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I looked into this as far as I can tell its a smaller Breville food processor ? https://www.breville.com/en-us/shop/food-processors so the they have a 9 12 and 16 ? cups ? w versions called ' Parasite ' and versions called ' Sous Chef ' >

Today's first study : EtOH 6.9 % dry , tart , possibly a bit more tart than the others. I taste a bit of something , not in the Boston Heirloom , but I can't tell you what that is. studying the back , this has Pinot Noir skins in it . no apple variety mentions. I'm enjoying , but Ill sub Bos,H for it next time . no real reason. its looking like a two can day.. why not ? 95 F ++ Tues, Wed , possibly thursday cool enough ( 66 F ) inside for a sl buzz.

Been doing a good amount tacos and fajitas recently. Got a tortilla press for Christmas and now I can consistently make pretty good ones in very little time. Keep an eye out for sales on Masienda’s masa at Whole Foods. Last night I grilled a NY strip steak. Tacos weren’t the original plan, but but dinned turned out great regardless. Some fajitas from last week.

Seems to be all about chopping and cutting, something I’ve never used my processor for.

I just watched the video on this new FP! The capacity to dice made me swoon. And, I love the smaller size. Get enabled here.

For ส้มตำ (som tam), when you can cut or peel it without breaking your knife or peeler in half. The one I bought is literally rock hard, but should be OK after a day or two on the counter. It can be difficult to be sure, but if there is even the slightest give when you press it's good to go. I use a peeler to peel it (of course) but also to cut it into strips which I then pound to tenderize. This recipe is basically what I do.

I'll be dining on Friday at Bessie North House in Canning, NS on Friday, thanks to the efforts of a cousin who lives in the area. It's a tough reservation to get: they do 12 covers, one seating, 3 nights/week, and the entire season typically books up in minutes. My cousin has been trying for three years to get a four-top and finally succeeded, and I'll be one of the party. Can't guarantee photos (or the quality of said photos, should they happen) but I'll do my best to offer up a description after the fact. https://www.bessienorthhouse.com/

I have some catching up to do, and will try to get back with a fuller post later on, but I've been up to my eyeballs in work for this past few weeks (a new and lucrative project, which will roughly quadruple my income until September...exhausting, but much needed!). The TL;DR version is that my experimental early plantings met with mixed success, but I am already harvesting copious quantities of kale and lettuce and my shelling peas are setting pods. Last year we experimented with mushroom spawn and had modest success, so we're trying again. We have shiitake and chestnut mushrooms as well as three kinds of oysters; of which we've so far seen a small flush from the blue oysters. Last year's success was the bed of winecap mushrooms, which gave us 25-30 pounds by the end of the season, and those are beginning to flush again as well. I didn't weigh my first harvest (2 nights ago) but I'd guess it to be in the range of 300-350g or about 3/4 lb.

Had som tum at a Thai restaurant last night, how do you know when a green papaya is “ripe” for use?

That's equal parts jaw-dropping and hilarious.

When I first arrived in China in 1996, asparagus was totally unavailable, to my distress. The eight and a half week long English asparagus season, traditionally between St George’s day on the 23rd of April through to the Summer Solstice on the 21st of June was the peak of my year before I moved. Still the best asparagus in the world. In London it is often known as ‘sprue*’, ‘grass’ or 'sprue grass' as well as its regular name, although when he was a child, my son insisted it was ‘sparrow grass’, a name which lingers in the family. We ate it almost every day when we could. When asparagus arrived in China a few years ago, no one knew what it was, but they decided it looks a bit like bamboo shoots (they are very imaginative), so called it 芦笋 (lú sǔn) which literally means ‘reed bamboo shoot’. Many still think it is a type of bamboo. At first, it was only available as fat, over-woody spears, but they learned to pick it earlier, although they still prefer the fatter ones. Pencil asparagus is rare in supermarkets but one vendor in my local wet market usually has it when in season. Still nowhere as good as English, though. Only about a year ago, did I find white asparagus - spargel and that was online. It is still only available that way. Not that it bothers me; I’ve never seen the attraction, although one German woman who was living here called me, almost in hysterics, demanding to know where I found it after I posted a picture containing it on Chinese social media. I don’t get it it, but was happy to tell her. The locals tend to stir fry it with garlic as they do with most green vegetables. I pan roast, steam or fry. Pencil asparagus I often eat raw. Breakfast * ‘Sprue was originally only used to describe low quality asparagus although by a process of linguistic amelioration is now used for all asparagus, at least in London.

