blue_dolphin

I'm not in the UK or Ireland, nor have I baked my own crumpets but this seems as good a place as any to share these recipes I made from Mezcla by Ixta Belfrage, who likes them quite a lot. First up is this Tomato salad with tahini-ginger sauce, chilli oil and crumpet croutons: The crumpet croutons are made by cutting up the crumpets, tossing the cubes with olive oil, garlic and salt and baking them @ 400°F for ~ 15 min, tossing midway. They come out delightfully crisp and crunchy. The whole salad is good but the crumpet croutons are the thing I will remember to use again in other salads. Next, is a dessert called Black Forest crumpets. The crumpets get tossed with melted butter and sugar then baked at 425°F for 15 min or until crisp, golden brown and caramelized. They’re topped with a mix of cherries and berries, lightly macerated in sugar, kirsch, orange zest and vanilla, a dollop of whipped cream, melted chocolate and a cherry. The caramelized crumpet is very crunchy so it doesn’t get soggy from the fruit at all. I would certainly play around with them as an easy dessert base. The last one is the Tuna crudo with soy butter and jalapeño-cucumber salsa served on toasted crumpets. This was fine but, for me, crumpets aren’t the best choice for this dish - I’d much rather scoop it up with chips or plate it on a tostada - but it did give me ideas for using crumpets as a base for other savory dishes.

I watched a few seconds of the video but have no idea what “sauce” you want to freeze. Just the boiled broccoli? Or you want to mash the boiled broccoli and freeze? Or you want to add some pasta cooling water to boiled, mashed broccoli and freeze that? In my experience, almost anything can be frozen well, so yes to that. If kept in the freezer, it will stay well frozen. The texture will change. Plant cell walls will rupture and release liquid so it will be watery compared to before freezing. Flavor-wise, the sulfur-containing compounds in cruciferous vegetables become more noticeable with extended cooking time so you can expect that effect. It’s up to you whether that’s destroyed or just changed. I make this type of pasta often because it’s so quick and easy. It’s never occurred to me to freeze it mid-prep. I have frozen the finished pasta dish, made with a chunky pasta shape. It made for serviceable work lunches but not something I’d choose if I could cook up a fresh batch.

It’s the Black Hole of Boiling. Nothing should be cooked there! 🙃

This article has a pretty good boil vs simmer discussion.

I just got some similar treats: Oh wait…wrong topic 🙃

For a creamy slaw, I just mix it into the mayo until it’s as zippy as I want and use that to dress the cabbage/veg mix. For a non-mayo slaw, I use a lemon or apple cider vinaigrette and add the yuzu hot sauce to the dressing to taste. I usually add celery seeds. Sometimes black sesame seeds, too. Salt if needed.

Per the manual, turbo roast adds some steam.

Yesterday, Eating History posted this on Facebook from 1920's “The calendar of sandwiches & beverages: 365 delicious, savory, and sweet sandwiches and beverages.” I'm completely unprepared for today’s lamb sandwiches so I mashed up yesterday's and tomorrow’s sandwiches and had a broiled frankfurter and fried egg sandwich for breakfast.

I'd guess they were mostly motivated by adding the air fryer function as that appliance seems so popular. Although the original price is quite out of air fryer range.

The differences I see are: Smaller footprint achieved by moving controls to the top. The addition of an air fryer function that uses a higher fan speed (or maybe 2 fans?) which is also used for the turbo roast function. Addition of a steam-assist function that adds steam just at the beginning of the bake. No more steam broil function. My CSO is still chugging along but I always keep an eye out for replacement options for when the time comes. This sounded like a good one.

How long does the recipe specify standing around and watching? Simmering but not boiling is a fine line and the exact temp will depend on the composition of the material (boiling point elevation and all that) Similar sounding recipes I’ve made have required occasional stirring and usually have an endpoint like thickening and both of those things require access so would be even more tedious if I had to open an oven over and over but best of luck!

Dendê marinated prawns with burnt lime from Mezcla by Ixta Belfrage. I served the shrimp over polenta and seared some snap peas in the same pan to go alongside The flavors of the marinade (red palm oil, ghee, garlic, ginger, lime juice, chiles - I used habanero and Fresno plus chipotle flakes - onion, tomato paste and a pinch of sugar) plus the burnt lime are stellar together.

I had the novelty kind. That’s a 750 ml bottle of wine in the glass.

While swooning over @Ann_T's glorious biscuits, I made the buttery porcini fried eggs from Mezcla by Ixta Belfrage. There’s a generous half ounce of porcini/serving here so it’s rather indulgent. One of those flaky biscuits would have been perfect with this but I made do with sourdough toast.

In the video description, it says: But it’s behind a paywall for me.

I don’t usually snack in the evening, but I’m currently nibbling on some aged Gouda (Trader Joe’s 1000 day) and sipping a small glass of wine. This came about due to my new Apple watch which buzzed and told me to stand up and move around for a little while. I didn’t have any little tasks I wanted to embark on at this hour but it occurred to me that I could go get myself a little snack. Probably not the intended result of this “fitness reminder” 🙃 When I finish nibbling, I’ll look up how to turn this function off!

Also, camelcamelcamel shows this price history for the CSO-500C on Amazon.ca. While currently unavailable, it looks like it was in stock as recently as the end of June.

The Amazon.ca listing for the CSO-500C: https://www.amazon.ca/Cuisinart-Gourmet-Stainless-Countertop-CSO-500C/dp/B0DD11K3DS has more detailed photos than I saw on the Costco or Cuisinart pages, though it’s currently unavailable from them.

Yes, 100% on that. Sorry you had to chase pirates to protect your own work!

When I replied above, I assumed “hard enough to grate” was a bit of hyperbole but I agree with @rotuts that fromage fort may indeed be the best use if this is truly the case.

I’ve had decent success coaxing a bit of ooze from a firm cheese, assuming it’s whole, not a wedge. I’d go with a cool-ish room temp, if possible. Cave temp, if you will.

If you want to collect ideas from eG peeps, here's a topic you might peruse: Keeping Feta Fresh

Seared scallops with curried onions and lime from Mezcla by Ixta Belfrage served on polenta with a slaw dressed with lime vinaigrette. I made the curried onions, basically finely chopped, slow caramelized onions with the addition of curry powder for another dish so this was quick and easy.

I checked my books and don’t find any straight up root beer pops. I've got a few recipes for root beer float pops that loosely fill the molds with little bits of vanilla ice cream and then pour in flat, cold root beer. Eat Your Books tells me there's a root beer sorbet in The Modern Café by Francisco Migoya and the CIA that uses both root beer and root beer extract, sugar, sorbet stabilizer and glucose powder. I don’t have the book, but an approach like this (root beer + extract) sounds like the best route 🤣 for a good root beer flavor in a frozen treat.

Prima Taste Singapore Curry Lamian Noodles (eG-friendly Amazon.com link) with various additions. A guilty pleasure.