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Various brands of "Dubai chocolate" are being recalled due to salmonella. They were sold in BC, Ontario and Quebec, as well as online. https://recalls-rappels.canada.ca/en/alert-recall/various-brands-pistachio-knafeh-milk-chocolate-recalled-due-salmonella

A couple of 肉包 (ròu bāo), minced pork steamed buns.

`How is the pack wrapped?

Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.

I couldn't find a post specifically in these conditions.. We got a pack of sliced roast beef from Costco, put away all our groceries and forgot about that pack in a bag in our kitchen. We noticed just know, and it's been 3 and a half hours since it was taken out of a fridge at the store. What do we think? Is this too risky to keep?

I need an avocado toast flight in my life!

The second day of his soft food diet was chicken thighs baked with peaches, basil, dry sherry, garlic and fresh ginger. I didn't post the recipe on my blog because both of us agreed that is wasn't worth making again.

Thank you. Italian Wedding Soup ranks high with me too. If gumbo qualifies to be called a soup, then it's my favorite.

TJ's Palak Paneer with a Twist A few days ago, I made a batch of chickpeas in the Instant Pot, used most in a dish I made for a neighbor, and was left with somewhat more than a cup that called to me from the back of the fridge, "Use me. NOW!" I put the garbanzos into a small pot, added about a cup of frozen spinach, roughly mashed 'em up and added Smoked Piment d'Ville ground pepper, some thinly sliced and minced jalapeño that lives in the freezer waiting to be sliced and diced and added to various recipes, and a teaspoon+ of recenty made garlic-ginger paste. Meanwhile, the Palak Paneer was heating up in the microwave, and was then added to the ingredients in the pot, stirred, tasted, adjusted, and enjoyed for quck and reasonably healthy lunch. The mashed garanzos added an earthiness to the dish, the peppers a little heat and smokiness, and the rough mashed garbanzos and paneer cheese contributed texture.

In Kerala we use our fingers. Yoghurt, rasam and sambar are mixed with rice and eaten by hand. Payasam is eaten off the leaf by hand, but in recent decades may be served in small bowls and eaten with a spoon. I sustained a gory injury to my right arm when I was a house officer 35 years ago and the median nerve didn't grow back quite right. Not only do I lack the fine dexterity to eat rice elegantly with my fingers, but I also suffer sensitivity to hot food on my fingertips. Sadly I now eat Indian food in the English manner. Chopsticks are impossible for me to grasp properly since the accident, so I use them cack-handedly. I just endure the ignominy. Worst of all, I sometimes eat Indian food with my left hand. I'm sure people think I lost my culture growing up in the UK!

Chicken katzu, rice, salad

@Norm Matthews Italian Wedding Soup is my second favorite soup , after Bean w Bacon. You IWS looks perfect .

SIL leaves this afternoon so we went out for breakfast at Showroom, another Voltaggio place (used to be Family Meal). Me: Huevos rancheros with chorizo, frijoles refritos, avocado, tortilla chips, and (hidden) crema. SIL: Avocado toast flight. Mrs. C had bagel with lox, cucumbers, and capers (no pic).

Exactly. I love my ceramic spoons. I just sang their praises on the soup vs table spoon discussion. For wontons and wonton soup I always use chopsticks and the spoon.

Now you tell me! For 77 years I've been calling a tablespoon a soup spoon. I don't think I would want to use a tablespoon for dessert; that seems like overkill for rice pudding, flan or ice cream. For wonton soup or just Sechuan wontons in America those ceramic Asian style spoons are very handy. Wontons are the one thing that challenge my otherwise adept use of chopsticks. I can do it, but I like an assist. For some ungodly reason most of my husband's siblings and parents used teaspoons for soup. That's just weird. And they are all big tall people with big mouths.

The round deeper bowl spoon is “technically” a bouillon spoon, the more oval shaped tablespoon one is for other soups. I don’t think that is currently in vogue😀!

About ten years ago I bought two dozen plain bone china spoons, about 5½"/14 cm long, made by Xiahe Porcelain, from their Sam & Squito line. I like using them as serving pieces for one-bite items.

We used to call them soup spoons and dessert spoons. (to differentiate)

I've never seen knowingly seen anyone with arthritis in the hands, but I'm sure there must be. We all get the same ailments. I can't remember learning to use chopsticks but it was at a very early age. Chinese (and other chopstick using nationals) learn as infants. I certainly prefer them for Chinese food.

In the US, it seems that most cutlery sets sell only tablespoons and not the true soup spoons, so most of us grow up not knowing the difference and considering them interchangeable.

I fear I'd starve to death if I lived in China. Do the Chinese never get debilitating arthritis in their hands? I could not eat with chopsticks--even if I tried to stab with them. I can't hold onto thin utensils/items. All my pens and pencils have soft rubbery grips on them and even that is difficult if I'm having a bad day.

A simple breakfast: fresh blueberries with yogurt, made-fresh-this-morning mango-orange juice, Ethiopian blend coffee:

Thinking about this a bit more, I remembered that all food deliveries here come with a set of chopsticks, spoon, napkin and two toothpicks, no matter what you order.

Interesting to note, Serious Eats just posted the results of their hot dog test and Boar's Head was the winning frank. I was seriously disappointed to see that. https://www.seriouseats.com/hot-dog-taste-test-11735425? https://www.seriouseats.com/hot-dog-taste-test-11735425?#toc-overall-winner

I'd experiment with just plain balsamic vinegar (or possibly PX sherry vinegar). You'll be turning it into strawberry vinegar; no need to have someone else flavor it for you. My inclination would also be to go very easy on the vinegar if you're recipe has lots of strawberries ... like over 30% by weight. Strawberries are already pretty acidic. Recipes that I see with other acids added (lemon juice, etc.) usually have a lower level of the fruit. The added acid is compensating.