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Thanks for these tips. We are expecting 39°C today, but will put the air on before it gets too hot inside. I might get an esky out to put it in. That’s easy enough to do. Thanks again.

Damn straight it is … that’s the reason why I love cooking rabbit. Rabbit is essentially only liver - a huuge liver … makes you wonder if those critters drink heavily between carrot snacks.

Being in the NYC area, I had grown up with pizza, but the idea of the cheese was intolerable so I would pick off the cheese!

I was also a very picky child. I remember my cousin telling me in 5th grade about pizza - something I had not even heard before, and would not consider eating because the tomatoes on it were warm … unthinkable ! There is always hope. And we keep inviting them, and prepare „our“ food which eventually will wear them down 😎

Made a Detroit style with KA’s pizza dough for any pan. Nice dough when you need something faster.

@Neely those eggs are gorgeous. And your mango @C. sapidus! Pork sausage, french toast with butter and honey (no syrup for me!) and unpictured black berries

Marcella's Lemon Roast Chicken: Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat. This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo bird is nice as it comes with head, neck, feet, gizzard, heart and liver. The liver is the cook's treat. FWIW, I've been doing something similar with the liver for years decades. Simply sauté the liver with most of the seasoning stuff JP uses in the video!

Those sound delicious but have never seen them at Aldi's US.

The last of the Sukhi's Butter Chicken I got at Costco a while back--had to use it or freeze it and freezer is full. Added some asparagus and a few grape tomatoes. I have leftovers for lunch today.

This probably would have been me. I was the pickiest kid on the planet when I was growing up. There's hope for them, yet!

Very nice - Schweinenacken at its best. If you want to venture into German cooking, this cut serves as the base for plenty of delicious concoctions. Since you have quite some I’d like to recommend Sächsiches Bierfleisch (or Saxonian beer meat). This short video is in German, but pretty straightforward.

It’s always a bit of an hit & miss situation: some are quite happy with our dinners, and sometimes I get feedback from the parents that they enjoyed a lot (including the occasional “how did you get them to eat that ?”). Yesterday was such a case - he had sashimi, edamame, gyoza for the first time and he liked it so much he had to tell his mom immediately when he got picked up. On the other hand, we have for example a semi-regular house guest who considers any topping on a plain pizza pie an insurmountable challenge, who couldn’t eat his hotdog bun because it was made from brioche dough and once requested spaghetti with tomato sauce, which silly me topped habitually with freshly grated Parmigiano, only to eat it then myself (while he got an unadulterated portion). The things we endure for our kids 😎

Maybe sacrilege, but Aldi frozen chicken, leek, and camembert pies aren't too bad. Good on you for trying to make your own.

The acquisition makes little difference. Smithfield has held the rights to manufacture and distribute Nathan's in North America since 2014. Those rights expire in the 2032 so Smithfield wanted to make it permanent. The Nathan's hotdogs you've been eating for over a decade were Smithfield all that time. I'm no fan of Smithfield products. Their American "bacon" is tasteless. https://www.foodengineeringmag.com/articles/103485-smithfield-foods-to-acquire-nathans-famous-for-450m

Not sure this is helpful, but I have a laboratory hotplate that heats up to 380C. And a laboratory stirrer for stirring viscous things like honey. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link)

Fuchsia Dunlop meal tonight. Chicken with chestnuts . . . . . . and dry-fried green beans. Microwave cilantro rice to go with

Came home after work on Friday to a large, heavy box that had been delivered that afternoon, addressed to my husband and I. The contents were a large gift basket of fruit (from Costco) from our neighbor. Last weekend I had shoveled her driveway and I guess she saw me on her Ring camera. Quite unexpected, and lovely.

I haven't made a complete meal in a long time, between coming back from vacation and recovering from the time change and lack of sleep, to work being crazy. Unfortunately, I pick the weekend of the "storm of the century". I assumed, being in NYC, the land of restaurants and food delivery, that the supermarkets wouldn't be ransacked as they are reported to be in the suburbs, but I was wrong and really wrong. In our new, giant Wegmans, the only thing left in the entire chicken area was 4 family packs of wings. Crazy. Anyway, I was already defrosting some home made roti canai, so no going back.... Chicken wing kapitan curry Roti Cucumber salad (cucumbers left over from last week)

I'd honestly thought that was a pan-Canadian thing, at least among those of, say, early Gen X and up. It was very much universal in the Maritimes when I was growing up.

Still fooling around with variations in a theme: Miso glazed steelhead over sesame ramen with baby spinach

Lovely looking crock! it should work, but your high temps might cause some issues. I've usually been told that vegetables like to ferment at temps around 18C so yours might develop a little too fast? https://www.fermentedfoodlab.com/tips-for-fermenting-in-hot-weather/

Oh my, that could be embarassing. That being said, when I moved to Saskatchewan from BC for a job contract, I was in a grocery store looking for what I call napkins - things to wipe your hands and mouth on while eating. The teenage stockboy that I asked for assistance, looked horrified for a minute and then led me to an aisle and pointed - "half-way down." Yes, he had directed me to the feminine hygeine section. Apparently two provinces over, they call the serviettes, not napkins.🤣

"What could be safer than a bowl of noodles?", you might think! Be careful. Noodles 🍜 are 面条 (miàn tiáo) in Mandarin. Falling tone then rising tone. Slip up and use both with rising tones and you'll have ordered 棉条 (mián tiáo), a tampon! These are rice noodles. For some reason I don't have a picture of a bowl of tampons.

Indeed. And have done so for decades. Back in 1970, as a student, I had a lousy summer job in a London candy/chocolate factory. Everything went through a metal detector. If you cut your finger, you had to use a special Bandaid type dressing with metal wires embedded within so that if it fell off into the mix, it would be detected. Put me off chocolate for years. That was almost 60 years ago!

I managed to score a proper crock at a second hand store last week. Yesterday we mandolined half a large cabbage and two fennel bulbs, massaged them with salt and crammed into the crock. Hope it works, cross fingers for me please 🙏