blue_dolphin

A sharp knife? Having spent many hours of my laboratory life cutting very thin slices of all sorts of frozen materials, I really can't imagine getting good slices of frozen dough from an instrument that doesn't give you relatively fine control over the cutting speed and ideally over the exact temperature of both the blade and the dough. And double that warning if you have any sort of inclusions in the dough. Even if it cuts well, the slices generated by the slicing disc in my food processor drop into the bowl and then get banged around by each subseqent slice as they fly off the disc, usually smashing into the side of the bowl before landing at the bottom. I can't imagine that being good for the integrity of a slice of dough. But do go ahead and check how yours works as it could certainly be better than my older KitchenAid.

Scrambled eggs & toast This morning, I happened upon this recipe for Wylie Dufresne’s Scrambled Egg Sandwich, basically a grilled cheese with a big layer of scrambled eggs made with cream cheese. Can't really imagine how the eggs don't squish out all over when you take a bite but I was curious. I'm kinda low on bread at the moment but pulled from the freezer a couple of slices of a sweet potato and caramelized onion bread that I made from a recipe in Deep Run Roots. By the time they thawed and I pulled them apart, it was clear they had too many big holes for a sandwich. Drat! I went ahead and made the eggs and had the toasted bread on the side. The eggs are very rich. I'll have to procure some more appropriate bread so I can try the grilled sandwich.

That Bayless book is excellent and there's a whole thread devoted to it right over here. He starts it off with recipes for "Four secret weapons I always have in my refrigerator:" Green Chile Adobo, Quick Red Chile Adobo, Roasted Garlic Mojo and Sweet-Sour Dark Chipotle Seasoning. Each recipe is followed by a bulleted list of simple uses and a list of other recipes in the book that incorporate it. That initial chapter is worth the $2.99 in my opinion. Apologies if this has already been mentioned but the Kindle version of Maida Heatter's Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake is currently priced at $3.99 on both Amazon.com and .ca. This book came out last year right around the time the author passed away and is a "greatest-hits" compilation of recipes from her previous books. As such, it may be of interest to folks who don't have those older books - the recipes appear exactly as in the originals and were not edited, even to include weights, which would have been useful or to add photographs.

Sweet Potato Biscuits with Ham from Toni Tipton Martin's book, Jubilee A biscuit maker, I am not but these were still an excellent foil for Broadbent's country ham biscuit slices.

Interestingly, my Trader Joe's had SAF gold instant yeast in 1 lb packages. Lots on the shelf this afternoon.

Yes. The scientific supply houses (and I'm sure Amazon) sell lightweight cotton glove liners. It can take some looking to find the best fit, especially for smaller hands but they're out there. The nicest ones fit well and can be laundered and re-used. Others stretch out and don't last very well. Edited to add that sturdier ones are also sold in art supply stores for handling archival materials but they can also be used as glove liners.

At Trader Joe's, I picked up some nice Brie-style cheese from Dorothy's Creamery in Illinois called "Keep Dreaming" and enjoyed some for breakfast on toasted baguette slices with some walnuts and a few cherries from the farmers market.

This lovely little soft cheese called Keep Dreaming from Dorothy's Creamery was displayed as the "Spotlight Cheese" at my TJ's when I visited on Monday. The Dorothy's Creamery Facebook page says it will be at TJ's through the end of May. It's very nice. The one has a "best by" date of June 4. It's clearly soft and ready to enjoy. I recommend trying it if you happen to see it available.

Since Reichl preceded Gold as an LA food writer in her role as restaurant critic and then food editor of the LA Times from 1984-1993, Angelenos can certainly appreciate her work as well.

As mentioned by @nickrey over here in a thread on the book, the Kindle version of Ruth Reichl's book Garlic and Saphires is currently priced at $1.99 on both Amazon.com and Amazon.ca. It's been called out here in the past but I must have resisted it. Not this time though!

I haven’t seen them either but will look. There's a smaller company called Earth & Vine that sells some nice preserves with chiles. I quite like the red bell pepper with ancho chili jam. That one and several other varieties are available at my Whole Foods.

I'm sorry to hear that. Mine (knock on wood) is still working. When I purchased it I figured I'd be SOL if anything happened to it.

