blue_dolphin

Boiled egg with sugar snap peas cooked with Chinese dried sausage and ginger over rice

As mentioned yesterday, Xie Laoban’s Dan Dan Noodles, also from Every Grain of Rice (and available here online) with broccolini Totally different from the "classic" Dan Dan noodles that I made yesterday from the same book. These have sesame paste and and Sichuan pepper. This recipe calls for beef, but I used pork. As usual, I reduced the amount of soy sauce significantly to control the salt

And it won!

Thanks, @liuzhou! My planned breakfast for tomorrow is her recipe for Xie Laoban’s Dan Dan Noodles, also from Every Grain of Rice (and available here online) and it doesn't call for those ingredients either.

That would be great! Do both your sauces have the same characters on the labels? If so, perhaps the difference is just due to the brand? My hoisin sauce has different characters for the first 2 and only the last one matches so I know it's not what she's calling for here.

I am not expert in these matters so hopefully someone else can give you a more authoritative answer but in the meantime, based on what she says in the book, that appears to be the stuff she's using in her recipe as the characters on your label match with this description from the book: She illustrates that description with this photo:

That flavor combination of sweet caramel and sour pickles sounds odd but it also reminds me of the classic maple sugaring season treat of Sugar on Snow - maple syrup, boiled to a soft ball stage, drizzled on to clean snow, twirled up on to a fork and eaten with dill pickles and fresh, warm doughnuts. I must say that warm noodles sound much better for a chilly morning than my snow comparison 🙃

It was indeed a tasty bowl of noodles and the sweet, spicy pork almost reminded me of a breakfast sausage! This recipe is the same as the one in the book, so there was nothing for me to prep in advance, except the chilli oil and I made up a batch of that last week. Everything else was from the pantry. On her website, Fuchsia recommends a purchased ya cai so that's what I used for the preserved veg: My only modifications were to reduce the amount of oil for browning the pork, eliminating the salt and reducing the amounts of soy sauce and Sichuanese ya cai to adjust the salt for my taste.

Yes. Quicker than pancakes, that's for sure!

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.