blue_dolphin

I hear you - I bought the hard copy in anticipation of holiday baking that didn't happen. Fingers crossed that I get some use out of it later this year!

Three 2020 releases with Kindle versions priced at $3.99 on both Amazon.com and Amazon.ca: The Kindle version of Sami Tamimi's Falastin (eG-friendly Amazon.com link) The Kindle version of 100 Cookies (eG-friendly Amazon.com link) by Sarah Kieffer of The Vanilla Bean Baking Blog The Kindle version of Bryant Terry's Vegetable Kingdom: The Abundant World of Vegan Recipes (eG-friendly Amazon.com link) All are listed as "Deal of the Day" not sure what that means for the longevity of those prices. Edited to strike out the books that are no longer bargain priced. Apologies if these have been previously posted, I didn't search through the thread.

I thawed, split and toasted another one of those parsley & Parmesan drop scones and used them as a base for egg salad

That's right, no breading. Ingredients, from the TJ's website, are: 70% Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper. So they use rice flour instead of cornstarch but otherwise the same idea.

I like them. They are not huge burgers. I think they're 3 oz each. They have some decent-sized pieces of shrimp in the mix (TJ's website says they are mixed with 23% pollock) so the texture is nice. They are individually wrapped, 4/box @ $6.99, I think, so not the cheapest thing - even more than certain loaves of bread 🙃 I've been pan-frying them with a little oil, directly from frozen for ~ 4 min/side, and I cover the pan, which seems to help the middle cook through without drying out the exterior. Do post if you try them.

Yeah, and I would give my eye teeth to try your biscuits and be able to make bread like you do! The drop scone recipe in Greenfeast omitted the bacon that's in this online version but is otherwise pretty much the same. The US version of the book calls for 180g all purpose flour and 2 3/4 tsp of baking powder and 1/4 tsp salt

The other day, I made some parsley & Parmesan drop scones (posted above with the squash hash) and froze the extras. This morning, I thawed one, split and toasted it lightly and made an egg sandwich with a country ham biscuit slice: A very satisfactory use for these leftovers. I'll have to try a sausage patty next time.

From Nigel Slater's Greenfeast: Autumn, Winter: Butternut, Feta, Eggs. Recipe available online at this link. With basic raita and tamarind, fig & cumin chutney from Indian-ish.

I found this cookbook supplied with the Wolf steam oven to be helpful: https://www.subzero-wolf.com/~/media/files/united states/product downloads/sub-zero wolf/ebooks/wolf-convection-steam-oven-print.pdf It takes a while to load. Edited to add that Emily Rhodes who writes the Steam and Bake blog has a lot of recipes on her site. She also has a small kindle book of holiday recipes (eG-friendly Amazon.com link). I haven't seen that one.

I'm enjoying this one. I think of it as a little book of ideas. Two minor irritations, likely more the fault of a designer than the man who can do no wrong 🙃 The convention of naming recipes after 3 ingredients with no other descriptor makes recipe searching (via the index or Eat Your Books) awkward as you have to actually turn to each recipe to see what it is. I was looking for egg dishes. I had to turn pages back and forth to learn that Parsley, Parmesan, Eggs is a recipe for drop scones, Butternut, Feta, Eggs are fritters and Eggs, Spinach, Bread is a French toast riff. The second annoyance applies only to the hard copy of the book - it's a tightly bound little chunk so the pages don't lie flat and because it's small, anything you use to weight down the pages is likely to block some of the text.

Another from Nigel Slater's Greenfeast: Autumn, Winter, this recipe named Leeks, Caerphilly, Mustard. It's a leek, cheese & mustard cream sauce, spooned over toasted crumpets and broiled. I substituted sharp cheddar for the Caerphilly. To go with, I cut up an apple and spiced pecans and tossed them with pickled carrot & daikon

Trader Joe's shrimp burger with gochugang mayo, baby greens and pickled daikon & carrot on a toasted roll:

I am not of fan of observing my birthday nor of most sweets but I'd be most delighted to celebrate with that cake!

