blue_dolphin

Check your messages. He cuts the beets and par-cooks them before pickling. I started with already roasted beets and it worked fine. I'll try his way next time!

Saw a recipe for Toasted Sesame and Scallion Waffles in the New York Times. Kind of a nuisance to beat the egg whites separately and fold them in but they came out very light, so I won't complain too much. I'd make these again.

Well, I didn't manage to make those Hot Brown crostini I got into my head over the weekend. Made a Croque Madame as a consolation prize:

From this article, Breeders’ Cup Presents Connections: A Kentucky Derby ‘Cinderella Story’:

@liamsaunt, your photos, whether food or land/seascapes, are always glorious! Thank you in advance for sharing another trip!

I didn’t see this until earlier today and didn’t have time to shop for and execute it but some sort of hot brown crostini will happen here at some point!

I'm glad you are back home @MaryIsobel! What a sorry pair of meals and how awful to have you fasting all day for 3 days. Ugh. How can they expect people to maintain nutrition for proper healing under such conditions.

Did you take the leftover fries with you? I never would have until listening to Tamar Adler's interview on last week’s Good Food. Now I’m quite curious to try that French fry frittata or the buttery roasty smash that are both in her recent book, An Everlasting Meal Cookbook: Recipes for Leftovers A-Z (eG-friendly Amazon.com link)

Wasabi Poke from Cook Real Hawai'i made with the albacore from yesterday's fish delivery. The quick pickle recipe from JapanEasy warned that radishes would turn everything pink. This is true 🙃

The Kindle version of Sally Schmitt's Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine (eG-friendly Amazon.com link) is currently $2.99 on Amazon in both the US and Canada. £2.48 in the UK. Sally Schmitt founded and ran the French Laundry with her husband for 16 years before they sold it to Thomas Keller but this isn't fancy restaurant cookery. Sally's not above doctoring up jarred mayo with a bit of toasted sesame oil to make a delicious and simple sauce for fresh asparagus. I had more to say about the hard copy of this book over here. It's a delight to read and everything I've cooked from it has been quite good.

They are black soy beans so there is a little bit of earthy, bean flavor but mostly salty, umami with a little funk from the fermentation. They’re usually used in small amounts for seasoning so it’s not like digging into a bowl of beans. A little like anchovies where they can be overpowering on their own but add a nice umami boost once incorporated into a dish. You may even have had them as they’re used in a range of Chinese dishes even when they’re not a named ingredient in the title of the dish. They're kind of a unique flavor and you may not like them but I think worth trying. The first Chinese recipe I learned to cook was squid in black bean sauce. I was amazed that a spoonful of those shriveled little beans added so much flavor to the dish - I've been hooked ever since!

Grilled albacore sandwich with pickled radish, wasabi-soy mayo and arugula. Based on this recipe. Pickled veg and potato chips on the side. This would have been equally good without the bun as a salad.

Me, too! I suppose a resurrection of the print magazine is too much to wish for but I have my fingers crossed that something interesting may come of Saveur after this announcement last month.

In hopes of encouraging myself to cook more fish and seafood and know that it's local and sustainably caught, I signed up for a weekly fish/seafood delivery service called Get Hooked. They serve Santa Barbara, Los Angeles and Ventura counties. I really liked that they have a small share option ~ 12 oz or about 3 meals for me. I can always bump up my order if I'm having people over. The timing also works out well for me. I get an email on Wednesday evening, telling me what my "catch of the day" will be for my Thursday pick-up. That gives me time to give some thought to what I'll make and pick up any missing items at our Thursday farmers market. I could get home delivery but chose a less expensive option of picking up at a local drop-off. In addition to that catch of the day, they also offer other fresh and frozen fish and seafood that you can get in addition to or instead of their choice. And they have an on-line pantry shop of items from other local small businesses that can be delivered along with the fish. So far, I've been quite pleased. The first week was ahi tuna loin that I used to make poke and tacos. Last week was rockfish, nothing fancy, but nice and fresh. I cooked it with a fermented black bean sauce and bok choy and also made more tacos. Today I got some nice albacore filets. I think a grilled albacore sandwich will probably happen. Wasabi poke is on the list and I'll sous vide whatever's left into a tuna confit type thing using the Zuni Cafe Cookbook recipe. Finally, and perhaps most importantly, they gave me this cute little insulated bag to use when I pick up the fish - I now have a dedicated fish purse 🙃

One pound of dried beans (which is about 2 cups) will yield about 6 cups cooked beans. If a recipe calls for canned beans: 1 15-oz can of beans equals about 2 cups cooked beans so you'd need 3 15oz cans. I don't know what size tins are common for beans in your part of the world but maybe that will help.

@Ann_T, I could use a bowl of that soup to warm me up this morning - looks delicious! Kimchi & avocado toast with a fried egg

Curiously, I can’t see any macaroni visible in that photo! I did look it up though. a variety of pasta formed in narrow tubes. Sounds like bucatini? Maybe penne?

By my read of the title of the topic, we are being invited to define that "generally accepted pasta shape/type" and perhaps to push the boundaries so please do share your definition and the boundaries you draw! From what you said, the shape is not: So what pasta shape is mac & cheese for @AlaMoi? Growing up, my mom usually made what she called mac & cheese with elbows. Though other shapes often stood in so I've never defined the dish strictly by the pasta shape. She also added tomato. She may have called it tomato mac & cheese. I don't remember. I do remember that it was baked with breadcrumbs and Parm forming a crispy crust on top. My personal favorite uses any chunky pasta shape and begins with setting a large bowl over the pot of water as the pasta cooks to warm a thinly sliced clove of garlic, a bit of butter and some crumbled Gorgonzola. Once the pasta is ready, scoop it out and toss it and the water that clings to it with the contents of the bowl. Add a grind of black pepper and enjoy!

Only 54°F in the house this AM and I refuse to turn on the heat in May so I turned to a savory oatmeal from Grist to warm me up. Steel-cut Oat Porridge with Cheddar, topped with a steam-basted egg in a nest of sautéed greens.

Diana Henry's Boozy Mushrooms on Toast from Simple over pan-seared asparagus

Fried garlic noodles from Cook Real Hawai'i with asparagus and egg I made that noodle recipe yesterday as a side dish. Once that crispy garlic for the topping is fried, they take almost no time so I made them again, this time with asparagus and and egg.

I read somewhere that was the best way to cut limes. Maybe here?

Seared scallops and baby boy choy with black bean sauce and fried garlic noodles from Cook Real Hawai'i Kind of a repeat of the last lunch I posted but with scallops instead of fish.

Sausage, egg and pepper jack again

These little guys? I'll have to look for them.