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blue_dolphin

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  1. blue_dolphin

    Waffles!

    Another yeast-raised waffle here. Brown Sugar Kitchen’s Cornmeal Waffles are basically the same as the classic Marion Cunningham/Fanny Farmer recipe but with the addition of cornmeal. Served with fresh peaches, whipped cream and a little maple syrup. Deliciously crispy. I made a half recipe which yielded ten 6.5 inch round waffles. I usually use 1/2 cup of batter/waffle but these bubbled up all over the place so much that I needed to scale back to ~ 1/3 cup each.
  2. blue_dolphin

    Breakfast 2019

    Yes, I toasted first, though not to total crispness, then applied tuna & cheese and finally broiled. All in the CSO. Also, I linked to the tuna I have but I've seen jalapeño tuna from the common brands in the supermarket.
  3. blue_dolphin

    Breakfast 2019

    I'm embarrassed to say that I just used canned tuna with jalapeños instead of plain tuna in my usual mix.
  4. blue_dolphin

    Breakfast 2019

    Jalapeño tuna salad on toast with TJ's Unexpected Cheddar broiled on top
  5. Thanks! It's a 9-inch cast iron Wagner Ware chef's skillet. It has sloped sides and that nice smooth finish of old cast iron.
  6. Yes, I put just a thin film of avocado oil into the pan when it was heating. I do that when I'm roasting a whole bird for less sticking when I turn it. Probably not necessary here.
  7. Chicken leg quarters, ~ 9 oz each. Placed in a cast iron skillet that had been pre-heated on the stove top then directly into the CSO on steam bake, 425°F, 30 min. Perfect!
  8. blue_dolphin

    Lunch 2019

    Ooops, I did it again
  9. I'm most often cooking for one person and I don't have an enormous appetite so keep that in mind when you consider my comments. I have brothers with enormous appetites who would likely consider the 20cm/8 inch paella to be their own personal serving 🙃!
  10. I like chicken thighs in the CSO on steam-bake at 425°F for 20 - 30 min, depending on size. I am not inspired to try the hour long 300°F treatment.
  11. blue_dolphin

    Lunch 2019

    Just to torture @liuzhou, I'll share yesterday's lunch. Pasta salad made with roast chicken, red bell pepper and sugar snap peas. Corn was cooked in the manner described above.
  12. I have 20s in both the skillets and paella pans. The 20 skillet (old style) is a size (~ 8 inches) that I use very often. While I don't have the 15 skillet I like my little 5 inch cast iron skillet for toasting spices or gently warming garlic in a small amount of oil so I think it could be a handy size to have. I have the the 20 and 25 paella pans and use them often. Both fit nicely into the CSO. The 20 is good for ~ 2 - 3 servings of something. If I'm cooking more that that, I sometimes prefer the higher sides of the Lodge L8SKL Cast Iron Pan instead as the 25 paella pan's sides are just over an inch high which can lead to me making a mess. The 15 paella pans look like they'd be adorable for individual servings and I've been tempted to get a few for that purpose.
  13. Today I learned that Texas Toast is a kind of bread one can purchase at a store and that it comes in varieties such as whole wheat and heaven knows what else. I thought it was buttery, toasty stuff that you got in a restaurant or made yourself. Clearly, I live a sheltered life but eG helps educate me!
  14. There's a bit of discussion from @nickrey about the use of this feature to organize cookbooks in this post.
  15. I'm delighted that we got some toutons today as I've really been looking forward to them! I've got a Google maps page open and am along for the ride!
  16. Oh dear! An empty bag of something for Kerry and what appears to be ketchup on toast for Anna!!!!
  17. Thanks for sharing that article. I think it will be interesting to see how things sort out. About 2 years ago, Gastropod had an episode (Eataly World and the Future of Food Shopping, transcript available here) that skims through a brief history of grocery shopping that includes Michael Ruhlman discussing his book, Grocery: The Buying and Selling of Food in America, and how things evolved from shops that specialize in perishables (greengrocers, butchers, fishmongers, etc) and a separate grocer for boxed and canned goods to the current model of a big centralized store selling everything. There's an extended diversion to talk about Eataly and Eataly World before they circle back with Rhulman. It's pointed out that no one is building an Eataly in every town but still, Rhulman says of the newest store a Cleveland supermarket chain called Heinen’s, "You know, you walk in there. It’s a powerful force. It’s like a cathedral of food." When he asked owner Jeff Heinen about the future, Rhulman says, " ...he looked out over the vast sort of center of the store, where all the commodity goods are, the Cheerios and the soda waters and the paper towels and the cake mixes and all that stuff. He said, you know, I see the center of the store shrinking. You know, this is all going to go away. And all we’re going to have is the specialty goods. You know, as grocers, we may go back to where we started, being purveyors of a very fine specialty goods. That may be our future.
  18. You can see what mine looked like here. It definitely cooks down once you take the lid off.
  19. My standard method is Judy Rodger's Zuni Café Cookbook recipe as described by @Margaret Pilgrim above. I usually let the salted bird sit in the fridge for 2 days if I can. So good. I also like this Buttermilk-Marinated Roast Chicken from Samin Nosrat's Salt Fat, Acid Heat that gets an overnight chill in a salted buttermilk brine. The skin gets very dark but the meat is super moist. The recipe is available online here on the website from her TV show
  20. blue_dolphin