Yes, the savory scones were a nice contrast to the sweetness of the squash & onions! It's possible that overcooking the drop scones is what yielded that crust. Looking at them from the sides, they looked very pale and doughy so I gave them some extra time. He gives options for using other, more flavorful herbs like thyme, rosemary, tarragon, or basil. They were delightful right out of the pan but I'll have to see how they re-heat before making them again. While "pumpkin" appears in the title, the recipe calls for either than or butternut squash and I used the latter. The recipe instructs tossing the cubed squash and onions into a pan with butter and olive oil, cooking for ~ 10 min, then adding the rosemary, S&P and continuing to cook, covered for another 15 min or so. Mine probably cooked a bit longer as I was waiting for those pesky drop scones to be ready. @Kim Shook, that toast and jam look so lovely! @shain, those dates look beautifully plump and what a great combination of textures and flavors in that bowl!

Another breakfast from Nigel Slater's Greenfeast: Autumn, Winter. The book's marginally informative names for these recipes are Parsley, Parmesan, Egg (on the left) and Pumpkin, Onions, Rosemary. The first recipe is further described in the brief header note as: warm, soft, parsley-freckled drop scones. I thought they looked like hockey pucks but they are light and fluffy inside:

Yesterday, I made this spiced eggy toast from Nigel Slater's Greenfeast: Autumn, Winter Each recipe in this book has a name composed of 3 of its ingredients. This one is called Eggs, Spinach, Bread. Served with tomato chutney. Just opened my second to last jar and tomato season is a long ways away. This is disturbing. Today, I'd planned on another recipe from that book but woke up with a carbonara itch... ...now scratched!

I guess I'm out then!

I'd never try to foment marital discord, but what's Mr. Kim's price range? Or does he bake his own? Or depend on you to do so? Decent bread often seems to cost more than I expect, but the bottom line is nothing compared with meat, which I rarely eat. So until I master bread baking myself, I go ahead and buy my $4 baguettes and $8 boules from Roan Mills.

I've had a Blendtec for quite a few years and, until reading this, never noticed that it had an "Ice Cream" button. I had some milk in the fridge that tasted fine but was past it's "best by" date so this recipe's frozen milk cubes was a good use for it. I also had some of the best O'Henry peaches of the summer stashed in the freezer so I made some peach ice cream. My only issue was that once the blades started to turn, 9 of the cubes quickly aligned themselves into a neat 3 x 3 shelf that supported several of the remaining cubes and the fruit about midway up the blender jar. Next time, I'll either drop the cubes and fruit in after starting the cycle or try using the Wildside jar. But I will try it again. I often end up with unused milk about to turn. Usually it goes into whole milk ricotta but now I have another use.

Given Kimball's litigious reputation, it was a rather brazen choice to include his name in the description! But I'd guess the author is not a fluent English speaker and perhaps unaware! I noticed that one of this author's other Dec 2020 releases (as mentioned by @ElsieD ) is The Complete Half Baked Harvest Cookbook: 1001 Fast, Healthy, Budget- Friendly Recipes that Everyone Can Afford (eG-friendly Amazon.com link), though this one makes no mention of Tieghan Gerard, who writes the Half Baked Harvest blog and has authored 2 well regarded cookbooks. Going farther down the rabbit hole, I found several similar cookbooks, by other authors, that include "Half Baked Harvest" in their titles. Most of these are offered for free via Amazon's "Kindle Unlimited" program. Since that's a paid program, I'd say that makes Amazon a seller of this material and that they'd want to be more careful than in earlier cases where other entities were offering counterfeit hard copy books for sale on Amazon.

Wow, I'm always impressed with Moe's breakfasts but grilling outside takes it to another level!

@liamsaunt, that is one beautiful poached egg! @Ann_T, how do you grill the quail? Some sort of indoor set up? Or are you really outside building a fire in the wee hours of the morning? They look gorgeous! Scrambled egg sandwich on toasted whole grain sourdough smeared with Vivian Howard's Little Green Dress and Red Leicester cheese melted on one side Edited to add the diced country ham scrambled in with the egg

Sorry they didn't offer you a full size option! Yes, that was the best part of getting rid of my old one!

What's the temp inside your brown ooze freezer? It seems like you could make a food-safety liability case for a replacement or repair. When I was living in my last apartment, the landlord decided to stop including refrigerators. They told me if I bought my own fridge, I could take $25/mo off the rent. I was delighted to do so. I'd have paid them to haul the awful little thing away. It is common in California for rental units to come without refrigerators, probably not so much in your area.