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I'll buy you. Frippery aside, I agree. Dessertspoons are rubbish for soup, you need that mini-bowl shape to get a good slurp.

Who decided that the world no longer needed a soup spoon? I'm old enough to remember when flatware sets included them. Much nicer for eating soup than the more common tablespoon. There are some stubborn folk like me available on Amazon.

@Neely Thank you.

A nice, glou glou wine from northern Spain... On sale, it was $13.60. Bought a few bottles from Chambers Street.

dupe

@C. sapidus thank you for the ref . to those sausages. I love sausages . Way back when , there was a sausage maker under the name Smokehouse in the area. I person decided to not go to a local fancy college , graduating from Boston Latin but went to Germany and did a full sausage apprenticeship instead . Amazing range of wonderful stuff. then , pork fat was decided to be bad , and SmokeHouse is no longer. the sausage brand you mention is sold very near me , I discovered . Yum !

Some eG discussion was moved. See a picture of the inside of @Tropicalsenior's wonderful banana bread. Moist! Delicious!

I haven't planted any yet, so I just have a few scraggly feral canes growing in less-than-ideal places around the edges of the property. Just enough for a taste. But when we walked our dogs regularly on the trails around town, we found a place at one of the local parks, in a spot where the hiking trail intersects with a maintenance roadway, that has a massive stand of heavy-bearing raspberries. I'm hoping to get there at some point this week and pick several pounds for the freezer.

We will almost certainly buy it if we see it, but so far I haven't found the "super-premium" Chapman's in any of our local stores. Those are the ones that compete with Haagen-Dazs and Ben & Jerry's, both of which are represented here, but there's also a local NB brand in that format and I think they've basically squeezed out the last slot that the Chapman's product might have fit into.

I apologise. I was only teasing.

OK, OK I wrote the wrong cultural word, but I find your comment to me to be not funny, snarky would be the word. Why ???? If we all were to comment on other’s trivial mistakes, including yours, in such a manner, this would not be the pleasant place it is now. Dictionary Definitions from Oxford Languages · Learn more SNARKY adjective INFORMAL•NORTH AMERICAN critical or mocking in an indirect or sarcastic way. "snarky remarks"

I can get a lot of different fish and seafood sausages here. Cod, cuttlefish, squid spring to mind. They all also contain pork and its fat. Cod Sausages I never buy them. I prefer my fish and seafood never to be sausaged!

@AAQuesada I listened yesterday evening while on stage 32 of Botrytis Cinerea. I'm struck by how 'different' he sounds these days. He's made several appearances in UK media recently discussing his mental health problems, and seems noticably medicated at times. Hopefully he's back on track after some dark times.

Spaghetti with Bean Sauce and Coffee from a recipe in essen & trinken - great recipe which really shows why we like essen & trinken so much. The ingredients might not sound like they would work together but in the end everything flows together - Saltiness from the pancetta, earthy from lima beans, coffee for some bitterness, some spiciness from black pepper, pears for some sweetness and pecorino to bring it all together with its umami. You saute some pancetta, onion, garlic and lima beans, cook it a few minutes with vegetable broth and puree it. In parallel, you caramelized a little bit of sugar, dissolve it in pear juice and cook diced pears and some butter until you can mash it into pear sauce. You grind coffee beans and black pepper corns to a medium grind. Once you have cooked the spaghetti you use some pasta water, pecorino and the coffee-pepper grind to build an emulsion, add the spaghetti, bean puree and some pear sauce. Serve topped with a little bit more pear sauce and additional pecorino

Something very simple for the evening meal tonight: Almond cashew milk sweetened with one plump Medjool date. I don't have a clue about the staining shown in the image. The bottle was perfectly clean before adding the nut milk, and the milk doesn't show any discoloration in the drinking glass, nor does it have an off or odd taste <shrug> This was an experiment as I was running low on almonds and didn't want to open a fresh package. I had an opened bag of cashews left over from a recent chicken tikka masala dish, so I added them to the mix and ended up with a 2/3 - 1/3 mix of almonds and cashews. Soaked those puppies about 10 hours with one complete change of water, threw a quart of 34-degree filtered water into the blender, added that plump date and a three-finger pinch of Diamond Crystal. Whirred it around, filtered it, and crossed my fingers for the best. The result was quite good ... I had no expectations, just a hope that the mixture would work out, and it did. Going forward, considering the price of the almonds and the deal I can get on cashews, I may just make this blend more often. Not long ago, I found a local source for fresh, refrigerated coconut chunks, so almond-coconut milk will go into the rotation along with the more usual straight almond milk.

Speaking of.. This is a really nice food podcast - Go-To Food Podcast -featuring UK Chefs/restauranteurs. Including the latest with HB For anyone interested I'll post the link below

Dried currants are a lie! lol they are just dried 'champagne' grapes (those really small ones). Although I prefer to lie to myself and say they aren't raisins (still grossed out from childhood lol)

I think you need to try it and report back. But imo currants are superior to raisins in butter tarts.

Batch 42: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof And I got a chance to use my new homogenizer!

Thank you! That sounds fantastic.

Grill eggplant over charcoal: Grilled eggplant salad (yam makreua yao) from Thai Food: Cool and peel eggplant, then mix with mint leaves, sliced shallot, chopped scallion, lime juice, chile powder, and fish sauce. Serve topped with ground dried shrimp and steamed eggs. Temporary bachelor meal because Mrs. C is out of town and does not like the texture of mushy eggplant.

I had a lot of corn to use up, so I blended some of it in a vitamix with salt and pepper and a splash of milk, then strained it. Then I just cooked some sliced shallots in butter until soft, added in the corn liquid until it was warm, then stirred in some corn kernels, a handful of Parmesan and a handful of shredded basil. Season to taste. Pretty simple.

Duh! It gets worse! I'm an idiot. The Chinese for 'fig' is 无花果 (wú huā guǒ) which literally means 'no flower fruit'. Reminder to self: Don't post before your second coffee of the morning.

I'm clearly fig ignorant. The only figs we get here are dried. I've never bought them. They're usually used in Traditional Chinese Medicine (TCM).

I made something called Molten Brownie Bites in the Takoyaki pan tonight. Pictures show them both cooking and the finished product. These are great little fudgy things. When I put the batter in the pan I I inserted chocolate chips in the middle of each one. Eating them warm, as we are doing, and you get that nice melty centre. I've got some other things I want to do with this pan. Fair warning - octopus balls will not be among them.