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Rea and Bona brands of Genoa salami are being recalled for salmonella. Affects Alberta, Manitoba and Ontario. https://recalls-rappels.canada.ca/en/alert-recall/rea-brand-genoa-salami-and-bona-brand-genova-salami-recalled-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

I have been getting a lot of advertisements for Suvie now. Ironically, every time I watch live tv there’s a Tovola commercial. This is the commercial I keep getting, on their home page: https://www.suvie.com It does not appeal to me at all. And I call bs that one machine can supposedly bake, air fry, sous vide along with another 4 settings. I still like my Tovala as a higher end toaster oven but it doesn’t air fry. It does steam well. but this Suvie looks like a monster in terms of counterspace and space don’t even bother to look at the cost of meals. I figure if Tovala takes off in popularity, I’d be willing to subscribe if they offered more choices.

First day in the alps: after some „mountaineering“ and the respective rest periods … … I assembled some aperitif, enjoyed with a limited edition chuhai from my mancave edition … Then, local cheeses, cream & fresh pasta led to … Käsespätzle. Enjoyed with local wheat beer … No complaints 😎

The snails are usually stewed and, here, very spicy. You could use a crabmeat pick, but toothpicks are more commonly used. Most Chinese restaurants have toothpick dispensers on each table, whether they sell snails or not. Conches and snails are technically larger sea snails, although popular nomenclature distinguishes.

I jsut realized that I've never knowingly eaten a snail, unless you want to count conch. Even then, it was a restaurant's treatment and not mine. How does one cook those snails? Steam? Boil? Bake? And how is the meat extracted from them? Some sort of pick, like a crabmeat pick?

Part of my French heritage on my mother's side, means that I grew up regularly eating terrestrial gastropod molluscs, specifically escargot, snails. Love 'em. When I moved to Liuzhou, I didn’t know about the city’s deep affinity to snails. But was delighted to find out. The city’s signature dish, Luosifen is snail flavoured noodles. But I’ve never see terrestrial snails here. The rice noodle dish is made with aquatic snails, Margarya melanioides, a type in the family Viviparidae, the river snails. These are known as 螺蛳 (luó sī), hence 螺蛳粉 (luó sī fěn). They are widely consumed, not only as an ingredient in luosifen but several other dishes. The intact snails and their de-shelled meat are both sold in supermarkets. 螺蛳 螺蛳肉 - luosi meat Another snail we see is Oncomelania hupensis guangxiensis, a species of very small tropical freshwater snail, an aquatic gastropod mollusk in the family, Pomatiopsidae. These are a local subspecies in a family native to east Asia. These are completely overshadowed by 螺蛳 (luó sī) and are rarely seen; in fact when they are, they are always mislabelled – They are correctly 钉螺 (dīng luó), literally ‘nail snails’, due to their pointed nature. They are also prone to the schistosomiasis blood fluke parasite, and the paragonimus lung fluke parasites. The Chinese name for snail fever (bilharzia or schistosomiasis), disease caused by schistosome parasitic flatworm is 罗汉 病 (luó hàn bìng), literally ‘arhat sickness’, attributable to the Buddhist monks who fed on them. I avoid them. Parasite infested monks and snails! Then we have sea snails (海螺 - hǎi luó). Again, there are multiple species. I have no idea which these are. Usually only found in seafood restaurants and seldom in supermarkets or wet markets. It’s actually easier to buy the empty shells than the meaty ones. Those are used in the decorative arts. Sea Snails 🐌

Deadly Dinner Party (eG-friendly Amazon.com link) The Kindle preview should tell everything you need to know: "The source turned out to be garlic packed in oil, which was supposed to be kept refrigerated but had not been." "...an eight ounce jar of Colavita minced garlic packed in extra virgin olive oil."

I think there are two types of such ennui, although the two can sometimes coincide. a) Cooking ennui. Sometimes I just can't be arsed with the shopping, cleaning, chopping, stirring etc. When that strikes, I just go out or order meals in. b) Eating ennui. Obviously more dangerous. Sometimes, although hungry, I just can't be bothered with the whole eating exercise. This is especially annoying, after I have spent hours preparing and cooking an eight dish meal for friends and then just feel totally uninterested in eating it myself. It's easy for this to last a few days. I usually ease myself back by making a simple, slightly spicy lentil soup. Or just have cheese with bread or crackers.

