AlaMoi

there are different "definitions" to an eclair - tube filled is one of the more common, but not a tube-filled style https://www.sbs.com.au/food/recipes/chocolate-eclairs this is a bake&cut&scoop version https://www.tasteofhome.com/recipes/chocolate-eclairs/

it's just a double cheeseburger that is celebrating 'coming out'

uhmm, from drooling in a-many-a-bakery, there's two variants for eclairs. one is the 'cut and spoon on' . . . the other the no cut, 'tube cream filled' type. never experimented with the make/bake bit - but I'd suspect the type of dough is a major factor in whether they have to be 'cut&filled' or 'tube stuffed'

Bauer & Black was a pre-cursor of Kendall - and did indeed have operations in Australia - where 1T=4t . . .

oh... the crab ans boursin would be a hit here! also interesting aternatives in the olive loaf article. appreciate the tips! this is my home rig for thin slices

browned / seared, slower finish cooking . . .

do luv' a good thin slice of rolled up beef. made a pair of homemade gadgets so I can produce thin even slices. now . . . my typical world of experience is German "rouladen" - thin slices rolled with fine diced mushroom, onion, pickles. good stuff, but there has to be more / other delectable beef roll ups. any ideas for alternate "stuffings"?

stumbled over this a while back - veddy interestink snack food . . . https://nouveauraw.com/reference-library/soaking-nuts-seeds-and-grains/pistachio-nuts-soaking-and-drying/

tabular data here - https://meltingpoints.org/cheese-melting-point/

"I'd be very surpised if Mongolia uses c⊘rn starch. . . ." indeed - a New World crop not likely to have been used . . . but perhaps something similar . . . with the recipe author/developer substituting 'something more available' in western markets...? it's not like one can trust any ole' thing you find on the internet . . . . to paraphrase the Bard .... "the result is the thing" I have potato "flour" - wonder if that's the same as potato "starch?" I see some speri-minting in the future . . . one of the culinary 'rumors' is cornstarch 'tenderizing' [meats] - I wonder if 'most any ole starch' has the same effect, or is there a specific chemical(?) process that makes cornstarch 'more better' than others?

sometime back I encountered a recipe for Mongolian stir-fry. the usual vegetable items/step - but the beef strips were treated with cornstarch vs/. nothing vs flour . . . "Treated" meaning .... beef strips plunked into a bowl and tossed in corn starch to thoroughly coat - 2-3 hours of bowl time - with repeated tossings to ensure the beef strips were generously and completely coated. pan fried, the results were stunningly delicious crispy strips of beef..... more recently "chicken stir fry" hit the menu plan . . . and I opted to try the cornstarch trick on chicken strips. and it worked, most splendidly - pix'd are chunks of chicken breast plunked in corn starch and tossed/retossed for 2 hours. pan fried in oil - I took this pix on paper towels as they drained to show . . . yeah, not deep fried but 'does well with a draining' given the chunk size, takes only 4-5 minutes per 'batch' - the results are tender chicken with a crispy coating. if you've not tried the "extended" dredge in cornstarch for beef/poultry/_and fish_ - I can highly recommend giving it a go....

a spinach-bacon-cheese quiche. simple, quick (except for pan crisping the bacon....)

sad, isn't it? the bulk product, or similar,,, : https://www.webstaurantstore.com/martins-quality-eggs-20-lb-bag-in-box-fresh-liquid-whole-eggs/873331016.html they pour it into a pan and bake until firm, or over firm, or dry and crumbly and really terrible . . . otoh, we've stayed at budget places where the cook baked, stirred, tended the operation and turned out reasonably decent 'scrambled eggs' - entirely edible, certainly not even close to home made scrambled . . . but . . . it's not the hotel/the chain . . . it's the person doing the breakfast prep / cooking. same with oven baked bacon - - - and oven baked "sausage" there's a big big difference from the cook just tossing the stuff in the over "per directions" and a cook that turns/flips/whatevers during the bake cycle. or uses a rack instead of letting the stuff swim around in its own fat until the time rings . . . . same with breakfast pastries - one place had incredible stuff , , , so I asked . . . turns out they get their pastries from a local shop - made fresh that morning . . . not from a box of six dozen assorted frozen Danish . . .

