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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?

My bad, I've updated my original post. I didn't wanna hijack that thread.

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, have started a delivery servce and 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, Raw cut chicken leg steak sandwich (?), Italian classic sandwich, Terrayaki chicken sandwich, Turkey breast sandwich, Italian sausage sandwich, Ham sandwich, Five black and black pepper chicken sandwich (????), Black pepper thick cut steak sandwich, Vibrant fish and shrimp sandwich, or Avocado and bacon shrimp 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. Would want to put you off food for the week.

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

I think we need more details. what starter are you using? What milk? Full fat or ? Do you enhance the milk with milk powder? Etc? You may get better information in this long-standing Yogurt -making @ home topic.

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!

I dunno about that. I had a lousy one this evening at a pricey restaurant in Atlanta. A rather weird tasting gin and a wimpy tonic. No muddled lime and no mint, just a shrimpy wedge of lime on the rim. My husband makes a really good G&T. As for the Porch Swing, before last month I thought they were made with bourbon, which I don't care for. But a few weeks ago at a wonderful converted farmhouse in Becket MA called the Dream Away Lodge I had one made with gin. They must have had the very last bottle of Pimm's on the east coast. As soon as I get back to CA I'm going to pick up a bottle and I'll be in business. Recipes vary widely when it comes to the splash of soda. Some say ginger ale is good, which I do keep in stock. I find 7-Up too sweet.

Lots of great meals! I love onion rings when they are done well - those looke good. Keep feeling better - I always love your posts.🥰

Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.

Or maybe something like this?

Something like This? They also seem to be available in a six slice version. I used “pie cutter” for my search.

This is the weirdest thing... Same starter, same milk, same method. I was using a yoghurt maker and all of a sudden it just stopped working. At best I'd get sour cream consistency. So, I started using my Instant Pot. Same problem, maybe a bit thicker. I used to get a yoghurt that was so nice and thick, almost like watery flan, that when strained would get perfectly thick like the thickest greek yoghurt. How can it possibly be now that it's only mildly thick like regular yoghurt? What variables would be wrong? What can I check? Would love anyone's help. Milk: 2% or 3%, have tried both. Both used to work fine. Starter: Cultures For Health I don't add anything else. This culture can be used continuously with some from the previous batch. And I can tell you when it worked, we could go months using the last batch to start the next one never losing quality or consistency. We add the starter at 41C and leave it chilling in the fridge overnight after incubating.

Are you sure this exists?

Baby back ribs for my dad’s birthday/Father’s day tomorrow. Trying Anova’s rec for 155F for 18 hours.

As I mentioned in the Breakfast thread, health issues have kept me away from eG lately, but I have been trying to at least read things and, as always, am made ravenous by everyone’s cooking! Mr. Kim has been responsible for a lot of the meal procurement in the last month or so, so we’ve eaten a lot of meals out! Some recent ones - Jessica and I got lunch at a place we’ve been eating at for many years – through different cooks, managers, and even owners. It is still one of our favorite places. Fish sandwich and their incomparable spoonbread: I got the French dip and fries: The jus was so good – like someone had actually made it, rather than just opened a can of beef bouillon like so many places do. I actually made tuna salad: I bought a can of albacore in oil. It was first time in forever that I bought tuna packed in oil and maybe the first time ever buying albacore. Growing up, I remember that my mother’s family always used albacore – knowing them, I would guess it is because it tastes less fishy. I was just curious about both – I remember liking their version of tuna salad and everyone always says how much better oil packed is than water packed. It was good tuna salad, but a little bland. I think I prefer light over albacore. I’m finding it a bit dry. That seems like a weird thing to say with all the pickle brine and the mayonnaise, but the tuna itself feels dry in my mouth. I’m thinking it has to be the albacore. Not sure what being oil packed adds. Another lunch was some of that sad tuna salad on a bun with some really good slaw from a local independent market: (Please excuse the 'bites' - I was starving.) Mr. Kim had to go downtown to his office a couple Saturdays ago and I tagged along. Stopped at our favorite pizza place for lunch: Lovely crust on the bottom: Still my favorite slice in Richmond. And we shared a steak and cheese: One of my culinary embarrassments is that I love Taco Bell. They are doing a “collab” with Cheez-It (another junk food love of mine), so I had to try something: It’s a tostada – regular tostada toppings on a giant Cheez-It. The flavor was great, but the Cheez-it was very crumbly. They should have made it crisp – more like an actual Cheez-It. Weekday lunch with Mr. Kim at our favorite drug store café. He had the club and rings: I had a Sailor (a Richmond VA based sandwich – pastrami, knockwurst, and Swiss grilled on rye bread) and their wonderful fries: Most recent: Combination of leftovers – marinara from a chicken Parm dinner I made the other night and meatballs from a meatballs and brown gravy dinner.

I'm trying to find a vertical cake portion slicer, something like a cake portion marker but that cuts through all the way down, a bit like a large apple corer slicer. Is there a name that I can use for web searching as I always get results for the marker or horizontal slicers.

Thank you so much ... I think I will start with this.

Great posts/thread, especially the photos. Thanks for the Killarney pub ideas. We have a dinner to arrange there mid October. Awaiting your Dublin post, as we have a week there afterwards.

For all the Apple freaks who must have the latest (for breakfast). Image from Taobao.com