JoNorvelleWalker

I thought the A4 Box was induction? Then again, for that price...

Chang's permission too: the pickled ramps may be replaced with half pickled onions and half raw scallion greens. I have yet to dare opening one of my jars of ramps. Besides, pickled onions are on sale this week.

I wouldn't think the mat went hot enough for stir frying?

https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field-paragon-induction-cooktop/?do=findComment&comment=2216421 Also for braising and for making tomato sauce. The mat works really well.

Please forgive me! Not trying to be difficult. As I understand we are not permitted to post copyrighted recipes. I asked @Margaret Pilgrim for her ranch dressing recipe. She gave me that link. Confused, I didn't see a recipe but I followed the next link in the chain. Still couldn't find a recipe, but I inferred the ranch recipe might be David Chang's. Eat Your Books informed me the recipe was to be found in Momofuku. I own a copy of Momofuku. The ranch recipe is not in the index. But it is there. Really. Be strong and persevere. The ranch dressing is worth it.

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2216943 Original recipe is in David Chang's Momofuku. Zingerman's has pickled ramps if they're not in your pantry. For the zucchini I thinned the dressing with added lemon juice.

...but it doesn't come in colors and it's not induction.

Shamelessly I appropriated the grilled zucchini of @Margaret Pilgrim Momofuku ranch dressing and all. Good it was too.

Yes, but I did not have a copy of the old one. Pretty pictures.

Thanks, ordered. Should go well with Fuchsia Dunlop's new book, The Food of Sichuan, that arrived on my doorstep yesterday.

Food of the Italian South called out to me.

Last night's loaves were pretty good. I couldn't reproduce them if I tried.

Had to look them up in Magnus Nilsson's The Nordic Baking book. The recipe for æbleskivers does not appear too difficult.* Now if only I had an æbleskiver pan... *even the Icelandic version.

Even better... takoyaki.

I might add that my dishwasher has a light that tells when it has been run.

I shall never again add dirty dinner dishes to the freshly run clean dishwasher. Had a friend whose 107 year old mother would do this. Drove her crazy.

Cabot Jasper Hill cloth wrapped cheddar, mystery bread*, Honeycrisp organic apple. Methode rotuts. Were not that sufficient: salad of romaine, red, and green lettuces. Momofuku ramp ranch dressing. David Chang should be in jail. *http://tribade.org/Food/Bread10142019.png

These days pretty much I bake my bread on autopilot. This evening after I mixed my dough I realized I was working with a batter. Something* had been tragically miss measured. I added flour, mixed, added more flour. About then I knocked over my timer and broke it. Extracted spare timer from the box and carried on. Tonight's loaves may be a little strange. Hope springs eternal. *my guess is either flour or water.

I seem to have warped one of my Darto pans. But it was not easy.

Ramps are supposed to grow wild where I live. Until last week I had never seen one; and that was in a jar. Perhaps I am confusing them with skunk cabbage.

Thanks again for pointing me to Momofuku ranch! If you've tried both recipes how does the pickled ramp version compare to the variation using picked onions and green scallion? Shoprite had pickled onions on sale this week and if I can get up in time I'll check how many more jars they have on the shelf before I head for work. Pickled onions $2.49 a jar. Pickled ramps $18 a jar.

Tuna and cheese together. Interesting.

There's your problem. Last Word is not supposed to have Benedictine. https://en.wikipedia.org/wiki/Last_Word_(cocktail)

Bit late, isn't it?

Last night I had a dream. Let's be honest, this past afternoon.* I had a craving for spareribs. It was dark (in the dream). I ran (something I used to do in my younger years) a long distance to the store. It was some fancy store; not sure which one. Since it was so late at night the store itself was closed but the prepared foods section was still open. There was every imaginable form of sparerib for takeout or for eating at the counter. I was served some ribs but I went looking for more sauce. When I got back my plate had been cleared away. The person next to me said I was fortunate I still had my seat. The selection by this time was pretty thin. The woman behind the counter showed me what they had. Most of the remaining meat looked less than appetizing. But there were some lovely large chops I ordered. She said she needed the manager's approval. The manager had just left for the night but she ran after and caught him. He was not entirely pleased. Turns out this particular meat had been stolen from an army base so I needed security clearance. After much hassle the manager told me I was good to go. But then I woke up. Left with little more than a craving for spareribs. Thankfully it was a beautiful fall day. I girded on my hiking boots and headed off to Shoprite. Shoprite had ribs for $2.49 a pound. Had to buy a full rack. Pulled off the silverskin, broke the rack down, and vacuum bagged most of it. Grilled the rest on the Philips... Did I mention I love my Philips? Served with baked potato and torn head of radicchio. Radicchio and meat dipped liberally in Momofuku ramp ranch dressing. Not having the courage of my convictions I made the ranch recipe from the alternative ingredients of scallions and pickled onions. Fearing to hazard my priceless two jars of pickled ramps. Momofuku ramp ranch dressing is adult candy. Served with radicchio it hits all the taste buds. Hard. By itself kewpie tastes like sweetened meat paste, not necessarily a bad thing. Add allium, lemon juice, and buttermilk and it is like crack. David Chang should be arrested. My arm is bleeding for no apparent reason. Hope it clots before bed. *left to my own devices I wake up about 3:00 pm.