blue_dolphin

Well, part of the deep fry process is surface boiling, where the water contained in the outer surface boils away rapidly. I'd imagine that at altitude, that could happen at a lower temp and if one were to use a normal temp, you might get darker surface browning.

Kinda the best of the breakfast meat world - bacon & sausage all in one! On its own, the sausage was a little salty for my taste but it was fine on the sandwich. I suspect that saltiness will vary depending on the bacon used.

I made up a batch of the Maple-Sage Breakfast Sausage from The Food Lab and treated myself to an egg and sausage on a roll to test it out. This sausage is some tasty stuff - you actually grind up some slab bacon (instead of pork fat) along with the fresh pork so the result is almost a cross between sausage & bacon. I shaped it into some 2 oz patties, perfect for breakfast sandwiches and some 4 oz portions that I can pull out of the freezer for other uses. Sausage rolls, anyone?

They are very pretty and the fresh cut slices have a lovely star pattern. I love to use slices of Fuyu persimmons in salads. Google "persimmon slices" and look at the images.

You say potato.....

Thanks for that tip! I usually blend the canned chipotles and freeze in ice cube trays so they are always handy. Never thought of mixing them with preserves!

Avocado & Kimchi Toast from Julia Turshen's Small Victories Topped with a crispy olive oil-fried egg

At Thursday''s farmers market, I splurged on a basket of beautiful strawberries from Harry's Berries. Then, I used the recipe for Light and Flaky Buttermilk Biscuits from Salt Fat Acid Heat and treated myself to a shortcake. I added a just a little sugar and a dribble of artisanal balsamic vinegar to the berries. Plain, unsweetened whipped cream.

Celery Salad with Feta and Soft-Boiled Egg from Ottolenghi's Plenty More. Of course, I love a recipe that asks me to put an egg on it! Cutting the supremes from a very, very seedy lemon was the only annoying part of the prep. I had reservations about the green bell pepper, it was fine. I subbed a yellow manzano pepper for the green chile called for because I am in love with them at the moment. Otherwise, it was by the book.

Pappardelle with Chicken Livers & Rosemary from Melissa Clark's Dinner Changing the Game. My neighborhood Italian restaurant recently took their pasta with chicken liver, one of my favorites, off their menu so I have to learn to make it myself. The book calls for a whole pound of chicken livers for 2 servings. I used about half that and it still seems like plenty o' liver to me. Lots of flavor from the shallots, rosemary, sherry, balsamic vinegar and, of course, the liver.

That looks amazing, @Nicolai The first time I had salt-baked fish was in Istanbul. The friends I was traveling with made some serious rug purchases so the rug merchants took us out to a lovely restaurant with outdoor seating right next to the Bosphorus and everything was marvelous. Thanks for rekindling a great memory! Salmon & asparagus bruschetta from Ottolenghi. I love all things on toast and thought this sounded great - crusty bread, toasted and rubbed with garlic, cream cheese, lightly cooked fresh asparagus and salmon, oven-poached in wine with lemon, juniper berries and bay leaves. I followed the recipe, except for substituting fennel greens for the requested chervil in the garnish. It was OK but needed a little somethin' somethin' so I ended up adding some thinly sliced preserved lemon - perfect!

It is something like this?

I have never heard the term "happy" flatware.

This recipe, Palakoora Vepadu (Andhra-Style Sautéed Spinach, credited to the cookbook author, is quite similar to the one in the cookbook.

I'm in the same general geographic area as you are, @heidih, so I get the flyer, too. What surprised me about their mailing program was when they opened a Trader Joe's in Burlington, VT and my mother (who lived on the other side of the lake in northern NY) started receiving the flyer in the mail. It's at least a 3 hour round trip, involving a ferry, so it surprised me they were advertising that far away. Not sure if they're still following that strategy or not. I always read the flyer - usually there's a mixture of new and old items - and generally find a few things I'd like to try. In addition to the Bamba and jackfruit you mentioned, I'll probably pick up some of the frozen coconut chunks. I tried them and wouldn't recommend them. I'm not a fan of rice crackers to begin with but the flavor doesn't help either. Tastes like what you'd get from dehydrating the already "condensed" canned tomato soup. Now, I have fond memories of that soup, made with milk and served with a grilled cheese sandwich but the crackers aren't doing it for me. I'm debating whether to take them back or toss them. Edited to add: I thought these might be nice as a garnish on soup so I tried them. Yes, they do add a nice crunch when sprinkled on top of a bowl but they soak up the soup and get soggy very quickly - at least if you break them up like I did. As a snack, they're OK, but nothing I'd crave like a potato chip.

