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Todays epic raspberry harvest. more to come!

Gonna call this masala eggplant with chorizo and egg. Saute onion, garlic, and chorizo. Toss eggplant with turmeric and cayenne and cook down. Season with a paste of long red and serrano chiles, cumin, clove, and black pepper. Finish with fish sauce and garam masala, and top with a fried egg. Flavorful!

Some growers here used to give them away but since scapes have become a popular ingredient they have started charging, although usually just a couple of dollars for a batch.

So my 20 inch showed up 2 weeks ago. Got it put together and made breakfast this morning. It'll be a nice addition camping and at our cabin property, but i don't see myself using it a lot at home as it's not convenient-i don't have an outdoor kitchen set up. This morning it was on our deck and i was using the railing to hold everything. (20 inch model doesn't have a side shelf). No action shots but- Eggs over med, hashbrowns with onion, sausage and cheese.

That's another issue, and perhaps worthy of its own thread?

Yeah, it even looked icky with the milk protein coagulated on the corn. Oh well, partner rarely says he wants to try something so I indulge when he does. Both of us agreed it was no better than steaming it.

Had a craving for @HungryChris' marinated mushrooms so got a jar of those going a couple days ago Annnnnnd it's that time of year again! Crock of pickles started day before yesterday.

I've eaten in some really good burger places where they offer burgers that they call Knife and forkers. However, it seems that a lot of the burgers that appear on the menus are products of food photographers instead of cooks and what you think you are ordering and what you actually get bear no resemblance to each other.

Over the years, I have visited many burger places, and while not common, it's not unusual to have a burger served both cut in half and with appropriate flatware to continue cutting the sandwich.

Which countries? I've only seen examples from America and the USA, both of which I'm sure eat burgers with the hands. Well, I know the UK does.

I use them stir-fried, in risotto, in frittatas, etc, but the low-effort option is just to puree them with a bit of oil (I blanch mine first, because I find the color and flavor hold up better). I pack mine flat in ziploc bags with the air squeezed out, and then whenever I want the garlic flavor and a bit of color in what I'm cooking, I just break off a piece and return the rest to the freezer. I grow a fair-sized patch of garlic, enough to more or less do us for the full year, so I also get enough scapes to last us from one summer to the next when treated this way.

I think the overloaded burger is more common in countries where people already typically eat burgers with a knife and fork, so the absurdity of a sandwich you can't hold tends to escape them.

They can get fibrous, depending on when they are picked. Sometimes I have some that I will eat as they are. Other times I stick to using them as an ingredient, blended or finely chopped.

My sis & BIL brought me more home-grown tomatoes so I was looking forward to a BLT. I cooked enough bacon for a couple of days since I'm tight on time these days. I pulled out my bread and it was much too stale for a sandwich. I cut it up and fried in bacon grease and butter to make croutons. Only got a photo of the croutons because when I went to cut the tomato, I sliced my finger good. Been a very long time since I've cut myself that badly. Thought I'd never get it to stop bleeding--have about 9 band-aids on it. It is OK this morning I think. I'll unwrap it later and re-do. Anyway, I had my salad but it was just not as delicious with a cut finger.

Not sure I like the idea of chowder-on-the-cob! The Sausage and peppers got my stomach rumbling though

A few hours before landing....

A few hours later I was a little hungry so I got the chicken sandwich of the Delectable list:

Second meal, SIN-Newark: The croissant was served warm and was nice and flaky. Wonton mee with char sieu and Chinese broccoli from book the cook. Pork was really tender and both the wontons and noodles were good also. And their sambal was a nice touch.

Singapore Airlines biz class has ruined me! I used to think that the food in premium economy on this airline was amazing, but this time it was disappointing - even though it was probably the same as always. Also, I felt like the service was extremely rushed, but now I'm comparing apples and oranges. Here inPE, there's a couple flight attendants for maybe 40-50 people - in biz, there's maybe one attendant for 6 or 10. Obviously there's no comparison. In biz, when my water glass (of Perrier) was slightly less than half full, the attendant poured more. Here in PE, they have Schweppes and no refills until much later... I'm not complaining - this is still heads and tails over what I've seen on most other airlines. Menus for tonight's fight: I didn't get anything off the normal menus but instead used Book the Cook ordered in advance. There's a lot of choices - even more coming from Singapore than from NY - at least 10. Cold smoked shrimp salad but rather than served with potatoes as on the menu, it looked like farro or something. The roll was warm and stuffed with garlic butter. Really good. Chicken biryani. Tasty as always. The lime cake was also really good - light and just sweet enough to balance the citrus.

Pumpkin soup for lunch made by my husband which was delicious.

I recently had garlic scapes risotto at a restaurant and it was really good. Of course I don’t know how it was actually made but I could see they were finely chopped and incorporated into the rice. You can see two asparagus spears as a garnish which could be confusing but the flavour was different so I asked. You can also see white garlic flowers used as a garnish.

Hastily put together avocado on toast with slices of Camembert for breakfast

Last night's mesquite burger was quite good, though I saved half of it for later. As I said I pulled at 56C. Surprisingly both the BBQOVN and the Thermapen agreed. Smoking time was about 45 minutes The meat looked uniformly pink like I would expect at 56C. The burger actually looked like it had been cooked sous vide: no gradient. But with a Mailliard crust. No searing necessary. Result was easy enough for me to chew. I worried a little because of food safety concerns over ground beef at that low temperature. So far I'm still alive. Also last night I came home from the store with a lovely thick fillet of bluefish and a couple lemons. The fishmonger kindly cut off the thin end of the fillet before weighing. The thick piece I got home with was a little over a pound. Very nice, no bones. I cut the fish into three portions. A whole fillet would not fit in the GE smoker. Conveniently the GE has three shelves. I made a brine and let the pieces sit overnight. The plan was to remove the pieces from the brine before I left for work so that they could dry and be ready to smoke after I got home. As it happened I fell back asleep after my alarm went off, and the pieces remained in the brine all day. They are now dried off and in the blast chiller till tomorrow.

I'm surprised to learn they are expensive in the UK. Maybe because they are little known and so, low demand? They certainly aren't expensive to produce. Here they are towards the upper end of green vegetable prices, but I don't think anyone would call them "expensive". About the equivalent of ₤1.40 for 400 grams today. For others elsewhere, that's about $1.90 USD.

Sautéed onion and peppers with sausage. And corn cooked different than usual- partner found a recipe that called for simmering in a mix of milk, honey, butter, and jalapeños. Only had one jalapeño so I added chili oil. The end result was not worth the effort.