blue_dolphin

Maybe this?

I generally pay $1.25/ bunch of organically grown scallions at the farmers market. $1.29/bunch at Trader Joe’s. This is also the regular price for organic scallions at Whole Foods but they are $0.89/bunch this week 3 bunches/$1.00 at Vallarta Supermarket (mostly Mexican chain) 5 bunches/$0.99 at Valley Marketplace (small, pan-ethnic chain), on special

Peach jalapeño frozen yogurt from Dana Cree's Hello, My Name is Ice Cream Peach & jalapeño is one of my favorite flavor combinations but I've never tried it in dairy base. I'd up the amount of peach purée here but otherwise it's really good. Pleasantly spicy.

Interesting. Are they makrut limes? The label picture looks more smooth but I can’t make out what’s inside the jar. What's in the brine? Are the limes intact or cut in some way? I’m wondering how similar they are to the salt preserved citrus common in Middle Eastern cooking. Looking forward to seeing how you use them!

My breakfast today from This Will Make It Taste Good: Red Weapons Greens on Mozzarella Toast p p 125 This a pan-fried slice of bread, topped with mozzarella and broiled then layered with a pile of greens cooked with Red Weapons on top. The take home here is cooking greens with Red Weapons which is a great shortcut to flavorful greens of any sort. IMO, Vivian over complicates it by calling for chopped Red Weapons and pickling liquid as separate ingredients but one could easily just scoop a ladle of Red Weapons into the pan, going easy on the oil and skipping the butter that's in the recipe. You'll get a nice, tasty mess o'greens. I used baby kale but any cooking greens would do. Kinda wish I'd mashed beans on the toast instead of melting the cheese but I can do that next time.

Salt water taffy always makes me laugh. In my lab group at UCLA, for a time, there was a bit of a competition to see the most unlikely locations from which one could bring back salt water taffy. Once I started looking, I began to see it almost everywhere in the US, certainly far from any natural sources of salt water. Not sure if it's still the case as I haven't been anywhere lately but it used to be in almost every airport - handy for the procrastinators among us 🙃

I know you didn't ask me, but as far as I know, they offer the original, small chunk and a smooth version of Branston pickle. I've seen reports that say the small chunk tastes sweeter than the original but I've only had the original so I can't say. The smooth might be good for smearing on a sandwich, but doesn't really interest me. As to sweetness, yes, it's sweet but I wouldn't define it as a sweet pickle without other modifiers. I'm not sure what you would call a sweet pickle. Sweetness is surely there, like in many chutneys but the level of savory and spice is above what you'd find in the average sweet pickle relish in the US, which tends to be mostly sweet with a little sour.

What’s the Hiberno connection?

Two articles about the show: The very thoughtful When I Watch The Bear, I See My Life by chef David Patterson in Esquire And the lighter Let’s Talk About Carmy’s Cookbook Collection on Eater.

My snack from last night, after falling victim to TJ's endcap placement of graham crackers, marshmallows and chocolate Chocolate was a sea salt caramel dark chocolate from Aldi. Accompanied by sips from a small glass of bourbon with chocolate bitters. No keyboards were harmed.

Sardine and Leek Tart with Tarragon from The Tinned Fish Cookbook It's pretty rich with the goat cheese and two tins of sardines and absolutely needs to be served with something acidic. I wonder if diced, preserved lemon or paper thin lemon slices layered over the sardines before baking would help. I can't say this was the best ever use for puff pastry and I didn't really love it at first bite but it kinda grew on me and I ended up quite enjoying it. The book says leftovers are good cold the next day. We shall see....

I wouldn't say the Champagne-Chicago dog pairing was exactly a rousing recommendation but I'm sure it was a fine dinner. Did you go full Chicago on the condiments? What was the water for? Cleaning up? Someone birthing' a baby?

It's the season for Red Weapons, here marinating in a bowl. Mostly Roma tomatoes with a handful of Campari and a few rather wizened grape tomatoes. In addition to the jalapeños, I sliced up a few red Cherry Bomb chiles. Edited to say Ooops! I forgot to add the scallions. Done:

I can see that. In the videos Kenji made, he talks about having a combo of caramelized onions at the edges while the ones in the middle are 'steamed.' Not sure I’d like that but might give it a try someday when I have nothing better to do 🙃 One video is on a gas grill, the other in a cast iron skillet on the stovetop

It's a treasure to read and to cook from. One of the few books that I own both the paper and Kindle versions. And for anyone on the fence, the Kindle version is still $4.99 on Amazon in the US and Canada. I believe Vivian said that price would be through the end of this month.

I recently found my first recipe box, including a card with the recipe for 7-layer bars written in my grade 7 writing: Haven’t seen “flacked” coconut in a while 🤭

My favorite is La Brújula. I've also used Portomar and they were good, too. Patagonia Provisions sells "Savory Sofrito Mussels" and "Lemon Herb Mussels" that I've been meaning to try in pasta like this.

Lovely! Perhaps washed down with a bit of ice cold vodka? Champagne? Sliced peach and yogurt with a drizzle of hot honey

Yes, they're a pantry staple for me and I think they are quite good. Here's a link to a post with a photo of them in the swiss chard & smoked trout bruschetta that's one of my favorite uses.

That’s my understanding as well, as discussed here. I’ve never chosen to eat a deviled egg at a pot luck mostly because they’re not all that interesting but a hard cooked egg with commercial mayo and mustard isn’t as risky as a lot of other options!

I failed to document my deviations but I used Mobay instead of provolone, frozen, chopped spinach instead of fresh, dried dill weed and spread the bread with mayo instead of butter. I also lightly toasted the “inside” side of the bread before building the sandwich. I think it’s a good recipe to play around with.

Spied this Spanakopita Grilled Cheese over on Food52

I’m a third vote on the deviled eggs. I don’t even like them that much but everyone else seems to as they always disappear. Easy to make with minimal supplies, assuming there’s a pot to boil or steam them in. In a pinch, everything can be procured from the convenience store - plastic knife to cut the eggs, plastic fork to mix condiment packets of mustard & mayo, S & P with the yolks in a plastic bag, snip a corner to pipe, then mete out little dabs from a relish packet to garnish. Now them are some trashy deviled eggs!

@JoNorvelleWalker, From the prices I see 😮😱😮that thing should come with its own pedestal. Does it have an AC function to cool the kitchen?