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I think I do!

I was searching Eat Your Books for some ahi tuna ideas and thought the recipe for Seared tuna with pistachio crust and papaya salsa from Ottolenghi - The Cookbook sounded promising. I pulled out the book, saw the photo and almost changed my mind. I was envisioning crunchy, toasted nuts but this looks like the fish is coated with some weird green paste. Nonetheless, I persisted… I lost some of the toasty nuts in the pan but scooped them on to the fish after this photo so I got what I was after. The salsa is quite nice with papaya, mango, cucumber, onion, chilies, ginger, lime zest and juice and fish sauce.

I think this would be my main objective. But, you know, I don't have an "outside!"

Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar

I love spanikopita. Since this is your favorite version, is this a recipe you can share?

I have the smallest Blackstone they make and wish I'd gone slightly bigger, but I got mine for portability and storability so I guess I got what I wanted. Mine is small enough to run on a small green 1lb propane tank (its intended fuel source) but it functions much better when you use an adapter to connect it to a 20lb tank. Anyway, my primary use is for smash burgers. I can do four at a time and it's fine. These are made from cast iron and they're relatively thin so the heat isn't very even. But they're inexpensive and fun, so go bananas. One of my friends got one and did his weekly bulk meal prep on it. Cooked a bunch of peppers, onions, and chicken and whatever... minimal cleanup, a smart idea. It can also be a good breakfast thing, but the unevenness of the heat is something to consider with delicate items like eggs or heavy items with a lot of moisture like hash browns (which will brown unevenly if you just let them sit there). TLDR: Smash some burgers, make some breakfast, do some brick wrapped chicken, and sear anything outside that you wouldn't want to sear inside.

Spanakopita. I always follow my mom’s husband’s version. Still the best I’ve had.

@Alex same discount shows for me.

My page shows only $100 off an $800 unit, or 12.5%, which isn't so deep (dish) in my book. Does yours show more? P.S. The link in your post doesn't work -- there needs to be a 6 at the end of the URL.

If by outdoors you mean on my back porch, then yes. Seasoned it last night with flaxseed oil and paper towels. Took about in hour but got a decent base coat. Made “Oklahoma Smashburgers” by request of my children. None of us have any connections to Oklahoma or have been to Oklahoma so I can’t make any claims to authentic. But having made them once before on cast iron pans (again kids request) this was much easier and faster. It’s for all intents and purposes a 36” plancha. Takes a good deal longer to get to full heat, seems to work great once up to heat. Given that I was seasoning before I cooked and this needed to get the whole thing hot as possible, I can’t tell yet how effectively you can have zones. i have been given a fair number of unsolicited cooking implements for various Birthdays, Christmas, and Father’s Days. Usually with an unexpressed desire for some food or another. This is my favorite so far by a wide margin

I'll have what she's having! Actually I did but mine was all smushed up on the plate. And my portion size was considerably larger😋 I prepared this vegetable plate for my 97 year old neighbor. Lima beans with rosemary, garlic and EVOO; turnip greens with bacon and sausage; mashed potatoes with half & half and butter; and fresh sweet corn tightened up with a beurre manie. And no southern lunch is complete without cornbread.

Visiting the magnificent Krimml waterfalls, Austrias largest waterfall. They make you pay dearly (for the road, the parking, the entrance, …) and then they make you walk a lot. A lot. And up the hill. 450m in height. But then again … beautiful views 🤗 By the time we went back we were exhausted. On rhe way was a popular Jausenstation, basically a farm that doubles as a makeshift restaurant with basic, rustic food based on the farms produce. We arrived just before a major downpour … The first room of the farm was converted into a guest room. We enjoyed Gulaschsuppe with meat from their cows … Tiroler Gröstl - butter fat-fried potatoes, bacon, onions and their farm eggs … We enjoyed it so much that we ordered a second portion. The farmers daughter who served the meals was visibly impressed by little ones capacity for food. We explained her that we walked up the Krimml waterfalls and she smiled knowingly … For dessert a rich Kaiserschmarrn, again from their eggs and milk, served with a tart berry compote … And finally Löffelmilch, hot raw milk (so non-homogenized and non-pasteurized), whipped with sugar and then a shot (or two) of rum are added. Delicious 🤭 We were happy, the farmers daughter was happy and we got some (homemade) eggnog on the way … Did we sleep well that night (again) 🥳

I made this Spring Onion Tart with Chèvre, Dill & Black Pepper from Sunlight & Breadcrumbs by Renee Erickson the other day. I added mushrooms and a few asparagus stalks. It’s been breakfast (and the occasional lunch) since.

