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No, I don’t think I’ve watched that video. Or maybe I watched it 10 years ago and forgot!

Today's cutting of basil, oregano, and rosemary. The basil will go in olive oil and be frozen. Rosemary will go in the dehydrator as will the oregano.

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means. Such as my Japanese gin donabe. This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh). I happen to like the sockeye moreso than the king; it's just more to my taste. But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

Adding bacon to a tomato sandwich can be great, but as you said, it's all about the tomato. I'm getting some bacon for an upcoming egg salad sandwich, and I may decide to add a couple of slices to my next tomato sando. BTW, have you seen Melissa Clark's interpretation of a tomato sandwich: https://www.youtube.com/watch?v=e6a-UXhm-V8

I made a couple of brioche, one to give away, and one so that I could make fig leaf bostock... I toasted a bunch of fig leaves; some got blitzed into a powder and added to the almond cream, the rest were used to flavour the syrup for the brioche. It was good. I'll make some more powder and syrup for future use.

BLT, with a spectacular gold tomato and a schmear of avocado on the bottom Yes, the crispy bacon got smashed when I sliced it but this was all about that tomato!

@TdeV This morning I recalled how I came upon the numbers. I searched Amazon for Opinel Paring Knife and a few items came up. The 112 looked like what I wanted ... https://www.amazon.com/s?k=opinel+paring+knife&crid=13O8BZC3VZZK9&sprefix=opinel+pa%2Caps%2C189&ref=nb_sb_ss_p13n-pd-dpltr-ranker_ci_tech-br-left_1_9

This popped into my mailbox this morning. 14Trader Joe’s Items To Try In September (Before They’re Gone) https://share.google/LCXQeEM6no3X2YSk8

At the time I thought I noticed which ingredient made the consultant choose one way or the other, but I don't remember. My guesses are: yes to bread machine if the flour was bread flour yes to bread machine if the leavening agent was yeast.

Kumpir (toppings of avocado, shredded carrot, quick pickled purple cabbage, and green olives), side of steamed edamame with nutritional yeast, butter, and paprika.

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. I do prefer that pointy shape and have a Sabatier with a similar profile. So that's my bias YMMV

You're welcome. I hope it works out for both of us.

Maybe well below -39°C. But don’t cut anything hot.

I can think of a number of metals that cannot possibly be made razor sharp. Let's see you sharpen a mercury knife.

https://m.youtube.com/watch?v=2-bbYH_akHg&pp=ygUQY2hvd2RhaCBzaW1wc29ucw%3D%3D

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

They are both correct. Sharpness and durability are two different qualities a good knife should have. There is a person on YouTube who can sharpen a blade made of wood, but the sharpness only last for one or two cuts. dcarch

Thank you Shel, there's one in my cart! The handle broke on our cheap grater, this looks much sturdier.

Since this week was the 20th anniversary of the opening of Pegu Club, I figured I'd post this drink from one of their first bartenders (even though he was at Death & Co. when he created it)... The Joy Division is a dry and bitter cocktail created in 2008 by Phil Ward for Death & Company. • 2 oz Beefeater London dry gin • 1 oz Dolin dry vermouth • ½ oz Cointreau • 3 dashes of absinthe, like Vieux Pontarlier or Lucid • Lemon twist garnish Beefeater was different back in 2008, at 94 Proof (now, it's 80) so perhaps a different gin would work even better at this point.

Yeah, I'd get in on that too! (a CSO) Kenneth's description of the air fryer spring rolls did me in. Now I want one too!

Ohhhh I'm kind of kicking myself for not planting any this year. That looks so golden and sweet and delicious.

We are Canadians - we are nice!

Did up a pile of corn for the freezer today following @Shelby's directions.

You guys could've made a killing on us folks down here 🤣 .....probably still could 🤣

Fig and blackberry cake, this was made with whole small figs that were just perfect for a cake. Blackberries were also in the cake and they were complementary to each other. The batter was a bit of a cobbled together one and included a cup of almond flour.