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some things quite new to me : over on the Tj's thread , @JAZ, @Jacksoup, and @Smithy tried out the Fz chile rellenos . Ive never had a chile relleno. first off : Mex-tex did not arrive where I grew up ( SF peninsula ) until the mid-60's . there then was a spectacular Mexican restaurant in Los Altos called Estrellita's it was super. why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?. My mother made stuffed GBP a few times in the '50's , and they were awful . @C. sapidus uses poblano's in a variety f dishes . and the Tj's fz versions were quite good ,l out of the AF. I asked at MarketBasket re poblanos , and sure enough , they had them . I got 4 and was going to roast them over the gas burner on the stove. but i only had those thin plastic bags used for produce. then an advent : use Corning-ware ! I heated up some water in the CW in the micro , and used that I was going to use these in some sort of corn tortilla stack // melt. I had some CkThighs , that needed a home , and used some Campbells Cr of mushroom soup : No Added Salt in a pot with no ' i ' for a change I haven't used this pan in years . it's an outstanding pan , from BB&B's early days , on sale , also using a ubiquitous coupon. poblanos ( 4 ) diced chicken , saute then 180 F IDS 1 hour diced two cans Cr of mushroom soup ( not diluted , poblanos , chicken and a little freshly grated nutmeg . If its White , Nutmeg is Nice. brought to a simmer , temp turned down for an hour or so , to let the flavors melt together . I initially planned on the cheese that melted ,and maybe more mushrooms . glad I did not add those , as I probably forgot . Less is sometimes More. came out just the say I wanted. the proportions of what i had ( 4 poblano's , 4 ChThighs 2 cans CrMushroom ) were just right. my usual current Spinach // Rice base I was going to add a little butter to the rice when done in the FT-RC. forgot . as nice as butter w rice is , this was better in the end Less is More x 2 . creamy chicken and poblano w hints of mushrooms . I knew the mixture was going to be good. it was better than good . I tasted it ! some fresh Campari and window green onions . 5 stars for sure. less is more sometimes.

Air Frier Mortadella & Swiss & Soft Scrambled egg , on TJ's Fz Naan : the Naan is right pout of the freezer , mortadella and swiss AF'd torched soft scramble delicious.

Flour tortilla, well seasoned meat, melted cheese and tomatoes. Pistachio crumble, raspberry jam, ricotta.

That's always perplexed me. I'm no historian, but without organised agriculture you're getting calories anywhere you can, and hunting uses up rather a lot of those. So the liklihood is forage first, hunt later/when you can to my mind. And yeah, paleo influencers can 🤫

Yass , I've learned is a town in Australia south of Sydney.

LOL Okay, then... "Although most of us on this forum do not eat bees..." FWIW I've deliberately eaten ants, fried locusts (grasshoppers? don't remember for sure which it was) and mealworms. The latter was at a kid-centric event at our local Museum of Natural History, when to my surprise my kids wouldn't step up and try 'em. I told my daughter "that's where the 'meal' part comes from!" (To be clear, I know that's not true, I'm just prone to Dad jokes). Which reminds me, I'd intended to post this here a few weeks ago and then forgot. Because direct evidence is scant and incomplete, scientists have turned to interesting side routes in an effort to decipher the diets of our remote human and hominin ancestors, through things like analysis of plaque on teeth and isotopes in bones and other remains. One mystery that cropped up in that pioneering work is a bizarrely inflated level of specific nitrogen isotopes correlated with meat-eating. There's a traditional image of "cavemen" being primarily carnivorous, though current research is now tending to debunk that (in your face, "Paleo" diet influencers!). So this finding with the nitrogen isotopes runs counter to much of the contemporary scholarship, at least on the surface. But there's been a big question mark about it, because the levels of those isotopes were high enough to make the whole thing questionable. This new work provides a highly plausible (if disgusting to the Western eye) explanation. https://arstechnica.com/science/2025/07/fermented-meat-with-a-side-of-maggots-a-new-look-at-the-neanderthal-diet/

You might not eat bees. I've eaten them both here in China and also in Vietnam.

I'm putting this here in Food Science because, although we don't eat bees, we certainly depend on them for much of what we *do* eat. It's about an advance in supporting bee colonies through supplemental feeding. https://www.sciencedaily.com/releases/2025/08/250822073807.htm

Lucky dogs.

We moved to a more upmarket area as my career progressed a few years ago. I was impressed to find pigs ears in the local Co-Op. Ooh! It took me a few beats to realise I was in the dog food section.

I become more scared to open this thread every day

I’ve managed to determine what some of Lay's, the secretive pizza place’s pizzas may be, not from the company selling them, of course, but from customers’ comments. Here is one. Purple sweet potato pizza. They don’t mention durian, though.

Some might say it's just amazing!

Is it a corn maze or a maize maze?

A rare repeat for us - Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - thoughtful combination of Indian and Southern US influences in a very tasty dish

Looks delicious. Sablefish is my next favourite to halibut! I find ling cod to be very similar in taste and texture so I love that too.

Sambal grouper... The grouper was pan fried and then put in the new CSO500 in air fry mode at 350F for 10 minutes. Best. Grouper. Yet.

Fish and farmer's market bounty tonight. Mrs. C did everything except the mushrooms. Sablefish pan-fried in ghee and bacon grease: Very tender. Friends in Alaska said this was their favorite fish. Eggplant, sliced thinly and prepared the same way. We also had a sliced tomato but it escaped the picture. Mushrooms in pasilla chile sauce, topped with chopped shallot and feta cheese. The sauce was a blend of pasilla chiles (roasted and soaked), roasted garlic, a long red chile from the farmer's market, Mexican oregano, cumin, cilantro, chicken stock, and a touch of sugar (which I like with pasilla chile sauces).

Thanks! We use a plucker, but some hand work is required to get every last feather.

I don't do a lot of preserving but we actually got good peaches in my neck of the woods. So 10 quarts skinned, peeled, pitted and in the freezer. 13 quarts of strawberries were hulled and roasted for roasted ice cream. The strawberries were only done up because they were excellent this year. Those two items were bagged in the appropriate portions and frozen. We also have delicata and sweet dumpling squash to deal with when they mature. In addition, we share a small garden with my SIL who lives in the boonies so I gathered up some plum tomatoes, skinned, cored, ran them through a blender and cooked down to a sauce. The sauce was then run through a food mill and run through the blender to smooth it out. There are what seems like a ton of tomatoes yet to come.

That sounds less gross than an actual FP.

nb A "proper" Frito pie is made in an upside-down bag of chips. This lets all the alleged goodness of the frito dust permeate the whole.

I made it into a pizza, too. Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.

I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans. I should make this again while peaches are in season.