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the ueber-mongus sandwich is nothing new. a search on "NYC corned beef / pastrami style sandwich" turns up hundreds of 6-8-10 inch "thick" examples . . .

Another door prize, at the last holiday party of the season (that I'll be attending, anyway). There's a bottle of Pinot Grigio in there. I complimented the member who'd crocheted this and a number of other door prizes. Check out the base! She figured out how to do that so the bottle would sit squarely on the counter. Darned clever, I think!

@Pete Fred Than's for making that NYT mico cake. n I love STP. looks like something I could make. thanks again.

Roasted sweet potato and pinto bean tacos

Welcome. I'm glad to see that you have jumped right in and your post on the dinner thread was very impressive and looked delicious. I think you're going to enjoy being with us. As you have probably already seen, the wealth of knowledge that our members bring to this board is impressive. And everyone is willing to share and help others. All you have to do is ask a question about anything and within hours you will have your answers. I'm looking forward to your future contributions.

I'm not averse to an occasional microwave mug cake so thought I'd try the Sticky Toffee Pudding from NYT Cooking. Nuke your cake... Apply the sauce... Dive in... It was a pleasant little treat that I'd happily make again. And talking of making things again, another lardy cake so I could fiddle with the method...

Cheers It takes a bit of time , but you will get to know ' The Regulars ' that share your interests and their comments will inspire you as you cook .

Welcome, @Intuicook! I look forward to learning about what brings you joy in edible form.

For me, the big advantage of using resistive heat instead of induction is it open the possibility of a magnetic stirrer. I use my lab hot plate with my stainless-lined copper pans. They'd also work with pyrex or anything else that's non-magnetic (I realize this greatly limits cookware choices, especially these days).

Is it breakfast? This morning I baked some currant scones to have with our 2nd cup of coffee, and after a light breakfast. These are the scones made using frozen grated butter, which is, shall we say, annoying. But they're so good, served with a nice ginger/rhubarb conserve, from our favorite shop in Paris:

Maybe my brain and typing fingers didn't work together! I meant to say, and now have edited the post: I sure hope YOU had something good to eat with that wine!"

Frank Bruni, of the New York Times, finished a recent column with a commentary on sandwiches and how out-of-control they are. The whole discussion is hilarious and difficult to summarize, but here are some choice quotes: There's a lot more, and it's all good. Cautionary note: the newsletter as a whole is NOT culinary. The first part is political; the second part ("For Love of Sentences") highlights some fine, often hilarious, writing selected from other news articles and opinion columns. The final section on sandwiches is what I'm highlighting here. If you're interested in reading any or all of it, here's a gift link to the essay: https://www.nytimes.com/2026/01/26/opinion/rahm-emanuel-2028.html?unlocked_article_code=1.HlA.aTDA.2Rb88WgNeRhy&smid=url-share To read the bit about sandwiches, skip down to the final section, titled "On a Personal Note" and marked by a photo of hamburgers.

I've been here at eG for a couple of decades and still get overwhelmed! Welcome!!

You can tell when my DH has been cooking and the weather is cooler. Totaly traditional beef stew with onions and carrots ( dreaded rounds) ., served with mash and beans. I am starting to dislike beans and when I see that he’s served them again I have an inward groan. Below…. warm weather again so a salad from me. This was created from fridge left overs and from the garden….a little tin of curry flavoured tuna, bean mix, beetroot, avocado, cucumber, tomatoes, lettuce, sorrel and a sprinkle of feta. Also added some of the spicey lime pickles which I thought tasted good. Not a green bean in sight.

White Chili over couscous

Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro

Just to reinforce @pastrygirl's point about tradition "Marcella Hazan changed how we cook and experience Italian food. A disabled woman trained as a scientist, Marcella never cooked until she immigrated to America. But through her cookbooks and teaching -- and an uncompromising commitment to Italian tradition -- her impact was felt in millions of American home kitchen." https://marcellafilm.com/ Ghee is an Indian tradition. Why doesn't she make spaghetti curry? Butter is a relatively unused ingredient in Italian cuisine, its use being confined mainly to the north, where this dish presumably originated.

I wish I could have made something that my Dad would have enjoyed in his last few months for a final feast. I made him date squares regularly toward the end because his favourite breakfast was a date square and a cup of coffee. We paid a ridiculous amount of money for his food at the extended care home and he hated all of it. After several phone calls from the dietician at the home, she was concerned that he wasn't eating his meals, only wanted sweets. I finally told her - he is 95 years old with a finite amount of time - so let him eat desserts all day if that's what he wants. I mean for FS - do you think that forcing him to eat vegetables at this point is going to make a diffrence??????

If your sauce is still a sauce then there's still water in it, probably doesn't matter whether it's from tomatoes or butter. I don't think there's much tradition of clarified butter in Italian cuisine. The hot areas use olive oil.

Haven't tried either sosa product but maybe use sour cream instead of sweet cream? And a little lemon or lime. Or how about buttermilk powder? https://www.myspicesage.com/products/buttermilk-powder?variant=31865078906941

Good luck with this. Any idea when this might become available?

I made a cheesecake bon bon for the first time today. It's a combination of glucose, cream, cream cheese, butter and white chocolate. It tastes pretty good, but the actual cheesecake flavor seems like it's hiding a bit. At the workshop an attendee mentioned she uses Sosa Powdered Mediterranean Acid Yogurt to get that zing. In doing some looking for that product, I see there are two similar products: Sosa Powdered Mediterranean Acid Yogurt - purple on the label Sosa Powdered Mediterranean Yogurt - yellow on the label @Chocolot mentioned she thought AUI sold it, but it looks like they are not selling either of them right now. Are you using either of these products to highlight a cream cheese flavor? If you are, are you using the purple label (acid) or the yellow label and why did you choose one over the other? Where you are buying it? I'm in the US. If you're not using either of these, can you recommend something different that would help highlight the cream cheese flavor?

Mitch, you're rarely cryptic, but I have to ask what this: means. Please clarify.

Welcome to the forum @Intuicook. Lots of great people here.

Will the butter used in the sauce give up it's water after 45 min or so of cooking? If so, then why not start with ghee or clarified butter?