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Roasted Fall Vegetables with Harissa Mayonnaise - fennel, cauliflower, sweet potatoes, red onions and chickpeas are oven roasted with an oil-harissa mix. Finished with fresh caramelized walnuts and parsley and served with harissa mayonnaise (mayonnaise, harissa, lemon juice)

I certainly can't. Mine seems to be stuck in transit. It's departed, then returned to, a city in Ontario.

Can any of this year's Goûter customers in the US report on tariff charges?

Especially since (at least as far as I understand how this works) yours are not the only contributions and the population served is unlikely to be a constant week to week, let alone month to month. I think pulled ham sandwiches and broccoli salad sound quite close to a vaguely traditional holiday meal. In fact, the base ingredients are probably what I'm having for Xmas dinner!

It’s fine if you’d like to make something different with the ham but I don’t think offering something that’s only barely similar (but quite different to me) almost a month later is repetitive. PB&J day after day would get old but I don’t see that risk here. Looking forward to seeing whatever you decide to make!

I received another batch of giblets. This time they'd been allowed to thaw but were refrigerated. There was some question as to whether they'd still be good (the person giving them to me didn't know how long they'd been thawed) but I have a canine companion that I figured wouldn't be too fussy. The treatment was dead easy. I drained their juices (blood, basically) but didn't pat them dry; loaded them into the Instant Pot with enough buttermilk to cover; sealed; and pressure-cooked for 26 minutes with a very slow natural release (translation: I forgot about it while doing other things). The result was delicious. Some kind of foamy stuff had curdled into a fine coating on the pieces. There was a lot of free liquid. I strained out and saved the liquid, and kept the other pieces for my own purposes. The hearts and liver are good as they are. The gizzards -- well I didn't bother cleaning them first, so I'm sharing them with my buddy. I haven't taken pictures yet but this stuff will go well, chopped up and added to pasta. Or simply eaten as is. I'll add a photo or two next time I pull them out. Any suggestions on what I should do with the broth?

My inspection of the top of the loaf, the image on the package and the listed ingredients indicates raisins and candied orange peel as the only inclusions. The price of the Goûter panettone (should I receive them) kind of makes me feel like I need to genuflect before taking a bite but I feel quite comfortable making French toast or a breakfast casserole from the Aldi loaf. I’ll let you know how it goes.

Today I made a pork tenderloin with Brussels sprouts, onion and apple. With butter and white wine and seasonings. Looks and smells really good but I did not eat it tonight. Yesterday I went to a local meat market and picked up a rack of smoked baby back ribs they had on special for $12. So, tonight I had a couple of ribs and a salad. My sis is coming tomorrow so I will send her home with some of each and will still have plenty to eat until Christmas.

It’s a Midtown East noodle shop/izakaya that follows the Japanese ichigensan okotowari system, so first-time diners must be guests of a prior diner. Was wondering if anyone here had been?

Salmon Sashimi with Seagrass

@blue_dolphin please let me nw what you think. I have not enjoyed panettone in the past green , red , phosphorescent goobbies but id tray that one only if youd ' get it again ' in your life time.

Here’s another example of “things in a bowl”. Marinated and sautéed chicken thigh fillet with crispy rice salad using wombok, cucumber, green onion and bean sprouts. Chilli crisp on the side.

Welcome to my world ! Food looks fabulous ❤️

At the other end of the spectrum, I picked this one up for $6.49 at Aldi 🙃

Already second guessing the pulled ham. Too similar to the pulled pork from a few weeks ago. It’s not off the table for the future, though.

@liamsaunt you have an experts way w many items. especially salmon , my favorite fish. locally its relatively expensive , duh , and not fresh enough . TJ''s wild caught , unfortunately is mostly tails I look from time to time w the iDS in mind.

Wednesday night is usually miso salmon. Last night we had it in a ramen bowl with peppers, scallions, and cilantro

for tortillas => T.P. lefse => finess

No tortilla press in the house, but I've gotten the idea from listening and watching that rolling is a crucial part of the lefse-making process.

Plan for year: Guest announced he would be bringing: “a cold salmon thing, kind of like that thing you do,” rather than octopus. So I’m thinking: Cocktail Shrimp Seafood Salad (Shrimp, Squid, Scungilli) Jammy egg with bottarga (a bit on the fence on this one) Salmon thing guest brings Smoked Oysters Sprats on rye (trying to avoid two salmon, so this is a sub for usual salmon dish) Baked Clams Broiled Mussels with snail butter Pasta either: Stuffed Calamari (if they have ones big enough to stuff) or Vodka Sauce with seared scallops

I’ve only mixed tortilla dough by hand so I can’t speak to the Cuisinart but I was wondering if a tortilla press could get thin enough for lefse…or if the rolling process was key.

@Smithy do you have a tortilla press ? that and a cuisinart to make the dough is all you need. for tortillas

It all looks so good, but please, tell me more about mushroom sauce! My meals have been very ugly lately. How ugly, you ask? Chili dog in a bowl, anyone? Chili, chopped up hot dogs that had been microwaved, diced onion, and grainy mustard. There is cheese under the weenies and mixed in with the chili. Ham & mushroom crustless quiche, salsa, pickles. A shrimp stir fry with hardly any vegetables, but mushrooms and peppers. Dinner salad.

Dear Shelby, MaryIsobel, and all others who mentioned favoring burnt cheese, Apologies for not boxing up and shipping the big pile of burned cheese scraps for y’all to devour. 🤔 Next time, I promise! 😜😆😂 I’m thinking of pulled ham sandwiches and broccoli salad for next week’s CFM. I know that doesn’t sound very Christmassy, but there may also be some homemade cookies involved. Not sure which day will be food delivery day, but it might be early on Christmas Eve day. Alternatively, the day after Christmas. Is this where I admit I’ve never baked a ham? I saw a vid of someone doing pulled ham for sandwiches, and it looked scrumptious. Shelby’s idea for broccoli salad would go good with this, I think.

Corona Bean Ramen Pressure cooked the RC beans for 3 segment of 30 mins/ took 1.5 hrs to get tender. I did this in HM chicken stock. I had some lefr over noodles and added them all togetherwith chicken. It's a loose attempt. The beans are so creamy