blue_dolphin

That pine nut vinaigrette is really good! I think it would work with most any nut you like.

I'm going to see the traveling edition of the Broadway musical based on "Waitress" so I watched the movie last night. I really wished I could have sampled a few of those pies, too!

@JohnT, I must say your menus sound much better than I would have imagined on a boat with a small crew! I imagine it makes for a happy crew. Was the reputation of your galley skills a drawing card in recruiting as well as retaining crew members? Were you always the only cook on board or did you ever end up with crew members interested in culinary pursuits?

So it is your feeling that the archive should be curated in a way that wedge salad and grilled cheese recipes would either be free or culled from the site while more complex or innovative recipes might be deemed worthy of a subscription cost? Or do you have an objection to paying any fee to access the NYT recipe archives?

Last week, I made the Corn Fritters with Pickled Chiles from Six Seasons p 232 and froze the extras. Today, I reheated a few in the CSO and tried them with the Classic Salsa Verde and a Couple of Variations p 44. From left to right in the photo are the Classic, the Pickle Salsa Verde made with Six Seasons pickled carrots and zucchini and purchased sweet-hot chiles and the Radish and Mint Salsa Verde. All were very good with the fritters and it was fun to play around with a basic recipe.

I get home delivery of the Sunday paper which includes digital access. Like others have said, I wouldn't pay extra for NYT Cooking but given the difficulties newspapers are dealing with, I don't begrudge their efforts to generate income via the recipe archives.

Why don't you send me that whole plate? I'll test it out and get back to you with the best setting for next time I generally use steam-bake for reheating fried things. I just reheated some corn fritters on steam-bake @ 375°F (which was the same temp I used for frying them) and they came out perfectly - crispy crust, tender interior, like they'd just been fried.

As @JasonTrue said, it works nicely in salad dressings. I've made this Beetroot with Lentils and Yuzu from Ottolenghi's Plenty More. Susan Feniger mixes it with mayo & chili paste to make a Spicy Yuzu Mayo to serve with fried chicken. I've used it (made with Best Foods mayo) as a dipping sauce for fried calamari. I like the sound of this Grilled Coleslaw with Yuzu Mayo from Heston Blumenthal but haven't made it. I also have some left in the fridge and should try it in a cocktail, as you suggest. Maybe I will try one of these Sparkling Yuzu Gimlets, but made with gin instead of vodka.

Finally got around to trying this recipe for Mexican Street-Corn Paletas (Corn, Sour Cream and Lime Popsicles) that appeared in the NYT a few years ago. Edited to add a link to this non-NYT version of the recipe: Mexican Street-Corn Paletas These are OK but not great, to my taste anyway. I liked the slightly chewy texture of the toasted corn kernels in the creamy corn base. The cooked corn/milk/serrano chile/lime mixture tasted delicious after I puréed it. Still warm, I thought it could be a delicious soup so I had great expectations. I'm not sure the additional steeping time with the corncobs did that much as freezing tends to mute the flavors and that's probably the source of my disappointment - the corn flavor was so much more muted in the frozen pops than in the still-warm purée. The sour cream that's blended into the mix doesn't really come through as a separate flavor. If I were to make these again, I'd leave the sour cream out and barely swirl some crema into the mix, drizzling some into the molds so it stays a little separate as in the various fruit & cream pops I've made.

Too bad you are so far away - I'd love to share them and they are a great little treat when it's hot out. Thanks also for the handwriting compliments! An ultra-fine tip Sharpie (and many years of experience labeling microscope slides and tiny micro centrifuge tubes) is just the ticket! Due to the generosity of the peach guys at the farmers market, I had more peach pops than I could keep track of so I decided I should start labeling them. Makes it easier when I give them away, too. Today's pops are Blueberry & Corn: A riff on the Blackberry & Corn pops from People's Pops that I've made before.

A couple more Six Seasons dishes to report. First up is Rigatoni and Eggplant alla Norma p 239. Cavatappi standing in for the rigatoni here. I also used chunks of heirloom tomatoes instead of the cherry tomatoes specified. They cooked down into more of a sauce than the intact tomatoes pictured in the book. Aside from the fact that 2 oz of pasta is a more appropriate serving for me than the specified 4 oz, with that small adjustment, this was a success. Green Bean, Tuna and Mushroom "Casserole" from Six Seasons p 206. Per the header notes, this is a grown-up version of the Midwestern green bean mushroom casserole of Joshua McFadden's childhood. It calls for wild mushrooms, which don't happen in SoCal in the summer. In alignment with the book's seasonal philosophy, I objected to paying $$$ for pricy, trucked-in wild mushrooms to reimagine a homey comfort food dish so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.

