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Sometimes it's helpful to have a handle or gripper to move or remove the pan from the oven. I've been using a set of groove joint pliers for this task. They are somewhat suited to the task, but sometimes their grip and stability are poor. A friend made me aware of the existance of pan grippers. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) The shape of the head is designed to grip the rim of sheet pans and the like in a more secure manner than pliers. At least that's the intent. Has anyone used these things? Do they work as advertised?

Gruene Pfanne with Pork Tenderloin - pfanne is a broad term in German of dishes/dinner cooked in a pan (and “Gruene” is just “green”). Often the meat is cooked first, followed by vegetables, then everything is mixed together and some kind of sauce is added in the end. Here thinly sliced pork tenderloin is first quickly sautéed, then a mixture of zucchini, green bell peppers, red onion, garlic, scallions and ginger. And everything is finished with cilantro and a sauce made from soy sauce, honey and mustard

We spent the afternoon at Monomoy again You can go clamming here as long as you have a permit. There were steamers sticking right out of the sand at lowest tide My sister and niece came back for the weekend. We decided to try a new to us place in town called Pates. I took photos of the menu (the lighting was tricky, sorry for the glare and shadows) Bread with bean dip Drinks. I don’t know what my sister and husband ordered, but my niece and I both had a watermelon-hibiscus mocktail. It was pretty good. oysters Two orders of tuna cones Potato chip crusted cod Scallops with sucotash Pork chop with pork belly fried rice Seafood pan roast We ordered two desserts to share. A ‘snowball” (basically a hot fudge sundae with coconut) and a coffee mousse We were all stuffed!

In Costa Rica that dish would be called Pollo con Arroz (chicken with rice). In a Arroz con Pollo there is only about a tablespoon of chicken in that much rice. It is the national dish here that is served at every type of gathering. Weddings, funerals, baby showers, everything. The way they make it, I swear, one chicken will feed 40 people. And the traditional accompanyments are potato chips and Coca-Cola.

Tonight's dinner was the culmination of Extreme Liberties Taken. I've been admiring the New York Times recipe for Slow Cooker Creamy Tomato Lentil Soup. Part of that was to work through my stock backlog of pantry staples, including lentils. Part of that was because it looked good. And it looked like something I could throw together and walk away from while it did its thing and I did mine. In this household, "simplicity" = "complication". To wit: I could and did put it all together and let it go in the Instant Pot while I was doing other things, but I didn't actually have the ingredients I needed. Fresh tomatoes became canned tomatoes. Tomato paste and olive oil became a half-jar of Trader Joe's sun-dried tomatoes in olive oil. I did have basil, garlic, and red lentils. I put it all together, let it cook until I thought it was adequately done, then put it into 2 containers -- one with most of the solids, and one with some solids and a lot of liquids -- and forgot them in the refrigerator for most of the week. Today, I ran the solid ingredients through a blender, combined those contents with the liquids, heated it all, adjusted the seasonings, and remembered that I'm not actually fond of soup as such. Too thin. I added pasta to thicken it. I added parmesan chunks (rinds, recently excavated from a freezer defrosting adventure) to add umami. I added fresh basil, and salt, at the table. It's actually quite good. I don't think I'll have trouble eating this over the next several days. The flavors are good. But really, I prefer stews to soups. And no, I won't put my rating or comments in the NYT. I've made too many substitutions for the dish to be recognizable!

We had Arroz con Pollo for dinner. Charlie loves anything with chicken and rice.

In the end, I pureed a bunch of peaches and once dehydrated, I'll use my blender to turn that into peach powder. I decided to slice a bunch using a knife, and roasted the slices in the APO. That took care of 6 quarts. I'll do the same thing with the rest of them. Thanks, everyone, for your suggestions and comments. By the way, the roasted peaches are for a roasted peach frozen yogurt I found on the Brod and Taylor website. It's excellent.

Kia ora all, My partner and I are currently travelling New Zealand. Our next destination is Hawke’s Bay for a week or two and I’d love some ideas from people who know the region well. I’ve heard it’s a bit of a foodie destination (wineries and whatnot) but I’m keen on a mix of things. Anything from casual lunch spots through to vineyard restaurants and maybe some takeaway gems. Places I’ve already got on my list are: Pacifica in Napier Black Barn Bistro in Havelock North Mister D in central Napier Some of the cellar doors like Craggy Range or Mission Estate Let me know if there's any great recommendations out there

As if we needed another reason to make food from scratch!!!! https://scitechdaily.com/ultra-processed-foods-add-fat-without-extra-calories-and-disrupt-hormones/

Those ravioli look wonderful. I go in fits and starts, trying to make my own. Thanks for the inspiration to try again!

