blue_dolphin

This sounds interesting: Lemon Confit

Leftover, re-heated Lasagna with Gochugaru Oil from Korean American

I believe they are still available but this part is pretty funny: from The Times of Israel: Why American Jews love Stella D’Oro cookies

Don’t worry about it. I think the humor comes across better when one can read the whole poster. I got a good chuckle of how we went all over the place In trying to explain the humor to each other. I’m still laughing about trying to figure out how the cookies fit into the joke 🙃.

A little? Sorry, not helpful 🙄 Take a look at the photo in this post about the grapefruit cake and see if it gives you enough of an idea.

Taste & Technique is the March book for the Food52 Cookbook group so I’m having another look at it. The pouring of boiling water over the egg in the aioli recipe has already been mentioned but still puzzles me. Why am I interested in setting the protein in the whites and how can that help the emulsification process when the white is promptly discarded? Edited to add that I agree with @Okanagancook that using a squeeze bottle to add the oil is very smart.

You've got some pretty special rats - I’ve never seen one use chopsticks!

I know that it means non-kosher but I don't get it either 🙃

I have a nice old 14 qt Vollrath Toroware stockpot. Very sturdy pot but of no help to you as it's aluminum.

Chilli Pomelo Salad from Dishoom I've been wanting to try this recipe for a while now so when I saw some nice pink pomelos at the farmers market, I knew just what to make. The header notes describe this as, "Hot, tangy, nutty, sweet," and it is all of those things! The salad has pomelo, toasted pistachio and pepitas, green onions, fresh red chile and dates. The greens are kale, cilantro and mint leaves. The dressing Is lime juice with two condiments from the book, Chilli Drizzle (sherry vinegar, jaggery, chili flakes, brown sugar and coriander seeds) and Tamarind Chutney. Great combination and fun to eat.

Did we get a verdict on this?

Uh oh. I was afraid of this. Sending healing thoughts!

We often had this for a Saturday night supper. Us kids usually skipped the brown bread and had our dogs on buns but my dad loved the brown bread. Other days, there was always salad and cooked veg. I guess the veg got those Saturdays off! Edited to add that while I grew up in northern NY, my dad was from western Mass and I suspect that's where he got it!

I have one from Aldi in the freezer. Essentially the same size. 13.9 oz, 3.5 x 6.5 inches

Ideal Sweet Potatoes with Buttered Nuts from I Dream of Dinner, topped with a fried egg. The roasted sweet potatoes are good but the Tuscan kale gets all the love in this recipe, cooked in butter with nuts (I used pecans), chili pepper flakes, garlic, lime zest and brightened with a squeeze of lime juice. I brushed some of the flavorful butter left in the pan over the sweet potatoes, then fried an egg in the rest.

I had a bunch of aluminum foil 6 x 3.5 x 2 inch pans (like these (eG-friendly Amazon.com link)) that I used mostly for gifts. I finally washed and reused the last few to their limit. I can't decide whether to get 3 of these reusable ones (eG-friendly Amazon.com link) or another 50-pack of the foil ones for around the same price. Reusable is better for the environment but the foil ones are very handy to give away. I noticed that peanut butter cake has a jam swirl option and was thinking of trying it (without the icing) but my PB&J mood passed 🙃 I also wanted to add that I felt like I was making something for an EasyBake oven while measuring 50g sugar, 40g molasses, 95g flour, etc and mixing everything in a tiny bowl with my immersion blender whisk! And speaking of the immersion blender whisk, it works great to whip 1/4 cup of heavy cream in a 1 cup Pyrex measuring cup to make enough whipped cream for a couple of servings!

That was my first thought but I can see it would be kind of nice to have one for breakfast without getting all the ingredients out. My problem would be remembering to thaw it O/N in the fridge 🤣 Today's breakfast was sort of a deconstructed lasagna. I made a small batch of the Lasagna with Gochugaru Oil from Korean American the other day but a full batch of sauce because I thought it sounded interesting. It includes plenty of red onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I was thinking it would be good on spinach or ricotta ravioli but was too lazy to make them so I just turned the same ingredients that go into the lasagna (spinach, mozz, parm, ricotta) into a baked pasta. Edited to add that I just realized that just posted my breakfast in the lunch topic. Might as well leave it here. It was a rather late breakfast 😉

I took @ElsieD's advice and baked a half-scale recipe of the Sparkling Gingerbread in a 6-inch round pan and I don't regret it one bit! I am a ginger-lover and this is a ginger-lover's cake! I had been making full-scale recipes from this book and baking them in 3 small loaf tins so I could have one to eat and two to freeze. Nice to have another option.

I've had good luck with scraping the sides and bottom with a firm spatula to incorporate any unspun mix then using a spoon to compact and level the contents in between spins. The ridiculously priced Blendtec spectacula works exceptionally well. I didn't buy the spatula for this purpose, it was included with a ridiculously priced blender jar.

No, it's just Rancho Gordo hominy soaked O/N and boiled for a couple hours. Probably the Red Weapons (Vivian Howard's marinated tomato/jalapeño condiment) that I tossed it with added some color to the hominy. I cooked enough to try a few of the other hominy recipes in Grist. There's one where she roasts chicken thighs over a bed of hominy so I'm sure the drippings make that extra tasty. That one is served with a radish salad. There's a salad with red cabbage and hominy dressed in a lemon-parsley sauce that she serves with paprika-honey pork ribs and the last one is a warm dish of hominy, black beans, summer squash, dressed with a garlicky lime/orange/oregano dressing. Maybe I'll have enough left to try a version of that white pozole recipe that you recently linked to in the LA Times!

There's a recipe in Abra Beren's Grist for Hominy with Peperonata & Arugula that she suggests topping with a boiled or poached egg. I made Hominy with Red Weapons & Baby Kale topped with a fried duck egg.

Please read the title of this topic and show us the 6 cookbooks. Or at least tell us what you got!

I'm with @Dejah on the coddlers and the breakfast! When I'm out hunting vintage cocktail glasses, I always like finding 3 - a pair and a spare! A little insurance if I break one or I can give two away (as I like to do along with homemade liqueurs) and keep one! Yesterday, I made the harissa eggs with pita & dates, the fatoot samneh riff that appears in I Dream of Dinner. I wondered how it would be if I just dotted the harissa into the pan when adding the eggs instead of whisking them together so I tried that today. I thought this was slightly less monochromatic and more interesting to eat. Though if you used a very hot harissa and got a lot in one bite, I suppose it could be a bit much. Both good. Added some sautéed baby kale with garlic. Here's yesterday's plate from over in the lunch topic for comparison:

Mrs. Dash makes a range of salt-free condiments. If not specified, I'd expect the original bland <- that was a typo but appropriate in this context.

Harissa roasted carrots with white beans & dill from Diana Henry's Simple. This nicely embodies Max Halley's secret of delicious: hot, cold, sweet, sour, crunchy, soft. Recipe can be found online here. The white stuff is a mix of Greek yogurt, buttermilk and olive oil. Lemon slices get tossed in the same harissa/lemon/garlic/cumin/honey marinade as the carrots and roasted alongside them so they're caramelized and a bit crispy. And in my case, the lemon I chose from my citrus stash was a lime. Ooops. Still worked.