blue_dolphin

I'm sure there is a better thread for take-out pizza vs home cooked, but I guess I can share these toppings as something I might try....maybe...someday 🙃. My cousin and his wife, who live in Queens, are currently in Rio and shared these photos of a delivery pizza they ordered. Toppings on the Portuguesa pizza include tomato (no sauce), ham, chouriço sausage, cheese, onion, hard boiled egg, green pepper, olives and oregano. The whole thing looks a bit pale to me. My cousin said the crust was lacking but did not complain. Considering the way it's packaged (and likely transported, see the last photo) a certain amount of steaming seems unavoidable. Apparently, ketchup and mustard are standard pizza condiments.

The ingredient list on the package says cassava root starch. Maybe try contacting them via their website for more info?

Indeed. That price is very low. Perhaps too good to be true? This BBB page on the vendor does not sound promising.

Over here, in another thread, @jedovaty mentioned Brazilian pão de queijo and reminded me that I picked up a packet of frozen, bake-at-home mini pães at the farmers market a while back. These are the cassava root flour type and are cheesy, chewy and salty. I added a drizzle of Mike's Hot Honey and enjoyed with a tangerine & black coffee.

Oh my! What could be better than @Ann_T's gorgeous biscuits? Why, @Ann_T's Ham, Cheddar and Chive Biscuits, of course!

When I watched that segment, I spied quite a few pints of Jeni's. I've been wanting both bread flour and all-purpose flour and finally had both, plus a bonus bag of 00 pizza flour, in my cart at Central Milling the other day. Mid-checkout, the doorbell rang - my friend dropping off 2 cute kittens for me to mind - by the time I got back, the bread flour was out of stock. Yesterday, the AP was out. Today, it's all out. At least I've got kittens to play with 🤣

For over ten years now, local public radio station KCRW in conjunction with Evan Kleiman's Good Food radio show/podcast has been hosting an annual pie contest. Since it had to be cancelled this year, the are doing an Instagram Pie Pageant with prizes for the best looking pie and the best pie story. It's going on now and the deadline is tomorrow. Anyone going to enter a pie? Both winners get a Vitamix. Looking at the early entries, this Easter empanada is my favorite since it's savory and I like the story, too.

I couldn't decide whether this was a sweet or a bread but I had it for breakfast today, so I'll just put it here. I made a half batch of Pane del Pescatore or Fisherman's Bread from Il Fornaio Baking Book (recipe available online here) and shaped them into three rounds Years ago, I used to walk over and buy these for special weekend treat at the Il Fornaio shop in my neighborhood in Santa Monica but this was my first time to try making them. They're kind of like a scone with candied citrus peel (I used a mix of lemon, orange and grapefruit peels that I made recently) golden raisins and fennel seeds. I think my fennel was past its prime and they were rather generous in size for a single serving but otherwise good. I'll add some pine nuts next time.

Is that Powerwash spray the same one that inspired @Anna N to start this thread or something even newer?

But that's the good thing about the Kindle version - found it in a flash with a search for "ranch" Edited to add that finding ramps to pickle is much less easy but I knew that!

Thanks! Now I have my own copy of that ranch dressing so I don't have to hunt around here for it....you know....in case I ever decide to make it!

David Lebovitz has been making daily Instagram cocktails in lieu of his book tour for Drinking French. The other day, he made a cocktail called The Truth Serum from one of his previous books, L'Appart, that you might modify, subbing vermouth for the herbal Izarra or Chartreuse. Maybe swap out the mint for another herb if there is something else that complements the vermouth. Sérum de Vérité (The Truth Serum) 4 fresh mint leaves 1 tsp simple syrup 2 oz tequila 3/4 oz lime juice 1/2 oz Chartreuse or Izarra Muddle the mint & simple syrup in a shaker, add the remaining ingredients, shake with ice, strain and serve up.

Not sure where you are located but if shops are open then be persistent with trolling through different thrift shops in your area and do it often. Whole sets of 6, 8 or more are extremely rare in the thrifts in my area but estate sales can be good for that. eBay can be a good option as well, especially if you have a specific pattern in mind. Replacements.com is helpful if you just need to replace one or two in a set but their prices are much higher. For whatever reason, the Salvation Army shop nearest to me rarely has much that I like, but when they do, the prices are excellent. My Goodwill has quite a rapid turnover so I used to stop in there often. All that stuff is shut down at the moment in my area so glassware acquisition is on hold for me!

I am neither a bartender nor a glassware expert, so take my 2 cents for what it's worth. That general size/shape glass in your photo is often called a tall champagne/sherbet glass or tall sherbet/champagne or some variation. In contrast, low sherbet glasses have similarly shaped bowls but much shorter stems. I think the "pinched waist" shape of the bowl is a characteristic of the particular glassware or crystal pattern rather than the glass type. I see the tall sherbet/champagne glasses with many different bowl shapes. Hopefully someone can offer you more assistance with the "rules" you are seeking. I purchase vintage glassware to use for cocktails and use whatever I fancy to serve my friends, often adjusting the volume of the drink to suit the glasses.

