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@Shelby '''' Yeah...deviled eggs are a pain especially if you have to make a lot of them! '''' correct. and after all that work , they disapear in a flash ! but soooooo good.

Last night's dinner. I had Oxtails so I just used my regular osso bucco recipe to prepare them. Served over polenta and rapini.

Another pistachio update. https://mail.google.com/mail/u/0/#inbox/FMfcgzQcpwxTMTcWBpLZndHDHhgbPLrN

Good to see you back!

Guess who's back. Back again. Just a grilled cheese. Hope we're (still) friends... 😅 It's me. Still can't cook. Had some leftover Brie and Red Leicester from a charcuterie board. Oven cooked some wet cured bacon (UK style) hard to get in Australia. Made an ooey gooey sambo for the kid that's not so small anymore. Dedicated to @TdeV x

Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.

The weather is amazing for October: temp today was 30Celcius! A/C is still on, so I cooked pork side ribs, slathered with hoisin sauce and wrapped in foil, in slow and low oven for 4 hours. Broiled for a few minutes at the end. Eaten with my Apple Canberry chutney. I I made a double batch of this chutney. It is perfect for pork, chicken, ham, and toast! Apple Cranberry Chutney A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes. 1 orange, peeled, tough membrane removed, chopped 1/4 cup orange juice 1 package (12 ounces) fresh cranberries 1 3/4 cups sugar 1 large Golden Delicious apple, peeled, cored, chopped 1/2 cup golden raisins 1/4 cup chopped pecans or walnuts 1 tablespoon apple cider vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Preparation: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Found a bag of "Southern King Crab claws in the freezer. Not enough for a 2-person meal, and we are too lazy to eat them as claws. Dug out the meat and added to a can of cream of mushroom soup 'cos I am lazy. Eaten with garlic toast. Grocery store had lovely fresh daikon, so I made Lo Bak Goh with rehydrated shrimp and shitaki mushrooms, and lap cheung. Fried some up for lunch!

Hmmmm. I’ve been seeing these on line and felt as if these would be a hard NO. I feel the same way about cold leftover fries with dry ketchup. OTOH, you at the who bag in one sitting, so…… maybe.

Up here, those red side slats would open up for air circulation to dry tobacco. The Amish are big growers

I was sitting yesterday thinking about some of the stranger fillings found in mooncakes when an idea struck me “I bet someone’s tried it” I said to no one in particular, so I had a look and sure enough some clot has. 冰皮半熟芝士月饼 (bīng pí bàn shú zhī shì yuè bǐng), Ice skin half-cooked cheese mooncake! Half cooked? More like half-baked idea! For a country supposedly running with end to end lactose intolerant citizens, they sure like to mess around with what they imaging to be cheese. In fact, it’s usually local renditions of the revolting additive-ridden slurry that is supposedly American “Cheese”. Bah humbug! Sorry, bout the crappy image from their advertising, but I ain’t going to buy one to do a better job. Note: So far they haven’t got round to making mooncakes from the dreaded evil yellow peril, but give ‘em time.

I smiled when I saw that this thread notification appear in my inbox. Thank you!

I think I'm turning Japanese. White Crane Dai Ginjo. 大吟醸 (dai ginjo) is sort of the equivalent of premier cru in French wines;; in other words a cut above every day drinking.

@Shelby You live in a very different world than mine and one I'll never see directly but I always love your hunting and other posts.

No....just a regular metal barn. It got beat to hell, too sigh lol.

@Anchobrie The choices here are Alaskan Salmon or this Steelhead Trout from Baja. This was 1st time we saw/bought the Steelhead; look forward to buying it again!

I love steelhead trout. In fact I favour it vs atlantic salmon for using in raw preparations

More Steelhead Trout, more white bean salad. I went a tad heavier on the spice rub; I was worried it was too mild for my usual rub when I grilled it a few nights ago, but decided it could handle it.

@Shelby Is that a tobacco barn in the background?

Following

So I was thinking the other day that eGullet is really the friendliest place in the internet. I’ve rarely seen a cross word exchanged here. Glad you decided to see what it would take to get folks fired up. So, I choose not to put my knives in the dishwasher. My in-laws, who really can’t cook, have knives that have been run through for years. I think the heat drying is highly destructive to most knife handles - they have mostly split apart and are of the layered, bolstered type common to mid quality knives favored in the 90’s (henkles wustof) But, as you state in your opening they are your knives, I hope they serve you well and that you continue to do as you choose with them. I will say this though: Good Lord, Man. Your test knife is the one your Sweetie gave you?!

Thank you Smithy! It'll be reallllly nice to have this all behind us. I'm going to be taking it really easy over the next few days. Because I can lol. Here's a link to Dale's --it's soy sauce based. A customer....or maybe a mill guy...turned us onto it a million years ago. Good stuff. Yeah...deviled eggs are a pain especially if you have to make a lot of them! Filling this time was Hellman's mayo, mustard and a good healthy dose of dry Ranch dressing mix.

Grrr, my reply disappeared.

BLT

@Shelby, I'm so pleased to see any sort of an update here, and I'm amazed at your energy in decorating the house! It's good to see you recovering, at least somewhat. Thanks for the update. Would you please explain (no doubt again) what "Dale's" is that you used to marinate the doves? Also, I love devilled eggs too but am generally too lazy to make them. What do you use for the filling?