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Our local fishmonger comes to a nearby farm stand on Tuesdays and Fridays, so we have been getting fish for Tuesday and Wednesday dinners. Tuesday we had broiled sole with lemon and capers over Israeli couscous seasoned with pesto and cherry tomatoes and spinach. The couscous I had on hand had been colored with turmeric, which is why it looks so yellow. It was tasty, but the spinach cooled off almost immediately. It's getting cold enough outside that I am going to have to start heating the plates before dinner... Wednesday was the usual miso salmon. This week we had it in a soup bowl with a mix of traditional noodles and summer squash zoodles, plus miso roasted napa cabbage and a mix of oyster and shiitake mushrooms.

If you mean, not on the pop-top type can that started this conversation, I bet it would. I don’t have the Kitchen Mama can opener but I think it’s a side-cutter. My manual side-cutter can opener works fine on pop-type cans and solves the rim issue.

My first thought was, supply-chain issues.

Roasted a couple of chicken breasts and made gravy and made Moe a hot chicken sandwich with twice fried fries for breakfast early this week. Last night I made our favourite chicken fried rice and served it with Egg Foo Young. Moe had actually requested the Egg Foo Young. He liked the Egg Foo Young so much he is having leftovers for breakfast today.

So.. Tomatillo salsa-- half roasted/ half boiled ( tomatillos ), one roasted poblano, charred onions, one green tomato, pickled jalapeno, pickled scrapes. lime two ( 2 )

Maybe .... will try

I like mine so much that I bought a backup, and I bought a couple for family members. I note that they're on sale right now for advanced Black Friday pricing...and incidentally, there are other colors available for those who aren't as set on red as rotuts is! rotuts, I'm not sure what you mean by this: If you mean, not on the pop-top type can that started this conversation, I bet it would.

They are Back ! and Oh so good . esp. the Maple

Consider a cordless. Yes , I knw they are more expensive . and probably have a little less power But that cord is a PITA .

Hmm, I need a new immersion blender. The seal on mine is finally wearing out. After 25 years though it doesn't owe me anything. Anyone have one they really love?

Yes, love that can opener and all my other kitchen gadgets for opening bottles, jars and cans. I can't live without this gadget for popping the seal on jar lids. Sorry, that has nothing to do with cans, but it is related to opening stuff in the kitchen.

this was recommended by @Smithy , some time ago : Kitchen Mama One-To-Go Electric Can Opener: One Touch, Auto Stop, Smooth Edge, Lid Lift, Safety, Automatic, Magnetic, Cordless, Battery Operated, Kitchen Appliance for Senior with Arthritis (Red) (eG-friendly Amazon.com link) needed it for canned tomato ( crushed ) large can works on small cans as well. a fine item , once you get one. for flat top cans . douvt it would work n Pop's

This is one kitchen gadget that I can not live without. The center hole grips and opens bottle tops. It's a perfect size for pop bottles and some condiments. But the little hook on the end is the real Jewel. It slips under pop tops and all you have to do is just roll them open. Yes, once in a while they break and I have to haul out my electric can opener and with my arthritic hands even that is a chore. I much prefer the pop tops cans.

also , the PopTops leave a rim around the top. makes it a PITA to get the contents out w a spatula.

in my area , for years , the Fz Turks on sale were limit 2 , but with additional purchase of $ 25 dollars. then that additional purchase requirement was deleted. $ 0.49 is as low as its been for the Turks in years.

