lindag

It is hot today at 100ºF. A perfect day for dinner in the crockpot. Chicken Adobo, an easy meal with few ingredients to toss together. Now I can just relax and be cool. Time for a chilled glass of white wine (I added a big ice cube to my glass).

Well sure...I, too, succumbed.😧

Did someone say Bloody Mary? Yes, please!

I'm so glad this book was so well-recommended here, I ordered my Kindle copy this morning and I'm happy I did. Reads like a novel.

Tonight I'm thinking it needs to be a Taco Salad! (inspiration by @Shelby) Our temps are going to be in the high 90ºsF all week.

My go to recipe for those occasions is a shrimp Louie. I always have the ingredients on hand so it’s no big deal to throw it together.

To my eyes, it closely resenbles KFC.

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods. There is no other such place anywhere around. I had the shrimp pad tjai and she had the drunken noodles. We were wondering why they are called 'drunken' noodles. Anyway, she loved the dish and vowed that I'd order it on the next trip there.

where do I find a knife like yours shown?

Beautiful!

Nice looking knives, @Annie_H I have one of these in my collection. Nice size, extra sharp thanks to the Japanese edge and easy to maintain. Not expensive.. I've abandoned all of my Western knives and now use my Japanese knives exclusively.

I use the no-cut gloves and find they work quite well. I replaced my old mandoline with this Benriner and it's much sharper thus lots easier to use. Thanks for the tip on using the d/w to clean, I'll continue to clean it by hand, it so easy to do.

When I lived in Portland we often enjoyed fresh Dungeness crab on the weekends, right after the trash pickup day. So the shells go into the trashcan and fester for many days outside. You could smell it a block away.

Yeesssssss! I got the newer Benrinerere recently. Whoa!!! Where have you been all my life. I had to dice up a bunch of red onion yesterday and this made a very quick job of it using the medium blade. And it's wicked sharp! I'll be using this for all my slicing and dicing. After reading Cooks Illustrated's review of mandolines I was sold on this top-rated model. Puts my old mandoline to shame.

I love the broccoli stems, the florets are okay but, to me anyway, the stems have much better flavor and texture. Peeled, if nessary, and sliced thin, they're delicious, particularly in salads.

@JoNorvelleWalker Try the pre-popped stuff at the grocery store, you'll be surprised how good it is. here.

I've made @mgaretz's cabbage soup and it is really a revelation. I make it often.

I just picked up "Korean American" by Eric Kim off Amazon. I've lately been trying these kinds of recipes and I'm om love with the intense flavors. While I haven't yet done a deep dive with the book it certainly came highly recommended.

Today it's Chee-its Extra Toasty. Yum.

I'm sorry about it too, but I'm quite sure it was 'operator error'. I often have issues with first-time recipes. Also, I am not an intuitive cook, I have to work at it.

@Duvel I wish it had occurred to me to leave out half of the cream and sour cream. I think it was just too much.

Well, I hesitated to post my comments about this recipe because it didn't turn out that well for me. I think I followed the recipe exactly except for the elusive veal cutlet. I ended up using a pork tenderloin piece. And my soup doesn't look like yours, @&roidin photo above, mine is much whiter and thicker. Hmmmph. Based on your review and @Anna N's and the fact that it came from Fine Cooking I have to believe it was my error somewhere.

I'd love to see a photo of your cutter.

I've been lusting for the smaller 12" OOni. So far I've held out but I'm weakening.

Yes. It works great. LOVE my induction range.