blue_dolphin

Yes, that mustard as a condiment is pretty ubiquitous in Cantonese-style restaurants in this area as well. Back to @shain's question, Irene Kuo's The Key to Chinese Cooking (eG-friendly Amazon.com link), sadly out of print, has a recipe that uses mustard - the prepared paste made from mustard powder - as part of a sauce for shrimp, with a variation listed for chicken. She says it can be served hot or cold. From @liuzhou, we know this is not Chinese, but if you'd like the rest of the recipe, let me know and I will PM it to you.

@rotuts, can you see it in the second post, where @Anna N quoted @chromedome? How about this one? https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe

I can still see the link in the first post and it still works for me. Maybe your security systems don't allow you to see it?

One more for today: V's roasted-banana nut bread featuring the sweet/spicy V's Nuts. I made half a recipe and baked it in two small loaf pans instead of the bundt pan used for the full recipe. This has an interesting first step of roasting the bananas, in their skins, before adding them to the batter. Not sure how much the roasting affected the flavor but it made the house smell very good. I liked the flavor added by the spices and orange zest and the sweet/spicy coating on the pecans adds interest. The texture is moist but not heavy, more like a banana cake to me.

Yes! I've been watching her IGs. She said she'd plan to cook from 1 of the flavor heroes per month. First up, in January was Community Organizer. She made the Citrus Shrine last week so it will be ready to cook from in March. Yesterday, she started cooking with the R-rated onions and made the Party Pleaser dip for Super Bowl snacking. Today, I made the Collards Break Character on p 158, one of the recipes that use lemons from the Citrus Shrine. The citrus I posted above won't be ready for a while but I always keep preserved lemons on hand so I used some I made a while back. In my hands, this came out as more of a collard/coconut soup than a bowl o'greens. The flavors are excellent but has the potential to be a huge salt bomb, so watch out for that. I used Mae Ploy green curry paste, which has 610 mg sodium/2 t serving. I should have read the label before I got going. This recipe calls for 1/4 cup for 4 servings, which ends up to be 930 mg sodium/serving and that's before we even get to the salt-preserved lemons! There, Vivian calls for using both the rind and the pulp from 4 lemon quarters. I rinsed them thoroughly and only used the pulp from 2 quarters, holding the rest of the pulp back to add if needed. NOT needed! Vivian also calls for 1/4 t salt to be added to the onions and another 3/4 added with collards. I skipped that. Funnily enough, my initial concern was not the sodium level but the fact that the collards only get a quick sauté/wilt with the seasonings and 2 five-minute simmer periods, first with just water added and then with the coconut milk. That's way less time than I usually cook them. They do have a bit of a chew to them but I really liked them. My recommendations are to check the salt level of your green curry paste, consider backing off on the amount of preserved lemon, definitely reserve the pulp and only add it at the end if you want more salt. The flavors are really wonderful so I hate to suggest big changes in the amount of curry paste or preserved lemon but use caution if salt is something you are sensitive to. I should also allow that the preserved lemon quarters I used were from a pretty big lemon from the bottom of the jar, likely saltiest pieces. Knowing that, I did rinse them very thoroughly but with that green curry paste, it was already a very salty dish.

Another cauliflower option you may consider is Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese . The initial poaching step in a flavorful broth seasons it through and through and makes it much better than any other whole roasted versions I've tried. Takes a little while but pretty much all hands-off. For 2, you can use just half a head if you like (ETA: adjust the poaching time downwards to avoid over cooking if you do that.) The whipped goat/feta is excellent with it but if you've got another sauce you prefer, just sub that in. The broth can be saved for another round, poaching other vegetables or fish or making risotto.

I love the Weck jar, too, but it's really not the best sort of jar for this purpose and I ended up repacking the fruit into 3 ~ quart-sized jars: Vivian suggests turning the jars upside down for a while every now and then. My usually routine is to flip them over every few hours the first day or so, then once a day for the first week and occasionally after that. Since there is usually a bit of fermentation going on in the beginning and this is more pronounced with sweeter fruits like oranges in the mix, I generally loosen the lids to "burp" them before flipping them over. That Weck jar just didn't hold a seal when it was upside down, sitting on the clips with slightly increased pressure inside. I do believe everyone is doing fine now. I'm hoping to find some kumquats to add to the jars before too long. They're little so they should catch up with the other fruits easily. I agree with @curls that the garnish is what makes the But-A-Nut soup special. It's in the V's Nuts chapter so those chopped, spiced pecans play a role, but only a supporting one, I think. The garnish starts out by cooking sliced leeks in butter until it browns, then adding apple cider vinegar and maple syrup which turns them into a sweet, buttery, lightly pickled thing. That gets mixed with sliced fresh apple, chopped sage leaves and the nuts to become the garnish so you've got tons of different flavors and textures in the mix. Really good. I used a red kuri squash because it's what I had on hand. I'm sure any winter squash would work.

