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https://recalls-rappels.canada.ca/en/alert-recall/dubai-chocolate-recalled-due-salmonella

My darling and I liked to split the roast into 3 pieces: one boneless; one with the bone; and one bunch of pieces already cut into chunks to be marinated, skewered and cooked as souvlaki. The souvlaki (kebabs) were my favorite treatment because I liked the marinade and I liked serving the meat and sauce over a pilaf. My darling, who was more of the meat-and-potatoes persuasion, generally did one roast atop potatoes, all seasoned with Lipton's Onion Soup Mix. The other he'd usually do with potatoes again, but add sauerkraut toward the end. Each of those setups would give us leftovers for at least another meal apiece. On one or two occasions we had the boneless portion cut into thick pork steaks, then baked them in a breading. Here are a few examples, possibly with a repeat: Pork roast and potatoes The way we had it cut (never mind muscle groups) Pork roast with onion soup

In the interest of completing the eGullet record on this topic: With the help of Kerry Beal and Luis Amado, the molds departed Istanbul November 3 and arrived at my front door today, November 5. They have been washed and are now air-drying, ready to be decorated and filled in the next couple of days. Thanks to these kind and thoughtful kingpins of the chocolate world.

Yeah, it's a butt. I imagine an 11 pound picnic shoulder would be notable.

@IndyRob just to be cealr with what you are starting with : you have a shoulder ie butt , rather than the picnic shoulder which is more of the upper leg and lower shoulder any pics ?

Good question. I’m pretty sure I lack the wherewithal to divide one of these up myself but I’d love to know what would be the best way to ask the meat counter to portion it. The one time I did, the guy who cut it was berated by his coworker for cutting it the wrong way. It didn’t really matter to me as I mostly wanted to make a big batch of pulled pork but needed to use 2 pots and grind some for sausage but I’d be curious what else I could have requested. Some pork shoulder steaks seem like a good idea.

I found a deal on an 11 pound (bone-in) pork shoulder today. I seem to recall an entertaining topic here on how many meals one could get out of a rotisserie chicken and am hoping for a similar topic for a pork shoulder. Rather than just roasting the whole thing (which would be wasteful for a two person household), how many, and what kinds of distinct meals could be made out of this?

Mi esposo continues to make oddball low-ingredient recipes. While called a "brownie" it's really more a fudge, but better (not nearly as sweet). Firmer, too. Recipe here https://kirbiecravings.com/2-ingredient-healthier-no-bake-cottage-cheese-brownies/

Mortadella /chips spring roll

My best friend is visiting from San Diego, and we have a series of delicious recipes queued up for dinners while she's here. Last night it was a New York Times recipe for Lemony Greek Chicken, Spinach and Potato Stew (gift article in the link). Delicious, and easy. Ground chicken, onions, garlic, lemon juice, chicken broth, frozen spinach, and seasonings (oregano, dill, rosemary, salt, red pepperf). Topped with crumbles of feta cheese. To go with it, we chopped celery, red bell pepper, red cabbage, and kalamata olives, and tossed them with her preferred vinaigrette: red wine vinegar, red balsamic vinegar, olive oil, mustard, garlic. It was all easy and delicious, and we had plenty of leftovers. She's having some for lunch as I write this, and notes that the stew has thickened noticeably. Sorry the pictures didn't come out well, but the dinner is worth commemorating anyway. Edited to add: the flavors are even better, and the stew thicker, the next day.

there are two tendons w duck // chicken // turkey // Long Pork // beef breasts as there are two pectoral // breast muscles in all of the above. the most obvious is the rope like tendon , that connects the smaller breast muscle , the ' minor ' muscle it is the easiest to tease or trim out. its the first one you see , after boning out the breast form the carcass the tendon on the larger muscle, the ' major ', is very thin when it connects to the rib cage it can also be teased out , but then you probably have to ' pat ' the duck breast back into its original shape. the ' minor ' is under the ' major ' on an intact carcass , and and that reverses after boning out the breast. this is Chicken , but a new easy way to remove the minor tendon https://www.youtube.com/shorts/oDFAkpPsC80 should work for duck . just use the fork w close together tines .

@BeeZee poor trim / prep. there's a tendon that runs down the inside of the breast - just like a chicken breast. one resto sliced the breast - and half or more of the slices had a chewing wad one had to 'work around' that visit was the second disaster dinner, so we don't go there anymore....

