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Thanks! I still have her book, so I'll check out the original!

Molly Steven’s recipe from ‘All About Braising’ - something like this: Worlds best braised cabbage recipe (clicky)

It’s a fabulous area, but that station really does turn one around. Ahh yes, I realise now I got the name of the hotel wrong. Thanks for that 🙏

Well, it all sounds splendid except possibly the world's best braised cabbage. In this neck of the woods, "World's Best" is a brand name for chocolate bars sold as fundraisers (school bands, football teams, and so on). I've never seen that brand applied to braised cabbage, so I suspect it isn't a brand name. It may deserve the hyperbole, even so. More info, please. I'm always up for good ways to treat cabbage. 😀

Non-traditional Thanksgiving in an Indiana AirBnb. Looks like the menu will be salmon, mashed potatoes, world’s best braised cabbage, green bean salad, and dairy and non-dairy ice creams with bittersweet hot fudge sauce.

@blue_dolphin, what fun!!

I had the exact same experience staying at Keio Plaze, wrong turn out of the Station, kind expats noticed lost travelers, guided us back to the right place. The Izakaya's around there were so great, and Shinjuku was beautiful chaos. I can still hear the Pachinko sounds if I concentrate.

You’re probably right, I know nothing about microwave antennas. And, you’re welcome. It’s testing my memory, but I do occasionally reread my travel blogs and relive the moment.

Very true!

I enjoyed it too, although I wanted to hear more from McFadden. Dave can be a bit of a steamroller.

Wow! Back in the day, I probably made thousands of Egg McMuffins at McD’s and would have been totally in the weeds if we did it like that! Of course, we were scrambling eggs and making pancakes on the same flattop and cooking sausages over on the side we turned up to a higher temp. So different!

btw, the Community Fridge people need to get more active. no information about "local" on their web site. we have three (?) local food banks . . . none of which have any clue about a "community fridge" being retired, I have the time & ability to contribute to such - but (sigh) not the energy to invent it for them.... that's always a very steep hill to climb.

heehee-hee.... nice brunch place, DW ordered an egg sandwich type dish . . . it came, she bit, egg squirted out all over dish, table, napkin, lap . . . . there's a reason places do hard over eggs. as to McD, this is a continuous real time video for the McMuffin eggs: obviously a corporate/researched/defined temp controlled flat top, plus cute lid&rings . . . about ~5 minutes cook time. note the 'burnt on egg residue' as the eggs are moved to 'production' I do McMuffin with egg&sausage at home - I use rings, I poke-the-yolk . . . not coming out 'runny' - soft, yes.

Love these and variations of it. One of my favorite things.

What does one make for dinner on a 35°C day after listening to duelling power tools for 6 hours ? Ricotta and spinach lasagna is not the most obvious choice.

Yeah, I agree with you on Duke’s being pretty equivalent to Best Foods. I also keep Kewpie on hand. My local Smart & Final carries a lot of niche items that sometimes surprise me. Easiest place for me to get dry ice. I don’t go there often, even though it’s close by, but when I do, I try to go up and down the aisles to see what’s there.

I said I’d report on this and am still waiting on the Coop’s fudge gift pack (edited to add that I just got an email that Coop’s is coming tomorrow) and the frozen gougeres from Bougie Gougies but have received everything else. Each item or set was shipped from that company so it was kind of like the 12 days of Christmas with something arriving every day or so. Everything has been full sized, most packaged like a gift and several included hand-written, personal notes. The olive oils from Portugal via Wildly Virgin arrived first, two 500 ml bottles with a little booklet about the growers. They sent the Forte and Verde (priced at $38 and $40 on the website. I didn’t take photos of everything since they were mostly just as pictured in my previous post but I liked this little card with serving suggestions for the Effie's biscuits. They’re on sale this week at Whole Foods so I might pick up the flavors I didn’t get in this gift package.

Our Smart & Final (south OC, CA) has Duke’s too. I’d been searching for it on and off for years around here. Tried it but not sure it’s all that different from Best Foods. My go-to specialty mayo is Kewpie. As an aside….. the same Smart & Final had a 10-pack of Hoffy natural casing hot dogs and the Silk. Caramel almond creamer I have trouble finding elsewhere.

I listened to the episode last week and enjoyed it. Thanks for the heads up!

Next up, the pasta with kale, spicy sausage, cream, and lemon from Six Seasons of Pasta I thought this was delicious. I used baby kale from the farmers market so it cooked in a flash and I especially liked the crunch from the breadcrumbs. I’m up for trying a version of this with white beans, in addition to or instead of the pasta.

Aside from a few classics - carbonara, cacio e pepe, ragu bolognese, etc - or when served as a primi piatti, I consider pasta a vector for vegetables and love adding them at every opportunity. It wasn’t at all ruined for me. Different strokes!

gallon ( or two ) => Potato Salad => ' Church Lunch ' , etc.

That would make a LOT of Key Lime pies!! Or my mother's favorite dark-chocolate microwaved fudge!

Yesterday, I went to Smart & Final (west coast grocery/restaurant supply hybrid) and spotted Duke’s on the shelf. First time seeing it in these parts. It was $6.99. Best Foods was $5.98 but they had a $2 off coupon. They also offer Best Foods in 48oz, 64oz and gallon size jars. I have a backup jar of Aldi mayo so I didn’t buy any. They also had sweetened condensed milk in a 140 oz can - equivalent to 10 normal grocery store cans. That amazed me more than the gallon jar of mayo!

@Smithy Excellent . a sort of Dollar-Cost averaging . Commodities Desk version . https://www.investopedia.com/terms/d/dollarcostaveraging.asp