blue_dolphin

Cinnamon raisin French toast and fresh cherries:

@andiesenji, where do you get Manufacturing Cream these days? I used to get the Alta Dena product at Smart & Final but it's not carried at the stores near me. I'll add that I used to freeze the Manufacturing Cream in the amounts I would need for a batch of cream scones and give the container a periodic shake as it was thawing. It sometimes looked less than perfectly smooth but worked fine for the scones - of course, that's not an exacting application for cream: a mix of butter and milk would probably work just as well.

Toasted cinnamon raisin bread from Trader Joe's. Topped with goat cheese or butter: That bread is sliced into rather thick slices and I really like crispy toast so I cut the slices in half before toasting.

I do have a couple of these and handy they are but if they had magical powers, I'm afraid they are long gone @paulraphael, I forgot to thank you for the links to the Kelco materials. Very informative!

Hmmmm. Perhaps it was a problem with the magical spoon (cuillère magique) Love Google translations! Apologies. That adds nothing to the discussion but it did give me a good chuckle.

Thanks for posting that. It is behind a paywall, but as usual, you can google the article title (Meal-Delivery Company Sprig Goes Lean) and get the full article.

Poorly focused and badly lit photo of linguini with artichoke-lemon pesto, sugar snap peas, red bell pepper and some sous vide chicken breast:

@BonVivant, each of your posts is a little adventure with so much to look at and admire. Beautiful job! For something much less scenic, I offer you .... beans on toast: Toasted olive bread topped with RG alubia blanca beans tossed with some artichoke lemon pesto. I mixed up the pesto with the intent of making a pasta dish. Then I used a bit of bread to taste it for seasoning and then ended up with this. Maybe there will be pasta later.....

True enough, but right now, I'd really love one of your PB cookies to go with my second cup of coffee.

Thanks for that link, @Anna N. Guess I've gotten overly accustomed to all the safety engineering that's supposed to protect us from ourselves these days but I must say it looks like an accident waiting to happen with that semi-exposed heating coil.

You've all seen this before but I figure the internet can never have too many pictures of kittens... or poached eggs ! Poached egg on toasted olive bread.

A late lunch/afternoon snack assembled from the leftovers of the appetizer I brought to a gathering last night: Baked ricotta with rosemary and lemon on toasted olive bread, kalamata olives with lemon zest and candied rosemary hazelnuts.

It's worth a look-see. My neighborhood Italian restaurant opened a little market and deli next door and sell the same pasta they use in the restaurant at a very reasonable price - $2.60/500g package. For that price, it's my go-to pasta, though I enjoy trying other brands and unusual shapes, too. It's Liguori brand, made in Gragnano, near Naples, in Campania and the label touts their use of bronze dies.

The Doug Baldwin page that @btbyrd linked to above has great tables to calculate pasteurization times for poultry and other meats. It's a great resource! The lower temps will get you to the same safety endpoint, they just take a little longer. This link:

Not the long term experience you're after, but I stayed in a vacation rental that had a wall oven stack consisting of: an Advantium oven, similar to the one that @chefmd showed, an regular electric oven with convection and a warming drawer. Over the course of 10 days, we did a lot of cooking for small and large gatherings and liked that combination. I wish I had been aware before I replaced my double wall ovens.

Me, too! But nice to know that it can multi-task ! I just made another batch of IP "ricotta." I will use some to make a baked ricotta spread with lemon, rosemary and garlic to bring to a party this evening. It's supposed to be hot here but I can bake it in the Cuisi oven without heating up the kitchen.

Good advice to get on the Anova list. Do check Amazon as well. I did the same as you, @Smithy, made the decision and then waited for a sale and ended up getting an Amazon lightning deal that was a few dollars cheaper than an Anova sale that was running at the same time.

Nice! Can I have a little glass of wine with mine?

I tried the Ginger-Cardamom Red Wine Sangria recipe featured in this article on Serious Eats: How to Make Flavorful Sangria, Minus the Fruit Cup The same recipe, inspired by the sangria served at Donostia in NYC is also here and uses ginger juice, cardamom syrup, sweet vermouth, fresh orange juice and red wine. At first sip, those warming spices made it taste like an oddly chilled mulled wine that lost its way after the Christmas holidays but it grew on me after a while. Even topped off with a little sparkling water, all those strong flavors make it a sangria to be sipped and savored rather than slurped. An interesting variation. Interesting in a good way.

Thanks for mentioning this, @Thanks for the Crepes. I recall seeing it recommended in a Serious Eats note last month. Regardless of the author's credentials, I'm usually wary of any food book or article that starts off proclaiming, "The One True....." but this sounds like it would be a good read for anyone interested in food culture, even those like me who have no intention of ever cooking a whole hog! I will check my library to see if they get it. Here's an eG-friendly Amazon link for anyone interested in ordering by that route: "The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog"

BLT on sourdough:

Inspired by the bravery of @HungryChris and his consumption of unfamiliar chicken products, I paid my first visit to an actual Chick-fil-A store and picked up a late lunch: Honestly, I had my first Chick-fil-A sandwich a couple of months ago while I was staying in Houston and the hospital cafeteria boasted a Chick-fil-A station so this was actually my second sandwich but my first visit to one of their restaurants. I don't plan to make it a regular thing but I may have to go back at least one more time as I didn't see the peach milkshakes on the menu until after I paid and a peach milkshake sounds very nice. Probably too sweet, but I'm curious.

As @Toliver mentioned, there's a link in the article to the General Mills recall notice. At the bottom of the notice, all the recalled items are listed and identified by "use by" dates. My Wondra flour has a "best by" date of sometime in 2014

Another quesadilla. Instant Pot pork - pulled and moistened with red chile adobo (from More Mexican Everyday), sautéed spinach, mushrooms and onions, a little cotija and jack cheese, garnished with crema and more red chile adobo. Served with slaw and some of the Yucatán-Style Pickled Red Onions in Sour-Orange Juice I saw on Serious Eats the other day. The onion are a tasty condiment. I was going to put some of them inside the quesadilla but wanted them cool and crunchy rather than hot and limp. I'll try incorporating some next time as I can always have more on the side. And there will be a next time as there's plenty more of that pork in the freezer !

I think we got a little peek at it over in the ice cream topic with some lovely looking homemade vanilla ice cream and fudge sauce. I was going to ask, but didn't want to take the ice cream people off topic ! Did I spot that correctly, @Shelby?