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Well, then, that's a boatload of feta. I wonder who (non business) would buy that amount?

I think most people also think primarily of sweet galettes, though I have quite a few savory galette recipes in my cookbook collection. In the book's intro, Rebecca has this to say about what she’s calling a galette:

From Boston Magazine: The Top Restaurants in Provincetown Right Now The mishpucha get two mentions, which is nice.

Toast, spread with Silver Goat chèvre, topped with black mission figs. Toasted walnuts on the side. Figs & walnuts both from the local farmers market.

Yeah, if I squint right I see the Welcome Duvel and Family banner 😁

feta cheese making calls for brining the fresh feta - before 'packing' it for use . . . is there an unbrined feta? or an extra brined feta?

As long it is goat or sheep-goat mixed milk... I love it

The feta was in the store's regular, refrigerated dairy section.

The very last of the Balaton cherries bountifully filled a galette. A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.

I assume that was at the Costco Business centre?.

That's a lotta feta!!

This was snapped at the world's largest Costco in Salt Lake City, Utah ...

Sandwich with roasted zucchini and summer squash, fresh mozzarella, sweet tomato and pepper relish on one side of the bread, spicy ground up Calabrian chili peppers on the other side, red onion and arugula.

First, allow me to say, I hope you enjoy whatever you spend your money on. I find what I tend to do in this situation, over and over, per both self report and the council of my family, is: 1)have an item I am happy with, 2)purchase another one that is similar but us some quality I might like better 3) discover that there are some features of one I like and some features of the other 4) start to wonder if there is a third option with the features I like of both See: the picture of new travel binos I posted in the birding thread

While I don't have any recs for Chinese/Indian, our two most recent trips (including one less than a year ago) included standout meals at BRAT Shoreditch, Noble Rot (both in Bloomsbury and Mayfair), and St. John (both the flagship and Bread & Wine). We also had quite a fancy meal at Planque. And fun Sunday roasts at both Hawksmoor and The Harwood Arms.

@TdeV yours cooks by pressure and induction. pressure feature is a big reason for the cost increase , and then some extra padding for the look. all these machines work very very well . I like rice , and aside for innate taste differences ( basmati vs short grain , etc ) I doubt i could taste the differences between properly used machines . I do like the thicker ' pot ' in the induction versions . which means Id like the thicker ' pot ' in the 5.5 size !

Similar to the one I have, which is the NP-NWC10. I've used it to cookveggies/fish in addition to the rice, with no ill effects. It really does get a little nit picky with all of these variations on a theme.

On the Zojirushi recipe site, my model is frequently NOT listed in the "compatible" recipes. When I communicate with Zojirushi, the person always replies "the recipe was not tested with that model." If I ask about doing something else (cooking with other ingredients), so far I'm always told it might damage the machine (leave a presistent smell, the coating of the inner pot, or other things). So, in spite of having a horrendously expensive device, I mostly use it to cook brown rice (sometimes white). I wish I could understand what technically makes my rice cooker so different from other rice cookers (so I would have a better idea of what to ignore).

@TdeV for me , I dont see adding pressure to a rice cooker as I have several iPots. so , induction , ' straight-up '

@rotuts I have Zojirushi Pressure Induction Heating Rice Cooker & Warmer NW-JEC10 (5.5 cup/1.0 litre). https://store.zojirushi.com/products/nwjec

@Dr. Teeth You are welcome. Ill confess : I was looking into the difference for two reasons : Im always a bit curious as the differences in similar ' high end ' items and i was pleased it just seems to be the flat top , and no other significant difference. so why the , now $ 20 difference FlatTop droppeds a bit on amazon but also , I really enjoy the induction 3 C so why not a 5.5 C induction ? as I have a very fine plain fuzzy 10 C , my keenness for the 5.5 C fortunately pass for now .

Don't go to Chinatown for good eats. It's a tourist trap. For genuine Sichuan nearby, I recommend Bar Shu.

Bumping in hopes of recommendations for places to eat in London. Familiar with Borough Market and Camden Market from last visit with just Mrs Dr Teeth. Particularly interested in recs for Chinese in Chinatown, Indian or similar

When next queried by Mrs Dr Teeth about my thought process related to the purchase of yet another chef’s knife, or pan or juicer, I will direct her to this thread. I thank you all, in advance for your assistance

I’m a huge fan of elk. Probably my favorite red meat. Tried to take up hunting just to get a supply. I would probably make patties, reasonably thick, salt maybe a small bit of pepper or smoked paprika and sear it on a very hot surface, going for rare-medium rare.