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Hot damn Ann! Are you shooting a cookbook?

Last night's dinner. Cioppino with Halibut, Mussels and Prawns.

I got a guy from Nebraska who comes in when needed.

We processed our Sasso chickens about a month ago, and I am extremely happy with them from both a husbandry and a culinary perspective. The birds were all between 3-5 lbs (5 lb rooster on left, 3ish lb hen on right), and had abundant yellow fat that rendered into a deep golden schmalz. They are delicious. Even Cornish cross (standard, big breasted meat chicken) birds that forage and are raised on grass have great flavor, these are next-level. They are more satisfying to raise than Cornish crosses as they are very active and actually act like chickens. Their more upright posture and body shape also means they don't drag themselves around in the dirt, which keeps the scalding water relatively clean. We will definitely raise these again next year.

What??? No nuclear weapons?

Oh boy, @liuzhou - I really don't know whether to laugh or cry over that last post.

I'm convinced the Chinese are convinced pizza is a type of cake. In many places, the base is more like sponge cake than bread; sweet and well, spongy. Also, they love to stick fruit on top. The is below is described on the menu as "Fruit colourful pizza (seasonal fruit*)" and is of course, lathered with Japanese Kewpie sweet 'mayonnaise'. Curses on squeezy bottles and whoever introduced them to China. All sorts of inappropriate foods get covered by irrelevant squiggles. * Watermelon, dragon fruit and pineapple. And we thought "Mexican Pizza" was bad.

I use a flamethrower. Or dynamite.

Serrated knife for me.

That first tuna image is a work of art. I want to hang it on my kitchen wall.

These were really superior.

Went out for Mexican food. Local place only has mole when Abuela is in the kitchen, so that's what I ordered. Mole chicken enchiladas for me (I removed most of the cheese), chorizo for Mrs. C, and jalapeno poppers to share.

A German Chocolate Cake for a friend’s birthday. I will try and get a photo of the cut

We have one of those, along with a shorter one. It's a nice knife, sharpens pretty easily, stays sharp a decent time, okay but not great handle. It's a bit longer than what @lindag asked for (~4.75"). I think the shorter one is a 90mm (little over 3.5"). They have gotten quite a bit more expensive since I got ours, there may be better values these days, but I haven't looked at knives lately. the victorinox parers @blue_dolphin linked to are excellent values, we have a few of those. They're super thin and a little flexy. They sharpen very easily and take a great edge, and for $10 or so, they're hard to beat.

I think any blade can be brought to a 15° bevel - so isn't your best bet is to start with a Japanese paring/petty knife? Here's one that's almost 15 right out of the box...https://www.williams-sonoma.com/products/shun-hikari-4-inch-paring-knife/

I've tried one or two gizmos to strip kernels but a knife is really the easiest for me. A few kernels fly off into the void, but who could blame them?

A bowl of smokey, porky ramen for lunch: Finely diced smoked pancetta fried in the cooking pot with a dollop of ground Calabrian pepper packed in oil. Cooked in a chicken-pork stock, added smoked black pepper, topped with grated Pecorino Romano. Glass of hearty, room-temp black tea for the beverage.

Oh, I should take another look

Noy necessarily, just want a knife with an Asian (15 degree blade)

Seared tuna, made into soft tuna tacos. Tacos included wasabi mayo, pickled onions and fresh avocado.

Clean out the fridge lunch. No, literally - I emptied out both produce drawers and gave them a good scrubbing. Seared shrimp, roasted Poblano chile, leftover corn, and a sauce of coconut milk, lemongrass, onion, garlic, serrano and bird chiles, curry powder, and fish sauce, finished with garam masala, Thai basil, cilantro, and scallions. Clean produce drawers are drying on the counter . . .

@JeanneCake Look away ! well I tried out the 5 C F l tried out the Flat Top induction : made jasmine rice , using the Cup (J) and the water levels in the pot : excellent rice. doubt any better than in the 3 C Dome , but ... there is a cooking show , dow under : The Cook Up w Adam Liaw . https://www.imdb.com/title/tt14344360/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_The%20Cook%20Up this is a week day cooking show , w some chat , but you move past it and I get a small tip about 90 % of the shows Ive see recently : microwave your mushrooms ( for a bit ) you get stock and cooked ( dryer ) mushrooms to brown . Ill be using that tip , next time w the Pork iPot'd Ragu ' I I use , now 2 lbs / reduced and browed , each ' Batch " so , on an Ep I recently saw : he put de-boned chicken , on to up his rice , in the RC. not new , but new to me '' chicken -rice-ISH " so Chicken thighs trimmed on top of 1 C (J) jasmine this RC give you the time to done, on the interface , when you start the 3 C round top give you the time to done , maybe the last 5 mins. just a very smaoo thing and this PC has a fan , you notie it , but its lower pitch and not very laod. the chicken was moist , tender , but a bit flavor-less , but i knew that flavor was in the Rice ! sliced up the TThigh , added it to the rice and tasted : the rice was ' sticky ' not what I expected , but very doable for later tastiness. so I added ab generous Tb of Patak's biryani paste , not simmer , mixed it up what h0ot this will work with tomorrow . for sure .

I agree that the incident itself isn't funny, but this bit breaks me up!

My bad. I was flipping back and forth between the two threads in buying half a cow and put that comment here by mistake. I’m not offended if you move it to the other thread

@BaxterBaker Yes indeed , supporting local , and husbandry id a very fine thing ! I know you will truly enjoy every cut , burger , and meatloaf meatloaf. P.S. who got the tail ? and cheeks ! congratulation on your project . Yum Yum . P.S.: Id like to hear about that 1/2 ' hog' ' pig ? ' if you can manage it . Quite some time ago , people who had the land , and , you bet help raised 6 or so pigs . maybe more , maybe less . Breed unknown but this was before attention to breed , over all so , generic pig. parts were individually gifted to local friends a rack , loin and tenderloin , fresh , not injected etc , was gifted to friends of ypur ' up there ' , and we went over , and had roasted ' straight ' rack of lamb. I took care of the Jus and made gravy from it and made Mashed Russets it was very tasty. and so very different from pork , in any way id had in a great great while . Its a wonderful direction you get to enjoy following. looking forward to it .