blue_dolphin

Are you re-seasoning because your pan is now sticking or are you just going by appearance? I roasted a cauliflower that had been poached in wine in one of my paella pans. It left cauliflower-shaped pale markings in the previously pristine black surface but I just gave it a scrub, put it on a burner to dry and added one coat of oil. It doesn't look pristine but has retained it's non-stick properties as far as I can tell.

My understanding is that cannellini beans are in the same family as haricot and Marcellas are thin skinned cannellinis so they should work, assuming you keep in mind that the thin skins make the Marcellas rather delicate. If the recipe calls for a long cooking time and much mixing and it's important to you that the beans remain intact, you might want to pick something more sturdy.

I see similar lemons around here, usually marked as Pink Lemonade lemons. The flesh is pinkish but otherwise they are very similar to standard Eureka lemons. Not sure if the Pink Tigers are the same or something different.

As @pastrygirl said, it may not whip well, but I've found it to work just fine in baking - cream scones for everyone! Edited to add this link to @tikidoc's cream scone recipe. Because of this, I always freeze heavy cream in 1 1/4 cup portions.

For New Year's Eve, I made the Collard Dolmades with Sweet Potato Yogurt (I previously posted about them here) from Deep Run Roots p 438. I made these smaller, with ~ 1 T of filling and they were a hit. This left me with leftover collard stems, collard leaf trimmings and half a roasted sweet potato so I made a small batch of Stewed Collards p 426 and used them in the Creamed Collards with Pickled Collard Stems p 429. I also made a small pan of Mom's Cornpone p 28 which was a bust so I spread the creamed collards on toasted slices of pan de pueblo bread made a at local bakery from corn and wheat flour. The creamed collards are very rich so the pickled stems are a perfect addition. They were also good to perk up my bowl of black eyed peas. I will never throw collard stems away again. I used the leftover roasted sweet potato to cook up a few slices of Grandma Hill's Candied Yams p 314 subbing in the Baharat spice mix from Shaya for the seasoning. The sweet potatoes were also very good and made me wonder why I don't keep them around more often. The cornpone batter is just cornmeal, water, salt and a touch of sugar and it's cooked in bacon fat in a screaming hot cast iron skillet. Mine came out dry in the middle although the edges were crisp and tasty. I could probably play around with the amount of water and thickness to make it better but not sure it's the kind of thing I should be eating a lot of.

Leftovers from New Years Black eyed peas topped with pickled collard stems, Grandma Hill's Candied Yams, Creamed Collards with Pickled Collard Stems from Deep Run Roots on toasted pan de pueblo bread from Roan Mills

NYE dinner with cousins and friends. I brought Brined and Roasted Almonds from Six Seasons and a variation on @JAZ's Sweet & Spicy Walnuts using the Baharat from Shaya. The Tuscan Grape Bread from Diana Henry's How to Eat a Peach that I made previously and was less than thrilled with was thinly sliced, toasted and served with some Pt. Reyes Blue. I also made the Collard Dolmades with Sweet Potato Yogurt from Deep Run Roots. Photo from a previous post: My cousin made the Broiled oysters with arugula purée and Champagne sabayon from the New Year's Eve menu in The Silver Palate Good Times Cookbook At this point, we moved over to the dining room and my Champagne consumption increased so no more photos. From the same Silver Palate menu as the oysters, my cousin made the Spinach & Bacon Salad with a warm Champagne Vinaigrette and the Nutted Wild Rice to accompany broiled lobster tails with garlic butter. After a break, dessert was homemade lemon buttermilk sorbet and Christmas cookies.

When faced with electric coil-element or smooth-top US stoves, the Chinese students and post docs I worked with found standard skillets or fry pans better suited than a wok. They occasionally used a high-power outdoor gas wok burner when cooking for larger groups and parties but stuck with the skillets for indoor, family cooking. In sharing recipes, they recommended that I do the same on my low-powered gas range.

Quiche & bacon: Hot coffee and bottles of bubbles not shown but very much part of the meal!

