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I like their site. No popups, no ads pushing their products ... just simple and straight forward. I'll order the rice and grits, but will wait a bit as I may want something more after looking through the entire site.

Gen Z is a complicated bunch of young people. I call them the Trigger Generation. They are quick on the trigger, they get triggered by all kinds of things, and they are skittish, like a horse. For those of you who are not geezers, Trigger was a horse. I feel bad for this cohort, the world they were born into is pretty strange. I'm glad I gave birth to a millennial.

I am a loyal customer of Marsh Hen Mill on Edisto Island. I visited the store when I was on the island in April. I love their grits and I love their Carolina Gold rice. That's the only rice I buy by mail. All the other rice I use I can find here in the East Bay. I agree that I'm confused by the Charleston Gold or aromatic rice varieties, but as far as I know MHM only sells the one type and I'm sticking to that for now.

The NPR podcast Marketplace did a week long series of reports from the Provo Utah area. The focus was about how young the demographic is, largely driven by the large families that are typical of the Mormon (LDS) faith. They mentioned that even though Provo has a very large college population, there is just one bar in town - because Mormons do not imbibe. They also visited a high school in the area where there is a canteen of sorts that sells all manner of "Dirty Sodas." You pick a base beverage and they have literally dozens of different syrups that you can pump into the mix. Looks like Coffee Mate is getting in on the trend (NB: Mormons do not drink coffee either).

Thriftbooks finds several issues with the title "Farm Journal Complete Pie Cookbook". Can you say more about the publication date or authors?

Today on the Traeger- elk roast. No wrapping, nothing special for seasoning- just salt, pepper, and garlic, all with a heavy hand. I'll take it to 130ish. No real meal plans other than to get it cooked.

Sometimes using up odds and ends leads to a fun meal. We had de-boned Costco chicken, some chipotle en adobo that needed using up, and sad-looking potato rolls. Sauteed and pureed the chipotle with garlic and cumin seed. Mixed with mayo, S&P, and chopped Tony Packo's sweet hot pickles. End result: probably my favorite chicken salad ever (caveat: I rarely have chicken salad, so competition is low 😉).

Oh yeah, subtraction is tough!! https://qns.com/2025/06/cash-payments-to-protect-unbanked-shoppers/

@Katie Meadow where do you get your rice? I've started looking into getting some, but I'm a bt confused about the offerings' quality and authenticity.

My latest crush is Carolina Gold rice. If you can overcome ennui enough to make it fresh, it's fabulous with just butter and salt.

This is very good cheese. I liked the depth of flavor, although it seems a little one note to me. I'll need to taste some more. Still, very enjoyable. I had it cold from the fridge, at room temp, and melted on an English muffin. In all cases I was saisfied, although it's not at its best melted. Perfect on a cheese platter, IMO, and a good addition to a charcuterie platter. A nice, and perhaps a better, alternative to many cheddars.

Moe is one lucky lad

Moe's breakfasts Yesterday's - Schwartz's Montreal Smoke Meat on homemade sourdough rye. Today's breakfast Steak and Eggs with fried mushrooms and toasted sourdough rye bread.

I know I've posted about this before, but when I roadtrip, the A4 comes with. It's light, fairly easy to keep clean, fits on most hotel countertops. I use it on the patio during pleasant weather for al fresco cooking. I do have all the accessory pans, I paid full price when the A4 was first offered. @JoNorvelleWalker makes a good point about the takoyaki pan, it does a good job for meatballs and egg bites. I am more than satisfied with the device and accessories. I did order the deal for a second one as a backup or possibly a gift. That being said, there are very similar appliances like this one (eG-friendly Amazon.com link) that exist. I don't think it's an unusual cooker appliance in Asia, but in North America, it's a bit of an anomaly.

Now you're cookin'!

@Smithy I was thinking cook a couple of slices of bacon, , waffle and an egg. Pile egg & bacon on top of waffle.

@JoNorvelleWalker, I can't help either way. I will note that anything, chopped finely enough, can be gummed into submission. I'll also note that I'd love to see more activity and use on this new appliance.

Yes, absolutely to the use while you move it! Let us know about the frozen waffles. It's decades since I had one, and my head is stuck on "toaster".

