blue_dolphin

Panko-crusted rockfish sandwich with chile manzano slaw on a toasted brioche bun Basically leftovers from yesterday's fish tacos on a bun instead of a tortilla!

I'll offer a thumbs up for Dinner:Changing the Game. It offers a great bang for the buck. There are recipes suitable for any meal - breakfast, lunch, dinner or nibbles and lots of them. It's one of the most recommended books whenever people ask for suggestions from the cookbook group I participate in. As you say, her recipes are pretty reliable and I also find them riffable if you want to tweak them to your own taste. The Kindle version is currently $5.99 on Amazon. Not crazy bargain territory, but a fair price for a really solid book.

Nice to see you back here, @Shel_B! I've only cooked unsoaked RG chickpeas in the Instant Pot, generally in an emergency situation as pressure cooker beans aren't my preference so I can't offer any experience with 8-hour soaked beans. The spreadsheet that @TdeV mentioned gives an Instant Pot time range of 10-14 min for soaked RG chickpeas. Given your target of a firmer bean that can tolerate additional cooking, I'd aim at or below the lower level and plan to finish cooking them to the desired point once the pressure is released using the sauté function so you can easily taste them for doneness.

Ditto that! I have a set of glass weights which are easy enough to drop in but they have almost straight-sided “knobs” on top that are slippery little SOBs to get hold of to get them out!

Yes, anyone who goes out fishing around here is likely to come back with a bunch. Compared with halibut or black cod, they may not be as fancy but when they’re nice and fresh, they make a fine fish taco and I’m happy to eat 'em up!

Good choice! That was another recipe that people liked and at least one thought they were the best blueberry muffin they’d ever had. There's also a corn muffin with cornflakes on top that I thought sounded interesting although at least one person said the fuss wasn’t worth the effort.

Fish tacos: Rockfish from this week's fish share, avocado, manzano chile slaw, yogurt crema from Nopalito, cilantro, and corn tortillas from the recipe in Asada.

I'm not @weinoo and you didn't ask me, but that Nancy Silverton book is the January book for the Food52 cookbook group that I generally keep tabs on and occasionally participate in so I'm sharing some feedback from that group. I'll say first that I've found her recipes in previous cookbooks to be unnecessarily fussy and poorly edited so I'm biased. I'd like to get my hands on a library copy or borrow one from a friend before I invest in this one. A lot of people didn't like that she uses extra large eggs throughout. Eh? I often scale recipes and don't mind weighing eggs so no big deal. There are also complaints about the use of unusual/expensive/difficult to procure ingredients. Eh? Trying new stuff is one of the reasons I like cookbooks and I didn't really see anything all that odd although she should probably just realize that most home cooks don't have Italian leavener at the ready and list the provided substitute. Most of the recipes make quite a lot and she often uses unusual pan sizes, at least for a home baker. Not restaurant-scale by any means, but bar cookies in a 10" x 16" pan, quiches in 4 x 13" tart pans, square cakes in a 10" square pan. On the fussy scale, there are things like weighing unpeeled bananas, then peeling, mashing and weighing them again for a banana bread. Various complaints about the use of unnecessary bowls, pans, etc. I've got a dishwasher and don't usually mind extra dishes or pans but this is not one-bowl baking. On the poor editing, there are multiple reports of confusion. I think an experienced baker would not have a problem seeing their way through the carelessness but carelessness isn't a big motivator for me to buy a book with out trying the library copy first! The Parmesan and Pecorino Cheese Scones got high marks from multiple members and would be my starting point, along with those life-changing peanut butter cookies! Others that sound good to me and were positively reviewed are the maple pecan slice-and-bake butter cookies, iced raisin bars, orange, cranberry tea loaf, ginger stout cake, and the spice cake with caramel glaze and pecans.

In my limited Chik experience, pickles are included on the sandwiches but not the breakfast biscuits. In either case, you always need to request sauce, otherwise they come nekkid. They used to give you as many sauces as you wanted but started charging 25 cents for requests that exceed the 2 free sauces on a breakfast biscuit and 3 on sandwiches but it kind of depends on who you ask and how much you’re asking for. Edited to add that I like honey and hot sauce on the biscuits, chik-fil-a sauce and mayo on the sandwich 😋

Good point on the visual appeal factors. I stop in to my local store every now and then and find it an odd experience that I couldn’t quite put my finger on but you nailed it!

