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I saw a report that the Post Malone Oreos are indeed up next. They taste like cigarettes.

Cheesesteaks. Kinda. Supermarket had “Steak-ums” on sale and I don’t eat lunch, so it was really just for the kids. Chance to send my best friend, a lifelong Philadelphian, who has on more than one occasion spoken for 5 minutes about the qualities of a Sarcone’s roll, a message that with my new Blackstone all I need is Steak-ums, Kraft singles and supermarket rolls for an authentic taste of South Philly, was worth the cost of the meat.

Those all-metal versions were lovely, but I think they drastically improved the product with the addition of plastic and/or rubber on the feet to protect surfaces.

So many of your breakfast images remind of the days I was hanging out in Chinook, and working on a small ranch in exchange for room and board. Early in the morning my friend Rick and I would join Gay Stern, the ranch owner, and his family and a few local cowboys for beakfast. It was always a hearty breakfast with venison steak and homemade biscuits and pie putting in frequent appearances. Emma, Gay's wife, did the cooking. One morning, after about a week of breakfasts, Gay surprised us by asking us what we wanted for breakast. Usually, breakfast was just served and we'd eat what was provided. I enthusiastically replied, "Venison steak and eggs, home fries, and biscuits." Gay responded by saying that sounded great and that I should make it. I was surprised, but Gay was correct. We weren't putting in our share of help for breakfast. From that point on, I'd cook for the gang at least once if not twice a week. And I soon learned to cook venison properly. Thank you, Emma.

Truly, it's been a labor of love and a glimpse into a country and its regions that many of us on this forum are unlikely to experience firsthand. And if I, personally, am ever offered "dragon and phoenix" I'll jump at the chance! Thank you.

my mother also had the metal version . in re thinking the one I used , I probably did not use it correctly . I probably put too much downward pressure on the knob , missing the point that the work was done in the horizontal plane , not the vertical. it was superseded by an early Cuisinart , which was a gift.

Interesting "coupes" if they can be called coupes. What's the capacity? Are they Steelite?

My Mouli-julienne was one of my first kitchen purchases for my college apartment. I still have it, still use it regularly and it still works fine. Quite a sturdy little thing. My only repair has been to the plastic knob on the end of the crank which developed a hole that the crank poked through. I patched it up with a little Sugru. My mom had the all metal version with a wooden knob like this one:

Headed out for an atv ride and then a pig roast for dinner. This should hold us for awhile today- Chicken sausages, potatoes, eggs scrambled with ham and onion.

@C. sapidus appreciate the details on your rice, it looks fantastic and I've saved it to try myself.

There are others that have!

A: But then it would be a food processor. I have grated some fairly hard cheeses, and shredded both carrots and celeriac (two not exactly soft vegetables) quite easily. B: But then it would be a Microplane; I find the blades it comes with work just fine.

I made some of the very rich creamy ricotta from Bestia yesterday, spread some on a slice of toasted seeded sourdough, topped with fresh Mission figs from the farmers market and a drizzle of Mike’s hot honey.

Baked 8 "Mini Baguettes" this morning. Sourdough with 100g of whole wheat in with 600g of my bread flour. 70% hydration. Dough was in the fridge since June 16th and taken out last night after 8 PM and left on the counter until 4 AM this morning.

Toasted English muffins with a shmear of peanut butter and a cuppa Joe ...

Oh, so it WAS you! That looks exactly like mine!

It should have read "without blanching". Thanks for pointing this out. I fixed it.

@ElsieD no. vac'd kernels w any jus , + a pat of butter. I then just warm from fz , and eat. tasted pretty much the same as fresh. your last line in your post : you didnt freeze , and then it was tough ?

Do you blanch the corn before freezing? I tried to freeze corn one year without blanching and found it tough.

Good to know! I'll get a pot going!

@weinoo I ' had ' one of those . ' Had ' i.e. no idea where it is now. Fine design , but needed a bit more weight to it. an , of course would be very nice w upgraded blades from Microplane.

I promise - it wasn't me... ONe of the great inventions. I first learned about it via one of David Lebovitz's recipes.

Pancakes on the Blackstone. My youngest’s first time using a real plancha surface. Hence, three pancakes at a time. Worked fairly well. Has some pronounced hotspots and can’t really be set for anything less than about 375 (by infrared thermometer gun thing)

Ramen noodles are not something that I buy. But after seeing so many positive reviews on the brand Momofuku I decided to try the brand A-Sha noodles which apparently are the same and are available locally. Momofuku noodles are not available in Canada but can be ordered off of Amazon. The difference is price for the same thing is substantial. So yesterday I decided to try the A-Sha noodles for lunch. I made my own sauce,(rice wine vinegar, fresh minced garlic, ginger and a little Thai sweet chili sauce) to add after the noodles were cooked. Because I was making these for lunch at work, I boiled water in a large container in the microwave added the noodles and when almost tender, finished them in off in a little chicken broth to which I added my sauce, some baby bok choy and strips of red pepper. Finished off with bean sprouts, green onion, and fresh cilantro. I grilled two steaks yesterday morning, and Moe had one for breakfast. I took the other one with me and sliced it thin to serve on top of the noodles. The heat from the soup, warmed up the beef but didn't over cook it so it stayed rare. I would definitely do this again, and next time with chicken breast.