blue_dolphin

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.

Or Germans are sensible enough that they don't need printed warnings to deter them from chowing down on a bowl of flour!

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.

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:

From the CDC: Say No to Raw Dough And this from last month: Salmonella Outbreak Linked to Flour

🤣😂🤣

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.

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

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.

Your table looks so pretty and spring-like, @Kim Shook, I love it!

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.

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.

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!

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!

My sense is that inexpensive multi-use devices rarely perform multiple tasks really well. I tend to doubt that an inexpensive vegetable chopper, handy for dicing lots of onions would also produce lovely, garnish-worthy egg slices. But maybe you're not looking for pretty eggs. Personally, I'm very happy to use the same sharp knife for both tasks but I'm not slicing dozens of eggs nor dicing more than 5 lbs of onions at a time so I absolutely understand why someone might want an alternative. Everyone has their own needs and value perceptions, both of which change over time.

I love it! We had Kool-Aid for a rare summer treat but it was always mixed up in an opaque plastic pitcher. I was sure that it must have tasted amazing in that chilled glass pitcher! Never connected the dots but I do have a weakness for pretty glass pitchers!

Leftovers for me, too. Breakfast quesadilla with that corn-poblano salad mix that I used on Saturday, scrambled eggs (the two that broke when I was trying to make the fried egg in that post and pepper jack cheese.

It's nothing like Jerusalem or Ottolenghi, Plenty, Plenty More or Nopi, but I hope you’ll find 3 bucks worth of good things to try!

I was wondering about that as well. If they formatted the pullout tables with links to the recipes, it could be even better than the print version. Also, I love being an enabler 😂

The Kindle version of Ottolenghi Test Kitchen's Extra Good Things (eG-friendly Amazon.com link) is $2.99 on Amazon in the US and Canada. Today only. Price expires at midnight, all least according to Alexa, who informed me of this deal. I think it's quite a good little book and had more (way more 🤣) to say about it over in this post back in Feb.

The book actually calls for beer or white wine but suggests hard cider or diluted vinegar as alternates in the header notes. No beer or white wine in the house but I had a bottle of cider hanging around It's this Henry Hotspur's Hard Pressed for Cider which I think may be a TJ's label and I know nothing about cider so I have no idea what style it is. I put the rest of the bottle in the fridge and will give it a taste later. I'll be curious what you think of Ruffage. At a minimum, I think you will enjoy the stories she tells throughout the book. I've said this before around here but I think Abra Beren's books are great "idea" books where she throws out a bunch of variations and lets you run with them. Some of the variations are as simple as short lists of alternate ingredient combinations and others are literally sketched out in the form of a drawing with a few arrows and fewer words. In Grist, her second book, she tends to provide a bit more information. In both books, she leans into condiments which appear in the front of the books. I know some are annoyed by sub-recipes like that but I've found most of them pretty simple so no disaster if I forgot to plan ahead. I've read through her new book, Pulp, but I haven't cooked anything from it yet. It's based on fruits that are grown in the midwest. 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, there's a "Baker's Toolkit" up front with recipes for breads, batters, doughs, crusts, toppings, etc. that are used later in the book.

Braised collards with sausage and apples from Ruffage with grainy mustard and sharp cheddar cheese toasts. This was good and pretty quick for something with "braise" in the title. I think the intent with this recipe is to use a small amount of meat as a seasoning but I had a package of Toulouse sausages I'm working on finishing so I made it into a main dish. The hard cider used for the braise brings a nice acidity to the greens.

This link to Eat Your Books should take you to the list of recipes in the book. Does that help? Edited to add that the Index at the back of the book is 12 pages long. The table of contents in the front only lists the chapter titles, not all the individual recipes.

Garlic-smashed chickpeas with poblano-corn salad and a fried egg topped with paprika chili oil from Grist This is so true! I wanted a nice fried egg for this breakfast and managed to nick the yolks on not one, but two eggs before I got this one out of the shell unscathed. I should have just scrambled that first one, but noooooo! Now I have to go bake something that uses 2 eggs 🤣