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BLT’s on the menu for lunch today and delicious they were! Tomatoes and romaine from the FM. Will be making these again shortly. Dessert was a sour cherry cake made with Balaton cherries which are firmer and a little less tart than the standard sour cherry. These are delicious cherries, excellent for baking. Unfortunately, their fleeting season is over.

I buy those containers at one of the dollar stores. Nice and cheap and they last for enough uses that I don't get upset when they get cracked. I used Tupperware at one time and almost all of them have cracked. Those of course, were considerably more expensive and I have replaced them with the cheap ones.

Well all , over time , have are personal Batterie du Cuisine ., developed over time , changing situations and finance. That very very sharp Utility knife , and razor edged Watanabe's, along with their partners , the appropriate cutting board. Storage container ? The end of the line for your fine work ? not that vital , as there are many options. In my case , these days , I cook in stages , and purposely generate quite a bit of Extra . @JoNorvelleWalker asked recently , what do I due w so much ' extra ? ' well , it starts w a container , that then is frozen , and then its contents are Vac's : these containers used to come from Target , way back pre-pandemic . then MarketBasket carried them , generic , blue-top : the contents fit the medium VacBag , which I have a Zillion : its under the container . the container holds 24 oz or so . the frozen contents fit in the bag you see above , which then ends up down stairs in the New Frost Free Freezer . I looke the other day @ MarketBasket for a few more , and they styles had changed . Horrors of Horrors. so I looked into them @ Target , having the RedCard ( 5 % off , free shipping , no visits to the the store necessary ! ) you see a pack of 5 next to the VacMaster. this size is as vital to how I cook these days , as ( almost ) the Watanabes ! ) I use them for Ice Bricks : these are easily made in the hew refig , and vital for cooling rapidly , SV bags , and iPots the cooled food , non-solid get an overnight stay in the refrg Pork Ragu , in this case , but also stock , gravy , and the like. this creates , in the downstairs freezer , a library , mostly on the door , of Frozen Bricks : they fit nicely, don't they ? other items fill the main chest : for future use , becoming something else later. So , as MB didnt have this vital pice of equitment any more looked at Target , and they had them. order 10 units . $ 2.45 // unit. that should last for a while. these are reasonably durable , not disposable. if I ' lost ' any , its was because an Ice Brick got rapped a bit too hard on the counter , and the corner cracked. no big loss now with these replacements but FedEx delivered the Target box to the wrong address . Horrors ! so Target sent me a replacement ( 10 Units ) then FedEx or the person who got the initial box delivered it to me , and Target did not want it sent back : now 20 units == 100 ideal storage containers for how I cook these days . the Estate will be happy. , as am I . your storage containers , eventually ,as your cooking style ages , are an important part of your Batterie du Cuisine.

Inside came out nice ☺️

The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.

Half an inch or more I would say. I do the first cut, then go back and make sure it didn’t snag and miss anything. Then go back over it to make sure it’s deep. I’ve found it’s needs to be deeper than I was I originally cutting. I’ve finally gotten the ear to peel back well.

@RWood that's pretty much as I though. How deep do you cut to get such a nice ' spread ? ' I get the idea , so , no pic needed. thank you

Could be awhile ☺️. But, I’ll try to do that. I used a lame, and you have to cut at maybe a 45 degree angle. Kinda so it’s underneath a little so the ear will peel back.

Oh, cool! I'd never thought to check if episodes were available there, or on CBC Gem.

Literally: something that exists

@RWood that looks delicious. The next time you bake a similar loaf , will you show the ' slash ' you make before you bake the loaf ? Id like to see what it looks like that then gives you such an attractive ' boost ' thank yu for sharing.

Roasted garlic and rosemary. Finally used my new cast iron Dutch oven I got at the Lodge store in Tennessee. Worked great!

Did they Glow ?

I don't get out much

When snag becomes gag. If you keep buying it they'll keep making it. I'd love to see the packaging for the Chinese version. Shelby you kill me. You're such a cheap date. When my husband disappears I grab caviar. The grape caviar is good, but the raspberry is better.

@chromedome You might be interested in this. https://archive.org/details/the-urban-peasant

this is my last ' Pork Log Ragu ' for a while. I had one set of nice county style pork and de-salted bacon , that I didnt get to due to the heat , but Vac'd it , and decided to make a set of Pork Ragu Bricks as its a cooler day . same idea : SV , wrapped in desalted bacon an orphan got IDS'd w/o bacon , as ran out. the 2 lbs of mushrooms , cuisi-minced , browned , then the pork : the pork-pic is for our Pork Expert , @Duvel. this time I wont add cream cheese . although it adds creaminess , it mutes the outstanding Porky-ness of the Ragu. and this batch wilol be Thyme // rosemary . no Penzey's Tuscan Sunset. bottle of Cote du Rhone of course !

