blue_dolphin

Poached egg on toasted rosemary-olive bread

Thanks! My room temp tends to vary between 60°F in the winter and 85°F in the summer and I've found it to have a pretty big impact on rise times. I've been trying to impose some control to improve my results but it's good to know I shouldn't worry about it for this one!

I notice that Instant Yeast is specified in this recipe. Is any reason given for preferring Instant Yeast over regular active dry yeast? I see that temps are indicated for the final proof. Is any temperature guidance given for the 12 hr preferment or the bulk ferment? I find the mixing instructions to be awkward. According to the table, #1 is 15g water, #2 is 265g water and #3 is 485g flour. Neither the hand nor machine mixing instructions mention adding the salt. I'm guessing it's added with the 15g of water but maybe not. Is the 485g of flour and the polish supposed to be mixed together before adding, added in a specific order or just all dumped in together? The machine mixing instructions don't mention adding either flour or poolish. Perhaps the #s in the ingredients list are to include items in rows below the printed #? Or not? I have made enough bread that I can take a stab at it but I wouldn't feel like I was making the recipe presented.

More blue cheese on toast here. Melty Fourme d'Ambert on toasted ciabatta with fresh pear slices.

I'd say the party has arrived!

Two little tarts to use up leftover puff pastry Pear, blue cheese & prosciutto on the left and persimmon, goat cheese & prosciutto on the right.

@lindag - that tin brings back memories for me, too. I had a Uncle who sent one of these to us for Christmas every year so I have a collection of those tins out in the garage somewhere! Today's breakfast - scrambled eggs with some leftover green bean mushroom tart on the side. Over in the Thanksgiving Sides topic, @Shelby mentioned this Green Bean Mushroom Tart with Blue Cheese and Crispy Shallots. I made a half-sized tester yesterday. The crispy shallots got a bit too brown during the re-heat but otherwise, very nice!

Every time I visit Amazon, I see a button encouraging me to try Amazon Fresh but it has never been available. They'll deliver to locations a few miles to the east of me and also a few miles to the NW but not here. Since there's a Whole Foods just 2 miles from my house, I thought that might change, but no dice. I don't need grocery delivery in general, but I would have liked the ability to get occasional treats from Santa Monica Seafood without driving down there.

Yes, I stuck with models that fit the space, except for a bit of trim rearrangement to accommodate a very slightly larger wall oven in one kitchen. I would have liked to consider induction for the cooktop but there wasn't enough juice. I probably focussed as much on things I disliked and wanted to avoid as I did on features I wanted. I wanted plain cast iron grates, not porcelain-coated cast iron which can be a pain to clean. I had a white stove with with light gray porcelain-coated grates, drip pans and burner covers. It was awful to keep clean. I wanted continuous grates that are truly even across the surface. Some that say they are continuous still have gaps that can lead to tipping, especially with smaller pans. I wanted two adjacent burners with the same BTU to make it easier to maintain even heating over a 2-burner griddle pan. In the last gas stove I bought, I wanted a single large oven vs dual ovens and I wanted the broiler inside the oven instead of a broiler drawer under the oven. I wanted sturdy oven shelves in order to hold a heavy pizza steel without bowing. Extra features I like in my current electric ovens are the low temp bread proofing and dehydrating settings. The lower settings are also nice for plate warming. I think someone mentioned this, but I also like the convection roast setting that uses both the upper and lower heating elements at the same time. Generally, I agree with this. I find the ability to maintain a slow, steady simmer to be at least as valuable as power at the higher end. My current gas range has dual burners and the lower one does a very nice job of providing more control at a low simmer. That said, there are underpowered gas stoves out there. Sounds like you are looking at higher end models so that should't be a problem for you but the builder-grade model that came with my previous home had one 9,000 BTU, two 7,000 and one 5,000 burners. I thought it was defective because it took so long to boil water in comparison to the 1940s vintage stove that I'd been cooking on - that one would readily send flames half way up the sides of my pans if I wasn't careful. I'm sure that was exceeding inefficient but it could sure boil a big pot of water in a flash!

From the EYB FAQ: In the case of the Joy of Cooking, the EYB listing for 6th edition that you mention shows 42 linked ISBNs (hardback, paper, spiral-bound, published in the US or UK, etc.) Not sure if they are going to try and tackle all of them! Interesting. My copy of Joy does have an index entry for white sauces, directing me to pages 322, 323.

I would want all my cookbooks in one searchable location but I might want the ability to search for recipes that are only in my Kindle books (for example, when I'm traveling with my iPad and am asked to cook). This can be done in EYB by tagging the Kindle books with a bookmark and then choosing that bookmark when searching.

I do too. Not sure I'm loving the bourbon, but I understand if you really like that version. My preferences for booze in cranberry sauce are for Grand Marnier in a cranberry-orange sauce or Amaretto in a sauce with toasted almonds. I always stir the liquor in to a portion of the sauce just after I remove it from the heat so there's always "regular" and "high test" versions available.

I listened to this interview with the author on KCRW's Good Food last weekend and came to the same conclusion.

Substituting for an ingredient that's part of the name of the dish can be problematic. In this case, I might try zucchini/summer squash or eggplant. The eggplant would certainly require pre-cooking and the zucchini might also benefit from a quick sauté to get a bit of browning on it and prevent if from adding too much water to the finish dish.