Nice one, @koen! That recipe for fried celeriac steaks with blood orange and fresh horseradish is one that I've been wanting to try.

The recipe called for an 11-inch tart pan. I used a 10-inch glass pie pan so I need to roll out the pie crust a bit bigger than the packaged size. I used an egg wash, applied after removing the pie weights, as I usually do with a custard pie. Since my pan was a bit smaller, I cut back a little on the filling. I used the full amount of garlic but just shy of 4 oz each of the hard and soft goat cheeses and ~ 5T each of the heavy cream and crème fraîche. Since some of the egg went into the egg wash, I didn't adjust that.

More kale talk....hmmmm. This is the Celery Salad with Dates, Almonds & Parmigiano from Six Seasons p 145. Nice combination of sweet-salty-tangy flavor elements in a crisp, crunchy salad. I subbed hazelnuts and Deglet Noor dates for the almonds and Medjool dates specified for the salad. Otherwise, it was per the book.

Caramelized Garlic Tart from Ottolenghi's Plenty p 38. @Chris Hennes posted about making this upthread here. I cheated and used a regular crust (and yes, full disclosure, it came from Pillsbury ) instead of puff pastry but the finished product is still very rich and delicious. For the hard goat cheese, I used a mix of goat gouda and goat cheddar. Silver Goat for the soft chèvre.

@Luis J - Time for me to re-read Like Water for Chocolate, one of my favorites, thanks for the reminder! I recently enjoyed two food-related books that I borrowed and just returned to the library. France is a Feast: The Photographic Journey of Paul and Julia Child. Great photos, all by Paul Child and mostly from their time in France in the late '40s - '50s, well before Julia Child became famous. It was co-written by Alex Prud'homme (who also co-wrote My Life in France with Julia Child) and Katie Pratt. The Beetlebung Farm Cookbook by Chris Fischer is subtitled, "A Year of Cooking on Martha's Vineyard" and it reads like a cross between a diary and a cookbook with stories about his own farm as well as other local farmers and fishermen. The author came to my attention a few years ago here on egullet when @SLB mentioned a Moth Radio Hour story by Chris Fischer. There are recipes I'd like to try but mostly I wanted to eat Chris Fischer's food - the dishes prepared with the local island ingredients that he uses. I doubt I could do them justice with supermarket fare. Edited to add the very important information that Chris Fisher, author of the book mentioned above, recently married comic Amy Schumer.

Apparently we are not having winter here this year. After a high of 92°F on Sunday, I decided to replenish my supply of popsicles. These are Paletas de Donají or mezcal-orange ice pops from Fany Gerson's Paletas. According to the book, the Donají cocktail is served in a glass rimmed with a mixture of salt, chile and some sort of roasted insect. I skipped the bugs and mixed up a salt:chile mix for dipping the pops just before serving.

Had some farmers market fennel that needed to be used up so I made the Spaghetti with Spiced Sausage & Fennel Sauce from Diana Henry's Simple. Nothing fancy, but it hit the spot and the fennel is no more To paraphrase @Tri2Cook, getting rid of leftovers something in the crisper drawer is always a good thing!

Can you describe your recipe a bit more - how do you stuff a fresh off the tree lime into the toast? My own lime tree is loaded!

One of the variations for the Cream of Celery Soup from Six Seasons p 150 that I posted above is to use it as the base for "a delicate seafood stew." I did that here, using a mix of shrimp, scallops and squid. I added a squeeze of lemon juice, a squirt of yuzu hot sauce and about 1/2 the specified amount of cream. I thought it was going to taste like celery soup with a few fishy bits floating in it but it actually came together as its own dish.

I read that article the other day. I was a little surprised how close many of the prices were. I expected the larger sizes at Costco would have much, much lower than the smaller TJ's sizes.