gulfporter

I like the meatball idea to preserve the flavor of it; make a richer than normal panade?? You could also go the burger route, either top with or incorporate bacon?? Sounds exciting whichever way you go!

Still good grilling weather here in Tucson. And another Costco lamb rack.

Yes, that's how we are mostly using it. I did some research and there are some dispensers that won't work with certain colors of sponges, though this one wasn't listed or mentioned. I buy my kitchen sponges at Dollar Stores in multi-colored packs. We are using a blue sponge now and working fine. When I toss it out I will try to remember to try a yellow sponge.

Yes. The ad said dish soap would work and so far Dawn is working well. I also like that the battery is a rechargeable via USB cord. Says 1 charge will last 3 months. Also you can set the amount of soap dispensed.

Mi esposo has decided on this recipe which is a Jerk Chicken by Ottolenghi. I will make a side of smashed sweet potatoes with sauteed onions and apples. I normally add chipotle to this side, but will instead add some of the warm Jamaican spices from the chicken recipe. https://ottolenghi.co.uk/pages/recipes/chicken-stephs-spice

Here's a link to the soap dispenser at Amazon, (eG-friendly Amazon.com link)

Hesitated to post this as it's not a cooking gadget. But the end result of cooking is clean-up. We have a d/w but we often hand wash items either because it isn't dishwasher-safe or it's too bulky (sheet pans). Hand-washing we use Dawn liquid; we've had it in a pump bottle as well as just the squeeze bottle it comes in. Either way, when you need a bit more of soap on the sponge, you have to put down either the item being washed or the sponge to pump or squeeze the soap. So an early Xmas gift from Amazon was this. It's great! Works perfectly, no after-use drips.

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference). I also squeeze a bit of lemon juice into the blueberry mixture, not a lot, maybe a tablespoon?? I use a pre-rolled store-bought pie crust because I am lazy. https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

I used to add black pepper to most dishes. But nowadays we make a lot of Asian or Mexican dishes and I find that black pepper doesn't "go" with those dishes. If a dish has chipotle paste or gojuchang pr chili-garlic sauce in it, black pepper doesn't seem necessary, at least to me. YMMV I'll stick with my first choice of spice, Smoked Spanish Paprika (pimenton). I buy the picante ones.

Salt is not considered a spice according to my google searches.

I stole this topic from a NY Times story last week. What spice would you pick? Mine would be Smoked Spanish Paprika

Blueberry Sour Cream Pie. My go to for blueberries. I think the recipe was in Gourmet many many years ago. These days I cheat with a pre-rolled pie crust.

Gojuchang Sheet Pan Dinner.

My last 2 sets of mixing bowls came from Amazon and both have non-skid bases, which I absolutely love! No more chasing a bowl around the kitchen counter. The ones at our MX house are plastic; my newer purchase this year I opted for metal and with lids. These, and it's showing a half-off sale price today. (eG-friendly Amazon.com link)

I like the old fashioned turkey dinner. Mi esposo detests it. We have made non-traditional meals at home when we don't have guests or go to someone else's place. I said this year I might make a traditional 🦃Day dinner since I have a hankering for it. Mi esposo offered to make a non-traditional meal and I happily agreed to stay out of the kitchen. I have no idea what his meal will be. When I nagged asked him yesterday he said he didn't either 🤨 I put the Domino's app on my phone.

White bean chicken chili. Pretty much it all came out of one can or another. Used a frozen piece of Costco rotis chicken breast. I did caramelize some onions and garlic before throwing in the canned and jarred items. Topped with sour cream and cilantro. For fast food, quite satisfying on a chilly day.

I appreciate that coming from the Expert. Your comments, recipe and instructions were very helpful. They are bit light colored, but the sides and top have a crunch and the right chew while the inside is custardy even after fully cooled. I doubt I'll get as lucky next time!

First attempt at canalés, beginner's luck as they are pretty darn tasty.

Finished product. Oh so good! Maybe could have been darker??? Beginner's luck. @ElsieD To make ghee just melt butter in micro. Set aside and wait 30 minutes or more. Skim off butter fat on top, then pour the rest carefully and leave the watery part behind.

@JeffGC I used your recipe though I also made a few changes based on my experience with my Viking oven and its convection settings. I also did not use beeswax, instead I saw a hack for that by making my own ghee to increase the smoking point of regular butter. Here are pics. In oven at point where I turned it down from 525 to 375. In pan after baking was done (I hope!). Cooling rack.

Is it this one?

It wouldn't open.

@JeffGC Thanks for the measurement. Next q: My oven has convection features....are they helpful or a hindrance?

Oh no, I am considering entering this rabbit hole 🐰 Ok, the most basic of q's....there appear to be at least 3 sizes of caneles molds. And with a rather finicky baking time, size does matter a lot perhaps. Where do I measure the canele mold---top or bottom?? My pan indentations measure 45mm at the bottom of mold (which I realize will be the top after baking) and 55mm at the top of mold (which will become the bottom). This is the pan, (eG-friendly Amazon.com link)