blue_dolphin

I'd really been enjoying the photos of your evening strolls and thinking how much I'd enjoy a bit of cool breeze coming off the water.....until you mentioned those dreaded bugs - then I just want to flap my hands around my head and keep moving 🙃.

I used walnuts, lightly toasted, because they were handy. Pecans would be nice but I’m hoarding a small bag because they are so $$. I meant to buy cashews per your post but I forgot. They are awfully tempting to nibble on, too!

Well, @JoNorvelleWalker only said a first responder was a German U-boat captain. She didn't say whether or not said captain was on board an actual U-boat at the time of the response. I suppose it could have been a long-retired U-boat captain aboard one of the vessels involved in the response but I'd be interested in hearing more.

Inspired in part by @rotuts's curry chicken salad breakfast from yesterday's post, I used some leftover roasted chicken, curry spices, onion, celery and TJ's Mango Ginger Chutney to make some of my own. I went light on the chutney and ended up dolloping more on top. I would have liked some crisp, tart apple in here but it still hit the spot.

After @Margaret Pilgrim brought up this topic yesterday, I decided to try these quick (4 hour) Miso-Cured Eggs that Samin Nosrat made with Nancy Singleton Hachisu in her Netflix show. That recipe, from Hachisu’s book, Preserving the Japanese Way is available online here, with process photos here. I boiled the eggs for 7 minutes instead of the specified 8. One egg wrapped in miso, the other waiting: As served on some Japanese-style potato salad: I'd like to try the egg yolks that get a longer cure/ferment next but this was quick and easy and they made an excellent addition to the potato salad.

Late lunch/early dinner Leftover roasted chicken (per Zuni Café Cookbook), Tomato Salad with Spicy Ponzu from Tim Anderson's Japaneasy, corn on the cob, Japanese Potato Salad from Japaneasy. Instead of hard boiled quail eggs, I made the Miso-Cured Eggs that Samin Nosrat made with Nancy Singleton Hachisu in her Netflix show. That recipe, from Hachisu’s book, Preserving the Japanese Way is available online here, with process photos here. I boiled the eggs for 7 minutes instead of the specified 8.

On day 2 of this year's Prime extravaganza, I looked through the deals and ordered a few household items that were Prime deals at very good prices (non-stick aluminum foil, 2.5 gallon zip-top bags, Method foaming soap refills, etc.) for a total of ~ $24 in "discounts" and ordered Pok Pok Noodles with the $5 book deal. Last week, I got an email saying the order would be a couple of days late. Today, I got an email saying the package had been returned by the shipper and a refund would be issued and I should place a new order - yeah, at full prices! Sheesh!

Going back to that last thread that I added a link to, I think I will try the miso cure and maybe the gochugaru. That last one might have a flavor profile that would limit its use but I could easily try just a yolk or two to test it out.

Yes. I have done it. @Anna N did as well, here. I think there are multiple reports floating around here. It does make a nice condiment. Here's a thread about them started by @Franci: link.

This might not count as a recipe but the first time I tasted pesto was also the first time I made it, ages and ages ago, and I was blown away. I remember walking back from the Santa Monica farmers market with huge bunches of basil and excitedly following the recipe. I used a crusty piece of bread to wipe up every last bit from the blender and thought I'd gone to heaven even before it made its way onto pasta. Not sure any subsequent batch has been as good!

That is my rule as well. Mandoline out: glove on!

I'd always used an old crock and thought the idea of spending money on a dedicated utensil holder was silly but I picked up an Oxo utensil holder at a discount store for about 5 bucks and I like it a lot. The dividers prevent most things from getting tangled up.

When I ordered my back-up, that's what I did - unpack to make sure everything was there, I ran a toast cycle and a steam cycle to make sure it was working, drained the tank, let it all dry out and put it back in the box. Only took a few minutes of hands-on time. That made me feel better but if the whole thing is too stressful, just follow the sound advice you got from @Okanagancook and @Shelby to put it away and don't worry about it.

I agree. I edited my above post to include a link to that episode of the podcast. The segment on the book starts a little past the 47 minute mark.

