ElsieD

Can you tell me at what temperature and for how long you cooked the monkfish? I bought some today and plan on having it tomorrow for dinner. Thank you.

I've made Flammenkuchen a few times but my toppings are bacon, onions and crème fraiche. Love the stuff, my hips not so much.😁

My heritage is Dutch. Every Christmas we had a Kerstkrans. Sometimes my mother made it, sometimes she bought it. Essentially it is a ring of pastry stuffed with almond paste. Because it was something "special" we had to eat it. Gawd, I hate it as much as marzipan. Maybe more. I stay away from both. Yet, I sure like almonds, especially sliced ones browned in butter spooned over a pan fried filet of sole. Yum.

Isn't it just. I had never heard of them until this morning. I read the recipe from Serious Eats which you linked to and thought, "I could try that" (sometime). A bit later we went to this particular market location for this first time in a couple of years and low and behold, there were the butteries. Butterys? I've wrapped it up and put it in the freezer and plan on making a shrimp salad sandwich with it later this week.. Should be good. This market has improved a lot as there were many prepared foods for sale - momos with spicy tahini sauce (we had some delicious), alfajores, arepas, and bimibap to name a few. I think I'll be going back before another couple of years passes.

As it happened, today we went to the Ottawa Farmer's market and someone had a stall selling bread and various yeast based pastries. And guess what - one of the items was a Scottish buttery. Pictures below. The last picture is a close-up of it as it sits on my counter. They are very light. This fellow says he used 4 parts butter to 1 of lard. The only reason he uses lard is for flakiness. He says back in Scotland they sell for 25 cents. We also bought a cinnamon bun and a kouign aman. Next time I plan on buying one of each of his buns, except for marzipan. Much as I like almonds, marzipan is nasty.

Someone should make them and report back.

Yesterday I decided to see what IKEA had to offer in their grocery section and found this bread. I am also showing the ingredient list and the finished product. We just ate the end piece and decided that some would make a fine lunch tomorrow with smoked salmon, capers, onions and cream cheese.

I get the digital edition of the NYT. I made a comment once on a recipe to the effect that no one seemed to address the fact that the recipe didn't work as evidenced by the number of negative comments. I got an email some days later saying they would not print my comment. Neither did they address the fault with the recipe.

I made @Duvel 's jerk cured beef again. We had it with planked potatoes, broccoli and carrots. That beef is soooo good. Cured for 7 days and cooked sous vide for 24 hours at 134F. I wish I could remember where I bought it as the marbeling is terrific.

At least that is one item I won't be buying, seeing as how I already have 3 of them.

Interesting. Thank you.

@Toliver What happens on Prime day?

I freeze buttermilk all the time in 1/2 cup portions. Works just fine.

Haven't cooked much in about a month. Managed to cook some asparagus/merguez risotto tonight. Thank you Instant Pot.

I use it all the time.

God, I love butter tarts, whether with or without nuts or raisins. I particularly love the non-runny ones. Wish I had a really good recipe.

@shain Got it, thank you. My oven is convection so no problem there. Thanks for elaborating.

Thank you for responding. I thought maybe you had cooked them on the wire rack shown in the picture, which is what I was thinking of doing, hence the reluctance to clean up the resulting mess, I.e. the rack. If they were just done on the sheet pan, then cleaning up isn't a problem.

@gfweb How crispy were they? I haven't tried chicken wings in my Breville yet, mainly for fear of having to clean up the mess.

http://nationalpost.com/life/food/anthony-bourdain-hunger-for-food-and-life

Thank you. On my list of "things to bake" are blueberry cornmeal muffins. The recipe calls for baking them for 20 minutes. So, I would pull them out of the oven at say, the 15 minute mark, let them sit in the tin for 10, remove from the tin, let cool completely on a wire rack, then pop them back in the oven for another 5 minutes? On a cookie sheet?

I may sound like a complete idiot for asking, but what exactly is the procedure for this?

That is so incredibly sad.

Dang, thanks to your post I now have this too. I had resisted even looking at that group of specials and then I read your mention of "Rice Pudding with Drunken Raisins (involved Calvados) which I happen to have and boom! couldn't buy the book fast enough.

And when you do, maybe she would let you share the recipe?