blue_dolphin

When your tin of fish comes inside its own box …with gold accents, no less…you fancy!

Personally, I’d call you guys the Babes who Breakfast 😉

I'm sure you're right. I'm guessing it's a nomenclature that's somewhat common in UK shops but it would be nice to get your take on the original ingredient. Searching my own books for recipes that call for long green Turkish peppers, they're largely by UK authors or in books published in the UK.

Here's a recipe that's credited to her Sichuan book that calls for long green Turkish peppers: Dry fried “eels” (shiitake mushrooms) Eat Your Books lists 11 recipes from the book that call for the same.

Dana Cree's Hello My Name Is Ice Cream is an excellent book. I can’t speak to dairy-free.

Oxtails were on sale for $4.99/lb at a local international market. Not super cheap but not bad so that project should happen one of these days. In the meantime, here's another non-pâté: Cascaron with Chicken Liver Mousse and Guava Jelly from Sheldon Simeon's Cook Real Hawai'i. In the header note, Sheldon says he wanted to serve a Hawaiian riff on a chicken liver mousse. The mousse is super easy and made with sweet onion, miso and coconut milk, whiskey and hot sauce. Flavorful but also very light. The cascaron, on the other side, are on the heavy side compared with the crispy, dry toasts I usually have with chicken liver pâté. They're fried coconut-mochi fritters with a hard outside crust and chewy, mochi-like interior. Traditionally glazed in some sort of caramelized sugar syrup. Per the recipe, instead of a glaze, the guava jelly (I used guava jam) is piped into the cascaron and served with the mousse and furikake. I think it's probably easier to break them in half and top with the mousse, guava jelly and furikake to taste. I'd never pair these fritters with a heavier pâté but this actually works because the mousse is so light. Not sure I need to make it again but it was fun to eat, playing with the different ingredients so each bite was a bit different.

While Fortaleza tequila is widely available in my area of the US, you're quite correct on never finding Los Abuelos in the US. That was the original name when the company started but they ran into trademark issues with established rum brand Ron Abuelo and settled on Fortaleza as the name for international markets.

Do you put them in the dishwasher?

Your 19 May mushrooms made me do it!

Everything looks great @Kim Shook! May I ask what you brought home? I'm good with reheating frozen waffles and pancakes in the CSO but I usually think most breakfast stuff is best when it's hot off the ....well, whatever it was cooked on! So much so that breakfast out isn't something I usually go for. That looks perfect to me. I've never ordered a Reuben for fear of being served one of those meat bombs I can't get my jaw around! Edited to add that I realize I sound like an awful whiner in these comments. Probably true!

Yesterday's first meal was a bit late. Almost 11 by the time I stopped dillydallying and cooked Marcella Hazan's chicken liver sauce for pasta. The recipe is from her Essentials of Classic Italian Cooking and is available online at this link. Not a looker but really good. Since it was kinda brunch-time and a holiday to boot, I had a nice glass of pinot noir. Hmmm. Maybe I should have put this in lunch? But it was my first meal of the day....my break-fast meal! A major motivator in making that pasta dish was to reserve half the liver sauce and add it to Diana Henry's Toasted Brioche with Boozy Mushrooms from her book, Simple. I kinda wanted to make this first and hold the liver sauce over but decided to go with yesterday's dish first. I usually put Diana's mushrooms on toasted sourdough or other sturdy country bread but the addition of the liver sauce made the further decadence of brioche perfect. Well, if you can call a brioche bun from Aldi decadent 🤣 Worth waiting a day for!

Welcome to eGullet! For specific recommendations, it might help if you told us the name and brand of the gold tequila you're working with and what cocktails you've tried making with it. Some gold tequilas aren't 100% agave spirits, get their color from added caramel and aren't that great. It sounds as if you like the taste of this one on its own but not in the cocktails you've mixed with it and would like other options. There's a good discussion on Tequila Cocktails here that you might like to check out for ideas. The El Diablo cocktail is one that's mentioned and that I'd recommend trying if you haven't already. I've made it with both blanco and reposado tequila and both were good so it might be a promising candidate for your gold tequila.

