blue_dolphin

I stir fry squid the same way that @liuzhou described in this post earlier in this thread - no starch. Edited to add that I add garlic and fermented black beans to the oil before I add the squid and I skip the oyster sauce that he used at the end.

A few new Kindle offers that I noted over on the EYB list. All are $2.99 on both Amazon.com and Amazon.ca Dorie's Cookies and Dorie Greenspan's Baking Chez Moi. I believe both of these have been offered at this price in the past, at least on Amazon.com, not sure about .ca I have the paper version of Edward Lee's Buttermilk Graffiti, I've plugged it before over on the cookbooks topic and it's absolutely worth a read. The paper version of Morimoto's Mastering the Art of Japanese Home Cooking is $38 so I'm not likely to spring for it, but I might go for this $2.99 Kindle version The Kindle version of a book that @Anna N mentioned just upthread, Better Homes and Gardens 13x9 The Pan That Can: 150 Fabulous Recipes is now $2.99. Editing to add one more: I clicked "Buy" on A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere. It's $1.99 (sadly NOT on Amazon.ca) and sounds like it might be fun to read.

I like the idea of a dual purpose appliance but the need to have that fryer lid hinged open while either sautéing or using the PC is problematic for me. I'd need to place the unit awfully close to the edge of the counter top to clear the upper cabinets and I'd be unable to slide it back out of the way as I do with the IP once it's up and going. The cord is a couple of inches too short to allow it to be placed on the stove where there's more vertical clearance. I'm safe!

A quick Google around suggests that they are making candied melon slices, not candied peel. There are a number of recipes that are very similar to the one that was linked to in the OP's calissons recipe, boiling and reducing the syrup daily and pouring it back over the sliced fruit for 7 or 8 days. Here's a photo I took in a market last year. Melons are in the second row from the bottom, second tub from the left.

I don't think I can ever post anything to compare with that plate of scrapple. Curry chicken salad on a mini croissant and a few grapes from the farmers market

Thanks for sharing those, @joiei! I never seen a fancy cake competition. I love looking at the cakes featured on Cake Wrecks. Obviously, given the name, the cakes posted during the week are wrecks and often hilarious but the Sunday Sweets posts are amazing!

Perusing the latest list on EYB, I picked up the Kindle version of Zingerman's Bakehouse for $2.99. The paper version was published last fall and there are some very good reviews. This one and all the books mentioned below are the same 2.99 price on Amazon.com and Amazon.ca Also in the baking realm, Joanne Chang's Flour, Too is another $2.99 Kindle bargain Ditto for Tartine Bread (which I bought last year at this price) and Tartine 3. I own the paper version of Yotam Ottolenghi's Plenty: Vibrant Vegetable Recipes from London's Ottolenghi and have cooked a lot from it. The Kindle version is currently $2.99

Nice! What's in the middle, under the ginger? Egg?

Building on the broadness of the term "curry," I'll share this most inauthentic contribution - Curry chicken salad with apples and cashews I used the spice mixture I posted about the other day, Trader Joe's mango & ginger chutney subbing for my usual Major Grey and a handy sous vide chicken breast from the freezer. To compound the inauthenticity, I enjoyed this with some Pão de Queijo (Brazilian cheese bread made with cassava flour) that I bought at the farmers market On the more authentic side, my Indian friend taught me the flavor enhancing power of toasting spices so even here, I lightly toast the spice mixture before adding it to the dressing.

I'm glad to know I'm not the only one to have experienced IP challenges with boiled eggs. I thought I was the only one who couldn't nail it consistently 🙃 That's what I do as well. It's quick because you're only boiling an inch or so of water and 8 min in the steamer and into an ice bath gives me a soft jammy yolk.

Inspired by @Anna N and a monster celery lurking in my fridge, I set up 2 versions of the celery in fish sauce The bag on the left was made with fish sauce, soy sauce, white wine vinegar (Katz late harvest sauv blanc), yuzu juice (bottled) and de arbol chile The bag on the right has fish sauce, soy sauce, Trader Joe's yuzu hot sauce and yuzu juice (bottled). The yuzu hot sauce has a green chile flavor so I'm interested in seeing how that will compare to the dried red de arbol chile. Next grocery trip will include rice vinegar and lemons so I can set up some with the original recipe as written.

My apologies for referencing sub par information. I will edit my post so the OP can hopefully avoid it.

I almost took a photo of the huge mass of artichoke-waste next to the tiny, trimmed hearts. Sheesh.

