JoNorvelleWalker

Tonight: bread and cheese and a little Lady Alice apple. Last night's Vivek Singh barramundi recipe was fantastic however every orifice and mucous membrane protested.

It fell out as a bookmark from a Bugialli book, so from the Le Creuset Notice of Use... Le Creuset has developed three major technological breakthroughs: ... Vitrobase: a remarkably smooth and resistant outer coating on the base of the utensils -- suitable for any heat source (particularly ceramic hobs) and guarantees perfect heat diffusion.

Reminds me of the Janis Ian song, Bayonne Blues... I went into the Taco Belle To get myself some lunch They rushed me to the hospital To have my stomach pumped

How do you roast your broccoli?

Yes, but would not that imply compared to Le Creuset the bottom of Staub is more ribbed or rough? I have never handled a Staub pot so I do not know. As I recall my GE glass top stove manual says enameled cast iron is OK.

Weinoo already suggested that the 4 qt might be discontinued but as far as I know the restriction not to use on glass top stoves is for all sizes.

Dinner was Vivek Singh's barramundi with kerala curry sauce. Minus the kerala curry sauce. I prepared the barramundi to the recipe but served it with a favorite masala recipe of Singh's. Barramundi is crusted with nigella seeds, red pepper flakes, and roasted poha/pawa -- to which I cheated and added a pinch of EverCrisp. Singh calls for a large non-stick frying pan. Just as I was thinking my battery was complete, I realized I did not have a non-stick pan large enough to accommodate the fish. My largest Falk was barely big enough. And Falk is not non-stick. Thankfully the barramundi did not stick. But I guess I need another pan. This was my first experience with barramundi, although I understand it is a close relative of Nile perch, a favored fish of mine.

Hearing no objection, here is my poha… And here is my poha after roasting... Which the recipe calls for.

With regard to Staub: Le Creuset allows use of their cauldrons on glass top stoves. Staub apparently does not.

...but not all of it. With amazon you usually have to buy a lot. I well know one is not supposed to refreeze previously frozen barramundi. But refreeze I did. Must say it looks nice though.

I am preparing a Vivek Singh recipe that calls for pawa/poha/rice flakes. Recipes that have poha as an ingredient are all over the internet but I cannot find a recipe to make it. Would I be amiss to run dried, parboiled rice through my grain flocker and use that?

My amazon order arrived. It was mostly right. But baby broccoli was broccoli, and baby bok choi was bok choi. Two large bunches each. I entered bok choi and broccoli into Eat Your Books and actually got a recipe. (Think I'll leave that one on the plate.) A stir fry is always nice, though I will run out of rice before I run out of broccoli and bok choi.

Typically I am not a hoarder of eggs. At the moment I seem to have three dozen. Organic and free range.

My order of barramundi arrived from amazon. I plan to have some of it tonight.

I wonder what the professor would think of Julia's method?

Thing is, liquid glucose has water.

Red and green! I don't feel so bad. My older pieces are circa 1980. My newest piece arrived this week. And I have another from the sale still coming. Edit: Oh, I forgot, you've seen mine. Or at least a few.

Direct from farms maybe you should wash the grains. I have only used commercial products.

Pizza at the keyboard. You are brave. And @Desiderio -- no screen licking in lockdown.

What brand of oats? I use Bob's Red Mill. I haven't seen any foreign matter.

But then I'd have to replace all of my Le Creuset.

I misspoke: last when I cooked farro I did wash it. Because the recipe told me to.

I stopped when I got to 41 43 but that includes Le Creuset.

So glad you didn't feel compelled to name the vegetable.

I was able to get an amazon delivery for tomorrow evening. Realistically I expect most of my order to be out of stock by then. And still no leeks. Meanwhile I baked cookies.