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BLT, with a spectacular gold tomato and a schmear of avocado on the bottom Yes, the crispy bacon got smashed when I sliced it but this was all about that tomato!

@TdeV This morning I recalled how I came upon the numbers. I searched Amazon for Opinel Paring Knife and a few items came up. The 112 looked like what I wanted ... https://www.amazon.com/s?k=opinel+paring+knife&crid=13O8BZC3VZZK9&sprefix=opinel+pa%2Caps%2C189&ref=nb_sb_ss_p13n-pd-dpltr-ranker_ci_tech-br-left_1_9

This popped into my mailbox this morning. 14Trader Joe’s Items To Try In September (Before They’re Gone) https://share.google/LCXQeEM6no3X2YSk8

At the time I thought I noticed which ingredient made the consultant choose one way or the other, but I don't remember. My guesses are: yes to bread machine if the flour was bread flour yes to bread machine if the leavening agent was yeast.

Kumpir (toppings of avocado, shredded carrot, quick pickled purple cabbage, and green olives), side of steamed edamame with nutritional yeast, butter, and paprika.

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. I do prefer that pointy shape and have a Sabatier with a similar profile. So that's my bias YMMV

You're welcome. I hope it works out for both of us.

Maybe well below -39°C. But don’t cut anything hot.

I can think of a number of metals that cannot possibly be made razor sharp. Let's see you sharpen a mercury knife.

https://m.youtube.com/watch?v=2-bbYH_akHg&pp=ygUQY2hvd2RhaCBzaW1wc29ucw%3D%3D

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

They are both correct. Sharpness and durability are two different qualities a good knife should have. There is a person on YouTube who can sharpen a blade made of wood, but the sharpness only last for one or two cuts. dcarch

Thank you Shel, there's one in my cart! The handle broke on our cheap grater, this looks much sturdier.

Since this week was the 20th anniversary of the opening of Pegu Club, I figured I'd post this drink from one of their first bartenders (even though he was at Death & Co. when he created it)... The Joy Division is a dry and bitter cocktail created in 2008 by Phil Ward for Death & Company. • 2 oz Beefeater London dry gin • 1 oz Dolin dry vermouth • ½ oz Cointreau • 3 dashes of absinthe, like Vieux Pontarlier or Lucid • Lemon twist garnish Beefeater was different back in 2008, at 94 Proof (now, it's 80) so perhaps a different gin would work even better at this point.

Yeah, I'd get in on that too! (a CSO) Kenneth's description of the air fryer spring rolls did me in. Now I want one too!

Ohhhh I'm kind of kicking myself for not planting any this year. That looks so golden and sweet and delicious.

We are Canadians - we are nice!

Did up a pile of corn for the freezer today following @Shelby's directions.

You guys could've made a killing on us folks down here 🤣 .....probably still could 🤣

Fig and blackberry cake, this was made with whole small figs that were just perfect for a cake. Blackberries were also in the cake and they were complementary to each other. The batter was a bit of a cobbled together one and included a cup of almond flour.

Winnipeg and Sudbury apparently are the closest (which isn't really closest). We should have sent one over before the deminimus ended, wonder when we will know if that gets overturned by the courts along with the tariffs

We've been successfully sharpening blades since flint was discovered to be quite useful in the old cutting stuff up department. As long as it ends up sharper that's a success in my book. If you're mad enough to be buying $1,000 dollar knives you have the money to just buy another one. 🤷‍♂️

Which one is correct?

Try this page...https://www.opinel-usa.com/collections/paring-knives https://www.opinel-usa.com/collections/paring-knives/products/box-of-2-opinel-paring-knives-no-112-varnished-handle

薄饼 (báo bǐng), literally ‘griddle cake’ is a pancake rather than what is normally considered ‘bread’. They certainly aren’t made in bread machines. Note 刨冰 (bào bīng) means ‘shaved ice’, a popular summer dessert so searching Google etc for ‘bao bing’ will return more recipes for that than for flatbreads. Just to confuse things further 抱病 (bào bìng) means ‘to be ill’ which you should try to avoid! The only flatbread I regularly come across in China is 馕 (náng), a variation on the Middle Eastern naan. These these are baked in commercial ovens and don’t use bread machines, either. They do, however usually contain yoghurt.