blue_dolphin

Thanks! It's a good book. Quite a few fresh flavor takes that incorporate Andy's Persian heritage but aren't at all traditionally Persian. I bought the book last year, around the time it came out, after listening to several author interviews on Good Food, Salt + Spine, etc. but I didn't really dive in until this month - it's the cookbook of the month in the Facebook cookbook group that I participate in. Always fun to share cooking with others!

Two more recipes from The Cook You Want to Be: Fluffy Parmesan Scramble and (not) Long Beans with Creamy Sesame Sauce. Softly scrambled eggs get draped in a wisp of prosciutto and grilled green beans are drizzled with a lemony tahini-miso sauce that I'll be trying on other veg.

Eggs in Spicy Tomato Curry from The Cook You Want to Be with Fluffy (and Crisp) Flatbread from the same book. I'm always overcooking the yolks in dishes like this but duck eggs have a nice big yolk that's easier to keep runny!

And I thought I made over-stuffed quesadillas - they look like a quesadilla/taco hybrid with all that filling! They also look seriously delicious!

Crispy Chickpea Bowls with Lemony Yogurt and Chile-Stained Fried Duck Egg with Fluffy (and Crisp) Flatbread. Both recipes from The Cook You Want to Be. The flatbreads lived up to their name: pillow-y and fluffy inside and crispy on the outside. A fine return for minimal effort.

I put this in a bean cookbook topic but thought I'd add it here as well: The Kindle version of Bold Beans (eG-friendly Amazon.com link) is currently on sale for $1.99 in the US and Canada. I have the hard copy version of the book, have cooked several recipes and quite like it. The author started a company that sells jarred beans in the UK so most of the recipes call for jarred or canned beans rather than starting from dried but she also gives instructions for using dried beans.

The Kindle version of Bold Beans (eG-friendly Amazon.com link) is currently on sale for $1.99 in the US and Canada. I have the hard copy version of the book, have cooked several recipes and quite like it. The author started a company that sells jarred beans in the UK so most of the recipes call for pre-cooked beans rather than starting from dried but she also gives instructions for using dried beans.

Chickpea Cacio e Pepe with Carmelized Lemon from The Cook You Want To Be. Recipe available online here. Good recipe, very riff-able. Broccoli was not part of it, added by me.

Welcome, @Becky R! The chocolate experts on this forum are incredibly knowledgable and helpful so I'm sure you'll get good answers to your questions, especially if you can master the search functions and mine previous topics for information. BTW, I'm not a chocolate expert or even an amateur chocolateer but I often read those topics because it's like going on a little field trip or auditing an expert class.

I have a Paragon and it's not available any longer so I'm no help with specific brand recommendations. In an earlier topic on induction ranges, you might check out some of the posts, like this one by @btbyrd and others to give you an idea of things to look for. For example, I agree that having more than 10 levels is a big positive, especially if you want to maintain a nice simmer and I also agree that an actual physical knob would be preferable to a touchpad, unfortunately, neither feature is often seen in portable units, especially modestly prices ones. The $106 Duxtop burner (eG-friendly Amazon.com link) that's the Wirecutter top pick has pretty decent reviews and could be one to consider. You might also note in their review that they don't highly recommend 2-burner models because the wattage gets split between the 2 burners so you can get both at 50% power or 80%/20% but can't ever run both at 100% power.

Wow, @Ann_T - forget the Wheaties, that's a real breakfast of champions! I had leftover cold soba noodles from yesterday' lunch. Recipe from Andy Baraghani's The Cook You Want to Be.

Crispy-skin black cod with a side of cold soba with lemony peanut/sesame dressing and crunchy veg: Plated the fish on a smear of the dressing. The noodle recipe is from Andy Baraghani's The Cook You Want to Be.

Sorghum is used for all those applications in the US as well as the production of sorghum syrup. Most sorghum spirits made in the US are made from fermented sorghum syrup, similar to a rum, rather than fermenting the whole grain and unlike baijiu, they're rather a niche item rather than a mainstay of the liquor market. @Shelby has shared photos of sorghum, aka milo, growing on her farm.

This link should take you to a list of on-line recipes that call for sorghum syrup via Eat Your Books and may give you some ideas. Gotta say David Lebovitz's sorghum ice cream with sorghum peanut brittle sounds pretty good to me! I believe @kayb is a sorghum fan. I just ordered some sorghum syrup to try in a salad dressing. It's for a spinach & arugula salad with black eyed peas and sweet potatoes which sounds good for fall. I suspect I could have subbed in maple syrup or date syrup or even pomegranate molasses but, of course, I wanted to try a new thing 🙃 I also recently picked up a bag of whole grain sorghum from Bob's Red Mill. I've got a bunch of recipes marked but haven't tried it yet.

I used the fork for scale, but yeah, big oysters!

These are out of the fridge and into boiling water for 7 min, then into ice water. My go-to is 6.5 min but those yolks are a little too runny to slice so I bumped it up a little. Probably could have gone 7.5 or 8 min to get neater slices.

I haven't bothered to take a photo in ages but here's one from this morning. Jammy Egg and Scallion Sandwich from Andy Baraghani's The Cook You Want To Be. Kind of a deconstructed egg salad sandwich and I made an open-faced version on toasted sourdough. The scallion "sauce" is just sliced scallions, toasted sesame seeds, rice vinegar and soy sauce with a pinch of salt & pepper. The bread is spread with a mix of mayo and Dijon mustard.

No, I've only used the temp probe as I figured it would be more responsive than the mat. Works fine. Since I'm always standing right there, I often just use a Thermoworks probe that takes up less space.

One more comment for @benjamin163, if you want more input on that recipe and the spoilage you encountered and you happen to be on Facebook, there's a group called We Might Be Crazy But We Aren't Stupid Canning And Preserving with folks that are very knowledgeable about the science behind the recipes. Post the recipe photo in their group, along with your modifications and ask for their input. A lot of them are preppers so they preserve anything and everything!

I agree with @Senior Sea Kayaker on all counts. Standard guidance for preserving fish and seafood requires pressure canning, even when starting with cooked items. I think you could get a similar result by following this recipe, then heating the sealed jars in a sous vide set-up, storing in the fridge and consuming within a week or two. I used 90 min @ 45°C (113°F) for 250 ml jars of tuna confit*. The fish was first brined, then packed in oil with seasonings and ended up nicely flavored from the herbs and spices in the oil so I think something shorter/hotter like that might be a good substitute for that 4-6 week aging time in that recipe. * Just edited the time & temp. I got those values from a ChefSteps recipe. Modernist Cuisine at Home uses an hour @ 50°C in 500 ml jars. I used a recipe for tuna confit from the Zuni Cafe Cookbook where she does the heating process on the stovetop over very low heat and adapted it for sous vide. You could go the stovetop route as well, though I’d advise the use of a functional thermometer.

Holy cow - that's quite the collection!

The one I have (Paragon) makes enough noise that I appreciate the quiet when I turn it off but it's not bad enough that it puts me off using it. Unfortunately it isn't readily available anymore so no help to you. You might check around and see what sort of loaner programs are available in your area. My local library has a program to lend them out, along with a compatible pan and a magnet. Several of the utilities in my area (Southern California Edison, PG&E) also have loaner programs.

Welcome, @Tempest63! Do you have any favorite cookbooks for Indian cuisine? This is what's on my "Indian shelf, with a few more on Kindle.

Was this recipe from a reliable source in food preservation methods? Sounds to me that you might have dodged a bullet, albeit expensively, if the method wasn’t assured to eliminate risks of botulism. Canning Seafood.

The idea of candy corn that tastes like something is sort of curious.