Raamo

It's dried fenugreek leaves, we got it at our local Indian grocery store. We use them in about 60% of all recipes we make out of this cookbook. The seeds are also used, but not as often. They are the source for imitation maple syrup.

Nope recipe says any, suggests russet - I used yellow and it worked fine.

Boil / Steam the potatoes - when cool skin and cut up. I steamed pre pealed so just cut up hot. In oil + gee (~tbps depends upon how much potatoes) add 1 tsp cumin seeds and 1/4 tsp black pepper. quickly add the rest of the spices - was 1 tablespoon lightly ground coriander, 1/2 tsp of salt (to taste), 1 tsp fenugreek leaves (which IMO are key) Wait till fragrant, Then add the potatoes - cook until browned. They pick up all the spices. Add in red peppers, cilantro, mango powder and cook until the red peppers are done. Serve over rice is what I did, but seems to be optional. Garnish with Gram Marsala. Pretty simple. It called for way more potatoes / and like 3 red peppers - I scaled it down to 3 potatoes and 1 bell pepper. This kind of recipe is pretty easy to wing. You can adjust the spices to preference too. I like heavy spices so I didn't scale them down much.

Needed to use the red pepper up... I like Indian potato dishes. So I found this one, potatoes with red pepper and spices: I just love fried potatoes (were steamed first) with cumin, coriander, fenugreek leaves, and pepper.

Bruschetta with fresh tomato and basil from our garden. Balsamic vinegar, EVOO, and salt round out the topping. Goat cheese over toasted bread. I had 6 pieces, showing 3.

Tonight for dinner, Halibut with succotash and a herb / preserved lemon vinaigrette. Based off a restaurant dish we just had but our own creation.

From Patisserie: A Masterclass in Classic and Contemporary Patisserie this is the entire Citrus slice: My wife did most of the steps, I helped with a few - got to heat eggs and sugar to 99f then wipe to a ribbon for the first time. We don't make the macron to go on top of a single slice like in the cookbook, but we don't sell slices either. Individual slices tend to look better but this entire long thing is pretty cool It's built out of many layers in a frame designed for entremets. Here's what the cake looks like for a single slice:

New York Style pizza from Modernist Pizza! My side sausage and red pepper, my wife is not mentionable... (since not pictured) So good! Wine pizza (glass bottom is visible) is a 2018 Malbec from Repris in Sonoma.

I had oil in pan with some spices for 30 seconds, then added the onions. Cooked them until they started to change color and added 1 tsp of sugar. Over 40% or so heat on our induction cooktop I just stirred them now and then for about 20 mins until they were that color. Takes quite a bit of time to get caramelized onions.

Basmati Pilaf with Caramelized Onions and Broccoli. From 1000 Indian recipes book I've made many things out of - In India it seems this is called Bhunna Pyaz aur Hari Gobhi ka Pullao. Either way, first time I've made it - and won't be the last - I'll caramelize more onions next time.

Looking at Serious eats we found this recipe So we made it, and it's really good. We actually already had the peppers it called for.

Sometimes simple is excellent. Angel Hair Pasta + Good Virgin Olive Oil + Red Pepper Flakes pairs with 2015 HdV Chardonnay better then I expected! I just love the color of this wine.

Bought our Zojirushi shortly after returning from our 1st trip to Japan in 2013... so almost 9 years ago - pot is holding up great. We have the smallest one I believe. Induction model.

Last night, chicken sausage pasta with red peppers. I've made this often enough I pretty much got it down. Sauce has sour cream, tomato paste, chicken bouillon, red pepper flakes, pasta water. Finished with some fresh basil.

Hard plastic yes, but it's rounded and it's not scratched our bowl at all!

We've had ours about 10 years, still going strong. It's the induction model. We only use the plastic paddle or a washcloth - no metal touches the pan!

Last night, I made the same Potato curry dish from last fall, but a few changes. I steam the potatoes precut in a steam oven, so I don't have to wait for them to cool down to peal and handle. We used slightly watered down sour cream instead of yogurt. I didn't add cups of water at the end - so it's not saucy. The potatoes are fried after they are steamed (boiled in the recipe) so adding so much water removes any crispness.. It's one of the few dishes we make which has asafetida in it. It's pretty unique.

I always wanted a Gas stove... I ended up getting a high end induction cook top and never wanted gas any more. The control with induction is awesome. Super fast boil and super good control over lower simmers. Sure it's not infinitely adjustable with a knob but 1-10 with .5 intervals is enough for everything I've done. But of course in Minnesota we mostly use Gas Furnaces - and leaky furnaces are just as much to blame according to some of these articles I've read.

The wires on my probes.... they are flat metal and ouch they can hurt... I won't miss that at all!!!!

We have a Dot and 2 probes - one is designed to go into a food while it's in the oven... we hardly use that - wired ftl! The other probe is for oil / sugar - I mostly use it when I'm boiling my raspberries after centrifuging them and adding sugar to get grenadine. Got some nice video of the probe at 217F while it boils away crazy yet stable. This new gadget for our kitchen will not replace the dot, but I'm looking forward to using it in sous vide as well as the oven!

Combustion Support <support@combustion.inc> Email them - seems was a bug - claimed my referrer never confirmed - but had to have to get the email so I provided all that and got a code.

Pre-orders are up but I don't have my referral code Anyone get theirs yet?

Page has changed, now has a countdown: Makes me wonder if everyone gets it for 30% off for two weeks.

Looks like it - when I go to my status page: The referral program is over for now. Watch your email for your unique preorder discount code, good through Feb 14.

So tomorrow is the day And you can get 2 thermometers + timer in one package: Guessing one will be enough for me, since I don't roast large roasts often. Any if anyone wants to use my referral here it is: https://combustion.inc/?kid=20XNN8