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A shonda, I tell you!

Oster French Door Countertop Oven

@weinoo when bagels went sandwich , the bagel ( hot , crunchy surface , plain ) was lost forever . The owner of a N California successful chain told me that happened or they would go our of business .

Yeah, I noticed that the price really didn't change that much in the last 4-5 years. It was always the premium tap.

I think that's fairly reasonable.

Baked 21 small sourdough rolls this morning. Some to giveaway and some for the freezer. Made Moe a toasted Peameal Bacon and fried egg sandwich on one of the rolls for breakfast.

This place would probably be included in my Top 5 NYC bagels... Mind you, I'm a mini-bagel person - I want my bagel to be around 75 grams, not 150 like the monster, sandwich-sized bagels. In other words, as bagels once were.

With apéritifs last night, before dinner... Pa amb tomàquet, along with Lomo Iberico and Chorizo Iberico.

Chimay White is $14 for a tulip glass around these parts.

Yes, similar shape, although it's an older variation so different cladding/finishing/etc. Family got it on clearance many years ago and uses it mostly to make tomato sauces (it's too heavy for her for anything else). I used it to make three meals, it worked great and decided I like my DO better.. Physically the two are very similar however the handle and subsequent lever physics makes the pan unwieldy and tough to store in my kitchen. If someone gifted this to me and I didn't have the DO, I'd be... souper... happy with it. On the other hand, if I had to purchase one, I would look for something else unless the WS was on steep discount compared to other options. At some point in the next couple weeks, I'm going to visit the snooty stores and check on the 3-4qt options in order to familiarize myself with size and weight. All these years I've been able to make various 1-2 portion dishes in my 2qt one, it's just... souper... tight, often times there's spillage or splashing, a little more space would make stirring and adding ingredients less stressful. To be continued!

Still does - the widget! Releases nitrogen into the beer when the can is opened...https://www.guinness.com/en-us/our-craft/guinness-innovation

I recently picked up a Milk Street cookbook on a 50% off sale: The World in a Skillet. The other night I made the spicy Korean-style braised cod. The recipe called for 3 tbsp. gochujang in the sauce, and I used two, because I thought it would be too spicy for my niece otherwise. I omitted the potatoes and/or daikon radish called for in the braise because I was out of both. Instead, I tripled the greens, using a mix of spinach and baby bok choy since that's what I had in the house. Everyone really liked it, clean plates all around.

@AlaMoi I agree with you on a braise , and waiting until the next day so that some Jus that was squeezed out of the meat can be reabsorbed by the meat. this is just the sort of cooking that SV excels at . you can get tenderness at a lower temp , keeping some of the jus and flavor in the meat , you have the results in a sealed bag for later , etc also , the sirloin flap has a lot more flavor over both top and bottom round but the spices used for this type of dish would probably overshadow that so , again , @AlaMoi , your point makes sense : top or bottom round , on sale would do the trick.

Drinking up my last batch of IPA. Not as good as the previous batch because I dry hopped the first one. It is a bit under-carbonated, maybe I calculated the sugar incorrectly, maybe because the pantry is cold in the winter. Still quite drinkable.

Guardian Australia Article From lotus to lava custard: Australia’s biggest mooncake sale – in pictures

@Maison Rustique I get that wine @ TJ's its a mighty fine white , @ 9.89 $ its my ' weekend ' wine , several steps up from the table wine , Tj's coastal chardonnay which is very very good itself.

No. It is purple sweet potato. a I understand it, ube is yam.

By "purple potato" do they mean ube? Ube has been really trendy here - mostly because it's so 'Instagrammable' due to its vibrant purple color... otherwise, it tastes like nothing.

