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Everything posted by blue_dolphin
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Show us your latest cookbook acquisitions!
blue_dolphin replied to a topic in Cookbooks & References
Acquisitions over the last few months to feed my addiction. I bought The Big Book of King Cake (eG-friendly Amazon.com link) after listening to an episode of Evan Kleiman's Good Food podcast/radio show that included an interview with author Matt Haines about this book, which came out in 2021 and the more recent children's storybook, The Little Book of King Cake (eG-friendly Amazon.com link). You can listen to the interview at this link. This isn't a cookbook - just one recipe, I think - and big enough to be a coffee table book so it would be a nice gift for someone who's a fan of this culture. It arrived just before Mardi Gras and I've enjoyed dipping into it to read a section and look at the photos. And Amazon's "Look Inside" feature offers enough of a sample to read about a few of the classic New Orleans bakery king cakes. The next two, Parsi and Masa are both 2022 releases. There's a topic on cooking from Parsi here: Cooking from "Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture". Gabrielle Hamilton's Prune came out in 2014. I borrowed it from the library a few times but hadn't pulled the trigger to buy it. All three of these were on Now Serving's "shopworn" list and offered at a discount. Pulp is the only 2023 book that I had on my pre-order list. Its focus is on fruits, specifically those grown in the US midwest and it joins Ruffage (vegetables) and Grist (grains & legumes) in Abra Berens' trilogy of cookbooks. For each fruit, she offers several prep methods (raw, roasted, grilled, poached, stewed, baked, preserved) with both a sweet and savory recipe for each method. Instead of condiments, as in Ruffage and Grist, there's a "Baker's Toolkit" up front with recipes for breads, batters, doughs, crusts, toppings, etc. that are used later in the book. I'm looking forward to playing with this one as the fruits come into season. Chef/restauranteur Peter Hoffman's memoir, What's Good?: A Memoir in Fourteen Ingredients came out in 2021, over a decade after his restaurant, Savoy, closed in 2011. I think there's a recipe or two in each ingredient chapter but this is essentially a memoir rather than a cookbook. Looks like it will be fun to read a chapter or so at a time. Next up is the smallest book, James Read's Of Cabbages & Kimchi: A Practical Guide to the World of Fermented Food and I admit to buying it almost entirely because I was captivated by Marija Tiurina's fanciful illustrations. These photos of the dust jacket will give you an idea of them: The author is former journalist turned founder of Kim Kong Kimchi in the UK. After an introduction, there are chapters for sauerkraut, kimchi, soy sauce, hot sauce, vinegar, kefir, kvass, tepache & ginger beer, kombucha and yogurt. Each chapter begins with some entertainingly written background info, followed by recipes for making each ferment, troubleshooting and recipes for using the finished products. No photos, just the drawings. The print is relatively small. I don't find this problematic but I know others may. Here's an inside photo to give a sense of the print size: Here’s a link to an author interview that I enjoyed. I ordered this book from Blackwell's. Amazon has a kindle version in the UK but not in the US or Canada at this time. And the last book in my shelfie is Gordon Shepherd's Neurogastronomy: How the Brain Creates Flavor and Why It Matters is another oldie, from 2011, for a little science-y reading. -
Interesting that the two articles are by the same author!
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Growing up, veal was very much a celebratory meal in our family. My brother always chose it for his birthday meal. It was a big treat whenever we had it. Since it was expensive, my mom kept an eye out for it on sale and hoarded it in the freezer to have enough for everyone. She treated it like gold, carefully trimming off every tiny bit of sinew and pounding it very thin in a schnitzel-like prep. The result was always excellent, but as @Duvel mentioned, it's very mild and pork could work equally well. Returning to meat eating after 30+ vegetarian years, I haven't tried to recreate it. I'm happy with the memories.
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I think it's still apt in the sense that eating veal remains controversial, though I believe husbandry has been improved. This NYT article, Veal Farmers Adopt More Humane Methods, is almost 10 years old but I believe this comment is still apt:
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5 or fewer. A single nineteen cent banana would be enough for an entry.