Today's lunch: Basically a repeat of last night's dinner: was this Moroccan Chicken Tagine with Figs and Apricots and was excellent. I did not cook this myself, but claim half credit because of how it came about. I recently put up some salt-preserved citrus and mentioned this to my cousin. She wanted to know what I did with it. Based on what I know she likes to cook, I sent her this link and a couple of others and dropped off a jar of preserved Meyer lemons that I made last year. I think they came from her tree. She immediately got to work and dropped off these leftovers meal kits, complete with chopped parsley and toasted pine nuts to sprinkle on top. There was one serving of couscous (last night's dinner) and a farro pilaf with a bit of kale and butternut squash that I had for lunch. The day before, I'd picked up a Po Boy and order of seafood jambalaya from a local restaurant for pre-Mardi Gras training. The Po Boy was enough for 2 meals so when she dropped off this, I gave her the jambalaya. Plus a big bag of limes from my tree. Gotta keep this thing going!

I saw that yesterday, too. I'd be very curious to taste one of the "jacked" vs distilled versions.

Not sure if your celery roots are still kicking around (I thought they looked fine) but this recipe, Celeriac steaks with Café de Paris sauce (scroll down) from Ottolenghi's new book, Flavor, got a lot of kudos in a cooking group I follow.

I second the rosemary sugar recommendation. In her book, Sips & Apps, Kathy Casey uses a rosemary sugar to rim glasses for a cocktail. I love to use it in baking. Her method is to mix 2T chopped fresh rosemary leaves (I tend to use more) with 1 cup sugar, spread on a baking sheet and set in a warm, dry place for ~ 4 days then process in a food processor, spice grinder or blender until finely ground. She says it keeps for a month, I've found it to last longer than that. In Drinking French, David Lebovitz uses a rosemary simple syrup to make a nice rosemary gimlet. Heat a half cup each sugar & water with 2T chopped fresh rosemary leaves until the sugar is dissolved, cool, strain and store in the fridge. You can also infuse the rosemary into spirits for cocktails. In Batch Cocktails, the recipe for one of my favorites, Bound by Venus, involves infusing four 4-inch sprigs of rosemary in 2 cups of gin for a 2-3 hours before straining and mixing with fino sherry and yellow Chartreuse. I've used vodka in this recipe to appease gin haters and it worked fine. I've made this Grapefruit & Rosemary Cello and it's quite nice, though I recommend infusing the citrus zest first, then infusing the rosemary for a shorter length of time. Edited to add that I have rosemary growing along one side of my driveway. Maybe 60 feet or so. Always plenty on hand!

Instead of waiting a couple of months for the farmers market rabbits, I went and bought one today. Frozen. $8.99/lb. They had both whole and cut up at the same price. The counterman told me the innards come with both so I bought the cut up one. I asked about innards but didn't think to inquire about the head. We shall see!

If I wear them for hours and hours, they can get a little sweaty. I do wear them without socks but like @Shelby says, I go for a looser fit. Maybe that helps a bit with the ventilation?

Clogs are good. I used to wear Dansko clogs when I worked in the lab. Even if a spill runs into them, they're easy to kick off on your way to the safety shower! Sadly, all my old ones suffered Dansko crumbling sole fate even though the uppers were in good shape. I have some clogs from Crocs for in-house wear.

Seeing this pop up reminds me that there's a local place that's been offering New Orleans style take-out from their catering kitchen, which obviously isn't doing much catering these days. Ordering for one doesn't allow for much variety but I'm thinking I could start with a Po Boy with some slaw for lunch and at the same time pick up an order of seafood jambalaya to warm up for dinner. I'll give them a try and report back.

Not from Valentino, but during a food & wine trip to Italy, we had lunch at Ristorante Guido in Costiglione d'Asti in northern Italy. The main course sounds quite similar to what you describe: Galantina di coniglio con fungi porcini. It was served with a lovely Barolo from Rinaldi, Francesco. I see from the date on the menu that it was over 20 years ago but I still remember this meal very well. It was absolutely stellar!

