blue_dolphin

Puerto Escondito-Style Halibut Ceviche Tostadas from Asada Great dish. I made the tortillas with Masienda red corn masa harina and, per the book, fried them in duck fat and peanut oil. Crispy/crunchy and very flavorful! The charred habanero crema is excellent and livens this up compared with a standard ceviche.

Corn tortillas, scrambled eggs, Salsa Almendrada (roasted almonds, cascabel & de arbol chiles, garlic, olive oil, vinegar), Pickled Red Onions (the recipe includes orange juice and is very good), Frijoles Negros de la Olla con Nopalitos, topped with a little queso fresco. All from recipes in Asada except the queso fresco recipe is from Nopalito and there is no recipe for the eggs.

I bought something similar a while back. It is kinda nice to have that big clear ice. Mine is about the same height but shorter so it makes only 6 cubes at a time vs your 10. Mine has two trays so you can make either round or square ice. It's about the same size as my popsicle mold so I'm accustomed to tetris-ing things around that. My most recent acquisition, a Doña Rosa tortilla press in sassy pink: It's steel and quite heavy. I'm working on the tortillas

Had this today. Tomato, mayo, Quirky Furki on sourdough toasted just long enough to thaw and warm up a bit. I liked it.

I'm not convinced that would prevent you from feeling the heat entirely, but it might minimize the scenario where you open your mouth and gasp for air, directing a shower of particles of hot stuff directly at the back of your throat, near the the upper reaches of your airway where it triggers uncontrollable coughing.

On passenger aircraft, in the US, you are limited to 5.5 lbs of dry ice. That's a reasonable amount, but not a ton. The container needs to be labeled with the amount (you can print out the labels online) and has to be vented. The only issue is that getting it on the plane is always at the discretion of the pilot and sometimes someone had some kind of bad experience and decides they're going with a stricter limit and will have dry ice packages removed. I'd think they'd remove larger shipments that contain a lot of dry ice before going through little passenger coolers but still might not be worth the potential hassle if everything's thoroughly frozen.

I grew up in northern NY on Hellman's. I haven't seen Duke's on any store shelves but ordered some for a side-by-side with Best Food's. I liked Dukes but didn't think it was worth the bother of ordering. I recently switched from Best Food's to Aldi's store brand. Maybe time for another side-by-side with Duke's? Ditto. Kewpie? Yes, it has a specific flavor but I didn't get that from Duke's either. Though Eric's taste buds may be dulled from all the sugar he puts in everything!

I don’t really get the point of the Serious Eats article WRT to building tolerance, but I don’t see shaming there either. An article on how to accommodate eaters with varying levels of heat tolerance might be more helpful. Something more interesting than putting a bottle of hot sauce on the table, like suggesting alternate chilies with lots of flavor but less heat in order to maximize flavors with less heat.

Arrrgh! I could get there before Monday! I'm sorry you're stuck dealing with this, @Shelby and I hope the AC is working, at least!

So that's just @weinoo riling you up! The title of the article, which appears later in his post, and was surely written by a copywriter rather than the author, seems to have riled up even more folks! Peeves for everyone!

Oh no! I'm glad you have a sense of humor about this and hope this is just a short term situation! Another reminder to go get another fridge in preparation for the eventual demise of my 30+ year old one!

I've made it and that smoked corn mayo is pretty dang good with tomatoes. Thanks for the reminder! Edited to add that when I read Eric's article, the first thing that came to mind was trying Vivian’s ridiculously named Quirky Furki that includes crushed salt & vinegar potato chips. Clearly, I lack the reverence in which many here hold the tomato sandwich!

Gracious! You sound like you've already started! Did you read the piece? No where does it say it's presenting a new or improved anything. The guy just says he likes it and it's HIS perfect tomato sandwich. Not messing with your classics, whatever they may be!

