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My husband and I decided to check out Turks and Caicos. We rented a house for a week starting today, but ended up flying in a day early because of a storm building up right in the flight path. We scrambled, switched our flight, and used points to book a night at the Ritz Carlton on Grace Bay for last night. The view from our room The beach itself reminds me a little bit of Miami. There are a lot of resorts right on the beach. It’s not really my scene, but we are staying in a house in a quieter area for the rest of the trip. Here are a couple of view from the beach We were really tired on arrival, so just went to the sushi restaurant at the resort for dinner. Menu I had a mocktail made with earl grey tea and pineapple, and my husband had a spicy pineapple margarita We shared an order of potstickers The hamachi turadito and the gunkan. The hamachi was good but the lobster one was kind of bland. Then we shared the spicy tuna roll and the South Caicos conch roll. Conch fritters on sushi was a new one hahaha, but we had to try it. I think I would have preferred just getting some conch fritters. We are checking out of here in a bit, going grocery shopping and then heading to the house. I think I saw the road to the area where we are staying from the plane, and it basically looks like a sand path. Should be interesting! I am glad we rented a Jeep.

This is so smart! I will utilize your method in the future. I use some of the same things you do, trying to reach that balance. I added a little sugar to the potato soup near the end, trying to get there. Regerts, I has a few. Yes, and maybe I made a mistake in buying these specific potatoes at Aldi because they had the best price. Like $3.97 for 10 lbs. My husband knowingly chose to try the potatoes. That’s fine! It’s serving them to the unknowing and not giving them a choice about it that worried me.

That wouldn't help me. All sauerkraut makes me want to vomit.

Welcome, Kevin, I think you're going to like it here. My husband and I spent some time in Lima and we really enjoyed it and the cuisine. It's a beautiful city and probably the cleanest city that I have seen in Latin America. Their anti littering laws are absolutely Draconian. We have several Peruvian restaurants in Costa Rica but since the Peruvian food is generally quite spicy, most of them have been dumbed down to cater to the rather bland taste of the Costa Ricans. We are able to buy some Peruvian products, though. Peru produces wonderful olives and olive oil. I'm able to buy them here and they are great. The olives are called Botija Acertunas and have a unique Tangy flavor. Well worth looking for. I'm looking forward to your contributions to this forum and I hope that you will include some recipes for some of that great looking food.

I understand that. I love bleu cheese and my wife hates it. However, I have smelled bad sauerkraut. It will knock your head off and make you want to vomit.

Btw, Peru is the global epicenter of potato biodiversity, cultivating over 4,000 native varieties in the Andes, alongside roughly 55 indigenous corn types.

I made this below meal just for me one night. Husband was away so I thought I’d invent a dish with ingredients I like . Turned out I didn’t like it. Fried pork dumplings with my concoction of onion, shredded cabbage, spinach and fava beans. I made up a sauce with tomato paste and sweet chilli. It was all too gooey and sweet. The fava beans were mushy and even the dumplings which I like simmered in an Asian broth, were not good being fried…. Oh well you know the saying … you win some, you lose some!! Next night I bought a rotisserie chicken and had it with two salads and some homemade sweet potato fries…… Much better

Last year in June for some reason, all things pointed to Peru for our next place to visit. Our friend was traveling there and posting about it. We were scheduled to visit Miami, and another friend that is a restaurant consultant recommended the restaurant Osaka, which is Nikkei and we loved it. I started studying the cuisine and found out that it is quite varied from hearty / homey dishes to Nikkei, which is Japanese influenced from the sushi / sashimi side, and they have their own unique version of ceviche that is different than the Mexican and Spanish versions. There are also three distinct regions - coastal, Andes mountains, and rainforest. I took three courses and made many dishes from June - October 2025, and we made a 16 day visit to Peru in October. Here's my favorite dish from Osaka Miami that I replicated - first photo is from the restaurant, second is my dish. Wasabi Ceviche with Hokkaido Scallops, Red Snapper & Furikake

Yes! I'm glad it's still fun.

Given that smell is a subjective sense, I'd give that suggestion a wide berth. What smells bad to you maybe appetizing to someone else. And vice versa. Think some cheeses, stinky tofu, durian etc. Love it or hate it.

