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Too many letters!

Tried this new (to me) pasta product for dinner last night. Fully cooked microwavable penne that's done in 60 seconds. As promised it was al dente. Pricey. I'll go back to boiling a full bag of dried pasta, then portion into ziplocks and freeze. They are handy and put less pressure on the cook when concentrating on a sauce and/or protein.

Yes, that is a new bonbon for Greweling (or at least a new decoration). He has not been a huge fan of decorations, certainly not the elaborate ones that are all over Instagram and elsewhere in the past few years. I am interested that he would go for a third edition: I watched an interview with him that Tomric did in which Greweling expressed his reluctance to participate in the second edition--he said he was quite satisfied with the first one. I suppose what the publisher wants, the publisher gets. And we will all purchase the new one for "fear of missing out."

Obviously not all of dinner, but the best part. Uni on a bed of perilla leaf (shisho).

Kelly asked for meat and potatoes, so I made meatloaf with black beans and halved hard boiled eggs in, with tomato glaze, and kumpir twice baked potatoes on the side.

Interesting. The chocolate pictured on its cover is a new one of my memory serves me right. So at least one new recipe?

Dan Dan Mian - chili paste made by slowly roasting ground sichuan peppercorns, sichuan chili powder and cinnamon in oil and then mixing with soy sauce, tahini, hoisin sauce and zhengjiang vinegar. Baby bok choy quickly blanched and ground pork stir fried either ginger, garlic and ya cai. Served with Chinese wheat noodles and topped with scallions

I just randomly searched for the 3rd edition of Chocolates and Confections, and saw more info on Wiley's website. See here Also, you can download a PDF with more info on the book, I'll see if I can attach it here. Part of it says "The new edition of Chocolates and Confections delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop." I'll be interested in differences and new content, but at the same time can't help but think it's more of a superficial refresh that CIA gives to their books every sometines. Chocolates and Confections_ Formula, Theory, and Technique for the Artisan Confectioner, 3rd Edition _ Wiley.pdf

Their definition of food terms is very wide. Today's food connection was at best tenuous.

Gonna call this palak jheenga (spinach with shrimp instead of paneer): Spinach and cilantro sauteed with serrano chiles, ginger, and salt. Separately saute fenugreek seeds, diced onion, garlic, and cumin seed, cook down with crushed tomato, and then combine with the spinach, moistened with a little chicken broth. Shrimp were seared and added in last. Basmati rice pilaf with onions and broccolini: Fry cardamom pods, cloves, and canela, then add sliced onion and fry slowly with a little sugar. Broccolini was sauteed separately with black mustard seed and cumin seed, then everything was mixed together. I was supposed to divide the onion, half with the rice and half as garnish, but I goofed up. Oh well, no complaints.

According to the link you posted, there are three producers. Anyway, I am downloading and give my impressions later.

Oh well.

My double-consonant guess was allowed 🤷‍♀️

It might be a bug, but perhaps it's the app's awkward way of saying that each letter can be used only once.

Many more words like that and I may say Phooey

Pork schnitzel

I tried this but the texture was off,. I'm going to try it again

Good point! There's a feedback button that might be useful in this case.

Bean salad would fit that category. (3-bean, 5-bean, it goes by lots of names...mine usually relies on a vinaigrette dressing, and it benefits from sitting.) I'd be pleased to open a refrigerator and find that.

Documentary that started on October 10 on Apple TV. Gordon Ramsey is one --or maybe the only--producer. https://www.imdb.com/title/tt36935784/ I've watched the first episode that is based in NYC. I found it interesting. It was focused on three restaurants Cocodaq --trying to make the best fried chicken ever, The Musket Room -already has a star so trying to keep it, and Noksu which is located in the subway I think?. Anyway, anyone watching? Anyone eaten at these places?

I see you served a pasta salad -- maybe you could provide other hearty salads, which would be easier for those without kitchens. Lettuce salads don't keep very well unless you keep the dressing separate, but other varieties of pasta salads or potato salad with ham and cheese might work. Quiche is another dish that doesn't have to be reheated (although of course it could be).

Do we have to look for Phoodle every day? Edited to add: never mind, I downloaded the app.

Phoodle #1281 6/6 ⬜⬜⬜🟩⬜ ⬜⬜🟨⬜🟨 🟨🟨🟨🟨⬜ ⬜🟨🟨🟩🟨 🟩🟩⬜🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net I'm in. Never heard of the word.

https://www.chemistryworld.com/news/beer-yeast-leftovers-spun-into-a-promising-sustainable-yarn-50-stronger-than-wool/4022459.article

Could be fun but this looks like a bug: