robie

We were to go to our family's house. However, I contracted a URI and the family gathering includes some elderly persons. We decided to stay home. Our contribution for the potluck was to be a dish of eggplant, tomato sauce, and feta that we had eaten in Greece and Serious Eats scalloped potatoes. My wife's SIL insists on a smoked turkey from a local purveyor for the main. So, the two of us had chicken barg, eggplant, and scalloped potatoes on Thanksgiving. Store-bought carrot cake for dessert. We would have preferred to see our family but the food was good.

https://www.seriouseats.com/does-pre-salting-eggs-make-them-tough

Many thanks for all of the ideas. I went with a red-wine sauce recipe I found on the NYT website. It was delicious.

It is just my wife and me for Christmas (thanks Covid). I'm doing pan-roasted duck breasts (thanks D'Artagnan). My wife does not like the usual sweet (port-based), fruity (cherry, berry, orange) sauces used in Western cuisine. The rest of the menu is western so I'm not looking for anything asian. Any suggestions for a good sauce under that constraint? Thank you!

mm84321, is that restaurant food or home-made? We had the best borscht ever in Krakow. I've been trying to recreate it but no joy. It looked just like that though.

That looks good!

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?

That looks zer gut rotus.

I'm taking the cod out of the freezer with the plan of fish and chips tomorrow. Wish me luck!

Thank you puffin3. That is very informative. I don't think the fish is bad or really even "old." I have smelled the fishy smell before and the fish has been good when cooked. This just seemed a little stronger so I thought I'd ask. I will do the water/lemon quick bath and probably cook in a more flavorful way like curry or cioppino or something like that. I'm considering fish and chips too but I hate deep frying.

About a week ago, I bought some cod fillet at Costco. It had been packed the day before and IIRC, the sell by date was for 3 days later. When I opened the package to portion and freeze the cod (I didn't cook any just then), it smelled fishy. It had not been a hot day during transport and I have a fair amount of confidence in Costco's freshness. I have also smelled somewhat fishy fish that has been just fine once cooked. I do feel confident that that fish is safe to eat (firm texture, not slimy, no evidence of past its prime except smell). I plan to defrost, rinse, and re-do the sniff test. If still OK, I'm thinking about doing in a cioppino to mitigate the smell. Any other ideas? EDIT: If it still stinks after defrost and rinsing, I will toss it and have a little less confidence in Costco fish.