blue_dolphin

All this talk of Rice Krispie treats reminds me that I've been wanting to try a simplified version of the Fuhgeddaboudits from Bouchon Bakery. The recipe has you cut the Rice Krispie treats into little disks, top them with caramel and then enrobe them in milk chocolate. I'm thinking I could just spread the caramel on top of the Rice Krispie treats right in the pan and then put the chocolate on top of that and cut them into squares. Sound good?

My, that is quite the list, @kayb - are you responsible for the entire pot-luck???? I've been doing a black bean & roasted corn salad that can morph into a salsa with chips or a regular side salad. Easy and tastes good at RT. Everyone seems to like deviled eggs and your fancy ones sound lovely.

Yesterday, I spied the first cherries of the year at the local farmers market. I ate a bunch and the rest went into the pickled cherries from Six Seasons. The book uses a standard brine for a variety of refrigerator pickles. I found it on the sweet side for some of the vegetables but I'm hoping it will be good for these cherries.

Expanding my selection of cocktail glasses, I bought 2 each of these three glasses at the local Goodwill. 75 cents each. Years ago when I was in my first apartment, I had a bunch of mismatched plates and glassware from thrifts, garage sales and hand-me-downs. I wished for matched sets and eventually I got them. Now, I'm happy to pick up mismatched stuff so I can choose something different for each meal!

@robirdstx's deviled eggs got me, too Re-heated spinach & leek spiral pie, deviled eggs made with the preserved lemon aioli I made the other day and fresh tomato I'm sort of a purist when it comes to deviled eggs - just a little mayo and mustard - but these went very well with the spinach pie.

I had the worst craving for onion dip and Ruffles the other day. I came THIS close to going to the store for onion soup mix and chips. I can't remember what I ate instead but I'm pretty sure it wasn't as good!

Do report back when you find out what has changed. There is a bill in the NJ Assembly (A1278) and Senate (S2282) to allow the # of retail liquor licenses held by an individual or corporation to increase from 2 (the current level) to 10, gradually over ten years. I believe those bills are both still in committee. I find the wide range of state liquor laws amazing. New York State also forbids wine and liquor sales in grocery stores and restricts the # of retail liquor licenses to one per individual or corporation, so no sales by chains either. It also forbids retail liquor stores from selling anything besides liquor and wine (food, cigarettes, etc.) except for a few specified items like ice, corkscrews, wine publications, etc. I can't speak to your local situation, @rotuts, but liquor prices at my TJ's, by and large, are generally within a dollar or two (up or down) of the prices at Total Wine. They do have some of their own labels and sometimes get in a name brand product that is quite a good deal but those things come and go and can't be relied on.

@Kim Shook, I've been meaning to try the Orange Creamsicle Cookies that @andiesenji linked to a few years back. I know that @Toliver mentioned a few tweaks to the recipe and @Anna N has made a lime version. Perhaps they can review the recipe you used. I must say it uses a lot of liquid! I made a sort of Mexican version of the Olive Oil Shortbread with Rosemary and Chocolate Chunks from Smitten Kitchen Every Day. I used Mexican chocolate, orange zest and added some ground de arbol & guajillo chile for a bit of heat.

Inspired by the above discussion: Egg, salami, cheese cooked in a small skillet - my grandmother called this a "pancake egg" - on thin-sliced Dave's Killer bread "Good Seed" Tomato chutney was applied after the photo

I had some phyllo left from my recent asparagus experiment so I made these little Leek, Feta and Greens Spiral Pies from Smitten Kitchen Every Day to use it up. That sorry looking one in the top right of the photo was the first one so it did take me a minute to figure things out. Tasted fine though.

I'm pretty sure at least one of those legs will go in that direction!

A slightly deconstructed version of yesterday's Frijoles Puercos con Huevos from Nopalito. Instead of scrambling the eggs with the bacon & chorizo before adding the beans, I simmered the pork & beans together first, then topped with a poached egg. Since the egg is cooked separately, it's not flavored by the pork like in the recipe, but it was still good and I got a runny yolk .

It's not illegal across the whole state (individual towns and cities have amazing flexibility in setting their own ordinances) but statewide, corporations are still limited to two retail liquor licenses so it's usually not practical for a grocery chain to offer liquor sales.

Thanks for reporting back! I'm so glad it worked out for you!

My little quackers came out of the bath There was one much scrawnier than the others so I chose it as my first victim for a duck confit sandwich. I tried to brown the leg off in a skillet but the skin was very fragile so I ended up removing the skin, crisping it up and crumbling it over the warm meat as you see below. There's a thin layer of preserved lemon aioli on the bottom, some arugula and a healthy amount of Tallegio broiled to the melting point on top. Washed down with a nice pinot noir. No complaints here and I have 4 more legs to play with!

