blue_dolphin

If I had unlimited funds, I'd replace my double wall ovens with a triple stack of MW, steam oven and conventional oven. And maybe just a framed, finished opening with an outlet in the back for the MW so I could slide a cheap one in there vs the pricy built-ins. Though I guess if I had unlimited funds, I wouldn't be worrying about that 🙃

In my last place, I had an over the range microwave with ducted exhaust that was vented up through the second story roof. It actually worked pretty well. If I opened the window in the adjacent dining room, and used the highest fan speed, it really sucked the fresh air in and pulled any smoke/cooking up and out. Edited to add that my range at the time was a standard household gas range, no super high powered burners. If you've got high powered burners then a 600CFM fan (which is about the max you can get in an over the range MW), isn't really going to be enough. I'm in sort of the same situation now. My current thinking is that if I go through the expense of running the ducting then I should get a proper hood and relocate the MW. I don't use it all that often but that location is very handy. In my case, venting would be an easy straight up situation and the blueprints tell me there was an exhaust fan there at one time so it should be doable. All moot at the moment...no mun, no fun 🙃 though when the MW dies, I'll probably be forced to find some!

That's what I thought. Still baby but better than just baby spinach. Glad it worked out for you.

My research says that they work well with a gf mix. Today's Staffordshire oatcake, served on one of my grandmother's Staffordshire plates Roasted mushrooms, sautéed spinach & onions, Jarlsberg cheese. I went back and added some grainy Dijon mustard to my plate to dip into.

Nice catch! I like that they said to use your smallest pan. Andrés says to tilt the skillet to make a pool of oil for the egg. I used my little 5-inch Lodge cast iron skillet and it was perfect!

Fried Egg with Chorizo from José Andrés book Made in Spain The technique for cooking is interesting as it's fried in a little bath of smoking hot garlic-infused oil so it doesn't spread out and has more the shape of a poached egg but crispy around the edges. Sharing the plate are a pile of roasted mushrooms with garlic and rosemary and a piece of onion & goat cheese topped focaccia.

From what I read, you could use just white flour and no whole grain and some recipes just use oats and no flour at all so I think there’s a lot of flexibility. With your choices, I’d say the rye would be nice in place of the whole grain flour.

No, but you did have a Paragon sensor at one time. I believe @JoNorvelleWalker wants to avoid exposure of her Paragon sensor to conditions incompatible with its health.

Afternoon snack. Heated in the CSO so the edges are crispy and the middle chewy. Slathered with butter and drizzled with hot honey. Could be addictive....

Probably. There is a similar recipe in The Modern Cook's Year and her instructions say "body temperature." I still think "blood temperature" sounds unpleasant in a recipe. And whose blood, anyway? A cold-blooded assassin? A hot-blooded young lothario? Not to mention that human body temperatures are reported to be decreasing. I used a thermometer and went with 97.5°F to account for that.

Cheddar cheese, sautéed spinach & onion, scrambled egg and diced country ham wrapped in a Staffordshire oatcake (more on the oatcakes over here😞 Tomato wedges and tomato chutney on the side. I suspect you will see more of these oatcakes in the coming days as I have rather a lot of them!

Resurrecting this thread.....the other day, over here, @liuzhou shared a link to this article: The best books on Baking Bread recommended by Chris Young. One of the 5 books recommended was The Staffordshire Oatcake: A History by Pamela Sambrook about an item I'd never heard of but which was apparently the source of happy childhood memories for Mr. Young. My curiosity piqued, I browsed this thread and decided to try a recipe from The Guardian's "perfect" series: How to make the perfect Staffordshire oatcakes even though the first step, "Heat the milk with the same amount of water in a pan until about blood temperature," was a bit off-putting. I had to add a good bit more liquid to get the batter thin enough to spread properly in the pan and may have made the m a bit too thin. In the pan, ready to flip: Flipped: Out of the pan: The stack: Breakfast: A bit of sharp cheddar, sautéed spinach & onion, scrambled egg with diced country ham. My modifications, based on what I had: I used buttermilk instead of milk. I blitzed oatmeal in the blender, leaving some texture and used that for the finely ground oats. I used stone ground whole grain Glenn wheat flour for the strong wholemeal flour and used King Arthur bread flour for the strong white flour. I mixed the batter and put it into the fridge overnight. It had risen almost double the original volume. I needed to add more liquid and chose to let it sit again for about an hour to start rising again before I cooked them. My 25 cm Darto skillet has a 21 cm/8 inch inside diameter and I ladled in a little more than 100 ml (~ 1/2 cup) for each cake so they're about 8 inches in diameter.

I really like the girl & the fig. I haven't been for about a year but have enjoyed dinner, late lunches and brunch there several times.

No. Chris Young of Modernist Cuisine and ChefSteps: Chris Young, of The Real Bread Campaign and author of the linked article

Sounds like you are all set but I'll share this here anyway. There's a good visual of the rolling in parchment business starting a little after the 4:30 mark in this video from Dorie Greenspan: https://youtu.be/CXAGViXspMk I often need to chill the dough before it's ready for that step. Then it gets too hard so I take it out of the fridge. Then it gets too soft again. But the concept does work. In this 10 sec video, Dorie gives a suggestion for using paper towel rolls to store the dough rolls:

From the photos of the item on Amazon (currently unavailable for purchase), it looks like the promotional item might indeed have both Gif and Jif on the labels. One of the Amazon images is a little video that appears to show a jar turning around to show both. Edited to add: it also includes the text, "Limited edition jar with double-sided JIF/GIF label."

This is more about the label than what's inside the jar but I'll put it here anyway: Jif is rolling out a limited-edition peanut butter to settle the debate over the pronunciation of 'GIF' once and for all. I didn't realize there was ever a debate about this but if anything can be settled once and for all with a jar of peanut butter, I'm all for it!

I have also cooked that hominy. I soak overnight and cook for 2-3 hrs. I find it pleasantly "toothsome," a bit denser than the canned stuff but not at all tough.

Jim Core's Kale and Andouille Jambalaya from Shaya After cooking on the stovetop, this recipe tops the jambalaya with some schmaltzy panko and browns it in the oven. I toasted the schmaltzy panko in a skillet and sprinkled them over my bowl.

Hot multi-grain cereal with gingery pears, topped with toasted walnuts, diced candied ginger and a drizzle of cream The pears were the Poached Asian Pears with Black Peppercorns from Everyday Korean. I used half poaching liquid/half water to cook the oatmeal.

This web page says that Sally's cookbook, Six California Kitchens: Sally Schmitt’s Stories & Recipes From Over a Half-Century of California Cooking will be published by Chronicle Books in 2021.

What is SV roe? Google did not help me.

I just edited the original post to add a link to this short video:

Caramelized Onion, Coconut and Egg Curry served over Caramelized Onion and Jeera Rice, both from Meera Sodha's Made in India. Grilled Broccoli with Chile and Garlic from Ottolenghi on the side. Per the recipe, the eggs are supposed to be folded into the sauce before serving, but I wanted to see the pretty yolks.

If anyone's going to be in or close to Santa Barbara on the weekend of March 13-15 (Friday - Sunday with a few extras on Monday), check out the events being offered as part of the Santa Barbara Culinary Experience. While her name does not appear in the title, there are a lot of Julia Child-centric events. All kinds of stuff from dinners to classes to a downloadable guide to Julia's favorite places in Santa Barbara county. List of events by date I'd like to catch the special advance screening of Nothing Fancy: Diana Kennedy the upcoming film and contemplating what else I might fit in without blowing my budget!