My tree is still loaded, you are welcome to come by and pick all you'd like!

Wow, did you deliver the wines, too? Please sign me up for both!

I have some short ribs in the freezer and intended to cook them for Easter but now that I have nice eggs back in the house, I was thinking Eggs Benedict might be a nice treat. That would be more brunch than dinner but these days I don't seem to have an interest in cooking more than one thing per day 🙃

"Poached" eggs on toast The quotes are because I used the little silicone poach pods that I received as a gift and have been kicking around in my cupboards for years. I know @Anna N has used them in the Instant Pot and others have used them as well. I just used the basic simmering water method for 4 min. Looking down at the top of them, I feared they were over cooked but no - just right for me!

Appliance? Like blender or KitchenAid mixer? Cooking method? Like microwave or induction or boiling?

Just went down to the local weekly farmers market. Not sure what was more odd - the masks and distancing guidelines or the rain and chilly temps. Not freezing by any means but our high temp was only 50°F and it's been raining steadily all day. Lots of local messaging for Los Angeles to avoid going out at all, including for groceries but I was down to my last 2 eggs and feel strongly about supporting our local farmers. Also, not that viruses pay any attention, but I'm in Ventura county rather than LA. I wore a mask because I need the practice and wanted to see how long I could tolerate it. My glasses got fogged up on the inside from the mask and covered with rain on the outside so my vision was quite impaired but I survived! Got eggs, escarole, green onions, radishes, celery, parsley, cilantro, watercress, kumquats, lemons and tomatoes. No need to decorate these beauties for Easter: My favorite egg vendors are an older couple (mid to late 70's, I'd guess) and I was a little worried because they weren’t at the market last week. I was delighted today to see that he had a young man helping him out and doing all the handling of the money. I bought 2 dozen, more than I ever use in a week but I'm ever so happy to have them! The rain kept a few vendors away and a lot of shoppers as well. I have to say that made the experience much more pleasant. The last few weeks, it was necessary to queue up at each stand but I didn't have to wait at all today. Vendors have streamlined the way they display their produce (sadly, more plastic bags, but that seems a necessary vice right now) and shoppers have gotten down with the process. I hope enough people shopped to make it worthwhile for the farmers.

There are quite a few mentions of that delicious recipe around here - and for good reason - so delicious! This has been my breakfast for the last 3 days. Sweet potato and bacon quiche with parsley from Melissa Clark's Dinner in French. Not bad but not my favorite quiche. It is lacking aliums. Because I am hoarding flour and am generally lazy, I used a ready-made pie crust that must have been past it's prime as it developed so many cracks. The random slices of cheese you can see here and there were my attempts and plugging them 🙃 I put some roquefort on top of today's slice and found it an improvement.

Sounds like you have lots of great options for fresh pasta, so no need to get into this again but I give you an A+ for what you accomplished in one day. Setting up and getting the hang of rolling pasta with one of those manual crank machines for the first time isn't easy. Just doing that with a small piece of dough is plenty for a day 1 lesson. Cut them with a knife, toss into the pot of water and enjoy a little bowl of noodles with butter & cheese for extra credit. You went way above and beyond on your first day!

Don't sweat this too much! You've put a lot on your plate. Sounds like you are not only making fresh pasta but also making something with a filling AND a sauce. Is it lasagne? ravioli? I think either of them are projects all on their own. You can still put everything back into the fridge and pick up later. You've gotten a lot of good advice her from people with a lot more fresh pasta experience than I have but my very beginner recommendation is to make a basic cut noodle with a very simple sauce for your first run. You can make a full 1 lb batch of dough, but just roll and cut what you need for a meal and put the rest back into the fridge. No need to work out details on drying, freezing, etc. for the first time. Just roll, cut, drop them into the water and enjoy a nice meal. If you are up for more and ready to go right into fillings, etc. then don't let me discourage you - I'm impressed and pulling for you!

Tuna salad on pita

Good luck with the coffee roasting! I used the popcorn popper for quite a while and it was a good learning opportunity. I found the Sweet Maria videos very helpful. Do take notes on your batches. Two downsides from my perspective. First, it's LOUD but you can't just turn it on, set a timer and walk away. I found it helpful to stir the beans around a bit in the beginning to help ensure an even roast and you want to listen for the cracking sounds so you need to stay pretty close to the noisy thing. If you've got some noise-cancelling headphones, try them. My Bose over-the-ear headphones that I use for plane travel very much helped to muffle the popper noice but let me hear the cracking sounds. Maybe mine was unusually loud or I am unusually sensitive to noises, but I found that aspect quite unpleasant. The second issue was the relatively small volume of beans that can be roasted at a time in a popper. Not a problem just for myself but when I had coffee-guzzling guests, I was needing to roast more beans almost every day or sit there for a long time doing multiple small batches. A few stretches of caffeine addicted houseguests led me to go back to buying coffee. I should reconsider roasting the beans again I'm unlikely to be hosting crowds anytime soon!