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Simple, quick lunch: Fresh-made apple, carrot, spinach juice. Wasn't going to snap a pic, but the simple setup on my desk was appealing.

Oddly enough , in the past I have sharpened an ordinary veg. peeler I have a ceramic small knife sharpener , ' Zip-Zap ' about 2 - 3 inches , w a round tip. the round tip is the key : using that roundness , inside a curve veg peeler , the curve matched the round end enough so the inner blade got sharp the the outer edge was sharpened w the flat part of that ceramic. like shaving carrots , after that.

I buy a bunch of cheap ones at the resturant supply store, and throw them out as they get dull. Except the last one, which I use way too long, because I forget to buy more.

I've been using this recipe for Microwave Lemon Curd for years and it is thick enough for cake filling and it can be frozen.

@gfweb I thought the issue was lecithin, which would build up and be difficult to remove w/o bartenders friend and elbow grease . so I goggled a bit : https://www.nytimes.com/wirecutter/blog/stop-using-nonstick-spray-on-nonstick-pans/ https://www.consumerreports.org/cookware/cooking-spray-on-nonstick-pan/ https://learn.surlatable.com/heres-why-you-should-never-use-cooking-spray-on-nonstick-cookware/ most important is that Tramontina , a maker of some very fine pans , reasonably priced ( I have three , and love them ) : '''' The warranty for our top-pick nonstick pan, the Tramontina Professional 10-Inch Restaurant Fry Pan, notes that the company is not bound to repair or replace the item if it hasn’t been “cared for according to the manufacturer’s instructions.” And the Use & Care instructions read, “Do not use nonstick aerosol cooking sprays in your cookware.” '' back in the day , I used PAM in my fancy pantsy 3 MIL copper pans from FR and fortunately back then EasyOff ( NaOH ) was sold as paste . worked great. solved the problem

Reports notwithstanding, I'm not so sure PAM is any worse than mayo or butter. They all have a ton of phospholipids which are supposed to be the issue with pam.

Yes, I always do too. Interestingly enough, the whole thing was bland anyway. I don't know whether it was the cheese or the thickness of the ham, or simply the contrast with that vegetable sauce. The sauce I'd made was a combination of my lemon vinaigrette and tahini. It was quite good on the sandwich and added a delightful zing. (However, it didn't help those poor vegetables one bit, @Ddanno 😆!)

There's a Hopper Museum and study center in Nyack, NY...https://www.edwardhopperhouse.org/hours-tours-admission.html, and there have been tours of his studio on Washington Square Park in NYC. But I don't see anything about the Hopper home in Truro.

Id be concerned using any type of PAM on a surface that would not survive a good scrubbing.

I like adding mustard to my grilled ham and cheese.

There is a version of PAM intended for hot grills. You raise a good point.

Id be careful w PAM. it can be very difficult to remove if the temp is too high and thus ruin a non-stick coating. there might be a version for grills that tolerates high tem ps not sure.

Pancakes for breakfast with berries

Daktoritang or Spicy Korean Braised Chicken and Vegetables based on a recipe from Milk Street - chicken thighs get marinated a mixture of gochujang, rice vinegar, soy sauce, toasted sesame oil, garlic, scallion whites and ginger. Afterwards cooked with potatoes, carrots and some water in the pressure cooker. Finished with some toasted sesame seeds and oil and scallion greens. Served over rice Yesterday’s egg white excess from spaghetti carbonara become coconut macaroons based a recipe from Alice Medrich - egg white, coconut flakes, sugar, vanilla extract and salt get heated in a water bath, cooled down, portioned and baked in the oven

I looked on the Essen&Trinken webpage but I can’t find the recipe but your AI approach isn’t too far off. Instead of making the grapes in the oven, I just briefly (1-2 minuted) sauteed them in some butter and add a few tablespoons of verjus. The carbonara part looks good (a few slight variations compared to my recipe but there are so many versions how to make “proper” carbonara and all of them end up well)

Saw a couple of great Heirloom tomatoes at the local Farmers Market yesterday. Tonight they were dinner. (Not my pic but nonetheless accurate)

You can see it well from the beach. We go to Fisher Beach often to beachcomb, and it’s down the beach to the left, maybe 1/2 mile or a little further. You have to go at off times in the summer unless you have a Truro sticker, but there’s parking for about six cars at Fisher. I thought there were guided tours of the studio available too, but maybe I had that info wrong.

Oh crikey Smithy, I hope picture #2 tasted better than it looks. Your broccoli on the upper right has bones! 😆

Ham and cheese sandwich, griddled on my panini press. Mayonnaise and mustard on the inside of the bread, butter on the outside. The layers were ham and cheese; I added lettuce afterward. The dinner was accompanied by (unfortunately over-)roasted cauliflower and broccoli. I tried to revive the all-too-crisp vegetables with a combination of lemon vinaigrette, butter and tahini. The "sauce" didn't compensate for the texture of those poor over-roasted vegetables, but it was good. Strangely enough, it was so tart and delicious that it overshadowed the sandwich flavors. I ended up dredging the sandwich bits in that sauce! It very much enlivened the sandwich flavors.

I confess I still haven't tried this, but I do think that spraying the griddle rather than the bread would waste cooking oil and make more of a mess. (Maybe you meant using PAM to spray the bread with PAM rather than the griddle?) I just had another grilled sandwich, using butter on the outside surface of the bread, and think I've settled on that method. If I ever make grilled sandwiches for someone who can't tolerate dairy, I'll try PAM or olive oil.

Both the flavor and, perhaps more importantly, the texture were excellent. No hint at all of the dreaded cottony breast meat, it was moist and flavorful throughout. I followed the Zuni dry brine method with a full 48 hrs in the fridge, loosely tented with foil. I pre-heated the cast iron skillet and used the convection roast setting on my oven that uses both upper and lower heating elements plus the fan which is perfect for a roast chicken. 30 min breast up, flip for 10 min, flip again for 5 more min to re-crisp the breast. I won’t be buying $35 chickens on the regular but if I were entertaining someone I knew loved roast chicken, I wouldn’t hesitate to do it again.

I decided to try this version of ground turkey as it was , of course , on sale . Promises from Nature ? green packaging ? I was going to make more TML , but went in a different direction : Turkey Burger , w my usual available add-ons a little Penzey's Chicago Steak seasoning on the TB Tj's spinach , Tj's Campari's and some of the mushroom mixture and IDS CkStock side one w some Penzey's Chicago steak seasoning one of my favorites . s Side two reducing the M//Stock On the Plate . so delicious , it on the menu tomorrow. some Penzeys Pico seasoning on the tomatoes , a little EVOO that's it

When it comes to eating home-pickled products, caution is wise but these days, it’s not difficult to choose tested recipes that direct one to read the label on the vinegar bottle to ensure the acidity is sufficient to eliminate concerns about botulism. If you’d rather not eat or serve a gift item, that’s understandable but if @Shel_B wants to share a homemade pickle, there are safe, tested recipes available that he can use with confidence.

I make a very lemony lemon curd with 4 whole eggs, 500 gm sugar, 250 gm unsalted butter, lemon zest and 300 gm lemon juice. I can bring it too a boil and boil it for a minute or two and then cool it but it never gets thick enough to use for a cake filling. I have thought about using gelatin sheets BUT I also like to freeze it to use a a frozen desert. If I add egg yolks to hopefully thicken it enough to set, how many would I need and to what temp can I cook it without the eggs scrambling?

We've been talking about home pickling. I've been doing it for over 50 years. People have been doing it for centuries; millennia.