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Thanks, @rotuts! Today, I just used some long toothpicks to stabilize everything but I’ve used that sandwich slicing trick several times. Very helpful! I also picked excess bread out of the middle of the roll which helps make space for the fillings.

If you want certainty, leave it out for a day or two. If your “mold” grows, throw it out. If it stays the same or slowly dissolves from the humidity I might be right 😉

@blue_dolphin that sandwich is a work of Art ! clearly you own , not D/L'd from the Net. it looks Sooo good , its easy for me to pretend the EP is , a tempura batterd egg not being an EP fan in terms of slicing : a zillion years ago , from the Library of course , ATK had a publication that had a reader ' tips ' section . cutting a ' fully stuffed ' sandwich has its challenges . the reader ' tip ' was to cut the top slice of bread separately then cut the sandwich , then add the cut top at the end. brilliant I thought that tip was . its a fun challenge eating a sandwich like the one you made yourself, above , for sure.

Grilled Lamb chops on reduced price. Eaten with wild rice leftovers, corn, and mint sauce.

Today, we return to our sandwich textbook, A Super Upsetting Cookbook About Sandwiches for This is a Chicken Sandwich. It features a Special Sauce (mayo, whole grain mustard, sweet chile sauce and fresh dill), roast chicken, fried eggplant, fresh mozzarella and arugula on a lightly toasted ciabatta roll. The eggplant gets coated in a tempura batter, then in panko so it brings a lot of crunch to the party.

The highlighted, round blotchy area is my main concern. That doesn't look like mannitol to me, but I've only bought and used kombu about half a dozen times and my experience is limited. Have you seen that sort of thing before? You don't think it's mold or something perhaps unhealthy?

Likely Mannitol. Wipe it off with some sake and you’re probably good to go …

Separately sear andouille sausage and shrimp and remove. Saute garlic with serrano and chipotle chiles in the sausage grease. Add spinach (thawed and drained), chicken stock, black pepper, cumin, and Mexican oregano and cook down. Stir in a dollop of yogurt and then finish by adding in the andouille, shrimp, and feta cheese. Turned out very well, spicy and flavorful.

My money is on Sriracha

still as tasty as tasty can be

For me the question is what they were comparing them to. Knife preference is personal, but I find Globals sit in a nice place of being able to take a decent edge and hold it for a long time, while not being so precious that I need to hide them from the wife and kids. But their not a serious contender for beat knives unless compared against other similar priced and marketed knives (henkels/wustoff)

I am loving this variety of physicians' ways to end an on-call all-nighter! And I can promise you that when my husband was stuck in hospital (as a patient, not a physician) he'd have been deeply envious of rotuts. 🙂

I found , after being up all night and then home an ice cold Miller Genuine Draft ( bottle , not can ) in a frozen mug -- a slushy chugged right down in a hot shower did the trick for me .

I found after a long painful overnight call that a greasy breakfast was just what the doctor ordered!

I never had any appetite after being up all night. Just some eggs and maybe a bagel for me... and coffee

@Smithy TJ's has ( had ? ) a single type of tamale , Fz. then , around the end of the year , had the refrigerated versions for a short time only. now they have both all the time. I think the refrigerated versions are tastier . I used to get them and add refried beans (Can ) and some pico de gallo . I like the green versions Im going to look into the green chile bowl , and see how much sodium is in a package.

Last night's dinner . Green Peppercorn steak with Parisienne potatoes, beans and carrots.

I don't. Often these warnings from the CFIA include a list of known retailers, but there doesn't appear to be one in this case (I'm sure you'd already looked). To trot out the old "stone thrown into a pond" metaphor, the ripples of the pistachio recall keep spreading (this first update revolves around a single restaurant/sweets shop in Nepean, the second is in London). https://recalls-rappels.canada.ca/en/alert-recall/various-pistachio-containing-products-recalled-due-salmonella-3 https://recalls-rappels.canada.ca/en/alert-recall/various-baklava-type-products-recalled-due-salmonella There's also another recall of halva in BC. https://recalls-rappels.canada.ca/en/alert-recall/shaikh-al-kar-brand-plain-halva-recalled-due-salmonella-0

I'll try bumping this old thread and see if there's any action. I bought some kombu yesterday and when the package was opened I saw this: This looks like an unhealthy mold. I've never seen anything like it on past kombu purchases. What do the kombu mavens think?

Spiced Turkey Burger with Mango Chutney from an ATK recipe - patty is made with ground turkey, melted butter, worcestershire sauce, garam masala and cayenne pepper. Assembled with greek yoghurt, lettuce, red onion, mango chutney and cilantro. Served with fries

I believe “more tamales” is the correct answer to your first question. As to the second, pickled red onions go without saying, along with avocado or guacamole. At this time of year, some sort of Mexican corn salad certainly comes to mind. Could be elote-inspired or a black bean, corn and tomato salsa thing. Beans, refried or not. Some kind of nopales salad, if you can get them.

Tonight I cooked half of a package of Pork and Red Sauce Tamales I'd bought back here. Perhaps I should have taken a closer snap of the package, but I didn't; it's in the upper left corner of this image. The preparation is certainly easy: steam it in a basket for 15 - 20 minutes, or until the interior is 165F. My thermometer registered 189F after 12 minutes, so I pulled them, unwrapped and ate. I really didn't need three! They look small but they were filling. Pretty good, too. I thought the red sauce just a touch hot for my tastes, so toned it down with sour cream. Then it was too calm, so I added some of my salsa. Very good. The "bite" photo in the lower right is the best I could get, but it doesn't do the tamale justice. I think I'd buy these again. Tamales are a pain to make, like chiles rellenos, and I've learned over the years that they're all a mystery package. I've bought some tamales that were almost all masa with little filling. These were a nice balance of masa to filling. I'd been grazing during the day, and had already had a large green salad. Two of these tamales would have been plenty. If I'd eaten the salad at the same time, one tamale would have been enough. Still, that raises the question: what does one usually serve with tamales? How should I enjoy the rest of this package, when I get to it?

@Smithy How wonderful! What a thoughtful thing to do.

This entirely-unexpected package arrived on my doorstep today, in a box from Flowers.com! An old friend just wondered how I'm doing and thought I might need cheering up. We're scheduled for a good long phone call tomorrow, after months of missed connections.

Sorry about that.