I wish I could find the my original copy but I couldn't so I was trying to reconstruct it from memory. It is quite similar to that NYT version that was recommended over in the other thread except I'm just using peanut butter instead of sesame butter. 3 tablespoons smooth peanut butter 4 tablespoons water 2 tablespoons dark soy sauce 1 tablespoon light soy sauce 2 tablespoons sesame oil 2 tablespoons Chinese rice vinegar or red wine vinegar 2 teaspoons sugar 2 teaspoons Yank Sing chili sauce (no longer available unless you come and sneak it out of my fridge I'd recommend the Laoganma brand (with the picture of a stern looking Chinese lady on the label) Spicy Chili Crisp as a substitute, but I think Sambal Oelek or any Asian chili sauce you like will work. I just throw put everything together in the blender. If mixing by hand, the 4 T of water should be hot and add it gradually to the peanut butter to loosen it before stirring in the other ingredients. Taste and adjust to your taste, adding more soy sauce, vinegar, sugar or chili sauce until you are happy with it. Toss with cooked, chilled noodles (loosen them with a little water if they are sticky) and whatever additions you like: julienne-cut cucumber, carrot, scallion, red bell pepper, thinly sliced celery, bean sprouts, shredded chicken and/or shredded egg (cooked like a thin crepe and sliced thinly)

Frijoles Puercos con Huevos from Nopalito. This is served with the Salsa Escabeche, a pickled-jalapeno and tomato salsa and Queso Fresco, both also made from recipes in the book.

Sorry for the trespass ! When I first got the recipe, remember being quite enamored of these cold noodles and preparing them when my parents came to visit. My dad literally spit them out, sputtering, "This is COLD!!!" I have since brought them to many pot-lucks and received much more favorable feedback. I do take the precaution of labeling the bowl, "Cold Peanut-Sesame Noodles," to avoid any unpleasant surprises!

Recent comments on a recipe for Cold Noodles in Sesame Sauce got me craving cold noodles so I replenished my noodle supply and fixed up a bowl. Since the recipe that prompted that discussion was entered in Recipe Gullet ~15 yrs ago and my noodles are based on a recipe shared with me by a Chinese graduate student ~ 30 years ago, I figured I'd resurrect this 10-year old cook-off to post my noodles . Sauce ingredients & noodles: That's my last jar of Yank Sing Chili Pepper Sauce that I've been hoarding since it became unavailable. Other ingredients - thinly slivered carrots, scallions and cucumber plus thinly slices of cooked egg: Finished dish: Perfect - cool, slippery noodles and crispy vegetable shreds that leave my lips and tongue tingling! Now I need to tweak my recipe to use the universally available Laoganma Spicy Chili Crisp in place of the dearly departed Yank Sing Chili Pepper Sauce.

Thanks! I went with a rosé because it was already chilled!

Inspired by @liuzhou, asparagus spears wrapped in phyllo. Rather decadent. Served with the Preserved Lemon Aioli from Shaya which is nice but I should have trusted myself and used less extra virgin olive oil. At 1:1 extra virgin olive oil:canola oil, it's a little heavy tasting. I'd say these stalks are medium sized and they were nicely cooked in the time it took the phyllo to brown. For super thin spears, you can wrap 2 or 3 together. Big thick ones could be blanched but I think there's room to cook them longer in the oven without resorting to that. I cooked these in the CSO at 350°F (mine seems to run a bit hot) on convection bake for 12 min, then turned them and baked 3 min more.

I am ever so susceptible to suggestions! A package of phyllo dough has been liberated from the bottom shelf of my freezer and is currently thawing out so I can make some of these. I've been wanting to try the Preserved Lemon Aioli in Shaya so if the mayo gods are with me, I'll have that on the side.

My favorite asparagus dish of this spring is the Raw Asparagus Salad with Breadcrumbs, Walnuts & Mint from Six Seasons. The header notes say to make this dish with the first pristine spears of spring asparagus, before you do any cooked dishes. The recipe is available online here. I like the way the asparagus spears are sliced thinly, at a sharp angle and I seem to be using that method of cutting them a lot lately. Today I made an asparagus riff on another Six Seasons recipe, Pasta alla Gricia. That recipe is also available online, at this link. He calls for 4 oz of sugar snap peas/2 oz pasta/serving. I used the same proportions, but with asparagus......and added an egg. Here's another recent asparagus/egg combination, this time on an English muffin: Lastly, asparagus quesadillas from Nopalito:

Prompted by the recent discussion of cold sesame noodles in another thread here, I stopped by 99 Ranch, the large Asian supermarket chain to replenish my noodle supply and decided to get some duck legs as a treat. They have an excellent meat dept and almost always have both whole ducks and duck legs available. Do you have a good Asian market anywhere near you?

Five little duck legs, ready for Anova swim: It's confit-to-be. Also, a haiku Following guidance from Serious Eats and the Sous Vide Duck Confit topic here on eG, I am going for 155°F (68°C) for 36 hrs.