In whose book is a 7lb 11oz baby “on the smaller side”??? Is the Costco Effect hitting babies, too? Are they getting bigger? Granted, it’s been over 30 years since I paid a lot of attention to baby weight, but when the Spawns were born, ISTR that a seven-pounder was a decent weight.
Anyway, congratulations!
Smaller just in my own weird little world. All 4 of my kids (born 1999-2004) were within 3 oz of each other clustered around 8 lbs, 9 oz (had to go look), and the newbabe’s brother was 8 and 7. All of my sisters’ kids (6 between them) were pushing 9 pounds, too.
Sorry I’m late to the thread. Sorry about the cath; I speak from miserable experience.
Oh, please! You got your own full plate these days 
Another hawk on the road within 100 yards of the last! 
Recipes that recite ingredients as “1.5 Tbs fish sauce (optional)” but then don’t account for the missing salt.
I mean, 1.5 Tbs of my fish salt is about 6g equivalent salt. That’s a LOT. How can a recipe writer not address this?
Background - I skimmed about 12 or 15 shrimp “Thai red coconut curry” recipes since I haven’t finalized mine. About 8 of them had the instruction mentioned above (a couple were 1 Tbs fish sauce rather than 1.5, but still, that’s 4 g salt “MIA”).
For the life of me, I can’t figure out how a recipe writer can recite something as essential as salt levels as “optional” unless they address it. For example, sure, someone needing a lower sodium diet - but TALK TO IT, don’t just say “optional” and ignore the ramifications.
OKAY, “rant off” as the kiddos say.
That’s why I trust my taste buds more than recipe instructions. I don’t think I’ve ever even used a recipe for Thai shrimp curry.
Most frozen shrimp I’ve seen has tons of salt, too.
I don’t use more than about a teaspoon of fish sauce for most dishes, to make two or three portions, and most of the time they don’t need additional salt.
Rant1. Last night I saw another famous chef recite to their listeners that they like whisks with larger diameter circular cross section (column) handles “because with the larger handle I can spin it faster”, than those having a smaller diameter handle.
Elementary physics aside, have these folks never ridden a 10 speed bike and noticed that gear 1 (largest diameter) spins the back wheel much more slowly than gear 5 (smallest diameter)?
Sheesh.
Rant2 (or observation 2) - I’ve been looking for recipes to use ricotta and egg as a custard (like for crème brûlée or what not), but they seem to be few and far between. Maybe it’s just “not a thing”, but I’ve got way too much ricotta (several weeks half price, both major brands locally).
One recipe I did find (which is more for a whole cast iron prep than ramekins, but I’m going to adapt) called for making a corn starch slurry in heavy cream. I’ve done water, broths, etc. before with the usual result - a thin-ish liquid that lets the starch settle to the bottom, which you need to re-suspend before use.
This stuff though is weird as hell. Stiff peaks, stiffer even than a hard whipped cream, and no settling of the starch, even after 30 mins (I’m waiting for the eggs and ricotta to come up closer to room temp). I guess the starch and cream fats are interacting? Now I’m wanting to do it again, after this recipe is done, and try adding in some sugar, or some salt, etc. and frying or baking it to see what happens. Just random thoughts.
If I had a lot of ricotta I would make gnudi:
If I had a lot of Ricotta, I’d make this Chorizo & Ricotta Pierogi dish…
Pierogies
Thanks @Desert-Dan and @medgirl for the suggestions. I still have about 60 ounces of old ricotta, so these are both helpful suggestions!
Harkening back to the “food safety” thread, the one I opened tonight for making the blueberry lemon crème brûlée like stuff had a u/b date of September last. Smelled & tasted fine when I opened it, so I went forward.
with a lot of ricotta, i would make whipped ricotta and serve it on sauced pasta. so good. if you want the recipe i’m referring to, lmk and i’ll DM it to you.
this recipe is delicious