@KennethT I use an ordinary flour tortilla. https://www.missionfoods.com/products/ I get these @ MarketBasket , as they are larger than the ones @ Tj's I have not looked into the various varieties from this brand. these are soft , keep well in the crisper. you have inspired me to look more closely into their varieties , esp the sodium content. thannks P.S. : I noticed their corn tortillas have very little sodium , and are ' soft ' Ill look into them this week. thanks again for the nudge to look more closely at the ningredients.

my rep's response: They are a Belgian brand of chocolate, and not affiliated with Felchlin. In my opinion, it's good chocolate - but not as good as Felchlin. I guess they just use the same molds 🤷‍♀️.

What do you use for the wrap itself? Is it a flour tortilla (like you'd use for a burrito) or something else?

we called it a 'graveyard'

Chopped salad-radicchio, cuke, tomato, oil packed tuna w/sundried tomatoes, balsamic vinaigrette.

very late lunch , or very early dinner for the next few hot days : Wraps. Turkey ( under the shrubbery ) variously cooked : SV , GE-IDS , etc TJ's spinach , Campari's , kimchi , sauerkraut , , window green onions , EVOO ( various ) toast the wrap in the gas stove . very tasty .

Sur La Table has a deep price cut pm Pizzaolo ens today.

Too many?!

I remember those from my college days... One bar made it with Blue Curacao as the triple sec.... I can't imagine how many of those I had over the years there....

This is a two part experiment , first SV , then , GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ my thinking was to SV @ 130 F for 24 H + , chill , then move over to the GE-IDS the next day . My thinking was to get something tender , smoky , at the lowest possible temp , to keep some of the Jus in the meat. Ive learned that wrapping the items in de-salted generic bacon not only keep the meat from drying out , and adds Porky goodness . So what would I try next ? adding porky goodness to , well , pork. I look for dark meat pork . in my area that comes in pork packs called country style ribs, on the bone or boneless. I look for boneless. when I see a couple of packs , I grab them then think about how Id like to cook them. they excel in Pork Ragu ' iPot' my two packages : I ended up making three units from the two packages . as the GE-IDS has three shelves. as previously , I use generic de-salted bacon which happened to be on sale this week , so i stocked up for the future ! thinking seasonings , I started w ' Spanish ' . having lived in Spain , that was going to be garlic , onion ( granulated ) and Spanish smoked paprika. I had some from https://spicetrekkers.com/en-ca/shop/spice-blends. I like it as its in flakes , not ground , as many of their blends are. I decided to use two other blends I purchased , for fun , pre-T : the chicken and rabbit contained Thyme , rosemary , tarragon and oregano . the pork and veal contained Thyme , parley , rosemary , and sage. i have several other blends that are interesting , but I would have had to toast them and grind them , so those are for next time : hunters spices ( three kinds ) etc. the layout is the same as previously used on the GE-IDS thread : Spanish above pork and veal. tied up this was the last of the three , and looks a little odd as I had to use some cut offs from the first two , or would ahve run out of bacon. three pork units uses 1 lbs of bacon. what i learned is to not center the pork ( or Tb's ) , but off set it, so I only have one ' cut off ' which would be a bit longer and easier to use on the last hunk. finished , and Vac'd for the SV in the SV'der I use insulated ' beer coolers '. they come in various sizes ( I currently have three ) and save energy and are easily sealed w a custom made rigid insulated top. after a few hours , I check the bags to see is they are behaving , then seal the unit w packing tape. thus not evaporation issues over the nest 24 - 28 hrs. @ 130 F tomorrow Ill take the bags out at a convenient time , rapidly chill in an ice bath , keep in the refirg overnigh then on to the GE-IDS for 6 hours or so , lower temp than the TB's looking for something tender , tasty , for sandwiches , salads etc.

@Dr. Teeth nice. is this something you plan to use outdoors ? looking forward to you experiences with it.