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Your photos are stunning and the composition of the food is exquisite … WOW!

Will be curious to hear what you think of these.

Thanks - I’ll check it out!

As always, you and these photos are making the book basically irresistible. In the meantime, if I heard Dave Arnold correctly, McFadden is the guest on next week's episode of the "Cooking Issues" podcast.

Best guess: a sleeve of the ‘wrong’ type of top was in the stack being fed into the machine putting them on. It happens.

Here's how Joan Didion did it: Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

I don’t get it … You separate the content from the can before eating ?! How old fashioned … Think extra fibre 😎

Maybe they know people have different preferences and are trying to appeal to both? Unlikely, I know.

I'm attempting to pasteurize a full ostrich egg at 57°C, either with a sous-vide immersion circulator or a bain-marie, to use in pastry later. Has anyone done this before? I'd love to hear your methods, timing, and results."

production line differences. the should be coded information indicating when and where it was produced. old production lines never die . . .

they scan the same . and are intermingled

maybe they are running a test to see if the pull top sells better? that's all I can think of

purchased from the same store at the same time , right next to each other in the display : seems odd . just saying

Maple butter glazed loaf cake by Benjamina Ebuehi (recipe)... Eaten warm, as suggested, it was nicely buttery, but not particularly maple-y. Maybe it'll transform overnight. If not, I can't see there being a revisit..

Just one of the things I appreciate about brassicas...

Pickled Garlic Scapes 2025

That is one fine looking menu. Enjoy!

How much steam, Jo?

Pork tenderloin Country Captain over couscous

Two of my favorite ML things: 1) Smoked meatloaf - it's kind of ridiculous how good this is 2) When we make it, for service it is sliced and then quickly browned on each side in a skillet with butter. That crispy goodness adds so much. It also adds a little bit of firmness that makes it perfect on a sandwich.

Potato Salad with Green Beans and Cucumber-Yogurt Dressing - mix of potatoes and green beans (both steamed separately) with a dressing made from diced cucumber, dill, oregano, yogurt, mayonnaise and white wine vinegar. Served with some sausages

I reheat at 80C with steam for about half an hour. Should be soft enough for the panini press.

It's a "greatest hits" day: pistachios and enoki mushrooms. https://recalls-rappels.canada.ca/en/alert-recall/baekdu-peak-brand-enoki-mushroom-recalled-due-listeria-monocytogenes https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

I've had my immersion blender for decades. Cuisinart or Braun I think, but I could be wrong and it has already been moved. Anyway, it has the attachable choppers--like mini food processors/blenders. I use those a lot!

Lemony Greek Chicken, Spinach and Potato Stew (unlocked article). This is my second time making the stew; last time around, my best friend was visiting and we collaborated. This time it's all mine. MINE! My-eeen! (insert selfish cackle here) The potatoes are too soft this time. I fear I cooked them too long. Still, the flavors are good and I don't recall our having problems with leftovers last time despite the potatoes' getting softer. If I want to, I can add more potatoes and cook them less. I probably won't bother.