What I learned today

I learned today that I can't drink as much as I used to when I was young.

I (re-) learned that non-stick does.

Yeah. And I've learned over the years to never use any kind of oil spray on nonstick cookware.

I learned today that I can't drink as much as I used to when I was young.

I'll try not to type too loudly.

I learned today that I can't drink as much as I used to when I was young.

I'll try not to type too loudly.

Please don't use capitals this morning....

[Jenise]

SHHHH, EVERYBODY, SHHHH!

That's better.

I learned this weekend while preparing a Somali dinner for a good friend that gifted me with a cookbook about East African cuisine that bananas are commonly eaten with rice in Somali dishes. It is mentioned several times with different menus and has caused comical confusion with people not in the know and used to eating bananas as breakfast or in dessert. We will give it a try.
The book will also help using that wonderful Berbere spice....another something to learn more about

[Jenise]

Oh I love berbere. The Armenian roommate I've mentioned grew up in Addis Abbaba, and used berbere in everything. These days it's how I season lamb (along with egg, dried mint and sourdough breadcrumbs) for lamb burgers using a bun that's a locally made English muffin with rosemary. Rosemary is very common in Ethiopian cooking--it's a great combination.

I learned ..... in another wonderful episode of “Simply Ming” (pork chops in a pan sauce over roasted veggies and Ming made pork tonkatsu)... that the guest chef likes to heat his sheet pan up first before he puts the veggies on for roasting

.. that the guest chef likes to heat his sheet pan up first before he puts the veggies on for roasting

I have been using just that trick for roasting slices of delicata squash.

I'm making a batch of harissa today.

Jenise, last time I looked, you were on a holy grail-type quest in search of the perfect berbere mixture. How is that going?

-Paul W.

[Jenise]

.. that the guest chef likes to heat his sheet pan up first before he puts the veggies on for roasting

I have been using just that trick for roasting slices of delicata squash.

Yes. Also, preheat it with oil if you're going to oven-roast anything with a coating on it, like the mahi I baked the other night.

[Jenise]

I'm making a batch of harissa today.

Jenise, last time I looked, you were on a holy grail-type quest in search of the perfect berbere mixture. How is that going?

-Paul W.

Well, perfection in my case means 'tastes exactly like my old roommate's', which family members shipped over from Ethiopia. I bought a little imported packet at a Whole Foods Market once that was that exact match but they didn't carry it long enough for me to buy it twice and no others have been a match, though I do like what WFM carried in their own line and one that Bill Spohn gave me in whole spice form. I've bought and thrown out a few others.

.. that the guest chef likes to heat his sheet pan up first before he puts the veggies on for roasting

I have been using just that trick for roasting slices of delicata squash.

Yes. Also, preheat it with oil if you're going to oven-roast anything with a coating on it, like the mahi I baked the other night.

Hm. Oil turns into a permanent coating if you heat it long enough. I resist doing that; I oil the food or add parchment paper when the food goes on.

[Jenise]

Yes it does, which is why my baking sheets are all brownish/blackish. I consider it 'seasoning', a good thing.

[Jenise]

I learned ..... in another wonderful episode of “Simply Ming” (pork chops in a pan sauce over roasted veggies and Ming made pork tonkatsu)... that the guest chef likes to heat his sheet pan up first before he puts the veggies on for roasting

Watched that episode this morning, and I learned that broccoli rabe is good oven-roasted! It's a vegetable I like but my favorite preps are steamed and served as a warm salad/first course doused with lemon juice, EVOO and feta cheese, or finely chopped and combined with walnuts for a pasta 'sauce'. I love oven-roasted veggies but it never occurred to me to prep BR that way. Interesting!

I've learned to pre-heat sheet pans in the oven and never over a burner. Or they warp.

[Jenise]

Today (actually, yesterday) I learned that substituting cauliflower for potatoes makes a very smooth, low-carbohydrate vichysoisse.

Today (actually, yesterday) I learned that substituting cauliflower for potatoes makes a very smooth, low-carbohydrate vichysoisse.

Good for you. I've also had success using cauliflower in cream soups that actually taste creamy without cream.

[Jenise]

Yes! That tomato soup I posted a recipe for a few weeks ago has spurred me into experimenting with other options. I kind of missed the potato flavor in the soup and think adding one but leaving the majority of bulk the cauliflower would work out even better.

[Jenise]

Today I learned that high end restaurants add a third yolk to scrambled eggs for a richer result:

"For every serving, use two regular eggs PLUS the yolk only from a third egg. I know this to be true in the 1970’s at the Mayflower Hotel, Washington DC and in the 2010’s at the Four Seasons Hotel, Austin Texas. This is the “Hotel Blend” that’s unique in taste and texture to warrant the $20 plate."

Today I learned that high end restaurants add a third yolk to scrambled eggs for a richer result:

Aha! Am unlikely to do that at home because of the waste. But maybe one day when I need egg whites for another dish, it could be a good excuse to amp up the luxuriousness of the scrambled eggs!

Today I learned that high end restaurants add a third yolk to scrambled eggs for a richer result:

Aha! Am unlikely to do that at home because of the waste. But maybe one day when I need egg whites for another dish, it could be a good excuse to amp up the luxuriousness of the scrambled eggs!

I understand. When I have leftover egg whites, I may use them as a glaze for breads or freeze them for future use.

[Jenise]

Today I learned that high end restaurants add a third yolk to scrambled eggs for a richer result:

Aha! Am unlikely to do that at home because of the waste. But maybe one day when I need egg whites for another dish, it could be a good excuse to amp up the luxuriousness of the scrambled eggs!

I prefer the egg white so it wouldn't be a problem at our house; the only problem would be quantity, and OD'ing Bob on the fattier yolks.

I recall fondly an egg white omelette stuffed with incredibly sweet tomatoes and fried potatoes at a vegetarian restaurant--rocked my world! Was wondering just yesterday when seeing egg whites by the carton at my fave mostly-organic food store if I shouldn't be a buyer. Was concerned that they might not taste as good as fresh--anyone have any experience buying/using them?