blue_dolphin

Spinach, artichoke and onion quiche, lightly toasted ciabatta The cheese was the same mix of Swiss and a Spanish Buenalba with paprika that I used upthread on some toasties.

Feeling very sad that I'm not Moe but making due on a rainy morning here. Smoked tuna on toasted ciabatta and a mug of tomato soup: Best to start off with a sturdy breakfast since the day's events are sure to call for wine and whining !

There are some good savory apple ideas over in the Apple Cook-off thread, including chutney and a recipe from @David Ross for litchi plum applesauce with pork

Just a reminder, if you're a member of Eat Your Books, do check their regular cookbook giveaways. I recently won a copy of Carolyn Phillips' book All Under Heaven. I got a notification email on Saturday and received the book today - nice!

The sheet of equations gave me flashbacks to those awful 8 AM PChem lectures - 2 semesters worth !

I must say I like the name: Crowd Cow

Over the holidays, I made the homemade Irish cream recipe from Smitten Kitchen and found it quite nice. I would think you could do something similar, substituting coffee and chocolate, maybe some caramel for the whiskey. Not sure that helps you as sweetened condensed milk is key for the texture and may not be easy for you to find.

I agree with you. I cooked up the veg the other day for the spinach artichoke grilled cheese from Serious Eats but found the toastie variation quicker and more appealing. It also got me thinking in your direction of using something like my warm mushroom-artichoke dip on a toastie - decadent indeed!

Spinach-artichoke toasties: Cheese was a mix of Swiss and this Buenalba cheese with paprika from TJ's which has been sitting in my cheese drawer for a while, its orange color putting me off for some reason.

Love that plate, @robirdstx! It makes even a leftover burrito appropriate for the upcoming Chinese Year of the Rooster !

In case anyone's been on the fence about this course, now would be a good time to sign up as it starts this week. You can also join later but will have to play catch up.

@liuzhou, I remember receiving a huge jar of that yuzu stuff from a Korean colleague who was worried about my cough. I was instructed to mix it with hot water and drink it several times a day. It was quite pleasant but I never thought to bring some home to put on toast. Nor did I think to add a glug of bourbon to the yuzu tea for, you know, medicinal purposes. I may have to look for a jar so I can correct these oversights ! Taking a page from @chefmd's breakfast just above, I heated a little of yesterday's tomato soup, a handful of frozen spinach and some previously cooked little white alubia beans and topped it with a poached egg, some grated dry jack cheese and smoked paprika. Perhaps not the most photogenic breakfast, but very satisfying.

Please do share some of your multicooker adventures with us, @Bernadry. Maybe in the Breakfast, Lunch or Dinner threads. Or the Soup topic, since you mention soup specifically. Or maybe start a Multicooker thread so you can go into more detail about how you are using it. Edited to add: Pictures would be great !

I'm not sure what "Titchy vegetables" are but after reading a satirical mention of Williams Sonoma's potato scrubbing gloves, I went out and picked up a cheap ($2-3) pair of those exfoliating bath gloves and found they're just the thing for cleaning carrots that don't need peeling. They might work on titchy vegetables, too !

Same toasties as yesterday but on whole wheat sourdough toast. Added the tomato soup that I missed out on yesterday.

I made this tomato soup for the first time yesterday and liked the trick of using a little sodium bicarbonate to adjust the level of acidity, specifically to compensate for overly acidic canned tomatoes. I ended up using 1/8 teaspoon for ~ 3 quarts of soup, so not much. I'm usually wanting to add more acid to soups at the end so it surprised me that I liked it.

Unlike the previous 2 posts, I have no lovely homemade bread for my toast, but I have adornments aplenty! The other day, there was a spinach-artichoke grilled cheese write-up over on Serious Eats. I was dying to try it with some tomato soup. This AM, I cooked up the onion, spinach, artichoke mix but the hungries got the best of me before I could make the soup so I had these melty toasties instead. On toasted ciabatta, topped with Swiss. I thought the veggie mix should really have included mushrooms but I had none so I compensated with some pickled mushrooms along side. Nice contrast!

I did that over here with cheddar and blue cheese. I preferred the ones without cheese, but with some olive tapenade stirred into the polenta. But mine were baked, not fried.

That's what I like, too. The contrast of a crisp/crunchy crust and tender inside. A while back, I made some little polenta balls that I baked for the same sort of texture without frying. I must do that again.

Wow, @chefmd! What a coup! I have one of those and use it all the time. I'm always on the lookout for a replacement but I've never seen a full set with the box, let alone at such a good price!

I know what you mean. Especially since the rookies keep getting eliminated. I have to say that the most recent episode was one of my least favorite so far. I'm not a fan of quickfire eliminations and I was a fan of poor Jim! I will miss his goofy smile. The whole pirate treasure map, running all over Charleston in a rainstorm to find their ingredients was a silly waste of time. The case of Jamie offering to give up his immunity was an interesting turn and Emily trying to throw John under the bus at judges table was surely meant to stir the pot for upcoming episodes but actual cooking was surely an afterthought in this round.

Mmmmm...oatmeal. I like to top it with some toasted nuts for crunch and some fruit. I should make some. But not today. Po yegg on toast:

My experience is pretty much the same. The first time, I put a few slices into a ziplock and cooked them right after the sv step. My second run was an unopened 24 oz package of supermarket thick cut bacon (Wrights). I snipped a corner and drained off the liquid after sv and easily peeled off 2 slices to cook but once it chilled down in the fridge, it was impossible to pull off an intact slice. I resorted to standing the slab up on end in the skillet in order to warm up the end slice enough to peel off. I put the bag with the rest of the slab in some warm water and cooked off the rest today. I won't bother doing it again.

Fish sandwich on a toasted whole wheat bolillo roll, slaw, carrots and celery: The fish was some sort of TJ's frozen battered halibut pieces that I found disappointingly dry on their own. They were rather tasty here, doused with some TJ's sriracha ranch dressing.

My extremely high tech set up - Igloo beer cooler with a piece of styrofoam insulation cut to fit snugly. The foam is coated so I can push it down to the water level but generally, I leave a little space. This is a very small cooler. I have a larger one also.