blue_dolphin

@FrogPrincesse recently posted about the tiny Two Bite One Chip cookies from the book. Today, David Lebovitz covers the other end of the size spectrum and features the giant Chocolate Chip Skillet Cookie Bars, baked in a cast iron skillet. I still haven't baked any cookies from the book. I need a clear plan for getting them out of my house fairly soon after baking. When I was working, that was easy but now, I need to strategize .

I also don't think 60C for 60 min was too much. I've done some stuffed, rolled chicken breasts. After measuring the diameter of the cylinders at their widest, consulting the pasteurization tables from Baldwin, and adding a little extra time in case I'd left any air pockets in the rolls that would slow temp transfer, I came up with a cook time of around 3.5 hrs @ 60C. I just browned the outside in a bit of butter or sliced them to use on sandwiches. Either way, the chicken wasn't dry. Ham & cheese here: Pesto here:

Do post back with your opinion, @NWKate. I say they're not as good as deep fried, perfectly coated with a light batter but they're not chewy old rubber bands, either.

Yes, one and the same. Mine turned red earlier than usual this year. I used a recipe from Kevin West's "Saving the Season" and posted about it over on the preserving thread: Click

I spotted a new TJ's item today and decided to check it out. Panko Breaded Calamari from the freezer case. I believe the price was $3.99 for the 1 lb box. On the plate with limes and some of TJ's Sriracha Ranch Dressing as a dipping sauce. I was going to mix up something more interesting but I was getting hangry so I went with what was at hand and rather messily squirted it into the dish. I gave them 9 min @ 450F on steam bake in the CSO, flipped them over for 2 more min @ 450F, convection bake. They are quite nice. The breading is very crunchy and the calamari has the appropriate chewy but tender texture. I tried to pick out a representative sampling for my first round. Some rings are sort of squished together, rather than open rings but they tasted fine, no doughy globs in the middle or anything like that. The main difference between the photo on the box and the actual product is the tentacle pieces, which are understandably difficult to coat with a breading vs a batter so some are splayed out but don't have much coating like the specimen at 6 o'clock on my plate and others are folded up like a hand with fingers together, as you can see in the piece at 5 o'clock. The splayed out but uncoated tentacles did get a bit chewy. The other one was less aesthetically pleasing but didn't get over cooked and had good texture. The box says there are five 85g servings. What you see on my plate was closer to 120g and I could probably eat twice that amount. And I may, as I'm tempted to put some more into the oven. I can't find these on the TJ's website so here's the label info:

This thread got me thinking of making some scones so I pulled up my go-to recipe from Luna Cafe: The best scones in the entire universe, and noticed that it includes some storage suggestions that may be useful, depending on what kitchen facilities you will have at your disposal. This last bit, from the same source, won't help you with your query but it beautifully encapsulates my ideal scone experience:

Here's a review of Deep Run Roots from the Washington Post. The reviewer discusses and includes recipes for Apple, Scallion and Oyster Ceviche, Blueberry-Rosemary Breakfast Pudding, Marinated Turnips With Orange and Pumpkin Seeds and Scarlett’s Chicken and Rice.

I say the presence of fresh duck eggs suggests you need to delete one "sad" from that abode rating. Small slice of toasted multigrain bread with vanilla pecan butter and sliced apple. More apple & pecan butter for dipping.

Sounds like the OP should have no problems with baking a day ahead if his scones are also such good keepers - and plenty of time to pilot out the storage conditions to verify it. My experience is that the charm of a freshly baked scone diminishes more significantly over the course of a day than something like a quick bread.

Painfull, indeed. But just to clarify a bit, the one that I linked to is priced at $9.22 on .com and $13.66 on .ca. That's a increase beyond the straight exchange rate, which would be $12.36, but not quite double. The JB Prince version that @gfweb linked was priced lower at $7.60 but there was an additional $7.50 shipping charge and I couldn't find it on .ca. At this point, I have the corn peeler, 2 aluminum sizzle platters, an iSi "scraper" dealie and a Joseph Joseph scoop colander in my cart. I'm waffling on the Swiss star peeler. Thank you @gfweb, for my holiday gifts to me !

