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My sample size is by no means comprehensive: The overloaded burger seems to be prevalent in Italy and Denmark, where I see most people eat burgers with a knife and fork, regardless of whether or not it's necessary. In the USA, burgers are indeed hand-held whenever possible, but when I'm there, I never end up anyplace that features burgers of any sort (because I eat at places that serve cuisines I can't find here in Denmark), so I've no idea of how virulent the overloaded burger epidemic actually is.

Same in China. It's what I do with the Sichuan Facing Heaven type.

Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar

Marinated fried tofu with cucumbers over rice.

Mulligatawny

Pork tenderloin cooked sous vide, with Gascon Sauce and garlic mashed potatoes

Did you know that the word 'garlic' in English is derived from the Old English gárléac from gar + léac meaning 'spear leek', so originally referring to the shoots or scapes rather than the bulb? Maybe they were more important to the English 2,000 years ago. I don't know; I wasn't around then although my great-grand children think I was!

I don't know for sure, but it strikes me it is much more likely to be Chinese. China exports approximately ⅔ of the world supply. 20.5 million tonnes in 2021 compared to Spain's .03 million, according to the Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT)

This was lunch yesterday. I visited the restaurant which delivered my fish and soy bean dinner a few days back, but tried a different dish. 青椒炒田鸡饭 (qīng jiāo chǎo tián jī fàn), Green Pepper Fried Frog over rice As you can see, it also contains red chilli for heat, whereas the milder green peppers are more a vegetable component. The particular name used for the frog here, 田鸡, literally means 'field chicken' referring to them living in paddy fields.

Correcting myself. I've seen them in Japan and S. Korea where they definitely don't use knives and forks. They have also made an appearance in China, mainly in Shanghai and Beijing places but I've never seen them, not that I want to. China doesn't use knives and forks either and I don't think you could eat one with chopsticks! I did see a video with one clown eating by one using a spoon, though, although he ate most of it using his hands.

WaPo must need clicks. Crazy talk. Sheesh.

I've taken to using ciabatta buns on the few occasions I make burgers. Ostrich Burger

Another vote for burgers on toasted bread. I hardly ever eat beef any more but once in a blue moon I get a great yen for a green chile burger cooked on the grill. Usually it's an Italian batard, or it could be rye. I just find those buns to be inedible.

With tariffs on coffee and tea, WaPo thinks yaupon might catch on.

@TdeV I wonder if "dried out" actually means overcooked rather than actually dry. I only do SV in a water bath and I've never run across the problem. I can imagine that a convection oven is capable of over-cooking at 100% steam esp at longer cook times which are needed for tough cuts like chuck. I wonder if 24 hours is long enough to tenderize chuck as it isn't enough for brisket. I confess that "SV" without a water bath is a concept I can't quite deal with.

Walleye, corn, rice and broccoli.

Rack of lamb with pearl couscous salad.

Who knows... I got the seeds from dried chillies in a local market in Indonesia. It's very hard to find packs of chilli seeds there - I actually went to a garden store there looking for a pack of seeds but they had none (but tons of veggie seeds) and when I asked, they said they don't bother carrying them because most people get seeds from the chillies they're eating. Whatever they are, they're growing true to the parent where the seeds came from.

@KennethT are those chillies ' heirloom ' or hybrid ?

@TdeV no idea. well , I do have an idea . just one that doesn't make Anova look good. Proof will be on your plate. thank you for the pics .

Nice to come back to a bunch of ripe chillies and new flowers...

Mrs. C made jambalaya with pheasant, two kinds of sausage, sorrel from the garden, tomatoes, and garlic scapes.

@rotuts, I haven't done the beef chuck roast yet. The pork was sitting on a rack in a deep pyrex dish. But since it went 48 hours @ 100% steam, the liquid probably touched the bottom of the roast. What I don't understand is why Anova said in the comments to their own recipe that 100% steam was going to dry out the top surface of the meat beef! I guess I should ask . . . bada bump Tomorrow I'm going to start the beef chuck roast. Will post photos.

@TdeV I have no answer to you question . nothing should dry out @ 100 % steam. one thing Id consider : how are you placing the meat in the AO ? on a plate ? on a rack on a plate ? how does the heat circulate on the bottom of the meat ? where do the Jus from the meat ( as it contracts ) go ? I looked rather down that thread , and the meat sliced by some did look very good.

Thank you @KennethT for entertaining us so well!