JoNorvelleWalker

I bought fontina for stuffing the poblano peppers that I had but I couldn't envision how one stuffs fontina (which was by no means soft) into the poblanos. I also had some muenster slices which were softer. For stuffing do you grate the cheese, cut it into little chunks, or do something else?

I agree with @Ann_T, no.

I can get poblano peppers, but they don't look big enough. What cheese do you stuff them with?

Tonight: Tuna, by way of amazon. Recipe of Momofuku ranch, much appreciated but not shown.

Beyond Beef is on sale this week for Prime members at Whole Foods.

@CatIsHungry, ranch can be made without dill! Trust me.

Wish I could boast of a 0.5 liter glass! At the moment I'm imbibing from a 16 ounce Baccarat tumbler, which is barely 0.473176 liter. Myself I prefer larger glassware (and more refills).

I'd love to be able to make chilli relleno at home.

I distrust Rodale. I've been burned. Doubtless the recipes are healthful. Palatable is another question.

One of the rags I read, I'm thinking WSJ, had an article on how unhappy Whole Foods customers are with Prime Now home delivery. In some locations Whole Foods customers are ramming Prime Now shoppers with their shopping carts. The Prime Now shoppers clog the isles and the choicest cuts of salmon are often sold out before noon. Amazon admitted that the market for Whole Foods home delivery exceeded expectations. I needed scallions for dinner so my Whole Foods order arrived this morning. (I used to buy scallions, throw away the green tops, and let the white parts rot; these days I buy scallions, use the green tops to sate my addiction, and let the white parts rot.) But to the point: what alarmed me is this evening at work when I browsed the Prime Now site I saw Prime Now was not accepting new customers, at least not in this area. Except by invitation. Who else uses Prime Now that could share?

Amazon delivered a chunk of Rogue this morning.

I know, I said I was going to make a larger batch of dough. All way too complicated. Maybe next week.

Having some ribs that weren't getting any younger I went with Tskhare Neknebi, spicy ribs, from Tasting Georgia (p344,345), attributed to the Diaroni restaurant in Zugdidi. It is unlikely my old bones will make it as far as Zugdidi, but should they ever, it is at Diaroni I would wish to dine. I also make their chicken with nut sauce. I had been about to prepare a different Neknebi recipe from Tiko Tuskadze's Supra. The Supra Neknebi calls for an onion and egg yolk thickened tomato sauce. Something I could not quite get my head around. The Diaroni Neknebi recipe specifies a simple garnish of raw onion rings. Here accompanied by CSO steamed new potatoes. Served with a bottle of Pheasant's Tears Saperavi 2008. The sticking point was that both Neknebi recipes require ajika, a spicy red chilli paste, in the marinade. Ajika recipes call for bird's eye chillies. Not something I could acquire on short notice. Helpfully Carla Capalbo, author of Tasting Georgia, adds "Make your own...or buy dry red ajika ready made from Georgian food importers." In my spice cabinet, a packet of ajika, I didn't even have to look that far back. Rich spicy meat was almost falling off the bones. I do not know if in Georgia it is polite to gnaw. But if not, tough. Cucumber and bib lettuce salad not shown. As the Neknebi were marinated in a mayonnaise based sauce, I did not think it too far a stretch to serve the salad with Momofuku ranch. A full recipe of Momofuku ranch. It is well if Momofuku ranch remains unknown in Georgia. Else the Georgian GDP would go for ramps.

I think about the dosa I never baked this summer. The dosa my informants assure me cannot be properly fermented in cooler weather.

Vacuum sealing things is pretty basic.

I set the Paragon to rapid precise at 375F. The top of the Lodge aebleskiver pan didn't get that hot. The Lodge does not have much metal in contact with the Paragon. I was surprised and pleased that the pan worked on the Paragon at all. I don't remember my surface thermometer reading but the cooking temperature was probably about 350F-360F.

Marshmallow Jeanne d'Arc.

Nilsson's recipe said to let rise 25 minutes. I was sure 25 minutes was not long enough.

Here are aebleskiver frying on the Paragon...

My tasting panel pronounced the predominant flavor to be buttery. I was asked what kind of butter* I had used. A friend kindly took some aebleskiver home to share with her son. *Finlandia http://finlandiacheese.com/deli-cheeses-and-butter/butter/

I only put the pan under the bowl at the very last moment. Can't complain about the CSO proofing function.

And Anna has the answer!

I tested one before bed, with a bit of sugar. (The rest of the batch is heading in with me to work.) The Nilsson recipe has no added flavoring -- although lemon zest is optional -- only flour, milk, butter, eggs, sugar, salt, and yeast. There is a lot of nice Maillard taste. Remember that the whole purpose of aebleskiver is to help wash down mulled wine.

Aebleskiver fried on the Paragon. Magnus Nilsson, The Nordic Baking Book (p305).

Forgive me, I seldom read this thread. However inspired by @Anna N and @Margaret Pilgrim… Aebleskiver, Magnus Nilsson recipe from The Nordic Baking Book (p305).