@ElsieD - I crack an egg into an empty bowl, then gently lower it into the simmering water - and it floats . . . coddled egg and poached egg are technically different - but the end result is quite similar.

I use a small glass bowl - floated in simmering water , , , easy to monitor for desired poachedness....

a lot of the cherry tomato types do well in winter cultivation... I usually go with Romas in the dead of winter as the 'least worse' of bad choices - sometimes the Campari are decent - but they're iffy. most of the 'on the vine' types here (central PA) are from Canadian greenhouses - I guess the cost of hydro-electric makes it 'doable' - would not work locally.... the yum factor varies tho.

(sigh . . . the names thing, again , , ,) never heard of a waxberry - so I went looking: https://www.specialtyproduce.com/produce/Waxberries_8460.php Waxberries, botanically classified as Myrica rubra, are an unusual fruit belonging to the Myricaceae family. https://en.wikipedia.org/wiki/Myrica_rubra Myrica rubra, also called yangmei (simplified Chinese: 杨梅; traditional Chinese: 楊梅; pinyin: yángméi; Cantonese: yeung4 mui4; Shanghainese: [ɦiɐ̃².mɛ⁴]), yamamomo (Japanese: ヤマモモ), Chinese bayberry, red bayberry, yumberry, waxberry, or Chinese strawberry (and often mistranslated from Chinese as arbutus) is a subtropical tree grown for its fruit.

we've used Cento for years - good stuff. not only the RWV - but everything we've used from the Brand has been good stuff....

DW uses the 3-ring binder and plastic sleeve approach. I use the terrabyte hardrive and sub-directory approach. - typed into .txt files - screen captured to .jpg files -downloaded to .pdf files nada-nothing-of-consequence. many of the recipes I have converted to "editable" files because . . . . as illuminated above, , , one needs the ability to add "notes" to the basic recipe.

head on / off - all the usual cooking methods apply - however comma, I would not spend buckets of money on "fresh" shrimp that due to min. quantity you will have to freeze. been there, done that - froze shrimp is a serious step down from fresh-never-frozen.

well, did a second dinner on the left-over ham hock & beans - and now there's not really enough meat for anything other than a 1/2 sandwich . . . @Kim - that does look to be a tasty recipe - curious add with the cream cheese . . .

aw shucks . . . Oysters Rockefeller on the hoof . . .

(sigh) bacon is not bacon is not bacon, either.... most all of the national/big name brands are "wet cured" - injected with solutions that near instantly turn them from pork into bacon. some brand curl up like sow bugs, others not so much. we have an Amish market where one can get dry cured bacon - salt/sugar/hung/dried for 3 months +/- various smokes available, thin/regular or thick slice . . . the proprietor - who did the dry cure process in his own facility - retired, sold the business, the new fellow apparently buys his dry cured bacon from another supplier - and the jury is out as to whether the quality is the same. it is vastly superior to brand name wet cured, but not quite as good as 'the old stuff' the prior dry cured did a nice crinkle 'curl' - the new stuff methinks is not as dried and tends to 'more wildly curl' to the point a bacon press is most useful / needed.

... I'm doing old fashion crank meat grinder - no 'food processor' involved . . . tips on the adds / etc are appreciated! tomorrow is 'start day' - will post results....

I fried it "my mom's way" - and next event was requested for "more crust" - it's definitely like mac&cheese - _very_ dependent on prior experiences . . . those who gag - well, they're missing some stuff . . . same as Spam - it's a savory product which those who never ate it, hate it. albeit . . . scrapple is a huge more variable product than mass produced Spam . . . weird side bars . . . . I was a weekend house guest . . . and the host served up scrambled eggs . . . and, as I wolfed into it, he asked 'do you know what that is? calf brains, said he . . .' expecting I suppose some 'shocked' reaction - but my grandparents, where I spent half-summers, were late age pioneers - no phone, no electricity, farm it, raise it, butcher it, or starve . . . so . . . basically: 'been there done that" so I asked for seconds.... my host was a Rhodes Scholar and family scion,,, of Bilger Brewery (Germany) - currently those recipes being 'brought back' as mega-breweries seek to establish a niche position.