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Yeah, I've never been a fan of the global knives because they just don't feel great in my hand. But they could be paying who knows what to those entities to be listed as a top knife.

While was shopping for knives I was somewhat surprised to see that both ATK and Food and Wine had top-rated the Global brand. I have own a couple but was not impressed, plus, I really dislike the handles.

Now that you mention it, I remember going into a Walmart one time and passing a Boy Scout or Cub Scout group with signage, a shopping cart and participating scouts and adults. The idea was to "fill the cart" for the local food shelf. My husband and I bought a bag's worth of non-perishables for the purpose and dropped them in the cart on the way out. I'd forgotten about that. It was years ago, but it was a Walmart so that particular manager was open to the idea at the time.

smooze up your local (independent) supermarkets. chain companies may have "policies" prohibiting local managers from cooperating . . . the signage/info HAS to be extremely pointed, effective and concise. people see it going in - I've seen people donating canned good right out of their bags on leaving - I surmise they bought the stuff with the intent to instantly donate on the way out.

I grew up with fried bread (British relations). Especially good from a camp stove. Best wishes @Kerala for a speedy resolution to your sojourn at the hosp.

My favorite source for everything Roman has a new book coming out, which I preordered today. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City

Another question is how to spread the word. Is there a local online forum (like Nextdoor, for instance) that would be useful for spreading the word? Or put up flyers at strategic locations?

That's funny. When I spent a summer and autumn in England (and other parts of the British Isles) I stayed at my share of B&B's and never encountered it. It was always buttered toast at those lovely breakfasts. But I agree that it's exactly the sort of thing that would ring my chimes after a long night!

Apparently not necessarily*deep* fried.

Yes, the young woman was confused. Definitely nothing French about that bread.

@Smithy Fried bread is literally deep-fried sliced white bread. Conventionally it would be deep-fried in lard. It's a very traditional part of a cooked breakfast in the UK, but deeply unfashionable. Nowadays it's usually replaced by buttered toast. I've only had it a very few times in my life, on trekking holidays etc. Funny seeing it on an NHS hospital breakfast menu, but that breakfast would be deeply tempting after an overnight on-call.

Ive been working w filled pasta , and , very late in my cooking life realized i cook the filled pasta in water , then add that to a sauce Ive made separately . them plate the sauced filled pasta in various ways . Ive been starting w fresh spinach // Campari tomatoes easy and I like both add some cooked rice , and then the finished ravioli , in this case I do start w a condensed ' cream of ' soup , as making 1 or 1/2 cup of bechamel isnt go9ng to happen this time I reduced a cup of white wine first , then added the CoMushroom soup , and so0me CkJell ( home made ) though about a variation , so added some spanish smoked paprika , thus the orange-ish color . and a little hot rice as a topping this now had a bit of a layered effect very easy to make , and quite delicious . now I have to figure out what I might do w a pint or more of bechamel , as its a favorite sauce I use to make all the time : Lasagna w/o bechamel , is , well , not quite the same thing as with it.

Yesterday, I was checking a recipe in How to Cook the Finest Things in the Sea and the book flipped open to a photo of an open-faced avocado sandwich with tomato-marinated sardines. I thought it would make a good breakfast. Alas, I didn’t have any tomato-marinated sardines so I made due with these French “sardines à la Camarguaise” made with with chorizo.

You bet . built like a tank and worth your time to maintain . looks brand new ! good work.

What an amazing transformation!

Wow! That's a great job you did on your smoker. It does indeed look like it's brand new.

Not strictly cooking on a pellet grill but I finally but the bullet this weekend and gave mine some (much needed) end of summer care. Id been a bit slack at tackling a couple of rust spots and managed to leave the cover off during some pretty bad weather. End result was I had some quite nasty rusting to the lid, chimney and back panel. What I know now, and what will hopefully teach me a valuable lesson, is that that spending 10-15 minutes doing this every now and again would have saved me a days hard labour. I ended up having to sand large parts of the Yoder back to the metal and respraying it… The good news is it’s come up like new! as happened when I first got it home that extended time cleaning and reconditioning it has given me a great respect for just how well made these things are. It really is a tank of a machine. Before pics (warning for those with a nervous disposition): During: And after the job was done (much better!):

@Kerala: it's better to be visitor than victim, but crossness with the universe is justified either way. I hope the situation is quickly resolved. That said, the food doesn't look bad. I have my doubts about that top photo containing "French toast" but maybe that person was a bit confused. The bread was fried and had, what? sugar added? Any cinnamon? My mother used to do something like that and call it "cinnamon toast". It didn't cross into "French toast" territory until egg and milk were included.

Tinga de calabacitas: Roast garlic, broil cherry tomatoes, and blend with chipotles in adobo. Sear yellow squash (gift from a friend's garden) and remove. Saute chorizo and onion, add sauce and cook down, mix in Mexican oregano and squash, and top with crumbled feta. I do love tinga.

Hospital cafeteria food, as a visitor. It's never good to be in a position to eat here. Breakfast of champions. Scrambled eggs, sausage, bacon, baked beans, fried bread. The standard is strictly mediocre, like a railway caff or a roadside van. You could say it is as it should be. One of the customers kept calling it French toast. Lunch: (chicken) katsu sando. That's what they called it! Chips were my addition. Salt and lots of pepper. I'm rather cross with the universe at the moment, so I'm somewhat in the mood for self-sabotage.

I assume the food collected will go to a local food bank or community pantry, perhaps one where he already volunteers. Has he sought guidance from that recipient organization? If he hasn’t already done so, have him Google “food drive ideas” for schools or gyms or kids or wherever he wants to focus. Lots of good theme ideas there for Halloween and other holidays.

He might want to contact the local Senior Center, Library, and/or Municipal Building to see if he can set them up as donation locations. I've seen local kids do something similar and our town puts out a weekly email with various notices/events that include the info.

Maybe the wrong format/forum. My oldest son wants to organize a food drive as part of his public service project. Anybody here have experience or ideas in making one of these work? His current idea is putting out donation boxes at the rock climbing gym (aka his second home) and his school. I’d sort of like to see him take an extra step/make it bigger. Thank you for any ideas

I made sourdough early yesterday morning that was ready for Matt to make pizza starting early afternoon. He made a 17" Bacon Cheeseburger deluxe pizza (vegetarian) and with the extra dough a 14" Margherita pizza.

I tried to replicate a sauce I had liked recently to go over chicken thighs. I sauteed white onion, diced eggplant and garlic, added a tin of diced tomatoes, S&P and a small branch of rosemary. Tasted and added some balsamic vinegar and a teaspoon of brandy. We were pleased with it. Served with scalloped potatoes.