It's not spring, but we get locally grown artichokes at the farmers market in both spring and fall. These were the first of the fall crop, at least that I've seen, and I used them to make the Grilled Artichokes with Artichoke-Parmigiano Dip from Six Seasons p 70. Basically artichoke hearts, two ways. Some are poached and turned into a dip and the rest are grilled. I took note of a review in another forum and used less than a cup of crème fraîche vs the 1.5 cups called for but the dip still looks very saucy compared to the photo in the book, even after I added a bunch of extra marinated artichoke hearts to bulk it up. Nonetheless, it's a tasty dip. I think I'll use some as a dressing to make a shrimp or crab salad. I've never had grilled artichokes so I was curious to try them. That box is now checked but the view was not worth the climb, a statement that sums up my take on fresh artichokes in general. I actually grew some in my garden a while back and just let them bloom into big purple flowers because I was too lazy to deal with them!

I already plugged this podcast just upthread but I'm doing it again. Last night, I spent a most relaxing hour listening to the 3rd episode of Yotam Ottolenghi's Simple Pleasures podcast where his guests are Lin-Manuel Miranda and his wife, Vanessa Nadal. Whoever is producing/editing these episodes is doing a wonderful job capturing the casual conversations between Yotam and his guests. This was was particularly fun to listen to the two of them fanboy over each other. Just what I needed after I overdosed on much less pleasant news and commentary. And the linked recipe for braised eggs with leek and za’atar (from his new book, Simple) sounds delicious.

I'll add that the Sweet Maria's website contains a wealth of helpful information - from general roasting overviews with photos and videos to tip sheets on specific roasters, like yours. Edited to add that per @cdh below, that tip sheet apparently contains incorrect information. My apologies for directing you to it. I am no expert but I found their website extremely valuable.

Baked Pasta with Artichokes, Greens and Too Much Cheese from Dining In p 159 This is a vegetable lasagna-type dish. I used frozen instead of marinated artichokes, added a bunch of mushrooms and made a 1/3 recipe in a loaf pan. As can be seen, the top layer of pasta got dried out and rather crispy. This is a re-heated leftover so that effect is increased but was present in the original, as would be expected given the instructions. I'd say this was OK, not great. Out of curiosity, I may repeat it with the marinated artichokes called for but I'm not overly excited by it.

Mixed up some masala so I can contribute something to this thread The recipe is from a former colleague from India - Uttar Pradesh. She mixes up a big batch and used to replenish my own stock whenever I asked. When I moved, she scaled the recipe down for me. I managed to crop out a few items - saffron, salt, sugar and turmeric

Leftovers from the artichoke & spelt salad I posted about over here. I skipped the fresh herbs and added some sautéed mushrooms, onions and spinach leftover from another recipe and a 6.5 min egg.

I turned back to Spring and the artichoke chapter of Six Seasons after picking up some at the farmers market. First up is this Artichoke and Farro Salad with Salami and Herbs from p 69. Like the Fava, Farro, Pecorino and Salami Salad I posted about above, this is kind of like an antipasto platter crossed with a grain bowl. I used spelt instead of farro in both recipes. This one includes the crunch of dried breadcrumbs but could benefit from some crisp vegetables, too. The recipe calls for 4 poached artichoke quarters for 4 servings. I'm thinking it should probably be 4 poached artichokes, quartered and that's about what I used, though I seem to have buried all of them in the photo. They are in there!

Understanding the ways of Amazon pricing is beyond me but I very much appreciate your posts. You are not dumping lists of books but choosing deals that may be of interest to this group of cooks. The Amazon cookbook Kindle deal page is usually awash in books devoted to popular diets or specific appliances or gadgets. I appreciate that you pick the good ones and particularly that you regularly take the time to include information gleaned from reviews or other sources. Thanks!

@Pastrypastmidnight recently mentioned seeing the beans back at Costco here.

Correct. From a news article in Forbes (2012): Relatedly, I read a NYT article the other day, Congratulations. Your Study Went Nowhere, that discussed the fact that positive clinical trial results are published much more often than negative results and suggesting that researchers bury the negative data. In my experience, it's incredibly difficult to get journals to publish negative results, even when it's very well done. The journals, funding agencies, research institution management and researchers are all part of the drive to generate particular sorts of publications.

This link should take you to a list of 214 recipes available online that call for black cardamom - the results of a search on Eat Your Books. Including several curries and even one for Black Cardamom and Black Pepper Ice Cream

Onions Three Ways, with 'Nduja on Grilled Bread from Six Seasons p 111. I used roasted shallots and substituted blooming garlic chives for the garlic scapes suggested in the header notes. 'Nduja on grilled bread is pretty good all by itself. So are roasted onions on grilled bread. Together, they are very good, although I found the caramelized scallions and chives were a little awkward to eat - the longer pieces tend to pull off the toast and land on your chin when you take a bite. They look pretty, but I'd probably give all the onions a rough chop before piling them on the toast.