ElsieD

Today I received 5! Llarge bunches of cilantro in my CSA basket. Now, we love cilantro but is there any way I can keep it from going slimy? I'm on a 2 week delivery cycle.

@Anna N Nice looking lunch you have there!

I'm fine with eating those other items. This is a recent problem and I'm really sad about that as I love garlic. I am using more red onion than I used to in part because I find it has a sharper flavour.

No, I haven't tasted it. You have given me an idea though. I can no longer eat garlic😢 so if I am making something that calls for both oil and garlic I can sub this oil in for that..

I had given my neighbour some chives that came in my CSA basket last week and today she brought over some chive infused olive oil. I have never used it. What do I do with it? I'm thinking it might be good drizzled over CSO'd fish but after that I'm stuck. Love fish steam baked in the CSO.

Thumbs up for Nonna Pia's Glaze. I have tried them all. Delicious.

Hi @southernsmoker. Welcome to eGullet.

I haven't seen anything.

Looks like bangers to me.

Welcome to the forum, Louis. I hope you tell us about Indonesian food.

Interesting. I am able to buy frozen mango puree at a Mexican store and I imagine that they would have the canned as well. I bought frozen mango chunks at Costco and didn't care for them. A number of the chunks were not very ripe, thus not very sweet. I can adjust for not having 40% whipping cream but not for it not being ultra pasteurized. I don't know if it is worth my while to get the book given those constraints.

For the SV part did you use the probe or the pot setting?

I only have one recommendation and that is for the induction cooktop. I have a Thermador and love it. Since we bought ours, they have come out with a design that lets you cook anywhere on the cooktop. You don't have to stay on the rings.

Might this be of interest to you? https://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html

Amazon.ca had it at the $2.99 price. I had my finger poised over the buy button when a thought went through my head. Sure enough, I have the hard copy.

The cauliflower is raw?

Speaking of jalapeno jelly, a mint japapeno jelly goes really well with lamb.

Jalapeno poppers?

Thanks for this. I took some time and read through the preview. One thing I noticed is she used 40% ultrapasturized cream which I don't think I have ever seen here. She says if you use this, there is no need to temper the yolks. She does say you can up the cream% by adding butter. So i guess I can use the cream i get here, add butter and temper the mixture. Our whipping cream is 35% BF. Any thoughts?

One bag or one lime?

Welcome to the club!

I keep green onions in paper bags in the fridge. They keep quite well in paper, in plastic they get slimy.

We did our big shopping run yesterday. Our first stop was the T & T grocery store which sells mostly Asian products. It was reasonably busy but what struck me was that everyone was wearing a mask.i did not see one person without one. Our second stop was Costco. Maybe half the people were wearng masks despite the fact they were handing them out at the entrance. GRRR. Also, I have never seen such a line-up for the cash. The line-up went all the way to the back of the store, across the back and half way up the furthest aisle. The rest of the places we went to also seemed to be afflicted with the "I ain't wearing no stinking mask syndrome". Idiots.

I love scones. I made some savoury ones the other day using old cheddar cheese and made another batch today. Today's were supposed to be orange cranberry but dang it all I was out of cranberries so I used dried blueberries instead. I came across a different way of adding butter and cream/milk/buttermilk to make scone batter. Place the wet ingredient in the freezer and melt the butter in the microwave, just until melted. Don't let it get too warm. Get the rest of the stuff together. Take your really cold wet ingredient and pour the butter into it, stirring it with a fork while you do so. You will get tiny bits of butter evenly distributed through the wet ingredient. Dump it into the dry mixture and stir until it comes together. Works like a charm.

I have a scone recipe that purports to be from The Savoy. I don't remember where I got it from but if you are interested I can PM it to you. Just know that I haven't made it.