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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

I was sitting yesterday thinking about some of the stranger fillings found in mooncakes when an idea struck me “I bet someone’s tried it” I said to no one in particular, so I had a look and sure enough some clot has. 冰皮半熟芝士月饼 (bīng pí bàn shú zhī shì yuè bǐng), Ice skin half-cooked cheese mooncake! Half cooked? More like half-baked idea! For a country supposedly running with end to end lactose intolerant citizens, they sure like to mess around with what they imaging to be cheese. In fact, it’s usually local renditions of the revolting additive-ridden slurry that is supposedly American “Cheese”. Bah humbug! Sorry, bout the crappy image from their advertising, but I ain’t going to buy one to do a better job. Note: So far they haven’t got round to making mooncakes from the dreaded evil yellow peril, but give ‘em time.

I smiled when I saw that this thread notification appear in my inbox. Thank you!

I think I'm turning Japanese. White Crane Dai Ginjo. 大吟醸 (dai ginjo) is sort of the equivalent of premier cru in French wines;; in other words a cut above every day drinking.

@Shelby You live in a very different world than mine and one I'll never see directly but I always love your hunting and other posts.

No....just a regular metal barn. It got beat to hell, too sigh lol.

@Anchobrie The choices here are Alaskan Salmon or this Steelhead Trout from Baja. This was 1st time we saw/bought the Steelhead; look forward to buying it again!

I love steelhead trout. In fact I favour it vs atlantic salmon for using in raw preparations