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Vegetable stew of eggplant, yellow pepper, red onion and tomatoes. Fried gnocchi and a beef patty.

Reading @KennethT's request for help in locating beef skin in New York City to make krupuk kulit, an Indonesian cracker, prompted this. I certainly can’t help with NYC shopping, but it got me thinking that I wouldn’t know how to source it here either. It’s not something I’ve ever seen and none of the online delivery people seem to offer it. Searching for 牛皮 (niú pí), the literal translation doesn’t help much in that it usually just means ‘leather’ in Chinese. I did see a lot of ‘interesting’ clothing, though. The only edible application I know of here is 牛皮晶 (niú pí jīng) or ‘beef skin crystal’ a chewy Sichuanese snack sold in small stores. It comes in two types This one is flavoured with litsea seed, giving it a mildly citrus taste. litsea seeds The other is the more typically Sichuan spicy ‘mala’ flavour. Neither are any help to @KennethT!

I haven't tried blanching the broccoli, but I agree that a bit of olive oil and then roasting is good. I do that with cauliflower and slices of ripe bell pepper too. I'll try blanching the broccoli first next time around. Thanks for the pointer.

Perfect timing! A couple of hours before seeing your post I ordered a jar of Hellman's Extra Heavy. Seems like a good deal at $13.63 per gallon. The Extra Heavy ingredients are: Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural Flavors.

There's an Ontario recall on ground beef (E. coli) but it's limited to one retailer in London. https://recalls-rappels.canada.ca/en/alert-recall/certain-ground-beef-products-recalled-due-e-coli-o157h7 ETA: Ninja'd by ElsieD after opening this tab.

Oh, the irony! After all the pistachio recalls here in Canada, today came notice of a recall of ground meat. This was sold in 4 stores in London, Ontario. The name of this mini-chain? Pistachios.

I like this weird place on Catherine Street; it's like shopping on Catherine Street 100 years ago.

Apparently you've nabbed a monster 1.36 kg piece of something brownish. Kudos!

i usually blanch the broc first...then 375 for 10 or 15 min. i'll split the florettes and roast cut side down in a little oil

Thanks, it’s getting there. It’s white almond sour cream cake with almond buttercream.

Keys for scale. It's a monster!

Roasted with a light char is perfect in this house.

@gfweb not yet. B abd C , both roasted would be nice . start w the C , then add the B so both get done at rhw same time might be nice.

@rotuts Do you ever roast broccoli?

Ive been working w ground turkey, which I enjoy . l thought id also add broccoli and carrots , veg Ive enjoyed in the past . pressure steaming in the iPot is easy , and gives me veg to work with cooked. so , I tried carrots , PS 4 minutes , quick release . times mentioned several places in the WWW I used pre-pealed , not really baby. the cooled in cold water . the surface 1/2 seemed over cooked , the rest not so much. I mashed the results to even things out. I added a bit of Tj's sweet chili sauce. broccoli was 4 minutes , micro . three turned out better : Mise the broccoli is raw , upper L the carrots , cooked , refrigerated , R red table wine , w demi , L bottom cooked the ' slice ' of ground turkey , in the usual fashion , deglazed w the wine ( warmed up ) and butter day one : broccoli over cooked , 4 min micro steamed carrots decent , but wet day 2 B 3 min, much better . carrots , still a little wet , but not so much. dry roasted pecans on the carrots. forgot to put the butter in the deglaze , off the heat of course , so it went on the turkey. decent meal , but broccoli and carrots need a little work

Baklava this time, just for a change of pace. https://recalls-rappels.canada.ca/en/alert-recall/baklava-recalled-due-salmonella

Cool cake @RWood! What are the flavors? Wishing you a speedy recovery with the arm mobility issue.

Thanks everybody. I didn't think of Ottomanelli - I used to go there all the time but haven't in years. When I clicked on the Mercato link, it looked like it was coming from Ideal foods in Brooklyn... I think my first stop should be at a couple meat markets in Chinatown. I've never bought from Ends Meat but they probably would be a good resource since they deal with whole animals.

Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here: Tropical Senior said: Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups. (and thanks!)

My friend Michelle asked me to make her daughter a Creature from the Black Lagoon cake. She loves the old movie monsters. It turned out better than I thought considering I woke up and couldn’t raise my arm.

Just an example of what a wash can do. These two breads were made with the same recipe, cooked for the same amount of time in the same temperature oven. This bread was made without a wash. This bread was brushed with milk. The only difference in the two breads is that the second bread, that I baked today, is a little bit shorter because I wanted more surface area for sandwiches. I rest my case.

Just got a six-pack: (eG-friendly Amazon.com link)

Stir fried chicken, broccoli and peppers in a sweet and spicy sauce with rice

It was truly a dark day a couple of years ago when my quince tree succumbed to a strong gust of wind and toppled over. I miss that tree. I was at a friend's the other day and the topic of coings (quinces) came up. She said her deceased neighbour's house was up for sale, and it had a quince tree. The family aren't local so, deciding that nobody would care, we hopped the fence to plunder rescue whatever was there. Sadly, we were mostly too late, with the majority of the fruit too far gone on the ground. But there were a handful where the rot could be cut around and something salvaged. That something turned out to be poached quince... So delicious. I dug out some cake from the freezer and drizzled over a little of the poaching syrup... I really need to replace that tree. In the meantime, here's hoping the house is still for sale this time next year (minus a couple of weeks, of course).