blue_dolphin

Beets are still good if you go with B for bird

It's not the cracked pepper that would give me pause about diving into that bag!

I dunno. I've been using Cascade Complete powdered detergent and it seems to do OK, although I absolutely have to use Jet Dry or one of the other rinse agents. I have one of those 2-drawer dishwashers so the pods don't work for me.

After confessing that I often add some slivered red bell pepper to a dish of broccoli, cauliflower, sugar snap peas, etc. to "dress it up" a bit, I will step away from the peppers for a moment. There are a few (not many) frozen veg that I keep on hand: spinach, artichoke hearts, corn, pearl onions. What I've noticed when shopping for them is the grocery store freezer space for plain ole frozen veg has drastically decreased while the significantly more expensive frozen veg side dishes (veg coated with salt-, fat-, and often sugar-laden sauces) have proliferated grandly.

I'm pretty sure I saw some French Morbier at Whole Foods a couple of weeks ago. I was actually looking for some Mobay, the Morbier-inspired goat and sheep cheese from Wisconsin, but didn't find it !

Hey! Look at all the space I just cleared out... Before & After: From my pantry, I chose to warm up some Fleur de Sel caramel sauce to go with the French Vanilla Ice Cream

Beautiful meal, @sartoric! I am ever so impressed with my Indian friends' ability to neatly dine without utensils as compared with my own tendency to get everything all over my fingers. Thankfully, my friends avert their eyes but I would be appalled to be observed by 4 waiters

I may cringe on a mid-week morning when the doorbell rings at 9:30 and I'm still padding around in slippers, etc. but when it comes to PJs on Sunday AM, there's no judging! It's been raining since midnight and forecast to change to very heavy rain from 9 AM to 5 PM so my first thought in getting dressed was to choose a nice fresh set of PJs. Oh, and breakfast? Another slice of the spinach and artichoke quiche from yesterday.

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!