blue_dolphin

Classic Dan Dan noodles from Fuchsia Dunlop's Every Grain of Rice

Chip & dip pizza Ottolenghi's Simple has a Pizza Bianca that's topped with a mix of mascarpone, pecorino Romano, anchovy, lemon zest, spring onions and sage beneath thin, roasted, slices of potato. I made it simpler yet with just a layer of Boursin under the spuds, which are russet instead of the specified new potatoes. The crust was the pizza/pita dough from Shaya. So, yeah, nothing really from that original recipe 🙃

@rotuts, could it have been this recommendation from @boilsover for TJ's Delice de Bourgogne?

It's a sunny but cold morning here so I needed something warm - oatmeal! Topped with fig butter, thinned to a swirl-able consistency, and walnuts

Beans on toast Rancho Gordo Marcella beans tossed with pesto on garlic-rubbed rosemary toast and shavings of pecorino Romano.

Thanks for the report on the Poblano Ravioli. I haven't tried any of the TJ's stuffed pastas in quite a while but I'd say your thoughts are consistent with my experiences. I've generally tossed them with an equal or larger amount of steamed vegetables and dressed them with a light sauce usually flavored with something from my freezer stash of pesto, roasted garlic, sun-dried tomato purée, etc. for a quick meal. I should take another look at the selection and try something again - they are pretty!

Yes

@rotuts - I didn't ask if it was seasonal or not. All of the rounds on display had a "sell by" date of Feb 28. Not sure if it will be restocked or not. The texture is very rich and creamy. I enjoyed the mild flavor on the toasted rosemary baguette and with a dab of ancho chile jam. I'm not sure if it would develop a stronger flavor if you let it hang around but it's not a big investment so maybe give it a try?

I was surprised to see black garlic in mine yesterday. I'll have to look for the sun-dried tomatoes in a pouch as my TJ's has been out of them for some time. Back to TJ's, I picked up this little cheese a few days ago and finally tried it yesterday. A soft, washed rind cheese from Germany called Rubius. Very nice. Mild and creamy, just like the label says. I think it was $3.99 for this little 180g round.

I figured the citric acid in the Ruby Cacao was to add or enhance the fruity flavor that's suggested by the color. I have no intention to eat them out of the bag but they were fun to use to decorate Valentine cookies and I'll use them for other Spring-time treats. I recently picked up an item from the Fearless Flyer that I will return. The Chili & Lime Rolled Corn Tortilla Chips are coated with about 4X more seasoning powder than I care for - way too much sour/salty orange dust! They look like a take on the Doritos Dinamita Chile Limón Flavored Rolled Tortilla Chips. TJ's used to (maybe still do) sell some Chili & Lime White Corn Tortilla Chips that I liked. These? Not so much!

Orange Creamsicle Cookies - recipe at this link I chopped up some of those candied mandarin segments from Trader Joe's (photo in this old post) and added them to the mix

Here's a graphic that distributes a number of Scotch whiskys on a smokiness scale.

Fuchsia Dunlop's Emergency Midnight Noodles from Every Grain of Rice with some bok choy steamed in chicken stock and a fried egg Just the thing to warm me up on a chilly morning

Welcome, @MichaelB23! Have you tried making steamed cakes on the stove top or in a pressure cooker? Along the lines of this. Edited to add that a pineapple upside cake might be fun for the kids.

I'm very much looking forward to the finished dinner!

They would probably use the fryers used for the apple and cherry pies (do they still have them?) When I worked there - as a kid, so many, many years ago - we had 3 fryers. A double fryer for french fries, one for fish and one for the pies.

Another Valentine-y cookie decorated with the TJ's Ruby Cacao: Cherry-Nut Chocolate Pinwheels Both this recipe and the Chocolate Raspberry Thumbprints that I posted yesterday are from Dorie's Cookies and made from the same Do-Almost-Everything Chocolate Cookie Dough which can be rolled and cut for simple chocolate cookies or used in one or more of the 4 variations in the book. The filling in these is chopped dried sour cherries and walnuts, cooked with a bit of sugar and water until the syrup reduces.

Chocolate raspberry thumbprint cookies decorated with a drizzle of melted TJ's Ruby Cacao wafers

Dave Arnold discussed freezing bread on his Cooking Issues podcast a while back and said that freezing and thawing bread was equivalent to one day of age. I wish I could remember the source he cited. The bottom line, for me, is that it's never going to be quite as good as fresh baked but it's likely going to be better than the same loaf that's sat around for more than 2 days. I freeze bread all the time (fully baked and sliced) and I'm OK with that compromise as it allows me to have a few different types at the ready. Slices either go into the CSO for toast or defrost, wrapped at room temp. I use the CSO on steam-bake for pita or things like English muffins or sandwich rolls that need to thaw out before I can slice them.

Done! And with no ill effects. TX for the encouragement.

Made a batch of the well known Orange Creamsicle Cookies but flavored with lime zest instead of orange. I believe @Anna N dubbed these Lime Bees when she made them. I made a few with the addition of some Ruby Cacao Wafers from Trader Joes in addition to the white chocolate chips the recipe calls for. The TJ's website post says they are not recommended for baking but they seem fine. I'll try them in some chocolate cookies next.

Keep checking your Walmart grocery for the dark chocolate Oreos, @Toliver. Prodded by this thread, I found them at mine today. Looks like they were a new add as there was no tag on the shelf so I didn't know the cost until I checked out - $2.98. They are indeed very good. I usually like to try the flavors and then give the rest away but I'll be keeping these.

I bought some of the freeze-dried grapes today and to confirm @patris's answer - there is nothing raisin-y about them. Light, crisp, sweet and crunchy. No dried-fruit flavor at all. I also bought some of the ruby cacao wafers as I thought they would be fun to make some Valentine's chocolate chip cookies but the TJ's website blurb about them says not recommended for baking so I guess I'll have to come up with something else.

Yes, this calls for a "mature" cheddar. I prefer green vegetables in a curried paneer dish, just for the color contrast but the flavor would certainly be a good fit.

The rice setting on the IP is supposedly only good for white rice and is the only automatic function. It uses low pressure and some sort of algorithm to adjust for the amount of rice and water in the pot. If you're using PIP, it's unlikely to give an optimal cooking time and you'd be better off with a manual setting. This post on Pressure Cooking Today has links to the button functions for all the various IP models.