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I made Crispy Pork Stuffed Eggplant for dinner tonight. I made this the first time back in 2012. I guess I must have forgot just how good it is because I hadn't made it since. So good.................

I too am on a tomato kick. Tonight's dinner, despite my attesting in today's lunch post that I probably wouldn't want more than a salad, was a slice of tomato-cheese pie and a salad of broccoli, cauliflower, cabbage, peanuts, and barberries tossed with a salad dressing based on the dressing from this recipe. I posted about the first effort at this pie in an earlier dinner post. This time I did things differently. About a week ago I roasted the sliced tomatoes per the recipe, then stuffed them in a container and froze them until I could use them. I thawed them yesterday, thinking I'd get around to baking the pie, but all I did yesterday was prepare the elements: made the pie dough, shaped and blind-baked it, then refrigerated it; made the cheese / mayonnaise mixture and refrigerated it; put the thawed tomatoes into the refrigerator. Today was assembly and baking day. I pulled the blind-baked pie shell out and let it warm in the oven as the oven preheated. The tomatoes had thrown a lot of liquid out. I left the liquid out of the pie and drank it instead. (By the way, it was delicious!) I loaded the tomatoes into the barely-warmed pie shell, topped them with the cheese / mayo mixture, and baked. Before baking: After: And garnished: Marvelous! How much of that was due to the intensified tomato flavor because of freezing and thawing, the use of the proper pie pan size so the tomato layer was thicker, or sheer luck? I don't know, but I won't hesitate again to have everything prepared and ready for assembly. If I can lay my hands on more heirloom tomatoes before the season ends, I'm going to give them the same treatment and post about it in the Preserving topic. Then, later, I'll groan at myself for adding more stuff to the freezer. 🙂 As far as the salad goes...well, it's edible but won't win any prizes. It's based on this recipe: Healthy Broccoli-Cauliflower Salad from theplantbasedschool.com. I have only myself to blame. I cringe at the use of "healthy" when somebody means "healthful"! But I forged ahead and made their recipe to the best of my abilities. The dressing isn't very different from my basic broccoli salad dressing, except that it's heavy on Greek yogurt and light on mayonnaise; mine is heavy on mayonnaise and thinned slightly with milk or cream. The difference seems to be crucial. I'll eat the salad, but I won't repeat that dressing. But the pie, now, that's a keeper. For reference, here's the recipe one more time: Roasted Tomato Pie with Cheddar-Parmesan Crust (WaPo gift article, I hope) and here's a PDF of the recipe in case that link doesn't work: Roasted Tomato Pie With Cheddar-Parmesan Crust Recipe - The Washington Post.PDF

So, I've been watching a lot of "historical" cdramas lately, and the most recent one, they were making "flower mooncakes" in an episode. Is that common? It appeared to be roses. I'm watching through OK-ish translation, so never quite sure.

She said when she brought them that she'd gotten them for her lunches at work and really liked them but had been eating them for a while and was getting tired of them. I've got 2 more to try--one is tuna and another salmon. I think the tuna is provencal or nicoise and the salmon is Moroccan.

Thanks for sharing that, @Maison Rustique, especially the photo. When you posted about your gift, I was very curious to understand the difference between a “meal” and a tin of seasoned fish!

I posted in the gift thread a while back about some tinned fish meals my sister had given me. I finally had one. This was delicious. I had it over a bed of spinach and home-grown tomato generously sprinkled with Omnivore Limone salt blend. If you are a hearty eater, you would likely want something else with it, but I am not, so this was a perfect meal for me. Look for more tomato meals. I am making trips to Topeka to tend to my sis and BIL's cat and garden while they are traveling. I picked a lot of tomatoes today but there are tons that will be ripe later this week. And so many green ones! I texted my sis that they are going to be harvesting tomatoes into December at the rate these are producing!

I'm on a serious tomato-and-cheese kick right now, probably trying to cling to summer's glory for a few more days. I've consumed all the bacon I cooked a few days back, so today's lunch was an open-faced alternative. Toasted sourdough, slathered with mayonnaise and Zatarain's Creole mustard, topped with several slices of Margherita Brand Thin-sliced sandwich salami and some sliced cheddar. That went into the microwave for, oh, 25 seconds to melt the cheese and slightly melt the salami. The whole was topped with a slice from my last heirloom tomato, then a good-sized lettuce leaf. It was messy but delicious. I probably won't want dinner beyond a salad. (I must say, Amazon's price for this salami is lot more than I pay locally! I hope it isn't a sign of times to come. Maybe it's because it's a new batch? To be released in October (eG-friendly Amazon.com link).)

