blue_dolphin

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.

I'm thinking that @Tropicalsenior may be speaking of Plattsburg, MO. I grew up in Plattsburgh, NY and did my time working at the local McDonalds, serving many Canadian shoppers and beach-side campers.

I second @C. sapidus's suggestion to investigate IKEA cabinets. My house came with an IKEA kitchen, installed just before I purchased it in 2009. It's held up very well. They have a lot of good organizer units that fit inside their cabinets and drawers, a very good on-line design tool for planning and can certainly be installed by a handy homeowner with sufficient time and a good helper. My personal complaint is that my seller chose cherry finish, Shaker-style cabinets, which clash horribly with my mid-century modern home. The seller's agent couldn't stop apologizing for the kitchen!. Not a disaster, as there are a lot of companies like Semihandmade and others that make cabinet, drawer fronts and trim pieces for IKEA kitchens if their options don't suit your preferences. Along with the recommendation to inventory for cabinet planning, if you need a new dishwasher, absolutely bring some of your most-used dishes when you got shopping to make sure they fit. I use a lot of pasta bowls and they don't always fit efficiently. Lighting that not consistent in color temp annoys me greatly so I'd want to make sure it's all going to work from ceiling fixtures to recessed cans to under-cabinet fixtures and that under-cabinet lighting is very key for me. A kitchen re-fresh was at the top of my list when I ended up leaving my job earlier than expected to care for my mom. I still want to do it one of these days!

These were frozen, raw shrimp. I rinsed them briefly to get rid of the ice coating, patted dry and put them on mostly frozen. It’s a bit of a balancing act, depending on the size of the shrimp, thickness of the dough and oven temp so they get cooked but don’t turn into erasers. I've sometimes used frozen, cooked shrimp and put them on part way so they just get nice and hot but not overcooked.

Used the rest of my TJ's pizza dough blob to make this one: Pesto, shrimp, red bell pepper, red onion and feta.

Leftovers for breakfast can be a good thing. Yesterday's breakfast was the leftovers from the previous day's lunch: Today's breakfast was a halibut sando with some of the slaw from yesterday's lunch. I saved the beaten egg and seasoned panko from yesterday so it was quick and easy to coat and sauté another piece of fish.

Thanks! I followed the book recipe for seasoned panko (onion powder, garlic powder, cayenne, S & P) Dipped the fish in beaten egg, then the panko and sautéed in avocado oil.

Ditto that!

Riffing on a recipe in Nik Sharma's Veg-Table for Chicken Katsu with Poppy Seed Coleslaw, I subbed a piece of halibut from this week's fish share for the chicken. The slaw has cabbage, red bell pepper, apple, scallions and cilantro, dressed with rice vinegar, maple syrup, poppy seeds, Aleppo pepper and black pepper and worked well with the fish.

Also curious what makes it a good double boiler but reviewers on Amazon seem to like it for melting chocolate in the microwave. I guess you could easily remove leftover chocolate by letting it cool, then flexing the bowl to release.

Welcome to eG, @puzzledcook! I'd say you should be looking for a 3 to 4 quart saucepan. Would something like this Farberware (eG-friendly Amazon.com link) saucepan work? Or is it crucial that the width (here, 7.18 inches) exactly match the 7.5 inch rim on your silicone bowl?

I don't have a Breville but I do the same thing with convection in my CSO and I use a pizza screen (eG-friendly Amazon.com link) instead of a baking sheet to improve air circulation and make turning or flipping unnecessary. The small size of the CSO is a benefit here because it only needs a few min to pre-heat. I have struggled to understand how much better a dedicated air fryer would be for the sorts of things that I cook regularly.

One day when I was sick recently, I had a notion that a pepperoni pizza would taste good so the other day when I went to TJ's I picked up a blob of their pizza dough and some pepperoni. Today, I used half of the dough, sauce from the freezer, mozz, pep and made myself this little 10-incher.

I'm another farro fan. I love the chewy texture. I use it mostly in salads/grain bowls but also in soups or as a simple side. This cabbage and farro soup, adapted from Josh McFadden's Six Seasons is super easy, very warming and comforting.

This was my most minimal version for lazy people. Put some kimchi and kimchi juice in a bowl. Use kitchen shears to chop it up fairly finely right in the bowl to avoid a stinky cutting board and wastage of kimchi juice. Add mayo to make a dressing. Can be mostly mayo with a little kimchi or mostly kimchi with a little mayo. Toss with finely sliced cabbage of any sort. That's it. Less minimal would include julienne carrots, multiple types of cabbage, or even Brussels sprouts, thinly sliced green onions, sprinkle of toasted sesame seeds, cilantro, gochugaru, etc. but minimal gets the job done. Today's lunch. Spaghetti with tomato sauce and hot Italian sausage. Hit the spot.

A small dish of ACV with a drop or two of dish soap makes a fine trap for fruit flies.