blue_dolphin

Scrambled duck egg, black bean and cheese quesadilla, sour cream, avocado and Red Weapons standing in for salsa

That’s a 7 min egg : 7 min in boiling water, then into ice water.

Smacked vegetables with feta and dill from I Dream of Dinner with a jammy egg. The vegetables are cauliflower, green beans and watermelon radishes. Dressing is feta mashed with lemon juice and zest, Dijon mustard and olive oil. @Smithy tipped me off to this recipe when she used it with green beans but was reluctant to smack them and create a mess. I was in a smacking mood myself so I went ahead and smacked the green beans and radishes per the recipe. I put them on a piece of parchment and folded it over to contain any flying bits. I was fine with the raw beans and radishes but would have preferred the cauliflower steamed briefly. The dressing was excellent and would work with all sorts of vegetables.

Is this not the most adorable small-batch bread bake? https://www.instagram.com/reel/Cn5Pbm9AAKV/

More beans on toast. Yesterday, Mantequilla beans tossed with pesto. Today, smashed avocado topped with Midnight black beans tossed with Red Weapons.

Nice! Just watched 2 of them. The one you linked above with Juliana Latif at Zou Zou and one with Stefano Secchi at Rezdôra. The chefs were so articulate and both the camera work in tight quarters and editing is really well done. Thanks! Also, I am now extremely hungry and wish I could try everything I saw being made. I'll start with that tower of dips from Zou Zou….🙃

I've only done it once but they stuck very well. I have seen recipes using mayo instead of eggs for breading that suggest letting it sit with the mayo for a while as you do with eggs. The recipe I used didn't make that recommendation but it did say to flip the chicken in the panko several times, pressing down firmly to ensure an even coating and I think that step was helpful.

A curried chicken cutlet recipe from Korean American that I made recently used a mix of 1/4 cup mayo and 2T Dijon mustard as the first step, followed by seasoned panko (1.5t curry powder, 1t garlic powder, S&P in 1 cup panko) It worked really well. Easy to get a good coating and I liked the flavor the mustard added. The seasonings in the panko were a bit less successful as they settled out instead of staying mixed in. Might be more effective to add them to the mayo mixture. But the mayo part was a win and I'll skip using eggs in the future.

Thanks! I use the recipe more for inspiration than specifics but it's been a very handy back-pocket pasta when I've needed to pull together a meal with little notice. Especially in someone else's kitchen - since the artichoke marinade is generally well seasoned, you don't need a bunch of other seasoning ingredients and it's easy to shop for. I've added shrimp, scallops or chicken for those who don't want a strictly veg dish.

Fettuccini Al'dolphin with various veg Based on a recipe in Molly Katzen's Enchanted Broccoli Forest for Pasta with Marinated Artichokes which starts with onions sautéed in the marinade drained from the artichokes. I added mushrooms, broccolini, green beans and orange bell pepper. And, of course, the artichokes. The onions and mushrooms absolutely benefit by being cooked in that marinade.

I don't disagree but gotta point out that she hasn't started selling frozen food....yet!

Checked out the egg section at TJ's yesterday. Prices were $2.99 - 3.99/dozen. Stocking was a little sparse but there were still plenty there. The "Limit 2 dozen/person" sign that's been posted since December was still in place.

Checked out the egg selection at TJs this morning. $2.99 - 3.99/dz. Plenty of options. Sign posted: “limit 2 dozen”

I tend to think the Creami would do a good job with a soft herb like sorrel. In the video, I think she said something about processing it with the Paco more than once so that might be a possibility with the Creami with the caveat that each cycle is going to warm the stuff up. With the Creami, you might get a very thin layer on the bottom or occasionally on the sides that escaped the blades. I had microplaned lemon zest in a mix. It was detectable only in that bottom layer. Using a silicone spatula to scrape the bottom and sides prior to a re-spin will take care of that. I'm sure your idea to thaw , strain and refreeze would work, too. I'm going to make some lemon verbena sherbet and plan to strain it before freezing but might make a small portion with some leaves, just to see what happens.

Almost, though there is no bar code swiping, they are using RFID. From the Byte Technology website:

Yeah, I'm guessing the smart fridges operate like a cross between pay-at-the-pump gas and hotel smart minibars. Both systems scare me a little for fear of getting charged for someone else's stuff! That's fair. You know yourself well and are not in the target market for this service. I'm not part of the target market for most stuff either, like the aisles and aisles of prepared foods in the grocery stores, though this one intrigues me. Oh, and that plastic bowl of soup doesn't exactly generate a ton of pots and dishes to wash 😉

Here's a little TV news blurb with Vivian showing off one of her fridges. I remember that she first rolled these out last summer in vacation areas and at the time, I could certainly imagine arriving at my vacation rental late at night and grabbing a breakfast casserole and a bunch of hand pies or other snacks to have on hand in the morning.

Is that not the case for pretty much all restaurant takeout? All the places near me charge the same prices for dining in or take out. I tend to avoid takeout because the stuff ends up sitting around too long but I'd be up for something designed and packaged to be reheated. I poked around a little more on Vivian's site and that $75 caramelized onion short ribs with gingered cabbage and coconut rice is supposed to serve 4. One of the $20 soups says 2-3 servings, I assume that's the case for the others. They come with something like sausage cornbread or cheese breadsticks.

Clearly, I need to tour my local local grocery stores like I do when traveling abroad because I've never seen a cold case of take and bake items that I'd want. Likely, at least in part, because I rarely visit a grocery store and when I do, I've never looked for them 🙃 The local farmer's market, Trader Joe's, a good bakery and a few international markets usually takes care of my shopping. Good point, even though ingredients were listed, serving sizes/portions are very much lacking from the on-line listings which seemed to lean towards soups, breads and a breakfast casserole. Maybe it's more obvious when you see the stuff in the fridge. Having participated in cookbook groups where everyone is working from the same recipe, I frequently see comments of, "...next time I will reduce the amounts because we had tons left over," or "next time, I will double the recipe because we were still hungry!" for the very same recipe so I'm not sure what would work best but I certainly wondered how much soup she was selling for $20!

I got it from the ‘Trashy Benedict’ that @Kim Shook attributed to daughter Jessica.

After seeing @Dejah's sandwich, I was going to make a similar egg sandwich. Maybe tomorrow. For today, I was lazy and had the same thing I've had the last few days, beans on toast! Rancho Gordo Mantequilla beans tossed with Vivian's Red Weapons on toasted sourdough. Pecorino Romano to nibble along with.

When it comes to whites, I tend to be in the anything but Chard camp and have already voiced my opinion that most of the 19 Crimes reds taste like skittles but this is hilarious and brilliant marketing.

I have to say that I like the option that Viv's Fridge offers for their Raleigh locations to view the real-time inventory of the fridges. When you click on one of them, shows the most recent re-stock date and time. Should help reduce the chances of making a trip in vain. Looks like she is using Byte Technology for that. I was unaware of that platform and don't know what their costs are but given the cut that delivery services take, it might make this sort of thing more appealing to a restaurant.

On Netflix in the US, there is the option to choose audio in English, Japanese, Polish, Portuguese (Brazilian) and Spanish. I agree the dubbing seems pretty well done. Subtitles are available in English, Japanese, Spanish, Chinese (simplified) and Chinese (traditional) Those options are from the first episode. I didn’t check them all.

I’m just waiting to hear if there will be mai tais and peanuts coming up soon and whether the hospital is set up for dinner service at @JoNorvelleWalker's customary very late night/early AM dining hour.