Lovely and beautiful to look at Glass gem corn.
Hopeing Mr Barnes is someone in my family. At least the surname is.
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Never tried that. I do love cauliflower, and pizza is my favorite food!
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I used the recipe from taste of home. It wouldn’t fool anyone into thinking it was pizza, but it was tasty. I think I didn’t quite squeeze enough moisture from the cauliflower, as it was a little bit floppy. There’s a lot of cheese in the crust, so I don’t know if it’s universally healthier than pizza.
ETA: The crust was a bit too salty. I used what the recipe called for, a tsp, next time I’ll try half that.
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Here’s one vote for the grill. Ling cod can stand up to it. Rockfish generally can’t.
I’m also a fan of pan-seared ling cod Greek style with lemon, garlic, olive oil, olives and thyme or rosemary.
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i do love ling! agree with @DukeTrout , pan sear in butter or ghee. not grill.
of course, you could always make lutefisk. then do the lutefisk/lotus bao that @anon3072533 mentioned. i want some of that!
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Ceviche.
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Ooh, sounds good, I’ve never tried it with cheese in the crust.
And as far as the healthiness, I don’t know about overall, but at least you’re getting the fiber and nutrients from the cauliflower, so there’s that. Lately I have a hard time getting the daily recommended servings of fruits and veggies, period, so any kind of sub like this seems reasonable. Rock on.
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A good rule of thumb is that Morton kosher salt can be substituted 1-for-1 with table salt, but Diamond is twice that, so use half as much Diamond kosher salt flakes as a recipe calls for, unless they specify Diamond (not just kosher salt).
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Pretty sure it’s the opposite. Diamond Crystal is flakier and less dense than Morton’s, so you need to use more of it (1.5 - 2 times as much by volume) when the recipe calls for Morton’s or table salt.
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Oh duh, yes, you are absolutely correct!! I somehow turned it around in the second half of my sentence.
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Ling Cod pan fried in butter and olive oil. (1/2 here) finished in oven. Bok choy and bean sprouts side.
It got too windy to grill.
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I like em marinated “korean” style, fresh garlic, ginger, spring onions/scallions, soy sauce, brown sugar, a bit of gojuchang, sesame oil.
Poke the wings with a fork, or skewer all over, then bag them with the marinade and leave for at least a few hours, over night is better. Take em out, drain and bake them until done, and crispy outside.
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Last night I decided to do something simple, that looks fancy, with stuff in the house. (Egg and ham needed using.) I used some cheddar rather than all that moz.
I didn’t get the outside crispiness in the video. Probably a bit hotter/longer than 350F/25 min? (My mashed Yukon Gold potatoes seemed wetter than the video’s.)
The next time I have some ground meat to use up, maybe I’ll make a Sheppard’s Loaf.
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Looks tasty, but the bit where they chopped the potatoes made the tips of my fingers reflexively curl back.
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That’s not ham, that’s mortadella with pistachios. Very different product. Still a fun preparation. Maybe a glaze with egg yolk or melted butter would give a better crust. Will try this some time.
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Neat! Cool idea I will riff on when we re-enter potato season here!
Nothing quite as fancy, but I was also in one of those moods to make something nice while cleaning out the fridge yesterday. Ended up with a yummy baked pasta dish that used up the milk that was on the edge (garlic Béchamels sauce), and a bunch of random cheese (feta, parm, and cheddar), the caramelized onions I made a while ago, and spruced up with some frozen shrimp and green onions.
I would’ve added breadcrumbs if I’d been more present, but it was a hit.
Your potato-loaf post looks like something that would be really nice to bring to a potluck. The kind of thing that you overhear people talking about.
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Assuming you boiled the potatoes like they did, then perhaps next time try microwaving them instead? (i.e., like a microwaved “baked” potato—no added water)
[Edited for clarity]
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Hm. Mom’s turkey stuffing in the middle would cause fights over the last piece. (Hot and mild Italian sausage, fennel, celery… I have a lifetime supply of fennel in a jar, and need to use it somehow.)
Serve it with gravy and cranberry sauce for a tasty un-turkey dinner. 
eta: Best of all, I could do a big batch of stuffing, then put serving-sized bags in the freezer.
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