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Tonight’s dinner is rack of lamb and corn on the BGE, mini Yukon gold potatoes and the last of the Paris market carrots from my garden. I sauted the leaves of a Brussels sprout with the carrot and potato.

Surprise, surprise. After all this time, I've just learned that if you're selecting an oven temperature from the front panel and, keeping your finger steady on the + or - button, if you lean your finger to the left, the temp will go up (or down) in tens of degrees, instead of one degree at a time. (I don't use the app, except for dubious Anova toast 🙃 ).

I lost one of the little rubber feet on mine a few years ago. I ended up replacing all of them, and they're much grippier than the originals. I don't know if that was because of age, or if they changed the material. It used to walk a bit when working hard, but it dosn't move anymore.

I went to the waffle place again for lunch. Chicken & Waffles….But Make It Fancy Two pieces of chicken breast, covered with chili apple slaw and sweet orange marmalade, on top of a golden waffle, sitting on a bed of fresh spring mix, creamy orange ricotta, and crispy bacon bits Salmon I Used To Know A trio of savory brioche waffles topped with smoked salmon, herb caper cream cheese, and peppery arugula. Finished with roasted lemon slices and pickled onions. Hass, Queen! A savory vegan waffle topped with fresh spinach, olive tapenade, sliced red onion, and crisp cucumber. Roasted cherry tomatoes and creamy roasted red pepper hummus add depth, while a drizzle of balsamic and creamy avocado complete the dish.

Can I subscribe to this channel? Looks fascinating.

Purely for fibre

Why would one want to do that?

I will never again forget that my food processor has a dough blade in addition to a chopper blade. It worked fine for mixing the same pastry dough as before, with no hazard to my fingers.

Perfect cacio e pepe, decoded: an Ig Nobel prize-winning research study. Here's the original journal article. From the original article:

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

Char Siu ribs: Breaded Pork Chops with Cream of Mushroom Soup

Buttermilk Biscuits, scrambled eggs and conserve for brunch.

When we first started visiting MEX in the early 2000's many restaurants had Pollo Milanese on their menus. I wondered why all the little local Mexican restaurants were serving an Italian dish?? It was also listed as a filling at hole-in-the-wall torta (sandwich) places. All the local butchers sell pounded and raw but breaded Pollo Milanese. Today I made one into Chicken Piccata. Thanks to the butcher shop I was able to skip the mess of pounding, egging/breading. Literally the meal was finished in 15 minutes, frying to serving. Here's today's dinner pics,

@Smithy my kind of sandwich . The Real Deal . that deserves to be Copy and Pasted somewhere for sure !

I just added Meyer zest and rosemary to a loaf I have been making. I would post the recipe, but after the first loaf, I’ve had issues with it. The original recipe had a 92% hydration, and it’s been giving me problems. I dropped it to 70%, so if I can work out the issue, I will post it.

At last, the BLPT sandwich I set out to make here for dinner a couple of days ago. The supply of bacon I cooked then has dwindled in other sandwiches, salads and little snacks, but I managed to save enough for this delicacy! It's a good way to use the heirloom tomato, too.

I feel your pain! A couple of years ago I found a wonderful mat that is specifically designed to fit a KitchenAid. It really, really helps... (eG-friendly Amazon.com link)

Yes, we did. Yummy things, aren't they.

No, I wouldn't second guess anything at this point. So far no metallic taste symptoms but I do use wooden chopsticks often. In my case it isn't the fork that tastes bad, it's just that what's on the end of it often tastes like cardboard. But I have my reliables that work for me. Until they don't, of course.. And then I take another tack.

In my limited experience with chickens, they seem to have an extreme "GET OFF MY LAWN" attitude and will happily murder anything unfeathered (and an appropriate size). They can be right little bastards.

Oooh, looks delish! Could you please provide a recipe, or general instructions, for your rosemary Meyer Lemon bread?

I had a dozen egg whites in the fridge demanding to be used up rather than thrown away, so breakfast yesterday was waffles... With the machine still out on the counter come dinner time, and six whites left, I thought what the heck and made some more... ...this time accompanied by spiced fig compote and faisselle (fromage frais) sweetened with the poaching syrup from last week's pear tart. With multiple bags of egg whites already stashed in the freeer, I wisely put the waffle iron back in the cupboard to avoid further temptation. In between, were these sesame and spelt cookies... The inclusions were dried figs and white chocolate... It was a pleasant cookie. Rolling them in sesame seeds didn't add anything flavourwise, but seemed to make them spread more. Next time I'll use more chocolate, and bake a little longer for crisper edges.

Very true! I added felt to the bottom of my Kitchen Aid’s feet and sometimes it will start dancing on the counter. When this happens, I keep an eye on it and make sure it doesn’t dance near the countertop edge. For the majority of my mixes it does not travel.

Chorizo, roasted chile Poblano, and dry-fried Shiitake mushrooms topped with an over-easy egg. Chiles, garlic, white onion, garam masala, and Mexican oregano in the mix, mellowed with a little coconut milk.

Hey @Pete Fred, this is you calling yourself from the future with the answer. It turns out you couldn't detect any difference, apart from colour... As you now know, that's your regular canelé up top, and the same recipe with the different sugar and flour below. So what have we learned? Not much really, except that canelés are damn tasty. But you already knew that, didn't we?