That looks great! His method (braising first in a flavorful wine broth) is my absolute favorite!

Yes, no doubt it’s not traditional but it sounded good to me! I used Rancho Gordo Chiapas black beans and Massa Organics brown rice, also not traditional!

Gallo pinto (per this recipe) topped with a fried egg with chile manzano salsa (recipe here), avocado and an orange from my tree.

Doesn’t sound worth troubleshooting for your use, but if you’re paying for the service, I’d certainly demand a refund!

It also works well on my phone and I especially rely on that when I’m at the farmers market and spot something that looks good and I want to check recipes so I can pick up any additional ingredients I might need. Since they don’t have an app and rely on a browser interface for access, I wonder if a different browser would work better for you.

I think I remember that you required the ability to search for recipes that used a particular appliance, like a rice cooker or a particular type of cooking like sous vide and that functionality has not been added. Of course, you can search for "sous vide" and will find recipes that include the term in the recipe name, like Sous vide egg bites or any recipe in a book called Sous Vide for Everybody but they're not capturing every model of every appliance that might be mentioned in a recipe into a searchable field. You could certainly use the bookmarks feature to bookmark recipes, "Instant Pot," "Pressure Cooker," "Rice Cooker," and use those tags to search but that's a lot of work and, at this point, they're not doing it for you.

I'm sure everyone here would join me in saying, "Please be careful!"

Yes, @FrogPrincesse is right, the search capabilities are excellent, particularly when you use the built-in filters. Scroll back to this post on the previous page of this topic to see how I searched for a Chinese recipe that used fish and cooking greens but was NOT a soup. Sometimes, I’ll search the whole library, not just my books, when I’m looking for ideas. Like when I got a recommendation here to combine figs and saffron in a popsicle so I searched for dessert recipes that called for both figs and saffron, just to see what other ingredients might work - dairy, citrus, vanilla? Quite handy!

I can't say that's something I'd have thought to search for but when I entered "stale bread" into the search bar, I found 397 recipes on my bookshelf that call for it. I also tried searching the whole library for "stale bread" and specified online recipes and it returned this list of 848 recipes.

I am a member of EYB and CKBK. I have not seen anything in my email from either of them about Scoolinary.

Welcome to eG, @tooncekat! I'm also in California (Ventura county, in my case) and am also a cookbook fan. Eat Your Books tells me that I have 518 cookbooks, 128 of them ebooks. Some I rely on for recipes, especially with baking. Others just make me want to cook, whether I follow the recipes or not! Please do share what you end up making, whether it's in the Breakfast, Lunch or Dinner topics or treats over in the various Pastry and Baking topics!

I agree with @chromedome. “Spicy hot” is simple and would be widely understood to refer to the capsaicin-induced sensation.

I’m glad you finished your post because I was surprised that you bought it when you needed coarse salt. I use Diamond Crystal Kosher salt routinely and it is indeed a fine salt, not coarse at all. My box doesn’t have the “Not for Retail Sale” disclaimer but looks just like what you pictured. Curiously, Amazon is offering the same food service packaging (eG-friendly Amazon.com link) that you purchased. Here's a table from a Serous Eats article: Salt Mass and Volume Type of Salt Weight per Cup Weight per Tablespoon Table Salt 10 ounces; 280g 2/3 ounce; 18g Morton's kosher salt 8 ounces; 225g 1/2 ounce; 14g Diamond Crystal kosher salt 5 ounces; 140g 1/3 ounce; 9g Maldon sea salt 4 ounces; 115g 1/4 ounce; 7g Fleur de sel 8 ounces; 225g 1/2 ounce; 14g

Sorry about those salty beans, @Smithy & @DesertTinker! When I cook dried beans, I use 1.5 tsp Diamond Crystal or .75 tsp Morton's Kosher for a full pound of beans. I’m sure I’d find 2 tsp/half pound way too salty, too. Not to mention that some brands of chili powder contain salt and there's that 1/4 tsp of Na bicarbonate in there adding a bit more sodium.

Prima Taste instant Singapore curry noodles have been recommended by several eG members so I decided give them a try. I added sugar snap peas, orange bell pepper, shrimp, scallions, cilantro and an egg. Rather excessive in the sodium dept but very good.