JoNorvelleWalker

Beautiful!

If I go to the trouble to shave katsuobushi and make ichiban dashi I drink it neat (probably not a traditional Japanese term) as a soup before the meal, not even with added salt or shoyu, and most certainly no miso: Well sometimes I add a little shoyu, but not in the bowl pictured above. The eG dashi thread is here: https://forums.egullet.org/topic/21765-dashi/ Recently I have enjoyed reading Flavor and Seasonings, Dashi, Umami, and Fermented Foods, Japanese Culinary Academy, 2017. Your mileage may vary.

I just sacrificed a lemon to the cause.

The Lobster Place?

For lemonade I like Mississippi punch: juice of a large lemon, maybe more, scantish tablespoon of sugar, half an ounce of batavia-arrack, ounce of Jamaican rum, two ounces cognac. My Hamilton Beach commercial juicer gets use daily.

Thanks to google I found this link, maybe it will help: http://www.flavorboulevard.com/one-shot-californian-avocado-vs-peruvian-avocado/

You could cut and paste the same pictures over and over, every night, and I would still like your dinners.

I'm guessing what you are seeing is a fungus infection rather than uneven ripening.

Second half of the strip steak from last night -- equally perfect -- thanks to the good folks at Zojirushi: Asparagus from my beloved daughter-in-law. Hollandaise Piment d'Espelette. Maybe went too heavy with the Piment d'Espelette. Baguette, not shown. And since it is intolerably hot and humid, a wee sip* o' Glendalough mountain strength poitin. Such a pretty bottle. *or slightly more

Tonight: An otherwise unremarkable dinner except that for once everything was cooked to perfection. A bit of backstory: the grease burns on my arms and face are healing nicely. Not wishing a repeat of the other week, I dug out my surface contact thermapen and researched steak cooking temperature. No one is brave enough to offer an opinion. Should the pan be at the smoke point of the oil? Below? Above? I put the pan and the thermapen away. And brought out the Zojirushi from the bedroom. Zojirushi knows what temperature to grill steak even if I don't. Five minutes later* I had a rare/medium rare strip steak with a lovely crust. The Stouffer's spinach soufflé was 35 minutes in the CSO on steam bake at 375 deg F. If it looks good is because it was. No more overbaked soufflé for me. The potato was typical: an hour and a half or so at 450 deg F. in a bed of salt. But because the steak and spinach were very salty, I did not salt the potato. Worked out perfectly. Served with a bit of sour cream. Unfortunately I cannot eat a lot at one sitting. Even though I cooked but half a steak I could not finish it. I managed only half the package of soufflé and could not finish the potato. I couldn't begin to think about the bread. I even left some wine**. Dessert is Franci's Torta Langarola alla Nocciola. Not shown, and not too sweet. About half the slice is all I can manage, The rest may be my breakfast. *Not counting preheating. **In the bottle, not my glass.

I had my first blueberry of the season last night. No picture this year.

I came home from work overwhelmingly tired. Dinner was store bought frozen ravioli (cooked properly this time) with my tomato sauce from the refrigerator. Baguette and sweet butter, not shown. Torn basil from my balcony. Good thing I went out with a flashlight or it would have been the sage. Dessert, small sliver of torta caprese al limoncello, dolci di franci.

Vegetarian? I've used a mushroom reduction for sauce Allemande.

I'd have the glaze tested for lead if you really want to cook in it. Beautiful pot.

I particularly liked the figs.

Yes, I'm pretty sure my mistake was buying a peppermint plant rather than spearmint...the pots were right next to each other.

I had to think a good, hard while before I "liked" this.

Only my personal opinion, but pectin belongs in apples. I don't think pectin belongs in yogurt.

The NY Times has an Instant Pot article today.

@Thanks for the Crepes how does the taste of fenugreek leaves compare to the taste of the seeds?

I work at a library from which it is far too easy to bring discarded cookbooks home. After work tonight I got a ride from a kind colleague who asked: "What is your favorite dish?" I said I don't have a favorite dish. "OK, what are your top five?" Chicken Tetrazzini, I replied. And then I had to think. I stammered lobster Newberg. During dinner I reflected on how I classify cookbooks. This being MY apartment, I can leave Dewey at the door. Many if not most of my cookbooks are of the sort how to prepare X from any corner of the globe. Think Time-Life The Good Cook. Useful, but not inspiring. Then I could classify by heat level: Stendahl's Spicy Food. Or by sexual orientation: Cooking with Honey, What Literary Lesbians Eat. I decided for my purpose it is most useful to classify cookbooks by national origin of the cuisine (I don't include American): Italian 14 Japanese 7 French 3 Indian 2 Mexican 1 English 1 Chinese 1 Spanish 1 Moroccan 1 Forgive me if I missed any.

There is a farmers market here but I am usually working while it's being held. I don't understand the rest of your post.

I often buy pre-washed organic spring mix. Indeed, I enjoyed some last night and plan on more tonight. I understand such things are bleached. Nonetheless never noticed an unpleasant taste or odor...except after a few weeks when it becomes brown and slimy. On the other hand I found a live wasp in a sealed package once upon a time.

It's hot here. Fagioli e tonno from The Romagnolis' Table, p 224. Rancho Gordo Marcella beans (which I notice at the moment are out of stock). Callipo tuna. Red onion, garlic, parsley. Lots of olive oil and vinegar. Served on a bed of spring mix. Baguette not shown.

It's again 90 deg F in here, close to 1:00 am. I could not face the effort to make a mai tai. Nuts do not appeal. So no snacking while eGulleting for me tonight. I'm about to go investigate prospects for dinner...which do not involve cooking, at least cooking tonight.