blue_dolphin

I have not. But nor am I certain what it means to "blanch" corn. Are we talking whole cobs? Trays of raw kernels? How is the blanched corn used?

Slunch? Is that something between a snack and lunch? Leftover lemon linguini with the addition of sugar snap peas and a few scallops

I totally agree. Steam-bake at 250 - 275°F is perfect for gently reheating a plate of pasta without drying it out but would likely make a breaded coating soggy. Crank that same steam-bake setting up to 425 - 450°F and it perfectly re-crisps any sort of breaded or battered fried stuff. I know @Smithy asked about re-crisping fried potatoes and that's one I haven't tried.

Frozen English muffins or sandwich rolls go in the CSO on steam-bake @ 300°F for 3 min to thaw, then split and back in to toast. I don't like the effect a microwave has on bread products so I've never use it for that. I generally freeze stock in zip locks so I thaw by immersing in warm water. I might use the immersion circulator or warm/hot tap water. If it's just an ice cube of stock, I'll put it in the CSO in a little pyrex cup, which is the same thing I use to melt small amounts of butter. Another nice CSO use is for gently warming cheese using the warming setting @ 125°F for a few minutes. Perfect for taking the chill off a nice blue or brie.

Linguini al limone with zucchini & shrimp

If I remember correctly, a perceived issue was that the crumb mixture with a bit of liquid vinegar failed to adhere to the green beans in the way that a dusting of completely dry powder did. Clearly, many good ways to tart up a dish!

I've had a few different citrus squeezers. All miserable and more likely to spray juice across the room or in my face than in any useful direction.

I own the hard bound version of Eric Greenspan's The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic: A Cookbook, so perhaps I'm in that group.

I've never seen the oil separation either but also use just a modest amount of tahini and no additional oil. I have seen a bit of a change in texture on thawing but didn't find it problematic. However, I don't usually try for the ultra smooth, peel-every-chickpea texture.

Yes, absolutely you can freeze hummus and pretty much any other bean dip. I used to store in small Rubbermaid cups and they helped keep my veggies cool as they thawed out. Also handy to have a larger size on hand in the freezer for a last minute veggie platter.

I would do sous vide. I've only done stuffed chicken breast that I pounded out a bit, stuffed and rolled not as you've described but I still think it's the way to go. Edited to add that I usually go with 145 -150°F, measure thickness and check the pasteurization table for poultry on Douglas Baldwin's site, usually something in the 1.5 hr range

Dahi Toast (Spiced Yogurt Sandwich) from Indian-ish by Priya Krishna with Ritu Krishna. Tomato chutney on the side. Surprisingly good. During my AM walk yesterday, I listened to Priya and her mother Ritu making these toasted sandwiches on a Splendid Table podcast episode from back in May. I couldn't quite imagine a grilled yogurt sandwich being anywhere near as tasty as grilled cheese so of course I needed to try it. Made a quick trip to the Indian grocery store for curry leaves and a stop at Sprouts for a loaf of sourdough and I was ready to go. I subbed in a hot red chili for the green chili called for and like the color. I'll have to try again when I have the recommend condiments of ketchup and cilantro chutney.

Here's my mini version of @kayb's peach ice box pie, adjusted to fit a 6-inch springform pan. Like @kayb, I found the peach flavor to be relatively mild. The fresh peach slices on top really helped bring the flavor out. I found the texture to be light and creamy. I didn't have any graham crackers so I used some Ginger-Molasses Spice Cookies that I'd baked a while back and set aside to try as a pie crust. The flavor is great but the spices overwhelmed the more delicate peach flavor. I'll stick with a more neutral crust next time. I'll also add a more generous amount of lemon or lime juice to enhance the fruity-ness of the peaches. So I have a record of what I did for a 6-inch pie: Mix ~ 1 cup cookie crumbs with 1T melted butter and press into the bottom of a parchment-lined springform pan, grease sides with butter. 1 large peach (9 oz), cut in half, pitted and roasted, cut-side down, 20 min @ 350°F as I do when making peach purée for popsicles Puréed the roasted peach, skin and all, in the blender, this yielded ~ 3/4 cup Added 1T lemon juice (I also do this with popsicles), 1 1/4 * large egg and a bit more than half a can of sweetened condensed milk and blended to mix. The yield here was ~ 2 1/4 cup Pour over crust and cover with foil. Bake in CSO with shelf in lower position on convect-bake @ 325°F for 40 min. Cool, chill, top with fresh sliced peaches and whipped cream. * I've been freezing beaten eggs in ~ 1/4 egg ice cubes to use when I need an egg wash or a partial egg. Not sure they extra bit of egg was necessary but, like Kay, I was concerned it might not set up so I threw it in.

