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I can't help you with your question, but I can welcome you to the forum. It's a great place.

Here is a typical set for a Chnese place setting. We have a cup, a rice bowl, chopsticks and a spoon. The small plate is mainly used for discarded bones* etc. Incidentally, this set is made from bio-degradable rice husks and is used for food deliveries (although most still use plastic). The chopsticks are bamboo. In restaurants, you are more likely to be given porcelain spoons and plates etc. The chopsticks will be wooden. Restaurants tend to 'rent' their tableware from a service witch takes them away each night, and cleans and stabilises them, wraps each set in plastic and redelivers in the morning. * Most foods come on the bone in China.

You're not fooling anyone pal, stop eating dinosaur eggs

I don't think we use knives while eating more than once a month at home. Our protein of choice is seafood, usually salmon and shrimp. I sear tuna steaks for soft tacos, but I slice the steak and prepare the tacos in the kitchen. We love grilled racks of lamb, but I carve into chops in the kitchen and plate. We gnaw on the grilled chops out of hand (how gauche!). I grill pork tenderloin but these days they are so skinny, after I rest them, I slice and serve the slices on our plate that are just a one bite deal. We love chicken. I often buy rotis chicken and debone and make into a recipe (if you need a knife for a rotis chicken you're buying it at the wrong place ☺️). I have BBQ chicken and also wings delivered, both of which we eat of of hand (with lots of napkins!). We have pizza at least once a week either delivered, carryout or I bake a Costco frozen Detroit pizza. No knives needed other than to slice the Detroit pizza before eating. Other meals at home are pasta, omelets, hashes, soups and stews. I grill burgers (beef, lamb, Italian sausage) a lot in summer, too. Our table/steak knives come out for chicken sheet pan dinners and an occasional meal of arrachera (marinated skirt steak).

See update in first post

Looking forward to being a part of this. Sixty one, married forty three to my high school sweetheart. Owner of Volti Audio in Baxter, TN. Recently made a life-changing and perhaps life-saving change over to my diet. Part of that includes buying local grass-fed beef from a regenerative farmer. Where's a good place here to post about my experience and get some feedback from others who have also ordered a half cow and filled a freezer with it? Greg

Today's bake. Two baguettes and two hamburger buns. Nothing fancy but it keeps me in bread.

B "no L" T's for lunch. Tomatoes were from a friend's family garden, and tasted like tomatoes (high praise). No lettuce in the house, but somehow we muddled through. Butter, mayo, S&P, and a little hot sauce on mine.

These aren't recent acquisitions of mine by any means, but since I'm a fairly recent acquisition of the forum I thought I'd share a shot of three of my favourites

I've been doing the same thing. Misfits has had Hatch chiles for several weeks now. I can't seem to stop buying and freezing them lol.

Another layer dinner : Mise kimchi // sauerkraut // Campari // red onion // window green onion light sprinkle of Penzey's Pico eggs from the refrig , warming to room temp on the counter . humid day it seems TJ's Fz Naan-ish , generic ( USA ) swiss . its been in the crisper a while , ' extra flavor ' 30 second Micro. Naan starts frozen. cheese refig. I like this swiss for sadwiches : melt to a very nice ' chew ' and is a bit nutty . careful torching soft scrambled eggs w butter . Most here can see this is not an omelette . Mise on top. what ever you want to call this , its delicious and now in the regular rotation . N.B. the bit of jus from the mise. soaks in nicely w this type of bread . all ingredients very readily available. seasoning on the Mise might change , but not by much.

How many books? About how much does each one weigh?

This is the first batch of Hatch Chiles I have gotten in the freezer. My mom was at Kroger and grabbed them for me. But, she got the hot ones. So, I got two more bags of the mild, and figure I’ll mix so as not to hurt anybody just in case. They were $1.49/lb, which I thought was a good price.

I have a set of Fine Cooking bound annual books that I no longer want or need. Make me an offer. I would prefer they went to someone local to North Central Mass but I might consider shipping on your dime. I found that the Fine Cooking FB groups can get me any article from any issue that I might want. These books have to go. They only produced these for the years 2002 through 2009. The weights are listed below 2002: 4# 6oz 2003: 4# 5oz 2004: 4# 5oz 2005: 4# 2006: 4# 5oz 2007: 4# 5oz 2008: 3# 10oz 2009: 3# 12oz

I didn't clock the branding at all. I looked too deeply! 😁

@rotuts, GBP??? Nevermind--green bell peppers--just figured it out.

...and I've grown Genovese basil and San Marzano tomatoes here in NB, as far as that goes. Ddanno had expressed mystification, so explained why it'd tickled Shel's funnybone. No editorial comment or endorsement, express or implied, etc etc.

So? Many food names use geographical names to indicate a type; not an origin. Do English muffins come from England? English Peas? No. I can buy American bacon made here in China. Anyway, Calabria is right next door to Sicily. Nothing unusual.

F.S.

@Norm Matthews I agree with you . Gumbo , unfortunately , has GBP in the mix. just imagine how much better g would be W/O GBP's

I'm tempted to get them for my GF, for the same purpose, but she might interpret that as an editorial comment on how much ice cream she engulfs at a sitting.

The description says Calabrian. The prominent label on the package says Sicilian.

I am inordinately fond of these spoons. They're a bit bigger than teaspoons size and sold as watermelon spoons. I use them for ice cream.

Because it's dried? I'm missing something here my man

I'd happily eat it myself, subject to my comments above.