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Sprouts and shrimp Last night was BLTs that I've shared(and eaten!) a lot this summer.

to conclude : this is the CkMarrow pic'd from the first phase of the CkJell iPot . 1 X note that it did not melt . there may be some CkMarrow flavor in the pot , but Id guess not much. the flavor is earthy , but not like mushrooms are earthy . the flavor is not rich and delicate . no more CkBone chopping for me. there might be hints of Iron ( from the RBC's ) . so , there is a reason CkMarrow is not mentioned ( to my knowledge ) in Julia Child's tomes or served at 5 ***** FR restaurants . its work to get , and adds , if anything , nothing very delicious . but is for sure , a nutritional powerhouse.

Yesterday, I neglected to share this roasted asparagus with feta, almonds and mint from Sami Tamimi's new book, Boustany. I'll call out those little greenish red, pear-shaped tomatoes, kinda like mini-Kumatos They looked so dull compared to the brilliant red, orange and yellow varieties at the farmers market that I felt sorry for them and bought a basket. They turned out to be sweet, tangy and very flavorful. Today, I’m having leftovers from yesterday’s lunch. I went out with a group of friends to a local waffle place called Honey & Herb (full menu here.) I ordered something called “Salmon I used to know” which their menu describes as “A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions for a burst of flavor,” with a salad as my side. I brought home 2 of the trio. I disassembled them, stored the components separately in the fridge then toasted the waffle to crisp it up and reassembled.

addendum : CkMarrow , https://forums.egullet.org/topic/168147-bone-marrow-chicken/#comment-2458735

I remembered to look unto CkMarrow , personally a CkLg from the IDS https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890 I needed a tool to extract the CkMarrow for a taste test then it came to me : that tool is called a ' Metz ' its a Metzenbaum scissors https://www.entandaudiologynews.com/features/history-of-ent/post/not-just-the-scissors-the-story-of-myron-metzenbaum every kitchen need several , in different lengths taste test : from refrigerated , not salted : neither here nor there . not bad , not like CkFat . not scrumptious . but its there , ans Ill cut the bones when making CkJell.

Big week for me : 1 ) current COVID Vax Monday 2 ) Stop&Shop has chicken legs on sale again I bought two trays , 10 lbs , 19 legs. Im not sure why , but S&S has significantly plumper generic chicken than MarketBasket and they sell it at a lower price , on sale or not. and the CkLegs are very nicely trimmed , and ready to serve your purposes w no extra work. ready for the IDS. Right out of the tray. I chose 180 F , plan for 2 hours , then rotate once , 2 more hours . most of these will be iPot'd for stock one or two will be held back for MC [ The Cat ] , he plants himself in the kitchen when there are Ck aromas of any kind. two hours , top tray . the bottom tray was looking a little anemic , so I went w 185 F from then on . 4 hours 180F 2 H , 185 F 2 H . note that color . although there might be some pic issues w the color , they were more or less like this. very plump. I did not temp them , as Ive learned an important lesson : at these low temps , the skin // meat dries out a bit , and form a shell . that keeps the meat juices in the meat not in the pan, as the meat contracts as the temp goes up. as they cool , the juice stays in the meat . something happened w the second set , the smoke stopped , indicated on the IDS front panel . no idea why . brief panic . would I have to buy 2 more IDS ? a la CSO ? as this tool has become quite important for the cooking I now do . but it got sorted out some how thus the second set looks a little different took a sample when cool . MC insisted . I tasted the meat . it was delicious . and on the rare side . if there were no tendons , and sliced thin when cool this would make your antipasto tray and be a nice complement to Serrano // Prosciutto ham. this now moves over to the iPot thread , as this is going to be 3 X stock , later today . tomorrow Im back @ S&S for two more trays. one of my projects was going to be ' Smoked Turkey Legs ' the kind you eat at room temp or cold . it's looking like it's going to be S&S baby turkey AKA grande chicken legs. Ill cook them longer , but w a low temp start , to ' seal in the juices ' we have heard ' seal in the juices ' before , haven't we ? in this case it might be true.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