I just realized I should take this to the new house to use until I get all my regular stuff moved. I'll have a couple of months of going back and forth and it would be good to be able to do quick grilled cheese or whatever instead of running out for fast food. Frozen waffles maybe.

藏菜 (zàng cài) / Tibetan: བོད་ཀྱི་ཟས་མཆོག, Tibetan (西藏) Cuisine Part Two I forget why I abandoned this project, if I indeed deliberately did. I was only about two-thirds of the way through my list. I came across it today, so, now I’ll resume. I left it hanging for some reason after promising a part two to the previous post. Here I will mention some typical Tibetan dishes. As I said before, I’ve never been to Tibet itself but have been to Tibetan restaurants in other neighbouring areas of China. Yet, this post will be lighter on images than I would prefer. The food is not that well documented (or is so very badly). Tibet relies on barley as its staple grain. It is made into རྩམ་པ (tsampa) which is a roasted barley flour used to bake various breads known as Balep བག་ལེབ།. Perhaps the best known is Sha balep (ཤ་བག་ལེབ), which are a kind of fried beef pie which remind me of Cornish pasties! Various noodle soups (thukpa - ཐུག་པ) are also popular, Among these thenthuk (འཐེན་ཐུག་) is common in the capital Lhasa. Thenthuk As said before, the main protein (and source of dairy products is yak (གཡག། - gyag) Braised Yak but celebration meals often consist of Lunggoi Katsa (ལུག་མགོ།་) which is a curried sheep’s head stew. Tibet is also one of the few Chinese areas where they make cheese, again from yak milk. Churpi (ཆུར་བ།) comes in two types – a soft cheese and as an extremely chewy type. Tibetan Cheese I must mention momo (མོག་མོག), although these originated in northern China as jiaozi and were introduced to the Himalayas by the Mongols. Whether they went first to Nepal or Tibet and which introduced them to the other is uncertain, although I favour them being from China to Tibet then to Nepal. My reasoning is that Tibetan momos are made in the traditional jiaozi crescent shape, suggesting they are direct introductions, whereas Nepali momo are round like bao buns. Whatever, they are more popular in Nepal these days. The Tibetan type contain yak, potato or cheese. Tibetan Yak Momo

Apricot pistachio raspberry sour cream cake, a variation on the strawberry cake up thread. This has a raspberry filling/compote drizzled into the batter which is very complementary to the apricots.

Save me or enable me! Tonight I noticed Amazon was offering easy payments on the $559.99 price. On another forum I jested that if Amazon ever offered easy payments I'd be interested. Of course I should be paying medical bills or taxes, but what fun is that? Besides turkey breasts what have people been smoking? I'd be interested in chicken breasts or thighs. Smoked eggplant sounds wonderful. And I'd want to try making pastrami. How about shellfish? Of concern, I don't have much in the way of dentation, and the smoked items would have to be easy to gum into submission. On the other forum I mentioned someone responded with a picture of a sign from a BBQ joint that read "You don't need no teeth to eat our meat". Has anyone tried smoking tender cuts of beef or pork? Help me in my weakness!

I happen to have two Sichuanese people visiting for the weekend. I was checking out eG and they noticed this. "WTF is that?" they asked in Chinese. I explained that Kung Pao is what America calls 宫保 (gōng bǎo)" as in 宫保鸡丁 (gōng bǎo jī dīng), Gongbao Chicken Cubes, Sichuan's most famous dish, named after Ding Baozhen (1820–1886) whose honorary title was Gong Bao ("palace guard"). It was said to be his favourite dish. Oh!", they replied "but what are those green things?" I explained and said they are like tiny cabbages. They fell about laughing! "Oh, you are always joking with us!" Total disbelief. One thing for sure, Mr. Ding never saw a Brussel Sprout in his life! They are virtually unknown in China; totally unknown in Sichuan. Then I told them that many people in America call their province "Schezwan". Now, they don't believe a word a say!

Pretty durned good ... Perhaps a bit sweet for my taste, but not by much, so they fell into the acceptable range in that regard. They cooked up nice and soft, although a few of the sprouts had somewhat hard stems on them, but they were easy to eat around. I wouldn't put them as a top-rated entrée, but I'd certainly buy 'em again. I'll have to compare them to the regular frozen Brussels sprouts

I grabbed a wedge of the 1000 day Gouda this afternoon and am looking forward to trying it. Maybe with breakfast ...