In my opinion, scones become sad shadows of themselves within a day. I'd go with a muffin or quick bread

@curls, what did you decide to bring to your pot-luck?

Not to threaten the safety of your finances, but this one is on Amazon.ca @ 13.66 CDN

The LA Times has their list of fall 2016 cookbooks out. Most have been called out in other lists, although there are a few I don't recall seeing mentioned like Nancy Silverton's Mozza at Home and Marcus Samuelsson's Red Rooster Cookbook. The section includes a blurb on the state of cookbook publishing, interviews with Dorie Greenspan and Anthony Bourdain that discuss their new releases and a piece by Evan Kleiman that mentions some of the recently published cookbooks that focus on Persian, Turkish and Uzbek cuisine: “Taste of Persia” by Naomi Duguid, “Samarkand” by Caroline Eden and Eleanor Ford, “The Saffron Tales” by Yasmin Khan, “Persepolis” by Sally Butcher and “Turkish Delights” by John Gregory-Smith. Evan mentions that she is preparing a UCLA class on foods of the Silk Road - wouldn't I like to take that one !

Those pigs are awfully cute!

Yes, there's a wok smoking tutorial over on Serious Eats - Wok Skills 101: Indoor Smoking that may be helpful if someone wants to use a wok. The recipe calls for blanching the corn first, then smoking 15 minutes over apple, cherry or peach wood. I ordered Cameron brand apple wood smoker chips from Amazon. I did my usual microwave in the husk method, peeled off the husks and followed the 15 min smoking time. You can see from the picture I posted upthread that the corn I smoked this way is much lighter than the photo in @Steve Irby's post just above but I thought the amount of smoky flavor it imparted was good.

I smoked the corn for the smoked corn mayo on my stove top, following the method in this Saveur article. I used my stovetop pressure cooker as I figured it would give a good seal without having to wrap everything in foil as done in that article. I was impressed at how much smoky flavor was imparted to the corn in that way.

I recently watched another LA-centric food documentary, The Migrant Kitchen, on KCET, a local public TV station. It was produced by KCET and Life & Thyme as on-line series of 5 short episodes that explore the stories of Guatemalan, Mexican, Filipino, Middle Eastern, and Korean-born chefs who work in LA. The individual episodes and the hour-long documentary that combines them together and aired on TV are available here on the KCET site or on LinkTV. Evan Kleiman interviewed one of the directors last week on Good Food. You can listen to that interview here. City of Gold did interview a few immigrant chefs, but I believe they missed an opportunity to delve a bit more deeply, as is done here.

Yes. I succumbed to Gjelina, Roots and the Joe Beef book - I may never try them at the restaurant, but I can't resist reading about the Foie Gras Breakfast Sandwich or Pork Fish Sticks Edited to add this slightly off-topic comment: In the case of Roots, I've been curious about it ever since reading Bryant Gumbel's Piglet review of the book on Food52. A quote:

Ruhlman's Twenty Kindle edition= $2.99

I guess you might want those collards, or the $65 Broccoli Cheese casserole to add some green vegetables to the $495 Holiday Turkey Dinner for 8. And better get a $65 Apple Pie and maybe an $80 Pumpkin Spice Cake for dessert.

Now, that's a SANDWICH!!!

Chicken on a toasted rosemary roll with grainy mustard, watermelon rind pickle and a wisp of prosciutto.

Good idea, @Anna N. That's an item I learned of here on eG and find very useful. Along the same lines, I like the ball whisks and flat whisk (aka magic spoon) I've gotten way more use than I expected from these little silicone mitts, sold for the Instant Pot, but I use them for many things.

Thanks for your response, @TicTac. At age 7, I received my first cookbook and I still remember how excited I was to read through it and choose the recipes I wanted to try. I guess cookbooks are in my blood - I still feel that excitement when I get a new cookbook and settle in for a good read! "Need" may not be the right word, but I welcome inspiration in all forms - shopping the farmers market, random CSA box contents, cookbooks, magazines, newspapers, on-line content (my fellow eGullet members do indeed provide daily inspiration), dining out, cooking with friends - I value them all as sources of creativity and nudges to get off my butt and do something different.