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Lucky dogs.

We moved to a more upmarket area as my career progressed a few years ago. I was impressed to find pigs ears in the local Co-Op. Ooh! It took me a few beats to realise I was in the dog food section.

I become more scared to open this thread every day

I’ve managed to determine what some of Lay's, the secretive pizza place’s pizzas may be, not from the company selling them, of course, but from customers’ comments. Here is one. Purple sweet potato pizza. They don’t mention durian, though.

Some might say it's just amazing!

Is it a corn maze or a maize maze?

A rare repeat for us - Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - thoughtful combination of Indian and Southern US influences in a very tasty dish

Looks delicious. Sablefish is my next favourite to halibut! I find ling cod to be very similar in taste and texture so I love that too.

Sambal grouper... The grouper was pan fried and then put in the new CSO500 in air fry mode at 350F for 10 minutes. Best. Grouper. Yet.

Fish and farmer's market bounty tonight. Mrs. C did everything except the mushrooms. Sablefish pan-fried in ghee and bacon grease: Very tender. Friends in Alaska said this was their favorite fish. Eggplant, sliced thinly and prepared the same way. We also had a sliced tomato but it escaped the picture. Mushrooms in pasilla chile sauce, topped with chopped shallot and feta cheese. The sauce was a blend of pasilla chiles (roasted and soaked), roasted garlic, a long red chile from the farmer's market, Mexican oregano, cumin, cilantro, chicken stock, and a touch of sugar (which I like with pasilla chile sauces).

Thanks! We use a plucker, but some hand work is required to get every last feather.

I don't do a lot of preserving but we actually got good peaches in my neck of the woods. So 10 quarts skinned, peeled, pitted and in the freezer. 13 quarts of strawberries were hulled and roasted for roasted ice cream. The strawberries were only done up because they were excellent this year. Those two items were bagged in the appropriate portions and frozen. We also have delicata and sweet dumpling squash to deal with when they mature. In addition, we share a small garden with my SIL who lives in the boonies so I gathered up some plum tomatoes, skinned, cored, ran them through a blender and cooked down to a sauce. The sauce was then run through a food mill and run through the blender to smooth it out. There are what seems like a ton of tomatoes yet to come.

That sounds less gross than an actual FP.

nb A "proper" Frito pie is made in an upside-down bag of chips. This lets all the alleged goodness of the frito dust permeate the whole.

I made it into a pizza, too. Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.

I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans. I should make this again while peaches are in season.

Peaches in anything savoury makes me itch. Was it good?

The Elvis Presley! I wish my breakfasts looked as pretty as some of those above; sadly, they don't. Toasted bagel, cream cheese, smoked salmon. Beefsteak tomato, avocado and house-pickled red onions. Watermelon and that fancier Tuscan cantaloupe.

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo. The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their pickle-y punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms.

Most of the stewing steak in the UK is shin of beef. Sometimes you can get it bone-in, which is great for additional flavour but the supermarkets only sell it diced up because they suck.* It's great for a long slow cook, it melts away after a few hours in stock *and to be fair the marrow would go off really quickly

I made Moe an Italian sausage mushroom chive and cheddar frittata for breakfast this morning.

I was glad to see that this topic has come up because Carlos and I were discussing it the other day and I had no idea that Frito pie had been around so long. The reason for our discussion was that the cevicharia down the street has added new item to their takeout menu. It is a bag of picaritos (triangular corn chips) topped with ceviche. It sounds pretty gross to me, but then I'm not a fan of either item.

Chapmans and Breyers are both pretty awful IMO....Kawartha Dairy is well above both, though their supermarket tubs do not compare to what you get at the dairy (I believe they pump air into the retail versions - dairy is far creamier). Though the other day we found the BEST ice cream in Canada - in Kitchener of all places, a little spot called 'Four All Ice Cream' makes seasonal flavours (with a core lineup) with locally sourced high fat dairy. They had this roasted strawberry and rubarb 'ice' that was so creamy and unreal. Though the standout for me was the Maple Creme Brulee ice cream, sweetened solely with CDN Maple Syrup. Unreal stuff! Oh, and the waffle cone....also best I have had! To top it off, everything is Gluten Free - so my son with Celiac was akin to a pig in a mound of fresh shit!

I needed to ' move ' some skinless , boneless , CkThighs from the refrig into something else for later. I was not impressed w the one I added to the rice in the FTRC. I sauted them , got some color and fond. chilled them . was going to Fz them then got the IDS going again , as is cooler now . as they were cooked , I tried 170 F , as low as the IDS goes did not seem to be getting much smoke, so went to 180 F . got the usual expected smoke @ 180 . they are going top be turned into something creamy , w poblanos I roasted for the first time , later today a sort of creamy Ck-Poblano-creamy filling going into something to be determjined.