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For afternoon tea…..my first attempt of a ‘ Fusion ‘ Scandinavian/Japanese Smorrebrod ( open-face sandwich ):
Slightly toasted Rye Bread, Smoked Salmon and Dill Cream Cheese , North Atlantic Sweet Shrimps, Soy and Mirin Marinated Ikura, Japanese Mayo, decorated with Home-Grown Organic Parsley
Funky, exotic, interesting and surprisingly delish!…..though a touch too Reading More May Cause Envy…  

If you can patient for 30 minutes, you can thaw shrimp or thinner fish fillets. Place in a bowl under cold running water and you’ll have thawed seafood in 30 minutes or less. Dry and proceed. I don’t think that batter or crumbs would properly adhere to frozen seafood.

If Reading More May Cause Envy…  

To vote for Bolognese click the heart to the right. Reading More May Cause Envy…  

can you crumb(bread) or batter shrimp, fish or seafood that is still frozen for deep frying or do you have to defrost it first.

i always want crumbed or battered seafood but i can’t buy fresh and it was takes too long to defrost properly when i want to eat it Reading More May Cause Envy…  

Hard butter pie crust
I make pies with lard all the time. They turn out flaky tender delicious. This butter crust turned out hard and the bottom crust was difficult to cut. The ingredients were kept cold the dough was not overworked. I carefully watched the addition of Reading More May Cause Envy…  

Let’s use this thread to share concise weekly dinner menus for each week in October. It’s helpful if you can include your location and how many people you are feeding. Links to recipes are always appreciated, and sources help.

Will you drive out for “leaf peeping” with a picnic in the Reading More May Cause Envy…  

Hello Everyone!

I’m looking for more information on EYB. I would like answers to specific questions to decide if I would like to become a paying member.
Please answer the following questions to help me decide:

What do you like about the site?

What could you do without?

And what is on Reading More May Cause Envy…  

It’s always fun when a perennial bridesmaid becomes a bride, and this month that has happened. The Book of Greens, by Jenn Lewis, will be our Cookbook of the Month (COTM). I’ll put up a main thread on October 1st with links to reporting threads. I’m looking forward to trying Reading More May Cause Envy…  

I am a serious cookbook junkie that needs to minimize. I tend to eat paleo-ish, meaning more meat, produce and healthy fats. I love Mediterranean, Mexican, Chinese/Thai, Indian and Southern (eg Virginia Willis). Also enjoy Milk Street, ATK, Barefoot Contessa. If you were creating your fantasy cookbook library with Reading More May Cause Envy…  

As we head into winter and (I hope and pray) the Delta variant becomes less of a threat, I hope to have people over for a meal once in a while. I often serve a heavy one dish main such as Baked Ziti, Chicken Pot Pie, or Beef Stroganoff Reading More May Cause Envy…  

It’s nomination time here at Dish of the Month. What dish sounds especially exciting to cook together this month? What would make best use of early autumn produce that we’re able to get our hands on. Let’s try to find something that helps us get some of the excitement back Reading More May Cause Envy…  

So, I have been told this week that when I pick up my to-go takeout I should tip 15-20%. I will gladly tip 20%+ for a dine in experience, but 15-20% for takeout? Is this a new trend because of the workforce shortage or just something recent; I Reading More May Cause Envy…  

The nomination thread has closed and we have narrowed it down to The Book of Greens with 7 votes and From the Oven to the Table with 11 votes. It’s now time to vote for the book you’d like to cook from communally in October.

Here is a link to Reading More May Cause Envy…  

.. or adds mustard to tomato-based sauces?

This strikes me as a little counterintuitive, but a little Googling shows it’s a thing. I see many references to hand-me-down recipes that combine the two, and when I think of it in terms of barbecue, I have a copious salivary response.

Reading More May Cause Envy…  

I want to try David Lebovitz’ recipe for Caponata BUT don’t want to fry the cubes of eggplant in all that oil.

https://www.davidlebovitz.com/caponata-recipe-italian-sicilian-eggplant-salad/

Recently I roasted slices of both Japanese and Chinese eggplant, 400 degrees, 1/2 sheet pan, little olive oil and salt. I ended up preferring the Chinese eggplant (kind Reading More May Cause Envy…  

I bought a mixture of Yupik Six Seeds (see link). I would like to use these in a bread that’s a bit healthier and more interesting that the white bread I currently bake. Do you have any recipes that you are willing to share with me that uses seeds? Reading More May Cause Envy…  

Quenelles are fish dumplings, but there are many different sorts of dumplings. There is the pate a choux approach favored by Anna Willan and there’s a more densely fish approach favored by Daniel Boulud.

https://app.ckbk.com/recipe/coun07667c04s001r013/quenelles-nantua

https://www.saveur.com/pike-quenelles-sauce-nantua-recipe/

I am used to the former but find the latter very appealing. Since mudbug season Reading More May Cause Envy…  

I need to eat 2-3 very ripe bananas every day for 7 days (long story – it has to do with testing for food allergies). The problem is, I hate ripe bananas plain. So… looking for recipes or ideas that would have a LOT of banana in them. Most of Reading More May Cause Envy…  

I received a pretty bottle of cherry balsamic vinegar in- gulp- 2008. Well, actually the best before date is 2008. I liked the bottle/label so didn’t get around to actually using it- silly, I know.

Question- I read that vinegar does not expire, so can I still use this? Reading More May Cause Envy…  

Still designing my fantasy kitchen for an apartment I don’t have yet. We are looking for a pre-war apartment with no kitchen. I’m looking forward to making my kitchen just the way I like it. When we move, we will likely be required to remove everything from the kitchen, so Reading More May Cause Envy…  

yes.

also, baking soda is unnecessary.

the crispest skin comes from air-drying the pieces. i have no idea how to get crisp skin with a wet rub except for a reverse sear at the end? Reading More May Cause Envy…  

Has anyone tried this product?
I picked one of these up to try at Costco yesterday. I am thinking about quickly sautéing a few slices, cutting them into bite sized pieces and then cooling them down. I would then serve them with horseradish sauce or blue cheese sauce as an appetizer. Reading More May Cause Envy…  

If you’re drinking a lot, just watch the cream and sugar if you add it, the calories can add up quickly and possibly cause weight gain if you’re having too many. Reading More May Cause Envy…  

I will highlight the difference between a mixer grinder and a blender so that you have an accurate idea of the exact work each one has been designed to perform. Reading More May Cause Envy…  

Many people made the mistake of putting frozen fruit in a blender that destroys your blender in form of cracking sharp blades.

My recommendation is that put the frozen fruit in natural temperature water and then put them into the blender. Reading More May Cause Envy…