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I'm always in awe of your Indian meals. How much time would you say it takes to prep/make all of the components? I assume the masala/ground ginger/garlic/etc is different for the chicken, dal and chutney, plus the flatbreads!

The weather has been perfect, 25°C yesterday, so I felt the need to bust out a curry. Here is black pepper chicken wings, served with rice and 5 dal dal. A blob of tomato chutney, yogurt flatbread and token salad complete the meal.

We tried these too, in part because they seemed like an easy alternative to the beef chop recipe in the New York Times a few days prior. We were disappointed in them. As Smithy noted, the filling wasn't much write home about, and we thought that the potato layer was too thick compared to the filling. We tried them with a couple of different salsas, but in end suspected that they might be best if cut in quarters and put on a platter with queso for dipping, as an hors d'oeuvre. On the same TJs trip we bought a box of these: Not recommended. Filling was a mushy mess, and the tortilla shells, while crispy on their perimeters, were disappointingly soft.

In Japan the beer cans often open full lid with a ring pull. Try this on a moving Shinkansen after the can has been gently shook during boarding (not).

Sorry @Tropicalsenior I can't find my little metal recipe box which contains this recipe and Ed is having a severe Tourtière ingredients memory loss. The only thing I recall was the use of some soda pop in the crusts.

Nothing exotic about this, but it's a celebratory sandwich after my oven has finally (finally!) been repaired! One of the heating elements wasn't working, then a circulation fan needed to be replaced. It's taken 3-1/2 months of wrong or broken parts being shipped from the supplier, and at least 4 repair visits, but it's fixed! Meanwhile, back at the sandwich board, I have a lot of breads, cheeses and meats to use up from a party where folks didn't eat as much as I'd expected. Hence today's offering: (overtoasted) brioche bun, slices of ham, salami, cheddar and pepper jack cheese, lettuce after the cheese was melted. Mayo and mustard on both interior layers. Oh, and I managed to palm off some of this Danish Kringle on the repairman, who'd never heard of it and was delighted to try some. He was so delighted that I sent him away with more.

Before I get started on the CFM for tomorrow, I wanted to show off a most generous donation from a fellow eGullet member who wishes to remain anonymous. 14 pounds of Rancho Gordo beans and popcorn! This fabulous donation arrived yesterday afternoon. I won’t be using any this week, as I’d already planned and shopped for the meal, but I’ll be researching recipes and ideas for future use. Wouldn’t popcorn be great as a soup topping, in place of croutons? It would also be fun to include a bag of popcorn as a snack. The black eyed peas for New Year’s, obviously, but is Hoppin John too rustic for beans such as these? I know many of you are Rancho Gordo aficionados and will have ideas for using them. I just need make sure that what I make appeals to the people and not just me. Thank you so much, Dear Donor! What a thoughtful and lovely gift to the people who receive food from a community fridge. I am humbled to have them. The inventory:

It is just a cooked chile type chutney so I don't see why you couldn't freeze it. I expect to net about 8 or 9 500ml bottles of it when I can today.

This is me checking Whole Foods for their annual 12 Days of Cheese specials:

@Ann_T That sauce sounds delicious. Can I freeze it rather than can it? I no longer have my big canner.

I started to just freeze leftover slices of our tourtiere. Once the slices are frozen, I vacuum package and will pull one out for Moe, often for breakfast. I also like to make small turnovers with the tourtiere filling and freeze.

Thank you so much for your kindness. If you are looking for the chile sauce recipe, it is on a blog post I made a couple of years ago. The recipe was from a friend in Toronto and she makes the original recipe to can in the summer using fresh tomatoes. She use to send Moe a jar of her sauce. So when I adapted the recipe to using canned tomatoes and reduced it in size, I knew what it should taste like. It reminds of a chile sauce that my grandmother made and would have little bowls of it on the table as a condiment to go whatever someone wanted to use it on. https://thibeaultstable.com/2023/12/21/homemade-chile-sauce/

Stewy harissa chickpeas with winter squash from Good Things by Samin Nosrat. The recipe is also available online here. The sweetness of the squash, warm harissa and spices, earthy beans and bright sherry vinegar and lemon come together perfectly in this recipe and with very little effort. I used honeynut squash cut in wedges since they were so small and used Rancho Gordo Royal Coronas instead of chickpeas as I had some ready to go. I unintentionally omitted the olive oil added with the stock and didn’t miss it. Per the serving suggestions, I added a few cubes of the marinated feta, also from the book but it wasn’t really necessary and with all the flavors in the stew, I didn’t really taste the marinade.

