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Leftover Trader Joe's Tarte d'Alsace, reheated and topped with a fried egg

I just want to mention that although I created this recipe I did not give it this name. That was done by the many friends that I have shared this bread and recipe with.

The World’s Best Banana Bread 2 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 1/3 cup buttermilk or sour cream 1 cup vegetable oil (I prefer canola oil) 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 1/2 cup raisins, soaked in rum or water 3 large very ripe bananas Preheat the oven to 325°. Prepare 2 8” x 4” loaf pans. Mix flour, sugar, soda, salt, and nuts together in a large bowl. In a large measuring cup mix the oil, eggs, buttermilk, lemon juice, vanilla and raisins. Mash the bananas well and add to the wet mixture. Make a well in the center of the dry mixture and pour in the wet mixture. Mix very gently. Do not over mix. Bake at 325° for 45 to 55 Minutes. Test with a toothpick and remove the loaves from the oven when just a few crumbs cling to the tester. Notes: 1. If you don't have buttermilk you can substitute by adding 1/2 teaspoon lemon juice or vinegar to 1/3 cup of milk and letting it sit for 10 minutes. 2. My preferred method of mashing bananas is to put them in a Ziptop bag and squash them thoroughly. Then all you have to do is cut off one corner and add it to the wet mixture. 3. I always have a jar of raisins soaking in rum in my refrigerator. If you are not so inclined you can heat 1/3 cup rum in the microwave or on your stove and let the raisins Infuse for at least one half hour. It definitely does make a difference in the texture of the bread as dry raisins tend to draw moisture as they bake. This bread is even better if you can make it with finger (or dado) bananas. Use 8 of these instead of the large ones. These bananas range from three to four inches in length. Created by Yvonne Shannon

put together a DIY eggs benedict kit after the glue dried . . .

Well, I use the same mix for popsicles and sorbets. If you’re confident that your slushie machine would turn that into a sorbet, regardless of the dial setting, then perhaps popsicles aren’t a good starting point for your needs.

I have a "slushie" machine sitting on my kitchen counter where the Ninja Creami used to be. (eG-friendly Amazon.com link) So far I have used the appliance only for shaving unflavored ice. The method consists of a compressor cooled drum that rotates at variable speed against a sharp blade. I am impressed how well it works. It takes only about a minute before ice starts coming out. Despite the name, the result is nothing like a slushie, as I understand a slushie. I'm not looking for sorbet texture. I can do sorbet in the Ninja, which now lives in the bedroom. What I am looking for is a lighter, icier texture. There is a dial to adjust the texture from little frozen curls to the finest powdered snow.

I like them well enough, but I'm a stickler for having the correct ratio of pastry to filling (the pastry has to blunt that cloying sweetness). I'm also happy that Chapman's included raisins, because I'm squarely in the "if it doesn't have 'em it's not a proper butter tart" camp. ETA: Everyone's entitled to an occasional early morning disagreeable comment. Quotas are negotiable, but increase with "time served," and there's a bonus allowance for chronic illness/pain. Yup, my sweetheart prefers the rectangular 2 litre box to the "premium" in the tub. Right now she's on a chocolate kick, but we had a couple of months of buying vanilla and then pouring ganache over it. Getting a prescription for blood-sugar sensors has somewhat altered the volume she consumes at a sitting, of course, as well as the timing.

Surprise hit at my artist community summer open house last night was lemon sour cream. Sour cream, simple syrup, lemon juice, & meyer lemon concentrate mixed to taste.

I think if you want shave ice texture you'd want little or no sugar in your flavored base so it freezes hard enough.

Finally, a cheap sardine that tastes good! Canned in Portugal. Light delicate texture and taste. 70 pence a can in Sainsbury's. They were only available in sunflower oil, brine or tomato sauce. I can see them online in "refined" olive oil, for £2 a can, which would still be a bargain.

I The packaging says Newlyn, Cornwall. There is a sardine works there, previously marketing as pilchards. Sorry to hear of your bad experience with the ice cream. It's usually well regarded. Did you at least find a nice high tea there?

Yes and with each chef it tastes different

They look really good to be skin and bone less. I've been behind some Cornish sardine tins already for a while

Recipes for popsicles and sorbets are pretty similar. In both cases, steps are usually taken to lessen the icy texture and make it more smooth at serving temp. You might want to do the opposite - leave out or reduce any alcohol, etc. Will you be using a cryostat or a freezing microtome to do the shaving? Are you wanting little frozen curls? Something more crumbly? Or something else?

Yoko Cho. Oddly enough, it's an izakaya run by Thai people.... We got there early, but by the time we left, it was packed with young (20s?) Asian kids - NYU is right there. It was ok - but I think there are much better izakayas (albeit more expensive) that would be closer to you.

When we used to fly EVA Airlines to Asia (they're Taiwanese connecting through Taipei), before each movie on the seatback entertainment system, they would play a few advertisements, one was always for Ka-Va-Lan. It's hilarious how many times you can see someone gazing thoughtfully at a glass of whisky.

Grilled lemon chicken over corn fricassee with sliced tomato from the farm near my house

@Dr. Teeth This guy has been to many of London's higher-end Chinese restaurants multiple times. Something in his timeline might catch your eye.

The origin of the whiskey itself is indeed Taiwanese … but the can (plus the whole whiskey highball in a can concept) comes from Japan 🤗

Ive got GABA on my Induction . it just soaks the rice , in this case the GABA comes from brown , not white , rice to get that GABA in an older machine , just soak the brown rice , 30 +++ minutes , then cook on Brown. the result is a fairly soft BR.

GABA brown rice takes a LOT longer that regular brown rice. Has an earthier flavour than regular brown rice.

Their bog-standard versions are actually my favourite! I have Neapolitan and vanilla in the freezer currently.

That burger certainly photographs well About the cashews, just yesterday it was suggested to me that for an even creamier/smoother result, soaking the cashews (preferably raw cashews) in hot/boiled water for about an hour would be helpful.

@Duvel is Ka-Va-Lan Japanese ? googleing Kavalan turns up taiwanese Whisky .

thanks to @weinoo 's nudge I was finally able to find and D/L'd a pressure RC manual here are the various times :