I used my food processor when I made a ridiculous amount of cowboy candy and honestly, Id not use it again even if I had a bushel. Slices were too thin and not uniform enough from the peppers going sideways in the chute. If you are going to powder all of the peaches, I say go for it. If you want a majority for pretty slices when dehydrated, get cozy with your preferred knife. Or pulverize them and dehydrate the resulting loose mix.

Returned from 8 days in New England and concocted lunch from what remained in the fridge. Grandpa's chorizo (still within its sell-by date), kimchee, habaneros, spinach (surprisingly still crisp and green), half a white onion, garlic, and cherry tomatoes that Mrs. C picked up while I was gone. Fish sauce and grated Parmesan for flavor.

@ElsieD I hope those are free-stone peaches ! it might work if the peaches are firmed up in a very cold refrigerator or , while still whole , in an ice bath until very cold.

my experience 'slicing' with a FP . . . you'll get peach puree....

I've been very lazy in posting, but not in cooking and taking pictures. Tho I have no debilitating after effects, energy and stamina is just not up to old standards since I had my stroke end of April. But nothing stops me from cooking and eating. @Smithy: I too made a peach pie. Haven't made one for years but this was for a friend. Need to learn how to do lattice topper but the pie was good. We had just enough pastry to make a regular size pie and for a topless small one for ourselves. Peaches have been terrible this year - o BC Freestones. When it was +30 outside, I did Chicken Souvlaki in the Ninja Toast Oven Air Fryer. Eaten with rice and black beans Have been watching a series on TV: Streets of Hong Kong, mainly about street food. Thought this looked good, so I tried it: Beef short ribs simmered with star anise, ginger, scallions, and white peppercorns for 5 hours. The meat very tender but rather flavourless as that went into the broth, which was amazing. Meat dipped in chili crisps and soy was fine. Eaten with bok choy and rice noodles. Pineapple Pork Meatballs was easy to put together and great with fresh pineapple. Sobey's had prime rib on sale, $2.00 off for Scene members ($13.99 - 11.99) plus 10% off for Scene day - firstr Tues of the month. Grilled up one steak for two of us.

As I do with herbs and a bunch of other produce stuff (scallions, leeks, greens), I remove them from original packaging, dry them off, wrap them individually in paper towels, and they go into a zip lock bag that way.

Do you know what stores stock this chocolate?

I bought a bag of pickling cucumbers (for eating), is there a preferred way to store them so they don't go slimy?

I would think k it should work if the peaches are quite firm

Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.

...and another (Dubai chocolate). https://recalls-rappels.canada.ca/en/alert-recall/dubai-brand-pistachio-knafeh-milk-chocolate-recalled-due-salmonella-0

Thanks, nice piece. Rayner was an eG person in the glorious past.

Looks like you are right, from what I can find, it’s privately owned on a private dirt road. I guess the only way to see it now is from the beach. We have been hiking in the Momomoy Wildlife Preserve the last few days. It’s bird migration time, and we have been picking up lots of new birds with our Merlin apps. There are dedicated birders with massive camera equipment out there to catch the birds coming through. I’m too lazy to even carry my basic DSLR, let alone one of those giant telephoto lenses the serious birders have. Here are a couple of pictures I took at low tide on Wednesday Neither of us felt like much for dinner, so we just ordered a clam pizza from a shop in town. We got an arugula salad to put on top as well. It was fairly good. We went back to Monomoy today and hiked another seven miles. We were unsure of when exactly the tide would submerge the trail, so headed back out of there on the early side. We went to a different area of town for the sunset. This is Harding’s Beach. After sunset we had dinner at Pisces. Martini for husband, n/a gin and tonic for me We shared a tuna tartare appetizer Then he had the same oyster spaghetti he ordered here in June I had grilled swordfish with pesto ravioli We shared a slice of key lime pie for dessert

We use the recipe from The Cake Bible - it's based on yolks, butter, lemon juice and sugar; it can freeze. We use it on cake layers, we use it to flavor our buttercream. You can add an extra yolk or two if you want it to be thicker; you mix the yolks and sugar together first, then add the lemon juice and butter and cook over medium heat (stirring constantly) and cook until it gets to 186dF; strain and add some fresh lemon zest if you want.

More baklava/pistachio stuff added to the recall. https://recalls-rappels.canada.ca/en/alert-recall/various-baklava-and-ice-cream-products-recalled-due-salmonella