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Speaking of bell peppers . . . Chicken stir-fried with lemongrass and chile, from Andrea Nguyen's 'Into the Vietnamese Kitchen'. I think this was the first recipe I cooked from this book, way back when I did my eGullet foodblog. Anyway, marinate chicken thigh chunks with curry powder, fish sauce, and sugar. Stir-fry chopped lemongrass, shallot, and chiles (I used a mix of serrano and red bird chiles). Add the chicken and squares of red bell pepper (I also used Poblano chile, 'cuz why not), and sear on both sides. Simmer with coconut milk until reduced, and then finish with chopped cilantro. I also added garam masala, because the curry powder was not new. Rich, aromatic, and full of flavor with some latent heat. I should make this more often. Jasmine rice and sliced cucumbers to go with.

Aww, you're so sweet. My husband is a nice husband too. He eats all the breast meat and the legs and leaves me the thights and the wings because that's what I like. Also I love Shoemaker's Chicken. Do you use only cherry peppers? That's a good solution for someone like me who has a baby-ish dislike for bell peppers.

Apparently it's "Delicious" according to my son.

Whole Wheat Fusilli with Brussels Sprouts Charred in Olive OIl with Smoked Pancetta and Lightly Dusted with Young Pecorino Romano and Piment d'Ville. Earthy and Smokey ...

they are Tools of great beauty. getting one , for a statue , in your kitchen I can see that , for sure. Just not a kitchen Ive ever been in . But , think of the other fantastic stuff that kitchen might have not really this one , its a bit tasteless .

Indeed - I'm pretty sure there was one at Otto as well.

@liamsaunt, you visit beautiful places, and eat at wonderful-looking restaurants (some better than others, according to your reports). Still, I see those fishing boats come in and imagine myself itching to buy some catch(es) and cook at "home". I've only had the chance to do that once or twice. I'd be really torn between the fine variety of restaurants -- and the attendant benefits of having someone else clean up the mess -- and picking my own stuff to cook. Do you ever find yourself tempted to pick and cook a catch? Or is that too easy to do when you're at home anyway?

Many years ago (long before all the Batali controversy) we used to go to Lupa once in a while, primarily for their house made charcuterie and a pasta or two. They had one of those slicers there... maybe one from Joe Bastianich's collection?

For the original article- that amount of $, Id buy the thicker bologna. But what Alex suggests.... I might not change what I eat but I'd up my procurement game. We are hunters and fishers and a vast majority of our protein (minus chicken and eggs) is wild. So, I'd go on bear hunts, go fishing more often, take time to hunt my local area more etc. I'd still eat elk, moose, halibut, etc but Id take more time acquiring those animals instead of quick trips to the forest or ocean. I'd hire a housekeeper/maid to clean up my kitchen messes and probably a cook/chef two days a week so I got a day off cooking.

I made a batch of Traditional English Fruit Teacakes. They are quite simple to make but they are definitely something special and well worth making. If you plan to make them, give yourself a couple hours extra because both times that I have made them I have found them to be very slow rising. You definitely have to be patient with these. They are delicious with just butter or cream cheese.

very impressive . I like this shot : no need to move too far from the Tree for a Prosciutto a d Parm.

Joe Bastianich is a collector of vintage, manual slicers (mostly Berkels). Great for prosciutto, other charcuterie, and some cheeses.

@weinoo Oh yeah . so what do they slice ?

Yes, something like this maybe:

Ckn Enchilada / purple potato/ pickled jalapeno/--sauce---ancho/cherry tomatoes/onion/garlic

@KennethT I was thinking along those lines. its massive , takes up a lot of room , in a dinning room that could b e tables . etc I agree it slices something but Id bet its not Boar's Head This is really something this isnt a slicer made in china .

I think it's a manually powered deli slicer.

Lidl is much better than Aldi over here. Far superior range of products, including great charcuterie, cheese and nibbles sections

Aldi , local now is a massive disappointment . at least locally the differences are colossal .

Im enjoying this show , for the second time Day of the Jackal https://www.imdb.com/title/tt24053860/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_day%20of part of Ep 9 takes place in a fancy hotel , by the water , Cadiz , or the like this apparatus in in the dining room . I noticed the wheel on it , so it might not be just for show human included in the snap for size : focus issues , not mine , att least in this instance another shot , showing the base. this looks substantial you turn that heavy wheel to do sometiing for sure.

Chicken scarpariello. There's a wing and a leg on my plate (Significant Eater gets breast meat, carved because I'm such a nice husband), potatoes, Italian sausage, cherry peppers, onions, garlic, white wine, chicken stock, parsley.

I saw those steroids at Trader Joe's last week! It's (TJ's) a wholly owned subsidiary of Aldi, if that makes any diff. Also, a Lidl (Aldi's main competitor) opened directly across the street from the Trader Joe's I shop at. Price wars! (Though I went into the new Lidl once, and never again). I don't necessary agree with this. Plenty of non-organic produce; probably moreso than organic.

It's more like the food I buy for other people rather than cooking for them.

As someone that HAS to eat gluten-free, I will add that TJs is one of the few brands/companies that doesn't capitalize on that fact. If a GF product costs more, its minimal, not astronomical. Their GF offerings are plentiful and really damned good. (allegedly their GF chocolate muffins are a hit with gluten eaters. My partner prefers some of their GF products over regular gluten products-english muffins being the biggest winner). My nearest store is 6 hours away and any time that I am near a store, I always shop.