@TdeV by ' pork chop ' you mean a cut that's mostly Loin , the ' white meat ' for me that cut is tough , and needs help in the flavor dept. as I like to keep as much jus in the meat , 130.1 F . 8 hrs + to 12 H pick a time that easy for you , more that 8 H will be fine , esp as the chop is > 2 " 130.1 F is not really what I call rare , but it you like the meat a little more done 135 F picking higher temps will give you jus to make a gravy , but that jus comes from the meat and the meat will feel dry , as there is very little fat through out the loin. do you have some really nice chutney ? Major Grey style , sweet w a little spice ? something like that ? add a couple of Tbs to the bag.

So how was it done? One of those side-cut can openers, or is it a special can?

I have some 6-in pie plates so I make two of them and I freeze one for New Years Eve. They are the perfect size for two people and leftovers for lunch. Or breakfast.

I have a 1 lb 12.5 oz bone-in pork chop. It's 2.5 inches thick. Recommended time and temp, please? @rotuts ?

It will be turkey and the ususal suspects here. We had prime rib for Thanksgiving. My husband's mother taught my how to make tourtière, no recipe, just showed me how it was done. For the last few years, since we became empty nesters, I make tourtière tarts - muffin cup size and freeze them because one tourtière for two people is a lot!

@Ann_T I just checked out your recipe to make sure that I had everything ready and I was hoping that you had posted your chili sauce with it. Last year I made a tomato chutney but Carlos didn't care for it so I would like to try your chili sauce if you have posted it. Thank you and thank you for the tourtiere recipe. It really is the best. And I want to thank you for the more than 15 years of enjoyment that I have had reading your site.

I bought all the ingredients yesterday for the traditional chile sauce I make for Moe to have with our Christmas Eve tourtiere. It has been on simmering now for over two hours and has another 3 to go. Keeping my fingers crossed that our power doesn't go out before I get it into the jars and processed. Lots of power outages on the Island.

@Smithy those Kringles really are quite something they are quite sweet , but its easy to remove some of the icing . Pecan are the ones that I like the best I have no idea how TJ's manages their price , compares to on like @ the bakery. heated up in the CSO , w a significant dab of butter : Yum Yum.

After enjoying yesterday's Mokonuts cookie I thought I'd try another of theirs. This time the Chokochunk... It's a good chocolate chip/chunk cookie, but the multigrain iteration is better.

The first time I had one of these, it was a luxury buy from my best friend's Colorado father. I don't know how he had learned about Racine, Wisconsin and its Danish kringles, but he had -- and he shared. I'm sure he ordered from this same bakery. Over the years, when I could, I'd buy one or two to share with family. Last weekend I was at a Trader Joe's in St. Paul, and scored one! It's tender and almondy and incredibly sweet. Here's a cutaway photo. For those who've never seen one of these: the oval is roughly 10" wide by 12" or 13" long, and about 4" thick. I've gotten away from sweets over the years, especially for breakfast, so I'll have to share this around. But it's delicious. I also stocked up on their chiles rellenos, and I bought another beef birria bowl. They didn't have the pork tamales I'd liked before, but I took a flyer on another type of tamale, and some burritos, and a chicken shawarma bowl, and maybe something else. I'll have to show them later. They're all loaded in the garage deep freeze. It was -20F when i got home, and I was in no mood to unpack, photograph, and then stow!

I’m keeping it small and simple this year with a slow roasted rosemary crusted beef tenderloin for the beef eaters. I am also making an herbed risotto with a roasted wild mushroom topping for the mushroom eaters (me!) and a few roasted vegetables- probably broccolini, carrots, and maybe winter squash. I don’t feel like baking bread, so I am not going to. We don’t do appetizers or dessert either. My niece bakes cookies every year so there will be some of those around if anyone decides they want something sweet.

Sunday we had extremely garlicky spaghetti with spinach and toasted bread crumbs. No vampires approached the house that night! Last night, broiled chicken paillard with a honey mustard glaze, rosemary roasted potatoes, and broccolini