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We had to cut down a walnut tree, i salvaged a 8" thick by 14 " circular pc and wonder how i can do it? i'm thinking of drying outside , then remove the bark Thoughts and TIA ======================== This is seasoned walnut....that i have...really no evidence of wood splitting so why are you asking us?

yup, never happens.

Cleaver options!!

The farmer's market is indeed in full swing: And when it is, I like to go crazy with tomatoes (and a few plums, in front). After tasting these, it's going to be hard to go back to Camparis or Kumatos. In any event: Jersey white corn, sautéed with zucchini, sweet onion, and a few of those tomatoes up top. Served with pasta marinara, which I've posted enough pictures of.

I actually do this now with most all chicken I cook. Salted lightly as well.

The menu, and the fromages, bring a touch of envy here.

Another bean/tuna combo: Seared rare tuna with mashed flageolet beans and radicchio from A Twist of The Wrist by Nancy Silverton This was very good though I prefer the version with harissa and baby limas, also in this book that I posted just above. I made this with Rancho Gordo flagolets instead of canned. Per the recipe, the mashed beans get a drizzle of balsamic vinegar, that’s good but it’s the charred radicchio leaves that really benefit from the added sweetness and acidity so I added more.

This is seasoned walnut....that i have...really no evidence of wood splitting

This one doesn’t roll but it’s pretty sturdy. Also available in a four foot size https://www.ikea.com/us/en/p/vadholma-kitchen-island-black-oak-40366115/

P.S.: the CD's started out right out of the refrig : 36 F. no seasoning , esp salt. plain , note the lack of sheen on the CD's justs before IDS'ing

@JoNorvelleWalker yes. probably do not need to rotate every hour for the second half , every two hours might be fine. very important to ' air dry ' 24 hrs or so in a refrigerator . the dry surface keeps all the juices in the CD's a very nice new finding for me. and do not temp. the whole left by the thermapen oozed juce. Ill be doing this a lot, each sale from S&Shop. very nice large drums.

Beautiful result! Do I understand correctly that the smoking time was 6 hours at 200F?

Eggs with Poblano chile rajas and chorizo, flavored with shallot, bird chiles, garlic, feta cheese, cilantro, and Thai basil. Cucumbers and corn tortillas

I paid a visit to TJ's this morning. Of course, I picked up a container of All the Things cookies, following the advice of @rotuts to avoid the paler specimens and choose a box with more “well done” cookies. I agree with his assessment that they’re on the sweet side but I don’t find them overly sweet at all. I saw comments elsewhere that they were too dry but I found them pleasantly light and crisp. Nice with a cup of coffee. They won’t replace the Triple Ginger Snaps as my favorite TJ's cookie but I don’t think I’ll have any problem finishing them off. Edited to add one more comment on the cookies. I’m a nibbler, so I take tiny bites to make my treats last long as possible. What’s fun about nibbling on All the Things cookies is that each little bite is different. I like that. I also got a box of the All Butter Apricot Shortbread cookies. I believe they had an apple version last year. There's 15 cookies/box @ $3.49. I like these a lot and probably will grab a few boxes before they disappear. I’m not usually a fan of strawberry ice cream but I was curious so I got a pint of this new item. It’s quite good with little strawberry chunks that have a nice, tangy flavor. I also picked up the following: Clockwise from the top: I usually get fried shallots at an Asian grocery but it’s nice to have a more local source. I’m not sure how I feel about greige pasta but I always like trying new shapes and this line of Italian pastas tends to cook up almost like a fresh pasta so I bought a box of the Black Pepper Barilotti. Not sure what I’ll serve it with. Seems like it would work in a cold pasta salad with salami, tomatoes, etc. The salsa macha has a chili crisp look in the labeling and the consistency of the contents. The salsa macha I make (with the customary peanuts) is a bit more pulverized while the seeds here are all intact, floating in the oil. I’ll try this on roasted Brussels sprouts or maybe Romano beans…. The organic, dry-farmed Early Girl tomatoes are grown in California so I’m not sure if they’re widely distributed but they are nice little tomatoes. They’ve been offered at my TJ's for a couple of years but just for a short period. I forgot to get tomatoes at the farmers market so these are a decent sub.

Inside.

