What’s you ratio Lingua ? My favorite sauce for picatta also . I found these great capers at our local market . I get a small jar for around 4 bucks . They are in salt and produced by Agostino Recca . The same company that packs my favorite anchovies .
Hmmmm. I don’t really measure ingredients, I’m a baller. An eye-baller >groan<
Annnnnywhos. Juice & zest of one lemon, a few grinds of TJ’s lemon pepper, maybe a couple TBSPs capers (guessing here, use as many as you like, frankly) chopped up. But I always deglaze the pan with a “splash” of white wine first, then add the lemon/caper mix. I suppose I should add fresh parsley, but I never do.
Depending on the consistency of the pan sauce, I might add a bit of butter to mount and/or a few shakes of flour.
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I figured you were a eye-baller . I never measure anything either . Thanks and I’ll do that next time I make picatta .
Love the stuff as well. It’s great in Korean soups when I don’t want a fall-apart kind of texture to my tofu. The Indian dish sounds right up my alley so I’m going to put that one in my back pocket.
I literally buy several packages every time i go to trader joe’s-especially since it’s vacuum packed and lasts forever- i totally hate pressing tofu and have never got it so firm and dense either.
I’d be honored! 
Smacked cucumbers were all i wanted. Just a big fabulous bowlful. I added in a bunch of edamame and some diced smoked tofu. Glass of reisling a la carte.
A new pint of coconut bliss ice cream will be for late night snacking 
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Another pizza starting with TJs dough. Tomato sauce (thank you Marcella), onions and leeks sliced on the mandoline and then ‘drained’ on paper towels. Mozzarella in ‘chunks.’ “Italian sausage” made from our ground sausage with the appropriate seasonings, pepperoni, grated Parm.
Heated the stone at 550 for 45 minutes. Rolled out the pizza dough on parchment paper which I then put on the stone. No, it didn’t burst into flames 
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What’s the name of the mexi-diner place? You’re in SF, I think? So am I.
yes. it’s called Mission’s Kitchen, on Mission. total dive, not sure I’d wholeheartedly recommend it… it’s cheap, huge portions, nothing fancy, as many misses as hits…
The crab cakes turned out well, tho I’ll continue to tweak the “recipe”. Adding the fresh tarragon was def a good move, but they were wetter than I would have preferred them. Perhaps I just need to make more & smaller cakes. Made two dipping sauces: habanero/lime/paprika (which initially was SO spicy I ended up adding cream and tomato paste to crank down the heatt) & mustard-horseradish. Both were well received.
I was a little generous with the hollandaise over the asparagus – at least for photogenic purposes… b/c there is no such thing as too much hollandaise.
Dessert was lovely almond cookies (soft & very almondy) from a local bakery. Liked the flick, which inspired some interesting discussion.
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Pad Prik King Goong (Shrimp & string beans stir fried in red curry paste).
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Messy to eat like that unless (a) you’re using a knife & fork or (b) you don’t mind being up to your elbows in hollandaise.
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This crab cake recipe (from Zimmern who can drive me crazy but does some good things) is my go-to for several years now. Even my 18 mo. old granddaughter scarfed 'em down
http://www.foodandwine.com/recipes/baltimore-style-crab-cakes
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I use that recipe too
Using a knife and fork for dinner! What a novel idea, Harters 
Whaddya think, we’re savages ovah heah or sumtin’?
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Interesting. When I first read “Baltimore-style”, I was worried they’d contain the nastiness that is Old Bay seasoning. Thankfully, it does not.
The recipe is pretty close to what I did, but I used cayenne instead of hot sauce, since I knew the dipping sauces would be spicy, and our friend isn’t crazy about too much heat. I also didn’t want to overwhelm the crab flavor.
Lastly, I find that finely diced pepper & celery adds texture, and don’t consider it “junk” like monsiuer Zimmern.
WFD: ~ Garlic-Mustard Marinated Pork Tenderloin: lemon jc, olive oil, garlic, Dijon, rosemary, thyme, Tellicherry pepper.
~ Barley Pilaf with Cashews and Spices: diced onion; walnut oil; pearl barley, chicken stock; ground coriander; ground cinnamon; S & P; cashews; minced parsley over top to garnish each plate.
~ Grilled Pineapple.
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Cheeborgerz are up @casa lingua, pre-work: 80/20 ground beef, sharp cheddar. thinly sliced red onion pour moi, iceberg, sesame rolls. Roasted tomato mayo for me, ketchup & mustard for my man.
Looking forward to it, as it’s been a while since my last cheeborger.
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Yesterday I OD’ed on lamb steaks, today OD’ed on liver. Slices of apples were fried together with the organ, the smallest piece I could get from the Turkish butcher. Smallest next to other pieces but very thick.
I trimmed the thinner outer edges of the liver, chopped up the bits and stirred into the dumpling mix (mashed potatoes, flour, Greek thyme etc). They look ugly but tasted OK!
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