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@JeanneCake get this right now : https://www.amazon.com/exec/obidos/ASIN/B0BXZ72MTM/egulletsociety-20?th=1 the price has dropped ! it has an insert for steaming : when that comes out of the Birthday Box : you say : ' Look at this : you're broccoli will love it !

I'm not sure if this belongs in the "cultured meat" thread or not. It almost sounds like the next layer of abstraction, not this one. But Bill Gates is involved in a venture to produce "butter" that never involves a cow. And how this is butter, not margarine? I cannot say. https://www.cbsnews.com/chicago/news/butter-carbon-bill-gates-batavia-illinois

@liamsaunt details on your corn fricassee? Looks delicious and might be right up my alley!

Oh yes, we are going to find the right home for our new fig tree! Our little yard is getting a bit full so we have to think about where to plant it. He actually gave us the cutting last Fall and then gave us some figs this year to show us what we might expect. Here is the cutting now:

What is the difference between cream of coconut and coconut cream?

@FauxPas what thoughtful gifts . I hope you can plant that rooted cutting.

A fairly new friend gifted us with some figs, all beautifully nestled in among fig leaves. He also gave us a rooted cutting from one of his fig trees, a gift that will indeed keep on giving. 🙂 The same man keeps bees and has given us some delicious honey.

@JeanneCake Id get the 5 cup Induction . there is some room after cooking 2 cups of rice , to add ' mix-ins ' after you fluff up the rice. have a 10 cup fuzzy , and used to use it frequently when taking a ' dish ' to a pot-luck 2 - 3 cups rice , and plenty of mix-ins to make ' Not Fried Rice ' I got the 3 cup induction , as the rice was just for me , MC is no fan , and I love the feel of the bowl that cooks the rice vs a plain fuzzy. its thicker. unless you have a Trust-Fund , or want to go with Pressure . get the 5 cup , dome or flat top , induction . you will love it.

@JoNorvelleWalker Make your flavoured concoction, and add a bit of booze - put in the freezer, before it freezes completely, take a fork and break it all up, do this a few times as it starts to harden. It should be close to what you are looking for.....perhaps!?

牛肉炒粉 (niú ròu chǎo fěn), Beef Fried Rice Noodles.

Chinese fish and chips. Well, not really. The discs on skewers were described on the menu as 土豆片 (tǔ dòu piān) which does translate as 'chips' or 'crisps' but also just means 'potato slices''. They weren't crisp but were soft although a touch undercooked grilled potato slathered in a good chilli sauce. The fish was grilled saury which, for some reason they cut up as if I am a baby. If they'd just left it on the skewer they cooked it on, I would have been happier. But I enjoyed it nonetheless.

I made a batch of Ottolenghi's hummus from the Jerusalem cookbook, and topped it with grilled zucchini, summer squash, eggplant, peppers, and red onions. Plus some added feta, tomatoes, cucumbers, and olives. I also made some flatbread to soak up all the juices and extra hummus. Everyone liked it.

Hehe. It's Massala. Marsala is a fortified wine from Sicily. Never seen that in Chicken Tikka.

I general, I try to avoid plastic as much as possible but unfortunately due to my mobility issues, I am forced to use delivery people, who all use plastic. One of these examples I have kept (actually two of the same). They originally contained wontons in soup, but it wasn't delivered 'in' soup. The plastic containers have two internal sections. The one on the right sits inside the top of the larger one. The soup was in a plastic bag inside the lower chamber and the wontons separately in the top, allowing you to mix them yourself. I use them on those occasions when I need to put two items in the fridge but don't want to mix them. Very useful and saves precious fridge real estate.

... and the contents. Well, three of them. The other 17 are safely in the fridge. These three are sitting on my kitchen counter where they need a couple of days to fully ripen.

Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt

I agree that finger bananas are sweeter but I never use them in my banana bread. I prefer my breads unsweetened. I find sweet banana bread more like cake in taste, if not texture. Also, I usually use black bananas; never noticed any unpleasant aftertaste. Maybe just me.

I've mentioned Baise a few times before, mainly on the fruit topic. It is Baise; a city in western Guangxi bordering Yunnan and is south China's mango central. My friend, an anthropology professor, who lives there, has studied their effect on the local economy etc. She sent me this which arrived about half an hour ago. 5kg of Baise mangoes. I'll open it later as I have to do some fridge rearranging first to fit them in!

Shaken pina colada over shaved ice... 3 oz Cana Brava 3 oz fresh pineapple juice 2 Tablespoons cream of coconut 2 Tablespoons coconut cream juice of one lime

I really like the chile rellenos not a big hot/spicy fan so these work for me

Inspired by this thread I did this on Friday.

Catfish kebabs with cherry tomatoes and bacon. Marinated and glazed with Sriracha, habanero salsa, soy sauce, brown sugar, and rosemary. I was over-enthusiastic with the charcoal, to the bacon's detriment, but the fish and 'maters were perfect. Black-ripe platanos sauteed in butter

I must have walked by this place a hundred times, but never stopped in until Saturday... It has only been on E. 11th St. since 1908. I picked up a few things; a sandwich, some roasted artichoke hearts, and a box of their fresh cheese ravioli. Which got turned into dinner tonight (or half of it did)... Cheese ravioli with burst sungold tomatoes, butter, Parmigiano, parsley and chives. Only complaint is that it's too damn hot in my kitchen to be cooking!

Not really, they're all just fruit, sugar and a bit of water. The difference is in how you freeze and then treat the ice. Granita is a lovely thing, worth trying even if it's not quite what you're looking for here https://www.bbcgoodfood.com/recipes/strawberry-mint-granita

Good news on the scare - but hopefully, in addition to that healthy crap, he's on a statin.