blue_dolphin

I also had avocado on toast. Mine with kimchi, crab meat and a drizzle of kimchi/mayo:

I just remove the grates, spray it on, let it stand a while (a few minutes or up to overnight if there's a bad spill) and wipe it off with a damp sponge. My cooktop looks like this... ...when it's clean 🙃

I have a CSO, which weighs much less than a million pounds. There have been a few occasions when I thought it needed more than the steam clean cycle, which my original one didn't have. The first time, I pulled it out a bit and tipped it on its back (first removing the water tank) so I could more easily see and clean the "ceiling." The door did not get in the way. I've since decided that part doesn't get all that dirty and I can see inside well enough to clean it without tipping it. I use Easy Off Fume-Free oven cleaner, which I also use on my stainless steel gas cooktop and consider a miracle cleaner.

Have you tried Deb Perelman's recipe for Chicken and rice, street cart style from her cookbook Smitten Kitchen Everyday?

Not sure how mushy the spuds are but I'd toss them about in a hot pan to see if you can dry them out a bit before doing anything else like mashing, etc. Maybe try Kenji's roast potatoes if they have at least a little substance left:

Not sure what you have in mind. Risotto? Something else? This recipe from Zojirushi, Chesapeake Crab Carrot Rice uses carrot juice and Old Bay-type seasoning in the rice cooker to season the rice. This one, Chicken Dry Curry, adds a whole bunch of stuff. And this one, Eastern Mediterranean Vegetables and Brown Rice

I haven't seen it done here but I would't be surprised to see it from a vendor like Novy Ranches, which sells their beef at my local farmers market but also has a small retail shop and sells to a few retail butcher shops.

Crabfest continues. I enjoyed yesterday's meal enough that I repeated it with a couple of changes. I made the preserved lemon aïoli from Shaya and boiled some tiny potatoes per Diana Henry with sprigs of mint. The crab doesn't really need any adornment but the aïoli is good with the veg and the little spuds were a nice touch. I've got some leftover picked crab from this one so I'm debating how to use it. A bisque? Omelet? Crab Bennie for breakfast would be nice but I used up the last of my eggs in the the aïoli. Hmmmm.

I have 1 qt/liter (eG-friendly Amazon.com link) and 4 qt/liter (eG-friendly Amazon.com link) versions of those Cambros and agree on the durability. I use the big one a lot for straining hot stock and it's held up fine.

I picked up cooked and cleaned crab from my fish share this afternoon and made this easy Dungeness Crab with Harissa Aïoli and Grilled Vegetables. Tots and tomatoes on the side

Yes, that may give you the best sense of it, @ElsieD. I took a look at EYB and it lists 209 recipes. A handful are sort of non-recipes like "Toasting Whole Grains," Popping Whole Grains," "Cooking Whole Grains." About 58 recipes use some sort of flour in items like pizza, breads, pasta, etc. Another 10 or so, use a small amount of some sort of flour along with whole grains.

Funny, based on your first post, I searched for "IMSA Breaker" and "IMSA Beaker" but came up empty and yet, I actually have one of those things (purchased years ago on a recommendation from @Smithy! As I said, I'm more of a weigher so I haven't had much use for it...but today I learned that it's called a Perfect Beaker!

I do the same with cilantro and parsley. Parsley lasts a reliable 2 weeks or more. With cilantro, 10 days is more my average. It’s amazing how a whole bunch of cilantro can go from perky to slime in a day! Some produce comes in plastic bags with holes in them and if I have those, I use them. For basil, I do the same thing but keep it out on the counter. Tarragon and dill go in a plastic bag with a damp paper towel, in the fridge I have tons of rosemary outside so no need to preserve that one. Oregano, too. I need to replant sage and thyme.

Sounds good. Also, not surprising to me as I've often observed that beans often firm up after cooling. Sometimes it means they need more cooking, sometimes, (like yours) it means that overcooking has been averted.

Very crap photo of a good Egg McMuffin-ish breakfast. Should have looked and taken another but I was hungry. Broadbent country ham biscuit slice, Cabot extra-sharp cheddar and egg on a toasted and buttered English muffin.

I’m confused. I've never heard of anyone using a beaker to measure volume. Yes, laboratory beakers usually have rough volume markings on them but they’re not accurate for measuring anything. Of course, the markings on most kitchen measuring cups are pretty rough estimates, too. Just weigh it out.

Sounds like they don’t make ‘em like they used to! 😢

Same here. Mine probably range from 20-30 years old. The big 2 qt one is the youngest, maybe 12-15 years old. I sometimes wash them by hand but they go into the dishwasher regularly, too. They all look just fine.

I just saw this. I didn't buy the original but might bite on this one. Here's a link to their blog post: Introducing Modernist Bread at Home—Your Guide to Exceptional Homemade Bread

I took a flyer and made some major substitutions in the Fig, Blackberry & Tahini Cake from The New Way to Cake by Benjamina Ebuehi. Since we don't get figs at this time of year and I didn't have blackberries (though they are available), I decided to use strawberries as the sweet/softer fruit and kumquats as the tart/tangy one. I made a half recipe, baked in a 6-inch springform pan. I like the cake quite a lot but I found the mascarpone icing quite sweet and I don't think my choice of fruit worked particularly well with the cake. I might try a thinner layer of the mascarpone icing with a drizzle of fig butter and some of those blackberries.

Baked sweet potatoes with coconut curry chickpeas and some lovely Harry's Berries from the local farmers market on the side. I was was looking for a bean or chickpea recipe that used Thai curry paste but wasn't a super saucy curry. Eat Your Books pointed me to this one from the dearly departed Fine Cooking magazine and it fit the bill.

When I make stock, I reduce it 3X and freeze in 1/3 cup sized ice cube trays (eG-friendly Amazon.com link) which I find handy as each cube is equivalent to a cup of stock. I also freeze tomato sauce in the same cubes. 1/3 cup is good for a single serving of pasta or a good-sized pizza. I freeze extra egg white, egg yolk or beaten egg in smaller cubes, generally weighing and aliquoting 1/2 large egg equivalents (30g white, 10g yolk, 25g beaten egg) in smaller ice cube trays (eG-friendly Amazon.com link). Both of the above get transferred to zip-top freezer bags, which I wash and reuse as much as possible. I have 2 sets of those silicone ice cube trays. Red for savory stuff that might contain onion or garlic, blue or pink for everything else. I freeze a lot of stuff in flattened zip-top freezer bags and break off what I need. These can be stored upright and I can usually tell what's what by the color. At the moment, my freezer has lime juice, lemon juice, tamarind chutney, tamarind paste, caramelized onions, red and green Thai curry pastes, tomato and onion masala from Dishoom, Romesco, pesto, puréed chipotles in adobo, sun-dried tomato purée, and a variety of cooked beans stacked up this way.

I confess that I also use yogurt and sour cream well beyond their "best by" dates as long as they look and smell OK. Milk, I always taste as well sniff. Sometimes it's over with before the best by date on the carton and other times, it lasts much longer. Elderly yogurt can get a bit extra tangy so I may not want to chow down a big bowl on its own but it's fine in a recipe. And sour cream is already sour, so....

Me, too. I give it a sniff, make sure there's no mold lurking inside the carton and go ahead with it. Been doing this since I read the comment below towards the end of Stella Park's Why Buttermilk Substitutes Are a Bum Deal article on Serious Eats, I've been using rather ancient buttermilk in baking with no ill effects. If ancient buttermilk isn't your thing, there's also this suggestion from the same article which could set you up for some time if you can manage to get your hands on a container.

@TdeV, I suspect I already answered your question about using bookmarks, but I wanted to add that it's an EYB feature that I use very frequently, particularly for seasonal produce or items with limited availability. As long at that ingredient is already in the ingredient filter list, I don't need to make a separate bookmark for say, kumquats or figs or mussels. I can just pull up all my "I want to make this" recipes and then filter them by "kumquats" etc. Ingredients that are more specialized, like green tomatoes, might warrant their own bookmark if they happened to be of special interest. You can also filter your "I want to cook this" recipes by any of the other filters if you are looking for (or wanting to exclude) preserves, or salads, or desserts or sauces, etc. Quite a handy feature!