On a recent episode of Cooking Issues, Dave Arnold described this book as the On Food and Cooking" of its time so it's not strictly a cookbook but I've been enjoying dipping into it. The Market Assistant: Containing a Brief Description of Every Article of Human Food Sold in the Public Markets of the Cities of New York, Boston, Philadelphia, and Brooklyn; Including the Various Domestic and Wild Animals, Poultry, Game, Fish, Vegetables, Fruits &c., &c. with Many Curious Incidents and Anecdotes. It's by Thomas Farrington De Voe, originally published in 1867 and is available in various places including Google books: https://books.google.com/books/about/The_Market_Assistant.html?id=2z4EAAAAYAAJ Edited to add: If you want to listen to Dave's ramblings on The Market Assistant, it begins a little over 47 minutes in to this episode (titled There's Still DNA in that Glove, air date 2July2019) of the Cooking Issues podcast

To my eye, it looks like you have enough clearance for non-steam applications. I have granite countertops and have never put anything under the unit. I move it to clean underneath and there's no evidence of any damage that I can see or feel. I was able to put mine at the end of a countertop so the steam vents aren't directly under the upper cabinets but that doesn't look possible in your location. Edited to add photo:

My first one is about 4 years old and still going strong. It is my most used kitchen appliance and I use it multiple times every day.

Not that anyone can actually replace Jonathan Gold, but some months after his passing, the LA Times added restaurant critics Bill Addison, formerly roving national critic at Eater and Patricia Escárcega, a native Southern Californian most recently working as a dining critic in Phoenix. In April, after years of staff purges under previous ownership resulted in it being reduced to a page on Saturday, the LA Times re-established a standalone print edition Food section under the direction of Peter Meehan, former editor of Lucky Peach. Cookbook author Genevieve Ko and Ben Mims, formerly test kitchen director at Lucky Peach were added to the staff that also includes Lucas Kwan Peterson, Andrea Chang, Jenn Harris and Amy Scattergood. That's a long winded intro to sharing a link to this week's Food section which is devoted entirely to memories of Jonathan Gold. One of the articles is a full page of Gold quotes plucked from many reviews and the online version, A collection of Gold-isms, trumps the print edition as it contains links to the original reviews.

Upthread, there are mentions of Stella Park's DIY Fudgsicle recipe that appeared over on Serious Eats a few years ago but I don't recall if anyone actually made them. I used the Cacao Barry Extra Brute cocoa and skim milk that's recommend and I strained the mixture before pouring it into the molds because I was worried particles of cocoa or gelatin would adversely affect the texture but I didn't catch much in the strainer and the texture is very smooth and creamy. I subbed Grand Marnier for the 1T crème de cacao. It's barely detectable so if I really want an orange flavor, I'll need to add some orange extract or orange oil or add orange zest to the cooked mixture and strain it out.

This was my experience as well.

My old CSO still makes good steam so when I started using my new, back-up unit, the main difference I noticed (aside from the cleaning button, that I knew about) was the pre-heat on the convection-bake function. The old CSO starts counting down the time right away while the new one preheats then beeps before starting the time. I burnt a couple of things before I figured that out 🙃

Buckwheat Chocolate Chip Cookies from Sister Pie. The recipe can be found online in a blog post at this link. Not that it makes any difference to me, but this recipe uses all buckwheat flour so they are gluten free. I bought my whole grain buckwheat flour from a local mill and it is fairly light in color as are my cookies when compared to some I've see that were baked with Bob's Red Mill buckwheat flour. See the photos in the link above for the difference. The recipe calls for using a 1/4 cup scoop, mine are probably about half that size.

Adding my thanks and a question - are there any exotic 🙃 foods or cooking related items that you'll be bringing home from your travels?

No Amazon food/cooking purchases in line for me today but I might spend a few bucks anyway. I've been reading books on my iPad and am considering trying a dedicated e-reader so today's Kindle paperwhite price looks appealing. And I might order another Dot for the garage where my laundry is located. I've got a Sonos speaker out there already and the addition of voice commands would be handy. Whole Foods had organic, free-range, air-cooled chickens for $2.19/lb so I went over and got one to qualify for the WF $10 off Prime Day deal. Spend $10 at Whole Foods from July 3-16 and get $10 off on Amazon today and tomorrow. Not sure if I got a free chicken or $10 off a kindle or neither 🙃 Eat Your Books has added print cookbooks that are Prime Day deals today to their usual list of Kindle bargain books. The ones I looked at don't seem overly amazing deals. About five bucks off on Six Seasons, for example. Worth taking advantage of if you were already considering it but they're not giving stuff away. EYB also mentions the promo code PRIMEBOOK19 to save $5.00 when you spend $15.00 or more on Books offered by Amazon.com. Not sure if that works in other countries but it's listed under the US section so perhaps not. I noticed that a cookbook I'd had in my cart for about a week suddenly went up $5 in price yesterday. I'm curious if it will drop back down again after Prime Day.

I always gotta look things up. From Amazon's Wedding registry FAQ: