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I made it into a pizza, too. Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

Wow - that looks fabulous - peaches are just coming into their own around here so will definitely pick up some proscitto.

I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans. I should make this again while peaches are in season.

Peaches in anything savoury makes me itch. Was it good?

The Elvis Presley! I wish my breakfasts looked as pretty as some of those above; sadly, they don't. Toasted bagel, cream cheese, smoked salmon. Beefsteak tomato, avocado and house-pickled red onions. Watermelon and that fancier Tuscan cantaloupe.

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo. The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their pickle-y punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms.

Most of the stewing steak in the UK is shin of beef. Sometimes you can get it bone-in, which is great for additional flavour but the supermarkets only sell it diced up because they suck.* It's great for a long slow cook, it melts away after a few hours in stock *and to be fair the marrow would go off really quickly

I made Moe an Italian sausage mushroom chive and cheddar frittata for breakfast this morning.

I was glad to see that this topic has come up because Carlos and I were discussing it the other day and I had no idea that Frito pie had been around so long. The reason for our discussion was that the cevicharia down the street has added new item to their takeout menu. It is a bag of picaritos (triangular corn chips) topped with ceviche. It sounds pretty gross to me, but then I'm not a fan of either item.

Chapmans and Breyers are both pretty awful IMO....Kawartha Dairy is well above both, though their supermarket tubs do not compare to what you get at the dairy (I believe they pump air into the retail versions - dairy is far creamier). Though the other day we found the BEST ice cream in Canada - in Kitchener of all places, a little spot called 'Four All Ice Cream' makes seasonal flavours (with a core lineup) with locally sourced high fat dairy. They had this roasted strawberry and rubarb 'ice' that was so creamy and unreal. Though the standout for me was the Maple Creme Brulee ice cream, sweetened solely with CDN Maple Syrup. Unreal stuff! Oh, and the waffle cone....also best I have had! To top it off, everything is Gluten Free - so my son with Celiac was akin to a pig in a mound of fresh shit!

I needed to ' move ' some skinless , boneless , CkThighs from the refrig into something else for later. I was not impressed w the one I added to the rice in the FTRC. I sauted them , got some color and fond. chilled them . was going to Fz them then got the IDS going again , as is cooler now . as they were cooked , I tried 170 F , as low as the IDS goes did not seem to be getting much smoke, so went to 180 F . got the usual expected smoke @ 180 . they are going top be turned into something creamy , w poblanos I roasted for the first time , later today a sort of creamy Ck-Poblano-creamy filling going into something to be determjined.

@rotuts, thanks for the tip on the parchment paper. In this case it doesn't matter; the non-stick plates really are non-stick, and they're easy to clean. But if I'm working on stovetop, I'll try to remember that trick.

@BaxterBaker I was thinking about ' stew meat ' usually , in a commercial butcher , its odds and ends from here and there. thus they cook a bit differently . then again , it's a low and slow stew , so it might not matter ' on the plate ' I think its better to get ' roasts ' i.e. large hunks of meat. w decent knife skills , and a sharp knife , cut up a ' hunk ' of your choice for ' stew' then you have a consistent cut of meat. and easier to freeze a hunk over bits and pieces.

I grew up surrounded by Fritos. In the early 50s, my dad and a couple of his friends had the Frito distributorships in the NYC area. If you bought a Frito in NYC in the early - late 50s, you bought it from us. A couple of years after my dad died, Fritos bought out all the distributorships, we cashed out, and Fritos was no longer a part of my life. My mom ran the business for a while after dad died and then sold to Fritos. When I was 8, 9 years old, I started going to work with my dad. I counted stales, organized the inventory, made sure we had enough "cardboard" (boxes and packaging material), he showed me how to do the books, I'd go out with the drivers and make deliveries, and so on. I loved making deliveries. I'd ride in the truck, usually with Howard driving, and stand in what would be considered the passenger area (there was no passenger seat), often with the door open. Howard would go into the stores to take the orders, and I'd get to deliver the order to the store, often using the hand truck that was a little too big for my small stature. After a while, I'd go into the stores, get the order, make the physical delivery, and fill out the paperwork. By the time I was 10 - 11 years old, one of my minor responsibilities was dealing with the local cops when they came by looking for chips for their summer BBQs. After a while, they wouldn't even ask for my dad. They'd see me, put in their request, I'd fill it, and log the expenditure to keep track of inventory. In return for that accomodation, my Dad's trucks were immune from hassle as they'd often have to double-park or park in red zones to make efficient deliveries. His trucks and drivers were never ticketed. I learned a valuable business lesson and about quid pro quo at an early age. We always had Fritos in our home, and they were frequently part of our meals. Instead of croutons we'd put Fritos in our tomato and split pea soups, they'd be around the house as snacks, there was usually a case or two in the basement ... my dad would give 'em away as little thank you gifts. Fritos was very good to us, but after my dad died I wanted - needed - distance from some of the things that reminded me of him, and so I put Fritos out of my life. Had he lived, he'd have been offered an executive position with the company, as were his friends, and I'd have been part of the "Frito Family."

