weinoo

Yeah - definitely drier, but still cooked in a bit of dashi, etc. So there's enough sauce to moisten the rice - which I finished eating with a spoon.

Was in the mood for some Japanese comfort food: Gyudon. Beef and onions simmered in dashi, mirin, sake, soy. Served over rice (in this case, The Rice FactoryNY's excellent product). Stir-fried baby bok choy in oyster sauce served with.

I'd put a half stick of butter in there.

She's like 50% of the women I grew up with!

Thank you! I invited her, but she wasn't available for dinner! It's interesting, because I opened a fresh bag of Bomba rice; normally, I'll go between 3.5/4 to one on liquid. It was too much this time, and this paella was a little more "juicy" than I normally make - I think the way your wife likes it!

Paella - chicken thighs. Asparagus beurre moussant.

I'll let @Duvel answer specifically, but here's an idea of how to make korokke in general...https://www.justonecookbook.com/korokke-croquette/

Back to civilization, after a weekend in Rehoboth Beach, DE (my first AND last trip there). We needed spaghetti cacio e pepe. And a salad.

You're not gonna let it go to waste!! (I tend to pour the overfill back into the glass). Great looking meals, @Duvel. How about some restaurant names?

How curly does one's bacon get?

I think rolling is THE main skill. That's why they make these...

He may indeed be a genius. So I took one for the team... First of all, they are giant - between 5.5 and 6.0 ounces each. I didn't see any minis (my usual preference at bagel places where they're making giant bagels), but am told the do roll and bake minis...maybe next time, if there is a next time. Tompkins Square Bagels is on many lists of top 10 bagels in NYC. But not mine. In any event, back to the interviewer being annoying...so why not ask why the bagels are so damn big? (Even though we know the answer).

When it rains ashes, I don't think it's gonna matter much.

I used some leftover wood-oven roasted striped bass (yes, that hunk below) I had taken home from a new restaurant we went to... and made... the best fish burgers I've ever made. Combined the leftovers with a can of good wild sockeye, bread crumbs, onion, egg, mayo, lemon, herbs, spices, they were wonderful. The striped bass really tempered down the salmon, which I always find a little strong when just using canned.

That lady is annoying me too, and I haven't even watched it yet!

Ordered.

I've got this one, and yes - they offer the waffle plates...https://www.breville.com/us/en/products/grills-sandwich-makers/bgr700.html

That's an interesting question, @rotuts. Since I have made waffles so infrequently, I'm not necessarily rushing out to buy anything. I have the big Breville panini press/griddle - I should look and see if there is an interchangeable waffle plate. Or look at eBay for maybe something I can use on the stovetop.

Spumoni was good, but different.

Anyone remember what was called "Neapolitan" ice cream. This is the same, deconstructed. All 3 were spun in the Creami. The strawberry and vanilla were both very good; the chocolate simply good. Also proving that my scooping technique will need work forever.

The Toastmaster, by the way, was laid to rest.

I had all sorts of grand ideas for breakfast yesterday. But as we all know, sometimes even the best of plans go awry... The batter was for waffles. We can see how those turned out. I should have known there might be issues when I checked the temperature of the plates inside that old Toastmaster waffle iron. Even though I set it at 375℉, when I checked the plates they heated to over 500℉! I cooled off the iron, and tried the first batch - results above on the left! Then I figured, use the batter to make pancakes. Results on the right. (I'm much better at crepe making, evidently.) We had granola with fruit and yogurt. I needed more coffee.

And a month and a half ago, I drove in and there wasn’t even a guard! But they were still working on the installation.

I’M from LI too! And can fake an LI or Brooklyn accent with the best of ‘em.

HEY!! Watch it!