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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.

Wow! This looks amazing - although I keep wondering how they vary the power level to the burner. Is it a continuous power output and varying levels or a duty cycle (alternating pulses of full power and no power). I have 2 standalone induction burners, one with the continually variable power output and one with a duty cycle, and unless you're heating a big pot full of water or oil, it's very obvious which one is which. I don't really have space for a drop in piece of equipment here with the layout of our cabinets; I really wish they made a single burner standalone version as well.

@paul o' vendange, I don't buy lamb often but I have a meat shipment coming this month that will include ground lamb and a rack of lamb. You might look into ButcherBox.com. It's a subscription meat service, very flexible as to what you purchase and how often, and they claim that the meat is all sustainably sourced, humanely raised, no antibiotics, etc. Again, I don't know how much selection you'd have for lamb cuts, but you should check it out.

Not feeling so well this morning, and considering that I made chicken stock last night, we had Jewish/Vietnamese penicillin.... Mien ga... (Chillies are for decoration - they're drying on the table)

$21 at the consignment shop.

Thanks Darienne. Congratulations on your time together! I'm 64 now, married coming up on 28 years only. But yes, amazing to look back on life. I was in terrible health for many years, until diagnosed properly some years ago (and then again with EDS a few years ago). I was up to 280, on a road to an early death. But per below, things have turned to the good. Began cooking before 10, French food by 12 when my mom bought me La Technique and I worked it cover to cover (below, the famous "cream puff swans" from Christmas, when I was 13). I cooked the entire Christmas meal. Fluent by 14 owing all to my beloved teacher, Mme. Lewis, who took a damaged kid and made him, for all intents and purposes, her TA for all 6 periods by 9th grade in an attempt to keep me in school. Life was since then a wandering through many things and I have no regrets - currently swimming up to 7500 yards daily, in fantastic health, though I mourn this pretty ancient connection to "Frenchness". We'll see if I find my way back. All good. Thanks for your post and again, all blessings for many years more.

Interesting question. Takes me back a long time. Ed and I were married 65 years ago...soon to be 66...and dirt poor. Two very foolish university students and soon to be parents. Where on earth were our brains? (No answers, please!) About the lamb. Back then, in the 'olden' days, lamb was the very cheapest meat you could buy in Ontario, Canada. And so I bought lamb. And although I could happily eat a bit of lamb every now and then, Ed has categorically refused to eat lamb for forever!!! Good luck in your search.

Not sure how to do the quotes: But the TheAvidHomeChef said earlier : ____________________ there's a new built-in cooktop called the Impulse Cooktop. It came out earlier this year back in Jan. It's got a battery that boosts your US 110v outlets(normally 1800w) to output 10kwh, which translates to boiling 1 liter of water in 40s. That's incredible fast. And it has the same precision temp control and exposed sensor like the Breville. And the installation is easy as you don't need to pay an electrician to come install a 240v outlet. Because it can be plug into your existing 110v outlets. ___________________ Time will tell if this impulse cook up has the same rock, solid liability of the control freak but if so I think it’s a game changer. Our next kitchen reno was going to have a simple stainless steel shelf wide enough for three spaced out control freaks with electrical to match. Now I’m am not sure.

I've made this before, but we got a new pot yesterday on BF Clearance at William Sonoma AB's Shakshuka It's the perfect size for a 2 person quality of Shaksuka, we fry the eggs instead of poaching them (better texture for me)

I have been out of cooking a long time now, and it has been fitful coming back. Not sure I ever really will. To show how long, I was saddened to just read Jamison Farm shut down back in 2021, in good measure due to the restaurant closures suffered under Covid. They were our sole lamb provider for our short-lived restaurant Waterstone, in the Upper Peninsula (2004-05). Where do you obtain your lamb? Things like shoulder clod?

I'd forgotten about this once guilty pleasure. It's time for a Mimosa!!!