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There have been a couple of occasions I've put some fresh chillies into the fridge and forgotten about them, only to find the weeks later lurking behind something else. They were perfectly dried! Despite that, probably not the best method.

Veal-Cabbage Gulasch with Sage and “Spatzenknoedel” (Flour Dumplings) from an essen & trinken recipe - the veal gulasch is a mix of cubed veal breast, green cabbage, bacon, shallots, garlic, sage, flour, marsala wine, caraway seeds and bay leaves cooked in veal stock. Finished with some lemon zest and juice and a little bit of honey. The spatzenknoedel are dumplings made in franconia by mixing flour, eggs and milk and cooking some balls of the dough in water until they float. The gulasch is topped with some crispy fried sage leaves and a drizzle of the sage butter.

Today, I made the Green Lentil Ragu from Six Seasons of Pasta and used it to make the Pasta with Roasted Cherry Tomatoes and Green Lentil Ragu. I used Rancho Gordo lentils, half green, half black for the ragu as I didn’t have enough green ones. I made a half batch as the full recipe says it’s enough for 14 servings of pasta and I’m a party of one over here! By the time my lentils cooled, they’d absorbed most of the liquid and weren’t saucy like the photo in the book. Easy enough to add some water or broth but next time I might add more tomatoes to the ragu. The pasta dish was delicious and very satisfying. I’d never thought of combining lentils and pasta but I will certainly keep it mind for the future. There’s a drizzle of balsamic vinegar at the end that really highlights the flavors of the roasted cherry tomatoes against the earthy lentils. I look forward to using the ragu in other ways but will likely repeat this one, too.

@Smithy & @Maison Rustique, if you find some nice little Hakurai turnips, you should definitely give this one a try. I was initially more excited by the recipe for Pasta with Turnips, Preserved Lemon Ricotta and Hazelnuts that I posted about a week or so ago. That one was very good but this one exceeded my expectations. Maybe my expectations weren’t very high because it seemed like a standard anchovy/garlic pasta but it was so easy and the way the flavors melded together won me over!

That salad sounds great. One of my daughters is allergic to penecillin so any blue cheeses are out for her. So now I put out a couple of bowls; one with blue cheese and one with chunked up brie so - to each their own!

Also Canadian but pretty close to the border on the west coast. I think I first had pulled pork about 10 years ago - so in my "ahem" 50's. What a revelation - so many ways to use it and in this day and age around here -- pork is the best bang for your buck meat-wise.

I adore pulled pork. I was about 65 before I ever even tasted it. Remember I'm a Canadian from the far frozen north. I didn't even know that pulled pork existed. After my first taste....from a food truck at a gourd show in Ohio...I made it constantly using a recipe for Cochinita Puerco Pibil from Roberto Rodriguez, filmmaker responsible for Once Upon a Time in Mexico, a truly dreadful movie starring Johnny Depp. Depp's character kills the chef who makes him the most perfect Puerco Pibil. I'll get Ed to buy a pork shoulder this week. We are plumb out of suckling pigs. Sorry to intrude on your cooking decision but I am very passionate about this dish.

If you can cut the roasts into steaks, would Filipino Pork Adobo appeal? It's an easy recipe and flavorful - a bit tangy with vinegar and garlic and lots of umami from the soy sauce. I usually serve it with white rice and steamed veggies like carrots + broccoli. Ingredients are pretty simple. https://panlasangpinoy.com/filipino-food-pork-adobo-recipe/ but I add a bit of brown sugar at the end, to taste. Maybe more like this: https://www.recipetineats.com/filipino-pork-adobo/ There are Filipino-style recipes to make a little dessert side, like a flan or a banana fritter or banana Spring Roll. Not sure you'd even want to do that though. Banana bread might be a fun addition instead if you were so inclined. 🙂 Turon or Maruya are the names of some of the Filipino ones, we used to get them in Hawaii. I made a type of banana fritter years ago, but didn't have access to the right type of bananas so just mashed them up a bit, I think. If you want to do something else with your pork roast this time, keep the Adobo in mind for the future. It's a very inexpensive dish to make and has quite complex flavour. I almost always have some pork shoulder steaks in the freezer for making Adobo. It's also an excellent chicken dish.

