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Tomatoes for two weeks is not bad in a country that gets one week of sun

Interesting. Im usually bothered by condescending. its often accompanied w idiocy . I found MPW , in these vids , interesting to watch . and learned a few tidbits . He mentioned on the tomato sauce ep that fresh ripe tomatoes were available 2 weeks a year. then demonstrated a restaurant trick for excellent tomato sauce : use 1/2 fresh ripe , and 1/2 canned rather that 100 % canned . and cooking to not evaporate etc but , as far as I recall , the restaurant gets excellent tomato sauce for only 2 weeks a year.

Isn't MPW the guy that Gordon Ramsay told to get effed and dumped a box of salt in his stock?

Sweet potato and carrot soup with toasted pistachios and chives

There's no doubting the man's talents, but by Lords above and below I find him condescending. The Pierre Koffman series is worth a watch if it's still available.

Phoodle #1283 3/6 🟨⬜⬜⬜⬜ 🟨🟩🟨🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net

I bombed it today. Still got to see the associated fact. Phoodle #1283 X/6 🟨⬜🟨⬜⬜ ⬜⬜🟨🟨⬜ ⬜⬜🟩⬜🟨 ⬜🟩🟩⬜🟩 ⬜🟩🟩🟩🟩 ⬜🟩🟩🟩🟩 https://phoodle.net

Phoodle #1283 4/6 🟨⬜⬜🟨⬜ 🟨🟨⬜🟨⬜ 🟨🟨🟨🟨⬜ 🟩🟩🟩🟩🟩 https://phoodle.net

I went to TJ’s this morning, spoke to the guy who orders the wine, and he has not seen that Josh Cellars Zin available to order in our area. They carry a Josh Cellars bourbon barrel aged Cab @ $19.99 which he says is a very slow seller. On the upside, the TJ’s Napa Valley sparkling Blanc de Blancs and Brut Rosé have made their appearance in both Reserve ($9.99) and Platinum Reserve ($14.99) versions. I always stock up so I’m ready to celebrate all year!

Last night's dinner. Apricot Glazed "boned" Cornish Game Hens I started early in the morning to bone out a Cornish game hen. And cooked the wild rice. The wild rice stuffing was seasoned with garlic, onions and celery, along with chopped dried apricots and cranberries, pepper and fresh thyme and rosemary. Stuffed and sewed the bird up with unwaxed dental floss. Been using this method for more than 40 years. When ready to serve you just have to give a little tug on the floss and it just slides out. During the last 20 minutes the bird was basted a few times with an apricot spread thinned with Grand Marnier with the added addition of fresh thyme and rosemary. Added a little chicken broth to the pan drippings and drizzled over the bird and served with roasted butternut squash and steamed green beans.

Chorizo, shrimp, and zucchini tacos with shallot, garlic, bird chiles, thyme, Mexican oregano, and a splash of half-and-half.

It's a massive update/revision of her 2006 opus "What to Eat," appropriately entitled "What to Eat Now." https://www.foodpolitics.com/2025/11/this-is-publication-day-what-to-eat-now/

I made some daikon steaks for meatless Monday. 20 minutes in the anova 212/100% humidity then sautéed on the stovetop to color the steaks. Made a little sauce of tamari, mirin and brown sugar

As with a LOT of Italian recipes, I find Frank from Memories of Angelina to be one of the best sources out there. He’s comprehensive, he’s a great writer, he researches primary sources and he’s got great taste. I think this is a soup that’s worth doing in the classic way, the whole point of it is that it’s reboiled. https://memoriediangelina.com/2025/03/07/ribollita/ Heres another recipe I liked, probably even stricter about no shortcuts! https://www.cookwithgrazia.com/csa-box-content/ribollita-soup-authentic-recipe/

I do like Ba-Tampe Ive noticed that is there isn't a lot of turnover in your store the Half Sour jars tend to get that muted green color , the color you associate w regular jared pickles sort of a green//yellow those might not be as crips as you like , if you like crisp. they are softer still tasty ( he he ) if you are looking for crisp and tasty get the jar that has the green color you associate w cucumber , not pickles . that's what I look for.

https://a.co/d/9pTQyRy (eG-friendly Amazon.com link) Days are getting shorter here in Tucson, but still great dinner time grilling weather. Got a solar chargeable grill light (also came with USB charging cable). Auto on/off when you lift grill hood. Has indicator when charge level is getting low. Two lighting levels. Installation was a matter of seconds. So far, so good.

Ba-Tampte all the way. Unless you happen to live next door to the Pickle Guys.

Four times as large as a quart jar?

It’s been awhile since I’ve been in the dinner thread. Hi, all! Air fryer roasted cauliflower with shredded cheese, bacon, and chives.

@pastameshugana I know that taste !

I am intrigued by Pizza Beans. Thank you for both of those. Yes, I do have a food processor and am not afraid to use it! My mother was originally from east Texas, but moved to south Louisiana as a teen and never left. She became a wonderful Cajun cook because of my dad, but was absolutely sometimes a “Homesick Texan” craving pinto beans and cornbread. Thank you for making me think of my mom, and also for the recipe.

I have double ovens, an air fryer, and a microwave, but no sous vide equipment. And I’m okay with that. (Do I sound like a Luddite?) 😜 This was a rabbit hole! I stayed awhile, and will return. Merci. I appreciate any recipes messaged to me, and I appreciated your sauerkraut suggestion! Thank you! I’m tempted to get the silicone thingys even if I just use them to freeze stock. And then work up the nerve to try them in my IP. Haha! While I hadn’t yet considered breakfast for dinner meals, as a fan of them, it’s something to consider. I like the hash brown patty and fruit idea, as well. Thank you. Funny you brought up polenta. An east Texas friend from many years ago introduced us to baked cheese grits as a side dish for barbecued and/or grilled meat. I just haven’t figured out which meat idea would work best. My husband said he’s unwilling to grill meat for 24. Too much pressure (he probably means from me, not the recipients) for it to be good! But it could ham or something else. A breakfast casserole is a great idea! I know they are very popular and not too hard to make. Thank you.

As someone who has, as a child, been waterboarded by an unseen wave while visiting the ocean (like I'm sure many have), when I hear this all I hear is 'tastes like gritty sea water and snot'. But I'm sure that's not what you mean!

I've been using the NuWave induction wok for a while now, and honestly, it’s been a pretty solid performer. I wasn't expecting much from a portable induction, but this one really surprised me with how well it maintains heat. I’ve used it for everything from searing meat to boiling water, and it heats up fast and holds a steady temperature. It’s not perfect — the power settings aren't as fine-tuned as I’d like for some tasks like simmering or delicate cooking, but for most everyday cooking, it works great. What I like most about it is that it’s super easy to clean, which is a big win in my book. If you're just looking for something to quickly cook meals or need something portable, this is a solid option. I wouldn’t say it’s perfect for all cooking methods (definitely wouldn’t try to make a gourmet dish with it), but for regular use, it’s been pretty great. I like it more than the cheap models I’ve tried in the past, and it’s definitely better than gas stoves in terms of speed and heat control.

“Green” Salad with Tomato Dressing and Burrata based on a recipe from essen & trinken magazine - the salad has blanched green beans, green asparagus and snow peas, pan-seared zucchini and broccolini, radishes and chervil. The dressing is made by pureeing dried tomatoes, garlic, basil, mustard, smoked paprika, orange juice, olive oil and champagne vinegar. Served with burrata drizzled with olive oil