blue_dolphin

In addition to time intolerance, you must have a taste for very pale toast!

They're just the Pearl tomatoes on the vine from Trader Joe's. Not summer tomatoes but not bad. I like to brighten them up with a squeeze of lime juice.

And everyone over 50 is on statins and can't have them 🙃. Thanks for confirming my own thoughts. I keep thinking I should try but I don't use enough of it to make it as frequently as I'd need to get good at it. Also I'm quite pleased with the Trader Joe's full fat Greek yogurt. Plenty of other things for me to play with!

@Smithy, I thought you were making your own yogurt. Am I mistaken or did you stop?

Fried Egg Sandwich with 'Nduja Mayo from Serious Eats Used a crusty, chewy ciabatta roll that I baked recently and made a mess eating but it was good.

It's not apparent from the title, but the personal family stories make this one a pleasure to read. You can read the introduction via Amazon's "Look Inside" feature. The book has no photos so you can skip it they are a must for you.

Smoked salmon, cream cheese, green onion and a sprinkle of Trader Joe's Everything But the Bagel Seasoning wrapped in a Staffordshire oatcake.

Hmmm. If I recall correctly, it's similar to the opinion of a French postdoc I worked with. She tossed her head with Gallic disgust and said, "Oh, I don't understand why you Americans love popcorn. It has no taste and only a terrible smell!

It says "Product of China" right on the label

Egg salad and watercress on a Staffordshire oatcake

@Smithy, I think the season for these may have passed, but if you should see the Stewart avocado or the Mexicola avocado, do try them. They have a very thin, dark skin which is edible so no need to peel unless you want to and they are very rich, maybe more so than the Haas. Due to the thin skins, I don't imagine they would be good for shipping but they are excellent for eating!

@TdeV, were you stirring in the same way and with the same frequency?

One of the Staffordshire oatcake toppings in The Modern Cook's Year is mustard, capers & rocket. Whole grain mustard gets mixed with crème fraîche and cheddar cheese before being spread on the oatcakes. I had no arugula on hand so I used radish tops. I have never fried capers before and they spattered all over my stove. I'm not sure that step was worth the clean up. I left the oatcake in the toaster oven a little too long so it wasn't as soft as the others but it still worked fine and I like the crispy edges.

Staffordshire oatcake with goat cheese and blueberry chutney (from Deep Run Roots) and a cara cara orange

1. Very handy to have it at eye level for easy monitoring 2. The stove below is a handy, heat-proof surface for setting down a hot container 3. Most of my microwave use is thawing or warming something that's going to go right into a pot on the stove so the location is extremely efficient.

If I had unlimited funds, I'd replace my double wall ovens with a triple stack of MW, steam oven and conventional oven. And maybe just a framed, finished opening with an outlet in the back for the MW so I could slide a cheap one in there vs the pricy built-ins. Though I guess if I had unlimited funds, I wouldn't be worrying about that 🙃

In my last place, I had an over the range microwave with ducted exhaust that was vented up through the second story roof. It actually worked pretty well. If I opened the window in the adjacent dining room, and used the highest fan speed, it really sucked the fresh air in and pulled any smoke/cooking up and out. Edited to add that my range at the time was a standard household gas range, no super high powered burners. If you've got high powered burners then a 600CFM fan (which is about the max you can get in an over the range MW), isn't really going to be enough. I'm in sort of the same situation now. My current thinking is that if I go through the expense of running the ducting then I should get a proper hood and relocate the MW. I don't use it all that often but that location is very handy. In my case, venting would be an easy straight up situation and the blueprints tell me there was an exhaust fan there at one time so it should be doable. All moot at the moment...no mun, no fun 🙃 though when the MW dies, I'll probably be forced to find some!

That's what I thought. Still baby but better than just baby spinach. Glad it worked out for you.

My research says that they work well with a gf mix. Today's Staffordshire oatcake, served on one of my grandmother's Staffordshire plates Roasted mushrooms, sautéed spinach & onions, Jarlsberg cheese. I went back and added some grainy Dijon mustard to my plate to dip into.

Nice catch! I like that they said to use your smallest pan. Andrés says to tilt the skillet to make a pool of oil for the egg. I used my little 5-inch Lodge cast iron skillet and it was perfect!

Fried Egg with Chorizo from José Andrés book Made in Spain The technique for cooking is interesting as it's fried in a little bath of smoking hot garlic-infused oil so it doesn't spread out and has more the shape of a poached egg but crispy around the edges. Sharing the plate are a pile of roasted mushrooms with garlic and rosemary and a piece of onion & goat cheese topped focaccia.

From what I read, you could use just white flour and no whole grain and some recipes just use oats and no flour at all so I think there’s a lot of flexibility. With your choices, I’d say the rye would be nice in place of the whole grain flour.

No, but you did have a Paragon sensor at one time. I believe @JoNorvelleWalker wants to avoid exposure of her Paragon sensor to conditions incompatible with its health.

Afternoon snack. Heated in the CSO so the edges are crispy and the middle chewy. Slathered with butter and drizzled with hot honey. Could be addictive....

Probably. There is a similar recipe in The Modern Cook's Year and her instructions say "body temperature." I still think "blood temperature" sounds unpleasant in a recipe. And whose blood, anyway? A cold-blooded assassin? A hot-blooded young lothario? Not to mention that human body temperatures are reported to be decreasing. I used a thermometer and went with 97.5°F to account for that.