Smokeydoke

@kayb what a beautiful color on the meringue.

How did I miss this thread? I love Costco! I don't have the time to read through the entire thread, but here are some of my favorites (sorry if they're repeats): Organic Half N Half Kirkland Cheese, I can't remember the exact name, but the look like Baby Belles and taste like cheddar Parmesan Crisps Korean Pork Jerky Lamb chops Kirkland Gin! This stuff is great, I'll write a more detailed report in the Cocktail forum. Kirkland Vodka Truffle Salt I'll add more to this thread as I think of them. I have a huge list.

@PFox I'm just an amateur. I worked at a bakery in Las Vegas, but last I heard, they changed owners and it's different now. That's good because it was horrible, I'm glad I went back to Engineering.

Welcome @PFox

This was a Maple Orange-Fashioned at the local "Craft Cocktail" bar in Clovis, CA. $12.50. Is it just me or is this the way they pour nowadays? It sure seems short. That was a big-ass, ugly piece of ice. This is why I drink at home.

@rustwood Thank you, I'll look into since I will be there the first day. And I'll report back with prices. $780 sounds low, I was expecting at least 1K for a KJ, 1.2K is probably more realistic. $780 might just be the cooker but if I'm getting the KJ, I must get the divide-and-conquer, as it's one of the reasons why I'm getting the KJ in the first place.

@rustwood I'll be at the Kamado Joe Roadshow in California this weekend. I can't wait. I've been waiting sooo long for a kamado. I'm still undecided between a KJ and a Vision.

Not exactly quick, but I made a Bearnaise sauce a few weeks ago and it was delicious. It's basically a Hollandaise sauce with a tarragon vinegar reduction.

Welcome to eGullet!

A kamado will be my next big purchase, I'm thinking of getting a Vision. Any input is welcome.

Lastly got to the Last Word. 3/4 oz Tanqueray Rangpur Gin 3/4 Marachino 3/4 Lime Juice 3/4 Chartreuse Strong! Spirit-forward, no place for the liquor to hide here. I don't know why, but it reminds me of Juliet and Romeo, definitely a vegetal note coming through. I'm undecided if I like it or not. At least now I can say I tried it.

@kayb I love your blog entry, that's a nice spread for a Sunday dinner.

This is twice this month I made this dish, Teriyaki Glazed Salmon, Cucumber (brocolli) and Avocado Rice Bowl. I love it so much. Recipe from SeriousEats

@blue_dolphin that looks delicious and I don't even like chicken liver

I was motivated by the Madhur Jaffrey thread to make my own paneer, so tonight we had Saag Paneer with homemade Paneer. It starts with boiling milk, separating the curds from the whey, resulting in cheese. The cheese is left to chill overnight, then marinated with spices. Onions are cook till brown, then mixed with spinach, ginger, garlic and garam masala. Full-fat yogurt and spiced paneer are slowly mixed in. The result is a glorious mess. I'd love to make it often but it's time-consuming. It was served with Grilled Lamb Chops via Diana Henry.

I guess that could be schnitzels... looks good, whatever they are.

^^ that's lovely. I love that you did it in a pie crust, as I don't have a tart pan (yeah I know, I have everything else, but what I need). Did you do anything different to compensate? I've got some frozen pie crests that are begging to be used.

Joy the Baker's Banana Rum Cake with Brown Butter Frosting from Joy the Baker Cookbook (her first one). Wow, this was good. Joy never fails me, I don't know why I don't cook her entire book, she consistently makes the best stuff. This was made like a traditional banana bread but with rum, then frosted with a brown butter frosting and more rum. Bananas, brown butter and rum and more rum... can't go wrong with that. The two 9 inch cakes are placed on top of each other and sprinkled with nuts. I didn't have enough frosting to coat the sides, but I think it looks better naked anyways. It is very moist, sweet and delicious, the flavors work so well together. I'm not a huge banana-flavored-anything, but I love it here. The banana flavor is slight and it keeps the cake moist and dense. Love it, 5 stars, definitely a repeater. Looks so pretty too!

That's very clever, I'd make it quick before someone steals it.

Because it's all over the place? Just kidding, it sounds awesome.

I make schnitzel all the time! I use Batali's recipe for Breaded Pork Tenderloin sandwich, which is a tad boring, but very delicious. It's simply pounded pork loin, breaded and fried, then served on hamburger buns. I'll gladly make some for cook-off. I'd love to see what other variations there are, I love schnitzel, but always thought it was a homey, one-note meal. I'll love to see what other people come up with.

Chocolate Cherry Sourdough looks amazing.

Whatever happened to this guy?

Death & Co's Manhattan 3: Just Right 2.5 oz Rittenhouse 100 Rye .75 oz Dolin Sweet Vermouth 2 dashes Angostura Bitters This was the perfect combination, very spirit-forward, I forgotten how strong these are. I was flying the rest of the night.