blue_dolphin

That's quite a collection of tonic, @Quadriga! Must be the season for G&T!

I looked around at previous eG threads for suggestions on getting a nice sear on the scallops. I followed suggestions to cook them sous vide first, then sear to finish. I thawed and dried them, lined them up in a row on plastic wrap and wrapped them up into a little cylinder shape. I put that into a zip lock and cooked at 50 deg C (122 F) for 30 min. Then I unwrapped them, patted dry on paper towels and seared them in a hot cast iron pan with grapeseed oil. I tried dusting 2 of them lightly with Wondra flour and those 2 did get a darker crust but they also stuck to the pan a little while the ones that went in naked didn't stick.

Toasted multigrain bread, peanut butter, banana and hot honey. Black coffee. Since "Sugar = Satan" these days, I'm not sure I should be adding more to my breakfasts but that hot honey is tasty stuff!

Ever so much more evocative than, "Necessity is the mother of invention." I, on the other hand, was a big spender and treated myself to some scallops. I was curious about the jumbo wild caught North Atlantic IQF scallops I've seen lately at Trader Joe's. The only ingredient on the label is scallops. Seared scallops on lemon pepper pappardelle with artichoke-lemon pesto, sugar snap peas, red bell pepper and grated fresh lemon zest. They are big fellows, 10-20/lb, bigger than I would choose for a pasta dish - I cooked 4 but had to leave one off the plate so you could see the pasta. At $17.99/lb, they're in the "treat" category for me but I thought they were good enough to qualify as such. And I'll get to treat myself to a few more meals from that bag so no complaints.

They're really, really good. Such a wonderful floral fragrance. I bought some at the local farmers' market last week, intending to make a small batch of white peach and lemon verbena preserves to try out the recipe but I kept eating them and the preserves have not been made. I'll have to try again this week!

Today's breakfast was one of the Mango Coconut Chia popsicles I posted over here in the popsicle thread.

I had some coconut milk leftover so I used it to make half a batch of these Mango Coconut Chia Frozen Pops from the TJ's website. I added a couple of tablespoons of coconut rum. Yum.

Thanks, @huiray! I'll try your method next. Indeed this happened when I added the just washed peas to the hot oil following @HungryChris's method. My feline kitchen monitor was well and truly alarmed !

Most excellent for toasties, @sartoric!

I do hope this will not be a long absence from eGullet. Are you heading up north again?

I made more whole milk ricotta in the IP this morning. I've gotten in the habit of keeping milk in the house just for this! Then, I finally got around to trying the coconut brown rice and beans recipe that appeared in a Rancho Gordo newsletter back in March, adapting it for the instant pot. I scaled the coconut milk and water down just a bit, using 5 oz each for one cup of brown rice. I cooked it 22 min on high pressure followed by 10 min natural pressure release before venting the IP. The rice looked a tiny bit wet but after fluffing and standing a bit while I retrieved the beans, it looked perfect. Instead of the the Domingo Rojo beans called for in the recipe, I substituted Rancho Gordo midnight black beans that I'd cooked in the IP last week for a black bean salad and stashed the extras in the freezer. I served this with shrimp for lunch today but I think it would make a great meatless meal along with some grilled or roasted vegetables.

Toasted multi-grain bread, fresh whole milk ricotta, white peach slices drizzled with hot honey. Iced coffee.

Hot honey shrimp from last week's NYT on coconut brown rice & beans (per Rancho Gordo) and sugar snap peas à la @HungryChris (here in the Gardening thread) The squeeze of fresh lime really made the shrimp pop. I usually don't think of cooking sugar snap peas in a way that browns them but these were very nice.

@HungryChris, how did you cook your sugar snaps? On the grill? Or roasted or broiled? They look really good.

Posties! I love the idea and the name!

Those tartlets look wonderful, @shain! I love the idea of using both grilled fruit and fresh slices on top.

@curls, those scones are so good, aren't they? For a while I made one variation after another and brought them into work when I was being a nice boss and treating my peeps to breakfast. So quick and easy to make and bake. I will have to find an excuse to make them again.

Continuing the hot honey theme from yesterday, I picked up a commercial product, Mike's Hot Honey, to try. Toasted whole wheat English muffin with peanut butter and hot honey, w/without very ripe peach slices.

Another "Thank You" from me! The photos were great and I appreciated all the background information as well.

@rotuts, I get honey (small jars for me) from a local place that also sells 5 gallon pails of honey - maybe more than you need as it weighs about 64 lbs !

Warm whole wheat croissant with butter and hot honey, fresh fruit and coffee: The NYT had a recent piece on Hot Honey Shrimp in which I learned that hot pepper infused honey is a thing that can be bought in a jar at the supermarket....or some supermarkets, anyway. I had no idea. I'm out of shrimp but wanted to test out the flavors so I mixed up the honey, cayenne, freshly grated ginger and lime zest (omitting the garlic from the recipe for now) and used it to anoint my croissant. Nice. I'd intended to just mix up some hot honey but I'm such a sucker for lime and ginger that I had to throw them in, too. Will try it with shrimp one of these days but in the meantime, it's plenty nice for breakfast. Edited to add that next time I will try one of the hot honey recipes that use fresh chiles rather than the dried cayenne called for here. This was certainly quick and easy but I think fresh chiles would give a better flavor.

Yes, in my experience, the syrup crystalizes when stored in the fridge. It goes back into solution on warming but if it's just me, I scoop one out without bothering.

Toasted English muffin topped with sautéed greens and mushrooms and poached eggs: Host's note: in order to reduce the load on our servers, this topic has been split into multiple parts; the next course is here.

Thanks for the tip on extra-wide fabric @Nyleve Baar, I have never seen it in my local fabric shops but It's certainly available on-line and would make a good solution for me. My table is not excessively large (~ 55 inches square) but I've never seen ready-made tablecloths the right size.

Interesting. That's not my take from the article at all. My take is the proposed lower meat consumption guidelines, if followed, might mitigate negative environmental and health impacts that would likely occur in the future if meat consumption rates continue to follow their upward trends. So offering some mitigation of future issues rather than solving entirely the current problems. It certainly does strike me that with the vast size of China's population, almost ANY broadly adopted dietary changes there are likely to have significant environmental and public health impacts. I am reminded of this 2014 article, "What Do Chinese Dumplings Have to Do With Global Warming?", that discusses the increased use of refrigeration in China's food chain.