@liuzhou Fascinating article. Thank you.

I recently purchased Galette!: Sweet and Savory Recipes as Easy as Pie (eG-friendly Amazon.com link) by Rebecca Firkser and it looks like it will be fun. There's one basic dough recipe used throughout, with options for adding flavors or other flours like cocoa, buckwheat, etc. The wide range of shapes and sizes she uses is very appealing to me. Everything from an XL sheetpan size for parties to individual servings in folded squares or muffin tins to a deep-dish version baked in a springform pan to accommodate lots of filling. First on my list to try is the Rotisserie Chicken, Potato, and Chèvre Galette which Rebecca describes as a chicken pot pie on vacation in France. She offers a Buffalo wing variation with blue cheese instead of chèvre. Maggie Hoffman recently hosted Rebecca on her Dinner Plan podcast to chat about the book and other things. You can listen to the podcast and find the recipes for the chicken galettes I mentioned and a pretty summer tian galette here: The Dinner Plan: Rebecca Firkser’s Best Advice for Cooking on a Budget You can scroll down on this page on the author's website to find a carousel that includes several pages and recipes from the book: https://www.rebeccafirkser.com Other recipes: Sour Cherry and Campari Galette Sweet Cherry and Lime Galette Sugared and Peppered Plum Galette

Ronnie had to use the bathroom during a shopping trip at Sam's yesterday which left me alone for several delicious moments in the snacky area. I snagged this: SO GOOD. I doubt I'll ever run across it again.

That is what i noticed in my cut logs left in tact, no cracking. So,Thanks..

wood shrinks along the rings, so the outside will shrink more than the inside, which is why rounds like this are likely to split. commercially prepared rounds are usually cut from logs that have been dried whole, so there isn't as much stress on them, but they still often check. There are things people soak them in that are supposed to keep it from happening. polyethylene glycol is one thing, there's also a commercial product called pentacryl that is something else. No experience, but I've heard good things.

Just curious, what do you mean be it being "a thing?"

That was a good read, thanks! Back in the 80s one of Canada's most popular food personalities was English-born James Barber, who was an engineer by trade. He was raised by a grandmother who he described frequently as "the kind of English cook who gives English food a bad name," so understandably food was not one of his big interests in young adulthood. But as he plied his trade as an engineer, moving from country to country, he began to notice a lot of parallels between foods from different cultures (I remember him specifically calling out Italian stracciatella and Chinese egg-drop soup, for example). That led to him taking an interest in food for the first time, and became a theme in his unlikely second act as a cookbook author and TV show host. Frequently, in the course of an episode of his show, he would get to a specific point in a recipe and explain that from here you could take it in this, this, or that direction by altering the remaining ingredients and garnishes you added (and those three examples might be, perhaps, Thai, Russian or French). It was a fun show. One thing I always liked about it was that there was no "magic of television" going on. Everything he did on his show was cooked in real time over the course of the 30 minute-less-commercials taping, so you knew if he did it then you could too (maybe not quite as smoothly, but pretty close). My own similar "lightbulb" moment came in a little Portuguese greasy-spoon on Vancouver's Commercial Drive. Their chalkboard special one day was salt cod and potatoes, and having eaten it many times in its Newfoundland incarnation, I thought it'd be interesting to see how different it was. It came out drizzled with olive oil and covered with olives, which at first blush I thought was pretty exotic and left-field (in my defense, I was still a teen). But upon reflection, it wasn't that big a departure. In Newfoundland, the usual preparation involved dicing salt pork fat into cubes and rendering them, then drizzling the rendered fat over the fish and potatoes, before sprinkling the crunchy, salty, rendered cubes of fat ("scrunchins" or "scruncheons," spelling optional/personal preference) over everything. Well, the olive oil served the same role as the hot pork fat (and was a definite upgrade in many respects). And while those olives lacked the crunch of the scrunchins, they brought the same salty element to the meal. That was a real watershed moment for me, in terms of my own interest in/appreciation of food. Vancouver was a good place to light that spark, it was already a very cosmopolitan place even in the early 80s. So... yeah, that plate of bacalhau, and the train of thought it provoked, is probably why I ended up here at eG 20 years later (and at culinary school, at around the same time).

Ditto!!