blue_dolphin

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!

Eric Kim's Gochujang Buttered Noodles with sugar snap peas Nothing like starting off the morning with 3 cloves of garlic!

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

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!

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.