Ive posted this before , but its Sooooooooo good , it deserved another look Tj's green chili chicken enchiladas [ Fz ] , fontina cheese , green window onions . Superb. next time Ill remember to add some pico de gallo l home made or Tj's refrigerated . TJ's refrigerated items that are similar to Tj's jared are significantly tastier. this is on the regular rotation for sure. green chili enchiladas are one of my favorite Mex-Tex dishes . Ive had versions that are a cut above this , but that's a long trip to TX to those hole-in-the-wall spots. nothing locally comes even close to this .

I get them at my local H-Mart which calls them "Korean Leeks"

Mine is now on the way.

Does it need to be food donations or could he raise money (which is usually better for the organisation)? Maybe he and his friends could get pledges for the number of times up the wall in a certain amount of time

How do you say "Punt minus a half ?"

Smoked bluefish pate from Delish was excellent. Eggplant took too long to cook.

Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice

They're usually called Welsh onions in English. Allium fistulosum- and native to China. Negi (ネギ) just means 'green onion'. Naganegi (長葱) means ' long onion'. Very common here, all over Asia and in the UK. Probably everywhere.

While perusing the bins and the shelves this morning at the Tokyo Fish Market in Berkeley, where groceries and produce are sold alongside the fish, a bin with a vaiety of unknown-to-me Japanese onions caught my attention. I'd not seen them before, but it's not often that I look through the produce section of this store. I grabbed a package of Negi onions. There are several varieties of these onions, and I believe these are the Naganegi variety. There's a page that describes these onions, but have only quickly scanned it, perhaps read more tonight: https://sudachirecipes.com/negi/#Types_of_Negi_Used_in_Japan The plan for this weekend is to make Shoyu Chicken, and perhaps these onions will be used.

These are often sold in the west as pet food, but are used in Japan to make a type of dashi (Japanese 煎り子だし – iriko dashi). But they are also used in China. Dried Sardines (干沙丁鱼 - gàn shā dīng yú). These were landed and dried here in Guangxi. Used to add umami to soups or hotpots, etc.

Let it sit! No matter good the spoon tasted

Those elements look delicious! I'm not going to poke fun at you for not photographing the finished result. I'm dining on a failed (as in, unsatisfactory flavors and texture) potato salad microwaved with the leftover jelly from my last roasted ham. It's actually pretty good for semi-mashed potatoes, and much better than the potato salad, but it won't win any prizes for looks. 😅 <We now resume our normal programming of delicious-looking and delightfully photographed dinners...>

That google result is AI as well. The only thing chicken marrow is good for ime is the usual bit of of gelatin that's released in making stock. Taking the ends of the leg bones off is enough. Unless someone somehow breeds a chicken about 25+ kilos that doesn't have its lungs collapse under its own weight we won't be making Fergus Henderson's classic with chicken bones anytime soon 😃

I think the first one I bought, which is still going strong, was something along the lines of a prototype or loss-leader. It's the one shown in the video I linked above. It may have been only $15 but when I went to order another it was no longer available! The cheapest I've seen since then is $25. Of course, it's possible I haven't looked hard enough. I do know however that I want the auto-shutoff. That adds a few bucks although my initial inexpensive one came with it.

Last night I smoked another hamburger in the GE: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C What's different is I used the Combustion thermometer. The prediction was right on. My mistake was to try some cheese. I put the "cheeseburger" back in the smoker, but I could not get the cheese to melt and the meat over cooked. Final thermapen reading was 61C. The result was not that bad (I ate it all), but it was more difficult to chew. Tonight I hope to smoke an eggplant for baba Ganoush, to go with smoked bluefish pate. The smoked bluefish has been hydrating in a bowl of water.

Got one.

I have this one and I love it. It is rechargeable.

Didn't take a photo of the final salad, but supper was a salad of these over spinach.