    Breakfast 2019

    Cheese toasties and apple slices The cheese is the last of a hunk of Beemster's Hatch pepper cheese that's been available at TJ's lately. The apple came from a friend's tree and was excellent - crisp, tart and sweet. I'll have to ask her if she knows the variety.
  21. Yesterday, I bought Andrea Nguyen's Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors: A Cookbook which was published earlier this year. $2.99 on Amazon.com. I've had it on my radar screen since listening to this interview with Evan Kleiman: Vietnamese cooking expert Andrea Nguyen goes simple. A couple of her other Kindle books are also low priced when compared to their hardback versions although they appear to be regular Kindle pricing, not limited-time sale prices. The listing for the kindle version of Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home: A Cookbook says, "The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including step-by-step guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food." This Kindle version is $4.99 vs $22.61 for the hardcover version published in 2012. The Kindle version of Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More: A Cookbook is $4.99 on Amazon.com vs $21.77 for the hardcover published in 2009. Sadly, none of these prices translate over to Amazon.ca Edited to add that a more careful search through this thread shows that both of the latter books that I listed have previously been bargain-priced at $1.99 or $2.99 so keep that in mind.
  22. blue_dolphin

    Breakfast 2019

    Sausage & waffle sandwich: One of yesterday's Cinnamon-Raisin Whole Wheat Waffles reheated from frozen in the CSO, breakfast sausage from the farmers market with a little maple syrup on the side for dipping
  23. Cinnamon-Raisin Whole Wheat Waffles with Velvet Cream Cheese Spread p 38 The waffles have a nice flavor and come out nicely crisp but soften quickly. Dorie says to "butter" them with the cream cheese spread (3T cream cheese whipped with 1T heavy cream, 1.5 t cinnamon and 1 t sugar), then pour maple syrup over. I thought it would be too much but the cream cheese isn't particularly sweet and balances the maple syrup. The spread isn't something I'll make again (it makes me think of cinnamon raisin bagels which I hate) but I'm glad I tried it. The peach was not in the recipe but was in the kitchen and was excellent!
  24. I do mostly Aeropress, electric drip, pour over or, rarely, French Press so I have no advice for Moka pots but I'm very happy with the now-discontinued Baratza Virtuoso I purchased 3 or 4 years ago. I was waiting for a refurb Encore to turn up on the Baratza site but instead bought an Amazon Warehouse "used - unused" Virtuoso when it popped up at a good price- the only sign of damage was that something that looked and smelled like coffee had been spilled all over the outside of the box 🙃. The new Virtuoso has a digital timer, which I wouldn't use since I weigh the beans first. I saw a refurb, original style Virtuoso on the Baratza site the other day. I like the company's commitment to repairing rather than discarding. I know you were asking for opinions of folks here on the site, not to be directed elsewhere, but if you haven't read it, you may find the recent coffee grinder review over on Serious Eats that factors in taste preferences interesting. Also this review on The Wirecutter.
  25. Maybe ring up someone like this fellow and have one built to your specs?
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