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Idiots.

Plenty of ads online. Designed to eliminate plastic etc etc. They have to kill a knife's edge. Wood still looks good to me.

Grilled rack of lamb.....oh the flare-up! Time to clean the grease tray 😇 Side is white bean salad with grape tomatoes in a light pesto, topped with garlic bread croutons. Cherry-chipotle dipping sauce.

A quick hop from Sumatra (yesterday's lunch) to Singapore - Peranakan style chicken curry made with homemade curry powder, and curry leaves and lime leaves from the garden.

Oaxacan chorizo, Savoy cabbage, and sliced onion with a sauce of cooked down tomato, long red chiles, garlic, black pepper, cayenne, and fish sauce, finished with feta cheese.

a bit earlier , above ' I made Pork Ragu ' iPot ' same sort of thing here , but the pork is goiing to be previously 1 SV , then 2 InDoorSmoker I have 3 versions : S Spanish = smoked Spanish paprika , F French = Thyme and Rosemary M Mexican = Cumin these were to be used for Carnitas and sandwiches. I decided I had too many F's. it makes a fine sandwich sliced thin , but I wasn't going to eat that many So : more Pork Ragu ' iPot ' but with these pork logs as the meat. 3.5 lbs ' S ' thawing in the singk ready to go getting color on the pork I think @Duvel would appreciate this pic : juicy , tender pork w a light smokiness. I tried one : outstanding. both pans are new Tramontina Professional Fusion https://www.amazon.com/dp/B01N8S7QZG?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 both 10 " and 12 " I have pans that are very very nice for this step : T-Fal but but I wanted to ty these . very similar price that's the bottle of wine going into the iPot , reduced to just short of a glaze : down to less than 10 % , in the same pans I also Cuisinarted 2 lbs of brown muuchrooms , and cooked down to browning . using the same pans. nice everyting into the iPot : 2 cans MB crushed tomatoes , no added salt . 6 garlic punch-outs , Dorot . Mushrooms , Pensey's Tuscan blend herbs reduced wine . iPot 45 Min HP , then shredded w hand masher . The flavor here was Astonishing ! deep, rich , w a mild smokiness that didnt overpower the other flavors. a big winner for sure. add I added cream cheese and Dorot basil . I add the cream cheese for richness and creaminess I do it this way so the CC just melts and does not scorch . 15 - 20 min LP , natural release I always use natural release as 1 ) Im not in a hurry 2 0 and there is no Ragu splatter all over the top. cooking down in the sink w IceBricks , I easily make in the New refirgerator. portioned out into Brick Molds : 24 oz semi - disposable plastic storage containers more about these vital container later the red towel was to dry out the bottoms of the containers as the were wet. these go into the refrigerator , covered , over night then into the freezer , then Vac'd into Bricks , and added to the ' Brick Library " on the side of the freezer downstairs. fit perfectly . Nest time , Im going to omit the cream cheese . the above is delicious , 4 star , but Id like to try the identical w/0 CC would be a bolder flavor , different , still starts but Bold ( different from Hot ) this is not hot at all. Im very pleased this worked out so well. the Ragu this was is the next level up , but Excellent.

Like @rotuts, I look forward to your trips as well, so thanks for bringing us along again! I'm happy to see that your weather or air quality wasn't affected by the Sahara dust as I've been reading that it's affecting some other parts of the Caribbean right now.

The temperature hit 38℃ today, so I cooked as quickly as possible then served it cold. Stir fried freshly peeled shrimp (by which I mean they were alive ten minutes before they hit the wok. Stir fried octopus Served those to myself with a Mission brand Naan. God it was awful. Only took one bite. Sweet and cloying.

@liamsaunt thank you again for taking the time to take us along. Your trips are throughly enjoyed here , and I for one look forward to them. Thank you one more time.

Last installment. None of us were hungry when we woke up, so we spent the day at Cinnamon Bay swimming. Such a pretty beach Wd ended up going for a late lunch/early dinner at Skinny Legs. They basically serve burgers. Setting Drinks. A margarita and a painkiller. Cheeseburger in paradise? Some people think so. They offer veggie burgers too a slice of key lime pie to share. It was frozen and tart, just the way I like it. We then went to Hawksnest beach to eke out the rest of the sun from the day. There was a little sargassum on the beach but the water was clear. And that concludes this visit to St. John. See you on the dinner thread.