I do look over and trim any silver skin, other bits. I cook mine far closer to medium than rare these days for a better product. While these aren't as tough as shoe leather, they could/should be more tender IMO. I'm going to do a dry brine when I make the duck this weekend. I have a standard homemade rub I use on many proteins and will try it on the duck and see if it helps tenderize.

Lunch concoction with bay scallops, green beans, roasted chile Poblano, and leftover carnitas. Seasoned with pickled jalapenos and carrots, garlic, cumin, Mexican oregano, and crumbled feta. I made last night's carnitas mild for house guests, so I really wanted something a bit more pickled jalapeno-forward.

Just so happens I had duck breast at a restaurant on Saturday (cooked to medium, very similar to @weinoo's example) and the thicker end had a bit of tendon and it was tough to cut, was your entire duck breast tough? Maybe they were poorly trimmed?

That looks good! Your choice of farfalle made me laugh. A quote from McFadden in Six Seasons of Pasta:

Yes, preserved lemon paste is basically puréed preserved lemons. The book recommends the stuff from New York Shuk which he says is available online or in specialty stores. I usually make my own preserved lemons so I looked up recipes for making the paste and did that. Some recipes say to rinse the lemons first, others say absolutely don’t rinse. I made small batches each way and my unrinsed lemons made a ferociously salty paste so I used the rinsed version. I tend to be generous with the salt when I make the lemons! The lemon agrumato oil is made by crushing lemons along with the olives when they are milled. It’s pretty expensive but lovely, usually used as a finishing drizzle. I recently purchased this from Katz Farm here in California so that’s what I used. It’s delicious stuff. He recommends olio2go.com as a source for Italian brands.

Found one list and Kroger wins with only 40 mg per3 ounces and Kirkland does not at 460 gm and that's what Ed buys. (.I am considered a cardiac patient now...I've had a clot removed from my left carotid artery...but I have low sodium. Not sure of a connection between blood levels and using salt on your food but in the hospital I was given all food with no salt. I had Ed bring me in a salt cellar. ) I'll see if I can find the Canadian list. USA list: https://www.google.com/search?q=list+of+grocery+store+BBQ+chickens+according+to+salt&oq=list++of+grocery+store+BBQ+chickens+according+to+salt&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQIRigATIHCAIQIRigATIHCAMQIRigATIHCAQQIRiPAjIHCAUQIRiPAtIBCTU4NjA3ajBqNKgCALACAA&sourceid=chrome&ie=UTF-8 Canada list: there ain't one. Who is surprised?

found a few links : https://streetsmartnutrition.com/is-rotisserie-chicken-healthy/ https://www.tastingtable.com/1937202/costco-rotisserie-chicken-red-flag-sodium-level/ unfortunately , most of the references take the sodium content from a single article from https://www.consumerreports.org/health/meat-poultry/is-store-bought-rotisserie-chicken-good-for-you-a3701237309/ I did find this for Stop&Shop , a local chain on the East coast ( Dutch owned ) : https://stopandshop.com/groceries/deli-prepared-food/rotisserie-chicken-wings-tenders-more/deli-prepared-rotisserie-chicken/stop-shop-whole-rotisserie-chicken-hot-avail-12pm-8pm-30-oz-pkg.html 330 mg for 3 oz. if accurate , thats not too bad at all . but who ever eats 3 oz ?

I need to read this topic as the older I get the more interested I'm becoming in batch cooking. Not to make piles of any one thing, but one meal for dinner and at minimum make enough for another meal which i then freeze and preferrably 3 meals. The other day I made an Italian sausage cream sauce for pasta, had one for dinner and froze the other three.

I thought I would report back on the result of my Wholegrain Mustard. I don't like mustard that is terribly hot so I did make one change I only made half a batch so for the mustard seed I used three and a half tablespoons yellow mustard seeds and two tablespoons of black mustard seeds. It says to let it set for one or two days testing for heat before refrigerating. I tested after one day and it is plenty hot. It has a good texture but I think that I would reduce the water content by half next time. It seems to be quite thin.

@Darienne One consideration w store bought cooked chicken : Sodium. it varies w vendors , and can be quite high. that may or may not be an issue for some somewhere on the web there was a list for major brands.

Honestly, I never thought about it. I have made butter (once), but never considered making sour cream. One more thing for me to obsess over!

@blue_dolphin is the preserved lemon paste something you make (like pureed preserved lemon) or is it something you purchase? And I need to investigate lemon agrumato oil because I'm not familiar with that either! Feeling ignorant this morning...

Grilled Brie and sugar-cured bacon (local provider) on fig and honey bread. Worked hard outside and needed easy.