yes...I have a lot leftover. Probably in the toaster oven. Might even be ok cold.

I have a travellers’ tip for reheating baked goods such as croissants (at home I’d use an AirFryer which replicates this).
Pop the pastry into a paper bag and blast the contents with a hot hair dryer for a minute or so.
I discovered and honed this technique in Tokyo where I would pick up half price or less baked goods the evening before in the food basement of a fancy department store and revived the goodies at around 7am next day.

How old is your child? Sorry, but a child should not have unsupervised video chats, even with classmates, where the parents are nowhere near the child. In another room, fine, because then there is the thought that the parent may hear things. On another floor? No, that's allowing the child too much privacy when they can be chatting with strangers, etc.

My wife's favorite is the one on Touhy. I haven't actually seen a lot of Asian foods, although they certainly have a little of everything. Perhaps the one on Devon is different. Touhy is more heavily focused on Baltic foods, but you'll find everything from Finland to Greece. The one in Wheeling has more Russian food.

The produce section is multiple times better than any of the big grocery stores around here. The meat and deli area is pretty amazing as well. And check out the bakery. Happy hunting!

Thanks for the tip but I assume you would need to make sure it isn't a paper bag made from recycled paper as those can leach all kinds of toxic stuff when heated. This tart is pretty dense with all.of that cheese....i imagine it would take a lot of heat. Unfortunately I overbrowned it so I am going to have to be careful .

Have always used the paper bags the pastries came with, just assumed they’d be food safe as those same bags are used to wrap both hot and cold foods. But it’s a very good point. Saying that, any “cubby hole” - made with towels, clean (not dry cleaned) robes or duvet - can be used to pep up a staling pastry with some hot air.
Can’t wait to go somewhere where I’ll have to do this again!

I am sure that the white ones that the pastries come in are fine. I think it is the brown ones that are dangerous. Pastries and croissants and breads are much less dense than my thing---there is a heavy layer of yummy gruyere under there!

Really? I think we're talking about a 10 or 11 year old who has presumably known the majority of his classmates for several years -- you seem to be suggesting that parents or another responsible adult should be monitoring every single conversation their child has. Presuming the parents are comfortable with the technology platform and its security, your reaction seems ... disproportionate.

There's little to keep the child from ending the call early, without the parents' knowledge, and joining a different video chat.

I have a 12 year old, and prefer to keep him within "earshot" when he's online. I know we can't monitor everything, but it's good for him to know we give 2 chits about what he's up to.

Back OT, homemade chicken soup with fresh sourdough is on the menu for tonight. I may pick up a hunk of some sort of interesting cheese at Trader Joes today, to have alongside.

I don't think they should be monitoring every word but to have your kid specifically insist that both parents go to another floor of the house would concern me. Parents should be somewhat in earshot at least part of the time or at least feel free to be.

I agree it seems like an overreaction. I think it seems foreign to many of us that are slightly older. The reality is, in today's world and especially the pandemic world, video chat has become common for a lot of kids. My nieces and nephews do it for school and with their friends all the time. It's different than anonymous internet chat rooms, and much more like a phone call. When I was a kid, I was certainly allowed to have private phone conversations with my friends. I'm not sure how it's much different just because it has video...pretty soon all our "phone calls" probably will. If anything, video is safer than those old online chat rooms because the child knows who they're talking to.

Heck, I might even be swapping recipes on this forum with a bunch of 4th graders! :)

That sounds reasonable to me.

Chicken soup sounds delicious. It's snowy here, so soup would be good.
Yes.

My dinner tonight will be pot roast with veggies and potatoes. It's been cooking away in the crock pot for a few hours now.

I know it's different, but this made me think of my mom's beef stew, part of the standard rotation when I was a kid. She always made it in a pressure cooker. I'm a big fan of slow cooking -- crock pot or even tonight's dinner which is now in hour 25 of sous vide -- but that pressure cooker beef was always tender and juicy. Anyway, your dinner brought back good childhood memories from the 80's, so thank you.

I think of pot roast being in an oven despite the name. I can’t recall how I ate it and as good as it was, I want to cook roast beef / prime rib / meatloaf / other baked meat dishes first. Roast chicken like in Amelie. Surely other dishes.

tonight:
leftover chili with spaghetti
strong chance of spaghetti with Rao’s marinara & Ks meatballs. I still have leftover mashed potatoes & gravy which would be nice with beef kielbasa (despite my having had a Louisiana sausage for my luncheon.

