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For more Chinese, Yauatcha Soho is fun. More Cantonese in outlook. Best to sit in the basement. 15 Broadwick Street, Soho. For a blowout, two Michelin starred A.Wong is interesting, if pricy. His three hour tour of China tasting menu was amazing. 70 Wilton Road, Victoria, London. Oh and Bar Shu mentioned above is at 28 Frith Street, Soho. The menu was designed in consultation with writer, Fuchsia Dunlop.

Visiting the market of a nearby town. Plenty of tasty sausages … Guess who got the biggest botifarra blanca ?!

When we are in Spain, I take over the shopping & the cooking. It just relaxes me and is my idea of a great holiday - surprisingly for the rest of the family, too. And there is a certain repertoire of dishes that my in-laws request whenever they visit us or we visit them. Out of these dishes today cornill amb setas (or braised rabbit with wild mushrooms - and actually meatballs). Brown a rabbit … Burn off the hair of your forearm when adding the brandy to the fried onions & garlic … Fresh champignons and dried death trumpets go in with a fruity white from the Somontano region… After a good braise pile everything in a way that the hungriest guys take all the meatballs and I have a chance to get some rabbit when I arrive at the table some minutes later … Served with bread, a mixed salad, (commercial and surprisingly good) gazpacho and some nice German white al fresco … No complaints 🤗

Today paëllas pasta-based cousin, the fideuà … With rabbit, squid, mussels & some sausage. Great lunch before an even better siesta 🤗

A friend who works at Peet's, knowing my propensity for African coffees, mentioned that this was a blend I'd enjoy. Well, it arrived a few hours ago, roasted the morning of Aug 5th. I'll have some as soon as the hopper on the grinder is empty ...

Well, then, that's a boatload of feta. I wonder who (non business) would buy that amount?

I think most people also think primarily of sweet galettes, though I have quite a few savory galette recipes in my cookbook collection. In the book's intro, Rebecca has this to say about what she’s calling a galette:

From Boston Magazine: The Top Restaurants in Provincetown Right Now The mishpucha get two mentions, which is nice.

Toast, spread with Silver Goat chèvre, topped with black mission figs. Toasted walnuts on the side. Figs & walnuts both from the local farmers market.

Yeah, if I squint right I see the Welcome Duvel and Family banner 😁

feta cheese making calls for brining the fresh feta - before 'packing' it for use . . . is there an unbrined feta? or an extra brined feta?

As long it is goat or sheep-goat mixed milk... I love it

The feta was in the store's regular, refrigerated dairy section.

The very last of the Balaton cherries bountifully filled a galette. A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.

I assume that was at the Costco Business centre?.

That's a lotta feta!!

This was snapped at the world's largest Costco in Salt Lake City, Utah ...

Sandwich with roasted zucchini and summer squash, fresh mozzarella, sweet tomato and pepper relish on one side of the bread, spicy ground up Calabrian chili peppers on the other side, red onion and arugula.

First, allow me to say, I hope you enjoy whatever you spend your money on. I find what I tend to do in this situation, over and over, per both self report and the council of my family, is: 1)have an item I am happy with, 2)purchase another one that is similar but us some quality I might like better 3) discover that there are some features of one I like and some features of the other 4) start to wonder if there is a third option with the features I like of both See: the picture of new travel binos I posted in the birding thread

While I don't have any recs for Chinese/Indian, our two most recent trips (including one less than a year ago) included standout meals at BRAT Shoreditch, Noble Rot (both in Bloomsbury and Mayfair), and St. John (both the flagship and Bread & Wine). We also had quite a fancy meal at Planque. And fun Sunday roasts at both Hawksmoor and The Harwood Arms.

@TdeV yours cooks by pressure and induction. pressure feature is a big reason for the cost increase , and then some extra padding for the look. all these machines work very very well . I like rice , and aside for innate taste differences ( basmati vs short grain , etc ) I doubt i could taste the differences between properly used machines . I do like the thicker ' pot ' in the induction versions . which means Id like the thicker ' pot ' in the 5.5 size !

Similar to the one I have, which is the NP-NWC10. I've used it to cookveggies/fish in addition to the rice, with no ill effects. It really does get a little nit picky with all of these variations on a theme.

On the Zojirushi recipe site, my model is frequently NOT listed in the "compatible" recipes. When I communicate with Zojirushi, the person always replies "the recipe was not tested with that model." If I ask about doing something else (cooking with other ingredients), so far I'm always told it might damage the machine (leave a presistent smell, the coating of the inner pot, or other things). So, in spite of having a horrendously expensive device, I mostly use it to cook brown rice (sometimes white). I wish I could understand what technically makes my rice cooker so different from other rice cookers (so I would have a better idea of what to ignore).

@TdeV for me , I dont see adding pressure to a rice cooker as I have several iPots. so , induction , ' straight-up '

@rotuts I have Zojirushi Pressure Induction Heating Rice Cooker & Warmer NW-JEC10 (5.5 cup/1.0 litre). https://store.zojirushi.com/products/nwjec