blue_dolphin

I sub it in for other vinegars where something fruity would be nice. In vinaigrettes, marinades, salsas, etc. Very nice with fish or seafood in a ceviche or aguachile. I was specifically looking for it the other day because RG mentioned a chile manzano relish and I wanted to try it. It looked similar to the chile manzano salsa that's a component of this recipe on the website. I also like to use it like a shrub and topped off with sparkling water. You can add a bit of honey or just the vinegar for something more tart.

I posted this in the Salad topic, but I'll add it here as well. It's the Black-Eyed Pea and Sweet Potato Salad that's made with a sorghum vinaigrette and I thought it was very good. The recipe is from Zingerman's Bakehouse Celebrate Every Day cookbook. I found the recipe via Google books at this link. Hope that works, I have random success with Google books links! It calls for diced red peppers and I used a mix of Fresno and cherry bomb peppers - a little heat is nice. I added some chopped, toasted almonds for crunch. The header notes say they use sorghum syrup from Muddy Pond, a brand that I've seen on Amazon. I actually ordered my sorghum syrup before I got the book and based on a recommendation from a friend, I ordered this bourbon barrel aged sorghum syrup from Bourbon Barrel Foods. Unnecessarily expensive, I'm sure, but it's tasty!

RG beans popped up in another topic today and in case anyone is thinking of ordering, you may notice that a lot of items are out of stock right now. Steve said some of the beans have been late coming in this year but they are planning releases of new and out-of-stock items on Nov 14 and Nov 28 so those might be good days to check. Also, on any out-of-stock item, you can enter your email and get an update when it's available, I've done that and it works. I'm hoping the pineapple vinegar will be back!

They only offered that for a brief time and have no plans to offer it in the near future.

How about a dumpling cutter, for cutting out disks of dough?

Should you choose to use the steamer in a stock pot or skillet rather than a wok, the ring can be used to hold the steamer above the bottom of the pot so the steaming water won’t flood your food. Not usually necessary if using a wok.

I like when there’s an orderly queue for the self checkouts so you don’t get stuck behind a clueless customer * Target has one line for 6 or 8 self-checkouts, usually with a staff member to point out available spots or assist with problems. Very nice. My local Walmart converted regular lanes to self-checkouts so it’s one line each and you can easily get stuck. Not nice. * that would be me, the day my credit card was refused (it had been compromised, but I was unaware at the time) and I had to rummage through my purse for cash….including coins…and figure out where the heck to insert them. I felt like such a dope - hey lady, you’re at the grocery store, is it a big shock you need to pay!

They certainly are polarizing! I see so many negative rants about them.

I have the Zingerman's book (your first link) that was published last month. You're right, the titles are very close!

Black-Eyed Pea and Sweet Potato Salad with Sorghum syrup vinaigrette from Zingerman's Celebrate Every Day cookbook with Za'atar Flatbreads from the same book. I added some almonds for a bit of crunch. Excellent fall salad.

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!