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Heading back from Havre de Grace, MD, so I had to stop for crabcakes at Conrad's Crabs and Seafood Market. The fresh seafood looked amazing, wish I had brought a cooler. Crabcakes with mustardy tartar sauce. Good, but maybe I should have splurged for the jumbo over backfin. Crab dip - very rich, this would have been better for sharing

No need to be sorry. Some topics should be bumped; some should be dumped.

Fusili al Pesto Trapanese from “Four Seasons of Pasta” - pesto is made with roasted almonds, basil, evoo, garlic and crushed red peppers and mixed before serving with peeled, deseeded, salted (to get rid of water) and diced tomatoes. Topped with roasted panko crumbs

Here is an odd one. 香柳 (xiāng liǔ), Elaeagnus angustifolia, is a thorny tree native to China. In English it sometimes referred to as silver berry. Alternate names include Russian olive, oleaster or wild olive. These alternates are referring to the trees fruit, which visually resembles olives, although the two plants are unrelated. The fruit is fragrant sweet but seldom eaten due to its dry, mealy texture but surprise, surprise the leaves, fruit and bark are all used in TCM. The only culinary application I’m aware of is that the leaves 香柳叶 (xiāng liǔ yè) are used to remove “fishy smells” from fresh fish. I have told them that if their fish is smelly, it isn’t fresh. They don’t believe me,

@Ann_T Beautiful, except I feel cheated out of the YP 😉

Roast beef dinner tonight. Sterling Silver Medallion cut Top Sirloin roast. Skipped the Yorkshire puddings tonight and just kept it simple with mashed potatoes, au jus, and buttered peas. And extra hot horseradish

Made some lobster tails with béarnaise for my dad’s birthday. Classic.

I had actually been thinking about chocolate Gateau Basque from seeing a version sold by Dandelion chocolate. That and this thread prompted me to try this recipe.

@Shelby that is so true. My husband absolutely refused to eat stroganoff. He hated it, but for years he happily ate my beef and mushrooms in gravy with sour cream. It was one of his favorite dishes.

I planted three tomato plants yesterday! Veranda Red.

Wow - I had no idea! Is it a general holiday or do people have to arrange time off from work for this, ahem, religious observance? I had no idea there was such a thing as a liquor belt. The things I learn here! Today’s lunch was the Fish in Paper, Spring Edition from Ari Kolender's How to Cook the Finest Things in the Sea, recipe available online here. Before cooking: And after, with a handful of tiny tomatoes thrown in for color: He suggests serving this with crusty bread and it was indeed perfect for sopping up the liquid that’s steamed out of the fish, veg and aromatics inside the parchment, no dilution, pure flavor!

If you can eat this, you can have some pasta! He just doesn't like the name. Call it something else, and you never know...

One of these looks as if it's made by the students who don't graduate, the other looks like it's made by people who...know what they are doing. Where do these take place?

I'm absolutely loving reading through this thread @liuzhou. I'm a big fan of Fergus and St John. Thanks for putting it together. There's also cooking en vessie, where (usually) a chicken is poached inside a pig's bladder- which is later discarded because it's basically rubber https://en.wikipedia.org/wiki/En_vessie?wprov=sfla1 Sorry for the necrobump

I'm not entirely sure about eG's policy on this, but I'll send it to you in a PM. Jim

Pizza night … DW came back from running a bit too late (likely there was running plus gossiping), so all three pizzas were done already, yet still warm to hot (thanks, 0.5 inch steelplate 💪). Top: Speziale - salami, ham, mushrooms. Bottom: Tyrol - sour cream as a base, potato, onion, air-cured sausage. Vesuvio - spicy fennel salami, mushrooms, fresh mozz & chili flakes. Because it was close to bedtime for little one, we opted for two episodes of Futurama instead of a full movie. No complaints 🤗

@ElsieD Wow. I should have purchased a few , and smuggled them into Canada ! this item ( CA ) https://www.amazon.ca/GE-PROFILE-Indoor-Smoker-Small/dp/B0DM6WTRKK/ref=sr_1_26?dib=eyJ2IjoiMSJ9._Ht8vrPSCsElmo29_j9Yc0cWvLacaM2ud0DvJIi8OP1TFUcwZfbdHWLlrZcoGC0hVy5vsoc5BIGqfD5j2BAmT0SUG90xxv7-2u3yRDOCZKk4HC-Zy6eOjdP0HeN1zH6_Mbf_P0ow4Sy3hc1ys3TFCAtIEg1I_V31TvzytjwYYmhdh_SPjnPS-wEE7YtcutTyH9nhH9vuPlo6mjXf0iNPzgpJ0-f22UVwoHjuA4L4dBheXfaHUkfncOnczx6ATBO0ikMfMkN_lcHqdH0YwihBEovuwQyccKCGT2sN4xXjiwY.-tZLqZk67wY-pIMpE0uV0b8UQbye6UwqUStz7O_alVA&dib_tag=se&keywords=ge+indoor+smoker&qid=1748889885&sr=8-26 $ 122 CA is $ 31 in the USA. I thought that price was steep

This is a new-to-me entrée and I pretty much enjoyed it. For openers, the noodles had a decent texture although a little more "snap" might have been nice. The dish was adequately saucy and the peanut flavor was fine. There was a subtle, underlying sweetness to the dish, perhaps from the inclusion of some carrots, and there was an acceptable amount of chicken. Being a noodle dish, the chix played backup, but did so nicely. The dish was a little bland for my taste, but for others it may be just right. Adding a blend of red pepper, szechuan, and gochugaru chili flakes made the dish sing for me. 'Twas a lovely choral arrangement.

$1,823.09 is today's price listed on Amazon by a non-amazon seller.

Unapologetically inauthentic Jap Chae. Side of serving tongs wielded by hungry, slightly impatient spouse

Dipped fries or “dabs” are fires that have been dipped in batter prior to being fried. The primary advantage to them is that they stay crispy when they get cold. I look at an establishment selling them as akin to a workman showing up to a job site with a pillow and paperback novel. Fries should be hot. No excuses. This advantage has led to them being widely adopted in the US fast casual market. I am heartened to hear that they are a mystery to you.

What does „dipped fries“ refer to ?

Today's Amazon price: $559.99.

Jim’s, would you be willing to share, (reshare) the formula?

Have you seen the potato prices in Costa Rica? Actually, I'm not much of a fan of fried potatoes. I make them for Carlos because he loves them. And I had the tail end of a package of tots and the tail end of a package of french fries. If you enlarge it and look very closely I think there's a ninth fry hiding underneath.