robie

Bon Vivant, is that a verson of Koenigsberger Klopse? The meatballs look bigger than I'm used to.

By "egg-only method" I mean the standard preparations of eggs (scrambled hard, soft, medium, poached, over-easy, sunny side up, shirred, etc.). I do not mean egg-containing dishes like frittata, tortilla, quiche, souffle etc. My favorite is over-easy soft. My least favorite is scrambled hard/dry.

Spam musubi

Isn't this just a variation of pot roast?

I ran across this story in the BBC. It's impossible for me to believe that Adria and Robuchon are wrong but her paella sounds a little bit too simple and one note for my taste. Has anyone ever had Josefa Navarro's paella? http://www.bbc.com/travel/story/20160510-the-humblest-paella-beloved-by-chefs

RRO, I guess I could figger this out via Google but your post made me wonder. Is the Australian cold and flu season May through October or something "upside-down" to what we experience in the Northern Hemisphere?

Thanks all. It looks like I have many options. I'm thinking about throwing some toasted pistachios on there too.

Thanks all. I remove the beet chunks after 48 hours. Everything looks fine. I will give everything a test prior to exposing others.

I make a cocktail called a Bolshevik. It has 3 components. 1. Beet vodka (soak peeled raw beets in vodka x 48 hours, drain, store in refrigerator) 2. Basil simple syrup (cook a lot of basil in water, remove, add an equal amount of sugar, boil x 5 minutes, store in fridge) 3. Lemon juice (done fresh). I have some beet vodka and basil simple syrup left over from about 2 months ago. It has been continuously refrigerated and I was careful with cleanliness when making them. Do you think they're still safe to consume?

I might look for some bakeries in the Atlanta area but I'm planning to make a cream cheese ice cream with rhubarb compote later this month (assuming rhubarb ever arrives). I need some kind of textural contrast and our oven is acting sketchy now and I don't trust it. What is your favorite store bought, fairly plain cookie?

The SE recipe was a success. It was a little bit greasy but I have only myself to blame because I got impatient waiting for the oil to get to 375. It is very crisp and the flavor is good. It's a keeper for me.

Hi btbyrd. I portioned and froze the fish the day of purchase (the day it smelled). The bottom line is that it defrosted in the fridge. I did the lemon/water soak and scrub and it still smells. Trash. I bought some chicken tenderloins at Kroger and am defrosting some Trader Joes sole. The chicken is fine. I will make sure the sole is OK, then fry away. Thanks all!

Thank you btbyrd. I have always appreciated your posts. I will go 50:50 like SE recommends unless you think otherwise.

Hi, I'm doing fish and chips tonight (chicken tenders for backup if fish smell not remediable). The Serious Eats recipe says 1 c flour, 1 c cornstarch, 1 egg, 12 oz beer. What would happen if I used 2 c cornstarch and no flour?