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They're usually called Welsh onions in English. Allium fistulosum- and native to China. Negi (ネギ) just means 'green onion'. Naganegi (長葱) means ' long onion'. Very common here, all over Asia and in the UK. Probably everywhere.

While perusing the bins and the shelves this morning at the Tokyo Fish Market in Berkeley, where groceries and produce are sold alongside the fish, a bin with a vaiety of unknown-to-me Japanese onions caught my attention. I'd not seen them before, but it's not often that I look through the produce section of this store. I grabbed a package of Negi onions. There are several varieties of these onions, and I believe these are the Naganegi variety. There's a page that describes these onions, but have only quickly scanned it, perhaps read more tonight: https://sudachirecipes.com/negi/#Types_of_Negi_Used_in_Japan The plan for this weekend is to make Shoyu Chicken, and perhaps these onions will be used.

These are often sold in the west as pet food, but are used in Japan to make a type of dashi (Japanese 煎り子だし – iriko dashi). But they are also used in China. Dried Sardines (干沙丁鱼 - gàn shā dīng yú). These were landed and dried here in Guangxi. Used to add umami to soups or hotpots, etc.

Let it sit! No matter good the spoon tasted

Those elements look delicious! I'm not going to poke fun at you for not photographing the finished result. I'm dining on a failed (as in, unsatisfactory flavors and texture) potato salad microwaved with the leftover jelly from my last roasted ham. It's actually pretty good for semi-mashed potatoes, and much better than the potato salad, but it won't win any prizes for looks. 😅 <We now resume our normal programming of delicious-looking and delightfully photographed dinners...>

That google result is AI as well. The only thing chicken marrow is good for ime is the usual bit of of gelatin that's released in making stock. Taking the ends of the leg bones off is enough. Unless someone somehow breeds a chicken about 25+ kilos that doesn't have its lungs collapse under its own weight we won't be making Fergus Henderson's classic with chicken bones anytime soon 😃

I think the first one I bought, which is still going strong, was something along the lines of a prototype or loss-leader. It's the one shown in the video I linked above. It may have been only $15 but when I went to order another it was no longer available! The cheapest I've seen since then is $25. Of course, it's possible I haven't looked hard enough. I do know however that I want the auto-shutoff. That adds a few bucks although my initial inexpensive one came with it.

Last night I smoked another hamburger in the GE: Mesquite Half pound ground beef Smoker temperature 140C Target temperature 56C What's different is I used the Combustion thermometer. The prediction was right on. My mistake was to try some cheese. I put the "cheeseburger" back in the smoker, but I could not get the cheese to melt and the meat over cooked. Final thermapen reading was 61C. The result was not that bad (I ate it all), but it was more difficult to chew. Tonight I hope to smoke an eggplant for baba Ganoush, to go with smoked bluefish pate. The smoked bluefish has been hydrating in a bowl of water.

Got one.

I have this one and I love it. It is rechargeable.

Didn't take a photo of the final salad, but supper was a salad of these over spinach.

I have basically the same one, but not that brand. And it was no where near that expensive!! I think way under $20.

I like the frozen ones quite a lot. You need to plan ahead and give them a little time to proof but it’s well worth the effort.

I also love chocolate croissants. The frozen ones are much better than these.

@rotuts, be sure to check out this post before you pull the trigger. Right now a red-and-black version is on sale for half price; it's $25 rather than the $35 I paid! Same company, still auto-shutoff and safety cut. I don't know how long the sale will be good. Oh heck, here's the link to the red-and-black version that's on sale (eG-friendly Amazon.com link).

@Smithy how did I miss the details ! It's not only in Red but i'ts a ' side bitter ' can opener . It's on my list .

That looks really good! I just picked up that cookbook last week, but have not had time to read it yet. A jump off from a NYTimes cooking recipe for coconut-gochujang glazed chicken and broccoli. I added the whole can of coconut milk, which made it more saucy than glazed. Plus, I added garlic, lime juice, fish sauce, and cashews, and used broccolini instead of broccoli. So not the same recipe at all I guess haha

I was just rhapsodizing here about my latest purchase of a portable, battery powered safety can opener. Now I see that the same brand has another version on sale for $10 less than I paid! Kitchen Mama One-to-Go Electric Can Opener: One-Touch, Auto-Stop, Smooth Edges (etc). (eG-friendly Amazon.com link) $24.75 at present.

We've talked before about can openers. They aren't needed as often as they used to be due to easy-open cans, but there are still times when they're critical equipment. Imagine my surprise when I realized that my favorite battery-powered electric can opener was nowhere to be found in the house! I was sure I had one in the house and one in the Princessmobile, which is away at the shop. But I couldn't find one in the house, and had to resort to the old-fashioned EZ-DUZ-IT hand-held opener. After I found it. (It was hiding and sulking in a drawer. Almost, I thought I'd gotten rid of it!) I wanted a hit of Fun Stuff, so I ordered a new opener for the house. It came yesterday. I get absurd satisfaction from using this thing! Kitchen Mama Side-Cutting can opener with Auto Shutoff (eG-friendly Amazon.com link). It does a nice of job of leaving smooth edges, and it does shut itself off after the lid is free. Note that not all come with the auto-shutoff feature. A minor quibble: the red isn't as vivid as the original can opener's red. I wish I'd gotten the teal color. But that's small potatoes. Amazon says I've ordered this thing before. I wonder where and when it will turn up? If you're interested in seeing one of these things in action, see this post. They're pretty nifty.

Creamy scrambled eggs with shrimp and andouille sausage

stumbled into some absolute fabulous (everbearing?) local strawberries - so today was strawberry crepes (mascerated&stuff into...)

I situations like this my mother (who was an MD) would usually say something along the lines of “If it grows on x, it won’t grow in you,” and instruct me to cut the moldy part off. Despite fine parenting I grew into an anxious, slightly lazy and wasteful adult and would probably just throw it out.

Fresh, wild king salmon slow-roasted in the CSO, after a full day of salting, basmati rice pilaf, sauté of corn, zucchini, onion, tomato. The spice I sprinkled on top of the salmon prior to roasting is from La Boîte: Lula (seaweed, fennel, and coriander). &nbsp;

@weinoo never thought Id start a Nicoise pOrn folder but I was wrong , again . Ill have to be fair , and add an [ * ] , noting the missing HB egg.

Semi-classic tuna nicoise salad. Spanish tuna and anchovies, lettuce, tomatoes, potatoes, green beans, avocado (the no-no), radish, olives, vinaigrette. There was also hard-boiled egg, though I forgot to add it to the plate prior to photographing.