blue_dolphin

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?

Also, I would be remiss if I didn't suggest checking out the recipe for home made hot chili pepper sauce from esteemed member @hzrt8w who shared so much with the group. It's the best sub I've found for Yank Sing Chili Pepper Sauce, which I love but is no longer available, outside of their restaurants, apparently due to a family feud of some sort.

In this June 14th post, @Annie_H mentions making chili crisp so perhaps she will see this and respond with a recipe and suggestions for you.

I noticed the documentary about her, Nothing Fancy is free to rent or $5.99 on Amazon Prime Video. It's possible I have some credits affecting that price but they're not showing up on any Kindle books so I dunno. Worth taking a look see if you have Amazon Prime.

"Tree Tomato," is also the original name of the Tamarillo so that's curious that the name is also used for such a mixture. Recently, at a Peruvian restaurant, I had an ice cream made from the lucuma fruit, which is in the same family as mamey and it was quite nice. ' Edited to add that this article (which has an annoying amount of ads) about a shop making Peruvian ice creams mentions mamey:

Thanks for catching my fruit confusion! Yes, it's blackberry, not blueberry. I intended to use the lite ice cream cycle for those because they fit the criteria in the manual of an ice cream low in fat. At that point, I'd never used that cycle before so I had no idea what the time would be. I'm just a newbie at this stuff! From my limited data set, I'd say the longer the cycle, the more warming but I know nothing about the speed. I wish the Ninja people would be more forthcoming about what the different cycles do but I haven't seen any description. I'd say that looks like a tamarillo, not a tamarind. I can find recipes online for tamarillo sorbet, sherbet and ice cream so I'd think it would work.

Vodkow 🤣😂🤣

The Bestia cookbook has a number of sherbet recipes and suggests layering them together for a "rainbow sherbet." I made Blackberry buttermilk, orange and lime kept them separate. Blackberry buttermilk (with 1T cassis) - Pre-spin: -5°F, post-spin: 10°F. Sorbet cycle, spin time = 2:24 Lime (with 1T Falernum) - Pre-spin: -0.5°F, post-spin: 9°F. Ice Cream cycle, spin time = 1:38 Orange (with 1T Cointreau) - Pre-spin: -0.5°F, post-spin: 15°F. Lite Ice Cream cycle, spin time = 2:28 My intent was to use the Lite Ice Cream cycle for both the blueberry blackberry buttermilk and orange as they don't have as much cream in them but I accidentally pushed sorbet when I went to spin the blackberry one last night. I spun the lime and orange today and it seems my freezer must not have been as cold.

I edited my post above with links that show the difference toasting the breadcrumbs makes.