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I am in lust... sigh

Pressure can. When using, add them to the soup with no need to cook a long period. (Basically the same as opening a can of beans from the store.)

Do you pressure cook the beans?

Looks absolutely beautiful!

I am not the one that does dishes.i asked partner if he would handwash knives. No. That said, knives i do not want to go thru the dishwasher, get washed by hand and are also of the "only for my hands to use" variety. Partner skewered himself on a chef knife when he was unloading the dishwasher. After the staples were removed and the course of antibiotics were done, I mentioned that handwashing knives reduces the potential for skewering oneself. I still handwash *my* knives.

I process all the birds myself, which is kind of a time-sink but it means I don't have to negotiate in order to get giblets.

I got yesterday a mail parcel from Murray's, a famous NY cheese store. I got like > 10 different cheeses and some salumis (I am planning to make a fondue soon), but the Alp Blossom blew my head away. It has been some time since a cheese surprised me in a great way! I cannot suggest any one enough to put his/her hands on it!!!

I make partner soup nearly weekly for his lunches and use a quart of white beans to do so. Making soup this week it registered that I was down to 1 quart left. So today (and probably tomorrow), I'm canning navy beans. 25 lbs worth.

I'm impressed you can get the hunters to keep the "bird guts "! I think I've managed to get 2 birds plucked, the usual is skinned breasts and legs/thighs, no matter the species! (I love gizzards and hearts and am resigned to buy them at the grocery every couple years)

Most decent knives cost money. So we don't have a lot of them, just enough for the tasks we need. Nothing with wood goes in the dishwasher, including, god forbid, wooden utensils like spoons. I use my knives more often than I run the dishwasher, so letting them sit until the next cycle would be counterproductive. Dishwashers use very hot water; not so kind to wooden knife handles. The argument that you are wasting water by handwashing your knives is pretty silly. It doesn't take much water to wash a knife by hand, and then it's there when you need it. The same argument goes for knives with plastic or steel handles. My little Victorinox paring knife, which I would not by any means call valuable since it's costs eight dollars, has a daily conversation with garlic, so I can't afford to let it out of my sight.

Not my typical- leftover biryani and egg. A new Indian restaurant opened in town and we went there for lunch yesterday. I know partner isn't a big fan so i tried to order what i thought he'd like. A combo biryani, tandoori shrimp, papadum and chicken pakoda. The biryani was not a hit so it became my breakfast today, and probably tomorrow too.

I picked up a couple celeriac roots off the quick sale table and decided to make ravioli. I had enough puree for about six dozen so we had a nice serving for dinner and the rest were frozen. The ravioli were served with brown butter, sage, prosciutto and parmesan cheese. My camera was a little wonky and gave a yellow cast to the food with the sage leaves appearing burnt although they were lightly browned! @Smithy I've also been enjoying tomato pies this summer. I usually make two quiche and one tomato pie per session using prepared pie shells. I place the seasoned tomato slices on a wire rack and cook at 220F for a couple of hours to get the moisture content down. I also enjoy the pan juices😋 We've had a few meals this week from a piece of smoked brisket that was hiding in the freezer. This is the last portion of the really fatty well marbled point.

Moe requested leftover oxtails for breakfast. Served with scrambled eggs and toasted homemade sourdough rye bread.

@weinoo he is The Master .

I need a few food stylists. Wondering if @blue_dolphin and @Ann_T are available? The full carbo load breakfast... Bread flapjacks, ala Jacques Pepin. Leftover Amatriciana Estiva frittata with extra added potatoes.

@Shelby '''' Yeah...deviled eggs are a pain especially if you have to make a lot of them! '''' correct. and after all that work , they disapear in a flash ! but soooooo good.

Last night's dinner. I had Oxtails so I just used my regular osso bucco recipe to prepare them. Served over polenta and rapini.

Another pistachio update. https://mail.google.com/mail/u/0/#inbox/FMfcgzQcpwxTMTcWBpLZndHDHhgbPLrN

Good to see you back!

Guess who's back. Back again. Just a grilled cheese. Hope we're (still) friends... 😅 It's me. Still can't cook. Had some leftover Brie and Red Leicester from a charcuterie board. Oven cooked some wet cured bacon (UK style) hard to get in Australia. Made an ooey gooey sambo for the kid that's not so small anymore. Dedicated to @TdeV x

Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.

The weather is amazing for October: temp today was 30Celcius! A/C is still on, so I cooked pork side ribs, slathered with hoisin sauce and wrapped in foil, in slow and low oven for 4 hours. Broiled for a few minutes at the end. Eaten with my Apple Canberry chutney. I I made a double batch of this chutney. It is perfect for pork, chicken, ham, and toast! Apple Cranberry Chutney A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes. 1 orange, peeled, tough membrane removed, chopped 1/4 cup orange juice 1 package (12 ounces) fresh cranberries 1 3/4 cups sugar 1 large Golden Delicious apple, peeled, cored, chopped 1/2 cup golden raisins 1/4 cup chopped pecans or walnuts 1 tablespoon apple cider vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Preparation: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Found a bag of "Southern King Crab claws in the freezer. Not enough for a 2-person meal, and we are too lazy to eat them as claws. Dug out the meat and added to a can of cream of mushroom soup 'cos I am lazy. Eaten with garlic toast. Grocery store had lovely fresh daikon, so I made Lo Bak Goh with rehydrated shrimp and shitaki mushrooms, and lap cheung. Fried some up for lunch!

Hmmmm. I’ve been seeing these on line and felt as if these would be a hard NO. I feel the same way about cold leftover fries with dry ketchup. OTOH, you at the who bag in one sitting, so…… maybe.

Up here, those red side slats would open up for air circulation to dry tobacco. The Amish are big growers