Around here, it's more likely referred to as Taco Smell. I have never been so I have no idea. But the egg thing doesn't look all that atrocious to me. Seems like just a fried egg, certainly more well done than I like but within the edible realm. Obviously, the runny yolks I like would make this a mess as reviews say even the this is too soft to stand on its own and really needs the cardboard taco holder for support if you choose to go without the flatbread wrap. If I find myself in the neighborhood at the appropriate hour, I may give one a try. What could happen?

Hi @OldHobo - I don't think @pazzaglia has been around eG in a while. I noticed her link to the pressure cooker Ragu alla Bolognese recipe is broken. You can find it here on her website, Hippressurecooking.com : TRADITIONAL BOLOGNESE SAUCE IN HALF THE TIME With respect to your questions about the translation, "beef pulp" is ground beef and "cream from the outskirts" is a not very helpful translation of panna da affioramento. "Cream obtained by separation" would be clearer so heavy cream would do.

I have a very old Mouli julienne that does a quick job with grating cheese and cleans up easily. Sadly, I have not seen them sold in the US for years but this one looks extremely similar except for having only 4 discs vs the 5 discs I have with my Mouli. Looks like it might not have the super fine disc that I use to grate Parm or other hard cheeses into fine snowdrifts but the regular grating discs are all there. If my Mouli falls apart, I'd give this one a try for sure.

Could be something like this Kenwood?

@rotuts, If it's these you were asking about, they caught my eye, too! I can just make out the little signs (below, right to left) and find them all very appealing, save for the prices! Maybe they are large enough for more than one serving? Verneuil - Pâte brisée, ris de veau, artichauts, champignons de paris, sauce crème à la coriandre fraiche et muscade 38€ Pain de Sel - Pâte brisée, farce de magret de canard, foi gras de canard, échalotes confites à l'estragon 38€ Tarte au cèpes - Pâte brisée au beurre de La Viette, cèpes bouchons français, comté, persillade et flan 35€ Quiche aux lardons - Pâte brisée au beurre. comté, lardons fumés, crème, lait 22€

That looks sooo good - but I'd want an nice glass of wine to go with it. I guess that could make for a nice Sunday morning but then I'd need a nap and I'd never make it through the Sunday Times

Cranberry, Star Anise & Campari pops from People's Pops. These are an interesting pop to eat. At first bite, I thought the star anise flavor was too strong but it sort of grew on me. Both the cranberry and Campari flavors come through nicely. I ended up with some little bits of cranberry skin that aren't all that appealing to eat. It's not suggested in the recipe but a food mill might have helped remove them.

I really like this recipe for Nikki's Sweet Potatoes from 101 Cookbooks that includes coconut milk and fresh ginger with a topping of unsweetened coconut and macadamia nuts (I've also used hazelnuts). There's just a spoonful of maple syrup so it's not cloyingly sweet but the marshmallow faction is appeased by the crunchy topping. It's been a hit whenever I've made it for Thanksgiving. Even my picky eater cousins, whose full list of acceptable vegetables consists entirely of corn, demolished a huge pan of it!

Inspired by @Anna N's recent post about the bacon soldiers and soft boiled egg from Posh Toast (recipe here), I made my own version: Toasted ciabatta spread with the butter/bacon mixture and topped with soft boiled eggs - very yum. I liked the way the bacon crumbles retained their crunch. Thanks, @Anna N!

We've been having a heat wave here so it's time to re-stock my stash of popsicles. I'm going with fall flavors even if it doesn't feel at all like fall - after three days in a row of > 100°F temps, we're expecting a big cool down to 90F today Yesterday, I made these pumpkin pie with whipped cream pops from the People's Pops cookbook. These are sweetened with a simple syrup infused with fresh ginger, cloves, star anise, allspice and cardamom. Nice flavors . I roasted a sugar pumpkin per the recipe but might try canned pumpkin next time. Or even butternut squash. Also, I over whipped the cream so it didn't swirl in as nicely as I wanted. I think I might just swirl in the heavy cream as is. Whipping 2 oz of cream is a bit of a pain. If serving for a party, I'd dip them in some speculoos cookie or graham cracker crumbs. Next up: cranberry, star anise & Campari. Gotta go get some cranberries.

I agree! When I win the lottery, I will re-visit Nice and rent a place with a kitchen so I can really shop the markets and enjoy the offerings. And no, I didn't buy any Callison, or much of anything in Nice. I was on a bit of a mission to find some napkins/serviettes to match some that I'd purchased in Cannes years ago. I found some, but the print wasn't quite as nice as the first ones, then lost my way in the winding streets and had to dash back to our meeting place, empty handed! In trying to regain my bearings, this sign was particularly unhelpful It was really wonderful! I've also been to Èze before - in a complete deluge! It was nice in that there weren't too many tourists around but all we could really do was dart from one doorway to the next and try to avoid slipping and sliding on the stone walkways. On my lottery-winning trip, after cooking my way through the Nice markets, I may relax with a few days at the Chateau de la Chèvre d'Or. I understand the rooms are scattered through the town and most have a view of the sea.