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Another tuna taco. This time, I used planned-over Kimchi Poke from Cook Real Hawai'i (as seen in yesterday's breakfast) to make the Wok-Fried Poke from the same book. Sheldon says this was a way to use up leftovers after a party the night before until Sam Choy elevated it into a speciality at his restaurants. It's a nice preparation, only seared in a hot, hot pan for less than half a minute so each cube is cooked on the outside but still raw in the middle. My version is not elevated at all, just stuffed into a tortilla with a kimchi slaw made with red cabbage and radish. Avocado might have elevated it but I was out!
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Eric Kim's Gochujang Buttered Noodles with sugar snap peas Nothing like starting off the morning with 3 cloves of garlic!
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Thanks for reminding me of that one! I remember reading it and was tempted but never actually broke down and bought the saltines. She was even more fussy than that: Here's the recipe for anyone interested: Fried Saltines With Cheddar and Onion
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I always assume everyone around here makes everything from scratch and I'm the only lazy one doctoring up my jar of mayo from Aldi!
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With acknowledgements to @gulfporter, coriander seed crusted, seared tuna taco on flour tortilla with pickled onion, cilantro, avocado and a red cabbage/radish slaw (largely hidden) dressed with wasabi mayo For the wasabi mayo, I was lazy and doctored commercial mayo with wasabi paste, grated fresh ginger, lemon zest and lemon juice.
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Or Germans are sensible enough that they don't need printed warnings to deter them from chowing down on a bowl of flour!
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Kimchi Poke from Cook Real Hawai'i with Japanese Quick Pickles from JapanEasy over rice Yeah, I know. Not something that even I would generally have first thing in the AM. I faffed about with some chores, etc, and had this around 10:30, so more of a brunch, I guess.
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I agree that wording is rather whimsical. I figure they need to cover their legal ass but don't want to freak people out. I've been seeing the labeling for a couple of years but it doesn't seem to be standardized in any way. This one on a bag of flour from Cairnspring Mills: And Trader Joe's: Pillsbury cake flour:
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From the CDC: Say No to Raw Dough And this from last month: Salmonella Outbreak Linked to Flour
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
blue_dolphin replied to a topic in Pastry & Baking
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I got some very nice tuna from the fish delivery that I signed up for and really wanted to make the seared tuna tacos that @gulfporter posted the other day but since it's so fresh, I decided to start with poke. Shoyu 'Ahi Poke from Cook Real Hawai'i and Crispy Cucumber Banchan from Everyday Korean on sushi rice Cook Real Hawai'i includes spicy mayo poke, wasabi poke and kimchi poke variations on this recipe and also a Hawaiian -style poke so I may try a few of those.
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Show us your latest cookbook acquisitions!
blue_dolphin replied to a topic in Cookbooks & References
I borrowed it from the library. I remember that I enjoyed the author's writing but never put it to use. Maybe I should give it another look. Can't wait to hear what you think! -
Goat cheese topped with an apricot-almond relish from Grist on toasted sourdough with a handful of kumquats
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I've never eaten at Taco Bell nor have I eaten anything other than an occasional apple and piece of cheese while driving. I know I’m a fossil but I have never owned a car with an automatic transmission. When I’m driving, I’m driving and when I’m eating, I’m eating. Still, I enjoyed the article for its view into a different world.
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Your table looks so pretty and spring-like, @Kim Shook, I love it!
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I need to make some bagels. Maybe I'll set up the dough tonight. Maybe I'll be too lazy. We'll see. Today's breakfast was lazy: toasted baguette slices with almond butter and chili crisp, a couple of dates and coffee.
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I’m not a big supermarket shopper but they are readily available in my area. They are sometimes mis-labeled as pasilla, like the ones I bought the other day at Smart & Final. Even the Aldi near me has them. Trader Joe’s is a mixed bag but Sprouts, Ralph’s, Vons, Albertsons generally have them in stock.
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That was my take as well. I thought it was a pretty balanced article discussing the issues with dietary research on human subjects. It's so hard - we're just not good lab rats!
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Those little wire egg slicers work quite nicely to make slices, assuming the wires are at the spacing you desire and are very easy to clean. My grandmother had one that I was always enamored of and I believe I was allowed to slice Play-Doh with it at some point. On the onions, I think there are a lot of chopping gadgets that might suit you, depending on how many onions you need to chop at a time, whether you need to dice only or also want to mince, chop and slice as well and how much patience you have for cleaning the thing!