Today’s dessert is a combination of three strawberry elements, strawberry cake made with sour cream, strawberry gelato and strawberry sauce. I usually don’t bake with strawberries, but this cake is the exception. The cake is moist and light and the sauce is a perfect accompaniment to both the cake and gelato. ( cake and sauce adapted from Natasha’s Kitchen)

I wasn't working today and it cooled off enough that I decided I was going to cook something special that I haven't made in a couple of years. Julia Child's Sauté de boeuf à la Bourguignonne, with some minor adjustments. Beef tenderloin filets in a wine sauce with mushrooms and pearl onions. Or in this case small Cipollini onions because I couldn't find pearls. Much easier to peel than the pearl onions.

@FrogPrincesse Your apricot galettes look so delicious. Love when they have that tart edge to them. I wish apricots were available for a longer period of time!

Yes, in the same boat. I generally have crackers and cheese when all else fails.

I found a site that may offerwhat I'm looking for, and another couple of recipes that may be close (hard to say without seeing the original, although I'm looking for ideas as much as the recipe. Never heard of Google Books, but I'll explore that as well. Thanks.

My post includes the names of the recipes as they appear in the book, its title and authors. Since I own the book, I haven’t searched for the recipes online but you might try via Google Books or just a basic search. If that comes up empty, post back and I can try to paraphrase them for you.

For me, minimal prep food includes an omelet, tuna salad, leftovers, or just a can of sardines with hot sauce. Or, as weinoo says, go out for dinner. Hope your ennui is soon on its way. 😉

Dinner was nearly all Mrs. C tonight: Steelhead, seared to remove the skin and then baked. Very simple - just lemon juice, S&P - but very tender. I had mine with some tartar sauce from the other day. Beet and baked rhubarb salad with fried plantains, parsley, shallot, and a dressing of olive oil, pomegranate molasses, and champagne vinegar. I would happily eat that in a restaurant. I had mine with feta cheese. My only contribution was frying the plantains.

That sounds like an amazing tuna salad thing. Can you provide the recipe(s) or a link. I'd love to play around with it all.

I believe this is the first tuna melt I’ve made. Zero expectations as I only had one before and it wasn’t good but this one was excellent. I was also hungry 😋 This is the Tuna Melt with Charred Jalapeño Pickles, Chives, and Provolone from Sunlight and Breadcrumbs by Renee Erickson and Sara Dickerman. It starts with making a batch of the Charred Then Pickled Jalapeno Peppers with Onion which are easy and good. In addition to the pickled jalapeños, the tuna mix includes fresh serrano chilies, capers, onion, chives and just enough mayo to stick it together. I used a mix of mozzarella and English coastal cheddar instead of Provolone. No complaints. .

@Smithy, one thing I do NOT when ovetaken by said ennui is make a salad. I hate making salads with lettuce anyway; it seems like a lot of labor, washing and chipping and mixing dressing, etc. In this situation I make a cheese omelet. If I can still walk over to the fridge I might have a raw carrot and/or an apple and crackers.

I go out to dinner.

@FrogPrincesse beautiful! Love tart apricots and yes, they are wonderful for baking.

Those are gorgeous! Thanks for the reminder that cooking apricots intensifies their flavor. I'd forgotten that, even though I've used that trick on other stone fruits.

I've got no advice because I'm suffering from the same thing. For about the last month, the only thing that appeals to me for lunch is salami sandwiches on homemade bread. And yet, like you, I have two refrigerators full of food. I'm anxiously awaiting to hear some good answers.

I believe I just coined that term. Culinary Ennui is the exact equivalent of looking at one's wardrobe and thinking "I don't have a thing to wear!" And it's just as ridiculous. I mean, look at this refrigerator! The freezer compartment is similarly packed. There's another refrigerator / freezer combo and a separate small freezer in the garage. They're all packed. It's an embarrassment of riches, and I know I'm very fortunate to have this wealth. Still...I just spent a preposterous amount of time thinking that I'm hungry and need to eat something, and not being able to think of a thing I wanted to eat. Coooked beans? No. A sandwich of some sort? No. Green bean salad? Cole slaw? Too much work to make. Some, maybe most, of this Culinary Ennui is due to personal issues that are affecting my mood and energy. I have a singular lack of ambition despite oodles of things I need to be doing. But is that all it is? I dunno. I just know I need to do something about it. There's no point in having all this food if I don't want to eat it. So I've thrown together a green salad to provide some sustenance while I contemplate this issue and toss it out for discussion. What do you do when none of your food options appeals? This is related to, but not quite the same as, Help! I've lost my cooking mojo and I want it back! except in the sense that I'm the only person cooking or eating in this household.

I also love apricots. Cooking them intensifies their flavor so it makes even mediocre apricots taste good. I made these individual galettes last weekend. The apricots were a bit tart (I added only a minimal amount of sugar) but I didn't mind.