Probably because of the "roast" part!
I've been having a lot of fun with the sous vide machine since my wife got it for me as a Christmas present. Large cuts of beef, like you mention, are wonderful cooked that way. And in most cases it's just a reverse sear. Cook in the sous vide and then give them a quick sear on the stove top before we eat. It's a bit of an upfront investment, but very simple and produces perfectly cooked meat. I can see us still using the oven occasionally for beef, but I'd guess we'll switch about 75% of those meals to the sous vide.

I've been watching the flyers for a sale on brisket at Jewel, Sunset, and Mariano's. No luck yet :)

Happy I could remind you of a great memory.

I'm getting ready to eat dinner soon, and will do that then get back to work.

Anyone have any good parsnip recipes? I meant to order three from whole foods and instead ended up with 3 lb of them.

Didn't they do that to you before with bananas or something?

I use them in my beef stew and in roasted vegetables.

I took some of the big thing of pig stew I made yesterday, added some broccoli, seasoned it up a bit more, and served in a bowl with some smoked gouda, cilantro and fresh tomato/onion/cilantro salsa, with some corn tortillas on the side.

What's she going to do with the other 2 1/2 lbs?

Share with her neighbors? Ship them to me?

Baked cod and rice (adapted from an online recipe, seasoned with orange juice, basil, thyme, lemon pepper & paprika); roasted asparagus, garlic bread.

I think of you using turnips - do you use both turnips and parsnip? I do like the looks of your stew!!

How many are in 3 lbs?
They make passable fries. Pretty much the same recipe you'd use to make regular potato fries in the oven. Also a puree, which would be similar to mashed potatoes. Boil them, and puree with whatever seasonings you want. May need to add some milk, cream or similar. I can't think of any other way I've used them other than roasting or in a stew which I think was suggested already.

Let us know if you discover any delicious uses for your 3 lbs!

I use radishes, parsnips, carrots, onions, and celery in my stew. I haven't used turnips before, but I'm sure that would be a good addition too.

After a long day in Tijuana in my younger years, we decided to spend the night rather than drive back to L.A.
We stayed at the "world famous" Hotel Ceasars where they invented the Caesar salad.

https://www.hotelcaesars.com.mx/en/tijuana-2/

14 turnips I believe. I will probably use some of them in a melange of roasted vegetables, and we might do a puree too.

I don't see a restaurant there!

Ok - turnips or parsnips now?
Possibly the same ideas apply to both, but I have less experience with turnips! Either way, 14 is a lot, but you have a couple good ideas.

Oops, parsnips!

Almost did a meal safari at FS , my friend and I just felt like staying on so we moved from the lounge after our late lobster roll lunch to 190 & also had a CNY brought down from Jiang Nan Chun , their Michelin starred restaurant .
Decided to have the semi buffet , while the SO joined us later for wanton mee / noodles


https://cimg7.ibsrv.net/gimg/www.fly...6b279c2cf.jpeg
The cold side of the buffet , the smoked pork ribs somewhat hidden by the CNY floral arrangement was delicious as with all of everything else !
https://cimg2.ibsrv.net/gimg/www.fly...b3569d8fc.jpeg
The desserts
https://cimg6.ibsrv.net/gimg/www.fly...5923bb55d.jpeg
Some of my desserts along with Camembert and manchego cheeses . The ondeh ondeh is on plate with the cookies


Oh my , forgot the chocolate ganache cake !

The greenpea & bak kwa ( dried bar be que pork slices ) cookies in the jars and on the plate are a lovely seasonal touch

Stromboli pizza.

Rick Bayless's chicken salad tacos (chicken, cabbage, red onion, carrot, avocado, cilantro, queso fresco in a balsamic chipotle dressing) and Mexican rice.

Years ago I was in a long-distance relationship with a guy who (I came to learn) had a limited food palette. He came to visit and I made this dish only for him to tell me they weren't "real" tacos and he proceeded to order a pizza. That relationship didn't last long.

We got sushi takeout and it was exactly what I wanted. And like always I ate too much.

What's your fav? Chirashi, rolls, nigiri, etc.?

Rolls and nigiri, but mainly nigiri. Mr Gfunk gets the custom fancy rolls unique to the restaurant and I get the sushi deluxe platter which is a mix of nigiri and a roll or two. TOnight they gave me a tuna roll and some kind of minced fish (maybe crab?) and avocado.

I should get the Sushi Regular platter but I always get the Deluxe and I always feel like I ate too much. :-/

Damn, that sounds like an incredible combination. Different, but certainly something I can see working and would love to try it. Thanks for the heads-up with this one, I'll have to try it later in the week!

My little tip for cooking steak: let it sit at room temperature for a little while before cooking, during which time you've smothered it in olive oil, garlic and a generous sprinkling of cumin and garam masala. The flavour is incredible!

Rainbow trout and green beans.