blue_dolphin

I followed the recipe for Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender except with a different pasta shape. The sauce is a puttanesca-like flavor bomb with anchovies, onion, fennel, garlic, capers, olives and plenty of fresh herbs. The recipe is available online here.

I made it into a pizza, too. Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans. I should make this again while peaches are in season.

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo. The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their pickle-y punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms.

I dunno, but @JoNorvelleWalker seems to keep similar hours. Perhaps she has insights.

Staff note: this post and responses to it were split from The History of Frito Pie topic. This sounds like the opening line of an entertaining story: OK, I’ll bite. What happened in 1958 that caused you to quit Fritos?

I agree. @pazzaglia has a bunch of risotto recipes on her site and this one for an asparagus risotto that uses a quick stock made from the asparagus trimmings really won me over. I sometimes add shrimp to that one, too.

A few recent breakfasts. Peanut butter & banana on toast with hot honey drizzle. Used to eat this everyday when I was a kid, without the honey. Kimchi dog - I was in a mood! The ALF sandwich from A Super Upsetting Book about Sandwiches Roasted asparagus topped with a drizzle of roasted tomato mayo (tomato, onion, garlic and jalapeño, roasted and blended into mayo) and a sprinkle of fried garlic on a split-top bun toasted in butter with a squeeze of lime juice.

I’m sure @liuzhou is saving the best for last!

Maybe the photos are AI generated!

The title pretty much says it all. Kitchen Curious, a new Vivian Howard TV series is set to start airing on PBS beginning 6 Oct 2025 Here's a link: https://www.kitchencurioustv.com

I posted about the dry farmed Early Girls in this topic on Aug 1. I usually stick to farmers market tomatoes at this time of year but I didn’t get enough and picked up a package to fill in. Not as good as home grown but a solid option. My TJ's has been carrying them for several years now but only for a brief period each summer.

Any chance you can link to a photo that shows the Asian blade? I’m curious what it looks like an how it’s used. My paring knife went missing so I bought this cheapie Victorinox paring knife (eG-friendly Amazon.com link) It scared my old one out of hiding but it’s been handy to have a spare.

@BaxterBaker, make sure to check out this earlier topic: Buying Half a Cow

This incident isn’t really funny, but has inspired some good comments. Like the first sentence in this piece, Missouri big rig fire burns 40,000 pounds of ribeyes, which begins, “A tractor-trailer fire in Missouri gives new meaning to well done.” The Doolittle Rural Fire Department that responded to the fire posted on their Facebook page: “Nothing says ‘welcome to the fire service’ like sending the probie to put out 40,000 pounds of flaming ribeye. Probationary Firefighter Jenna Ulrich is the only vegan on our department——so naturally, her very first fire involved a tractor trailer carrying 40,000 pounds of ribeye steak.” Of course there was much speculation in the comments on what it smelled like!

There's a local restaurant called Killer Shrimp that specializes in what I’d call hot shrimp but I’m pretty sure they just use a spicy sauce and skip the cesium-137!

Thanks for that tip, @ElsieD! I know I’ve tried starting at both ends but not in the middle. I'll give it a try.

I have the Zyliss also. I’ve never been able to make it work on corn, though it skins knuckles and fingers with almost no effort at all!

Take your time! We'll wait patiently… for a while 🙃

Check the temp of the freezer where you are chilling your bowl. Make sure you’re chilling that bowl long enough. Make sure you are chilling your mix down thoroughly before it goes into the bowl. It should be ~ 40°F. If it’s warmer, check the temp of your fridge. Check the temp of your finished ice cream. And, as @JoNorvelleWalker said, provide more specifics on the ice cream maker you’re using, the recipes you’re working with and all those temperatures I asked you to check! Edited to add that there could be multiple factors at play, but temperature probably comes into play in some way which is why I asked those questions. Here's a link to a Thermoworks blog post that discusses some of the ways.

Do we get a report? Please, would you consider sharing a little about the culinary aspects of your trip?

Those photos hold up well! Posted here back in 2012: https://forums.egullet.org/topic/143137-max-use-of-watermelon/#findComment-1887219

Wait 'til you guys do my Marry Me Veggie Sando, Cowboy-style! You'll all want to make it over and over!

Very much so! You can always purchase just one can or bottle from a six-pack or any multi-pack of drinks (alcoholic or non) and, as you said, return anything without question.

I like the book as well and need to pull it out more often. Some of her other books seem to assume you have a staff of prep cooks on retainer and this one is somewhat more restrained. Still, as you noted, it’s not exactly opening jars and poof - dinner!