This is only marginally food-related but the number of puns in this LA Times report entertained me: CHP nabs motorist who hatched plan to avoid tolls using sticker from chicken wing package

Another "best of" list. This one the Best Food Books of 2018 from the New Yorker.

Same as yesterday, but with an egg on it.

I loved that the director had her mom come into the studio to make dumplings so the crew would know how to animate the process!

Couldn't figure out what I wanted today. Finally decided to make the Charred Cabbage with Hazelnut and Pomegranate Muhammara from Shaya Prior to roasting, the cabbage is poached in a broth flavored with orange juice, rice wine vinegar, sugar, garlic, jalapeño, star anise and lemon zest, so it ends up both tender and flavored throughout.

Back in this post, I mentioned the Pixar short, "Bao," that was released along with Incredibles 2. Pixar has released the full 7 minute short on YouTube for free for a limited time. Do take a look if you have a moment. The animation of the food is amazing!

I do use glass bakeware in the CSO. I'm sure there is a certain risk of them exploding as that's reported even in conventional ovens.

I make quiche all the time for pot lucks. I use Pillsbury All-Ready pie crusts because I am lazy and they always work. I always pre-bake the crust because I can't abide a doughy crust. For the last several years, the Pillsbury crusts have been very well behaved during pre-baking without weights, though there is always a risk of bubbles or cracks. The use of a post-bake/pre-fill egg wash to seal the crust as described here is extra insurance against a case of the leaky pie crust and easy with a quiche as you've probably got the eggs beaten and ready to go. I like making a polenta crust from time to time. I use ~ 3/4 Swiss/Gruyere/Jarlsberg and 1/4 sharp white cheddar Favorite fillings: Spinach & onion Mushroom & onion Spinach, mushroom & onion But I've used just about any combination of vegetables.

How about subbing in some of the TJ's Chili Lime Cashews for both the corn sticks and some or all of the honey roasted peanuts?

I have been enjoying the baharat/spice mixture from Alon Shaya's cookbook, Shaya and decided to make a Baharat Old Fashioned, following Dave Arnold's Cliff Old Fashioned from Liquid Intelligence that uses a coriander simple syrup as the sweetener. 2 oz bourbon + 3/8 oz baharat syrup. Orange twist. Delicious! The baharat contains: 6 T whole allspice berries 1 t black peppercorns 1/4 t whole cumin seeds 48 cardamom pods 28 whole cloves 2 dried rosebuds 2 T ground cinnamon 2 t Aleppo pepper 1 1/2 t freshly grated nutmeg The baharat syrup was 25 g baharat + 110 g water + 100 g sugar + 2 g Aleppo pepper warmed to dissolve, then filtered.

I am the same with burning nuts and can attest that it's possible to burn them in the CSO as well. Depends on the nut but some can go from perfectly toasted to burned from the residual heat if left in for a while after the timer goes off. Edited to add that little fellas like pine nuts are one of my favorite and expensive nuts to burn this way. Now, it does improve your odds and saves you from the billows of smoke and blaring alarms as they're only slightly burnt, but burning can happen 🙃

It's likely that I underproofed somewhat in the second rise - the recipe says to shape into a 9-inch disk and proof for 30 min. I gave it that much time and it certainly expanded but because of the excess grapes, I'm thinking I should have let it get larger. I'm not sure the method is ever going to develop the kind of flavor and texture I'd really like to have so I probably won't devote a lot of time to troubleshooting. I can make a nice chewy focaccia with these toppings and be a happy camper!

King Arthur Unbleached Bread Flour

Cheddar, Onion and Spinach Tart from Diana Henry's How to Eat a Peach with the Apple and Fennel Salad with Candied Pecans from Shaya

I'm very glad to see you enjoying a hearty breakfast. I was a little worried when you posted this relatively spartan example the other day and no breakfasts in the interim.

What does the area of the oven where the tank sits look like? Mine is like this: There are round and oval pegs that align the tank and another round thing down in that reservoir that I assume allows the water to flow out of the tank. Neither of them seem to come off easily and don't look exactly like your photo, but I know there are multiple CSO models. Mine is one of the older ones (no steam clean button, no drain on the back)