blue_dolphin

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.

OK, @rotuts, here you go... I ordered online for curbside pick-up at my local Shack: I arrived right on time. Took about 10 min before they brought out my food. Next time, I might do their "walk-in" pick-up since they have a service counter set up outside and so I don't think it's necessary to go inside. I decided to take my order home instead of eating in the car. As mentioned above, I got the Korean-Style Fried Chick'n Sandwich and an order of Gochujang Fries Fries were not hot so I reheated them in the CSO. As you can see, there are a ton of them, with what I'd say is an insufficient amount of gochujang mayo. I've made gochujang mayo for sandwiches before but never tried it with fries. Excellent. There was a very thin, very very crisp coating on the chicken breast topped with a smear of a sweet/hot gochujang-glaze and a smallish amount of kimchi slaw on the bottom bun, under the chicken. The chicken was real meat, nicely cooked, not dry or processed like nuggets. I'd have liked more slaw and found the ingredients weren't really distributed in a way that you could get them all in one bite. But hey, it's fast food, what do you want? I ate most of the sandwich and about half the fries. The sandwich was fine, I'd certainly take it over Chik-fil-A but if I'm going to Shake Shack, I'd go with a burger. Thanks to @rotuts for starting this thread. This was the first meal I've had since March that was not prepared by me so it was quite a treat!

For 10+ years, I had a smoothie every weekday. Frozen bananas were often included. Depending on how ripe they were when frozen, color ranged from off-white to beige/tan. I never encountered a brown liquid banana in a functional freezer and if I did, it would be discarded.

I'm curious about that, too. Last year, when the pandemic began, my Whole Foods was in the midst of a big remodel that would greatly increase their serve-yourself prepared food space and an enlarged eat-in area. From what I've seen, none of that added space is being used for its intended purpose. Maybe that's because I generally zip in and out as early in the AM as possible and they are just not set up?

That Korean chicken sandwich sounds pretty good. Looks like today may be the first day. I could order online and pick one up for the team. I will consider. Take-out only, as is the case for all restaurants these days. I'm not fond of eating in my car and the local Shack is around 15 min away so that's a long time for stuff to sit, especially if it already sat around before pick-up. Nonetheless, I have placed one Korean-Style Fried Chick'n Sandwich and one order of Gochujang Fries in my online shopping bag. I have a few hours to consider further before they open at 11 AM.

I just got around to placing my order for the book. An author interview with Edd Kimber chatting with Nicole Rucker (author of Dappled) via LA's Now Serving cookbook shop sold me so I ordered it from them. The interview can be found in their list of recorded events here, by scrolling down to Sept 6. It suffers from Zoom lags but overall, I found it an enjoyable listen. That list includes author interviews from several other books on this WP list, including The Flavor Equation (Oct 27, Nic Sharma with Samin Nosrat), Mosquito Supper Club (Apr 22, Melissa M. Martin with Jeff Gordinier), Parwana (Oct 19, Durkhanai Ayubi with Evan Kleiman), Chicano Eats (June 30, Esteban Castillo with Javier Cabral) and In Bibi's Kitchen (Oct 15, Hawa Hassan with Stephen Satterfield.) The last one disappointed me a bit because it barely touched on cooking from the book but it's still a good interview.

Made the Belgian Hot Chocolate from David Lebovitz's blog, a recipe that he credits to Wittamer. These little Limoges chocolate cups hold about 2.5 -3 oz so a half batch of that recipe makes about 6 servings. Cookie on the side was a gift from my Transylvanian cousin!

I have nowhere near this amount of decorating sugars & sprinkles, but you've given me a great idea to get them out of my spice cupboard and box them up together. Thanks!

I'm a collector as well. Got the Thermapen first but I use the Pop more because it's easier not to break my finger nails pulling out the probe on the pen. The Dot is stuck up on my wall oven full time with an air probe inside to monitor the temp. Can easily move the probe over to the CSO on the counter next to it or swap it for a penetration probe. I like the Alarm for deep frying and candy or jam making, although the dot works for that, too. I have a little IR thermometer from them for checking pans but haven't bought a Wand yet. I've been thinking of trying one of their little pH meters. My lab experience has made me wary of trying to maintain pH electrodes used with any sort of gunky material, which would include most foods. Maybe these are better.