and olive oil. Oddly, most of my dimples filled back in but that's OK for my purpose. They're too big for one sandwich for me but I can easily cut them in half and make two. Crumb... ...looks kinda more like a ciabatta. No oil in the recipe except what's needed for stretch & folds and it's shaped on parchment, then loaded on to a baking steel with a pizza peel so the heat from above and below make for a short bake time. I pulled the one above at the recipe's minimum 9 minutes but went closer to 6 min for the rest. Here's the money shot for the shakshuka focaccia... The recipe in the book calls for making a slow cooked matbucha that sounds excellent but I was lacking both time and tomatoes so I pulled out some of @ElainaA's roasted cherry tomatoes and I think they were an excellent substitution. That was my last bag from the freezer, so time to re-stock!

I'm very sorry to hear this. I loved reading David's posts and stories, especially the appreciation he shared for the local PNW produce and artisan products. The effort he put into hosting the Cook-offs was always apparent, from introducing the topic with interesting stories and background research, then facilitating the discussion and usually contributing a dish that was masterful and original. I just took a peek back at his 2007 food blog, eG Foodblog: David Ross - Black Pearls of Gold. As much as I enjoy re-reading David's writing, I couldn't get very far without tearing up but I'll go back another day.

This story about a gentleman who set up a full woodworking shop in his apartment aired on local radio a while ago. Of course, @JoNorvelleWalker came immediately to mind.

Indeed, it seems the power difference was a mistake. The text on the QVC page now reads 800 W Total Power Ooops. I missed @andrewk512's post just above with the same info.

Not atrociously large, but it was a good size for me. And since hands vary, the slice of "Spam" measures about 10.5 cm x 5.5 cm x 2.3 cm

Yeah, it was a pretty decadent bowl! I should have divided it into 2 portions as I couldn't finish the whole thing and had the rest for lunch 🙃 Today's breakfast was take-out treat # 3: "Spam" Musubi. They make their own "Spam" from pork and brisket bits. I believe they started making it to use up little bits and pieces from their BBQ. It's deliciously smoky.

Too lazy to set them up. Once the time changes, I probably will.

I ordered an item from them in 2005. It was something I was going to order elsewhere but when I checked, they were offering a better discount. I had no issues so no experience with their customer service or returns policy.

One thing to watch out for with these or other fabric gloves is that if you inadvertently get them wet and then pick up something very hot, there would be the risk of a steam burn. Since you mentioned neuropathy, I thought I should add that caution.

Yes, basically as you say. ZEF BBQ is a small pandemic-driven operation that puts out a limited menu once a week for pre-orders on Wednesday for Saturday pick-ups. Usually big on BBQ with the best banana pudding for dessert but this week was a little different. They described this week's ramen as Hokkaido-style Tonkatsu broth, thick cut Chāshū, 7-minute egg, scallion, roasted tomato & Sun noodles. The broth comes in a separate tub, completely jellied. They have heating instructions here that they provide with the order. This week, I also got some of their "Spam" musubi. They make their own "Spam" from a mix of pork and brisket. Haven't tried that yet. The Goan-style mussels I ate right away yesterday and they were amazing. The team got roasted peach & bourbon popsicles as a tip from me 🙃

For heat-resistant gloves, I've had these Grill Armor gloves in extra small (eG-friendly Amazon.com link) for about 5 years and am happy with them. I can't say they offer exquisite manual dexterity as they're still pretty bulky but they come closest to fitting my small-ish hands than most others I've tried. Like the mitt you mention, each glove can be worn on either hand so no fumbling back and forth when you just want to grab a glove quickly. They don't have a long cuff like the ones you show in your post, so that may be an issue for you. I have some extra long mitts if I need arm protection but the gloves are good for most of my needs. I'll have to check out those Lee Valley cut-resistant gloves and any other recommendations. The ones I have are miserably large and I should really get something better.

Take-out treat # 2: ZEF's Top Ramen Kit Mmmmm!

Take-out treat - Goan-style mussels in a sweet/spicy coconut broth with their homemade bread. From ZEF BBQ My car overheated on the way there and again on the way back which was so, so annoying but once I got home, reheated the broth and crisped up the bread it was so, so good.

I'd like them in hot or iced tea, mulled cider or to garnish a cocktail. They could be steamed lightly to soften enough that you can chop them and use in baking. They’d be a good sub for fresh lemon slices in poached prunes, figs or other fruits. Those things appeal to me, but I like a touch of bitterness and as @heidih said, you may not. In that case, I’m sure you could use them to make a pretty garland, maybe with eucalyptus and cinnamon sticks, for holiday decor. Or make one for the Christmas tree with popcorn and cranberries. You can always simmer a few with cloves or other spices for a little potpourri.

Now I need to investigate the availability of sea grapes. How do you buy them? Fresh? Pouch? Jar? A snack that may obviate the need for anything further this evening: Crunchy Tomato, Pepper and Anchovy Toasts No piquillo peppers in the house so I subbed pickled Fresno chiles I'd made from a recipe in Bestia. Finishing these up as I type with a nice dry rosé

Duh! My bad!

How is croissant dough different from puff pastry sheets?

Resurrecting an old thread to say that I made these No-bake melon cheesecake bars from NYT Cooking. Based on the popsicle-like Korean Melona bars but instead of being frozen on a stick, this is refrigerated on a graham cracker crust. Not as heavy as a cheesecake, it's a very light and fresh tasting summer dessert. I used Galia melon and had no graham crackers so I crushed up lemon biscotti for the crust. Would be fun to try 2 layers with cantaloupe or something orange as the other melon.

In Breaking Breads, Uri Scheft makes focaccia in all sorts of shapes and sizes. Some approximate the length and width of a loaf pan but all are still basically flatbreads and are baked on sheet pans

French Toast Egg-in-a-Hole from Cook with Me. Recipe available online on the author's website here. Love the sweet/savory combo of Dijon mustard, ginger and maple syrup in the French toast custard and will absolutely be using it again. Not a fan of maple syrup on (or anywhere near) my eggs so I didn't pour any on top.

True, I suppose, but I'm much more inclined use pig or swine when I refer to the animal we get bacon from. But plenty more examples align with your query like goat and lamb, though sheep and mutton, deer and venison don't.

It's Canadian. A short history of Baby Duck, Canada's favourite wine. Speaking of youthful nonsense, in my teenage years, it was quite popular to snag some Molson Brador, which we ridiculously coveted because of it's slightly higher alcohol content vs most US beers.

At some point, I came into the possession of this knife which was supposed to be good for getting something spreadable from cold butter I've found it easier to just keep some butter out on the counter. Edited to add that unlike some places, ambient temps in my kitchen rarely result in butter actually melting.

Sichuan Cookery and Land of Plenty were published 4 years apart rather than being released at pretty much the same time so it's a little different from the Claudia Roden books being released in Sept & Oct of the same year but your point of this being quite common is well taken.

And now, of course, Russia, which enacted a law in July saying that only Russian-made wines can be labeled Shampanskoye — the Russian word for Champagne and French sparklers from the Champagne region or anywhere else must be labeled as sparkling wine. France And Russia Are In A Tussle Over Who Gets To Call Champagne ... 'Champagne'