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Fried some bacon to use in salads and sandwiches this week. Then fried some potato and onion to use with leftover smoked sausage in a frittata for supper. No photo of the finished frittata because my bad hands completely mangled it. Tasted fine just looked like a mess.

Hersheys is not what most people call chocolate.

The table pic made me imagine an eating race to decide who gets the croissant 😄

Get well soon 😊

Hershey's is gross enough with ordinary sugar. I was so disappointed when I finally got to try some. The thought of it with artificial sweeteners on top of the waxy, cocoa-less texture and taste is angrying up my blood!

Anytime I've seen butchers cutting oxtails, it has been with a band saw - both in Europe and Asia.

You should never give any chocolate to a dog. It contains theobromine and caffeine, both of which are toxic to dogs. Xylitol, too.

Sausage Stew with Potatoes - quick stew with cut up sausages, button mushrooms red bell pepper, onions, marjoram, flour and vegetable broth. Served with some boiled potatoes (finished with butter and parsley)

Miso soup from homemade dashi with daikon, Negi onion rings, soft tofu chunks, bok choy, 2 types of fish cakes.

Made with xylitol. Terrible sweetener, eat too much you get diarrhea. If your dog eats a few, he dies. Really. So is this the only non-sugar sweetener that you can make candy with?

Definitely larger. Somewhere between scallions and leeks. Flavour more pronounced. Anyway, how do you tell the size from the images posted here, when there is nothing to indicate scale?

In the Midwest, it's beef farmers . . .

Well, if the shoe fits…in the Breville, that is. i have a great Staub that fits perfectly into my steam girl.

I do most of my braising in deep baking dishes in my Breville...occasionally in a Le Creuset. I know, I know...no class on my part.😀

This is basically how it is always done here. In the Asian markets, it may already have been cut up; in the Latin markets, it's whole, cut to order.

I’m of no real help here. The place I buy oxtails cuts them to order, at the desired thickness, from frozen (or close to it) on what looks like a big band saw. But I’m thinking you might get more specific cooking suggestions if you describe how you want to use these thawed tails currently in your possession. What oxtail dishes are you especially missing that you want to use them in?

That might be too easy! In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset. I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing. Don't get me started on broasting!

I love the economic sound of this process! Can you elaborate please on the rest of the process? I'm sure you have it somewhere earlier in the topic, but if it isn't too much trouble please spell it out again. The preferment, with its 55g of water, 55g of flour and the small amount of previous scrapings, then gets used for the dough. How much flour, water, salt (if you use any) do you use with that preferment to make the baguettes you show here? The business of having too much starter to use, and having to discard it, has been one of the reasons I stopped baking sourdough bread. Oh....and is this a rye starter?

Stir-fried shrimp and green beans with fermented black beans and a goodly amount of Thai basil. Also, garlic, ginger, long red chile, oyster sauce, fish sauce, and a cornstarch-thickened chicken stock sauce. Jasmine rice with chicken stock, ghee, and a bay leaf to go with. Dipping sauce of bird chiles, garlic, lime juice, sugar, and fish sauce to go with mine.

How are these different from the scallions (green onions) that are ubiquitous in the US? Google says larger, but they don’t look larger than most I buy. Flavor differences?

Grilled blackened salmon with couscous salad of dried cranberries and toasted pecans in a lemon Dijon vinaigrette. Cherry chipotle dipping sauce.

Won’t win any beauty awards, but made a “stewp” to feed my comfort food need while home sick. You may have heard the phrase “future you will thank you” and I was thankful to have some good stuff in the freezer. The meds are screwing with my sense of taste, but salty savory generally works. Bunch of leftover cooked carrots and parsnips from the freezer, fresh lacinto kale, brown rice and soy curls (protein) all simmered in garlicky chicken broth.

Would it be easier to cut if the oxtail were already cooked?

Tails are about 28" long, @rotuts, so not a large animal.

I noticed the breakfast sandwiches were missing one morning but came back the next week. Seems like some spots had temporary issues but got things sorted pretty quickly.