blue_dolphin

I assumed those were typos above but maybe not… Sounds like Marsala may be just the ticket here 🙃

If I understand @Lesley65 is looking to fix a completed dish described as bland, not spicy and having no heat. @Lesley65 is apparently lacking a full pantry but does not disclose what is available. At this point, use of sub-par spices might be challenging to fix. I'd just try to balance the dish for salt, acid and sweetness with salt, lemon or lime juice and sugar or honey. I don’t think of CTM as having a lot of heat but go ahead with some hot sauce if one you like is available. A bit of tomato paste/concentrated tomato purée could help on the sweet/sour side. Dip out a little sauce to play with seasoning if you need to before mucking up the whole batch. Then serve with a bright fresh cilantro (coriander)/mint/green chile chutney, raita, rice, naan or roti.

Insulated baking sheets are usually used to minimize bottom browning of cookies or other baked goods and I’d guess she’s recommending it for the same reason here.

Spinach-Mozzarella Pie with Parm Crumble, a quiche-like concoction topped with a cheese-butter flour crumble from Baking with Dorie I don't care for garlic in a quiche and I didn't like it here either but the Parm Crumble topping was a nice touch and I'll be looking for other ways to use it. Dorie suggests using it on muffins that aren't terribly sweet. I think it would be great on a pear tart or almost any sort of vegetable casserole dish like scalloped potatoes.

Brandon Jew's book, Mr. Jiu's in Chinatown has a recipe for orange chicken wings that does a two-step frying method, first in a dry dredge, then in a batter.. He brines the wings first, then tosses them in a mixture of 2 types of glutinous rice flour (long grain and short grain) and cornstarch. They get fried for a few minutes and are drained before dipping in a batter made of the same flours and back into the oil for a longer cook. In the header notes, he says that the short grain glutinous rice flour (such as mochiko) makes the batter stick while the long grain glutinous rice flour holds the crunch and the cornstarch seals the chicken juices inside. The whole dish is on the elaborate side. The brine contains salt, sugar, coriander seed, fennel seed and star anise. There's a wing sauce made with rice vinegar, Shaoxing wine, orange juice, brown rice syrup, honey, ginger, garlic and habanero chiles. and it's served with a salad of thinly sliced fennel, jalapeño and green onions, dressed in a charred orange vinaigrette. If I can track down the flours, I might give it a try.

I love to nibble on a crispy chicken wing. Just the right ratio of crispy skin to tender meat. Most of the wing recipes I see, even those with ‘crispy’ in the title, end up getting bathed in some sort of sauce that would surely eliminate any crispness achieved in earlier steps. Does anyone make nice crispy wings and serve them with a dipping sauce on the side? Or is there a way to maintain crispness in a sauced wing? For this cook-off, I will likely go with a version of the former and adapt the recipe for Chicken Wangs from Vivian Howard's This Will Make It Taste Good. The sauce contains salt-preserved citrus rind, honey, apple cider vinegar, soy sauce, garlic and red pepper flakes and she says it can be simmered down and used on a pork tenderloin, roasted veg or any kind of poultry so it shouldn’t be a bust even if the wings are!

Spaghetti with breaded egg Here's a money shot of that breaded, deep fried, poached egg: A carbonara-like concoction courtesy of a @Chris Hennes photo from his New Orleans trip: @Smithy asked for a bit more info and @Dave the Cook offered a link to a recipe that @JAZ created after eating at the same New Orleans establishment some years back. Chris reported that the piece on top was guanciale, an ingredient that my pantry is lacking. I cut some some country ham into slivers and crisped them up. Not a bad sub since I got a bit in each bite. Thanks for the lunch, all!

No, I haven’t purchased any 2022 cookbooks yet but I thought I’d start a thread for discussing them. Eat Your Books has a long list of upcoming releases, sorted by month here. Time magazine has a list of 'most anticipated' 2022 cookbooks here. The only one I’ve pre-ordered is Six California Kitchens (eG-friendly Amazon.com link). Author Sally Schmitt and her husband opened and operated The French Laundry in Napa for 16 years before selling it to Thomas Keller. There's a little video of her here. There are others I’d like to read and will recommend that my library purchase. I might end up getting The Wok: Recipes and Techniques (eG-friendly Amazon.com link). Grace Young says: but is Kenji is really going add much to her marvelous The Breath of a Wok and Stir-Frying to the Sky's Edge? I dunno. Anyone got any must-haves coming out this year?

Thanks! And thanks for sharing Jessica's "Trashy Benedict" with the idea of putting eggs on those hash browns. I'd never even tried those hash browns before even though I think I was working at McDonalds when they started selling them. They're really good. Kinda like a giant Tater Tot!

Not bad. Nice crispy crust but the crumb should be a bit lighter.

I’d say the onions were finely diced, cooked gently to the earliest stage of caramelization - golden but no browning. Then cooled and mixed with softened butter.

I bought an excellent sourdough from a local baker and have been enjoying it greatly. It came with small pots of onion butter and orange marmalade and the instruction that they were to be applied together. Finally got around to trying that combo and it was delicious.