I picked myself up a nice 青木瓜 (qīng mù guā) today. 995g / 2lb 3oz of 'green tree melon' to give the literal translation. What you know as a green papaya, Carica papaya. Originally, native to Mexico and Central America, they are now widely cultivated across SE Asia and southern China. I feel a Thai (มะละกอ), Laotian ((มะละกอ), Cambodian (ប៉ាផាយ៉ា), Vietnamese (đu đủ) papaya salad in my near future. It's rock solid at the moment.

Thanks. It was the manual version I was thinking of.

Pork Country Captain over red rice (the dish, not actual Himalayan red rice)

It would seem Pimm's is not the only beverage with supply issues. The other night when a kind friend drove me to the ethanol emporium, I was no sooner in the door than I heard "I can't get your rum!" Apparently Wray and Nephew is not to be had in New Jersey.

I was asked earlier today (not here) what the difference is between jiaozi wrappers and wonton wrappers and thought I'd also put the answer here for anyone who doesn't know. Easy really. 饺子皮 (jiǎo zi pí), jiaozi wrappers are round and slightly thicker than those for wontons. Around ¥3 / $0.41 USD per 250g They aren't really pink; that's the lighting. 馄饨皮 (hún tun pí) or 云吞皮 (yún tūn pí), wonton wrappers are square and slightly thinner than those for jiaozi. Around ¥4 / $0.55 USD per 250g Both are often sold for less that ¥1 / $0.14 as a loss leader by stores that offer delivery. Most people use these rather than makng their own. 皮 (pí) means 'skin'; not wrapper.

One from the UK re sandwiches This is where some people find out that the sandwiches sold in different çompeting' major chains all come from the same factory. Full story and sandwiches concerned here.

So it's fair to say... you bit the bullet?

I'm putting this here because a) it's a stupid idea and; b) it's not worthy of a dedicated topic. I just found that Subway, a company which specialises in exotic sandwiches from the deep depths of despair, has started a delivery service and is offering to send me their wares. From Beijing. Beijing is 1,885 kilometers / 1,171 miles away! They give me a choice of Colorful vegetable sandwich, Tuna sandwich, Roast Beef sandwich, Original cut chicken leg steak sandwich, Italian classic sandwich, Teriyaki Chicken sandwich, Turkey breast sandwich, Salami sandwich, Western ham sandwich, Five Black black pepper chicken sandwich, Black pepper thick cut steak sandwich, Dynamic fish Fish Shrimp sandwich, or Avocado shrimp bacon sandwich. Somehow these have all been carefully costed and are a mere ¥65.77 / $9.06 USD per sandwich, no matter what my choice. There is an additional charge of ¥23 / $3.17 for delivery irrespective of how many of these delights I require. No information is given on likely delivery time, but the usual motor cycle delivery would take days and the flight from Beijing is around 3 hours but getting to the airport probably longer. Are they insane? PS. I can buy a full three course meal for delivery in 20 minutes for around ¥25. PPS. I've spared you the pictures. Wouldn't want to put you off food for the week.

No, but i have eaten and love rocky mountain oysters!

An update on this. We are well into winter, getting several nights in a row of frost and above freezing days. The experiment is going very well with more tomatoes ripening on the vine enough to bring indoors to complete after they start changing colour. These are on the south side of the house, which is the shady side in this hemisphere and don't get a lot of sun at this time of year but may get some tempering from the brick wall. They aren't the best tomatoes but that may be due to whatever the seeds came from. You can see the grey water overflow that happens when the pipe to the back of the property backs up, which is how I assume the seeds arrived. I'm sure it isn't a design that would be allowed these days. I was going to take a new picture but someone decided to harvest.

My Ninja personal blender is at least seven years old and going strong. I love it. I think it was developed to compete with the Nutri-Bullet or so-called Magic Bullet. Remember those long-winded infomercials when they first came on the scene? I bought it after using my brother's Nutri-Bullet and found that it was more powerful and just all around better than the bullet.

Yeah, 200 cakes/hour is a lot but the OP didn’t offer much detail, so who knows?

Dragging out the big guns! 🤣

You're in MT, so you must mean Mountain Oysters!