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Current favorites are caramel whiskey and dulce de leche. Preferably with a really good hot fudge sauce. I used to love "coffee coffee buzz buzz" (with chunks of roasted espresso beans) but I have avoided it after once being kept me awake all night.

I was surprised by that information, so I searched: From B&J, and from other sources as well, neither Cherry Garcia nor Chunky Monkey has been discontinued.

My sweet tooth doesn't really exist anymore, but it would come out of retirement for Ben and Jerry's Cherry Garcia and Chunky Monkey. They discontinued them 10+ years ago and I could never work out why (I find cookie dough disgusting and Phish food hideously sweet, but they're still going 🤬) These days a mix of good pistachio and cherry gelatos hits the spot. And I always have time for a quality scoop of vanilla. Ooh, almost forgot mochi ice cream. That stuff should be banned.

I've seen a lot of people here mention Paprika. If you live in the Apple world, Mela is a good option that I’ve been using but it doesn’t work on Android.

Does anyone know of a good recipe app, as in a place to store one's recipes? I am currently using Evernote but find it expensive and would prefer to purchase an app. Evernote won't let me print a recipe which I find annoying. I am about to test recipekeeper as they allow you to try it out with 6 recipes. One thing about recipekeeper is that their client support is excellent. I sent them 2 different emails and got replies quickly. What, if anything do you use? I my case, I need something that will work on Samsung, I.e. Android.

That's no lady - that's our niece! (Actually, it might not have even been a lady; after all, you're in Provincetown).

Close. I'm pretty sure it's one of these. ETA: confirmed. Trigger pulled here.

@liamsaunt Was that burger topped with deep fried avocado?!?

A really good vanilla, made with real vanlla beans and chocolate shavings woud top my list. It's a hard-to-come-by combination, and I find myself settling for something close most times. Cat Cora, when she worked at Bistro Don Giovani in Napa, made a vanilla ice cream with fresh ground black pepper that blew us away. While unavailable commercially (AFAIK), it remains today my most memorable ice cream eating experience. Another remarkable ice cream was Giuliano Bugialli's Sorbetto di Parmigiano. When I had it the first time, made by Judy Gruhen back in NYC some 30+ years ago, I was amazed by how "innovative" it was. I've long since come to learn that the idea, if not the precise recipe, goes back at least to the late 1700's, and since my first taste of Judy's creation, I've had several versions over the years.

Voted best home cooked meal in the world.

Yesterday was not much of a food day. I let my brother pick everything we did, and all he wanted was a drink at an outdoor bar in Provincetown called the Aqua Bar, and a burger for dinner. So that’s what we did. But first my husband and I went for a walk around Wellfleet. Some scenic views around town. Uncle Tim’s bridge Here’s the view from the Aqua Bar. My brother got his margarita and was happy. Drinks at the burger restaurant. The orange one was mine. It was basically passion fruit juice. My brother in law’s representative burger. I had a vegetarian burger. It was greasy, but again, my brother was happy. I walked by @weinoo’s relative’s place, the Lady Slipper. It was only around 6pm and it was already packed! There was a lady at the door with a clipboard taking names for later entry. So they are doing well indeed! I was full of mediocre vegetarian burger and wanted to go to the beach to walk it off, so we headed to Herring Cove. We found another shipwreck! Here’s a close up The offshore storms are uncovering all sorts of treasures. Sunset

I would freeze it.

@TdeV, I don’t have a panini press nor an Anova oven but I routinely cook a whole package of bacon in my regular oven, arrange the cooked slices on paper towels, roll it up, pop in a ziplock bag and store in the freezer. Slightly unrelated, I’ve been doing something similar with uncooked bacon: I lay the strips out on parchment paper, freeze that flat, then cover with another sheet of parchment, roll and store as above. This method is quite handy if I want just one strip (or even half a strip - cooking for one here) for a recipe where it’s mostly used for flavoring or as a garnish. I can easily use a scissors snip a frozen slice right into the pan in little strips, squares or even triangles and brown them up. Of course, you can always just crumble a cooked slice but sometimes it’s nice to have it freshly cooked. Edited to add that the kitchn uses an accordion fold so you don’t need to freeze flat. See here for that.

https://guide.michelin.com/us/en/catalunya/girona/restaurant/el-celler-de-can-roca

My current favourite is roasted strawberry.

Or a really low-slung offset smoker?

@TdeV I agree with @rotuts. That cooked bacon will last in the refrigerator for a while but it'll keep longer in the freezer. In my experience, the freezer also means the bacon is less visible and less likely to become a snack. 😀 I usually store it in a sealed plastic container in the refrigerator (no tight wrapping required) but it has an amazing habit of "evaporating".

Now that I've had a chance to sleep on the whole idea, I think that the "time-saving step" of cooking the bones inside the basket was counterproductive. It might make sense for uncooked chicken bones, or using a lot of fresh meat, because of the extra collagen available. But in this case I think it diluted the stock unnecessarily. Without the basket, "water to cover" would have been considerably less and would probably have produced a more flavorful product. After cooking I could simply have used a colander and a fresh bowl. (And I will absolutely, positively remember to position the strainer over the bowl, instead of over the drain. I could have sworn I'd written about that somewhere in the long history of the I Will Never Again... topic, but I can't find it now.)

The Swiss orange chip ice cream from the dearly departed Swensen's ice cream parlors might be my all time favorite. Dark chocolate with a hint of bitter orange and chocolate chips. I really like sampling two flavors together but if I have to pick one that’s available to me now, it would be coffee.

So, one of these ? https://guide.michelin.com/us/en/catalunya/girona/restaurants?sort=distance

The direction is towards Girona.

@Duvel that's an extremely interesting restaurant . Please point us in a direction to learn more ?

wood fired pizza oven ?

@TdeV if you dont eat it right away Id guess you have to freeze it.

@Kerry Beal whats that steam engine in the background?