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blue_dolphin

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Everything posted by blue_dolphin

  1. Afternoon snack. Heated in the CSO so the edges are crispy and the middle chewy. Slathered with butter and drizzled with hot honey. Could be addictive....
  2. Probably. There is a similar recipe in The Modern Cook's Year and her instructions say "body temperature." I still think "blood temperature" sounds unpleasant in a recipe. And whose blood, anyway? A cold-blooded assassin? A hot-blooded young lothario? Not to mention that human body temperatures are reported to be decreasing. I used a thermometer and went with 97.5°F to account for that.
  3. blue_dolphin

    Breakfast 2020!

    Cheddar cheese, sautéed spinach & onion, scrambled egg and diced country ham wrapped in a Staffordshire oatcake (more on the oatcakes over here😞 Tomato wedges and tomato chutney on the side. I suspect you will see more of these oatcakes in the coming days as I have rather a lot of them!
  4. Resurrecting this thread.....the other day, over here, @liuzhou shared a link to this article: The best books on Baking Bread recommended by Chris Young. One of the 5 books recommended was The Staffordshire Oatcake: A History by Pamela Sambrook about an item I'd never heard of but which was apparently the source of happy childhood memories for Mr. Young. My curiosity piqued, I browsed this thread and decided to try a recipe from The Guardian's "perfect" series: How to make the perfect Staffordshire oatcakes even though the first step, "Heat the milk with the same amount of water in a pan until about blood temperature," was a bit off-putting. I had to add a good bit more liquid to get the batter thin enough to spread properly in the pan and may have made the m a bit too thin. In the pan, ready to flip: Flipped: Out of the pan: The stack: Breakfast: A bit of sharp cheddar, sautéed spinach & onion, scrambled egg with diced country ham. My modifications, based on what I had: I used buttermilk instead of milk. I blitzed oatmeal in the blender, leaving some texture and used that for the finely ground oats. I used stone ground whole grain Glenn wheat flour for the strong wholemeal flour and used King Arthur bread flour for the strong white flour. I mixed the batter and put it into the fridge overnight. It had risen almost double the original volume. I needed to add more liquid and chose to let it sit again for about an hour to start rising again before I cooked them. My 25 cm Darto skillet has a 21 cm/8 inch inside diameter and I ladled in a little more than 100 ml (~ 1/2 cup) for each cake so they're about 8 inches in diameter.
  5. I really like the girl & the fig. I haven't been for about a year but have enjoyed dinner, late lunches and brunch there several times.
  6. No. Chris Young of Modernist Cuisine and ChefSteps: Chris Young, of The Real Bread Campaign and author of the linked article
  7. Sounds like you are all set but I'll share this here anyway. There's a good visual of the rolling in parchment business starting a little after the 4:30 mark in this video from Dorie Greenspan: https://youtu.be/CXAGViXspMk I often need to chill the dough before it's ready for that step. Then it gets too hard so I take it out of the fridge. Then it gets too soft again. But the concept does work. In this 10 sec video, Dorie gives a suggestion for using paper towel rolls to store the dough rolls:
  8. From the photos of the item on Amazon (currently unavailable for purchase), it looks like the promotional item might indeed have both Gif and Jif on the labels. One of the Amazon images is a little video that appears to show a jar turning around to show both. Edited to add: it also includes the text, "Limited edition jar with double-sided JIF/GIF label."
  9. This is more about the label than what's inside the jar but I'll put it here anyway: Jif is rolling out a limited-edition peanut butter to settle the debate over the pronunciation of 'GIF' once and for all. I didn't realize there was ever a debate about this but if anything can be settled once and for all with a jar of peanut butter, I'm all for it!
  10. blue_dolphin

    Dried Hominy

    I have also cooked that hominy. I soak overnight and cook for 2-3 hrs. I find it pleasantly "toothsome," a bit denser than the canned stuff but not at all tough.
  11. Jim Core's Kale and Andouille Jambalaya from Shaya After cooking on the stovetop, this recipe tops the jambalaya with some schmaltzy panko and browns it in the oven. I toasted the schmaltzy panko in a skillet and sprinkled them over my bowl.
  12. blue_dolphin

    Breakfast 2020!