Chicken sando with apple chile slaw. Sorry for the crappy photo, but it was good. Yesterday, I had fancified chicken and waffles for lunch at a local restaurant. See here. Leftover chicken came home and wanted to be used. My favorite of the fancy additions was an apple chile slaw, which was really just julienned apples that tasted to me of apple cider vinegar, cayenne and a hint of cinnamon. I thought it would be a great condiment with pork or roast chicken. I transferred the flavors to a more conventional slaw with apple, cabbage and Fresno chiles, dressed with mix of honey, apple cider vinegar, a dried chile mix, cayenne, cinnamon and just enough mayo to bind it together. Happy with the result and would make again

Please update us with your thoughts on any options you try!

Early holiday brisket w/ prunes and dried apricots. Not shown roasted carrots and parsnips.

Tinga de calabacitas: Seared zucchini with roasted tomato, chipotle, and chorizo, plus roasted garlic, white onion, and Mexican oregano, garnished with feta cheese. I've said this before but I do love tinga. Rajas de chile Poblano: Roasted chile Poblano, sliced white onion, and garlic, glazed with a thyme, Mexican oregano, and bay leaf cream sauce. Another favorite. The two complemented nicely.

A NYTimes Cooking recipe for pearl couscous risotto with roasted cherry tomatoes, pesto, and fresh mozzarella. We were out of fresh basil so I used chives to garnish.

One of the two vendors we've been speaking to plans to use the rabbit in a 50/50 mix with chicken thighs. The other (less experienced, I suspect) did some Googling and thought that duck fat might be the optimal option. We're due to cull some juvenile roosters in the next week or two, so I plan to start saving the pockets of fat from their body cavities for this exact purpose, and we'll see how that goes. Of course, our spoiled and pampered bunnies have rather high levels of fat, by rabbit standards, but it's mostly concentrated in two strips cushioning the kidneys, running along the surface of the tenderloins. When I deboned all of that rabbit meat for grinding, I did make sure to keep it all and get it into the packages. Rabbit fat isn't the tastiest of stuff, I have to say, but it doesn't taste bad either. As long as it brings the lipid content I'm sure the sausage's seasonings will easily mask it.

Thats my experience as well. My folks have had chickens since long before I was born and they can be downright hateful birds. Snakes, frogs, mice etc.... nothing is safe from the modern dinosaurs! @chromedome what do you use for added fat in your rabbit sausages? Or are the older buns fat enough to not need supplementing?

I appreciate the responses everyone, thanks!

The waffles do look crispy! Thanks for the video, but thanks also for summarizing the ingredients and weights in this post.

I read your first post and I may be slightly off in terms of the food you are cooking. If you really have no interest in searing food, I think you might be better off with an evasee than a wok. If you want to go for a wok, having had a couple, I find cheap, thin ish carbon steel ones, well seasoned work better than fancier ones.

opted to try the enamel CI for a cheese souffle . . a five egg, for two - worked out well.

@ElsieD Yes, delicately crispy on the outside, light and fluffy inside. (If holding, transfer to a wire rack to avoid soggyness. Refresh briefly in a toaster/grill if you like.) I'll let you judge the level of crispness here. You can watch him make them here.

Are the waffles crispy?

@blue_dolphin that looks like quite the place . Id be all over the Salmon.

@AAQuesada I'm by no means a seasoned waffle-ist, having only inherited a cheap 'n' cheerful machine last year. These are by François Perret and are what I make when I've an excess of egg whites. Here's a French/English video that's pretty straightforward, and the YouTube subtitles are fine. In my small machine for six waffles: 125g flour, 25g sugar, 3g salt, 150g milk, 75g butter, 140g egg whites (four).

White Anchovy Tagliatelle pasta. This had strong flavours ( garlic and the anchovies ) mellowed a little by the lemon juice. I forgot to add fried bread crumbs until after we started. This tagliatelle is a little too wide for my liking. This is what ‘they’ call a dry pasta dish with olive oil and a little lemon juice the only moisture.

Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.

Do you have a favorite waffle recipe? those look pretty nice!