Dill Chicken Braised with Figs, Honey and Vinegar from Zuni Café Cookbook Served over polenta

Thank you and much sympathy on the tooth. Ouch! I went ahead and started my own experiment based on your original, barbered down for a little 6-inch springform pan. Now that I've seen your response, I think I'm on the right track. I just put it into the fridge and probably won't try it until tomorrow. I'll report back.

I'm assuming that it's a riff on this: Incorporating these thoughts: I'd love to hear the specifics, too, as I've got peaches on the counter as well!

Vinegar: now in powder form

That's what I thought, too. Acid without liquid.

I'd guess 6 servings. I used about 1/2 cup of batter/waffle and, if I remember correctly, got six 6.5 inch diameter round waffles. I believe that would work out well for the shrimp, too.

Breakfast sandwich with Broadbent Country Ham biscuit slice, fried egg and Red Butte Hatch Chile cheese from Beehive Cheese (purchased at TJ's) on a TJ's take & bake roll

@rotuts, did you happen to read the story before this note was added: "This story has been updated to remove statements from Christopher Kimball, who was not authorized to speak about the settlement." I did not but I'm curious what he said.

I mentioned earlier that this recipe had a lot in common with the Crispy Cornmeal Waffles in Dorie Greenspan's waffle book. Over here, when @Chris Hennes made that recipe, he used Bob's Red Mill coarse ground cornmeal and felt it gave the waffles an excellent texture. Since that Joy the Baker recipe didn't say anything about what kind of grits to use, I decided to follow Chris' lead and used a fairly coarse, stone-ground cornmeal from a local miller, Roan Mills, made from yellow dent corn. The recipe I used says to let the batter sit at least 5 minutes, I let it sit ~ 30 minutes. Dorie's recipe specifies coarse, stone-ground cornmeal. She doesn't recommend any resting time but does use a bit more liquid. I'll speculate that one can likely get a decent waffle with most any kind of grits assuming you've got at least half flour in there to carry the structure. Recently, I made the Brown Sugar Kitchen Cornmeal Waffles and used the relatively fine Arrowhead Mills yellow cornmeal. Different recipe, of course, and since they were yeasted, the batter rested for ~ 6 hrs, but they came out well, too. Maybe I'll put my speculation to the test with some of the Barkley's Mill White Corn Grits I've got hanging around. They're stone-ground with a range of particle sizes from very fine to moderately coarse.

Ahhh! There’s no place like home!

The shrimp are kind of lemony-herby-garlicky and I liked the way the cheese balanced the acid and goes with the bacon. I also liked the bit of chew the melty cheese added to the crispy waffle. Instead of the Monterey Jack the recipe specifies, I used some of the Jasper Hill cave aged cheese from TJ's and I used what I thought was, "a good pinch" as the recipe says and put the waffles in the CSO just long enough to make it melty. I'll add that ingredient list for the waffles calls for 1/2 cup of sliced green onions but the instructions never mention adding them. I ended up making some waffles with and some without the green onions. For this dish as the onions are an flavorful addition. The waffles themselves are excellent and can be used with either sweet or savory toppings. Very similar to the Crispy Cornmeal Waffles in Dorie Greenspan's waffle book where she suggests serving leftovers as a side with a bowl of soup. Also, I think the cooking instructions for the shrimp - cook until pink, then add the lemon juice, bacon and herbs and cook for 3 more minutes to reduce, then keep warm over low heat while you make the waffles - is a recipe for overcooked shrimp. I'd certainly make the waffles first then the shrimp and would consider removing them from the pan for that 3 min cook or adding and reducing the lemon juice before adding the shrimp.

Paying for an in-house phone call is an obnoxious policy. Some of the menu items sound promising at first glance but viewing through the lens of your previous posts removes that optimism. For example, I'm sure that baked herbed chicken thigh isn't the CSO perfection we've grown to expect and probably starts out boneless and skinless to boot. As long as it's not too cold in the room, I'd be tempted to order the orange sorbet and vanilla frozen yogurt to make myself a creamsicle dessert. In my experience, hospital room temps seem to be set at Arctic levels, maybe for the comfort of staff who are racing about in an aerobic fitness zone. When I spent a lot of time in the hospital with my cousin, I had to buy myself a fleece jacket in the gift shop....in mid-summer....in Houston! Yay! @Anna N on the loose!