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@JoNorvelleWalker So if I already have a Kitchenaid, I don't need one of these, right? Right?

That has quite a shine on it! It looks as though it's folder over several times, too. Have I got that right?

The hot dog maker's new owner is Smithfield. https://apnews.com/article/nathans-famous-hot-dogs-smithfield-merger-9927a1f0fde1ff32c2f95dc4949d3dfd

Lardy cake... Having not made one in a while, it was a nice reminder that it's worth giving butter a day off from time to time.

兰州拉面 (lán zhōu lā miàn), Lanzhou hand pulled noodles in soup with beef. Lanzhou city is the origin of hand pulled noodles. The city is mainly Muslim, so no pork. Served with 馕 (náng), the Lanzhou type of naan bread. From my local Halal (清真 - qīng zhēn) restaurant run by a lovely Lanzhou couple. The husband pulls the noodles to order.

Yes, light and compact. It needs suction cups to hold it down. I see no markings on the bowl but the size is about the same as my 5 quart KitchenAid mixer bowl. The rated capacity is 1.5 kg of dough. I usually make 1 kg at a time. Don't get flour on your skirt.

Thanks for that writeup. It looks like it's quite compact! Are those measurements right? And yet the bowl is 5.3 quarts?

I've been evaluating a new dough mixer for Amazon: (eG-friendly Amazon.com link) It works with my usual quantities of dough that are too small for my three stand mixers. I have another dough mixer that works well, but the new Sunvivi is better. For one thing the Sunvivi bowl sits flat on the counter, which the other mixer's bowl does not. Very pleased.

Mine is not as gritty as that pic ishows

I used unsalted butter, most noticeable at roomtemp, not when warm, such as spread on toast. I didn't strain, er se, just poured off the liquid carefully and skimmed any crud off the top.

This pretty specimen is a 龙胆石斑鱼 (lóng dǎn shí bān yú), Dragon Faced Grouper. It is a man-made hybrid of Lóng Dǔn" (龙趸), The Giant Grouper (Epinephelus lanceolatus) on the male side and 老虎斑 (lǎo hǔ bān), The Brown-Spotted Grouper (Epinephelus fuscogattus) on the female. Its versatile flesh is suitable for a wide range of cooking methods. It can be simply steamed and finished with soy sauce, braised with fermented black soy beans, or used in soups and hot pots. .

Today’s travels took me past Box Hill Pizzeria and Crab Cakes, so it was an easy decision to sample their wares. Huge chunks of backfin in that crab cake.

eG Guidelines notwithstanding, it's impossible to separate food from politics. This NYT article (unlocked link) talks about the effect of the recent antagonizing of Canada on the economy of a town in northern Vermont, including that of Jasper Hill Farm (Harbison cheese, among others).

No idea, sorry. I do know they have a great flavour and are not at all stringy.

Chicken kabob wrap from Good Things by Samin Nosrat This appears as one of the “three ways to use” the Tahini Sbagliato dressing in this book. Chunks of chicken thigh are marinated in the dressing, skewered, and grilled. A mix of veg, in my case, shaved Brussels sprouts, watermelon radish and cherry tomatoes get tossed in the same dressing and piled onto flatbreads (I made the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want to Be), spread with whipped tahini, and the grilled chicken.

Cheap Tuesday date night last night. Our local theatres sell tickets for all shows for 5.00 on Tuesdays. We went to see Song Sung Blue. True story about a couple in Australia who rose to fame with a Neil Diamond tribute. We both enjoyed it. Then we went to our favourite hole-in-the-wall Mexican place. Cieto Lindo. It's tiny and not licensed but the food and surroundings are authentic Mexico, good portions and pretty cheap. Both of our meals were under 20.00 and we both brought some home. First pic shows how tiny it is. We were sitting at the far end of the restaurant from the door and the pictures shows the whole place. I had chile rellenos and my husband had a chimibirria. Both served with lots of rice and beans. ETA that I realize that a chimibirrio is not authentic Mexican. The flavours and ingredients are.

Good for you for trying!

I heard back today from the assistant to my local Member of Parliament concerning my inquiries re the Pistachio recalls. She sent me 3 governmental addresses I could access...and have already done so long ago....in response to my inquiries. She went through the motions...but maybe that's all that is available. Oh well...

Gritty ghee:

I bought these by accident. They are outside diameter 4 7/8" inside diameter 4 1/4 water weight 217g water volume 7/8 cup https://www.amazon.com/dp/B083962QCL This is what I bought (correctly) Same as above 5 1/2" 5" 400g 1 1/2 cup https://www.webstaurantstore.com/bakers-lane-5-3-4-x-1-13-16-extra-deep-foil-pie-pan-pack/999PIEBL6EDEEP.html

I think I still have some of these at work. If so, I can send you some if you like. https://kitchendance.com/products/6-heavyweight-foil-mini-pie-pan-deep-677

Either milk solids or fat crystals. Or salt, if you used salted butter. Gritty while cold, warm, or both? Did you strain it?

Google is your friend … https://heartswithfingers.com/blogs/news/how-the-grainy-texture-reveals-whether-your-ghee-is-truly-pure?srsltid=AfmBOoqMIIbmuM8auTDvcA-g1Nr0ZtjGfUJXUS5z7jYtC5U06Phs_MMU

Some time ago, I made a batch of ghee, following what I thought was previous techniques ... it's not difficult, there's relly not much to follow. The results were typical except that they were a little gritty. If you can imagine the crystals in aged Reggiano, broken up, dissolving on your tongue, that might be close to what was in the ghee. In any case, has anyone experienced something like this, does anyone know what might cause the issue?

@TdeV I presume so but I don't know so. The best person to ask would be @JAZ.