blue_dolphin

Kale would work for sure. I've made several kale pestos. I think most cooking greens or a mixture of them would work well. Swiss chard and spinach can be a little sweet on their own but would be good with turnip greens, radish tops, carrot tops, etc. mixed in.

Pretty much this recipe: Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts from Bryant Terry's Vegetable Kingdom, with some minor modifications. In the pesto, I included the zest of half a lemon and extra juice and added a big handful of parsley after tasting as I like the little touch of bitterness it adds. I cooked the zucchini on a grill pan because I didn't want to turn on the oven and threw a handful of cherry tomatoes on to the grill pan to brighten things up. Solid recipe that I look forward to playing with.

I adore the oregano pickled onions in Josef Centeno's Amá which use a method very similar to the Bayless recipe that @David Ross just shared. These show off the flavor of Oregano Indio to its finest but can also be made with Mexican oregano or another type. But seek out the Oregano Indio if you can. It's a different thing and delicious here. Mine is from Rancho Gordo. Pickled Oregano Onions 2 medium onions, thinly sliced 2-3 dried arbol chiles 1.5 cups distilled white vinegar 1.5 cups water 2 tsp salt 2 tsp sugar 1.5 Tbsp dried Mexican oregano, preferably Oregano Indio Put the onions in a heat-proof jar Toast chiles in a dry pan until they release their aroma Bring the vinegar, water, salt & sugar to a boil then add the chilies & oregano and pour over the onions and let cool. Store in the refrigerator. I'll also state that Centeno clearly identifies the recipes in this book as Tex-Mex, the great regional cooking that evolved in those border regions before being corrupted by fast food chains. So I'm not claiming that these are authentically Mexican but they are delicious!

@Margaret Pilgrim, when you say Mexican sour cream that is less tart than our commercial brands, is this an artisanal product that differs from our commercial crema brands? Some of them have additives that I don't care for so I'm interested in what you are using. I'm a fan of the "crema" recipe in Roberto Guzman's Nopalito. He calls for 1 cup whole-milk Greek yogurt + 3 teaspoons lime juice +1/2 teaspoon kosher salt and says to adjust the lime and salt to taste. I dial the salt back by half.

I kind of wished for an avocado and considered adding a fried egg but at this time of year, just tomato & mayo on toast would have been a fine breakfast! Egg salad on toasted rosemary baguette with crispy bacon crumbles Tomato wedges and cornichons on the side

BLT Poorly photographed to show the lovely tomato that was the reason for this choice so I went back and took this photo of what's left:

I'm another fan of the More Than Gourmet products. Better Than Bouillion is indeed better than cubes but still adds more salt than actual flavor.

Island banana bread from Jubilee, lightly toasted, serving as a vector for cream cheese

Chopped up some of Vivian Howard's Red Weapons, mixed in grated cheddar and the result tastes kinda like a pimento cheese toastie. A blurry pimento cheese toastie with a poached egg on top:

An antipasto pasta is surely an oxymoron but that's what this moron had for breakfast Caponata, grilled artichokes, kalamata olives, pepperoni and feta tossed with lumaconi

Thanks, that's good to know. I missed the reheat button. And as for watching it...my problem with toast is what happens when I'm not watching 🤣

It's not the masks, it's the cabbage!!!! Kimchi protects against COVID-19, a study says Given the source of this particular article, you can understand why they found it necessary to describe sauerkraut, while kimchi required no explanation 🙃

Thanks for sharing. That looks very similar to this one branded Cusimax. I'm happy with using the CSO for toast but prior to getting that, a toaster with a single long slot has been my favorite, though I never had one with glass sides. It's nice that one comes apart for cleaning. Not sure I'd want the crumby toaster interior on display at all times. I noticed that one of the reviewers used the rack to hold a small glass bowl to melt butter. That seems handy. My favorite pre-CSO toaster was a red Kitchen Aid single slot and a feature I especially liked was a button labeled "reheat" which was perfect when the toast was just a bit too pale. Without needing to change the main setting or risk incineration with a second full cycle, this just toasted briefly. I see that this Breville single slot has something similar with a button labeled "A Bit More." Very handy feature. I might go for that one in a post-CSO world.

