blue_dolphin

Last year, I made a shiso and grapefruit ice cream, based on a recipe using basil and grapefruit. The flavors came through but the cream muted them. This is much more vibrant. I saw a recipe for lychee and shiso sorbet and may give that a try next.

Made Raspberry-Shiso Sorbet from Nik Sharma's book, Season. The recipe calls for green shiso leaves, muddles and infuses them in the sugar syrup. I used red shiso because that's what I had on hand and I subbed shiso vinegar for the lemon juice in the recipe. Spun on the sorbet setting.

I was going to make the same suggestion, @Tropicalsenior. Most pressed cookie doughs I've used would be difficult to roll and cut but they work nicely in a piping bag. Especially with a fluted tip, you can make little "S" shapes. Or just pipe long strips, cut them to the length you like and dip the ends in the icing. Now, I've talked myself into trying them!

Raspberry-shiso sorbet from Nik Sharma's Season. The recipe calls for green shiso leaves, which get steeped in the sugar syrup used to sweeten this. I used the red shiso I have and subbed shiso vinegar for the lemon juice in the recipe. The shiso flavor comes through nicely.

Spicy Celery Margarita from Lukas Volger's Snacks for Dinner. Recipe available online. I was surprised how green both the celery juice and the finished juice are. I liked it. A little savory and not too sweet.

Thai-style omelet with ground pork and shallots over rice with Sichuan-style blistered green beans from The Wok

I see that price on the website so I don’t think a special link is needed. $520.99 with free shipping is kinda tempting though the recent update issues give me pause. Plus, the old CSO is still chugging along…and it makes good toast!

Easy Tortilla "Jian Bing" from Kenji in The Wok My flour tortillas (TJ's Truly Handmade) were a bit smaller and thicker than the usual so the result wasn't as crêpe-like as intended and aside from the hoisin and chile oil, mine skews more quesadilla than jian bing but still a quick, tasty breakfast.

One view, found here:

Thanks a bunch for sharing this! I just listened to the first 4 episodes and am saving the final episode for later. I didn’t search to see if an audio book with Fuchsia reading is in the works but, if so, it will be a delight to listen to. I tend to race along when reading and this is writing that deserves to be savored. Her pace and pauses allow for that beautifully. Edited to add - oops…just noticed your quoted message from Fuchsia confirming the audio book!

Fried duck egg with cherry tomatoes and Kenji's Stir-Fried New Potatoes with Hot and Numbing Spices from

I only soak really big beans like Royal Coronas or Christmas Limas as it seems to help them cook more evenly and still remain intact. If you know you're making a purée, the only advantage is a shorter cooking time - less energy used, less heating up the kitchen. Pressure cooking is another option, either in a stovetop pressure cooker or an electric multi-cooker like an Instant Pot. Lots of people swear by them for beans.

Maybe clickbait to get readers to click over to Seitsema's piece.

Thanks for tidbit of apple info. One of the growers who sells at our farmers market regularly brings Mutsus. I like them but didn’t realize they had another name.

I hope I’m right! It's unpleasant to see well-meaning people respond thoughtfully to a comment only to be told, “Ha ha, just kidding and most everyone got the joke!” Carry on with your alerts for those of us too obtuse to catch the humor!

I'll assume this is irony as well!

I'm glad that worked out! In my experience, brands of orzo can vary a fair bit in size so recipes that measure it by volume can end up with different amounts. I weighed a cup of 2 different brands and one weighed 5 oz and the other 8 oz. I've also seen cooking times ranging from 5 - 12 min. Add that to variations in the geometry of a pan, how tightly the lid fits, the exact oven temp and I can see why reviewers report different outcomes!

I haven’t had it either but yes, that is my understanding.

It started out quite a dark brown from the soy sauce so not sure I’ll see a change but I’ll watch for it!

In my search to replace my rapidly disintegrating iSi silicone spatulas, I ordered one of these Rose Levy Berenbaum reduction spatulas. (eG-friendly Amazon.com link) Not exactly an iSi replacement but it could come in handy. It's long and narrow. The leading edges are nice and thin and it's graduated to provide a rough measure to note when reducing liquids. Unlike the photo on Amazon, mine doesn't have white lettering, and I don't recall seeing that when I ordered it, though it's been quite a while. Amazon reviewers report the same. Just as glad, as I'd be worried about it chipping off. The graduations appear on both sides of the spatula. Edited to add that I used to put a mark on a wooden chopstick for this purpose though I sometimes missed that there was already a mark on it and wasn't sure which one was correct!

Set up a batch of pickled shiso leaves today. It's a fairly common Korean preparation, though I believe it's more commonly made with green leaves. I chose this recipe in part because it uses red shiso and also because it makes a reasonable amount. The ingredients are pretty standard, although some use salt sprinkled between the leaves, others use fish sauce. This one and many others use soy sauce. Should be ready to try tomorrow. Shiso leaves in the salad spinner. These are from my plant. And with the brine spread in between the leaves. These went into the fridge and I'll see how they are tomorrow.

Yeah. That's what I was expecting but looks like Chase let it through with the old number. At least I can stop carrying around a big wad of cash everywhere! I used the self check-out at the grocery store and must have looked like such a goof because I couldn't figure out where to put in the cash!

Just got my shipping confirmation. Not that I'm lacking for beans, but I was a little worried because my credit card was compromised recently so my card was cancelled and I just got the replacement yesterday. I immediately updated my billing info but the charge for this shipment had already gone through and I was afraid it would be rejected. Seems like it went through OK. Phew!

Scrambled smoky duck eggs on sourdough from Ottolenghi's Plenty. The eggs are scrambled with green onions, garlic, tomato and chipotle chile and served on toasted sourdough, topped with cilantro with sour cream on the side. Personally, I'd just put the eggs on the plate with the toast on the side.

Sounds like an interesting place to shop but ... no limes???