blue_dolphin

A few Kindle bargains listed over on EYB: Fruit Cake: Recipes for the Curious Baker (eG-friendly Amazon.com link)by Jason Schreiber is $1.99. All kinds of cakes incorporating all kinds of fruit. Some interesting flavor combinations in this one. Recipes appear to be presented in a clear grid format with both cups/spoons and metric measures listed for each ingredient. Also on Amazon.ca. Vegetables Unleashed: A Cookbook (eG-friendly Amazon.com link)by Jose Andres is $2.99. His most recent book. Also on Amazon.ca. An Everlasting Meal: Cooking with Economy (eG-friendly Amazon.com link)by Tamar Adler is $1.99. Not too many recipes in this one but it's a lovely read. Also on Amazon.ca. Seductions of Rice: A Cookbook (eG-friendly Amazon.com link) by Jeffrey Alford and Naomi Duguid is $2.99. This is an older title, originally published in 1998. No Kindle version of this one listed on Amazon.ca. A Girl and Her Pig: Recipes and Stories (eG-friendly Amazon.com link)by April Bloomfield is $1.99. Also on Amazon.ca.

Breakfast the other day was a frittata with red onion, baby kale, salami, goat cheese, red bell peppers and cherry tomatoes. This morning, the last of the leftovers became a breakfast sandwich on homemade focaccia: I puréed up some Community Organizer from This Will Make It Taste Good to slather on.

Those supposedly smart coffee scales you mention are rather expensive. Are the coffee apps and phone connections a priority for you? This one seems to meet the functional criteria, though perhaps not your aesthetic. If you're open to having more than one scale, you'll have a better selection of kitchen scales to choose from and can add a little pocket sized one to use for a few grams or less, as @weinoo mentions. I do the same. Is it really worth the significant premium to have just one scale? My concern with using one of those coffee scales as an all-purpose scale is that they're relatively small so larger bowls may interfere with reading the display. I like to weigh ingredients into my mixing bowls so it would be a problem for me, perhaps not for you. Also I want something that can go up to 5 kg, but you know what you need.

I don't want this to end so please take your time!

Fried Chicken & Caviar from Vespertine https://www.instagram.com/p/CQudgT6JA9b/

In lieu of cold running water (my tap water isn't particularly cold and here in drought-land, shouldn't be left running), I often put a bag-o-fish in an immersion circulator bath for a quick thaw. I set the Anova @ 40°F and throw in enough ice cubes to get the water temp down into that range. Sometimes I take the fish out of its packaging and put it in a new bag. Sometimes I just leave it in the original packaging. I understand the anaerobic bacteria toxin risk but it's only going to be an hour max and usually much less. I only do this if I'm going to cook the fish right away and would never recommend that anyone else ever do it.

They are my regular wine glasses, too. I purchased them in 2010, which I think is around the time they were introduced. Nice thin rim, graceful stem, good balance. Reasonable price so it's not a tragedy if someone breaks one.

Maybe you saw it in this post, which calls for a pre-baked shell?

Exactly! This recipe for leek top cacio e pepe from Lindsay-Jean Hard's book Cooking With Scraps is a favorite of mine. Photo here: I am absolutely NOT a professional either.

This TJ's Platinum Reserve 2018 Meritage Rutherford Napa Valley is excellent. I bought a test bottle last week and it passed with flying colors so I went back and picked up more yesterday. It's $14.99 here in SoCal, as is the price for all the Platinum Reserve varieties. With 4,200 cases produced, it probably won't be in stock long.

They really do taste like a cross between a cherry and plum. I get a sweet cherry taste upfront and the tarter plum on the aftertaste. The flesh is relatively firm and crisp. This is the first week for them. Not sure if they will get softer or more sweet later in the season. They are very cute little things!

Did you click on the little shaded arrow? Circled in red in the non-functional screen cap below. It took me right to the post with the recipe.

Picked up a basket of cherums at the farmers market today. These are from Murray Family Farms near Bakersfield, CA and the variety is Sweet Pixie

This LA Times headline cracked me up: More than 42,000 pounds of pistachios went missing. Tulare law enforcement cracked the case

@KennethT made me do it! I was going to try putting the softly scrambled eggs back into their shells but after realizing I have no egg cups, I went with this instead.

Lovely appreciation from Laurie Ochoa, wife of the late Jonathan Gold: Appreciation: Mark Peel, ‘the LeBron James of the grill,’ an intellectually curious chef’s chef

Thanks, @&roid! I decided to pull the trigger and ordered the Koda 16. The website says 2-4 weeks before it ships. Might come back with more questions then.

He passed away yesterday at 66, just 9 days after being diagnosed with cancer. From the LA Times: Mark Peel, the Spago and Campanile chef who helped create California cuisine, dies and: Mark Peel helped codify the notion of American ‘urban rustic’ cooking From Eater: LA Chef Mark Peel, Co-Founder of Campanile, Has Died at the Age of 66

Sure. Not sure why it shouldn’t touch the plate but you could just take a small piece of sturdy cardboard and fold it in half into a little tent shape then cut a little rounded notch in the peak that the shaft can nestle into.

Similar here, but the cord won’t reach the sink so I lay it down with the end over a plate.

I always thought the oeufs et caviar presentation where warm, creamy scrambled eggs are served in their shells topped with a few chives, cream and a big dollop of caviar was quite perfect with champagne but after watching @AAQuesada's video of Jeremiah Tower piling the caviar on potato chips, I might have to change my mind! I also might need to go buy some caviar and make those eggs!

The camera I am using is just a point and shoot (9 year old Canon PowerShot G15) so pointing and shooting is pretty much the extent of my technique! At this time of year, I have nice indirect lighting from a south-facing window and I routinely underexpose by 1/3 stop to provide some wiggle room before I blow out the highlights. For this photo, I used the default f/5.6

@Kerry Beal, have you tried pita yet? Wondering if there is enough space for them to puff up without incinerating the top.

From the LA Times: Trader Joe wrote a memoir, and it’s just as much fun as you’d expect About founder Joe Coulombe's posthumously published memoir, Becoming Trader Joe: How I Did Business My Way and Still Beat the Big Guys (eG-friendly Amazon.com link). Excerpt from the LAT article: Edited to add that the book comes out on June 22

Either the oven or CSO toaster oven. 350°F for ~ 5 min or so.