blue_dolphin

For baked brie, I like something with enough sweet-tart-spicy flavors to contrast with the rich cheese: pepper jelly, cranberry relishes, ancho chile jam, blueberry chutney, peach & jalapeño preserves, that sort of thing. I also like the honey/nut combination you mentioned. I like to serve it with crusty sourdough bread or ciabatta. I usually thinly slice and lightly toast some and put the rest of the loaf and a knife out for those who prefer that.

Diana Henry's Boozy Mushroom's on Toast I cooked up these mushrooms this AM so these are sort of leftovers from breakfast. I followed @Anna N's lead and added a small lunchtime libation - a glass of the same Fino sherry that was used to finish the mushrooms. Edited to add my true confession - there may have been a refill(s) on that small glass ...

Take 2 on the eggs. Diana Henry's Boozy Mushrooms on the side. Since the mushrooms get finished with a splash of sherry, I used sherry vinegar instead of red wine vinegar on the eggs.

Holy Pig!!! I loved reading the interview and looking at the beautiful photos! Thanks so much for sharing, @FauxPas!

Was there any coffee in the mug, or just the liqueur ? Thanks for taking the time to share all of this. I know this is such a busy time for you and I'm sure it would be easier to skip the blog but it's much enjoyed here!

Congrats, @catdaddy! If you have a moment, I'd love to hear about your competition? Any very unusual combinations or entries you found interesting?

What was your protocol and was it cooked through in the middle?

At the very least, it seems you could explain why you decided to outfit the kitchen with a ceramic steel and ask him not to leave the coarse steel in the kitchen where others might use it on your knives. That might get the message across in the context of "other people" and not him. If the soup maker values sharp knives enough to bring in his own steel, then perhaps there's sufficient common ground to have a discussion about it. Or perhaps he thinks he knows more than you do and will feel attacked.

Marcella Hazan's Tomato sauce with Butter & Onion. Kenji's garlic bread from The Food Lab is on the side

I made Roger Vergé's Fried Eggs with Wine Vinegar which were tasty but too unsightly to photograph - crispy fried eggs (that sort of fell apart when I slid them onto the plate) with a brown liquid poured over them. Tasty though.

Thanks for this comment. I am planning an Ikea trip for next week and wanted to pick up the knife blocks. I have a space over the sink that's about 34" wide so I was going to mount 2 of them side-by-side. Sounds like maybe I should buy 4 of them instead. Then drive myself crazy trying to get them level and parallel

A while back, over in the Dinner thread, I asked @sartoric about the Indian lime pickle recipe and she kindly responded with a link to this recipe. I made a batch - I didn't process, just stored in the fridge. My tree is loaded again so it's probably time for another batch!

My well-seasoned cast iron skillet has been through many hours of steam-bake. I haven't observed any ill effects.

I received an email from DARTO stating that they have free worldwide shipping from today until Dec 10. No mention of sale prices and the list prices are higher than I paid last year. Last year, I paid $43 for the 20 cm and $54 for the 23 cm and they are now listed at $53 and $64 respectively.

About 2 yrs ago I replaced the bulbs in all my ceiling fixtures with dimmable LEDs and installed LED-compatible dimmer switches. For brightness, I wanted 100-watt equivalent bulbs and at the time, I only found Daylight and Soft White. Now, I see them in Bright White, too, and it sounds like that might be a good choice. Like @Smithy, I find the Daylight bulbs too blue. It also bothers me to have different lighting temperatures in adjacent rooms so I went with Soft White, because I prefer it in the adjacent dining and family room, which has the same sort of fixtures.

I do 425°F, steam-bake for ~ 30 min, testing for doneness. Smaller thighs have tested done in 20 min. I use a cast iron skillet if I want pan drippings, otherwise I use a rack.

@rotuts is correct that the official rate is $29.95. I've often been able to find a deal for around $15 or so via some 3rd party site but I haven't seen anything this low.

I have an 8" cast iron skillet that fits in the CSO. It's 14" with the handle so it has to go on the diagonal and I usually rotate it for more even cooking. There are some cast iron skillets with two loop handles that should fit. Like this or this. I have a memory of someone here recommending another sort of cast iron pan for the CSO but I can't seem to find it. Maybe someone else will remember.

I just picked up the Kindle version of Tartine Bread for $2.99, listed as a Cyber Monday deal on Amazon.com

Cyber Monday special is up now on his site. 35% off everything with the code: JINGLE Edited to add: Shipping is still high - $18.68 to get the big spoon to me by the cheapest shipping method, UPS Ground

Fine Cooking magazine is running a special - 1 yr (6 issues) for $6.00 $8.00 in Canada Includes digital access to their archive and online viewing of all seasons of the Movable Feast TV program. The page says today only. It also warns that non-gift subscriptions will auto-renew.

Thanks! I was curious about the small white spheres in the metal bowl just below and slightly to the right of the pink electric kettle. Great to see evidence of young people enjoying a shared meal!

The code that @barolo mentioned above is good at Amazon.com for $5 off on any book priced at over $20, through Sunday.

Ham & cheese-stuffed French toast: Black Forest ham, Comté cheese & grainy mustard inside, crispy onion pieces outside. Broccoli & red bell pepper in the background.

Yes, that may work, but as mentioned previously in this thread: