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Singapore style headless fish head curry (mahi mahi) with masala potatoes.

I’m so sorry you’re dealing with this, @Tempest63 and hoping, along with everyone here, for the best possible outcome!

Grilled chicken thighs with lime basil butter and corn, plus tomato salad and some grilled bread

Good wishes @Tempest63.

Ive been working w Stop&Shop chicken drumsticks decided to SV a batch , freeze , for later use as dark meat Ck for other dishes . I dont like CkFat, so skinned the lot : 5 lbs . nice and plump these are. bagged SV later tonight , chill AN and freeze . just Thyme and Rosemary . I thought it was going to be easy to skin these . Grab the skin , blunt dissection down to the small end , rip off the skin. its a bit of a PITA , that end bit . but I think it will be worth it in the end. Im thinking 145 or maybe 150 F , 8 hours or so. rapid chill . freeze . next time , Ill do all bags 2 CkDrums // bag.

I make naan-ish AF pizzas from time to time , remarkably easy Campari tomato , thyme , fontina cheese AF'd . about 4 - 5 minutes plated . w EVOO quite nice . added Chipotle tabasco to live it up .

Over on the IDS thrad https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/12/#comment-2458890 I smoked two trays of CkDrums, for the purposes of making CkJell Stock : 6 legs , in the 6 qt iPot water to allmost cover ( 6 cups ) after 1 HR HP . I immediately release . it save time as this will be a 3 X stock . Ive discovered w past sessions , using quick release the steam lost equals about 1 cup of water from the iPot. this concentrates the stock , ' seamlessly ' w no extra work I hand mash the legs , getting to a state of muscle strands . I iPot 30 min more , HP . the solids are removed and jus pressed out via a hand potato ricer . this was done three times ( 3 X ) . the last session , above. the stock was strained to remove any remaining strand , cooled in the sink then added to my Brick-Maker containers a little over 4 cups 3 X stock. I refrigerated the three containers over night . later today Ill place them in the freezer for 15 minutes or so facilitating the removal of the fat , then overnight again in the freezer , then vac the bricks and keep in the freezer for future use. I open the Vac'd bag , quickly remove the CkJell I plan to use , and re-seal in the chamber vac the same bag. works quite well.

That package was puchased at Yaoya-San, a Japanese market in El Cerrito. I purchased the replacement kombu at Tokyo. Didn't think to save the kombu and have the folks at Tokyo look at it. The folks at Yaoya-San cheerfully refunded my $$$, though.

I'll echo this one, @Tempest63. Sending more positive and healing vibes!

@Shel_B Did you get it at Tokyo Market? I'm sure they won't have a problem with the return. And someone there might know what kind of mold it is.

So sorry to hear this, @Tempest63. It's a lot, for sure. All the best.

@Tempest63 I'm sorry to hear this. I hope your operation is a success. Please let us know how it goes.

A favorite of mine , Jamie Oliver , seems to still be going strong. ' Eat yourself Health ' is current . Ive learned a great deal from him , over many years. Tom Kerridge also has ( fairly ) current show , ' Pub ' and a travel show to Spain. he points out clearly and early , the Spain show is sponsored by M&S. but there is 50 % cooking along w travel. in terms of competition shows Great British Menu , an exceptional show early on for several seasons , now seems to be pretty much about props , not food so much. Ive given up on them several years ago

Right - that's exactly what "reality" cooking shows are as well - they don't teach anyone how to cook, which is what the OP is referring to. As for "shows" on TikTok or Instagram, they're for a totally different audience with a much shorter attention span. And fewer brain cells.

It's a good thing I'm bald because there was a lot of mopping action on my head with this dish. I picked up a tray of smallish green peppers off the quick sale table and roasted them a few days ago. I sampled a liitle bite from one of the peppers and it seemed pretty mild so I chopped them up and added to some smoked turkey leg quarters that I was clearing out of the freezer. I had a small can of chopped jalapenos on standby in case the stew was too mild. They definitely weren't needed. I ended up with a very h🥵tly spiced turkey and green chili stew. I added a couple of cans of white beans to tame the heat a little but you still felt the heat as soon as you stopped eating. The roasted pepper on top is a mild gypsy green pepper that was added as camouflage.

PBS cooking shows ATK , Cook's Country , Lidia's kitchen , Pati's Mexican are $$$ streams for the company that makes them . quite some time ago , I noted that PBS cooking shows had less time cooking //30 min than FoodNetwork. Ads for PBS , ads for the cooking shows products , etc. I have no idea if PBS paid anything for them , as it was a win // win financially for each party. One particular show on PBS some time ago , was clearly given to PBS for free. it featured a long time prominent ' style ' personage , and PBS was glad to get something for free in spite of the personalities felony conviction . they did place the show early in the cooking show ' day ' , saving the Meat and Potatoes for a more Prime cooking time : Saturday afternoons , USA

I've been using this method off and on since February. Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night. Went into the fridge after the last stretch and fold and was taken out Friday night and left on the counter overnight. Baked six baguettes early Saturday morning. I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar and feed again with 55g of water and 55 g of flour. And with in about 6 hours the preferment has more than doubled. I put this one in the fridge yesterday morning and will take it out when I get home from work and make another batch of dough and feed the scrapings left in the jar again for the next batch.

Here in the US, instructional cooking shows on the Food Network have gone the way of music videos on MTV. It's all competition shows now. There may be some "dump and stir" shows still on during daytime on weekdays, but definitely not primetime for a longtime. I think PBS still shows some instructional shows - or at least they used to the last time I watched broadcast TV - but who knows long PBS will last for nowadays...

@Tempest63 I'm so very sorry to hear this. Sending you all the positive, healing energy possible and hoping for a successful surgery and speedy recovery. Please keep us posted on your progress.

Made a Lemon Meringue Cake for a friends birthday. Sorry, they ate it all before I could get a picture of the cut…..

This is very misleading. One type of cooking show is out of favour. Reality television food shows are still as popular. The Great British Bake off a BBC show is very popular and heading into its 17th series in 2026. The UK Masterchef (the original) is still going strong on its 18th season, again on BBC, despite recent scandals when two presenters were fired for inappropriate behaviour.

That's rough. Hang in there, and we'll hope for the best.

It is the name given to the host standing up and stirring the pot as they speak, I.e. cooking on tv. Nigella Lawson is a prime example, Jamie Oliver etc.

@Tempest63 What is a "stand and stir" cooking show? Can you provide any examples?

Japanese-y dinner … Edamame, bamboo shoots, salt-pickled cucumbers with katsuobushi, (unfortunately closed in the picture) bowls with oden with egg, tofu & daikon, spinach with sesame dressing, roasted miso corn, tuna tataki, karaage (from chicken breast imstead of thigh - it was a spontaneous dinner from the fridges content), dried skate wings and (commercial) gyoza … An icecold chuhai … And spaghetti with (commercial) uni butter - excellent … An umaibo from the mancave for dessert (beef tongue flavor) … Enjoyed while watching Nausicaä from Studio Ghibli … No complaints 🤗