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I mentioned that while I was browsing around looking at stuff for @lindag I accidentally enabled myself. Not exactly a paring knife but Amazon listed it with the paring knives: a Wusthof IKON steak knife... Bottom is the new IKON steak knife. For comparison a Le Cordon Bleu paring knife. Edit: weight of the IKON is 74.8g vs 62.4g for the Le Cordon Bleu. The IKON is somewhat handle heavy, while I would call the Le Cordon Bleu more neutral in balance.

Oh, I neglected to report back! The spareribs were pretty good. Unfortunately I neglected to write down how long I smoked them for. Last night was beef ribs. Temperature 107C for four hours fifty minutes. Final meat temperature 96C. Texture was lovely. Ribs were almost inedible due to an extreme amount of salt. For the leftovers I plan to wash off the bark and soak the meat in water before reheating.

@Smithy. A recent revelation for me, so far only used with the A4 Box and a stovetop panini pan, is that you can use parchment paper to ease cleanup, there’s always something that leaks out and cooks onto the press/pan. I’m also on the fence re: mayo vs butter for grilled sandwiches.

Moving to a different venue. While they mostly all sell the same things and copy each others menus if not recipes, this one is unique. Bewilderingly so. It’s called Lays Pizzeria although they often misspell their own name as Lasy Pizzeria. Their USP is that they only provide pictures of their offerings. No hint as to what might be in them. It may be different in store, but I’ve never ventured inside. Now, this looks like perhaps a standard pepperoni number, but don’t be fooled. I have established that ‘cheese’ is, in fact, durian! The 'pepperoni' could be strawberry jam ⁈

My favourite ice cream is Maple Walnut - maple is obviously a big Canadian product - and almost all of our neighbours have a walnut tree on their property - hmmmm

O Canada you can do better than bubblegum ice cream. I have faith in you and wish everyone over the norther border a happy and well adjusted normal life.

Trader Joe’s hadn’t yet opened?

You're making Moe's breakfast.

The galangal I planted weeks ago (I forgot how many) finally sprouted...

Made me smile, too. Thanks for posting.

I've been telling you for years. CØrn is dangerous!

This may not be terribly different from my earlier Panini-Pressed sandwiches, but I continue to enjoy my $8 purchase. There are a fair number of appliances that I've bought over the years that, if/when they die, I won't bother to replace. This I'll replace, if/when it fails me. There's an adage, attributed to Dorothy Parker, that eternity = two people and a ham. Imagine the case for a single person! Nonetheless, my favorite local high-end grocery store commissions wonderful double-smoked hams as a holiday special, and I indulged during last year's holiday season. And cut it up, and vacuum-sealed the chunks. The strategy seems to be working well. Earlier this week I started jonesing for some of that ham. Ham with potatoes. Mac'n'cheese'n'ham. Grilled ham sandwiches. I pulled out a smallish chunk and roasted it with baby potatoes and a package of Lipton's Recipe Secrets (basically, their onion soup mix). Today was my chance at a grilled ham and cheese sandwich, using my beloved panini press. Sourdough bread, pepper jack cheese, mayo and mustard on the interior. @rotuts has mentioned before that putting mayonnaise on the outside of the bread, instead of butter, made for a nice coating. I decided to try it. To be fair, I'd used too much mayo inside and needed to do something with the extra. I did mayonnaise on one surface and butter on the other. After the whole shebang was grilled I put in chopped baby greens (arugula and spring greens). See the difference in doneness on the two sides? The bottom part had the mayonnaise on the outside. It's possible that the color difference is due to more heating on the bottom plate, but I think the composition of the mayonnaise was a factor also. All told, I preferred the buttered surface. It seemed a bit more flavorful. But the entire sandwich was good, and more than plenty for dinner.

After baking - they won't win any beauty contests

I tried a recipe from Half Baked Harvest; Brown Butter Raspberry White Chocolate cookies. Our son-in-law to be loves anything with white chocolate and raspberries. I've never been a hugs fan of white "chocolate" but he is such a great help to us - I like to keep him happy. The flavour profile was great - browned butter and raspberries, yum. The recipe needs tweaking; I flattened the cookie balls a bit and then slammed them on the counter after baking but they remained a bit puffy. Worth experimenting with for sure. Before baking:

One of my favourite desserts - my daughter bakes me on every year for my birthday.

Try this

Blocked unfortunately.

I think you're going to fit right in here! I remember staying up until 2, 3 or even 4 in the morning during an eG seminar on braising! Then I'd go to work after a few hours' sleep! (But I was much younger then. 😆)

Last night I smoked beef ribs. I got to bed at 4:00.

This story from the Washington Post made me smile. The article should be unlocked; if not, I'll give a synopsis or at least post the relevant photo. https://wapo.st/461RBnQ

Oh hells bells it needs to rest as well 😆

Same here. I like them and get them during the short summer window when they are available.

I dunno, but @JoNorvelleWalker seems to keep similar hours. Perhaps she has insights.

This sounds like the opening line of an entertaining story: OK, I’ll bite. What happened in 1958 that caused you to quit Fritos?

It's 11.40pm and I'm roasting 2kg of pork shoulder. It's only halfway through plus time to get the crackling crackled. Why am I like this.