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apparently , Sabrett's has ground bones in it : just not too big ones ( bins get X-rayed ) maybe all HD do ?

Yeah, I think Smithfield's owns most of the pork producers here in the midwest now, too.

Well, lookee what I found in my freezer! I have no idea how long this has been lurking in there, or why it went into the freezer in the first place. Frost on this bit of leftover pimento cheese quiche is visible. I can now report on freezing it for later. I put it into a microwaveable pot. You can see how firmly it had molded itself to the container. After flipping it over I gave it a couple of minutes on very low so it could begin thawing. Then I gave it enough time and heat to actually warm up. This was the result: It threw off a fair amount of water (which, incidentally, also happens to the refrigerated leftovers when I microwave them). The texture suffered slightly...there was a bit of chewiness, maybe almost graininess, that hadn't been there before. The flavors were still very good. It may be that preparing the dish but not cooking it at all until the day it's to be eaten, as @JAZ suggested above, would give better results. It may also be that if I'd packaged the leftovers more carefully and/or baked them instead of microwaving they'd have come out better. None of those options is useful for my road trip purposes (frozen, microwaveable meals, or maybe wrapping this quiche in a breakfast burrito for reheating later) but others may find the information useful so they can take different approaches.

https://www.youtube.com/watch?v=_a3DCzZ2cmQ

Time for everyone to switch to Sabrett's.

. . . . and . . . Smithfield Foods is majority owned by a Chinese company . . .

the following effort is a work in progress . please imagine the three items at the bottom more Cheffie , and appropriate to the top Star of the Plate. this is a slice of the Pork Roll Ive made , and have many in the freezer waiting to Star in the future. Its a Terrine like slice. it was SV'd and smoked. no salt , nor significant seasonings at this point as the idea was to use this as a base for other dishes , like Ragu. but I can pretend what its going to be like with the next versions : seasoning Thyme // Rosemary . whole peppercorns . some ' spirits ' ( very old Armagnac -- out of stock ! ) so one of the two Whisky's i have Lagavulin 16 , or Balvenie 14 , a few drops on the pork before roll-up in other words , like a true Terrine . flavor and texture was perfect for that : not quite fork tender , not shreddable but very tender very easy to make . usual add-ons : fresh bread , cornichons , grainy mustart you get the idea, Like this , restaurant ' Bleu ' , on Cape Cod.

Ive been working w my favorite soup : Campbell's Bean w Bacon soup , v 25 % less salt . Ive added commercial sausage , lightly browned. Weather is nasty here , and I try to avoid < 20 F weather , out and about. dummy that I am, I realized I had a 90 % full freezer of items I previously made , smoked and SV'd and Fz. this is a dark meat pork shoulder roll , wrapped in generic de-salted bacon . smoked in the IDS , and SV'd I diced and lightly browned one side then added to the BwBS knob of butter , and window green onions. a dice of just cooked fat , from time to time in the above . delicious ! much tastier than those commercial offerings. and very different that pork available locally : this is Pork that is smoked , but not cured or brined. ie Fresh pork smoked. very different flavor that cured and smoked. @Duvel would not only understand the difference , but be able to go for a short walk to a butcher that had a lot of versions of fresh pork , lightly smoked on offer. Delicious it was. BTW : added salt ( sodium version ) might be an issue for some , as time goes by. I use a different salt , so my meals are as salty as i like. at least for the moment. hope others might find fresh pork that is smoked , but not cured or brined. completely different flavor.

Tuesday, fish curry Wednesday, the usual miso salmon ramen bowl

@pastrygirl.. very nice thought, thank you so much!! But i think i could get a slew of those aluminum tins, for 25$. That shouldn't break the bank, even though I/m now retired. @TdeV - between the above mentioned and yours , something should work.. Thanks All Doc B

Yup. Three simple turns with a third of the lard/sugar/fruit each time (no resting).

@ElsieD I'm with you. Not only does my KitchenAid make great bread, it does a lot of other things for me. I'm not that crazy about one use appliances and I don't like to give them valuable cupboard space. I don't understand @JoNorvelleWalker's complaint that her other mixers don't handle small batches of dough. I have made dough with as little as a cup and a half of flour and it works just fine.

@JoNorvelleWalker So if I already have a Kitchenaid, I don't need one of these, right? Right?

That has quite a shine on it! It looks as though it's folder over several times, too. Have I got that right?

The hot dog maker's new owner is Smithfield. https://apnews.com/article/nathans-famous-hot-dogs-smithfield-merger-9927a1f0fde1ff32c2f95dc4949d3dfd

Lardy cake... Having not made one in a while, it was a nice reminder that it's worth giving butter a day off from time to time.

兰州拉面 (lán zhōu lā miàn), Lanzhou hand pulled noodles in soup with beef. Lanzhou city is the origin of hand pulled noodles. The city is mainly Muslim, so no pork. Served with 馕 (náng), the Lanzhou type of naan bread. From my local Halal (清真 - qīng zhēn) restaurant run by a lovely Lanzhou couple. The husband pulls the noodles to order.

Yes, light and compact. It needs suction cups to hold it down. I see no markings on the bowl but the size is about the same as my 5 quart KitchenAid mixer bowl. The rated capacity is 1.5 kg of dough. I usually make 1 kg at a time. Don't get flour on your skirt.

Thanks for that writeup. It looks like it's quite compact! Are those measurements right? And yet the bowl is 5.3 quarts?

I've been evaluating a new dough mixer for Amazon: (eG-friendly Amazon.com link) It works with my usual quantities of dough that are too small for my three stand mixers. I have another dough mixer that works well, but the new Sunvivi is better. For one thing the Sunvivi bowl sits flat on the counter, which the other mixer's bowl does not. Very pleased.

Mine is not as gritty as that pic ishows

I used unsalted butter, most noticeable at roomtemp, not when warm, such as spread on toast. I didn't strain, er se, just poured off the liquid carefully and skimmed any crud off the top.

This pretty specimen is a 龙胆石斑鱼 (lóng dǎn shí bān yú), Dragon Faced Grouper. It is a man-made hybrid of Lóng Dǔn" (龙趸), The Giant Grouper (Epinephelus lanceolatus) on the male side and 老虎斑 (lǎo hǔ bān), The Brown-Spotted Grouper (Epinephelus fuscogattus) on the female. Its versatile flesh is suitable for a wide range of cooking methods. It can be simply steamed and finished with soy sauce, braised with fermented black soy beans, or used in soups and hot pots. .

Today’s travels took me past Box Hill Pizzeria and Crab Cakes, so it was an easy decision to sample their wares. Huge chunks of backfin in that crab cake.

eG Guidelines notwithstanding, it's impossible to separate food from politics. This NYT article (unlocked link) talks about the effect of the recent antagonizing of Canada on the economy of a town in northern Vermont, including that of Jasper Hill Farm (Harbison cheese, among others).