TdeV

How does one make sure that scallops have had all the grit removed (before grilling)???

@Margaret Pilgrim, might do. I had cilantro and avocado in there which I wanted to keep from browning. I have read about adding citric acid to foods, so I'm curious what it tastes like. Yesterday I ended up adding honey twice which got rid of the puckering effect. 😅

P.S. Taste test reveals that 1 teaspoon citric acid is too much. Add some honey or maple syrup?

Host's note: as noted in the first line, this topic was split from the Bamix topic. Bamix, but not quite the same topic as the beginning of the thread. Using the A blade (Aerating), has anyone whipped cream cheese? Lately I have been making a dip with fresh goat cheese, cream cheese, half dozen cloves of garlic, a bundle of cilantro, couple of teaspoons granulated onion, teaspooon of citric acid. Today I added an avocado which needed using and a couple tablespoons sour cream. Previously I added Greek yogurt but today I'm trying to make a stiffer version. First I use the C blade for chopping up the cilantro and garlic, and then to mix the components. I also have found that aerating the dip makes it lighter. What I haven't been able to determine is how long to aerate. My short experience using the aerating blade seems to make no marked difference in the amount of air. I'm mentally comparing it with a generic whipped Boursin-like cheese which was not-quite-as-light-as-whipped-cream, but definitely lighter than my attempts. Any clues?

Scamhi, what is a chili crisp?

Sad for you, mad at her.

How long do you broil / sauté the halved romaine? (I have no grill).

Hello @Sayd. This is a wonderful place! Welcome to eGullet.

Recipe please?

How much spinach and cottage cheese please?

It's for a gift for a friend wants to beef up her drinks for non-alcoholic friends.

I'm looking for online sources for squid (US). TIA.

We have separate sponges. 🙃

Howdy @kikochople. Welcome to eGullet - many fascinating folk here. Incidentally I have a Auber Instruments ECT-100 controller which I once used for sous vide which I'm giving away. PM me if you're interested.

We now have two smallish round tables on our patio, so each couple has their own space. And most dishes were plated one to a table. Missing from these photos is a second appetizer of cooked shrimps with cocktail sauce. I've discovered (yet again) that I don't actually like cocktail sauce, but I ate my shrimp with the other appetizer: Smoked Salmon made with ramps, fresh goat cheese, cream cheese, yogurt, cream and a huge amount of white pepper. Some salmon and wilted chiffonaded ramp leaves folded in for texture. Here's the branzini before and after This is my latest (best) mayonnaise made with Kozliks Garlic & Honey Mustard, Zingerman's white wine vinegar, with plenty of lemon. to go along with the Anova oven chips: sweet potatoes, russet and yukon potatoes (tossed in an oily bag, then sprinkled with granulated garlic and semolina) With dessert made by a guest: Mini Pistachio Bundts

Sheer and permanent chaos reigns here. 🤣

What's in it, @Alex?

@Alex. Which flour?

This is like a mystery story . . . one little clue at a time! 🤣

Howdy @GloriousDawn, you write an intriguing intro. And you'll find there's many friendly and obsessive folks here. Welcome!

I have that book! (Someone on DL was writing about it). As you can tell, I didn't recognize the name, so you know I haven't actually got around to reading it yet. 🙄

Howdy @SonOfNoun. Lots of great Sephardic cooking here too . . . Welcome to eG!

@Nancy in Pátzcuaro, sounds curious. Would you mind posting the recipe, please?

@Bryna, I love sous vide beef tongue. My last one was done 147°F for 55 hours. I have notes that @Kim Shook recommended 48 hours at 158°F but I have always done mine rarer. P.S. For @FeChef. If you use the @ sign and then wait a moment or two, you can type in the User Name of an eGulleter. When that person next signs in to eG they will receive a notice that they've been mentioned in a post.

Having recently made my first successful mayonnaise (thanks, Bamix), I'm on fire to mix in new and interesting items. What I'd really like are some cookbooks which explore some of those possibilities, with reasons for making various decisions. Suggestions?