I keep my most-used thermometer in a utensil crock next to the cooktop. There's not enough room for it to lie horizontally on the bottom but even there were, It does seem odd to place a long, narrow object on its side where it's surely both out of sight and out of reach. On the other hand, I manage to hide many tools from myself with even less effort!

Take a gander over here: Gardening

Since they are investigating berries purchased between March 5, 2022, and April 25, 2022, I'd guess that the areas those berries are from have been fully harvested and current store stocks are from different areas. For these HepA cases, they are looking at organic berries branded FreshKampo or HEB. From their website, FreshKampo grows organic strawberries only in Mexico. And they sell to HEB so it could be just one source for the current cases. Per the WSJ, H-E-B has not received or sold organic strawberries from the supplier under investigation since April 16. Makes sense as berry production moves north. Of course, I suppose a filthy fingered berry worker could move north as well. Not sure why you mention Driscoll's.

My local California cherry report: Murray Family Farms from near Bakersfield in the San Joaquin Valley has been bringing cherries to our local farmers market for over a month now. It was a bit of an early start for them. Brooks and Rainiers were first. Bings have been there the last 2 weeks along with GG1s. This past week, Lamberts showed up and a few other varieties that I failed to take note of. I think they will be done soon, at least for the ones they bring to our market. I think they sell all their sour cherries at their farmstands or maybe larger markets like Santa Monica. Another farmer had them for ~ 3 weeks but is now done. He's also San Joaquin Valley, but a little further south. The U-pick place I usually go to is near Lancaster, CA in the Leona Valley. Their first picking day will be this coming Friday, June 3. Brooks are always first for them, too, followed by Rainiers and then Bings.

Maybe location-specific but I refuse to make pizza in the summer (which now seems to be May - Nov), heating up the house with the oven and cranking up the AC to compensate. An Ooni would get around that issue rather nicely.

Your experience tracks with mine. I ordered a pack of 4 generic silicone brushes for $6 about 5 years ago and have been happily using them since. I also got a more expensive, longer handled BBQ version but those little guys get the most use. The red one brushes garlic oil on focaccia so it’s restricted to savory applications, blue is for sweet stuff only. Orange and green go wherever.

Yeah, I didn’t notice until after I took the photo. Pretty weird looking!

Yesterday's breakfast was one of the previous day's cornmeal pancakes, wrapped around a sausage and dipped in the remains of that molasses-maple syrup. Edited to add that both were reheated on steam bake in the CSO and were quite good. Today was smoked tuna salad on a toasted brioche bun I made no attempt at such accuracy but somehow manage to slice the romaine exactly through the middle of the leaf which looks a bit odd.

I figure it was in part a PR stunt and it was indeed picked up by a lot of media outlets so that part was successful. When I first posted this, I figured I'd try to snag a package, just for fun. Then I started to see the story everywhere and figured I'd never manage to get one. Also, when the precise time came, I forgot 🙃 And yes, I figure the other part was to test the Oreo waters for savory flavors. Who knows where it could take us? Like @heidih, I like sweet and savory flavors together and I'd absolutely sample a bite of these if I had the chance. I'd actually go for your Oreo/pretzels over Ritz, which featured that mock apple pie recipe on the box for ages so is no stranger to sweet-savory either. Growing up, we had a cookie/snack tin that came out of hiding when after school treats were in order. Sometimes, funds were flush and whole, intact cookies, pretzels or chips could be selected. Other times, we enjoyed broken pieces in all combinations and I recall Oreo and potato chip being rather a favorite of mine!

I'm so glad you are enjoying it. That asparagus recipe caught my eye as well and I plan to give it a try when I get the book back - it's out on loan to my cousin. I love all the little "margin notes" that offer suggestions here and there. On one hand, they make it very personal and homey and on the other, they're clearly from someone who's run a good restaurant. Motherly pro-chef tips, I guess 🙃

I see this is available to stream now. I guess the specific time that I saw was for a Twitter watch party....whatever that is 🙃

Beyond season 5? I liked his first show on PBS and this one, too. Nothing wrong with some light entertainment and niceness is seriously underrated these days!

Or better yet, fill an empty wine bottle with water, put that recording temp probe in through the cork and put the bottle on the shelves or racks with the rest of your wines.