blue_dolphin

@KennethT, every time this commercial pops up, I imagine this is what your place looks like: The reality in your photo is much less dramatic 🤣

That sounds really good and makes me want a martini and it's not even 7 AM yet! My only hesitation would be that the buttered saltines say to serve warm and one of the comments said the leftovers weren't so good. You might want to bake off a few test crackers and let them sit around for a while and see how they hold up. Or just bring an alternate box of crackers you can swap in just in case they go limp.

I have purchased products from Japan, similar to this one (eG-friendly Amazon.com link), in local international or Japanese markets.

I've never seen them with salt on top either but the recipe popped up when I searched. It seems pretty easy and they're kind of handy to have on hand for mini sandwiches so I may give them a try, too. I noticed that one comment said that she'd used her stand mixer instead of kneading by hand and the author replied that he often did that as well so I'll likely do the same.

I like Ford's. And the labels peel off nicely so I can re-use them to bottle up limoncello or eggnog or whatever. Since Beefeater lowered the proof and (maybe just locally) increased their price, I've been using regular Tanqueray London Dry (47.3%) which has the advantage of being a couple bucks cheaper than Beefeater and still has that standard juniper-forward profile.

This recipe has salt on top

Yes, cooking the heck out of that fish would seem wise! To be clear on this dish and the book, the recipes are mostly from Kris Yenbamroong's Night + Market restaurants of that name in Los Angeles. He does draw on the foods and flavors of Thai street food where he lived with family but also on his experience growing up in the Los Angeles Thai restaurant, Talésai, that his immigrant parents opened, with his grandmother helming the kitchen. According to the header notes, it was his grandmother who came up with this idea at Talésai to take the flavor profile of the Thai dish, miang kham, of aromatics and crunchy bits wrapped in betel leaves and apply it to tuna tartare. He has more to say in the header notes, but that's the gist of it. Zero connection is implied to any fish served at a night market in Thailand!

In addition to Penzey's (3/4 cup bag of cinnamon is 2.6 oz, though the different spices vary) Spice House also offers small bags of most of their spices and as an added perk, those bags always ship for free, with no minimum, a nice perk if you only need a couple of things.

Cabbage and kimchi okonomiyaki from Tenderheart This recipe adds kimchi to the cabbage in the pancake and uses a gochujang ketchup that I love (ketchup + gochujang + soy sauce + sesame oil) in place of okonomiyaki sauce. I had the pan a bit too hot so that first side is kind of dark but no harm was done.

Tangy stir-fried cabbage and glass noodles from Tenderheart I doubled the amount of cabbage, slightly reduced the amount of noodles and added tofu

Today's breakfast was the Chicken and Ginger Pad Thai from Alex Guarnaschelli's cookbook, Cook with Me. This is not Pad Thai, nor is it even a good noodle dish. I used tofu instead of chicken and added some sugar snaps but that's not the problem. After the photo, I added a LOT of sambal oelek, which helped, but it still wasn't particularly good. This month, the cookbook club I participate in is cooking from Night + Market by Kris Yenbamroong. He includes a Pad Thai recipe that's rather untraditional, but really works. I decided to cook the other Pad Thai recipes in our club books, of which this is one. I'll spare you the details on this one but after I'm done, I'll post my findings over in the very ancient Pad Thai cook-off topic. Next up is Kenji's recipe from The Wok.

For many years, my boss was a professor from France. One day, at a gathering at his home, we were discussing the quality of croissants from various local bakeries. His little daughter piped up with her judgement that the best croissant was the one that left the most shattered crumbs on the plate. So true!

It’s rare that I dice mass quantities of anything and when I do, it’s the peeling I find more annoying than the dicing. Like big winter squash, tons of potatoes or tomatoes.

White beans and greens with 'nduja

I think the Paradice distinction is that dicing grid that may have been what made @lindag swoon and certainly what gave it a name that every autocorrect will try to fix! The Paradice 16 seems to be as big as the SousChef 16 so I don't think it's a size distinction alone.

Seems to be all about chopping and cutting, something I’ve never used my processor for.

Yeah, 200 cakes/hour is a lot but the OP didn’t offer much detail, so who knows?

Or maybe something like this?

I'm sorry you weren't able to get the Pimm's but glad you posted. When @lindag asked for suggestions for using her bottle of Pimm's yesterday, I knew I'd recently heard of something I wanted to try but couldn't remember what or where! @lindag, here's a link to the Porch Swing cocktail recipe on Deb Perelman's website. I have no Pimm's at the moment but the cocktail sounds nice and my Total Wine has it in stock.

Maybe he’s just an early riser? He said he got rid of it at 3AM… …which would seem to be before he posted and definitely before anyone answered.

I prefer experienced and discerning 🙃 It seems that restaurant has created expectations that they can't manage to hit, at least every day. Sorry, @Neely! I got mussels in this week's fish share so I started with a bowl of the Spicy Steamed Mussels With 'Nduja from Serious Eats.

I've never bought 'nduja in a jar, but I have frozen portions of it successfully. Here's what a Serious Eats article had to say about storing it: Also, I have to say that the 'nduja that the Pasta Grammar folks recommended, made in Seattle by a company from Calabria, is better than the Tempesta brand that I'd gotten previously. The Tempesta wasn't bad by any means, I quite liked it, but this stuff has more of the fermented tang you find in the stuff made in Calabria.

Compost

Good luck! Will you be preparing a control group of beans where you just throw the chiles and garlic into the Instant Pot while you cook them? Also, if the beans don't come out as flavorful as you'd like, just stir a big spoonful of that 'ndjua in with them! Guaranteed flavor booster!

I’m sure you can accomplish something like that during cooking. Just not sure what to expect during soaking alone.