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An interesting article from the Grauniad. Antarctic chef. A tent, an electric stove and -40C temperatures: the chefs who cook ‘on ice’ in Antarctica | Food and drink | The Guardian

Beautiful bowl of wontons in soup. I've never heard of turkey wontons but why not? They don't do turkey here in any way.

Another dish from the “things in a bowl “ series. This is homemade turkey wontons in bone broth with bok choy. It’s topped with mung bean sprouts, coriander, green onions and fresh chilli.

Sadly no Goûter panettone for me this year; they are sold out of the traditional version. Will get my order in earlier next year. Glad that they are doing so well.

Whee! Against what seemed like staggering odds (including my needing to be home for a signature) my two panettonnes from Gouter arrived today! I realized they're still wrapped in their swaddling, but even now the aroma is intoxicating. I'm so pleased they arrived in time for me to share with family and friends during the holiday travels. There will still be PLENTY for me.

Also love the Silver Palate cook book. I got turned off Martha when it became very obvious that she had a huge staff who did all the things that she claimed to do herself.

That looks delicious. Sorry about your cold - A friend and I went to a concert last night - Johnny Reid. It was a great get together but people coughing and sneezing were freaking me out!

It does look great but it really doesn't look like Tres leches cake.

Carlos's girlfriend was here for dinner tonight. So I made a seven layer lasagna yesterday and had it in the refrigerator ready to bake. I'm glad I had it ready because yesterday afternoon I came down with the mother of all colds. I guess that's my Christmas present. I found ricotta for the first time in about 4 years and went a little overboard on that but otherwise it was pretty good. Served it with green beans and bacon. Watermelon, green salad and homemade bread, no pictures.

Nobody Likes Me

Ah, this one isn't soggy at all.

I remember getting the book because I wanted to see the original cake by RLB that was mentioned in The Cake Bible (the tiered cheesecake for her niece's wedding); and although I wasn't 20-something back then I was definitely someone who was (at the time) a passionate amateur in the kitchen and we routinely had parties, open houses, etc where I loved cooking everything but mostly the recipes I really used came from the Silver Palate instead of Entertaining. Both books came out around the same time (or the same year, I think) but where Entertaining was about the "show", the Silver Palate books were about the food. To my mind at least. I'm still cooking from the Silver Palate books and I can't tell you which dusty shelf Entertaining is on .....

Boys are home and invited friends over, so I BBQed pork butts for 12. Mrs. C made potato salad with bacon and chorizo, I added mustardy Cole slaw and BBQ sauce. Potato rolls to go with.

I have been using sous vide for almost 20 years. I don't understand how or why you would need to cook below 68F. I would argue that is chill, not cook. I think you are using the wrong device for the food in question.

Well, since you say so (I wasn't going to mention this one, because it's about the truck more than the ice cream, but whatever): Jonathon Richman and the Modern Lovers. Lyrics: https://www.azlyrics.com/lyrics/modernlovers/icecreamman.html

Just don't tell that to Costa Rica, Nicaragua, or Peru. They all claim to have invented it and each one claims to have the best. I've tried them in all three countries and they're all soggy bogs.

Oklou - ICT OK it's in French but then good food songs should be! We need more songs about ice Cream Trucks!

If by some twist of fate you find yourself in Chicago, Kristoffer's makes the best tres leches cake in the known universe.

She still does

Your young man is terribly handsome, @Duvel.

After a leisurely 11h drive, with brief stops in Bourg-en-Bresse … … and Avignon … … we arrived in the small village north of Barcelona that my parents-in-law call home - still in daylight. As usual, noone expected us, so we had to live from the fridge (which luckily contained cold beer) … We brought fresh goat cheese, Rocamadour and St. Maure from Avignon … Embotits (or cold cuts) from the fridge … … and pickles. Wine & brandy and a pleasant night sleep, too 🙏

In the US, I received this afternoon from Fed Ex, the small Apple Pie panettone. I ordered one Three Chocolate panettone and two Apple Pie panettone, so there will be more to come someday!

Frustratingly, the minimum temperature for Joule Sous Vide (ChefSteps) is 68ºF / 20 ºC. ☹️

My fridge seems to be telling me I've stuffed it too full