blue_dolphin

Started out to make the Ideas in Food fried egg salad sandwich but then pivoted to riff on @Anna N's breakfast, I fried 2 eggs, cut them up with a spatula right in the pan, melted in some 'njdua and put it on toasted sourdough. I would do this again 😋

Yeah, on Bravo's Top Chef, winner Buddah Lo put one on every course in his finale meal. I'd say it’s the foam of the moment 😉

It must be quite a captivating dish, when enjoyed in situ anyway. Vivian Howard was sufficiently taken with it to include a version in her book. I made her version and didn’t really get going to the trouble of deep frying the zucchini and then mushing half of it into a sauce. Not planning to try cooking it again but if I happen to be in that neighborhood, I’ll happily let someone serve it to me!

'Nduja, garlic-sautéed baby kale and egg on toasted sourdough

Two more. Goat cheese ice cream from Hello, My Name is Ice Cream and Roasted Peach & Bourbon Sorbet (no recipe*) with toasted pecans I love the roasted peach & bourbon combo as a popsicle served with a small glass of bourbon for dipping and sipping. As a sorbet, the texture is lovely but ya can't really dip it in bourbon so I decided to give it a creamy partner with the goat cheese ice cream which turns out to be great stuff. Nice pairing. Just have to sip the bourbon separately 🙃 * Cut 3 peaches (total weight a little over 500g) in half, remove pits, roast 350°F, 25 min. Purée with ~ 1/2 cup simple syrup, 2T lemon juice and 2T bourbon. This gave me one full Creami beaker plus ~ 5 oz leftover for 2 popsicles.

Wow - I’m speechless!

Nice interview with The Bear lead actor Jeremy Allen White on Evan Kleiman's Good Food radio show/podcast: ‘The Bear’ captures the joy and pain of being a chef

A Jan 26, 2017 post from @Ashen in an older fried polenta topic describes that sort of method and pictures the results:

aka Arancini

Made a 3/4 batch of this Ottolenghi recipe Pineapple and herb sorbet with candied fennel seeds from The Guardian The herbs are basil, mint and parsley. It's served with olive oil and lime wedges to squeeze over the top for a fun little dessert. When tasted on its own, I thought the mint was a bit too forward but once the olive oil, candied fennel seeds and lime juice are added, it all comes into balance. I bought a fresh pineapple to make this but once I read that I was supposed to cut it up into little pieces and partially freeze it, I pulled a 1 lb bag of frozen pineapple chunks out of the freezer and let them partially thaw. That was enough for a 3/4 scale recipe which filled one Creami beaker with ~ 5 oz extra for 2 popsicles 😋

Anyone watching The Bear on Hulu or FX? Reviews from the NYT: In ‘The Bear’ on Hulu, a Kitchen Staff Is Nearly Eaten Alive NPR: FX's 'The Bear': A funny, raw, real drama in a restaurant kitchen Rolling Stone: ‘The Bear’ Is the Most Stressful Thing on TV Right Now. It’s Also Great I’ve only watched the first episode and agree on the stressful and great descriptors.

Two course breakfast. First course: poached egg on toasted sourdough Second course: Goat cheese and fresh peach on toasted sourdough with mint and a drizzle of hot honey.

I assumed so but like to be pedantic sometimes 😉

First, I do not believe any Aldi is worth going out of one’s way for but from a general interest perspective, their website has a fairly standard store locator page which will display a zoomable/clickable map of the store locations near a given address. I tend to find such maps more helpful in locating stores than small printed maps but you could always shrink it down and print it out if that works better!

I suppose there may be areas where it makes sense to list locations but not so much around here. Newsprint paper and the printing process they use isn't really suited to small fonts and a printed address alone isn't all that helpful -either it's on a main street like 42 mile-long Sepulveda Blvd in Los Angeles or some little side street that only exists inside a single shopping block. There is one small chain that I sometimes get a circular for that only has 3 stores. I think that's the only one I've seen with printed locations. Very much an outlier.

I read over this thread the other day and remembered this 5 year old comment from @kayb when I saw these almonds in the store. Oh my, they are awfully addictive. I need to hide them.

Do you receive circulars from other grocery stores that indicate their locations? I got ads from 7 different grocery chains in this week’s pile. Not a one mentioned their location. Perhaps a conspiracy….

Interesting, I’m not worried about the food but I am wary about eating with a bunch of other people, which is kind of the point of coffee & donuts at work. Kinda sad 😢

“Most cheese” may depend on where you live. Artisanal European cheeses with DOP or similar designations are generally still produced with animal rennet but the majority of cheeses produced in the US and UK now use a microbial rennet or laboratory-produced chymosin. I know nothing of Chinese cheeses. I read (here, though I have not verified elsewhere)that the switch to laboratory-produced enzymes was in part due to the decline in veal consumption which drove up the price of calf rennet, the most common type, and provided more impetus to develop non-animal options. I was aware of this but didn’t realize how widespread their use had become. Here's a link to a list of vegetarian-friendly cheeses. Lots to choose from though none from China!

Inspired by @RWood and a 2-day old baguette: French toast, sliced peach and maple-sweetened yogurt

Ahh, I’ve had that one for ages! Recipes I still use…or maybe I should say riff on… are the orange hummus which is good with veggies and is nice to include in a selection of dips, the lasagne al pesto and the pasta with marinated artichoke hearts where you drain the artichoke marinade into the skillet and sauté the onions (and additional vegetables) in it. Good luck with parking tonight and thanks for taking us along once again!

Another recipe from The Magic of Tinned Fish, the Sardine Po'Boy. Per the recipe, this is constructed by spreading French bread with a rémoulade dressing, then layering, in order, sardines, radishes, scallions, tomato, dill pickles, lettuce and a squeeze of lemon. I really liked this combination of flavors and textures but it was rather messy to eat. I picked out a lot of the crumb to make room for the filling so it's not as bready as it looks here. Good, but messy. A different loaf and less rémoulade would have been better but I think a mess would have ensued in any case. Having some sardines leftover, I considered re-inventing this as a salad with the bread turned into croutons but wanted to maintain the intent of getting a bit of everything in each bite so I tossed most of the ingredients together with the rémoulade and piled it on toasted baguette slices. Ran out of lettuce to I had to use baby kale. This was good, too. Could have been a sandwich on sliced bread. Or a filling for tomatoes or avocado.

Can you say what you mean by bargain bin? Not sure where I'd look for a bargain mayo bin. Is it a whole store, like Aldi? It is kind of a bargain bin, I guess, but it's also one of my closest stores and can be pretty handy, hence my testing out their mayo. I generally won't buy food at "close-out" places like Big Lots because of the chance that they were stored in conditions that would impact quality, even if safe. Like sitting in a truck or loading dock in hot sun for days or weeks. I don't go to grocery stores all that often but when I do, I'll check out the bakery or produce mark-down shelves if they have them. Never seen a bin of mayo there. Curious what qualifies as a bargain bin...

Thank you. I am aware.

Made the recipe for Fusilli with sardines, 'nduja, and pecorino from Chris McDade's book, The Magic of Tinned Fish, mentioned upthread. I used cascatelli instead of fusilli. Between the sardines, 'nduja and pecorino, plus butter to finish, it's very rich and is super flavorful for such a quick dish. A bit of an umami bomb as is. I'd add an equal volume of green vegetables like zucchini, peppers, rapini, etc. along with the pasta. I threw a bunch of steamed broccoli in with the leftovers and it helped balance out the richness and add textural contrast. Used a tin of these Matiz sardines which looked lovely and tasted excellent. Pretty much disappeared into the sauce.