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Testify. I'm heading down there this evening for respect. And vinegars.

You know what I would like to see? Peoples storage facilities for their canned stuff. I don't know why I find those photos so much fun. And I for sure don't know if they belong in this thread. But I like seeing the goodies amassed and organized. And I like seeing the creating shelving/structural solutions. Don't even get me started on root cellars. Just sayin' . . . .

thank you for that correction , @Duvel there is hope now in a @#%Y@#% #)(U#@_Y% world. Barilla seems to have changed their web site : lets hope the linguini is in my area . the Trust Fund hopes not !

We certainly do here (albeit we are much closer to Italy, to be fair) …

It's about the pickling process. You take whole heads of cabbage, cross-split the cores slightly (3cm deep, not the whole way through) and dunk them into 3-4% saline water, together with dried dill stems and horseradish. Some people add sour cherry tree leaves. This usually happens in large wooden barrells (think 50-100L each) and you let them cabbages rest submerged and the barrels air-tight covered for several weeks. They can last for a year or more. Every 2-3 of days until fermentation is over, you need to unscrew the lid and use a hose to blow air into the mixture from the bottom, to prevent mold from happenning. (I know this might sound like a prank, but feel free to fact-check :)))) ). In brief: Varza murata has a deeper, purer cabbage flavour and it is slightly saltier than sauerkraut. Sauerkraut, on the other end, is more sour and - as far as I know - is put to pickle already sliced. German Kraut also has caraway seeds and some other stuff which makes it aniseed-ish tasting. They are both great for health. Not saying one is better than the other, but they are very different in taste.

Did you make the varza murata salad? Can you say what goes into it that makes it different from German sauerkraut?

Yeah. I don't think that they actually sell many decent hoods. Most people/contractors just put in any old 200 CFM interior venting hood. Look at all the island ranges. How can you vent them effectively without a big expense? JennAir is junk.

Beef liver in a cast-iron pan (plenty of cumin powder on it), Romanian "varza murata" salad (it's a sort of sauerkraut but I find it to be very different in taste from the German one) and some spicy Bengal relish (no real need for it, but why not, it's yummy 🙂 )

Very little preserving happened the last couple of years, I mean none. But this year, I got my act together to freeze corn when it was cheap at a random farmstand I passed on Long Island a few weeks ago. And I took advantage of the last of the green beans to go dilly, with Kevin West's "recipe".

I just got off the phone with Venter hood and got the model I would need. I have to say I'm having trouble wrapping my head around the idea that the hood ($3500+) is going to cost 50% of the range price...... Not just vent – a – hood, I also looked at BEST hoods... By the time you're done with the hood and the exterior blower, and the make up air installation probably more than 50% of the range.

Another recipe from Milk Street, the World in a Skillet. Stir fried eggplant and sweet peppers with miso. I added some spinach to bump up the veggie variety. I would have preferred a spicier dish (hence all the sriracha on my rice) but my sometimes spice averse niece really liked it.

We were in Falmouth until Friday. The house we were in was right on a seawall. We had a mild storm while there and the waves were already coming over the wall and into the yard then. I can only imagine what happened during the nor'easter! I didn't bother with a food report since most meals were pretty blah, with the exception of Water Street Kitchen in Woods Hole. I am sure you are having better eats out there in Provincetown. Enjoy the blustery beach for me! 🙂

Last night's dinner - Linguine with clams.

Leftovers from last night's dinner, which was served with whole-grain bread to mop up the sauce: Chicken curry with carrot and sweet potato (ca ri ga): Rub skinless chicken thighs with curry powder and salt; set aside. Saute shallot, garlic, roasted chile paste, and curry powder, and then brown chicken. Simmer with chicken stock, fish sauce, sugar, bruised lemongrass, and bruised ginger. Add sliced carrots, and then add coconut milk, sliced onion, and cubed sweet potato. Finish with cilantro, Thai basil, and scallions. Layers of flavor. The recipe called for Three Golden Bells curry powder but I used a masala for lamb, which had a more robust flavor that I liked. Table got very quiet, in a good way, once folks started eating. Cucumber salad with sliced shallot, cilantro and a sauce of rice vinegar, lemon juice, sugar, salt, and a little fish sauce, seasoned briefly with half a jalapeno chile (house guest has limited chile tolerance). A little worse for wear but still crunchy.

At first glance, I thought that said "human clams" and I couldn't figure out what on earth!! 🤣

Hunan clams with daikon strips and red chillies, etc. Served with rice.

It’s been fun being up here for the nor’easter; today appears to be the first day w/o gale force winds and/or lots of rain!

I have no link. The hood is about 8 yrs old. Duct goes out the back and straight outside. FWIW, the more burners are going the faster it evacuates. The updraft from the burners works along with the hood.

Yes, of course. I was aware that CFM rating is of the blower, not the hood but thank you.

We do business with Iran? Apparently we do. Mr. Google reports: Canada Imports from Iran was US$36.99 Million during 2024, according to the United Nations COMTRADE database on international trade. Canada Imports from Iran - data, historical chart and statistics - was last updated on October of 2025. ....and contaminated pistachios it seems. Added....and so does the US but far less: United States Imports from Iran was US$6.29 Million during 2024, according to the United Nations COMTRADE

An update on one of the BC pistachio recalls. https://recalls-rappels.canada.ca/en/alert-recall/certain-raw-pistachios-recalled-due-salmonella

In the selection of a hood that has a built-in fan, besides CFM, is the noise level rating, DBs? Sones? A very complicated subject, but very important also. dcarch .

Part of breakfast. The rest was congee which I've posted 100 times before. 差蛋 (chā dàn), Tea egg.

Would you be kind enough to sent me a link to the hood you're using? Mine can vent directly through the wall also. this the duck go out the back of the unit and straight through the wall or does it come off the top of the unit make a turn and go out through the wall? How's the noise level?