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There are more than 1,000 species of Thai bananas?

At home for cooking, I never buy any farmed fish - though I may partake of some - when at a sushi bar, for instance (or if I shop at Russ & Daughters for varieties of smoked salmon). As I mentioned, both salmon varieties I cooked were delivered fresh, as opposed to how we get them from Wild Alaska or Great Alaska Seafood. For this smoke, I used Japanese (Sakura) cherry blossom wood chips.

there are more than 1,000 banana species. so - mash 'em and keep baking!

Fettucine with charred grape tomatoes, bacon, shallot and arugula. Topped with parm on the plates.

I bought these today. They were labeled in the store as Thai bananas, but there are no other markings on them to tell me more about them. I bought them thinking they might be good for banana muffins. Does anyone have any words of wisdom for me, particularly, are they ripe now or do I wait to use them until they turn yellow? All help appreciated.

I was at the local Cal DMV office a while back and the folks were efficient, friendly, and competent. I had to go through three separate processes and they went quickly and smoothly. The last time I was at a Starbucks the visit was far less enjoyable than the recent DMV visit. YMMV

Personally, I'm not a huge fan of either of those salmon - at least when I used to get them from Wild Alaska... I found them too lean. I LOVE the akaroa king salmon from New Zealand - it's almost buttery and so tender. I actually get it regularly for sashimi at the Wegmans near me. Best salmon sashimi ever. What do you use to make the smoke in your donabe? Have you ever seen coconut husk charcoal available near us?

Fresh sockeye has spoiled me for any other type of salmon.

No, I don’t think I’ve watched that video. Or maybe I watched it 10 years ago and forgot!

Today's cutting of basil, oregano, and rosemary. The basil will go in olive oil and be frozen. Rosemary will go in the dehydrator as will the oregano.

Since I'm not fortunate enough (nor do I have enough room) to cook with a countertop indoor smoker, I have to resort to old school means. Such as my Japanese gin donabe. This week I experimented with two types of salmon; wild Alaskan king and wild Alaskan sockeye (both fresh). I happen to like the sockeye moreso than the king; it's just more to my taste. But these both came out nice and lightly smoked. Served with rice and some sautéed vegetables.

Adding bacon to a tomato sandwich can be great, but as you said, it's all about the tomato. I'm getting some bacon for an upcoming egg salad sandwich, and I may decide to add a couple of slices to my next tomato sando. BTW, have you seen Melissa Clark's interpretation of a tomato sandwich: https://www.youtube.com/watch?v=e6a-UXhm-V8

I made a couple of brioche, one to give away, and one so that I could make fig leaf bostock... I toasted a bunch of fig leaves; some got blitzed into a powder and added to the almond cream, the rest were used to flavour the syrup for the brioche. It was good. I'll make some more powder and syrup for future use.

BLT, with a spectacular gold tomato and a schmear of avocado on the bottom Yes, the crispy bacon got smashed when I sliced it but this was all about that tomato!

@TdeV This morning I recalled how I came upon the numbers. I searched Amazon for Opinel Paring Knife and a few items came up. The 112 looked like what I wanted ... https://www.amazon.com/s?k=opinel+paring+knife&crid=13O8BZC3VZZK9&sprefix=opinel+pa%2Caps%2C189&ref=nb_sb_ss_p13n-pd-dpltr-ranker_ci_tech-br-left_1_9

This popped into my mailbox this morning. 14Trader Joe’s Items To Try In September (Before They’re Gone) https://share.google/LCXQeEM6no3X2YSk8

At the time I thought I noticed which ingredient made the consultant choose one way or the other, but I don't remember. My guesses are: yes to bread machine if the flour was bread flour yes to bread machine if the leavening agent was yeast.

Kumpir (toppings of avocado, shredded carrot, quick pickled purple cabbage, and green olives), side of steamed edamame with nutritional yeast, butter, and paprika.

Had my knife roll stolen out of my car a month or so ago and that was one of my losses. Very thin, sharpens fairly easily. Good knife for brunoise of garlic or shallots also coring tomatoes. I do prefer that pointy shape and have a Sabatier with a similar profile. So that's my bias YMMV

You're welcome. I hope it works out for both of us.

Maybe well below -39°C. But don’t cut anything hot.

I can think of a number of metals that cannot possibly be made razor sharp. Let's see you sharpen a mercury knife.

https://m.youtube.com/watch?v=2-bbYH_akHg&pp=ygUQY2hvd2RhaCBzaW1wc29ucw%3D%3D

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

They are both correct. Sharpness and durability are two different qualities a good knife should have. There is a person on YouTube who can sharpen a blade made of wood, but the sharpness only last for one or two cuts. dcarch