Same. I don't think I'd ever want to leave though!

Saw this on Bluesky this morning: You know that saying about "a face only a mother could love"? Well, Moon Mist is "a taste only a kid could love." Our grandkids order it regularly, I emphatically do not. Part of the appeal of Nanaimo bars, for me, is seeing something else offered and not having to take one for politeness' sake. That, and getting to recycle the old west-coast joke: "What goes into Nanaimo bars? Strippers and Hell's Angels!" Truthfully I find them even more cloying than butter tarts, and don't care for them at all, whereas with butter tarts (like baklava) I can get past the whole sugar-bomb aspect of it. I've also learned today that Breyers' Nanaimo bar ice cream was part of a "Canadian desserts" series which included... yup, a butter tart ice cream.

That recipe is in there with padrón peppers!

Potato-Kohlrabi Casserole with Kasseler - a very old fashioned German dinner (but good comfort food) by a recipe from a ~25 year old German cooking magazine. Sliced boiled potatoes, sliced poached kohlrabi, kasseler (cured and smoked pork loin) and bechamel sauce (flour, vegetable broth, milk, cream cheese, nutmeg) are mixed, topped with grated gouda and baked in the oven

Cod with Miso-Butter and Vegetables - for the vegetables you sauté king oyster mushrooms and zucchinis and finish it by briefly cooking it with some vegetable broth, soy sauce and corn starch. The cod is just briefly seared and then basted with a white miso butter. The fish and vegetables are served over rice

I mentioned that while I was browsing around looking at stuff for @lindag I accidentally enabled myself. Not exactly a paring knife but Amazon listed it with the paring knives: a Wusthof IKON steak knife... Bottom is the new IKON steak knife. For comparison a Le Cordon Bleu paring knife. Edit: weight of the IKON is 74.8g vs 62.4g for the Le Cordon Bleu. The IKON is somewhat handle heavy, while I would call the Le Cordon Bleu more neutral in balance.

Oh, I neglected to report back! The spareribs were pretty good. Unfortunately I neglected to write down how long I smoked them for. Last night was beef ribs. Temperature 107C for four hours fifty minutes. Final meat temperature 96C. Texture was lovely. Ribs were almost inedible due to an extreme amount of salt. For the leftovers I plan to wash off the bark and soak the meat in water before reheating.

@Smithy. A recent revelation for me, so far only used with the A4 Box and a stovetop panini pan, is that you can use parchment paper to ease cleanup, there’s always something that leaks out and cooks onto the press/pan. I’m also on the fence re: mayo vs butter for grilled sandwiches.

Moving to a different venue. While they mostly all sell the same things and copy each others menus if not recipes, this one is unique. Bewilderingly so. It’s called Lays Pizzeria although they often misspell their own name as Lasy Pizzeria. Their USP is that they only provide pictures of their offerings. No hint as to what might be in them. It may be different in store, but I’ve never ventured inside. Now, this looks like perhaps a standard pepperoni number, but don’t be fooled. I have established that ‘cheese’ is, in fact, durian! The 'pepperoni' could be strawberry jam ⁈

My favourite ice cream is Maple Walnut - maple is obviously a big Canadian product - and almost all of our neighbours have a walnut tree on their property - hmmmm

O Canada you can do better than bubblegum ice cream. I have faith in you and wish everyone over the norther border a happy and well adjusted normal life.