blue_dolphin

Thanks for sharing - I love marmalade! That recipe sounds interesting, although I'm not sure I like the part about needing the screen. I used this recipe a couple of times to make marmalade and no issues with that, though it was a bit of a pain to pick out all the seeds from a batch of very seedy lemons!

I'm in suburban SoCal, hardly a low population zone, but no Amazon Fresh for me either. Not sure what exactly what drives availability. It is available for addresses ~ 10 miles to the east and also 10 miles to the northwest, both with similar demographics.

The airport outpost of Seattle's Anthony's restaurant chain in the central marketplace area at SEA is casual, not fine dining but has both table service and a raw bar. You can get a table with a view out the windows and watch the planes take off and land while enjoying a platter of oysters or a nicely cooked piece of fresh fish with a local brew. In my experience, servers are pretty good about hustling food out if you're in a rush or letting you linger if you need to kill time.

I liked the French Toast and I think it will be a fun recipe to play around with different bread and adding other flavors. I'll be interested in hearing what you think. I found that the green onions didn't really stick to the bread so I sort of spooned some of them on to the bread before turning it into the pan and did the same to the other side before I flipped it over.

I had the last Vietnamese coffee popsicle for yesterday's breakfast and the weather has cooled off nicely so I made this Crispy Salt & Pepper French Toast (recipe from Food52) The green onions in the batter add a nice crunch - kinda like a very thin layer of scallion pancake on the surface of the toast. Served with tomato chutney and Greek yogurt, tomato wedges and some link sausage that the German sausage makers at my local farmers market label "Irish Bratwurst"

I was going to ask what it meant to have a "toggle spray diverter" but figured I should look it up. I found my answer and a small chuckle in this Amazon Q&A exchange: I think I would buy from Adams Quality Plumbing but perhaps not hire them by the hour

I'm with you on the Dot. Mine lives here:

Thanks! My 6 yo neighbor gives them high marks. She says they taste like, "STRAWBERRIES!!!" I didn't do anything to concentrate the flavor or color but I noticed that the color seems to come out a bit more intense in the frozen pops than it appears in the liquid purée, though both are very red. The recipes from People's Pops really use a lot of fruit - over a pound of berries is used for the 16 fl oz of purée that makes 10 pops. Also, I'm using the lovely ripe local strawberries from Harry's Berries that I get at the farmers market. They are red, through and through - no white shoulders or cores so that may help, too.

Fig and Ricotta Cheesecake Popsicles using a recipe from Lady & Pups: I needed to dial back on the sweetened condensed milk just a bit.

The recipe I've been using for IP pork shoulder says 90 min also so that's what I've been using and hadn't thought of trying to shorten it up. Good to know that's an option if I need my pork fix in a hurry I usually get a 6-7 lb chunk and cut it into 3 pieces so they each weigh ~ 2 -2.5 lbs.

I have to blame graciously thank both @MelissaH & @Anna N for enabling me. I'd been going back and forth on the Israeli baking book and seeing it mentioned again and again pushed me over the edge. Of course, while I was navigating to that book, I also had to add Back Pocket Pasta: Inspired Dinners to Cook on the Fly @ $2.99 to my collection.

I gotta try those Arnold Palmer pops one of these days but my little next door neighbor requested strawberries so I remade 2 favorites from the People's Pops cookbook. Top Row: Strawberries & balsamic vinegar Bottom Row: Strawberries & cream

A day late for the official holiday but still funny: Pig Out On 10 Delicious Bacon Day Comics

Yay - I'm so glad that you liked it! I thought the texture of the watermelon was so interesting. I would have expected it to almost fall apart in that long braise but it actually sort of firmed up. I gotta make it again - the flavor payoff is pretty great for such a simple dish.

Welcome to eGullet, @Tropicalsenior! There's a lot of information on making condiments here on eGullet and a lot of eG members make their own. Are there particular condiments that you want to make or ingredients you need to find good substitutes for? Here are a few previous discussions you may want to check out: Making Your Own Condiments: Mustard & Others What condiments do you make? Basic Condiments (Mayo, catsup & mustard) and Basic Condiments Q&A The search function may help you find past discussions on various individual condiments, herbs and spices. If you can't find what you're looking for, don't hesitate to ask. There are a LOT of very knowledgable and helpful people here!

This was my breakfast again today and will continue until there is a significant change in the weather.

Interesting, @rotuts, that your labels have the words "sell by" typed into the "packed on" field. Must be different state labeling requirements as mine all just have the "packed on" date, same with cheeses I buy at Whole Foods Amazon.

I really liked that pork with red curry braised watermelon when I made it last year - posted here. I used country-style pork ribs because all the pork steaks I found were too thin but I think any shoulder/butt cut suitable for a long braise could be made to work. Do keep it on your list!

No Melissa's. Per the cookbook, the slaw was dressed with 2 tsp lime juice, 2 T EVOO , scallions, jalapeño, S & P. I'd dial back the EVOO and use a more neutral oil to make up the difference. The "crema" was sour cream or Greek yogurt + lime zest, microplaned fresh garlic and salt. The recipe does not call for salsa, although the header notes say one can use purchased salsa and raw cabbage instead of making the slaw. I think salsa would have been a good addition but I hadn't made any ahead so I added some of Rancho Gordo's Paloma chile sauce to add some extra flavor.

Thank you, @JoNorvelleWalker, for mentioning this. I received a gift of locally caught rock cod and various other fishies. They'd been gutted and frozen whole. I used the general guidelines from that branzino recipe (steam bake, 425°F) a couple of times now and the fish have been lovely - well cooked and flaky but still very moist. Mine were smaller so I didn't need to tie them up and just tucked in some lemon slices and herbs or rubbed on some spices. After about an 8 minute cook, they were ~ 155 - 160°F, higher than I would normally go, but there was no sign of dryness at all. Thanks!

I did the same as @Anna N: Departments -> Kindle e-Readers & Books -> Kindle Store -> Kindle Books From there, I found several links that took me to the "Today only: 50+ sizzling cookbooks on Kindle, $1.99 & up" deals

Mine is really no better. My popsicle-freezing space had recently been occupied by slow-roasted tomatoes, stewed tomatoes and chicken broth. I managed to clear enough space but it now requires a very firm touch to close the door and an advanced-level game of Tetris to find anything!

Squash Noodles with Crab (I used rock cod) and Jalapeño from Deep Run Roots p 348 The squash noodles are made with a vegetable peeler. It's a bit of a balancing act to get them cooked but not too limp - my green zucchini cooked faster than the yellow ones. I used both red & green jalapeños and garnished with lemon zest and grated salted egg yolk. I actually bought crab meat to use in this but I had an extra rock cod that I thawed yesterday for fish tacos so I cooked it in the CSO, flaked it up and subbed it in for the crab. I think this will be a fun recipe to play around with. Edited to add that even the more "cooked" green zucchini were pleasantly "toothsome" and the whole thing is really lemony, buttery and delicious with a pleasant bit of heat from the jalapeños . In addition to the crab, I can see nestling seared scallops or shrimp on this.

Yesterday, the high temp was 108°F here. Today's breakfast was a Vietnamese Coffee popsicle from the recipe on David Lebovitz's site. Plenty of caffeine and sugar to start the morning!

@rotuts, I've been enjoying that cheese, mostly just with crackers or melted on little toasts. I don't usually go for flavored cheeses but I always try their featured cheese and this one is very nice. Another site describes it here: My TJ's still had quite a bit of it in the case yesterday but I didn't check dates.