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100% real. I've eaten one similar to the first one; the seafood, although it was served shovel style rather than pail. The meal was a lot of fun; the food was delicious and very hygienic. Remember, most meals in Chinese homes and restaurants are served family style and communal eating is the norm. These images wouldn't appall anyone here.

@liuzhou, do you think those are "real" photos? Or are they simply staged to amuse or appall people? The closest I can come in this country, and the closest I care to come, is from some years back when my darling and I were treated to the sight of a gaggle of friends enjoying all-you-can-eat snow crab legs. The crab legs came in buckets...and kept coming, and coming, and coming...we were impressed at the fun and gusto at that table. (This post shows photos of that activity, but includes a lot more sedate eating, and restaurant decorations.)

I've never heard of it. Given the size and the procedure, it looks like a handheld version of the Ninja Creami. Does that sound fair? At any rate, I'll be curious to see what you think!

There are lots of recipes out there but this is the one I used. Definitely worth marinating overnight if you can. Up to 3 days is fine. Consider it a gift to your future self as you can pull it out and have a lovely dinner with zero effort.

I purchased this today at Costco. Pictures below show the box it came in and the unpacked appliance. I like that it makes only a cup of ice cream at a time, perfect for 2 people. I'll let you know how it goes. Has anyone else seen this? Does anyone else have one?

Icelandic cod woku, from Manado, North Sulawesi.

@liamsaunt Cats the world over are something , and much the same.

Sookha keema matar (dry-cooked spicy ground beef with peas): This is a long-time favorite, redolent of brown-fried onions, ginger, garlic, cilantro, and garam masala, sharpened with lemon juice. Roasted baby zucchini rounds: Seared with cumin seed, black pepper, garlic, ground coriander seed, ground cumin, and serrano chiles, and then topped with seared tomato wedges, cilantro, and garam masala. Mrs. C said that zucchini and cooked tomatoes are two of her least-favorite things, but she enjoyed this because nothing was cooked to mush.

Very wise choice! Tomorrow with wind chill it will be 20 below in some places. Keep those tropical photos coming!! It's a welcome respite from the weather here in Boston!

@patti do you know Emaco Foodservice in Lafayette? In the world of food service, there are broadliner distributors (like Sysco, Gordon FoodService) and smaller ones that usually service a local area. From what I can find, Emaco seems to be a smaller distributor (in terms of distance serviced) with strong ties to the community. That company might allow for cash-and-carry sales, or they might be willing to let the church buy on behalf of those filling the fridge.

I love black cod, will have to try it with a miso glaze.

Miso-Glazed Broiled Black Cod from The Wok I followed Kenji’s suggestion to drizzle vegetables in the marinade and broil them right along with the fish. I had to pull some of the broccolini out before the fish was done but that was easy enough to do. Also on the plate are rice and cucumbers marinated in rice vinegar with pickled ginger.

Maybe these Miso Date Caramel Cookies?

Wish I had a recipe for you but a place near me (Gjusta for those in the LA area) makes a great miso date cookie. In any case the combination of miso, butter and dates might be worth exploring to use up the rest of your miso!

Starting to run low on trimoline and looking to buy a small quantity 22 ounces / 623 grams. Any suggestions on where to buy a small quantity? Last time I purchased this, I got it from L’Epicerie but they are out of stock.

Shoulder rack of lamb from TJ’s, served with some Dijon mustard on the side; roasted potatoes and carrots Vichy.

Restaurantdepot.com has the 9x9 3compartment hinged styrofoam containers for .11 each, the case pack is 150 units for about $19. The church could possibly get a membership to Restaurant depot and even if its an hour away I would encourage them to get a membership. They can buy the containers and let people (like you) use them to fill the community fridge. And possibly even get competitive pricing on bulk items like cans of beans, veggies, pasta. I'm tempted to buy a case and ship them to you....

Gotta use up this miso... Miso Ganache Fudge Cake by Gurdeep Loyal. I came upon this particular cake (and the previous STP) via a post about 'flavour-maxing'. While I liked the punched-up flavours in the STP, for me this didn't wow. The chocolate cake was fine but ultimately no different to any other less max'd one I could've made. The miso ganache was good, though, and if I wanted to add a savoury-salty edge to something I'd keep it in mind. Overall it was a pleasant cake, so I'm reluctant to damn it with faint praise.

Why's the girl from Montana posting in the gardening thread in February? It's 50F at my house and the plants need some help per my local nursery/ botanical garden. So everything is being watered. Lilacs, fruit trees, haskaps, raspberries, strawberries. Found one tree we planted 6 years ago got snapped in our bad windstorm last month I dunno if he can be helped but he'll get water too.

@patti, there's a restaurant depot in Baton Rouge and one in New Orleans. How far away are you from one of those locations? Do you have a Gordon Food Service cash and carry near you? What kind of container is the most useful for you? Can you give me the manufacturer and/or item number ?

They were terrific. Not greasy, spicy, and full of conch. We also bought a slice of their key lime pie to bring home. I had it for breakfast this morning 😀 Yesterday we went for one last walk on Taylor Bay We found a big flame box crab hanging out on the shore Last night was supposed to be our last night on the island, so we booked dinner at Vita at Rockhouse, which is known for its spectacular setting. It’s built into cliffs, which makes it unlike the other properties on Turks and Caicos. It’s certainly beautiful. Here’s the view from the pool deck The menu Cocktail/mocktail And the restaurant. It filled to capacity moments after I snapped this picture. I had the zucchini Parmesan for an appetizer. It was so light Husband had the tuna tartare He he chose the lemon lobster spaghetti for his main And I had the snapper. The moment my entree arrived I was joined by a guest. This is Rocky, the mascot of the Rockhouse. He must like snapper because he sat next to me the entire dinner. He considered jumping up in my lap a few times, but settled for batting my leg to try and get me to feed him 🤣 I was told by our server that feeding Rocky is definitely allowed, so he got some of my snapper after all 🤣 We shared a pistachio affogato for dessert The weather back home is terrible, with 40-50 mph wind gusts and -20 real feel, so we decided to extend our vacation a few days. We had to leave the rental house, so are now at the Grace Bay Club for a few days. When we arrived to check in this morning there were two parties ahead of us that were also scheduled to go out on our flight home and changed their minds. I guess we were not the only ones with this idea!

You loose flavor without the milk solids in the butter. I wouldn't go out of my way to clarify butter for the recipe but if you have some around and want to use it up -sure go for it.

I know my local Chefstore has containers like the ones you are using.

Aromatic slow burn for lunch: Shrimp, mushrooms, and roasted Poblano chiles with a blended sauce of Holland chiles, shallot, ginger, and garlic. Finished with gosht masala, fish sauce, lime juice, sugar to balance, and a dollop of heavy cream.