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blue_dolphin

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Everything posted by blue_dolphin

  1. blue_dolphin

    Breakfast 2025

    A few recent breakfasts. Peanut butter & banana on toast with hot honey drizzle. Used to eat this everyday when I was a kid, without the honey. Kimchi dog - I was in a mood! The ALF sandwich from A Super Upsetting Book about Sandwiches Roasted asparagus topped with a drizzle of roasted tomato mayo (tomato, onion, garlic and jalapeño, roasted and blended into mayo) and a sprinkle of fried garlic on a split-top bun toasted in butter with a squeeze of lime juice.
  2. I’m sure @liuzhou is saving the best for last!
  3. Maybe the photos are AI generated!
  4. The title pretty much says it all. Kitchen Curious, a new Vivian Howard TV series is set to start airing on PBS beginning 6 Oct 2025 Here's a link: https://www.kitchencurioustv.com
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  5. I posted about the dry farmed Early Girls in this topic on Aug 1. I usually stick to farmers market tomatoes at this time of year but I didn’t get enough and picked up a package to fill in. Not as good as home grown but a solid option. My TJ's has been carrying them for several years now but only for a brief period each summer.
  6. Any chance you can link to a photo that shows the Asian blade? I’m curious what it looks like an how it’s used. My paring knife went missing so I bought this cheapie Victorinox paring knife (eG-friendly Amazon.com link) It scared my old one out of hiding but it’s been handy to have a spare.
  7. @BaxterBaker, make sure to check out this earlier topic: Buying Half a Cow
  8. This incident isn’t really funny, but has inspired some good comments. Like the first sentence in this piece, Missouri big rig fire burns 40,000 pounds of ribeyes, which begins, “A tractor-trailer fire in Missouri gives new meaning to well done.” The Doolittle Rural Fire Department that responded to the fire posted on their Facebook page: “Nothing says ‘welcome to the fire service’ like sending the probie to put out 40,000 pounds of flaming ribeye. Probationary Firefighter Jenna Ulrich is the only vegan on our department——so naturally, her very first fire involved a tractor trailer carrying 40,000 pounds of ribeye steak.” Of course there was much speculation in the comments on what it smelled like!
  9. There's a local restaurant called Killer Shrimp that specializes in what I’d call hot shrimp but I’m pretty sure they just use a spicy sauce and skip the cesium-137!
  10. Thanks for that tip, @ElsieD! I know I’ve tried starting at both ends but not in the middle. I'll give it a try.
  11. I have the Zyliss also. I’ve never been able to make it work on corn, though it skins knuckles and fingers with almost no effort at all!
  12. Take your time! We'll wait patiently… for a while 🙃
  13. Check the temp of the freezer where you are chilling your bowl. Make sure you’re chilling that bowl long enough. Make sure you are chilling your mix down thoroughly before it goes into the bowl. It should be ~ 40°F. If it’s warmer, check the temp of your fridge. Check the temp of your finished ice cream. And, as @JoNorvelleWalker said, provide more specifics on the ice cream maker you’re using, the recipes you’re working with and all those temperatures I asked you to check! Edited to add that there could be multiple factors at play, but temperature probably comes into play in some way which is why I asked those questions. Here's a link to a Thermoworks blog post that discusses some of the ways.
  14. Do we get a report? Please, would you consider sharing a little about the culinary aspects of your trip?
  15. blue_dolphin

    Fruit

    Those photos hold up well! Posted here back in 2012: https://forums.egullet.org/topic/143137-max-use-of-watermelon/#findComment-1887219
  16. Wait 'til you guys do my Marry Me Veggie Sando, Cowboy-style! You'll all want to make it over and over!
  17. Very much so! You can always purchase just one can or bottle from a six-pack or any multi-pack of drinks (alcoholic or non) and, as you said, return anything without question.
  18. I like the book as well and need to pull it out more often. Some of her other books seem to assume you have a staff of prep cooks on retainer and this one is somewhat more restrained. Still, as you noted, it’s not exactly opening jars and poof - dinner!
  19. blue_dolphin

    Breakfast 2025

    I can’t say they’d be worth a special trip, but if it’s on your way or a short detour at the right time of day…worse things could happen!
  20. My 2 cents is that TJ's is more of a niche market rather than a supermarket. They don’t carry everything one might want in their weekly shopping, though they keep getting closer. They never carried any fresh produce at all (maybe bananas and apples?) until a big grocery union strike here in SoCal (Oct 2003) shut down the chain supermarkets and TJ's picked up the slack. Costco, Target and other retailers also jumped into the fray but TJ's was the most nimble and it was a big turning point for them. Still no name brands. Lots of their own private label stuff. There are similarities to Aldi, though I find them quite different. Most of Aldi's private label stuff is packaged to be almost indistinguishable from the big name brands while TJ's tends to go for more trendy items than copycats though both sell at lower price points than their competitors.
  21. Uh oh. Stay clear of the breakfast topic. Maybe lunch, too. Or maybe just avert your eyes from my posts as I’ve been known to use sando, and not just when referring to the Rancho Gordo founder!
  22. blue_dolphin

    Breakfast 2025

    Today’s bacon egg and cheese breakfast sandwich was purchased from the local outpost of Rise Southern Biscuits and Rightous Chicken. They are a chain with a whopping 2 locations here in California, one handily located about 2 miles from my house and their breakfast sandwiches are my guilty pleasure. I confess to stealing the photo from their website as I always get a runny egg which was especially messy looking today.🙃. The bacon is always nicely cooked, not flabby, with good smoke flavor, and covers the whole biscuit so you get some in every bite and the cheese is always melty. You can see the menu at the link above but won’t actually see all the options unless you pretend to place an order. You can get all the sandwiches on a regular buttermilk biscuit, cheddar biscuit, blueberry biscuit or a potato roll. The egg can be fried, scrambled, ❤️runny❤️, or egg white only. Cheese can be American, cheddar or pimento cheese. The same options apply to sandwiches with sausage, country ham, fried green tomatoes, or chicken with sauces and more additions for the chicken plus sides like mac & cheese, cheese grits, tots, fried okra, etc. I order online, leave the house and it’s usually ready when I get there. Kinda dangerous. Good thing they are only open until 2 PM as late night munchies could be deadly. They also have ordering kiosks and a few tables for dining in. As fast food breakfast sandwiches go, I think they’re excellent so give them a try if you see one around. My only complaint pertains to the sausage which needs a harder sear. And the biscuits don’t hold up to wet toppings like fresh tomatoes, avocado, extra sauces, etc so go with the roll if you load your sando up with that stuff.
  23. Welcome, @BaxterBaker! There's a Buying a Half Cow topic in the Cooking form that might be a good spot for you to get started with your questions
  24. This is rather a different situation than described in the original post. If it had been repackaged and frozen at the 3.5 hr time point, that’s one thing but 5 days later? Five days in the fridge for cooked meats is where I draw the line, even with properly handled foods. Lots of people, including our ancestors, have paid no attention to food safety guidelines and survived just fine. Others haven’t been so lucky. You do you!
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