blue_dolphin

Thanks! I've been following her on Instagram since I saw her in the documentary, Ottolenghi and the Cakes of Versailles about cakes being made for a big event at the Met. I love her work, not just because they are so visually stunning but the flavors and textures seem so appealing. I which I had the chance to try one! Her story has also been heartbreaking to follow as she and her family had to leave their home and the business she had built in Ukraine. I believe they are in the midst of relocating to Southern California. I hope everything will work out well for them. Things are so expensive here, it’s a tough place to make a new start!

I have read that Asian fish sauce is an acceptable substitute but to start with a little less in case it’s more fishy. I have some Italian anchovy sauce that is indeed milder than either the Red Boat or Three Crabs fish sauce in my pantry but I’m sure you could find examples that are the opposite.

I hope they'll be useful. Here's one reason I like them. I have several of these La Chamba casseroles. The "handle" on the lids is smooth and straight and, try as I might, I can't get a good grip on it with a dry towel. A bulky mitt isn't any more helpful but those gloves do the trick!

I have a baking steel that I keep in my regular oven. I remove it when I need a quick pre-heat but otherwise accept that it will take some extra time. This may not apply to your steel but mine will rust if it’s left to sit in a wet or damp condition so I'd consider that when using the Anova steam functions.

I've had these gloves (eG-friendly Amazon.com link) for about 6 years now and am pretty happy with them. I chose them because they came in a small size so I have reasonable dexterity compared the giant one-size Ove-Glove brand, so I can securely grip a small knob to remove a lid, etc. They may not be as long as you want. I have a pair of all-silicone mitts that go to my elbow if I think I need the length but they’re clunky.

I figure it's a bit early for panettone shopping. The fancy food store I visit generally offers many brands, sizes and flavors of panettone but only has 2 in stock right now.

You can try putting it in your coldest freezer to see if that will be cold enough to draw all of the red liquid back down into the bulb to get rid of that floating bit, then check the calibration again to see if it's improved. If freezer temp isn't cold enough, dry ice can work for that, too but if the red liquid is something that freezes, it can crack the bulb. Then it's broken for sure! I'd give the freezer a try and if that doesn't work, get a new one.

Scrooge here. I really love the idea of celebrating local foods but I despise waiting in lines. I particularly don’t like waiting in lines for food and that seems to be what most food festivals are about. The strawberry festival that @heidihlinked to above is in my area and I used to live quite close to their previous location but I’ve never been because the crowds were awful. Love the topic, though. I was captivated by @gfron1's recent report of his experience as a judge at the World Champion Squirrel Cook-Off and am happy to vicariously experience any food festivals shared here. Vicariously may be a key word when it comes to squirrel!

This one is a little bigger and a lot more expensive but has the pour spout and strainer lid.

I love this idea for gifting! I see recipes that include lemon, orange or apple, all of which sound like they’d be lovely as part of a cheese or charcuterie board.

The US price is a bit less than the Canadian….just in case you’d like to give us a side-by-side comparison!

I see From Roy has a website for Canadian orders: https://www.thisisfromroy.ca For those with deep pockets!

As @Tropicalsenior said, it's now pretty much the same. Scroll down to the "Difference between" section on this MasterClass page for the best summary I've read.

Hopefully you will get some real professional responses here but in the meantime, you can take the clunky amateur route of entering your foods and recipe amounts in a nutrition tracker. https://www.myfooddata.com is one that works pretty well. Below is a screen cap from that site where I entered a test recipe. As you can see, I chose the default 100g amount and entered multipliers to represent 50 g honey and 250g flour and I chose 10 servings, though you can also see the facts displayed for the entire recipe if you prefer. Below that standard label is all the detailed nutritional counts, micronutrients, etc. I chose foods from their database and it indicates at the bottom where the data originates, mostly from the USDA. You mentioned the you have the data on your ingredients and if your prefer, you can enter each one as a custom food, fill out all the info, then create your recipe using your custom foods rather than the standard ones. A bit clunky, but it will get you the information you can use to generate a label.

I weigh everything I can get a weight measurement for. Liquid or dry. Especially sticky stuff like honey or peanut butter. Spoons for small amounts when it's just impacting flavor, not chemistry. Always good reading: The Kitchen Scale Manifesto

As a black coffee drinker who does not visit Starbucks, I just learned here that the Pumpkin Spice Latte is tinted orange. I had no idea!

Burlap & Barrel seems to be big into partnerships these days. See here for a few. Seems like a win-win as they get extra publicity from their collaborators hawking the stuff and it may drive additional purchases. Spices are a notoriously dirty business but the B&B products, at least the ones I've tried, have been of very good quality so collaborators can feel pretty safe in partnering with them. I wouldn't place an order for the LA Times "California Heat" blend on its own but the ingredients (red Jalapeño, shallot, garlic, caramelized onion, smoked paprika, chipotle, Kashmiri chili, black pepper, black lime, salt, Timur pepper, lemongrass) sound appealing so I might consider adding it on to an order. Edited to add: Can you say more about the brands of dry chili crisp you stock?

I don't believe I've purchased a panettone myself but have often received one as a gift. If it was a small one, I'd keep it, big ones, I re-gifted but all this talk has me thinking I'll get one this year. I'm definitely up for the French toast and I have to say that this recipe for Panettone Panzanella with Pancetta and Brussels Sprouts from the recently departed Michael Chiarello sounds like it might be fun to play with.

The whole thing is pretty funny with the way he chows down on each slice and seems to work up quite a sweat in the process but Bad Bunny Tony is next level!

Here's a taste test of a bunch of brands from last year:

My go-to preserve-sweetened pan sauce (pretty much everything is optional depending on how much you want your preserves to stand alone) Sauté 2T finely minced shallot, red onion and/or ginger in 2T butter, ideally in the meat-cooking pan Add 1/4 cup vinegar + 1/4 cup wine and bring to a simmer Add 1/2 cup preserves, 2T Dijon mustard and 1/2 cup broth or stock and continue simmering to desired consistency. Swirl in 1T butter, taste to see if it needs salt or acid and serve.

I agree with @heidih, as long as this isn’t getting chilled, it shouldn’t gel. Use a little water, broth, juice, wine, liquor, etc. depending on what sounds best to you.

Is this for a sweet or savory application? What is the planned serving temp and the desired consistency?

Salmon sando with kimchi slaw on a toasted brioche bun I got Alaskan sockeye salmon in my fish share this week. The California king salmon fishery is closed this year to allow the population to recover after years of drought but many local fishers travel to Bristol Bay in Alaska where this salmon was caught. So it's not local but has a local connection!

This is so hard. I read @Kerry Beal's lovely post very shortly after she shared it this morning and gratefully returned several times to go down one rabbit hole after another but I still don't have the right words. Wit, humor and curiosity are traits I greatly value so it's no wonder I appreciated @Anna N so much. She shared my love of cookbooks, I always thought of her when I "reviewed" one here and awaited her own thoughts. I loved that she appreciated my sometimes quirky contributions to the Breakfast topic and I secretly enjoyed taunting her whenever I included the dreaded legume 🙃 in my first meal of the day. Like @Smithy, I've been missing @Anna N greatly these last weeks but always with fingers crossed that I'd come here one day and find that she was back again. Ah well. A better wordsmith than I, sums up my thoughts: