blue_dolphin
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Posts posted by blue_dolphin
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12 minutes ago, Shelby said:
🤣
We need to come up with a cooler name like Moose Farts......
If I remember right @Kim Shookmade this too and liked it. It's really refreshing on a hot summer day.
Moose farts…refreshing??? Clearly, I’ve been missing out!
They sound sorta like 7-layer bars (minus the nuts and butterscotch chips) but rolled into balls instead of baked.
I might need to add butterscotch chips and nuts if I try them! -
A quick miso mussel chowder from Julia Turshen's Small Victories
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Sláinte!
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23 minutes ago, curls said:
Has anyone who signed up for the Modernist Bread At Home course started receiving the course? I signed up and received a confirmation email but haven’t received any other emails. Wondering when they will start….
Yes, I've been getting them. Did you get the email titled, "Introducing the Modernist Bread School" on March 11?
It contained a link to sign up for course 1, down at the bottom. Once I clicked through and signed up, I received another email titled, "Confirm Your Subscription." Check your spam/junk folder if you didn't get it after signing up. Once I clicked through on that one, I began receiving the course emails. They've been mostly just short notes about basic equipment so you haven't missed much. Yesterday, I got an email saying I'd completed course 1 and that course 2 would begin in early April.
Edited to add that I still haven't purchased the book. Modernist Cuisine at Home rolled out at the same price and eventually dropped below $100. If the course starts to get interesting, it may lure me in before that happens. Until then, I'm holding on to my 💰
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7 hours ago, FeChef said:
I can't find that cabbage anywhere. Seems its common in the UK, and Europe. Not so much in Northeast PA.
Yes. The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages.
Some of the farmers market vendors in my area started growing them a few years ago.
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Charred Asian greens and farro with soy tahini from Tenderheart with seared ahi tuna
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My plan was to make this Soy-Butter Bok Choy Pasta from Tenderheart and put a jammy egg on it but I got a surprise bag of mussels in my fish delivery yesterday and I needed to use them so mussels for breakfast...or brunch as it was around 10 when I ate.
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4 minutes ago, rotuts said:
excellent article.
thank your shar9g. learned a lot
what is pointy cage ?
the only thing I can think about is potty raddicio ?
and
do you have the ref to the potato article ?
love to read that , and more like these.
thanks
I believe the pointy cabbage is officially Caraflex but may also be called conehead or arrowhead. In the recent NYT article that @weinoo linked to above, one of the chefs is pictured holding a few of them. I like the small size for when I don’t need a ton. Aside from being smaller, they taste and cook like regular green cabbage.
Here's the spud story: An American’s guide to Irish potatoes: the best spuds to roast, boil and steam
If you tap his byline name in those articles, you can pull up the other pieces Russ has written for the Irish Times since he left the LA Times and moved over there.
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A very short and sweet little article by @russ parsons in The Irish Times on cabbagea: Ireland is a cabbage wonderland: take it from this blow-in chef
Sadly, no recipes but a little tasting with some recommendations.
He seems surprised at the pointy cabbages but they've been available around here for years.
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Tatsoi and feta galette in a turmeric and black pepper pastry made in honor of Pi Day
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I was going to make some pumpkin and gorgonzola tarts from a Diana Henry book but ended up going with this Choy Sum and Feta Galette from Tenderheart.
Nice layers of flavor here with tumeric and black pepper in the pastry, green onion and garlic blended into the mascarpone layer, a big pile of Asian greens (I used tatsoi instead of choy sum), tangy feta and a sprinkle of sesame seeds.
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15 minutes ago, Shelby said:
It's PI day!!!! Does a galette count?
I'm making one today!
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I riffed on a Roast Squash Salad with Lentils and Goat's Cheese from Roast Figs, Sugar Snow.
Of course, I put an egg on it! Also greens underneath and tomato wedges on the side. And I used a punchy mustard vinaigrette I had leftover from a recipe in Grist.-
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3 hours ago, Shel_B said:
I haven't tried them but a friend got a bundle of them for a gift. She adds shrimp and a lot of vegetables and said they were good for a quick meal when there's no time to cook.
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Broiled miso-marinated black cod on rice noodles, steamed sugar snaps, cucumber & pickled ginger salad
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1 minute ago, PetarG said:
Is there a princliple with sandwich making (besides the salt, fat, acid etc.)? What goes with what etc.
In the words of sandwich shop owner and hilarious cookbook author, Max Halley, the secret to delicious is captured in six words: HOT, COLD, SWEET, SOUR, CRUNCHY, SOFT. He says that if all of those things are present in your sandwich (or any plate of food), you're good! I highly recommend his book, Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread and I'm looking forward to his new one out next month, Max's World of Sandwiches: A Guide to Amazing Sandwiches.
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8 minutes ago, lindag said:
Is it this recipe for Instant Pot Cabbage Soup he posted in the Instant Pot topic?
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For anyone curious about what the Modernist Cuisine online course is going to cover, here's an overview:
- Getting Started with Bread Basics—March 2024
- Navigating Bread Making from Start to Finish—April 2024
- Fitting Bread into Busy Schedules—May 2024
- The Role of Different Bread Ingredients—June 2024
- How to Start a Levain and Keep It Alive—July 2024
- Mixing and Gluten Development—August 2024
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21 minutes ago, Ann_T said:Asparagus Omelette with Coastal White Cheddar and a side of low sodium bacon.Local asparagus won't be out here for another month or more.This was asparagus was from Mexico and was as good as any asparagus I have ever had.
That omelette looks fabulous! I got some big fat asparagus from Aldi recently (also grown in Mexico) and it was also excellent. I only needed to peel the very bottom of the stems as the outside was a little fibrous but the inside wasn't woody at all so very little waste.
Hope Moe's dental work goes smoothly and he doesn't need smoothies for very long!
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Seeing the pancakes and reading @ElsieD's comment reminded me that my first regular cooking job was to make the pancakes and sausage for our Sunday breakfast after church, also probably around 10 years old. Took me a while to get the whole thing down as the egg whites had to be separated, whipped and folded in to the rest of the batter. I moved on to cookies, simple cakes and quick breads but the pancakes were my regular job.
Other than that, my mom didn't want anyone in the kitchen when she was cooking and never wanted my "help." The kitchen was quite small so I certainly would have been in the way but I think it was more that she was very thrifty and feared I might do something wrong and waste food. Also on the thrift side, she might not have wanted anyone to see how carefully she trimmed off wilt-y or discolored bits to maximize what was left to eat. Wish I could ask her about that now!
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Pasta alla Norcina from Diana Henry's Roast Figs, Sugar Snow with a bunch of roasted broccolini thrown in.
Very much the same thing as Marcella's pasta with sausage and cream in Essentials of Classic Italian Cooking. Both specify a mild sausage with no chile peppers or fennel. I bought a sweet Italian sausage but it did have fennel but it was fine.
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30 minutes ago, ElsieD said:
I decided that the first recipe I'd tackle is for hamburger buns but I will shape and bake them as hot dog buns. How crucial is the malt syrup? I don't have any, but I do have diastatic malt powder, can I use that instead? If yes, what would the substitution ratio be? The recipe calls for 2 grams of the syrup.
In her bagel book, Cathy Barrow says it’s OK to sub equal volumes non-diastatic malt powder for malt syrup. She does not recommend using diastatic malt powder but says honey, cane syrup, maple syrup or golden syrup can be used.
2 g is a very small amount. A tablespoon of malt syrup weighs 21 g so 2 g would be around 1/4 to 1/3 teaspoon.
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44 minutes ago, liamsaunt said:
Every time there is a launch all my St. John Facebook groups are filled with this same photo, and a couple of panicked inquiries from people who think we are under attack. 😀
Space X also launched a Falcon 9 from Vandenberg last night. I was unaware until the boom shook the house and rattled the windows. First thing I do is check the Twitter feeds for the quake bots I follow in case it was an earthquake, then Google Vandenberg launch. Takes about 9 or 10 min for the sound to reach here so too late to run out and see but it was quite clear last night so lots of 🚀 photos on Facebook & Nextdoor.
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I also got the email. I signed up for their emails but haven't purchased the book....yet!
Edited to add that the email also trumpets: Modernist Bread at Home is on sale now! I clicked through to learn that "on sale" doesn't mean there's a price break, it just means it's now being sold!
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Mock Pies and Pie Fillings
in Pastry & Baking
Posted
Ah, that makes sense!