I had a michigan sauce recipe but can't seem to find that old recipe box. If I do, I'll add it here. It's basically a well seasoned, but not particularly spicy, meaty, but not particularly saucy ground beef sauce. This one seems pretty close, especially the step of initially cooking the meat with some liquid to ensure a very fine texture. I recall the use of 3-4 T of chili powder. Ideally, the hot dog should be one of the snappy red ones from Glazier Packing company. The bun should be a split-top hot dog roll, although those are hard to come by these days, they do provide the best support for the contents. The bun should be lightly steamed. The only condiments are a stripe of yellow mustard and fresh chopped onions. The onions are optional so if you're visiting a michigan stand, you order your michigan "with" for chopped onions on top of the sauce, "without" for no onions or "buried" for chopped onions underneath. The latter is my preference as the warm bun, dog and sauce mellow out the rawness of the onion. You may request extra hot sauce but do not ask for ketchup or relish. That would be gauche. Ice cold beer is the appropriate beverage, preferably Labatt Blue. None of that Blue Light stuff unless you are a sissy wimp 🤣

A michigan is a chili dog like item specific to the northeastern corner of NY state. When I lived there, michigans were also available in adjacent areas of Vermont and Quebec.

OK. This thread made me get up from my chair, go outside to pick a few oranges and make @Darienne's Orange Julep Very refreshing!

@suzilightning, not sure from your post if you are looking for something orange or strawberry. Since the title suggests orange, you might be interested that @Darienne posted her recipe for an Orange Julep a while back. I know nothing about the actual Orange Julius but having grown up in a town a few miles south of @Darienne's Montreal memories and which featured our very own orange-shaped Orange Julep stand, I can certainly understand the appeal of that drink that always reminded me of a creamsicle. Here's a rather sad wintertime photo of the Plattsburgh, NY Orange Julep stand that I remember. These photos were featured on the Facebook page of a local tour company, the Greater Adirondack Ghost and Tour Company. I dimly remember seeing cars of the vintage depicted in the photo above. This one below is a bit before my time:

Went out on some AM errands, intending to pick up bread and tomatoes to make a BLT. I got those but the BLT will wait for tomorrow as I also picked up a pre-made sandwich Proscuitto, brie and arugula with their homemade fig jam.

I pre-ordered it back in February and did so completely sight unseen because I loved DRR so much. Judging from the few sample pages available on Amazon, it looks like the new book has recipes for various condiment-type stuff which then gets used in different ways. I love that kind of stuff. From her website: I hope some recipes will start to leak out soon! Oh, and thanks on the grits - I was worried that those little red flecks were going to be hard pieces of hull but they cooked up nicely!

Received 2 mail orders this morning and used them to make breakfast. Three kinds of grits and Charleston Gold rice from Geechie Boy Mill: Red Weapons from Vivian Howard's Handy & Hot: That jar of spicy tomatoes was a seriously ridiculous splurge which I only justified after doing my taxes and ensuring my finances are in order. The recipe will be in Vivian's new book coming out in October and I wanted to treat myself to a preview of coming attractions. The little booklet contains a bunch of suggestions for using them. Breakfast was Jimmy Red grits with Red Weapons and a boiled egg:

I generally go with 2 oz/serving so that would be enough for 7 of me!

I've made a mango salsa that used tamarind, along with mango, red onion, jalapeño, cilantro, golpar and pomegranate arils. If the golpar didn't tip you off, I will - the recipe is NOT Mexican and comes from Naz Deravian's Bottom of the Pot where it's an accompaniment to fish cakes made with sardines. The leftovers were delicious with tortilla chips. The disadvantage of using tamarind in place of citrus is that it can make things look muddy even if they taste bright and fresh.

You could follow this thread on the Anova oven but who knows if it's going to be available. Edited to add that there's also a thread on the Tovala oven but it hasn't seen much activity of late.

Yesterday was broccoli mac & cheese Today was another gingerbread waffle, fresh blueberries, Greek yogurt with lemon and honey

I agree. Especially with her jam cookbook scheduled to come out next week. The timing made me wonder if someone really had an ax to grind but there seems to be enough truth to be very disturbing.