blue_dolphin

They are coming along nicely. I've been seasoning them on the stovetop, a couple at a time, adding a layer when I think of it. In the photo below, clockwise from upper left, the N. 20 paella pan just got cleaned up and is ready for its first layer of oil, the N. 25 paella pan is done and has passed a fried egg test, as is the old style N. 20 saute pan. Both received ~ 10 layers of oil. In the lower left, the new style N. 25 saute pan is somewhere around halfway done. You can compare that small paella pan to this photo I posted previously as it looked out of the box. I tried to get the inside as clean of marks as possible but for the outside, I only scrubbed with steel wool until it felt smooth and not sticky. I'll take another class photo when I'm done.

I was just trying what I had on hand to get the gunk off. Once I was finished, the surface felt nice and smooth (as do my fingertips 🙃), and I'm making good progress on seasoning it. It lacks the all-over darker coating that made the originals look more evenly seasoned from the start but I'm sure I'll get there. Just disappointed to have to do so much scrubbing!

The 101 freeway was re-opened yesterday and my pans were delivered. They were all in the box, thanks to DHL for the extra packing tape: Indeed, the finish on these is much rougher than the DARTO pans I've purchased previously. From left to right: N.20 and N.25 paella pans and N. 25 Saute pan. They were all both sticky and rough when I removed them from the box. I've spent a good amount of time with hot, soapy water, Barkeepers Friend, Goo Gone and steel wool just to get the N. 25 saute pan ready to season. For comparison, here's one of the old style style pans along with the new N. 25 saute pan. That old pan hasn't been seasoned but it arrived with a clean, very smooth finish. I like the slightly rounded finish on the handles but otherwise, I'm rather disappointed in the new style.

My last DHL notice says my FLYING PAN STEAL is "is awaiting the next scheduled movement" The website tells me it has arrived in Van Nuys, CA and I know that due to the active fires and freeway closures, there is currently no straightforward way to get from there to here. Hopefully it won't get lost in the meantime!

I do like the idea of making a tequila-based lime-cello for sipping. I understand rapid infusions can be preferable for ingredients that would otherwise be too bitter or spicy for standard infusions but am wondering about the advantages of the sous vide method or an iSi whip instant infusion for something like lime zest that infuses quite nicely over time. Have you compared the sous vide method to old fashioned days/weeks long infusions?

Maybe so....still a bit gray looking to me. And, of course, I know it's not pâté 🙃

I don't mind seeing the browned, crispy scrapple on the plate, but I had to avert my eyes from the uncooked product 🙃

These people: https://homeandcooksales.com offer periodic 3-day sales of All-Clad factory seconds. The current sale started yesterday and ends tomorrow at midnight EST. Shipping this time is a flat 5.95/order. Discounts off the list price vary by item and range between ~ 40% and 80%. The interface is sort of odd with all the terms and conditions and a request for an email address upfront but I've ordered from them twice and been pleased so I thought I'd pass it on. Items arrived well packed in original All Clad packaging. One pan had a very small scratch on the top rim and others appeared fine to me.

A bit chilly this AM so I warmed up a bowl of the Zuni Café Roasted Applesauce that I made the other day and had a couple of spice wafer cookies on the side.

What sort of coconut did you use? Sweetened flaked? Something else?

I also got a notice from DHL today saying that my order had been picked up. It also says it will be delivered to me by the end of the day on Wed, Nov 7, which seems a bit optimistic to me but we'll see.

Nothing like a very long westward travel day for maximum meal opportunities!

Bresaola Salad with Arugula and Parmesan from Shaya. I substituted frisée for the arugula that's called for in the recipe because it's what I had on hand. This uses a Preserved Lemon Vinaigrette which is flavored with both za'atar and preserved lemon which bring a different and decidedly non-Italian seasoning to this salad plate.

There's a topic devoted to discussion of this over here with a link to a video review. I haven't seen anyone in the group actually reporting that they've used one yet. Edited to add that I don't have any counter area with access to an outlet that also has enough headspace to use this since the "fryer" lid is hinged and needs to stand up in the open position when you are using the pressure cooker so it's a no-go for me.

Today's breakfast consisted of these toasts spread with ricotta and topped with date & walnut pesto that I posted over in the crostini topic. From Shaya.

Ricotta with Date & Pecan Pesto from Alon Shaya's book, Shaya. The "pesto" isn't actually pulverized in a mortar or blender. Parsley, toasted pecans (I subbed walnuts) and dates are mixed with Parmesan, olive oil and balsamic vinegar.

Yes, that certainly looks amazing. And I don't even like meatloaf 🙃

Za'atar Toad in a Hole from Shaya The bread (Glenn country rosemary batard from Roan Mills) is spread with a mix of mayo & za'atar before cooking. It was sort of an oblong shape so I used little peewee eggs to make two small toads instead of one in the middle. Per the book, this is served with a simple tomato and scallion salad dressed with lemon juice and olive oil.

I'm wondering if it's time to resurrect this thread?

What??? The Princessmobile is underway? Did I miss the notifications?

Ottolenghi calls for Rose Harissa in several of the recipes in this book and recommends the Belazu brand. You can scroll down at this link to the "Why add roses" section for more info. I usually make my own harissa but I actually bought a jar of Belazu rose harissa so I could try it. In this recipe, with the olives, capers and tomatoes, I couldn't pick out any distinctive rose taste. At most, there is a mild floral component to the flavors and that may be due to the power of suggestion since I was sniffing and tasting for it. I didn't find the rose harissa to be so special that I need to purchase it again.

Pappardelle with Rose Harissa, Black Olives and Capers from Ottolenghi's Simple p 188. Topped with yogurt, per the recipe. I added zucchini so I could call it a meal. I wouldn't have thought to make a pasta sauce with harissa as the main ingredient so I found it interesting. While I enjoyed it, I think I'd prefer this sauce over polenta.

Do you have a link? Are you referring to this piece from a few weeks ago, The 19 BestCookbooks of Fall 2018, or is there a new list out?

My version of the Warm Duck Salad with Wet Walnuts and Beets from Russell Norman's Polpo. My biggest problem with a duck confit salads is always nibbling so much of the warm duck that there's not enough left for the salad. Luckily, I controlled myself and saved some for the salad. I had never heard the term 'wet walnuts' before, except as a sweet nut topping. The local farmers markets have green walnuts in June for making Nocino and Vin de Noix but according to the header notes, this is something different, "one of those great delicacies of autumn." Well, apparently I missed the boat as Google tells me they are available around here in Aug and Sept but no longer so I used very fresh, but regular walnuts. The recipe says to boil the beets with a splash of red wine vinegar. I think this salad needs a bigger punch of acid so after cutting them up, I lightly pickled my golden beets in Katz's white wine vinegar. I also subbed frisée for the arugula as it was already in the fridge and it holds up better to the warm duck.