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No, haven't tried it.

@Katie Meadow Have you tried their polenta? The pic on their website shows what looks to be large, irregularly shaped, grains. The contents of the spoon appear to be slivers, almost thread-like. They look unusual for polenta, although I like their roughness and irregularity. If they are as pictured, I'd use the cornmeal for something other than a typcal polenta.

This copy is Copyright 1965 by Farm Journal, Inc. Library of Congress Catalog Card Number 65-16174 Although there is a list of credits for the full-color photographs I don't see any credits for authors or testers beyond their "test kitchen" and "home testers". I will include a charming quote from the forward: I've included a copy of the title page, partly so the full title and subtitle can be seen, and partly for sentimental reasons. I guess I'm only the second owner of this book. I should also note that I misnamed the asparagus pie in my original post about this book. It's "Farmhouse Asparagus Pie" with no mention of cheese in the title, although the recipe does include cheese.

@curls walked me through nougat at the eGullet Workshop - thanks again! Got around to making some on my own this week. Happy with how it turned out. Inclusions are dried cranberries, roasted pistachios, almonds and hazelnuts.

I'd make pastrami Or if I was in Montreal, smoked meat

Larb gai, from 'Larb Laab Larp" (clicky)

Larb gai, from 'Thailand the Beautiful Cookbook'. Easy to find this recipe because the pages stick together. Poach ground chicken with sliced shallots, lime juice, fish sauce, and minced ginger (sub for galangal powder). Mix in roasted rice powder and minced cilantro and scallions, and cayenne. Serve with mint, Boston lettuce, and microwave cilantro rice. Mrs. C said that she "would happily eat variations on larb several times a week in the summer." I asked her to remind me of that regularly.

AUI has a promo on Des Alpes 63% & 73% so I looked into it - 6 kg boxes, made in Switzerland, with the exact same piece design as Felchlin, is this Felchlin's secondary brand and I'm just now figuring it out? 😅

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.