In honor of the marvelous New Orleans dining that @Chris Hennes shared this week, I planned to treat myself to a lunch of seafood gumbo from a local place but when I went online to order, I saw they had a few soft shell crabs available so a soft shell crab po'boy was my lunch. I can't say the crab is shown at its best but I was hungry so this is all the photography I bothered with. Gumbo has been deferred to another day.

I'm looking forward to this!

Ooops, I did it again - the hash browns, I mean! This time topped with creamed spinach and mushrooms and a bit of diced country ham.

I'm with you. If you gave me that written description without telling me it was Pizza Hut, I'd be all in. By putting frozen, raw shrimp on pizza at the right time, I've gotten them perfectly cooked and I'm sure it could be done with the other seafood, too, though it would be a trick to get everything right. The accompanying photo doesn't look quite so appealing, but I'd still try it.

Kenji’s children’s book, Every Night is Pizza Night, (eG-friendly Amazon.com link) is very cute with fun illustrations. No science or child rearing covered in that one though. Plenty enough of his experiments in his first book, The Food Lab, so you can direct all your ire at that one. 🙃

Well, I didn't get around to it yesterday but....ta-da... I did it today! Frozen hash browns, country ham biscuit slices, poached eggs and Hollandaise, topped with herb salt. What a delicious feast! I reserve resolution-making until Chinese New Year 🙃

Over the last 3 years, I've been getting coffee via a subscription to YES PLZ, a small roaster in the LA area and enjoying it. They roast a different blend each week and have added a batch of decaf once or twice a month. You can choose 8.8 oz or 12 oz packets and can get shipments weekly, every other week, every 3 weeks or every 4 weeks. Their online tool makes it easy to skip a shipment or make other changes. They used to ship a little newsletter with info on the beans, other articles and a playlist. Now, you get a link to the newsletter instead of a hard copy. There's no option to enter any preferences, nor can you get more of a blend you loved so this is not for someone who wants to dial in their own ideal coffee and enjoy that same perfection in each and every cup. I've enjoyed the variety of trying something different every couple of weeks and I appreciate the ~ half pound size for my one AeroPress/day. Roasts tend to be on the medium - light side. The very first blend I received tasted shockingly bright, fruity and acidic to me but that's the only one I haven't liked. And even that one was rather nice after I added some darker roast beans to the mix. I was roasting with an air popper but the need to keep my eyeballs (and by default, my ears) so close to the noisy thing got too annoying, even with my noise-cancelling headphones. In the long run, it would be more economical to cancel the subscription and save up for a better grinder. Maybe someday. My YES PLZ subscription is currently on pause because I received some gift beans over the holidays but I plan to start it back up soon.

Very nice! Always thought it seemed perfect for cooking but curious how it would handle solutions much more viscous than water. Always annoying to step away and come back to find the stir bar quivering over in the corner of the carboy instead of stirring briskly! What size stir bars did you get? Please keep us posted on how it works out.

My plan was to make Jessica's "Trashy Benedict" that @Kim Shook shared in this post. I went to TJ's for some frozen hash browns. I had some country ham biscuit slices in the freezer but my attempts at Hollandaise for one haven't been stellar so I opted for a lazy way out and plopped a poached egg atop a wedge of TJ's Tarte d'Alsace. Then I ate another wedge without the egg!

I may be completely off-base but I thought @JoNorvelleWalker was suggesting washing greens in a bowl rather than the sink. For salads, I use the bowl from the salad spinner. For larger amounts, I might use a stock-pot or a larger tub. I do this because it often takes less water than filling up the whole sink and it's easier for me to dump the water on outdoor plants.

Are there any moisture-containing ingredients like tomatoes, onions, etc.? If so, it should be fine. You do need some sort of liquid to create the steam that will generate pressure. Here's a recipe that uses no added water at all but there's enough moisture in the ingredients to make it work. Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe by Kenji Lopez-Alt on Serious Eats. Even if all the other ingredients are bone dry, you may ruin the meal, but the Instant Pot should sense that it's overheating and you'll get a "burn" error on the display before it's destroyed. I generally find recipes by the author of your book to be OK so I kind of doubt that will happen.

Generally, yes. Some for a month, some just a day or two. A few are more long-term. Here are a few options: You may have noticed that @Toliver often said that he found the deals via a BookBub email. This is not something I've done, but you can sign up here if you are interested. Edited to add that I noticed that you can also search for deals directly on the BookBub website. This link should take you to their Cookbook listings. Could be an option if you don't want more emails ! Eat Your Books maintains lists of e-book deals for multiple countries and updates them fairly regularly. Note the links to "Long Term Deals." Some of the EYB listings may be sale prices but not rock-bottom "crazy" ones. You can search directly on Amazon. One way is to choose Kindle Books -> Kindle Book Deals -> choose "Cookbooks, Food & Wine" to limit the search. You may need to scroll down to find that last choice. Amazon generally has a new batch of Kindle book deals each month. In addition, there may be daily deals or other promotions from time to time.

I'm not sure what bun trays or bun cases are. I do have what, in the US, are commonly called muffin tins or cupcake tins. I have re-usable aluminum types like this(eG-friendly Amazon.com link) and disposable aluminum types like this (eG-friendly Amazon.com link). I have used both types with and without disposable paper liners like this.(eG-friendly Amazon.com link). Any chance that’s what you’re asking about?