Mi is a minefield. It is pronouced 'mee'. 米 (mǐ) means 'rice' but is seldom used on its own. It also means 'grain'. Uncooked rice is 大米 (dà mǐ), literally 'big rice'. Small rice is 小米 (xiǎo mǐ), which means millet. If you're in restaurant and want rice ask for米饭 (mǐ fàn), literally 'rice food'. This is cooked rice. But as always, watch that falling then rising tone on mǐ. If you accidentally use a falling tone 泌 (mì), instead of ordering rice, you've expressed your desire to excrete, not something your server wants to know. They would prefer if instead fouled up by using a rising tone. 靡 (mí) means to waste money. This they encourage. They're on commission. If you really want to annoy them, when they come and ask you for your order, say 秘密 (mì mì) which means 'it's a secret'. Then we have the great 蜂蜜 / 蜂蜜 (mì fēng) / (fēng mì) mystery. Just reversing the two characters, they are either honey 🍯or bee 🐝. No one knows which is which! Actually they are 蜂蜜 bee / 蜂蜜 honey. Maybe.

Mung Bean Noodles with Chinese sausage, rehydrated dried shrimp meat, Napa cabbage. This was in place of rice. We also had a can of fried dace and black beans Tried out another Weight Watchers recipe: Was supposed to be Chicken Fettuccini Alfredo. I subbed out the chicken with shrimp. It was great!

Welcome! All the other categories are at least familiar to me although I know that each covers quite a bit of ground. This grouping, however, is quite unfamiliar to me. Can you describe it/them a bit? And how did you arrive there?

Welcome @KevinG - I look forward to your contributions! I have always wondered - if food is your job, do you also cook for fun?

Welcome, Kevin. Lots of fun and informative rabbit holes here—many from way back when. Speaking of way back when, I also found eG via a one-line mention, but in 2003, in the third paragraph of this article in the New York Times Magazine—and in a quote from pre-Alinea Grant Achatz, no less.

I made a huge batch of her House Dressing and used some, stashed the rest in a quart jar and started traveling. If you look closely you can see that even after shaking it isn't entirely well mixed. Maybe it was well mixed when I first went after it with a blender, but there's too much water under the bridge since then for me to remember that far back. You know what? It doesn't matter. It's still delicious. I didn't take a picture of tonight's dinner salad, but even with obvious oiliness it was all good. (Note: use good oil.)

Any recipes online (incl. NYT), I save as pdf files on my PC. Much easier to have everything in one place instead of having to go to various online sites to find a recipe. Super simple and I have folders set up for Meats, Sides, etc.

With the weather so crappy (More snow and temps headed to below zero), I am ignoring all the healthy food I bought to cook. Threw together a handful of biscuits and pulled sausage gravy out of the freezer. Just needed comfort food.

Sri Lankan eggplant curry: Rub Japanese eggplant rounds with oil, sprinkle with S&P, and broil until reddened. Mix broiled eggplant with lime juice and ground cumin, coriander, cayenne, fennel, and turmeric. Saute black mustard seed, cinnamon stick, and sliced onions, add eggplant mixture, and then simmer with coconut milk and Thai basil leaves (sub for curry leaves). Serve with lime wedges. House guest made bulgur with za'atar to go with. Eggplant is one of my go-to dishes when Mrs. C is out of town - she does not enjoy the texture.

What brand of printer do you have and is it set up to do wireless?

Me too if cooking for others - better safe than sorry and thankfully potatoes are cheap!

I think we looked into this a few years ago, Elsie. Without success. Just looked up on Evernote forum and found here "Currently I think the best option for printing from Evernote Android may be to click the 3 buttons menu at top right and select "Open in Lite Editor," which will open the note in your browser; and then print using the browser's print functions."

I'd like to be able to print from Evernote using my tablet. Do you know how to do this?

More. (I wanted rotuts to see that I had edited my earlier remark. Surely @Smithy will fix it!)

Before I had a subscription to NYT Cooking, I used to try to "game the system" and capture recipes which interested me. Now, of course, I can see the entire recipe. I have a format in Evernote for all recipes I want to make or reference, which includes some eGullet chats. I want to be able to print the recipe I'm interested in, so I can prop it up in the kitchen. (I'm very annoyed at the "upgrade" of Evernote [ownership to Bent Spoons] which add[ed] huge text size and created many headings [H1, H2, H3]. I now strip all that out when I make my Evernote copy. It takes a few minutes but then the recipe can easily be read from a printed page}. There's no way to do that without a software repository, @rotuts. Some people use Microsoft Word. One thing you could do from the original recipe is to print to pdf (or save as pdf) which would give you a file which you can store on your computer and access without opening a browser. When you save the recipe give it a useful name, e.g. RedBoat40ByRotuts.pdf . You could organize your recipes by putting them in named folders, e.g. Beef, in a structured fashion. In Evernote all of my food-related notes are in a Notebook named Food. Edited to add: I used to work (hard) to get all the recipe ingredients on the first page, and usually, the entire recipe on two pages. Evernote's mash-up of printing "fixed" all that. 😒