blue_dolphin

Is anyone watching The Final Table on Netflix? The stadium/set, lighting, music and sound effects are over the top but at least the gimmicks stop there and no one has to cook an entrée from Cheetos outside during a windstorm with only a cigarette lighter and one hand tied behind their backs. The talent is pretty amazing - multiple Michelin stars amongst the contestants alone and while there is relatively little interaction shown between them, the contestants all seem to respect each other, as do the expert judges. The international mix of contestants, judges and cuisines is interesting. My favorite bit is during that second phase of each episode when the 3 bottom teams cook for the expert judge and he/she visits each team while they're cooking. Anyone else watching?

Thanks! I was so amazed that they puffed properly that I grabbed my camera to take a photo while they were still in the oven. This dough gets several series of turns & folds with 1 hr rise periods in between before resting in the fridge overnight. After portioning and shaping the dough into balls, they rise for 2-4 hrs but no additional rise or rest is specified after they are flattened out in the final shaping.

I tried making pita breads for the first today. The pita from Shaya uses the same dough for both pizza and pita. I've already made a couple of pizzas so I figured I should give this a try, too. In the oven: And out....nice chewy interior: I was kinda amazed that the pitas actually puffed up like they are supposed to and it's encouraged me to try these again and improve my dough handling. I liked that he says to slap the dough down on the hot stone (or steel) like you're giving it a high five but I was a little afraid I might actually smack it and burn my hand to I was a bit too tentative.

A version of the Pizza Bianca with Potato, Anchovies, and Sage from Ottolenghi's Simple. I used the pizza dough from Shaya that I already had on hand and the whipped feta (with goat cheese, feta, cream cheese & heavy cream) from Shaya's Whole Roasted Cauliflower recipe was substituted in for the marscapone that Ottolenghi calls for. Next time, I will slice the potatoes more thickly (I used the 1.5 mm setting) as they got a bit too dark - I would have liked to give the crust another minute in the oven.

You made me look! Spam varieties.

My thoughts are best expressed by adding some punctuation to the thread title: Cheese? I can't do without!

Here it is: Momofuku

Like yesterday But with 2 eggs

Pizza Enzo from Shaya. A mix of flavors from a quick sauce made from canned tomatoes & olive oil, fresh cherry tomatoes, anchovy, mozz & Parm, basil, oregano, red chili flakes. The crowning touch is something I never would have thought of - once out of the oven, it's draped with a paper-thin slice of mortadella that almost melts into the pizza.

Inspired by @robirdstx's recent post in the Dinner thread. Crab cakes with preserved lemon aioli from Shaya and a poached peewee egg. Should have poached 2 eggs. I'll do that tomorrow 🙃

As per usual, Amazon has a $5 book discount. $5 off any book priced at $20 or more using the code: NovBook18 at Amazon.com Not sure if it works on Amazon.ca but I wasn't able to find it the same way on the .ca site. Edited to add terms: 1. Enter promo code NOVBOOK18 at checkout to qualify. 2. Offer expires at 11:59 p.m. (PT) November 25, 2018. 3. Offer only applies to products shipped and sold by Amazon.com (look for "Ships from and sold by Amazon.com" on the product detail page). Products sold by third-party sellers or other Amazon entities will not qualify for this offer, even if "fulfilled by Amazon.com" or "Prime Eligible". 4. Offer does not apply to digital content. 5. Offer good while supplies last. 6. Shipping charges and taxes may apply to the full value of discounted and free promotional items. 7. Items must be purchased in a single order and shipped at the same speed to a single address. 8. Offer limited to one per customer and account. 9. Taxes, shipping and handling, and gift wrap charges do not apply when determining minimum purchase amount. 10. The maximum benefit you may receive from this offer is $5. 11. Amazon reserves the right to modify or cancel the offer at any time. 12. Offer is non-transferable and may not be resold. 13. Offer discount will be allocated proportionally among all promotional items in your order. 14. If any of the products or content related to this offer are returned, your refund will equal the amount you paid for the product or content, subject to applicable refund policies. 15. If you violate any of these terms, the offer will be invalid. 16. Unless an Amazon Gift Card is the stated benefit of the promotion, promotional codes (including those placed directly in accounts) may not be redeemed for Amazon Gift Cards.