I haven't posted much about my garden this year, partly because of time constraints and partly because it's been underwhelming; in part because of the drought and in part because of (again) time constraints. Dealing with the chickens and quail and their supporting infrastructure took up much of the time I'd have otherwise put into my garden during the crucial weeks of late spring/early summer. So ordinarily, for example, I'd have many pounds of blanched and frozen greens tucked away for winter, while this year I've only been able to harvest sparingly for a couple of meals. Consider this bed, for example. See those itty-bitty chard plants in between the established ones? That was my second planting, from late June/early July (I don't quite remember which). We did get a half-inch or so of rain a few weeks ago, and promptly got a nice flush from our bucket of chestnut mushrooms (Pholiota adiposa). ...and of course, there were the usual joys of growing in stony soil... On the upside, we now have a vine of wild grapes growing along our fence line, probably because a helpful bird perched there at a crucial moment and provided us with viable seeds. This pic was taken a couple of months ago, before they ripened, but we did get a solid cup or so of tiny, tasty mature grapes. Lots of them were lost to a fungus before they ripened, but I discovered the vine in the course of clearing away the undergrowth from our fence line so hopefully the improved air circulation will help with that, next year. Of course, being situated right at my fence means I"ll also be able to conveniently train it along that established bit of structure. Gotta read up on vine pruning! Had my first, eagerly-awaited Black Krim a couple of weeks ago, too, this "conjoined twin" (photographed about 7 days before it was actually harvested). That on toast was two days' lunches. My other tomatoes are coming on nicely as well. Ironically the Scotians (an early variety that's popular locally) were slower to ripen than my Black Krim or the Romas, which are coming on nicely now. Also getting some from the yellow heirloom variety (its name escapes me just now) and my yellow and red cherry tomatoes. The "Plourde" (a regional heirloom variety) is getting close as well. Daytime highs are supposed to stay pretty decent (mid-teens C, so low-mid 60s F) through October, so barring a hard frost there's still some time for ripening. Got my fingers crossed (and my row covers ready). ETA: I've been stinting somewhat on irrigation, because we're on a well and nobody knows where the damned thing is! My father-in-law thought that info was in the pre-sale inspection report, but it wasn't. Neighbours have been here since before it was built, but they don't know either, and previous owner couldn't tell her/original owner is now deceased). So I"ll have to check with the county to see if they have that info, and if not I'll have to phone the well-drilling companies to see who did the job back in the day. Also, by spring I'll have a rainwater catchment system in place and that will take up the slack quite a bit.

Lovely evening at friends' last night. They served a delicious Roman Cacciatore with Potatoes (link to recipe follows), some sliced tomato I harvested at my sister's last week and nice Bourgogne Blanc to go with. One Pot Roman Cacciatore And my friend Dave also sent me home with a container of chili he made yesterday. Yum!

One of our supermarkets had half-bushel (25lb) boxes of Roma tomatoes for cheap a couple of weeks ago, so I bought two. Peeled and seeded them, cooked down half as plain tomato puree and half as basic tomato sauce (very neutral, so it can be taken in different directions as desired). Froze everything in those flat Rubbermaid "Take away" reusable containers, then popped out the resulting bricks of tomato and vacuum-bagged them. Had intended to can some, but time constraints didn't allow for it. Gonna wind up with another freezer soon, at this rate.

I said few days ago that that the trend in 2025 is for mixed nut mooncakes. Now I’m re-considering. It seems it may be being evasive about what kind of mooncakes you are actually selling! These are described as 奶酥皮紫薯雪媚娘 (nǎi sū pí zǐ shǔ xuě mèi niáng), which translate as ’creamy crusted purple potato and snowy bride’, whatever the hell that means. No further information available.

Every German school kid gets a Pausenbrot for second breakfast (around 11.00h), that is prepared by the parents between 6.00h and 7.00h. Bread, butter, cold cuts and/or cheeses, sometimes (fresh) cucumber or tomato. All in a Tupperware box, the Brotdose. If they don’t eat it for second breakfast, they‘ll eat it for lunch. If they don’t eat it then, they‘ll have it for afternoon snack. If they bring it home, it‘ll be their dinner.

How about some bacon fat in the peanut duja?

They still do here, at least. And yes nitrogen; not CO2. Did anyone else experience the cans that came with a syringe to inject the nitrogen? I think they were only sold in Ireland.