Lots of rain for us too. Tomatoes are slow getting red, but doing OK. Early Girl >> Celebrity in flavor. Henry-the-turd only got one good one.

OMG I missed this until now. I love Peeps. And wine. This must be a sign.

Yes.

I'm jealous of all of you and your berries! We've gotten SO much rain this summer. Our property has been in the monsoon sweet spot. From April until now we've gotten roughly 30" of rain. That's a lot for us. Rain gauge from July 24th am to July 25th am--almost 6 inches. \\ The lake in the background is the garden. Getting enough tomatoes to eat every day plus a ton of cherry tomatoes that I'm drying and keeping in olive oil. Dunno about any canning this year....the plants are stunted and even the green tomatoes are splitting. Plus side is we've barely had to run the irrigation which saves a ton on fuel. The river flooded a bit a few weeks ago but I don't think it did much damage to the corn. We'll see how August and September go. It's hot as hell --humidity is through the roof as you can imagine. We are under heat warnings most every day lately. Cucumbers are doing well. Peppers are super stunted. Maybe by December I'll get some jalapeños 🙄. Harvested all of the onions. Several had rotted due to the rain but I still have a nice stash in the fridge outside. Tons of watermelons on but I'll be shocked if they have any flavor. Too much rain makes them...well, too watery. Green beans are just now coming on. Anyway, just a little garden update from over here.

Gazpacho is another idea for those overripe tomatoes. Refreshing, filling, cool / cold.

Is fried mantou a thing there? I've seen that in Singapore...

I've seen this in a few places in Indonesia also - but always in places that are serving foreigners, almost exclusively - like dive resorts whose clientele is mainly European or Australian (and the odd American or two). Otherwise there's nothing resembling bread at all. Unless, of course, you're in a cafe or higher class hotel in Jakarta, in which case all bets are off. It could be just like a French boulangerie in those places!

So many nice people here on eG , eh ? F.D.: I use the ' eh ? ' out of great respect for our friends N of the B .

I would commit atrocities to have a supermarket like the first post near me.

Get well soon! ❤️

Like slice of toast with your breakfast? You could use your phone translation app to ask for toast in a restaurant. You won’t get it though unless you are in a hotel breakfast room or restaurant catering to foreigners. All the translation apps translate toast as 土司 (tǔ sī). This, as you can see, is a sound-alike loanword from the English toast. Except it doesn’t mean toast at all. It is what linguists call ‘a false friend’. Sort of like when French learners guess ‘travail’ means ‘travel’, when it means ‘work’. It simple means 'sliced bread'. Some joker saw sliced bread and assumed it was that mysterious thing he’d heard of but never seen – toast. Misnamed it and it stuck. So, that's what you’ll get. Dreadful, low-quality blotting paper slices of CWP ‘bread’. Often sweet, too. 土司 (tǔ sī) - 'toast'? Here’s a tip. Instead of asking for 土司 (tǔ sī), try asking for 烤面包 (kǎo miàn bāo) . This is a more accurate translation and translates as ‘broiled / grilled bread’. However they will in 99% of cases take some of the blotting paper and broil that then serve it cold.

Chicken noodle with dumplings soup.

I’ve said this before and I’ll likely say it again because it bugs me. If you are coming to China for any reason and are partial to the occasional sandwich, unless you are in Beijing or Shanghai, you will be out of luck. Most Chinese don’t know what bread is, They think they do but are very mistaken. What passes for bread here is 99% of the time cake. Bread shaped cake. Breadalike. China’s breads are almost all steamed rather than baked. So I’d like to introduce you to some of what I can buy anywhere but never do (and a few exceptions). I’ll start with 馒头 (mán tou), probably the most common. This is a steamed roll made from the same dough as 包子 (bāo zi), bao buns, but unfilled and often sweetened with sugar. Occasionally, they are coloured using vegetable (or artificial) dyes. depending on what colouring agent is used, these may or mat not taste any different from the plain ones. Images from Meituan online shopping app,

It sure looks small. Would your bread pans fit? Can it roast a 5lb chicken?

It's no bother.