I've got leftover pancakes that I stashed in the freezer and will reheat nicely in the CSO so I will give that rose tahini a try. I'll go drop-wise with the rose water and see how it goes. And congrats on that milestone post and a big thanks for all of your contributions to the group! I joined eG just about 5 months after you did and I am clearly not participating to the same degree but I love that eG has space for all of us!

This link should take you over to Eat Your Books and a list of online recipes that call for pomegranate molasses. Edited to add that there are over 900 recipes in that list. You can filter further by recipe type or other ingredients.

Thanksgiving breakfast: Date Pancakes from Shaya. For today, I served the pancakes with some yogurt and just a bit of date syrup. These are lacking the Rose Tahini that's supposed to accompany them. I bought some nice Medjool dates a the farmers market but keep forgetting to buy rose petals and rosewater. I think I'm subconsciously afraid of perfume-y food 🙃 The pancakes are light and fluffy. No sugar in the batter but the little bites of sweet dates throughout mean that they really don't need a sweet accompaniment so I can see why the tahini would work. It's made with tahini, rosebuds, allspice, cardamom, pink peppercorns, coriander, Persian lime, caraway and rose water.

I'll be interested to hear what you think. It's nice that it offers suggestions for making things ahead and identifies "pantry" and easy recipes but for me, it's not Ottolenghi's best book. Edited to add that it did garner the "Vintner Food & Drink Book of the Year) award at the British National Book Awards last night.

Gigli with Chickpeas and Za’atar from Ottolenghi's Simple. A quick pantry dish where the cooking method and seasonings (thyme, cumin, garlic, onion, anchovy, lemon juice and zest, chicken stock, parsley) infuse a good bit of flavor into the chickpeas. I'd just as soon use more greens, skip the pasta and serve with pita or flat bread and yogurt.

I heard about the recall yesterday as I was driving to my local farmstead. I bought some of their homegrown Romaine as I doubt it could be implicated in this recall. I plan to keep it and eat it myself but won't be bringing a salad to Thanksgiving dinner lest my relatives suspect me of trying to kill them.

I'm looking forward to trying it. They had 4 kinds of feta in their deli section, Greek, Bulgarian, French and Mediterranean (whatever that is) and a lot of pre-packaged stuff.

The brand I used to get (Mutti) was peeled, although sometimes there was still a tiny bit of skin near the stem end of the tomatoes. I haven't tried this brand yet and it doesn't say on the label so maybe not.

Just came home from a bit of impromptu shopping. On my way to the Roan Mills bakery, I stopped by the international market for some labneh and picked up a few other items: The deli-wrapped packages are mortadella with pistachios and Bulgarian feta. I like the canned cherry tomatoes and the grocery stores near me seem to have stopped carrying them. In the case with the phyllo, they also had pre-cut squares of puff pastry that I will have to check out sometime. Made with margarine and butter rather than all butter but if it's tolerable, it would be handy to just pull out a square or two to turn leftovers into a little tart or turnover.

Here's the WSJ article in case any can access it: Checking Out New York’s Online Grocery Stores and All Their Trimmings The three services discussed are FoodKick (operated by FreshDirect), Amazon Prime Now and Jet (owned by Walmart). Foodkick is the service that @JoNorvelleWalker refers to as having a limited selection and simple to use interface that made it very easy to use. Here's what else the author had to say about it:

I remember bringing home a little crock of Tullamore Dew from a trip to Ireland, years ago and I think I still have it somewhere! Apologies if I shared this Irish coffee story before.....My grandmother left Ireland all by herself to come to the US in 1901, at the age of 16. She was into her 90's when she returned there for the first time on a family vacation and was served Irish coffee for the first. Nanny took quite a liking to the beverage and asked for one wherever they went. Authentic or not, they apparently pour them for American tourists. Someone asked her if she'd had Irish coffee when she lived in Ireland. Her response, "Why sure, child, if they'd had it back then, I never would have left!

Thanks for that tip - I just got back from TJ's and picked up one of those wheels. I also bought a hunk of the Beemster Royaal Grand Cru 12 month aged Gouda which was priced at $10.99/lb. They've carried older and more crumbly Goudas but this one is still nice and full flavored. I had to laugh when checking out as they've replaced the beep/chime sounds that tell you to remove your credit card with a turkey gobble sound

Continuing to breakfast on my leftover porky beans Today on small toasts with poached peewee eggs

I have a cute LC tomato I received as a gift and an oval baker that I purchased at a deep discount. When I wanted a bigger Dutch oven, I bought a Lodge, at a fraction of the LC pricing and have been very happy with it.