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blue_dolphin

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Everything posted by blue_dolphin

  1. For more guilty pleasures check out this topic. Should Cheez Whiz enter my house, I will surely try this! Sounds better than those little vending machine packets of cheese crackers with peanut butter!
  2. blue_dolphin

    Breakfast 2023

    Beans on toast I made a batch of the roast red peppers with anchovy dressing from Nigella's Cook, Eat, Repeat, stirred in some Rancho Gordo large white limas and spooned it over a slice of toast.
  3. I saved this screen cap yesterday when someone said the post was no longer there. I still see it on her Facebook page.
  4. It's from Diana Henry's book, Simple. I can message you the recipe if you don't have the book.
  5. So the candies are buckeyes, from state tree of Ohio and similar to horse chestnuts, that are shelled and dipped in chocolate?
  6. What are buckeyes? I have a bag of these buckeye beans but suspect that's not it!
  7. blue_dolphin

    Persimmons

    It's persimmon season here so I decided to try Andy Baraghani's Persimmons with Torn Burrata and Fresh Lemon, from his book, The Cook You Want To Be with some nice crisp Fuyus. Kind of a fall take on a Caprese salad. I made a big platter of this for a ladies lunch yesterday and it was well received. Very easy to put together and looks bright and sunny on the table. The finely cut lemon pieces and juice get tossed with a spoonful of honey, a pinch of salt and toasted pistachios. A drizzle of olive oil goes on at the end.
  8. I'll be joining cousins for a big Christmas Eve dinner. I was asked to make the same caraway and blackberry slaw that I made for Thanksgiving. It's bright and colorful and holds well. And they asked for the banana pudding that I ordered from ZEF BBQ so that's easy peasy. I added some smoked turkey to my order to make the minimum!
  9. blue_dolphin

    Breakfast 2023

    I also had a rare, sweet breakfast. An apricot fruit pocket (aka jelly donut) from Viktor Benês Bakery was amongst the leftovers from a holiday gathering yesterday. I was going to have just one quarter but I've just made another cup of coffee to have with a second one!
  10. I still see the Facebook post in my feed. The venue mentioned for the service doesn't have an obituary published for her yet. Like @Shelby, I noticed that @heidih hasn't been around, mostly because she almost always expressed interest or asked a question about my breakfasts, as she did across eG in all topics. I've been hoping she was OK and just dealing with all the "stuff" she's had on her plate. Peace to you, @heidih, peace.
  11. So far, all lids have released after one revolution but I’ve only had it for ~ 2 years x ~ 2.5 cans/day = 1825 cans, so quite a limited sample. Oh wait. I think there may have been a little oval tinned fish can that didn’t release on the first go round.
  12. Guess I shouldn't have spoken so broadly. The manual safety opener that I own, when used on the cans that I've tried it on, leaves a smooth edge on the lid and the can that is not sharp. The OXO opener was out of stock when I ordered mine so I ordered the Amazon Basics version, which was around $11 when I got it a couple of years ago. I open two or three cans of cat food per day, along with the occasional tin of tomatoes, coconut milk, etc. I don't routinely run my finger around the lid and can top but I did today with the three cans I've opened and none were sharp. The cat food cans all have a ring-pull but they leave a very sharp lip on the inside of the can that nicks the spatulas or my fingers when I'm scooping out the food so I prefer just removing the top.
  13. blue_dolphin

    Breakfast 2023

    Another of Nigella's anchovy musings prompted today's breakfast: Scotch Woodcock Toast, spread with anchovy butter, topped with softly scrambled eggs and more anchovies.
  14. The side-cutter/safety can openers leave a smooth edge on the lid and on the can.
  15. blue_dolphin

    Breakfast 2023

    Poached egg on toast slathered with anchovy butter Credit to Nigella, who manages to squeeze at least half a dozen variations of this into a single paragraph in the, "A is for Anchovy" essay in her book, Cook, Eat, Repeat.
  16. blue_dolphin

    Lunch 2023

    Two versions of Ruby Noodles from Nigella. The pasta is boiled in salted water for a few min, then transferred to a pan of beet juice to finish cooking while the beet juice reduces to a sauce. I made this version last week. The beet juice is flavored with garlic and it's served warm with feta cheese and fresh dill. The beet juice adds a good bit of sweetness but the dill and feta are a good contrast. The other version is a cold noodle dish, with Asian flavors. Kind of a pink sesame noodle. How Nigella! I added raw carrot and sugar snap peas and a few shrimp. I wasn't sure how everything was going to look in pink so I took this photo before tossing everything together: And after - the shrimp are now VERY pink!
  17. I use room temp or cooler. Haven’t had a big artichoke emergency though!
  18. That’s hotter than I would choose for thawing stuff but it should do the job. I'd transfer the artichokes to a bag you know can take the heat.
  19. blue_dolphin

    Breakfast 2023

    Another Nigella-inspired breakfast. I made her spinach with anchovies and cream, spooned that over toast and topped with a fried egg.
  20. Me, too! I was just looking into volunteering with a group cleaning up trash from a lagoon near the beach and thinking I'd need some good boots. These would be perfect. And the logo would be very on point as there are tons of birds and birders in the area!
  21. The Kindle version of Diana Henry's Roast Figs, Sugar Snow: Food to warm the soul (eG-friendly Amazon.com link) is currently on sale for $0.99 on Amazon in the US, Canada and the UK. This is the 20th anniversary update of the original and contains some new recipes. Edited to add: Same price on Apple Books
  22. I also have a 1 pt/0.5 l size iSi whip. I have this one (eG-friendly Amazon.com link) that came with 3 different tips. I don't use it much since I discovered I could whip 1/4 cup of cream using the whisk attachment on my immersion blender but it still comes in handy from time to time. Remember that these things are holding and releasing contents under pressure so you want something built for the task. The iSi brand is very reliable. There may be others that are comparable but I'd avoid going with an inexpensive knock-off just to save a few bucks.
  23. If you are or were accustomed to darker roasts, it’s not surprising that the more acidic and fruity flavors of lighter roasts give a sour taste. That was my response when I first tasted some but I’ve gotten to like it. Maybe you will, too, or maybe you'd prefer medium or dark roasts. I use an Aeropress rather than a Bodum pot so it’s not directly applicable but I use 20g coffee with 225g water.
  24. I love that book! I've had the sweet potato, black bean and feta hand pies on my list forever! Or was that the caramelized onion, delicate squash and sage hand pies? Or maybe the tomato, olive and mozzarella hand pies? 🙃
  25. blue_dolphin

    Breakfast 2023

    Very interesting @rotuts! I've never seen such a pale yolk. I know the color is due to diet but for some reason, I thought they started out pale yellow and went from there! Clearly, it's conditioning, but a runny white yolk would take some time to get used to! Speaking of runny yolks, here's a bowl that Nigella Lawson calls out as one of her go-to quick meals: Wilted spinach (I used arugula), dressed with a mix of harissa and olive oil, topped with soft boiled eggs, anchovies and a bit more harissa dressing Edited to add that I don't always think of anchovies for breakfast but Nigella says she's heard of them referred to as the bacon of the sea!
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