[Peeps: Marshmallowy Goodness]

I was impressed that they dropped a 400 pound Peep for New Years, even though I don't celebrate holidays myself.  How can one not love a 400 pound (28.57 stone) Peep?

 

 

[Amazon buys Whole Foods]

Jeff is apparently building a Whole Foods next to me so I have no complaints.  Even if it's dreadful just being there should keep Shoprite on its toes.  And besides there is always Wawa.

 

[Breakfast 2019]

Since perusing Modernist Bread I have on my agenda to make English Muffins but I have yet to do so.

 

[Amazon buys Whole Foods]

What were the 365 stores?

 

[Breakfast 2019]

5 hours ago, Anna N said:

 But nary a single English muffin. 

 

According to @nathanm and Co. English muffins are indeed English.  (Though, if so, I grant they may not exactly call them "English muffins".)

 

Disclaimer, I was once served an "American hamburger" in Britain, breaded and deep fried.

 

[Amazon buys Whole Foods]

5 hours ago, Toliver said:

"[Yahoo Finance] Exclusive: Amazon eyes closed Sears stores for Whole Foods expansion"

I question the wisdom of opening a Whole Foods in a mall when malls are supposedly dying.

But they probably know what they're doing...they're Amazon, afterall. 

 

 

The Whole Foods that is coming to this area will be part of a new mall.

 

[Fine Cooking's list of 25 Cookbooks That Belong In Every Food Lover’s Library]

I confess I did not check out the list, but I will speak highly of Tender.  I have cooked a few things from it with quite good results -- most recently a braise of lamb shanks and leeks with beans -- and I enjoy reading it over and over.

[Dinner 2019]

2 minutes ago, gfweb said:

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

 

Nope.  Never touched my lips.

 

[Dinner 2019]

8 hours ago, weinoo said:

 

Two soups with my Instant Pot chicken stock.  On the left, creamless cream of cauliflower + roasted cauliflower, with saffron and espelette. Creaminess provided by rice cooked along, and then blended.

 

On the right, a pretty classic chicken soup. I used a small pasta in there; next time, it would have to be egg noodles a la my bubbe.

 

Saffron and espelette could save even cauliflower.

 

[The Ladies Who Lunch (Part 3)]

Brought a smile to my face.

 

[Drinks! 2018]

I use Luxardo and the syrup is indeed worthy.

 

[Help with Xanthan Gum]

13 hours ago, Tuber magnatum said:

 

I have to admit ignorance on this and had to google it!  Is this what you are talking about? https://en.wikipedia.org/wiki/Homogenizer.  Looks like a very cool device. Do you have a specific one you like that is appropriate for the kitchen?  Mechanical or sonic?

 

 

 

https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?do=findComment&comment=2018118

 

Have not played with sonic since I was in college.  Bit out of my price range at the moment.

 

 

[Help with Xanthan Gum]

Homogenizer does not introduce much air...just sayin'.

 

[I will never again . . . (Part 4)]

I shall never again tear my arm open, opening a can of soup.  Not sure how I did this.

 

[Dinner 2019]

19 hours ago, Duvel said:

 

Yes, please !

 

Sorry, not trying to create a mystery.  I ran out of energy last night.

 

https://forums.egullet.org/topic/153755-the-bread-topic-2016/?do=findComment&comment=2184839

 

 

[The Bread Topic (2016–)]

Gaahkoeh, Sami soft flatbread, Magnus Nilsson The Nordic Baking Book (p170):

 

 

 

A sweet, sticky, intractable 77 percent hydration dough.  Lacking reindeer fat and reindeer broth I used butter and water respectively.  I fermented longer than called for and scaled down but otherwise followed the recipe.  If I make it again I'll use less golden syrup.

 

[Help with Xanthan Gum]

I don't use xanthan gum often but when I do I break out the homogenizer.

 

[Click and Grow]

@CanadianHomeChef did you thin your basil?  Mine has outgrown the little greenhouse lids.  Still only one pea shoot up however.

 

 

[Dinner 2019]

Nigel Slater, braised Lamb shanks with leeks and haricot beans, Tender (US edition pp 292,293):

 

 

 

Brussels Sprouts, 25 year aceto balsamico not shown.  (Not sure why, it made a lovely color contrast.)  Served with Gaahkoeh, Sami rye flatbread:

 

 

 

...which deserves a story to itself.

 

 

[What Are You Preserving, and How Are You Doing It? (2016–)]

44 minutes ago, Jacksoup said:

@JoNorvelleWalker  googled jack rose.  I don’t have that many friends.  Make your way to the west coast and we’ll make a dent in all those lemons.  I also have an over abundance of limes.  Say the word and I’ll send you a box of Meyers

 

 

Any friend of Jack's is a friend of yours.

 

[What Are You Preserving, and How Are You Doing It? (2016–)]

Marmalade sounds best to me.  That or make a mammoth batch of jack rose and invite us and all your friends.

 

[Click and Grow]

Yes, it's real!  Plants grow while you watch.

 

[Crazy Good e-Book Bargains]

I went with Mastering the Art of Chinese Cooking.  Hope the formatting issues mentioned have been sorted out.

 

[Dinner 2019]

15 minutes ago, Norm Matthews said:

Our dinner tonight was beef enchiladas, potato nachos and peach cobbler.  Charlie asked for some peaches from Costco a while back and one jar didn't get eaten, so I made the cobbler.  The potato nachos is one of those recipes that you have to decide if you want to make it again and if so, what changes need to be made. 

 

How do you get the enchiladas and ice cream in the same shot?

 

[Click and Grow]

Green speck of a shoot in one of the pods where I planted peas!  Could be my imagination though.  Basil coming along nicely.