blue_dolphin

There's a bit of discussion from @nickrey about the use of this feature to organize cookbooks in this post.

I'm delighted that we got some toutons today as I've really been looking forward to them! I've got a Google maps page open and am along for the ride!

Oh dear! An empty bag of something for Kerry and what appears to be ketchup on toast for Anna!!!!

Thanks for sharing that article. I think it will be interesting to see how things sort out. About 2 years ago, Gastropod had an episode (Eataly World and the Future of Food Shopping, transcript available here) that skims through a brief history of grocery shopping that includes Michael Ruhlman discussing his book, Grocery: The Buying and Selling of Food in America, and how things evolved from shops that specialize in perishables (greengrocers, butchers, fishmongers, etc) and a separate grocer for boxed and canned goods to the current model of a big centralized store selling everything. There's an extended diversion to talk about Eataly and Eataly World before they circle back with Rhulman. It's pointed out that no one is building an Eataly in every town but still, Rhulman says of the newest store a Cleveland supermarket chain called Heinen’s, "You know, you walk in there. It’s a powerful force. It’s like a cathedral of food." When he asked owner Jeff Heinen about the future, Rhulman says, " ...he looked out over the vast sort of center of the store, where all the commodity goods are, the Cheerios and the soda waters and the paper towels and the cake mixes and all that stuff. He said, you know, I see the center of the store shrinking. You know, this is all going to go away. And all we’re going to have is the specialty goods. You know, as grocers, we may go back to where we started, being purveyors of a very fine specialty goods. That may be our future.

You can see what mine looked like here. It definitely cooks down once you take the lid off.

My standard method is Judy Rodger's Zuni Café Cookbook recipe as described by @Margaret Pilgrim above. I usually let the salted bird sit in the fridge for 2 days if I can. So good. I also like this Buttermilk-Marinated Roast Chicken from Samin Nosrat's Salt Fat, Acid Heat that gets an overnight chill in a salted buttermilk brine. The skin gets very dark but the meat is super moist. The recipe is available online here on the website from her TV show

Cheese toasties and apple slices The cheese is the last of a hunk of Beemster's Hatch pepper cheese that's been available at TJ's lately. The apple came from a friend's tree and was excellent - crisp, tart and sweet. I'll have to ask her if she knows the variety.

Yesterday, I bought Andrea Nguyen's Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors: A Cookbook which was published earlier this year. $2.99 on Amazon.com. I've had it on my radar screen since listening to this interview with Evan Kleiman: Vietnamese cooking expert Andrea Nguyen goes simple. A couple of her other Kindle books are also low priced when compared to their hardback versions although they appear to be regular Kindle pricing, not limited-time sale prices. The listing for the kindle version of Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home: A Cookbook says, "The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including step-by-step guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food." This Kindle version is $4.99 vs $22.61 for the hardcover version published in 2012. The Kindle version of Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More: A Cookbook is $4.99 on Amazon.com vs $21.77 for the hardcover published in 2009. Sadly, none of these prices translate over to Amazon.ca Edited to add that a more careful search through this thread shows that both of the latter books that I listed have previously been bargain-priced at $1.99 or $2.99 so keep that in mind.

Sausage & waffle sandwich: One of yesterday's Cinnamon-Raisin Whole Wheat Waffles reheated from frozen in the CSO, breakfast sausage from the farmers market with a little maple syrup on the side for dipping

Cinnamon-Raisin Whole Wheat Waffles with Velvet Cream Cheese Spread p 38 The waffles have a nice flavor and come out nicely crisp but soften quickly. Dorie says to "butter" them with the cream cheese spread (3T cream cheese whipped with 1T heavy cream, 1.5 t cinnamon and 1 t sugar), then pour maple syrup over. I thought it would be too much but the cream cheese isn't particularly sweet and balances the maple syrup. The spread isn't something I'll make again (it makes me think of cinnamon raisin bagels which I hate) but I'm glad I tried it. The peach was not in the recipe but was in the kitchen and was excellent!

I do mostly Aeropress, electric drip, pour over or, rarely, French Press so I have no advice for Moka pots but I'm very happy with the now-discontinued Baratza Virtuoso I purchased 3 or 4 years ago. I was waiting for a refurb Encore to turn up on the Baratza site but instead bought an Amazon Warehouse "used - unused" Virtuoso when it popped up at a good price- the only sign of damage was that something that looked and smelled like coffee had been spilled all over the outside of the box 🙃. The new Virtuoso has a digital timer, which I wouldn't use since I weigh the beans first. I saw a refurb, original style Virtuoso on the Baratza site the other day. I like the company's commitment to repairing rather than discarding. I know you were asking for opinions of folks here on the site, not to be directed elsewhere, but if you haven't read it, you may find the recent coffee grinder review over on Serious Eats that factors in taste preferences interesting. Also this review on The Wirecutter.

Maybe ring up someone like this fellow and have one built to your specs?

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.