blue_dolphin

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?

I should say so! And if I had any idea that meal was ready, I'd eat it for breakfast!

2nd breakfast. Ricotta, dark chocolate and dried cherry quesadillas: Topped with powdered sugar, red bell pepper and ancho chile jam, fleur de sel caramel sauce and naked. I liked the plain naked or powdered sugar versions best. The caramel sauce was also pretty good. I think the jam would have been better inside the quesadillas, maybe instead of the cherries. Served on the patio, with a third cup of coffee, after the sun finally decided to show up on this May gray day.

Yogurt and raspberries:

The piece you linked to is hilarious. I think I've seen it before but still hilarious!

Crisper drawer breakfast quesadilla. Broccoli, mushroom, onion, bell pepper, roasted corn with scrambled egg and a mix of cotija and dry jack cheeses. Green chile adobo and tomato wedges on the side.

That is pretty funny. This Amazon UK listing for the product includes all sides of the packaging and each side has slightly information on the serving size, no doubt driven by the need to comply with different labeling standards. At least the cooking directions on that package are quite clear: 1 volume of lentils + 3 volumes of water. Use your own cup.....or glass

@Okanagancook, thanks for mentioning those 2 recipes. When I saw Zahav's recipe on Serious Eats, I meant to give it a try but forgot all about it. I thought the idea of blending a lot of garlic with the lemon juice and then straining it out was very interesting. When I saw Thanks for the Crepes's query, I was wondering how a bit of preserved lemon would work so I was interested by the Fine Cooking recipe you linked to as well. Finally, my own suggestion would be to include some lemon zest in the dressing along with the lemon juice. I love that extra hit of lemon flavor that comes from freshly grated zest. edited to add: @Thanks for the Crepes, apparently you are not the only person to have found that dressing memorable: Serendipity & Lemon Tahini Sauce

I would have! Unless there was a lot, I guess I'd be stuck for lunch! Looks lovely!

Quesadilla with pulled pork, spinach, mushrooms and cheese:

Thanks! I have not tried the Oaxaca Negroni (love the Oaxaca OF) or a Negroni Sbagliato. I'm currently in need of some specific, measurable, attainable, yada yada goals so perhaps a different Negroni variation for each day of Negroni Week would fit the bill . I recall you had some great Negroni Happy Hours planned last year. Are you doing something this year?