The spare that I got a couple of months ago is model CSO-300N1C. The one still chugging happily along is a CSO-300 so there are several obvious differences between my CSO siblings.

Apologies for my tardy response. I don't have exact ratios but here's what I did. I made a lime-ginger simple syrup by combining 200g granulated sugar + 220 ml water + the zest of 4 limes + ~ 2.5 cm ginger, microplaned, bringing it to a simmer for a min or two then setting it aside, covered to steep and cool before straining through a fine sieve. You can use more ginger and let it steep overnight before straining for more ginger flavor. I used 1.5 cucumbers (~500g total), peeled, chopped and blended until fairly smooth. I add the lime and syrup to taste. I believe I stirred in ~ 150 ml lime juice and 150 ml of the ginger-lime simple syrup. That made more than I needed for my 10-pop mold so I added the other half of the cucumber, a little regular simple syrup and used it in these Cucumber & Watermelon Pops.

A 1L tank wouldn't make all that many ice cubes but will last through hours and hours of steam cooking. If an ice maker tank ran dry, you're SOL for the time it takes to freeze more while the oven tank can quickly be refilled and cooking resumed. I don't run my oven when I'm not in the house so it's no problem if I forget to check the tank and the alarm sounds to remind me to do so. Looking at responses on steam oven cooking groups, people have many reasons for choosing non-plumbed steam ovens and most of them seem quite happy with their choices. In many cases, the plumbed ovens require not only a water source but also a drain which will certainly add to the installation considerations. Like Miele, Gaggenau offers both plumbed and non-plumbed steam ovens. From what I can tell, Thermador, Siemens, Bosch, Wolf and Neff offer only non-plumbed models. The same parent corp, BSH, produces Thermador, Bosch, Siemens, Neff and Gaggenau.

Cucumber, Lime & Ginger

Another thank you for taking us along. I've got Carol Burnett's old show closing lyrics on my mind (and in my ear): I'm so glad we had this time together Just to have a laugh or sing a song Seems we just get started and before you know it Comes the time we have to say So long Sigh.

Too hot to cook last night. Whole grain carta di musica leftover from the other day, olives, salami, cheese and a golden negroni.....two of those, actually.

Peach & Blueberry - made with July Flame peaches which have a lot of red shot through the flesh, hence the bright color and yes, they really look like this! I've been roasting the stone fruit and using them skin and all as recommended in People's Pops but these peaches were dead ripe so I figured I'd try peeling and puréeing them. I added diced peaches after blending. The color and flavor are brighter this way. Roasting adds deeper, warmer flavors from the caramelization and a creamier texture. Both good. I think this goes well with the blueberries and I think the peach guys at the market will like them.

The display auto-rotates to read right-side-up regardless of which way you hold it. Not continuously, just to the 4 poles, like a smart phone or tablet.

Go to their IG feed. Click or tap the circle that's their profile photo or "avatar." That should bring them up. You may need to click or tap the arrow to make them play. Generally, if there are stories that you haven't seen, there will be a colored ring around the avatar. On mobile, stories also show up at the top of your feed where you'll see a row of profile photos from people you follow with a colored circle around the ones with unveiwed stories. Tap them to view. Once you've viewed them, the colored circle goes away but you can still re-watch stories that are less than 24 hrs old by tapping their profile photo. On a desktop or laptop, stories show up in a little window at the upper right of your feed and you click on them to view.

I think there are ways to watch stories without following someone but it's beyond my limited social media skill set!

It's still there and should be for ~ 6 more hrs. I believe you need to follow them in order to see the stories.

Alton Brown posted a link to a ThermoWorks sale on the Thermapen Mk4: https://www.thermoworks.com/Thermapen-Mk4-DOD-Aug18-AB It's $74.25 vs the regular price of $99. That's also less than the regular price of $79 for the classic Thermapen. The web page says the offer ends at Midnight, Wed Aug 8, 2018 AB says it's not sponsored and he's not making money off the deal.

That's why I made them for breakfast - while it was still fairly cool! I was going to make them yesterday but after a flat tire and annoying/expensive/tediously-delayed tire purchase, I just couldn't bring myself to do it!

I'm listening to it now and find it very pleasant!