blue_dolphin

Indeed. The TJ's Less Guilt Woven Wheats were one of my must-haves and I usually kept 3 or 4 extra boxes on hand, just in case. On every TJ's visit, I scan the cracker section in hopes of spotting their return, then go to Walmart to buy Triscuits, one box at a time. So sad!

Another one from Maggie Hoffman's Batch Cocktails: Make Ahead Pitcher Drinks for Every Occasion though I did not make a batch this time. Greyscale by Anna Moss of La Moule in Portland. I went ahead and made the Earl Grey/honey syrup as the book directs but there's really no need to do that as I learned when searching for the recipe online: here's a single-serving version that wisely uses the Earl Grey tea and honey as separate ingredients.

Took me a minute to spot Kirby!

Lots of Tajín fans around here! TJ's been selling their own version of Chili Lime Seasoning for some time, too.

Yellow Indian Woman Beans and Bulgur with Preserved Lemon from Rancho Gordo's Heirloom Beans cookbook with little yellow tomatoes from a friend's garden I'd like to add a bit of crunch to this. Not sure if it should be celery or nuts....or both but I'll experiment with the leftovers.

Here's a link to the English version on their website: https://www.darto.org/us/pre-sale-august/

I like that Wine Country Chicken Salad. Used to bring it to work for lunch with some Wasa crackers (edible cardboard) and a bunch of crudités, That was back when I was gainfully employed. I occasionally make my own version. Maybe I should whip up a serving or two with some of that roasted chicken still in the fridge?

Thanks for correcting my faulty memory!

I don't recall anyone using the CSO super steam setting for bread but in this post above, @Ann_T said: Earlier, in this post, she said: Do either of those comments sound like what you were remembering?

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: