blue_dolphin

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.

Best breakfast I’ve ever seen you post …maybe the only one - nice job!

I've followed Vivian for a good while now so I was interested to read this article. The only reason Chef & the Farmer survived in Kinston for so long was that it became a destination restaurant. Something fairly rare to find in small-town America. The pandemic put the kibosh on a lot of that travel AND on all sorts of eat-in places. I'll be curious to see how she re-invents it with this "cafeteria-style" service. Not at all a fan of standing in a line with a tray to wait for food. I can see some sort of chef's table situation being enjoyable but it's hard to see how it would work for multiple courses, even if it's just salad, main and dessert. Still, I'll be watching. It sounds like the Viv's Fridge concept that she introduced last year is having enough success that she figures it will help keep a restaurant afloat. Per her website, there are 9 fridge locations presently. I find the idea of easily (24-7) picking up a restaurant-quality meal that's been designed to be re-heated or otherwise finished at home to be ever so much more appealing than most take-out where dishes are almost always compromised by sitting around in conditions that do it no favors. Quite a few restaurants dabbled in offering dishes of this sort for take-out during the pandemic. Subway is into the smart fridge concept for grab & go cold sandwiches and drinks on college campuses and airports and Coolgreens has been doing something similar for some time but I'm not aware of any restaurants in my area who have set up anything quite like this. Anyone else seen this sort of restaurant-quality smart-fridge offering in their area?

Tiny fractions are a cookbook pet peeve of mine. In this particular book, I find them readable but close to problem territory. I still prefer cooking from paper books but easy zooming is certainly an ebook advantage!

I also convert recipes to metric and totally agree with weighing as many ingredients as possible. Especially stuff like butter, oil, honey, peanut butter, mayonnaise, cream cheese, etc. I keep a handy little book on my counter, The Baker's Appendix (eG-friendly Amazon.com link), which includes tables for all the usual suspects as well as things like marzipan, applesauce, jam and jellies, pumpkin purée, crushed pineapple plus oven temps, baking pan volumes , oven temps, egg sizes, etc. When I purchase a book by a UK author, I try to order from a UK bookseller to avoid the risk of badly converted volume measurements that have popped up in US editions. For some reason, I still think of pasta servings in oz but it's easy to push that button on the scale and switch back and forth for that.

Nice response! I also enjoyed all the discussion and the searching it prompted me to do. Gotta ask, are you or someone you know going to make this?

Interesting. My Total Wine has the Lavagulin 16 @ $74.99. Hi-Time, which often beats Total Wine is $95.99 and BevMo is $109.99 if you use their ClubBev rewards card or $129.99 without 😮 Slàinte!

No, I think you could use anything you like. Maybe avoid (or purée) anything that has big chunks of fruit that won’t break down in a few minutes of cooking. I was very tempted to go with that ginger preserve from Trader Joe’s and will likely try that next.

Kind of an embarrassing breakfast but I'd intended to make these Crispy Yangnyeom Chickpeas with Caramelized Honey from Korean American for a cocktail snack last night. Didn't get around to it so I thought I'd get them made and set aside for later but I kept nibbling away until they were gone. The julienned scallions perked up in ice water are perfect with this and I ended up making more to finish up.

From the way the recipe is written, I'd guess the chouriço might be blood chouriço and the meat chouriço would be sausage.

It is odd. Could the first item be a cured chouriço sausage and the second a fresh uncured version of chouriço? I know those different types of Spanish chorizo exist. Is the recipe Portuguese, Brazilian, Goan or something else?

Along those lines, the practice of unpaid (or minimally paid) interns expected to work long hours at elite institutions may be more common than the author is aware of. It's pretty common for academic research labs in the sciences to have unpaid or minimally paid undergraduates, graduate students, postdoctoral fellows or visiting scientists competing for the opportunity to toil away in laboratories for long hours. Students may or may not be getting academic credit but all of them are generally doing it to both learn and to buff their CVs either with authorship on publications or just being able to list a stint working with a renown professor, handcuffs not required! What I've said above completely overlooks the wealth building aspect of whatever renown entity these interns are slaving for so I realize there are differences but I suspect the Noma interns are similar in wanting to learn from a prestigious chef and add that to their resumes as @heidih just said.

Winter Squash Risotto with Chewy Rice Cakes and Raw Brussels Sprouts Muchim, both from Korean American. I thought the risotto tasted fine but if I'm in the mood for risotto, it's because I want something smooth and silky or I want to make arancini so this strikes out on both counts. For me, the chewy rice cakes are an odd addition to risotto and you can't really make arancini when with those rice cakes in there. Glad I tried it. No need to do it again! Since the Brussels Sprouts Muchim is a variation on a fruit muchim recipe, I added some chopped apple after I took the photo and I liked it better that way. Either way, it's a nice partner for the soft, rich and relatively bland risotto and added welcome crunch, acidity and heat.

Yes, Evan Kleiman interviewed Redzepi late last year when he was making the rounds flogging his recent book Noma 2.0: Vegetable, Forest, Ocean (eG-friendly Amazon.com link). Of course, there was no announcement at that time but he hinted pretty strongly at this sort of thing - developing and selling products - among other pursuits. The interview can be found here.