TdeV

Oh, @blue_dolphin, how I wish I lived nearby you. 😀 Such marvellously created dishes! Inspiring.

I read this as the preferred method of pyros. 🙃

FWIW, pathogens in sponges can be largely removed by microwaving for 2 minutes and 10 seconds*. Since I like efficiency, I nuke my sponges for 2:22 every week or so. We don't use any scented products at home, so one can usually smell when the sponges need attention. *If I ever find the reference data, I'll let you know.

@Duvel, may I introduce you to Super Peel (now at Amazon); it makes the job of getting the pizza onto the stone very simple. I've used this peel for more than 10 years, maybe 20. I believe the fellow once worked in a commercial bakery where to-be-baked goods are placed on a cloth conveying system; he has reproduced the idea for pizzas. The peel itself is either cherry or maple. I place the empty pizza shell on top of the cloth sleeve and fill it there directly (not a problem if you move briskly), then open the oven and slide the pizza onto the hot stone (caution on whole olives or cherry tomatoes–which roll!) If you'd like to know more about the device, let me know and I will take lots of pictures next time I make pizza.

Well, CaptainCarl, what is a dirty water dog?

Welcome, Ria. Since you like to read you'll have fun here. Some great soups in the Dinner thread lately.

Thanks, my books have arrived! 😀

@shain, lovely! What are the things which look like cashews? Also, what are alkaline egg noodles?

Especially with butter!

You are always bang on the money, Jo.

I wonder if it would be possible to sign up to receive only 2 shipments per year?

I too am interested DDF. I'm looking for something to replace black tea after 2 p.m.!

Howdy @StainedShirt. Welcome.

@liamsaunt, delicious looking! I had you in mind when I made my Catfish coconut soup a few weeks ago (and you are a much better photographer 🙃). I put the coconut milk into the soup more than an hour before the soup was done; it was rich, and creamy. By the time the soup was done, the intense creaminess was gone. I've read plenty of recipes which call for putting in the coconut milk at the beginning of the long cooking time. Are these recipe writers all wrong, or is it not the creaminess which the recipe-writer is after?

And thanks to @DiggingDogFarm here, I'm reading How We Eat with Our Eyes and Think with Our Stomach: The Hidden Influences That Shape Your Eating Habits by Melanie Mühl and Diana von Kopp. Very entertaining!

Thanks to @Kim Shook I've recently finished THE COOKING GENE: A journey through African American Culinary History in the Old South. A wonderful book. And so much I didn't know . . .

Did this spelt last night (Dinner thread here). Two go-rounds: first 12 minutes High Pressure with 20 minute rest, second 4 minutes HP with 15 minutes rest. They were nominally still underdone but left in the pot at ~160F for 5 or 10 minutes.

Two days before, chicken drumsticks were rubbed with a thick paste made of Hungarian paprika, Spanish smoked paprika, garlic & onion powder, cider vinegar, and a few drops of white wine. A few hours before, slices of bell peppers, pasillo, and halved cherry tomato were tossed with many chopped garlic cloves in a separate marinade: 1/8-1/2 cup cider vinegar, salt, paprika , smoked paprika and parsley. The packages were laid out together on a baking sheet, topped with 1/2+ cup shredded creamy Appenzeller cheese. Roasted 400F for 30 minutes Rancho Gordo Spelt in duck stock in Instant Pot. Dessert was Instant Pot blueberry bread pudding (using my standard loaf, crusts on) with local honey &/or maple syrup drizzled on top at the table.

Dejah, that looks sooooo delicious! Could you post the recipe please?

I recommend Upton Tea on the East Coast (US) here. I drink a lot of tea but it's mostly Assam, so I'm not sure I'd be a good candidate for the Tea Tasting. I like reading about it though!

@liuzhou, "on the bone" means that the meat is cut through the bone, right? I imagine this makes a tastier stock. How do vendors in China keep bone splinters out of the meat?

Been reading some African recipes which discuss using "authentic" chicken meat, which has been cut up into small pieces, possibly using an axe. In many dishes in many Chinese restaurants, I've had small pieces of duck--where the bone has been cut across. I've just asked DH if he could cut up some chicken for me and he was dubious. I'm wondering if this meat is cut when frozen? If not, what kind of force is needed for the cleaver?

Catfish soup with potato, sweet potato, spinach, onion, garlic, South Indian curry, ginger, lemongrass, lime juice, zest, fish sauce, chile Adobo, and coconut milk. (Inspired by this dinner thread 😀)

Has anyone tried cooking Rancho Gordo Spelt (Farro Grande) in the Instant Pot? The regular cooking method is boil for five minutes, then reduce to a simmer for 30-50 minutes, which seems like it will require planning. I'm sorry if this is in the incorrect thread.

@liamsaunt, those look delicious! Could you provide a recipe please?