blue_dolphin

Yes, I was going to suggest pinging Dave Arnold, who was involved in that HarvardX class. Obviously, he's not at Harvard but he was involved in that and might have some connections to suggest. Seems to be pretty responsive via Twitter. Here's a link that includes the lecturers and schedule from one of the iterations of the course.

(Not so) Slow Scrambled Eggs with Bottarga I planned to try this Zuni Café recipe with the Paragon. Based on an online Control Freak mention, I chose 95°C which was a bit too hot for a truly slow scramble but they were still nice and moist. The yolks are quite orange so the bottarga kind of blends in visually but the flavor is still there.

Cassoulet is what I'm planning on using them for, too. I need to get some duck legs and confit them.

I mentioned above that I received a gift certificate to a local gourmet foods shop. I visited the shop with some friends the other day and since this holiday thread has popped up, I'll share my selections: I think most items are recognizable. The little jar on top of the tomato can is piment d'espelette and the item at lower right is mullet bottarga

Thanks for sharing all the great photos of your trip. I've been enjoying them with great envy! Do they sell suitcases at Eataly World? Seems like it would be a good business. If I'd seen your pictorial on that Lurisia Chinotto, I would have purchased the bottle I was eyeing at an import shop the other day. Next time!

I agree on cooking them separately. Personally, I'd soak both of these beans, cook them in separate pots in a low oven (after bringing them to a boil on the stovetop). Test and you can remove them as they are done. If you've been following along in the RG bean club Facebook page, you'll know that a lot of people have been reporting longer than expected cook times with the cabelleros.

It sounds like an interesting. I'll be curious to see how it develops.

Quiche du jour Spinach, onion, red bell pepper and some finely diced country ham. Cheeses were TJ's baby Swiss, Unexpected Cheddar and a bit of the Jasper Hill cave aged stuff. The crust is between you, me and the doughboy. Edited to add that I failed to take a photo of my slice but here's what the inside looks like:

I’m sure you’re all heated up by now so no help here. I'd reheat at 325-350F, stir and taste at 10 min intervals, then add the cheese for the last few minutes, switching to broil if you want it browned.

That's my stunt double (aka back-up) CSO 🙃

Here, for your viewing pleasure, are the N 25 and N 20 paella pans in the CSO Here's another picture of the N 20 with a half-head of cauliflower that I posted a while back

That looks delicious! What's the bread component? Looks a little bigger than most of the English muffins I get at the store.

How disappointing! I see on the Edwards website that they have a 100% satisfaction guarantee if you call within 14 days of receiving the order. Do you still have time for that? My own experience with country ham is pretty limited to the biscuit slices I ordered from Broadbent. Compared with a city ham, it is indeed drier, chewier and salty, though I have not found it to be tasteless. To me, it's kinda like a super-lean, no-fat bacon and should be very flavorful and not tasteless. I hope you can get a refund or maybe have them send you some bacon instead. I generally soak the slices in cold water for a little while to temper the salt before blotting them dry and putting them into a hot skillet with bacon drippings for just long enough to give them a bit of color. I've used them that way on various breakfast sandwiches. Here's one on focaccia where you can see that these are fairly thick slices I'm getting. Alternatively, I've used them as @Smithy describes, dicing the meat and including it in scrambled eggs. Here's one I posted earlier this month: If the ham you have is truly tasteless, this isn't going to help, but my first impulse on reading your post was to recommend that you cut it up into smaller pieces, stash them in the freezer and pull them out to use it as "seasoning meat" where you'd use a smoked hock in beans, collards or the like.

Here is the Italian version of the menu and the English version so you can compare. As @Franci says, the Italian version indeed lists Antipasti, Pasta, then Secondi.

As soon as I saw this thread, oeufs en meurette came immediately to mind. I used to travel to Seattle every two weeks or so and the oeufs en meurette at Café Campagne were a frequent treat whenever I could get there. It was served with pommes frites to get the last of the fabulous sauce - yum! I understand they make the sauce with a rich demiglace and foie gras butter, two items that have never been found in my fridge but maybe I can try to make something that at least resembles it!

Still working my way through the little section of baked potato ideas in Diana Henry's Simple and putting them to use on roasted sweet potatoes. Roasted sweet potato topped with yogurt, avocado salsa and feta

Yesterday's lunch. Bucatini with a Phillips-grilled hot Italian sausage, red bell pepper and a bit of jarred Arrabiata sauce I could have added some olives or parsley or something but it was getting late and I was getting hangry. Hit the spot.

I assume that's a blimp shadow being cast on the piadini 🙃

Another Diana Henry baked potato suggestion used atop a roasted sweet potato: Sour cream, smoked trout, scallions, and dill. She recommends starting with a knob of butter which would be just the ticket with a fluffy baker but not necessary here. I'd add a squeeze of lemon but used lime today because my tree is loaded.

Welcome, Martha! There are a lot of people here who grow their own food, in gardens large, small and even indoors - you could take a look at this Gardening topic where I'm sure your participation would be welcomed.

Another Diana Henry baked potato idea translated into a sweet potato breakfast Her suggestion is to scoop out the flesh from a baked potato and mash it. Sauté minced onion in butter, add cooked ham and a bit of cream. Mix that with the mashed potato and cheese (she recommends camembert, Cheddar or Gruyère, I used the Beecher's New Woman that's flavored with Jamaican Jerk spices), refill the potato skins and bake or broil.

I finally got around to trying the Paragon for deep frying. I used this pot, the Cook N Home one that @mgaretz recommended earlier in this thread. Not something that would be suitable for large scale cooking...or maybe even normal scale cooking but good for me. Not too wide but deep enough to avoid splatter. Set it at 350°F on rapid precise and aside from a < 10 degree overshoot at the very beginning, the temp tracked with my Thermapen checks. The end result was not a success (it was declared an abomination by at least 2 esteemed members 😮) but the frying process worked fine. At one point, I thought the food had gotten stuck to the pot because I couldn't seem to get it out but it turned out that my metal utensil was stuck on the magnet holding the probe 🙃

Yesterday's late lunch/early dinner was the Fennel and lemon scotch eggs with tomato chutney from Anna Jones' A Modern Cook's Year. Recipe available online here. These are a vegetarian version of Scotch eggs. 3-min eggs are coated first in smoked paprika then wrapped in a mix of mashed beans, shredded sweet potato, onion, parsley, fennel & lemon zest, dipped in egg, then in a mix of seeds before either being baked (for a hard-cooked egg) or deep-fried (for a runny yolk) The eggs were very fiddly to peel and I have to say this step was like trying to wrap little water balloons with bean dip. The bean mixture was tasty and I liked the idea of the seed crust but I found the amount of smoked paprika overwhelmed everything else. Deep frying for 3-4 min may have preserved the runny yolk but didn't really firm up the bean mixture as baking (400°F for 30-40 minutes) would have. Big difference there! Not a fan. Took a couple of bites and binned the rest. Decided to make myself a real Scotch cocktail instead of a faux Scotch egg 🙃

The other day, I picked up some of this Templar Roquefort at TJ's. It was clearly labeled "Limited" on the shelf. It's excellent. Super creamy when at RT.

Another sweet potato breakfast today. This one inspired by a Diana Henry suggestion for turning a baked potato into something more substantial. Roasted sweet potatoes, reheated on the Phillips Avance grill, topped with crème fraîche, watercress, Roquefort and toasted walnuts