I don’t think it’s the little mention of furikake, I think the gist of the piece is where Eric says: 🙃

You and @weinoo, both! And me, too, as I just went back to read some of the many comments. I didn't see too many giving Eric grief for the seaweed. Lots of northerners complaining that tomato sandwiches aren't a southern thing. Lots of southerners rejecting being defined by a single sandwich. I'd say the NYT got their money's worth 🤣

Fuckery and shit, you say? I read a piece about the classic tomato sandwich as Mary makes it, with squishy bread and Duke's for which she received much grief on YouTube, a discussion of a few options preferred by others (toast? sourdough?focaccia? Hellman's? Kewpie? Miracle Whip?) and a rather brief mention of Kim's own sprinkle of furikake. With the take home message that we all likely have our own perfect tomato sandwich that starts with the perfect tomato. I don’t think I can get Mary’s brand of squishy white sandwich bread but I may try the furikake.

Picked this guy up at the farmers market: And today was the day:

I'll second @Smithy's suggestion that narrowing down your area from Canada to something more specific might yield more specific recommendations. In addition to the topic on food delivery that she mentioned, there's another topic, Cooking from Meal Kits (Hello Fresh, Purple Carrot, Gousto, and so on that might be of interest to you. Do you want to do some prep and cooking or do you want something that just needs to be warmed up? The former type will give you more options to modify the meals to your own taste but the later will save time. You don't mention whether you are arranging meals for just yourself or not. Many of the meal-prep services are geared for 2 or 4 servings so a singleton needs to be prepared to eat leftovers and may not be able to consume a standard delivery while everything is fresh.

Chocolate de Agua Paletas from Asada made with Rancho Gordo stoneground chocolate Super simple, just Mexican chocolate whisked into hot water, a little sugar and a drop of vanilla extract. I've made other versions that add cinnamon, cayenne or (gasp!) milk and cream and while they are nice, this simple recipe really lets the chocolate flavor shine. Also surprisingly creamy texture just from the chocolate/water mixture.

As observed by @Darienne in this post in the Gas Station Food topic back in 2012 with follow-up some years later from @fondue in this post. Edited to add that it makes me want to plan a road trip!

I ordered mine directly from them as they had a free shipping offer last week but Whole Foods is carrying Masienda masa harina, quite widely I think, as a friend in the Chicago area was able to find it there. My WF store usually has their yellow and white, at least, sometimes the blue. It's been a while since I had any Maseca but this is definitely more flavorful. Also, it seemed to hydrate very evenly, no little dry patches.

Fish tacos: Got some masa harina flour from Masienda and wanted to try making tortillas but didn't have anything planned to do with them so I made a quick kimchi slaw, grilled the last of the grenadier filets from my last fish share, cut up some avocado and it was breakfast! My tortilla skills need work but they tasted nice and corny!

Most of the stone fruit brought into our local farmers markets has been very late this year but they have good crops. They are still bringing cling peaches (the early season varieties) and haven't started on the freestones yet. Ken's Top Notch comes down from Reedely in Fresno Co, Murray Family Farms is outside of Bakersfield and Tenerelli Orchards comes over from the Antelope Valley. They all got lots of rain but were spared the devastating flooding we see on the news in the Tulare Lake area. The winter stayed consistently cool with no heat waves and no big freezes so the trees got good chill hours without frost damage. It was also a cool, mild spring and early summer which the growers say has made the fruit sweeter. I hope the season continues to go well as it's warming up now. I read that the Georgia and South Carolina peach crops were badly affected by the warm winter weather followed by March freezes this year so maybe CA fruit can take up some of the slack!

Paletas de Naranja con Chamoy from Asada What you do here is make a batch of orange pops, unmold them, put a spoon of chamoy into the molds, return the pops to the molds and freeze them again. Chamoy is that sweet/tart/slightly spicy sauce that's often sold next to Tajín or other brands of chile/lime/salt and, like the sprinkle, it's also often used on fresh fruit. I followed a recipe in the book to make my own and am glad I tried as it's easy and the flavor really is much nicer than the bottled stuff. As written, these are kind of a watery/icy juice pop but the addition of diced orange pieces and the syrupy chamoy on top makes them more interesting. Here's what the orange pops looked like after their first unmolding, before they went back into the molds with the chamoy.

Zucchini con Queso y Salsa Roja from Asada The zuke guts get sautéed with onion and garlic then mixed with panko and an egg before filling the par-boiled scooped-out shells. They are supposed to be cooked on a grill but these just went into the CSO on a pizza screen so they got cooked from both sides. The salsa is simple, tangy and fresh tasting. I must add that it