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Could be. And they probably look worse in real life!

It's a pizza only place about a quarter of a mile from my home. Fairly popular so far as I can see. I often pass it.

Japanese Kewpie Sweet "Mayonnaise".

It's a one woman show. I've not done this many at once (this is at least double my usual) and my concession to the amount will be using the food processor to slice the peppers!

Maybe the photos are AI generated!

Is this delivery place specializing in "pizza"? or pizza is just one of their offerings in a multi-page menu? It looks (from the photo!) that they're just cutting/pasting the pizza image onto the wooden board.... wonder if they ever sell any of these?

Sounds intriguing. I have a mango just going ripe, shrimp in the freezer and some wasabi, uh, green horseradish that somebody gave me. Sounds like just thing for dinner tomorrow night. I just need to know what kind of mayonnaise. Is it Chinese, Japanese, or maybe durian flavored?

Obviously you’ve done this before, a first timer wouldn’t know to do this much prep the day before. Will this be a one woman production, or do you have help?

The title pretty much says it all. Kitchen Curious, a new Vivian Howard TV series is set to start airing on PBS beginning 6 Oct 2025 Here's a link: https://www.kitchencurioustv.com

I’ve never used them but I’ve always been intrigued by Opinel https://www.amazon.com/s?k=Opines+paring&rh=n%3A8521791011&ref=nb_sb_noss

Tell me it's canning season without telling me it's canning season- 35 pounds of jalapeños tomorrow will become cowboy candy.

Moving on through the menu, at last we get some protein in addition to the cheese but still with the fruit. A delightful Wasabi Sauce Mango Shrimp Pizza. I am near speechless. One thing I’m sure of, though; there is no wasabi on or near that. It’ll be the usual green-dyed horseradish. Obligatory squeezy bottle 'mayo' action!

Do you happen to have a recipe or a link to this? It sounds delicious and making it in the instant pot is even better.

It has some sort of industrial cheese on it. Maybe not tomato sauce. It isn't mentioned in the listing. (I've never eaten it, so can't be sure). I don't think it's particularly meant to be a desert; it's just they think that's a pizza.

Brilliant idea. We love risotto and since I dicovered making it in the Instapot we have it a lot more often. I usually make mushroom or lemon and shrimp but never thought to use it as a means of cleaning out the crisper. Thanks for the idea.

I have this same knife, this cheapie Victorinox paring knife (eG-friendly Amazon.com link). I bought it for Sweetie some years ago and eventually inherited it, and have been using it for a few years. The handle recently got damaged and I'm looking for an upgrade. I prefer a knife with more heft and better balance than the Victorinox, and am comfortable spending about $35.00 or so. I feel that the Victorinox is a good value. Sweetie loved it. Any suggestions?

I posted about the dry farmed Early Girls in this topic on Aug 1. I usually stick to farmers market tomatoes at this time of year but I didn’t get enough and picked up a package to fill in. Not as good as home grown but a solid option. My TJ's has been carrying them for several years now but only for a brief period each summer.

This one's been expanded and updated. https://recalls-rappels.canada.ca/en/alert-recall/andalos-brand-pastry-products-recalled-due-salmonella

Is this a sweet pizza meant to be a dessert? It's hard to tell from the picture. Does it have cheese on it? Or tomato sauce? It almost looks like the filling could be something like a sweet egg tart topped with fruit. I hate the type of pizza that is popular where I live. It has an oily crust, and deliberately burnt edges, which is called "laced edges." I believe cheddar cheese is used on it as well. Overall, very unappetizing, at least to me.

Vegetable risotto to try and clear out the crisper drawers in advance of today's CSA delivery. I made a stock from corn cobs, parmesan rinds, and some overly ripe tomatoes to use in the risotto. The risotto had corn and parmesan added at the end, and was topped with roasted zucchini, chopped tomatoes, basil, and a spinach puree.

@BaxterBaker is ' locally ' the beef from your 1/2 cow //steer ?

I hope you aren't talking about the ground beef you just purchased? What a shame, if so! My mother learned about this recipe for venison marinade, which also works well on beef, pork and chicken. If you need careful seasoning, this may be of interest to you.

Made 2 pulled pork MXN style sandwiches (avocado, pickled onions, salsa) and STILL have enough left for another 2 sandwiches.

I've been eating grass fed ground beef for the last three months. I can easily find it in any of the grocery stores around here, even at Walmart. I am a bit skeptical of the source and quality of this beef, but I kept buying it because it was convenient and I knew in short order I'd be getting my own. The grass-fed ground beef that I bought locally tastes different than the grass-fed ground beef I was buying in the grocery store. The GFGB that I got locally tastes and smells a bit gamey. I'm having to season carefully to cover it up. The GFGB from the grocery store tastes better to me - more what I consider normal. So far, my GF beef is reminding me of the times I was served venison back in Maine. It was a chore to eat it. I like your idea of stew meat in place of some of the GB. I've added that to my cut list for next time. Greg

Tuna fish salad (a la minute) sandwich on Bread Alone's whole grain health bread. Tuna salad made with Ortiz tuna, Duke's mayo, capers, onions, celery, dill, lemon, pepper. Crudités. Essex Street Pickles full sour. Bonilla A La Vista potato chips (anyone who thinks Trader Joe's potato chips are better is certifiably nuts).