That salad looks very good. I'll have to try it on a much smaller scale for my own dinner one night! Or maybe wait until I have dinner guests and try it on them. My Thanksgiving plans, however, call for me to bring my green beans and bacon dish to a feast with friends. The gathering will only be 8 people, so it won't require 5 pounds of green beans as needed 2 years ago. (That was an adventure!) I've never had, or thought of, fermented Brussels Sprouts, but it makes sense that they would ferment like cabbage. I'll have to try it! Thanks for the recipe. As for your proposed additions: if you have people who like spicy heat, then add a couple of chili peppers as you suggest. Or mustard seeds? Ginger?

Air fryer bacon wrapped shrimp, pecans, sweet and spicy Cornichons (chili crisp and sweetener of choice added to jar of your favorite Cornichons), pickled onions, white cheddar.

I’ve been trying to figure out the same thing all afternoon! Decided to pull the trigger on a CF this morning, saw the Home was on sale, then saw the Original on sale for the same price. With no difference in price (and Original comes with the bag, not that I really care much about that), is there a good reason to go with the Home? I know the guts are the same, but I’m not concerned about the larger size, and seems like getting the more durable version makes sense for longevity.

For Canadian Thanksgiving last month I made a salad with mixed baby greens, slices of apples & pears, blue cheese and toasted walnuts and pomegranate arils. Served with an apple-ginger vinaigrette. It was so good and even my husband (who normally avoids blue cheese) liked it. I started from this Pomegranate & Pear Green Salad from Cookie + Kate which uses goat or feta cheese. I've made similar salads before but the dressing was pretty close to the online one and was a good match. For Christmas, I'd like to make some fermented Brussels Sprouts to add to a salad or to serve as part of an appetizer plate. I'd probably add some garlic, maybe hot peppers. Not sure. Has anyone done these?

The manager of the food pantry offered me a couple of small pork shoulder roasts to use for a CFM, so that means I’ll put my other idea for this week on hold. When people donate meat, someone has to cook it, and I accept! I will pick up the roasts tomorrow and buy a third one, if necessary. Pulled pork sandwiches? Pulled pork baked potatoes? With pasta? Not pulled pork? TBD. Disclaimer: My husband says I ask for his opinion and then do it my way, anyway, so, um, fair warning!

Are you sitting down? I almost cooked! I'm calling it Faux Cooking.

@blue_dolphin quite entertaining. yet , with most web vids missing so many small points : note that rope of a tendon will have a certain chew but , there will be two of them , for more chew . just .... not so good . lots more like this

@Duvel. Excellent. Good man!

@TdeV No, of course not … I had the nachos as dinner, and the puttanesca as midnight snack. And I didn’t even exceed my calorie limit 😎

Gyros from the Greek Orthodox church. They used to do this once a year, now I think they are up to three annually. Unpictured baklava to go with, naturally. The picture looks tatziki-heavy but these were meaty gyros off a rotating spit.

I have enjoyed the videos that Sohla El-Waylly and her husband Ham have made together for NYT cooking. This is a turkey day version that they made on their own and I found it quite entertaining. Sohla goes the traditional route, Ham is modernist man with a sous vide, meat glued turkey breast roll and brined, braised legs and thighs. In the end, what could go wrong does but the dog clearly wins! Worth a watch!

@blue_dolphin what ever butternut s. dish you choose consider , just prior to service sprinkle w some tosested pecans. TJ's has pecan ' bits ' toasted w no added salt. nice .

I will be joining my cousins for what I expect will be a traditional turk-stuff-mash-gravy situation. The cousin and his wife who usually cook the bird and host are dealing with health issues so his daughter has stepped up to host. I’m bringing Vivian Howard's Brussels sprouts (yes, LGBoD), apples, pomegranate salad with blue cheese honey vinaigrette (recipe here), and have been asked to bring a butternut squash dish, TBD. Any recommendations on that? It shouldn’t be mashed or include anything green and should hold well once cooked. The littles will eat cubes of roasted squash but they look pretty wizened after a while. I believe I’m the only family member who eats vegetables, other than potatoes, on a regular basis. I’ll probably bring a cranberry curd tart which one of the little cousins is greatly enamored of.

Thanks Patti. I know my cake kits will not be organic or locally sourced or even vaaguely healthy, but if they bring a smile to a kid's face - who cares?

from HomeDepot:

@blue_dolphin sorry IDS = InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421

We call it a hole saw - my husband has about 20 different sizes.