Thanks for starting this. I've been wanting to try the pappardelle with rabbit ragù and peaches in Marc Vetri's Mastering Pasta. Recipe available online in this excerpt from the book. The farmer who used to bring rabbit to my local farmers market is no longer coming to this market. I'll ping them via email and see what other markets they sell at. Then there's the issue of the peaches. Hmmmm. Well, if I get the rabbit, I'm sure I can find something to make with it! Edited to add: The rabbit people got back to me. No buns ready for the market for another month or 2 so I'll likely be watching for a bit.

Wow. I'm not generally a cereal eater but once or twice a year, I buy a box of Grape-Nuts. Knowing they may be unavailable is making me REALLY want some!

Here's another Community Organizer use - puréed, mixed with a bit of mayo (~1 part mayo:3 or 4 parts CO) and used on salmon. Not the best appearance here but it was quite satisfactory for an impromptu breakfast. I bought frozen salmon filets at TJ's yesterday and they escaped my notice in putting things away until this thin one started to thaw. With no immediate eating plans, I seasoned it, bagged it up with a few thyme sprigs, dropped in in the water bath and stashed it in the fridge. For today's breakfast, I warmed it up, micro-steamed the broccoli and blitzed the sauce. The color contrast of yellow-orange sauce on pink-orange fish is not the best but the salmon certainly stands up to the sweetness of CO and it was quite nice. Every time I use CO, I think, "Ooo, this is too sweet," but every time, it grows on me. I wouldn't propose CO with a delicate white fish but would certainly consider it on anything more fatty. Good with the broccoli, too.

Started a batch of Citrus Shrine today I used 2 small Oro Blanco grapefruits, 2 large Cara Cara oranges, 1 blood orange, 2 Meyer Lemons, 4 tangerines and a bunch of small Bearss limes in that 2.5 liter jar. I cut the fruit all the way through in quarters. Sixths or eighths for the bigger fruit. Basically, the size of pieces that I tend to use at one time. You can see that the top fruits aren't submerged. I think there's enough juice but the grapefruit had very thick pith and didn't compress much so I'll keep working on them over the course of the day. At some point today or tomorrow, I'll add additional fruit and/or juice to get everything submerged.

It all depends on your expectations. I'd recommend putting it through its paces. The older Waring's can be workhorses though I don't know enough to date that one. It looks pretty sweet on your counter but if it doesn't do any kitchen tasks you need then I agree it should get the heave ho! Edited to add: Nevermind. I just saw the "Sixty Years of Quality" inscription so it's surely not an oldie as you have already surmised. Still looks nice 🙃

Fried egg, onion & ham on toast You may have seen that Food52 recently shared a recipe for something called Fried Egg Salad in which onion and bacon are fried in butter, eggs are added to the pan, cooked to taste, dumped in a bowl and mixed up with mayo and other egg salad ingredients and served warm, on toast. This is credited to the same shared earlier over at Ideas In Food. The idea of frying eggs with onions and ham, mashing it together and serving it warm on toast sounded excellent. Warm mayo gave me pause. While there is clearly a longstanding warm egg salad fan club here on eG, I wasn't sold. The photo in the Ideas in Food piece looks to have a lot of mayo, like something you'd eat with a knife and fork. The one on Food52 has a bunch of crunchy, salad-y things like celery, raw minced onion that didn't appeal. I went with the basics. Thinly sliced onion and country ham cooked slowly in butter - I channeled Vivian Howard - you're not trying to crisp the ham, you're flavoring the oil...or in this case, butter. Here's are my cooked eggs. Firm, but tender whites, jammy yolks. I didn't want yolks so runny they'd completely merge with the mayo. Once cooked, they were broken up in a bowl with a small squirt of mustard and just enough mayo to hold things together. I sprinkled the scallions on top so I could pick them off but they were good. Not entirely ready to join the warm mayo club but this was very good.

Ditto the thanks for the reminder, @btbyrd. Last year, I dillydallied too long. Not this time!

Chilly morning here so a bowl of something warm was in order. Considered oatmeal but decided on beans. Rancho Gordo yellow eyes warmed up with Vivian Howard's Community Organizer. Sourdough toast, pecorino Romano cheese and sliced apple.

This is also a childhood memory for me. In my case, the warm eggs were mashed with butter so some melted into the jammy yolks but you'd still get tiny bits of salty butter here and there. My mother was a fiend about warm, crisp toast so the slices were lightly buttered and quartered (triangles only) but never mashed in with the eggs. Haven't made it like that since my now wisely reconsidered, "butter is bad," phase but the memory alone makes me feel loved. Not sure I could actually do it justice!