blue_dolphin

Buckwheat waffles with orange marmalade butter p 58 In addition to a small portion (1/4 to 3/4 all purpose) of buckwheat flour, these also contain rolled oats, wheat germ (I subbed ground flax seeds) and walnuts so they're more of a multi-grain waffle than just buckwheat. The header note says these are best made in a deep-grid Belgian waffler. I used the thinner one I have and got four half cup, 7.5 inch diameter round waffles from a half recipe. They are to be served with maple syrup and an orange marmalade compound butter (1/4 cup marmalade whipped into 1 stick of butter and shaped into a log). I substituted lemon rosemary marmalade and found it a bit soft to slice into pretty pats - I'd just pack it into a little pot - but the flavor is quite nice. No maple syrup needed.

Thanks for resurrecting @Darienne's comment from some years back and adding your own as it gives me a chance to share this LA Times article: Sikh drivers are transforming U.S. trucking. Take a ride along the Punjabi American highway. It's not a food article but food certainly plays a role. And: How a rural Oklahoma truck stop became a destination for Sikh Punjabis crossing America Also this background piece: Behind the Story: On a search for Sikh truckers

The new Vivian Howard PBS show will be called South by Somewhere and will air on PBS in early 2020. From Eater: Vivian Howard Will Explore the Diversity of Southern Cuisine on New PBS Show

In this post, @Anna N shared her method for freezing individual portions of rice and reheating in the microwave. Would something like that work for you?

These Mustard Waffles with Chunky Egg Salad p 82 have already been reviewed above so I just posted them over in the Breakfast thread but decided to add my waffle comments here, too. The waffle recipe is available online at this link. My yield was six 1/2 cup, 7.5 inch diameter waffles. They softened rapidly after coming out of the waffle maker but crisped up nicely in the CSO. I froze the leftovers and they reheat nicely. I ate some as open-faced egg salad sandwiches for lunch yesterday as soon as they were made. I re-heated a few wedges for cocktail nibbles with a smear of chèvre. I finally got around to plating more or less per the recipe with arugula (I dressed it lightly with a preserved lemon vinaigrette) and tomato for breakfast this AM. Excellent combination. I'll make these again.

I've seen wedding registries that include "experience" gifts like trips so things like cooking classes, wine tasting trips, etc. might be a fun option. Or gift certificates to a gourmet grocery or a place like Eataly.

It hit the spot. Crisp, toasted whole grain Sonora wheat baguette, salted Kerrygold butter and melty chocolate - what's not to like? I liked the flavor of that chocolate bar from TJ's but eaten on its own, I didn't care for the gritty texture of the coarse ground coffee they put on the outside so it had been sitting in the cupboard waiting for me to chop it up into cookies or something. This was a perfect use! Today's breakfast was what I'd intended for yesterday, the Mustard Waffles with Chunky Egg Salad from Dorie Greenspan's Waffles from Morning to Midnight. These waffles are kind of addictive. They soften fairly quickly after coming out of the waffle maker but are easily re-crisped in the oven.

I had plans to make waffles with egg salad from Dorie's waffle book. While the eggs were boiling, I happened on @Anna N's speculation over in the Manitoulin thread: So I had this with a mug of black coffee:

Nice!

Previously frozen roasted asparagus & potato waffles (revived nicely in the CSO), scrambled egg and tomato salad with spicy ponzu from Tim Anderson's Japaneasy

A riff on the Macanese Meat-and-Potato Hash (minchi) from Milk Street Tuesday Nights. Fat Rice says "minchi" might have originated in Goa, so I figured I could use the shortcut of breaking up a patty of homemade Goan-style chouriço from the freezer. I guess this actually makes it closer to the Choriço Potato Salad from Season, which I've made before. Or a mish mash minchi hash 🙃? After browning the meat and removing it from the pan, Milk Street has you wipe the pan and brown the par-cooked potatoes in fresh oil, while Season cooks the potatoes and meat together so the spuds soak up the porky seasoning.

I had a hard time deciding whether I should click "Like" for the eggs, "Thanks" for your acknowledgment of my enabling ability or "Ha ha" for the shoe leather comment 🙃!

Lovely indeed!

From this article in Food Business News about Beyond Burger: And from the Impossible Foods website:

I just got my shipping notice!

Thanks to @andiesenji's recommendations, I also ordered the Sir Spice sampler and have been very impressed with the quality - so much fragrance! And like you, I'm also in the market for more pepper mills 🙃. I presently have 3. A Unicorn 6" (which has been out of stock for some time now) for my usual Tellicherry, a wooden one with a very fine grind for white pepper and an inexpensive glass one for a rainbow mix that's more for looks than taste. I was going to buy at least one more Unicorn but the IKEA grinders that @rotuts mentioned seem like a good, inexpensive option.

Roasted Eggplant Pizza with Za'atar & Feta from Milk Street Tuesday Nights. Roasting the sliced eggplant while the pizza steel heats up is a nice touch. I used ~ 1/2 the amount of salt called for but with the feta, the pizza was still too salty. I found it curious that the pizza section of the book leads off with a comment that store-bought dough is sometimes half-hearted in flavor but no recipe for homemade dough is provided or recommended.

I shouldn't call it "my" pimento cheese as it's rightfully Vivian Howard's recipe but I've made it numerous times in the last few years. Go back to my older post for a link to the recipe and the cheeses I used:

I've also become quite addicted to the Benne wafers. Along with a handful of nuts, they are the perfect accompaniment to a cocktail or a glass of wine. I put the blame for this new habit of mine squarely on @lemniscate & @Maison Rustique! I also picked up some of the pimento cheese. I won't hold @patris liable as the TJ cashiers were the ones to tip me off on this one. I like my homemade version better but this is not bad at all with a significantly better sharp cheddar punch than any other commercial product I've tried. The recipe I have makes a volume larger than I should have in my house without large numbers of guests so this was a nice treat that probably won't kill me.

Ketchup: 👍👍 Mayo: 👍👍 MW: 😱🤢🤮

Late to the Patsy Cline party here but I have to share that this morning, inspired by this thread, I queued up a Spotify "Top Tracks" playlist that included all of the tunes mentioned above and a few more and was tapping my foot against the table leg as I reviewed photos of my Mom's 90th year (inspired by @liuzhou's lovely story here) when I realized that the lamp hanging over the table was swaying to the music and had been for a while. What? Earthquake! Here, at some distance, it was a very gentle, rolling motion that went on for some time but nothing sharp or jarring. I know there is damage in the local, sparsely populated area but hope our other SoCal members and all in the area are OK. I stopped by the library yesterday and picked up the Milk Street Tuesday Nights cookbook. Looking forward to hearing what you think and make from it! I've got the fig and blue cheese pizza in my sights.

I'm glad it was helpful. I wasn't sure if you were just joking in order to take the convo full circle! I'm looking forward to trying this for both tomatoes and stone fruit. I've used the CSO to roast stone fruit and can confirm that the pressure differential that builds up certainly does lift the skins whether that is your goal or not!

I've seen steam oven recipes for yogurt, like this one from Miele, who actually have a yogurt function on some of their steam ovens, but I don't believe the CSO is well suited to that purpose. It doesn't have temp settings low enough (I believe 125°F for plate warming is the lowest) nor time setting long enough for what you'd want for yogurt making. And in my kitchen, I'd never allow the CSO to be tied up for that many hours 🙃

I do believe so:

Yeah. I was going to call for an ergonomic assessment 😉