    Hot multi-grain cereal with gingery pears, topped with toasted walnuts, diced candied ginger and a drizzle of cream The pears were the Poached Asian Pears with Black Peppercorns from Everyday Korean. I used half poaching liquid/half water to cook the oatmeal.
  13. This web page says that Sally's cookbook, Six California Kitchens: Sally Schmitt’s Stories & Recipes From Over a Half-Century of California Cooking will be published by Chronicle Books in 2021.
  14. blue_dolphin

    Lunch 2020

    What is SV roe? Google did not help me.
  15. I just edited the original post to add a link to this short video:
  16. blue_dolphin

    Breakfast 2020!

    Caramelized Onion, Coconut and Egg Curry served over Caramelized Onion and Jeera Rice, both from Meera Sodha's Made in India. Grilled Broccoli with Chile and Garlic from Ottolenghi on the side. Per the recipe, the eggs are supposed to be folded into the sauce before serving, but I wanted to see the pretty yolks.
  17. If anyone's going to be in or close to Santa Barbara on the weekend of March 13-15 (Friday - Sunday with a few extras on Monday), check out the events being offered as part of the Santa Barbara Culinary Experience. While her name does not appear in the title, there are a lot of Julia Child-centric events. All kinds of stuff from dinners to classes to a downloadable guide to Julia's favorite places in Santa Barbara county. List of events by date I'd like to catch the special advance screening of Nothing Fancy: Diana Kennedy the upcoming film and contemplating what else I might fit in without blowing my budget!
  18. Indeed. The whole picture reminded me of my grandmother in the kitchen, wearing an apron, sitting in a chair pulled up to the kitchen table and cutting apples or peeling potatoes with a little paring knife. 💕
  19. When I was getting a weekly CSA box, I was often inundated with greens of all sorts, attached to roots like beet, turnip and radish) or on their own like chard, collards, etc. I would wash them, blanch or sauté to cook lightly, give them a rough chop and freeze them in a zip lock bag so I could break off what I wanted to use. I don't know if this would be as good as what you get from wilting the fresh leaves directly in the soup but it's worth a try in the chez @rotuts laboratory. Two other options to consider in the bagged section. Trader Joe's sells a "Power to the Greens" salad mix consisting of baby kale, baby chard and baby spinach. I believe that would be tastier than the plain baby spinach and I've found it can stand up to a quick sauté if you don't manage to use it all up which is good because the baby chard in particular seems perishable. TJ's also sells baby kale on its own. It's flat leaves, not curly. This stuff keeps quite well in the fridge (better than the above mix) and can also be sautéed for a quick cooked green. It may be sturdier than you want in your soup but it might be worth a try.
  20. blue_dolphin

    Breakfast 2020!

    Today's breakfast was the Warm Squash and Chickpea salad that I shared over here in the Salad topic.
  21. Nice article in today's LA Times about the woman who started and ran the French Laundry restaurant for 16 years with her husband before selling to Thomas Keller in 1994. Before that French Laundry, there was Sally Schmitt’s French Laundry Can't wait to see her cookbook when it comes out! Edited to add this short video:
  22. blue_dolphin

    Salad 2016 –

    Warm Squash and Chickpea Salad with Tahini, adapted from Moro and included in the Food52 Genius Recipes cookbook. Recipe available online here. Based on comments from others who found this mushy or bland, I crisped the chickpeas, slivered the onion and pickled it lightly in lime juice, tarted up the dressing with a good bit of extra lime juice and added a little roasted sesame oil to boost the tahini flavor. This was apparently conceived as a lettuce-free salad but I served it on curly endive.
  23. This looks like a study for one of the very commercially successful artist Thomas Arvid's super-realistic wine paintings like this one.
  24. That takes me back - when we were kids, mom used to give us buttered saltines for a snack all the time.
  25. Agreed! I store my homemade pita in the freezer and reheat them at 275°F on steam-bake for 3 min and they come out as soft and pillowy as when first baked.
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