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Breakfast outside at my son’s place. Scrambled eggs on toast with tomatoes and baby bocconcini. An almond cream croissant to share as a finishing sweet. Takeaway coffee from the cafe nearby

Good points . temperature differences aside we both get a superb amount of gelatin. granted , I concentrate it on purpose .

Mapo tofu tonight (and lunches for a couple of days). My first attempt. Next time a little more sauce and medium tofu. I could only find firm or extra firm.

TJ's lemon pasta, snap peas, yellow zucchini and red peppers, dressed with TJ's lemon pesto. I often photograph my plate next to a window in the living room and must ask my assistant to step aside… Today, he was puzzled, but obliged. Sometimes I have to haul him away and shut him up in my bedroom.

Leftover Shoyu Chicken and Rice: 1½ thighs were left over from dinner last night. Heated them in the sauce, used the sauce to refresh the rice, had a glass of tea with the meal.

I do mine in large pot at a bare simmer (the old fashioned way). At 2 hours I strain the stock, trash the veg then add the bones back to the pot and cover with cold water and bring up to a simmer again. I was super impressed how much gelatin I got considering I didn't add any chicken feet and the broth had more flavor than I expected as well. Oh and when I go over night I just put it as low as possible and put the pot to one side of the flame

@AAQuesada thank you for those ideas . Ive found that chopping the bottom of the leg for marrow , probably adds little marrow to the stock . this in an iPot HP 1 hour. Im pleased with that , as i did not care very much for the flavor of the cooked marrow. when you say you pull yours @ 2 Hrs : how are you cooking for those 2 hrs ? @ 2 hrs , you pull the chicken out of your cooking method ? then , you continue over night w the stock ? what heat method are you using then ? I think its fine to chop the bones making your ' personal ' stock . I will chop off the bottom of ChDrums , as I pull off the skin , as its easy to do . next time . but not for the marrow . for easy of getting the PITA skin off .

I do this when I make chicken stock and have been very happy with the results. Legs make great stock! I pull mine at 2 hours because I feel the flavor is best at that point then add more water and let it go overnight to really get all the gelatin

It's a great ingredient I love making Negishio condiment for grilled meats. It's basically diced Negi with salt, black pepper, sesame oil some ajinomoto/chicken powder for that msg hit if you want.

Singapore style headless fish head curry (mahi mahi) with masala potatoes.

I’m so sorry you’re dealing with this, @Tempest63 and hoping, along with everyone here, for the best possible outcome!

Grilled chicken thighs with lime basil butter and corn, plus tomato salad and some grilled bread

Good wishes @Tempest63.

Ive been working w Stop&Shop chicken drumsticks decided to SV a batch , freeze , for later use as dark meat Ck for other dishes . I dont like CkFat, so skinned the lot : 5 lbs . nice and plump these are. bagged SV later tonight , chill and freeze . just Thyme and Rosemary . I thought it was going to be easy to skin these . Grab the skin , blunt dissection down to the small end , rip off the skin. its a bit of a PITA , that end bit . but I think it will be worth it in the end. next time Ill just pull the skin down to the end , then chop the end off . just tendon down there on another thread , I looked into CkMarrow . fount it not interesting at all. but iPot'ed nothing much seemed to happen to it , so I doubt much would happen to it SV 150 F a much lower temp than HP iPot. Im thinking 145 or maybe 150 F , 8 hours or so. rapid chill . freeze . next time , Ill do all bags 2 CkDrums // bag.

I make naan-ish AF pizzas from time to time , remarkably easy Campari tomato , thyme , fontina cheese AF'd . about 4 - 5 minutes plated . w EVOO quite nice . added Chipotle tabasco to live it up .

Over on the IDS thrad https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890 I smoked two trays of CkDrums, for the purposes of making CkJell Stock : 6 legs , in the 6 qt iPot water to allmost cover ( 6 cups ) after 1 HR HP . I immediately release . it save time as this will be a 3 X stock . Ive discovered w past sessions , using quick release the steam lost equals about 1 cup of water from the iPot. this concentrates the stock , ' seamlessly ' w no extra work I hand mash the legs , getting to a state of muscle strands . I iPot 30 min more , HP . the solids are removed and jus pressed out via a hand potato ricer . this was done three times ( 3 X ) . the last session , above. the stock was strained to remove any remaining strand , cooled in the sink then added to my Brick-Maker containers a little over 4 cups 3 X stock. I refrigerated the three containers over night . later today Ill place them in the freezer for 15 minutes or so facilitating the removal of the fat , then overnight again in the freezer , then vac the bricks and keep in the freezer for future use. I open the Vac'd bag , quickly remove the CkJell I plan to use , and re-seal in the chamber vac the same bag. works quite well.

That package was puchased at Yaoya-San, a Japanese market in El Cerrito. I purchased the replacement kombu at Tokyo. Didn't think to save the kombu and have the folks at Tokyo look at it. The folks at Yaoya-San cheerfully refunded my $$$, though.

I'll echo this one, @Tempest63. Sending more positive and healing vibes!

@Shel_B Did you get it at Tokyo Market? I'm sure they won't have a problem with the return. And someone there might know what kind of mold it is.

So sorry to hear this, @Tempest63. It's a lot, for sure. All the best.

@Tempest63 I'm sorry to hear this. I hope your operation is a success. Please let us know how it goes.

A favorite of mine , Jamie Oliver , seems to still be going strong. ' Eat yourself Health ' is current . Ive learned a great deal from him , over many years. Tom Kerridge also has ( fairly ) current show , ' Pub ' and a travel show to Spain. he points out clearly and early , the Spain show is sponsored by M&S. but there is 50 % cooking along w travel. in terms of competition shows Great British Menu , an exceptional show early on for several seasons , now seems to be pretty much about props , not food so much. Ive given up on them several years ago

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.

It's a good thing I'm bald because there was a lot of mopping action on my head with this dish. I picked up a tray of smallish green peppers off the quick sale table and roasted them a few days ago. I sampled a liitle bite from one of the peppers and it seemed pretty mild so I chopped them up and added to some smoked turkey leg quarters that I was clearing out of the freezer. I had a small can of chopped jalapenos on standby in case the stew was too mild. They definitely weren't needed. I ended up with a very h🥵tly spiced turkey and green chili stew. I added a couple of cans of white beans to tame the heat a little but you still felt the heat as soon as you stopped eating. The roasted pepper on top is a mild gypsy green pepper that was added as camouflage.

PBS cooking shows ATK , Cook's Country , Lidia's kitchen , Pati's Mexican are $$$ streams for the company that makes them . quite some time ago , I noted that PBS cooking shows had less time cooking //30 min than FoodNetwork. Ads for PBS , ads for the cooking shows products , etc. I have no idea if PBS paid anything for them , as it was a win // win financially for each party. One particular show on PBS some time ago , was clearly given to PBS for free. it featured a long time prominent ' style ' personage , and PBS was glad to get something for free in spite of the personalities felony conviction . they did place the show early in the cooking show ' day ' , saving the Meat and Potatoes for a more Prime cooking time : Saturday afternoons , USA