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blue_dolphin

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Everything posted by blue_dolphin

  1. blue_dolphin

    Breakfast 2019

    I was going to call this a dog's breakfast but not sure that even a hungry canine would go for this bowl of orecchiette with broccoli & white beans, topped with crunchy bread crumbs, pecorino romano and a Paragon-poached egg The egg was nice.
  2. I bought them last year when I was staying in a hotel w/kitchenette (fridge, microwave, dishwasher) with my cousin who was receiving out-patient treatment at MD Anderson. They were a handy source of protein that I was able to include in her meals - mine, too!
  3. My "like" is for your attitude and friendship rather than the food or service described above 🙃
  4. Good question. The length of boiling here is much shorter than Kenji recommends for maximum sweetness but it could still be playing that role. @gfweb's posted about the Roasted Grapes, Brussels Sprouts and Sausage from Deep Run Roots p 541 a couple of times, here and and tweaked here. I decided to start with the recipe pretty much as written, except that I couldn't nicely slice the raw Italian sausages (a mix of hot & sweet) so I went with pieces that approximated the recipe's slices. Of course, no muscadines, so I used regular red grapes. I cut some in half and left others whole: I could have pulled this out earlier but wanted to get some nice browning on the sausage. This was 25 min @ 425°F on convection. I ate that pan full with some crusty bread, washed down with a glass of red wine for lunch and I'm not complaining about it. The flavors work very well together. Obviously, the grapes were pretty much disintegrated, though it's not really a bad thing that they pretty much turned into a glaze. The sprouts could have had a little more bite left, too, so I"ll give it another try with smaller sausage crumbles and a shorter baking time.
  5. I hesitate to post such trivia after reading @Tri2Cook's thoughtful words above but I went ahead and took a photo earlier so I'm going to share anyway. From the sublime to the ridiculous... Most of these seem to fall into the drink-related category: Two cocktail recipe bar towels, a dark chocolate orange, French cookies in an Eiffel tower tin (I love these!), wine and Santa hat glass markers and in the middle, a gift certificate to an area importer/warehouse shop (link) that I can wait to use.
  6. I absolutely had to charge my sensor before I could get it to do anything. And I did try and really thought I'd gotten a dud. Even if they intended to ship them out fully charged, it would have been prudent to provide clearer guidance in the manual, just in case.
  7. I was just looking for something to distract entertain me while I separated Brussels sprouts leaves for a salad and decided to stream the hour-long PBS documentary The Return of the Artisans, part of a series of specials with Lidia Bastianich called "Lidia Celebrates America." The first story features Allan Benton of Benton’s Country Hams in Tennessee and goes on with segments on a master barrel maker in the Napa Valley, a heritage food incubator in Denver, a small jam company in Michigan and a coppersmith in Wisconsin. In this day and age when everyone seems to think they deserve a promotion every 6 months or can watch a few YouTube videos and declare themselves "experts," I found it refreshing to see the respect given here to craftspeople who took years to develop their skills and are now passing them on to young people to continue. Maybe I'm being sentimental on Christmas Eve, but I found the pride that both the masters and apprentices took in their work was palpable. I recommend.
  8. I tried to get that maple syrup set back when you first posted about it and they were already sold out at my store. They still had some of the honeys from around the world but I've got a lot of honey at the moment so I passed. I asked about the Langres cheese and the fellow I talked to said he didn't think they were getting any more 😢 I did pick up a bottle of that gingerbread stout, though 😋
  9. Mine currently has the sleigh bells tone
  10. Easy to do. I don't think anyone in that thread ever called it by it's name!
  11. There is some discussion of it over in this topic where we learned that @Shelby has one.
  12. Maybe @rotuts can find out if they will be getting more. I neglected to ask but the sign on it just said, "New" rather than "limited time" or "holiday" so maybe they'll have more in next time you have to go for one of those dreaded appointments. Nothing wrong with a nice soft cheese...but I suppose the crusty bread that I smear it on could be an issue 😢
  13. The Langres I got the other day had a "best by" date of 12/24. I think they will be OK for a while after that although they are clearly ready to eat now! One more new-to-me item I tried from the flyer are the Ginger Snowball cookies. Little butter ball cookies like a Mexican Wedding cookie/Russian Teacake but with chopped, crystalized ginger instead of nuts. Rolled in confectioners sugar with a little lemon and ground ginger. Like that Nuts about Rosemary Mix, they are another holiday item. The box of snowballs I got had a "best by" date of 10/2020 so I'll probably pick up another box. Just the thing to go with a cup of tea, coffee or a warm mug of spiced cider.
  14. I had some friends over last night and picked up a few snacks from TJ's. Among other things, these little Langres cheeses were $6.99 each and absolutely delicious. Murray's describes this cheese thusly: "The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness." They went on to offer this serving suggestion, "Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb," which I neglected to read about. I went back to TJ's and picked up 2 more so maybe I'll try it with them. Everyone was taking pictures of the cheese so they'd remember what to ask for. The rosemary mixed nuts were good, too. The label says, "subtly sweet," which concerned me but I found the sweetness barely detectable and not off-putting at all.
  15. An RCWiley ad for the Paragon keeps popping up for me. When I click through, it shows as available for shipping.
  16. I don't think 25 degrees is a big enough difference to have a big effect. Maybe there is indeed something wonky about your oven!
  17. What temp are you using? I usually re-heat rolls or bread @ 300°F for 3-5 minutes on convection bake. If they are stale and need freshening, I might start them out with 3 min steam-bake and then switch to convection bake, at the same temps.
  18. blue_dolphin

    Breakfast 2019

    I took a stab at the Caramelized Cream Eggs from Ideas in Food that popped up here on Food52 a while back. I may have used too much cream (~ 3T) and definitely should crank the heat up a bit more (I got a little caramelization on the bottom but not as much as pictured on Ideas in Food. Errors aside, I was able to turn it out onto a plate and the result was still a satisfactory breakfast
  19. Priced at $2 more per bottle and likely containing a more dilute product to allow it to spray. Sounds like a deal for P&G! I do wash dishes a few at a time. I have a built-in soap dispenser that I can use to dispense just a drop or two of soap on to a sponge or dish and I also have a dish brush that holds and dispenses soap. No way to I want to pay a premium price to put that fugly Dawn spray bottle on my counter. I like the foam handsoap dispensers and buy them but it's the same thing - a more dilute product sold at a premium.
  20. I ordered these "small" sized grill gloves a couple of years ago. I wouldn't say they offer the best in manual dexterity but at least I don't have multiple inches of empty glove at the end of each finger.
  21. blue_dolphin

    Breakfast 2019

    Oeuf cocotte with rosemary whole grain baguette serving as toast soldiers A little speck, broccolini and unexpected cheddar went into the ramekin with the egg.
  22. My church always serves warm ponche and champurrado at the celebrations after services on Dec 12, the feast of the Virgin of Guadalupe. I've never tried it. I always thought it would be very sweet but I should give it a try sometime.
  23. Thanks for reporting on those strawberries. I've picked up the jar and put it back on the shelf a dozen times because I didn't know what I'd do with them!
  24. And honestly if it's really an amazing bottle of Cab, a 2017 is rather young to drink.
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