blue_dolphin

@Kim Shook, is this the stuff you get? I don't think I've seen it but there are many things I don't see in the grocery store unless I make a point to look!

I appreciate the input. These will probably be a good 24 hrs out of the water by the time I pick them up so maybe no good. They say to eat within 3 days from the harvest date so I was hoping there was a window there. I assume they’ll be dead as everything is buried in ice for pick up.

Thanks! I have until Monday to decide whether to get them or default to the usual catch of the day. If I don't have a plan by then, I'll wait to get them until I do. I suspect they'll be offered from time to time or I can always drive down to the Santa Monica market.

I couldn't find a cooking topic about shrimp but if there is one, feel free to move this there! The chilly ocean waters off SoCal aren't exactly a shrimping mecca so I've only had head-on shrimp at restaurants or when traveling as I haven't really trusted the freshness of those available, at high prices, in the shops.. There's an LA-area operation that's been farming shrimp indoors called TransparentSea. They sell to local restaurants and at the Santa Monica Farmers market. I'm considering getting some of their shrimp as an option in my regular fish share. They would be jumbo (12-15/lb) and I'd get a pound and a half instead of my usual catch of the week. Searching here, I saw that @KennethT is a fan of head-on shrimp and @Okanagancook posted about cooking head-on shrimp sous vide a while back. I'm a single eater here so I'd like to try as many options as I can, as quickly as I can. I know I can always save the heads for stock and freeze the rest but I'd like to try options that will show them off to their best.

Yep. His kitchen and pick-up location is in Simi Valley, CA.

Dave Arnold describes making a syrup with blood orange juice (see over here on Cooking Issues) and says it can be done with other juices as well. Though he is only making a concentrated syrup, not going so far as to get a sludge. He gives the temps he uses at that link. You could try asking him on Twitter or Instagram for more info.

Ditto that. I always check their shopworn list. Not that they are rock bottom prices but it gets them down at least into Amazon range and I'd much rather buy from a small business. Plus, they have more speciality offerings.

Thanks for passing along Mr. Kim's professional assessment! I liked that the contestants helped each other out a didn’t seem out to trip each other up. I agree it was way more contrived than it had to be. They were all interesting to listen to and I would have been happy to watch straight up cooking without the file cabinets and clothes dryers!

Re-warmed tri tip from ZEF BBQ on garlic-rubbed toasts topped with horseradish mayo... I'll have some fruit later!

Picked up this week's fish and it was fresh ahi tuna loin...again! Not complaining at all, it's just something I usually think of for special occasions and Thursday lunch isn't really in that category. I cut off a chunk and went with a coriander-crusted seared tuna sandwich with gochujang mayo and topped with slaw for a bit of crunch. I added the rest of the slaw after the photo so you could see at least a little of the lovely tuna

Thyron seems like a gem and Logan is really a hoot. I picked up some BBQ from them this past weekend and there were a lot of folks there for the first time, attracted by the Netflix show. They wanted pictures with Logan and he was really gracious about it. I think he generally enjoys people so it's not a stretch, but when you're busy in the kitchen, it's not always easy either.

Toast with homemade ricotta, some TJ's ginger spread, fresh blueberries and lemon zest and a cut up orange

Village Farms has trademarked the Heavenly Villagio Marzano variety of small plum tomatoes that are sold fresh in many stores, including Trader Joe's. They usually come in a 10 oz plastic bag. I've been buying the TJ's offering and they're OK for a winter tomato. They seem to keep very well. To me, they're better after sitting on the counter for a least a few days. Their skins are pretty sturdy and they have the texture of a plum tomato compared with the cherry tomatoes I get at the farmers market which have fairly delicate skins, are juicier and don't keep quite as long but taste better.

Here's a list of new or new-ish TJ's products that includes the canned San Marzanino tomatoes that @rotuts asked about over here. I'm surprised to see the Diamond Crystal salt and will have to check out the price. I wonder if people have tired of paying an arm and a leg for the stuff and left the company with excess stock? I'll probably treat myself to the Golden Caramel Swirl Ice Cream. I usually try the new cheeses unless they are full of weird flavorings mixed in so I will try the Bucheron Soft Ripened Goat's Milk Cheese, El Cortijo Dorado and the Orange Rind Saint Paulin Cheese Maybe I'll try a bag of that orange chicken. It's always on lists of favorite TJ's products but I've never tried it. I'll likely skip the sauce and make up something else. Maybe using some of that TJ's Ginger Spread I bought a while back.

A little looking around the internet says they're grown in southern Italy. Obviously not DOP San Marzano. $2.99 for that 14.1 oz/400g can. I will try them. The price is on the high side, but in the same range I pay for tins of cherry tomatoes. I like the smaller can for when I'm scaling down a recipe and the small tomatoes can be nice as long as the skins aren't problematic. I'm assuming they are smaller tomatoes, perhaps similar in size to the Heavenly Villagio Marzano Tomatoes, the hot-house grown small tomatoes from Canada that TJ's has been selling.

I dunno but he’s still putting out his Special Sauce podcast.

Pulled pork and slaw sando on a toasted bun Pork and slaw courtesy of ZEF BBQ, brioche buns from Aldi.

This pack of eight 6 oz units (eG-friendly Amazon.com link) is $47.99 ($16/lb) but ships "free." Each 6 oz pack contains 8 slices. That $18 one-pound roll carries a $28.99 shipping fee.

It is indeed a lovely cheese and the wedges they sell at TJs are one of the rare soft cheeses that are nicely ripened and ready to eat at purchase.

Yeah, they pretty much say that they'll work on every bag and you've clearly shown that's not the case. I've had good success using them on a lot of paper bags but that one looks especially thick. Glad you found a better alternative.

No, I give it a few sharp raps over the wastebasket before putting it back. I can see that it might be an issue if I used it every day.

I agree with keeping it out if you can. I have a banneton on one of my cookbook shelves. It holds a set of smaller books, easily removed when I want to use it.

I made the Snacking Cakes version a couple of months ago and liked it. I used frozen cherries, defrosted before adding. Maybe they are more float-y. I'm looking forward to making it again now that fresh cherries are coming into the farmers markets and I'll be keeping your recommended cake in mind as well so thanks for that!

In addition to using a slightly higher temp and longer time, I like to put frozen items like this on a pizza screen. Minimizes or eliminates the need to turn things. This 11" diameter screen fits easily in the CSO: Winco 11 Aluminum Winware Inch Seamless Pizza Screen (eG-friendly Amazon.com link)

Ditto that, though I reserve the whole cornichons as an accompaniment instead of chopping and mixing in I've never tried this but i like it!