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I have the Breville Sous Chef 16. I wonder if they will come our with chopping blades that will fit it?

It's that time of year again over in my hemisphere. Lock your doors. I'm lurking...ready to leave squash.

indeed , developed a thirst : dry , a bit more tart. could not pinpoint the subtle differences. rare Harrison , Graniwincle , Newtown Pippin , Franklin. I have had Newtown Pippins . can't tell you much about that. very nice . more tomorrow. cheers

The big one weighs 527 G and one of the smaller ones weighed 178 G.

With a big price tag to match

Pasta with Arugula. Pistachio, Lemon and Parm pesto.

100g avocados here are around ¥8 each, which is the equivalent of $1.10 USD but then most are imported from Chile which is far away. They are beginning to be grown locally in Yunnan province which neighbours Guangxi where I am, but they are not plentiful, yet. I've only seen them once. I'm sure that will change.

It looks interesting but I wonder if they will be coming out with different sized dicing units. The bigger, Paradice 16, offers multiple sizes including a 3mm cube size.

24 hours in the brine and now into the dehydrator at 145F. I'll check in 6 hours to see how it's going. 7.25 trays in the 9 tray Excalibur.

A phone app was pictured in the video but there didn't seem to be any mention of an app in the video itself. Is an app needed to use the machine? I found this on Google: The Breville+ app is compatible with the Breville Paradice 9 food processor and offers hundreds of free recipes, classes, and guides that have been tested and adjusted by Breville experts for the appliance. The app also provides step-by-step guidance for over 40 recipes.

White beans and greens with 'nduja

I will do that.

@Tropicalsenior should you find the time ould youtkepics of each version when you cut them in 1/2 ? thank you.

Incidentally, I just checked my receipts and the big avocado cost about $1.80 and the two little avocados cost about a $1.25.

I think the Paradice distinction is that dicing grid that may have been what made @lindag swoon and certainly what gave it a name that every autocorrect will try to fix! The Paradice 16 seems to be as big as the SousChef 16 so I don't think it's a size distinction alone.

When I went to the store today I was happy to see that they had asparagus again. They didn't have it for a couple weeks and I was afraid it was going to be one of these things that was there for a while and once you got accustomed to it he never saw it again. Our high-end grocery store usually has it all the time but at about twice the price that I have paid for this and it usually looks like it came over on the Santa Maria with Christopher Columbus. I have seen it as much as $10 for six or eight scraggly spears. The ones that I have been buying are about $4 a package for 16 nice fresh spears. Until recently, the only asparagus available here was in the cans which, fortunately, I do like. A little known fact is that canned asparagus is very good for your kidneys and bladder. Drinking the juice from the can can ward off a mild bladder infection. I have never seen white asparagus here, canned or fresh. My weekly purchase of vegetables here. Not shown: a quarter of a watermelon and a package of fingerling bananas.

When I went to the store today, the only National avocados that they had were the long neck ones. So I bought one. There were others there with longer necks but they looked pretty beat up. Then I went to another grocery store, sort of the warehouse type store with cheaper prices and they had the Hass avocados for half the price of the avocados in the first store. The national avocado is pretty hard and will be ready in about 4 days. The little ones are ready to eat now.

I looked into this as far as I can tell its a smaller Breville food processor ? https://www.breville.com/en-us/shop/food-processors so the they have a 9 12 and 16 ? cups ? w versions called ' Parasite ' and versions called ' Sous Chef ' >

Today's first study : EtOH 6.9 % dry , tart , possibly a bit more tart than the others. I taste a bit of something , not in the Boston Heirloom , but I can't tell you what that is. studying the back , this has Pinot Noir skins in it . no apple variety mentions. I'm enjoying , but Ill sub Bos,H for it next time . no real reason. its looking like a two can day.. why not ? 95 F ++ Tues, Wed , possibly thursday cool enough ( 66 F ) inside for a sl buzz.

Been doing a good amount tacos and fajitas recently. Got a tortilla press for Christmas and now I can consistently make pretty good ones in very little time. Keep an eye out for sales on Masienda’s masa at Whole Foods. Last night I grilled a NY strip steak. Tacos weren’t the original plan, but but dinned turned out great regardless. Some fajitas from last week.

Seems to be all about chopping and cutting, something I’ve never used my processor for.

I just watched the video on this new FP! The capacity to dice made me swoon. And, I love the smaller size. Get enabled here.

For ส้มตำ (som tam), when you can cut or peel it without breaking your knife or peeler in half. The one I bought is literally rock hard, but should be OK after a day or two on the counter. It can be difficult to be sure, but if there is even the slightest give when you press it's good to go. I use a peeler to peel it (of course) but also to cut it into strips which I then pound to tenderize. This recipe is basically what I do.

I'll be dining on Friday at Bessie North House in Canning, NS on Friday, thanks to the efforts of a cousin who lives in the area. It's a tough reservation to get: they do 12 covers, one seating, 3 nights/week, and the entire season typically books up in minutes. My cousin has been trying for three years to get a four-top and finally succeeded, and I'll be one of the party. Can't guarantee photos (or the quality of said photos, should they happen) but I'll do my best to offer up a description after the fact. https://www.bessienorthhouse.com/

I have some catching up to do, and will try to get back with a fuller post later on, but I've been up to my eyeballs in work for this past few weeks (a new and lucrative project, which will roughly quadruple my income until September...exhausting, but much needed!). The TL;DR version is that my experimental early plantings met with mixed success, but I am already harvesting copious quantities of kale and lettuce and my shelling peas are setting pods. Last year we experimented with mushroom spawn and had modest success, so we're trying again. We have shiitake and chestnut mushrooms as well as three kinds of oysters; of which we've so far seen a small flush from the blue oysters. Last year's success was the bed of winecap mushrooms, which gave us 25-30 pounds by the end of the season, and those are beginning to flush again as well. I didn't weigh my first harvest (2 nights ago) but I'd guess it to be in the range of 300-350g or about 3/4 lb.