Yeah. McDonald's regular size burgers are really thin and get cooked from frozen. Or at least they did back when I worked there in high school.....it's been a while 🙃

The Amazon.com listing for this book offers a generous sample of the content via the "Look Inside" feature. I purchased the kindle edition of The Tinned Fish Cookbook, last month after Evan Kleiman interviewed the author, Bart van Olphen, on her podcast (link to episode here) I wanted to try using some tinned fish other than tuna and anchovies and thought this would be handy for some ideas. I have yet to procure the actual fish though! Edited to add that when I go to Amazon.ca, I can also see a "Look Inside" feature but it only offers a few pages of the book while Amazon.com offers many pages. Curious.

Bean, cheese & bacon breakfast tacos, with and without the addition of pickled onions and manzana peppers Recipes for borracho beans, flour tortillas, pickled onions and peppers all from Josef Centeno's book, Amá.

Worked on my iPad with Safari

Today's breakfast was the chorizo & egg tacos that I set out to make yesterday but turned into quesadillas instead. Tía Carmen's Flour Tortillas and Grandma Alice's Chipotle Chorizo from Josef Centeno's Amá.

I hope you have an enjoyable market experience! I've been going every week for my major shopping. It's not as much fun as it used to be but I want to continue to support the local farmers. At my market, there's a limit to how many people can be within the perimeter of each stall so you need to queue up at the more popular ones. My market has marked the position of the queues for each stall on the pavement with chalk X-marks 6 feet apart. To avoid having the queues block the main walkway, they are sometimes in directions that are less than intuitive but they've increased the # of market staff to herd us shoppers in the right direction. I always like to chat with the vendors and you really have to limit that. It's awkward with the masks, especially when there are language differences to begin with and and I feel uncomfortable holding up the queue. But being out in the fresh air and seeing all the beautiful produce coming in certainly beats any other shopping experience these days!

I would say make your chorizo & eggs the way you like, heat a large flour tortilla in a skillet, sprinkle with grated cheddar, cover half with the eggs, fold it in half and give it a minute to get all stuck together. I made the recipe for Grandma Alice's Chipotle Chorizo in Josef Centeno's Amá (recipe available online at this link) using a nice piece of pork belly and let that sit in the fridge for a day before cooking. It's quite tasty and I do recommend the recipe if you want to make your own. I intended to use some in breakfast tacos from the book but I was missing an ingredient to make the fresh tortillas. I had some in the freezer but they were too big for tacos so I switched to quesadillas. I like crispy so I wasn't disappointed. For one 9.5 inch tortilla, I scrambled 2 eggs, 1 large green onion, thinly sliced and ~ 1/3 cup of chorizo and used a little less than an ounce of grated cheddar. As you can see in the photo, the amount of filling is generous so you could certainly cut that down if you wanted. Pork belly, pre-grind: Spices: Chorizo - possibly a lifetime supply!

Chorizo and eggs, quesadilla-style

Ditto the Fromage Fort recommendation. I've used this recipe from David Lebovitz with varying cheese mixtures and good results each time. If your cheeses are less interesting, Melissa Clark has a recipe for Jalapeño Fromage Fort in her recent book. The recipe is available online here (scroll down) Edited to add that I've had only one cheese that completely resisted my efforts to grate it with my mouli-juilenne. It's an old dry jack (Vella Golden Bear) that was rock hard when I bought it and has become like glass over time. I will be trying @andiesenji's steaming method on it very soon! If that fails, it will be joining the Parm rinds in soups!

There's not a ton of clearance between the hand that's pressing down on the tamper that pushes the food down towards the cutting disk and the angled handle that you're turning with your other hand. I can imagine that being an issue for those with larger hands.

Now I really wish I had a chicken! Beans on toast here: Borracho beans and onions pickled with oregano indio. Scottish cheddar (Mull of Kintyre)

My mom had the old all-metal version. I have the orange plastic one shown in the video. I've had it for 40 years (bought it for my first kitchen as a college undergrad) and still use it regularly.

Whole milk ricotta? Or it's tangier cousin, queso fresco? Let me know if you want the latter recipe and I can paraphrase the recipe from Gonzalo Guzman's book Nopalito. It works well. Or maybe paneer?