Stopover on our way down to Spain in Lyon, and what would be a visit to Lyon without a proper dinner ..? La Mère Maquerelle, one of the Bouchon Lyonnaise. Beaujolais & Orangina … For starters shaved fennel salad with octopus and oranges … Beef carpaccio with a deep fried soft boiled egg … Little one opted for the burger with Ossau-Iraty cheese … DW had house made ravioli with local soft cheese and roasted pepper coulis … I enjoyed the rump steak with pepper sauce and pistou … Little one took a cheesecake for dessert .. DW had a verbena cream with meringue and lemon coulis. This was exceptional. I had cheese: a Tomme, Crottin and St. Marcellin … And for yours truly, a Chartreuse Vert … After a leisurely walk back to the hotel we slept very well that night 🤗

She had me at butter, she lost me at glucose, potato chips and pretzels. I would suggest trying the TJ's version before making your own. It's a labor of love. Or a waste of good potato chips. Compost indeed. I once went to the original Milk Bar and tried the cereal milk ice cream. Fawful, but then I was over thirty. I'm sure my four year old granddaughters would think they had died and gone to heaven. I shudder to think what would happen in the evening when the coffee grounds and the sugar take wing. Christina Tosi doesn't have a sweet tooth. She has fangs.

I made a simple wrap , using still warm check leg meat , from the IDS : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/10/#comment-2455451 leg meat, trim for MC , the Cat. note the Jus from the IDS bottom pan TJ's tortilla , mayo , Tj's dijon , leg mneat trying out a new item , for me , from Penzey's Salsa & Pico . no salt https://www.penzeys.com/online-catalog/penzeys-salsa-pico/c-24/p-3092/pd-s ''' Hand mixed from: Shallots, cumin, garlic, black pepper, Mexican oregano, paprika, cilantro, jalapeno pepper, chipotle pepper ''' the first item is shallots, so after the sale , its going to be ' pricy ' Campati T's Tj's spinach , w the Jus. it as still a little warm , but had completely jelled. I could have used less. it was very very flavorful. in the end , a might fine Wrap , and easy to do , once you have IDS CD's

Chicken Drums , om sale , S&S : I was surprised these were so large . , very nicely trimmed , and not ' wet '. CD's @ Market Basket are much smaller , and not as nicely trimmed. and cost more . go figure. on a rack to air dry in the refrg for 24 Hr. Ive read and seen this mentioned at several reputable BBQ sites. first time Ive tried it. note : MC , the Cat is keeping an eye on things , knowing he will get a taste later. after the 24 hrs. its notable that the skin is tight m and the bare meat has no sheen. I decided IDS : 200 F , rotate each hour . 1 Hr 2 hrs. notes very little Jus. total time 6 hrs: I temped the jucy lookiing leg , L , thrid up 165 F . note the jus coming out of the CB its the shine the tray Jus. very little , no burning . opened one CD up note how jucy it is Trimmed for the dinner wrap . the skin and some of the dry surface was trimmed for MC , the Cat . he loved it . I use the jus in the pyrex for the wrap , over on the dinner thread. what I learned : there is a good reason to refrigerate chicken 24 h on a rack , the surface tightens up significantly and the surface , now dryer , keeps a lot of the chcken jus in the chicken , not on the pan. these CD were remarkably tender and very very moist . a winner many times over , and I decided to just add the cut off leg to the wrack , rather than toss. and cutting of 1 inch of distal leg , made a difference in the final trimming of the meat and the IDS leg trim is now Vac'd // Fz and will go in the next chicken // turkey iPot for stock. delightful smoky aroma , not at all harsh. anytime S&S has these same CD's on sale , Im loading up. easy to IDS , and as tasty as it gets for Chicken dark meat . dont know why recently I get a pic at the end of a post . usually a dup this is the cleaver and mallet I use to chop off 1 " of the leg. easier , more accurate , and finger tips not involved.

following current social trends More for Me ! and pedestrians ? keep on walking .

Choux puff... Choux au craquelin with toasted fig leaf crème légère and some of the cherry compote I stashed in the freezer a month or two back.

Inside or outside?

You had me at 'Foie Gras'. I always use savoy cabbage when I make cabbage rolls.

Thanks Smithy. Moe also called them an act of love.

I had leftover filling from the cabbage rolls which was heavy on the pork. So I made stuffed zucchini, fried and then simmered in a tomato basil sauce. This was intended for last night's dinner but ended up as Moe's breakfast this morning served over penne. I'm going to take the same for lunch.