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Baked beans and an egg in the pan with dark rye toast

Seems as though there are plenty of shrimp/ prawns being eaten including in my dish of seafood spaghetti

You got the better deal.

A local hoagie chain makes a turkey/stuffing/cranberry hoagie that is popular all year long. Pretty good (though I never order it).

I like to go right through those types of closures with the worm; don't even bother trying to cut through that stuff.

We've had a few interesting wines lately: A rosé from Trader Joes. Surprisingly staunch for a rosé, although curiously named after a (in my experience) rather meek mammal: The closure, however, was almost impregnable. At first, it's reminiscent of the Maker's Mark wax capsule. But as far as we can tell, this one was made from some sort of very tough plastic: \ We also grabbed an excellent Rhone-style California, for about $16:

Another plus one for Wild Fork, especially in terms of selection and availability. But even though there's a significant price difference, I have to also put in a vote for White Oak Pastures. This is seriously farm-to-table stuff, and thanks to that, they offer the less glamorous stuff that I've never seen other purveyors offer: shoulders. sides, cheeks, offal. etc.

I've never gotten their lamb, but I'm very happy with Wild Fork in general

My almond Effie's arrived a couple days ago but I just had the first one tonight. Very good I thought. Not too sweet, pleasant texture, nice flavor.

Hi Paul. I suggest reaching out to your local ag extension office. (Google will help "Wisconsin ag extension"). Also try "your county name 4-H". (Or a nearby county.) From there, you want the 'sheep superintendent', they are responsible for the sheep barn at the county fair where 4H kids show market lambs and will know who provides lambs for 4H kids to raise. (Be sure to tell the farmer you want it to eat, not raise etc). They are a wealth of info and can point you in the proper direction too. If Wisconsin has a sheep association, you can check there too- Wisconsin Wool Growers or Wisconsin Sheep Association (based on what my local ones are called) And I get my lamb locally from a wool artist/shepherdess that is a dear friend.

Hi Paul - what a story and glad to see how well you've dealt with your issues. I think you can do real well with delivery services...there are a number of eG-ers who do. Check out Wild Fork - their prices are some of the most reasonable, and their selection is deep (though much, as you mention, from Australia). My favorite lamb available commercially tends to come from Colorado...https://wildforkfoods.com/collections/lamb/ D'artagnan has lovely stuff, and charges for it...https://www.dartagnan.com/leg-of-lamb-bone-in-american/product/FLDLE002-1.html?bcgid=lamb But you can often do well on a first order. I'm surprised your butcher in Madison can't get Colorado lamb. What about at your Whole Foods?

The lamb lassie hasn't been at my farmers market in ages so I usually get it from Erindale butchers who do a pretty good job. Frankly though I usually get a pack of shaved meat from the Kabab shop and serve it up with Roti from Aldi, lettuce and garlic sauce

that is why I am so 'reluctant' to used mail order sources. #1 - they lie a lot . . . one cannot take their marketing / web hype for truth - when put to a legal challenge it's always an 'oh gosh - it was, but it changed and so sorry we forgot'

My husband was a sandwich guy. After T-Day, he'd eat all the leftovers ONCE. After that, he would eat turkey sandwiches for as long as the white meat held out. I'd wind up eating all the sides and letting him have all the turkey.

Banana pudding.

Sorry, not going to get to it this weekend but if you email Gouter they will reply. Wouldn't want you to miss out on the apple pie panettone.

I also wonder how it feels to move the pan around on it. Most times, unless it's a big pot of water, the pan doesn't just sit on the burner. My good induction burner still outputs power when the pan is raised an inch or two above the burner surface. My crappy one beeps incessantly in that condition.

Hopefully somebody has one of these impulse cooktops installed and we get some actual reviews. Be interesting to see how it tracks the temperature of the cooking utensil. I know the control freak is rock solid here. It’s not just the cooktop. I wonder how the actual cooking utensils the pots and pans are handling that much power? I still think the impulse cooktop is a very exciting development

@blue_dolphin BINGO!

This video?

Thanks AlaMoi. We're in WI. Thankfully we have a good butcher here in Madison and I can get humanely raised Red Wattle and Berkshire pork (I love Berkshire) but outside of already frenched racks, no idea where it comes from, probably all the way from NZ through massive brokerage and distribution channels, no lamb. Jamison lamb was extraordinary. (Small sidenote, mentioned alive and well. Lot of help along the way, encouraging anyone in need to reach out to people who care).

Hreat, thanks Smithy. I'll look into it.

somewhere in one of the cooking forums, , , was a video of as bloke 'evaluating' various readily available panettone in USA. he opined that Maina topped the list. I got mine off Amazon, arrived last week . . . the Maina brand sells out quickly on Amazon - no can say if that's marketing or 'really good stuff' . . .

imho, , , two items that are (usually) difficult to obtain . . . heritage pork lamb commercially, the hugest lamb supply is imported from NZ/Australia. but for good stuff, one has to find a local well operated supplier. don't know where you're located - but the little 'luck' I've had is simply internet searching on stuff like 'fresh lamb (insert town here)' 'heritage pork (insert town here)' you may have to drive a bit . . . we had a local breeder for heritage pork - about 30 miles.... they closed. and I've never found another within reasonable driving. so, it is a challenge

Hot sandwich with roast chicken and gravy in the panini press.