Really ? again ? more bags ? not only do these bags generate Buzz there seems to be pre-Buzz click bait too : https://dengarden.com/news/trader-joes-new-canvas-bag-rumor

And, to follow up yet again, on my Turkish mold saga, here is the bonbon I made using the mold: And, for the plus and minus factors: I love the square shape. Decorating it has so many possibilities that don't work in a dome. And the bonbons come out of the mold very easily; I am assuming this is because the square is not completely flat but has a slight curve to it (Chef Rubber sells a smaller version, from the same manufacturer, and calls it a "slumped square"). The negative: Too many of the bonbons have that irritating line of chocolate that shows along the bottom of the finished item. The explanation that makes the most sense is that the chocolate contracts as it crystallizes and so allows the chocolate used to seal the mold to seep down the side, thus showing up on the finished product. It can be scraped off with a tiny knife, but what a pain! A question for the scientists among us: why would the creepage happen in this shape? Or why would it happen in some cavities and not all of them? These molds are not particularly shallow (the usual issue). I know it happens in half-spheres (and even a very famous U.S. chocolatier posts photos that show the problem). Kalle Jungstedt says the "solution" is to use white chocolate and a light-colored cocoa butter. These molds are also very large (8 rows x 5 rows), much larger than any other mold I have seen. They require a lot of wrist strength to hold when they are full. I suppose the advantage of having so many bonbons is that when the "chocolate creepage" happens, those bonbons can be put aside and not used. So, one of my "ideas that come in the night to the chocolatier": For Christmas I will cast the molds in Duicey and fill them with perhaps passion fruit ganache or perhaps apricot PDF plus almond giandiuja or ... ?

Picture of fan brushes?

That is one of her color combinations; there are many others. The "secret" is in the brushes. She uses fan brushes, applying colors with some pressure so that the fan spreads. I ordered fan brushes, but they were too flimsy to work. Tine Forst is very helpful, answering any questions sent to her (even, in my case, when I asked her more or less the same questions several months apart!). Here is my version, definitely not up to her results:

Pop top cans are problematic. Those of us with mobility issues struggle with them. And I can't tell you how many times the tab has come off when trying to open it and then I have to try to work a can opener around it. Additionally, I saw somewhere a while back that they tend not to have as long a shelf life as regular cans--because they can gradually begin to leak air. Can't recall where I saw that.

It should. I've made this bread in all sorts of pans, including in a cast-iron, kettle-like cooking pot, on one occasion when all the loaf pans were being used for something else (I was staying with friends). That was about ten years ago, so I don't remember exactly how it came out, compared to the same bread baked in a stainless steel or tinned loaf pan (apart from that it was round), but I recollect the usual surface colour and texture. You may need to tweak the baking time, but I've found this recipe to be forgiving: The oven I used on that occasion was a large countertop unit with a glass door that fell off if you weren't careful when you opened it, and an unknown relationship between the dial temperature and the actual temperature, and the bread still came out fine.

An interesting article in the Grauniad today. ‘The English person with a Chinese stomach’: how Fuchsia Dunlop became a Sichuan food hero | Chinese food and drink | The Guardian Although I admire Ms Dunlop a lot for her recipe books, for her introducing Sichuan cuisine to the west and agree with most of this article, there are a couple of obvious problems. Having sold 200,000 copies of a book in China is extremely low. With a population around 4 billion population, it is nothing. Do the mathematics. I have been in China for 30 years heavily involved in food and have never met anyone who knows her. Also, Walmart in China sells very little western food. They aren't that stupid. Few people want it. But with those caveats, it's still a good read.

I think pop top cans are a terrible idea. I can't open them unless I use a can opener.

I can't, and you've gotten suggestions above although your followup questions haven't been answered. What I will note is that somewhere around here -- I've been looking and haven't found it yet -- I remember a discussion about enameled cast iron (ECI) interiors crazing from the steam of a loaf of bread dough loaded into the hot pan. I saw it with my own pans, and went to a Lodge cast iron pan (not ECI) for that purpose and I spared my ECI Dutch Ovens further torment. With that in mind, I think you'll need to evaluate bread loaded into a non-preheated pan as well as bread loaded into a preheated pan (and covered vs. uncovered!). Then look for early signs of crazing. That said, I think it looks like a great pan set. Please share your evaluation of it. I may buy one for myself, just for the chance to try it out.