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Fusili con Salsicce - sauce made with crumbled salsicce, green asparagus, scallions, serrano chili, pasta water and cream. Finished with a mix of olives, parsley, thyme, rosemary and olive oil

The texture becomes softer not unlike carrots or parsnip (if you don’t cook it too long). The flavor is not that far from raw kohlrabi but without the initial “sharp” bite at the beginning

The other chile relleno from a package I bought at Trader Joe's and discussed here. This time, I remembered to plate it properly (that is, to put the sauce beneath the chile). It would have been delicious either way.

Oh boy, I had the other Chile Relleno from the package for tonight's dinner. I'm glad I bought two packages! I'd stock these on a regular basis if I could. This time I remembered to take better cross-sections.

For enabling purposes only I'll mention they have some pretty home size slicers lol https://www.theberkelworld.com/us/home-line-250-red-us-1.html

It's coming tomorrow. Run! Run away as fast as you can, while there's still time.

This was more a brunch but I'm putting here as it was closer to breakfast time than lunchtime (just). Pork wontons in broth with lettuce. Apologies for dreadful image. I tried every which way tov make it look better.

Misono is a very reputable company that many chef's use and I would recommend with out reservation. https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity. https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife

This, I'm told, is described in store, but as usual not on the the delivery app. As "Supreme Pizza"! I am struggling to think of anything that looks less like a 'supreme pizza' or supreme anything else! They are clearly delusional.

After rereading Chad Ward's An Edge in the Kitchen (eG-friendly Amazon.com link) Chad says he does everything with a chef's knife...before adding that he has 43 chef's knives at his disposal.

Can you elaborate on this please? Are you saying the desk top version will operate on everything but the other won't? Are there two versions?

Bacon can certainly take over. I used just 1/2 slice of fairly thin cut US (streaky) bacon, the amount one might sprinkle on a salad or baked potato as a dainty garnish. I toasted the bun in the fat rendered out from that 1/2 slice so the result wasn’t overwhelming. The shrimp were very much the main event. The amount of apple in my photo kind of matches that shown in the book and would indeed have been a bit lost but after I snapped it, I piled on enough to pretty much obscure the shrimp!

Yes, the shrimp are cool, the buns are warm and toasty, creamy mayo, crisp bacon, sweet/tart/crunchy apple. Probably should have used slightly smaller shrimp or cut them up but still very fun to eat together and made me think about other options. Lobster, of course. Maybe a chicken salad with celery muchim, apple & bacon? I always like recipes that give me ideas!

I'm curious too. Carbs, bacon and bacon fat tend to be the main event in that sort of sandwich and everything else is there for a palate cleanse or texture. The prawns and apple seem like they might get a bit lost. The cookbook is well-titled!

That sounds really interesting - I assume the shrimp are cold? Lot of different flavors going on - pickled/bacon/apple... how did you think everything went together?

This is the Bacon Von Branhut from A Super Upsetting Cookbook About Sandwiches by Tyler Kord The main ingredient is shrimp muchim, pickled in the same spicy/vinegar-y brine the book uses for peaches, cucumber, tomatoes, lychees and even poaching eggs. The sides of the split-top bun are toasted in bacon fat before it’s filled with a schmear of mayo, the pickled shrimp, crisp bacon and julienned Granny Smith apple. Tots with roasted tomato mayo (also from the book) for dipping.

It's not for a lack of trying. The big pots disappeared from the supermarkets as presumably they weren't selling, but we could still get single serves at the cinema for a while (watched a few bad movies that were sweetened up by these) but those went after a while as well. Sometimes people have a point about British food. Well, British tastebuds. If anyone does find a source I will do almost anything you want (but I won't do that)

Nice!

Ahh ... local issue. 😔

I looked just now and the knife was still on sale.

I’m a devoted user of paprika, I think it’s great. I use it on my phone, two iPads and a Mac, it’s always in sync. Only downside, and it’s not their fault, is that it’s difficult to get a recipe from a kindle book into the app. That’s why I bought the desktop version

Update: After some deliberation I settled on this knife. The specifications were tight on and the handle fits my hand perfectly. Sadly, I just missed the sale.

Alas, can't get them over here anymore. I think the postman would be upset with me if I ordered some from the States. Might make a mess of his bag.

Another chance, almost, at the sandwich I described yesterday. There wasn't enough chicken salad to make 2 open-faced sandwiches as I'd described, and yesterday that much food was overkill anyway. So today it's the remaining chicken salad on a ciabatta bun, with the bitter baby greens and slices of a tomato. There are dill pickle chips in the shadow of the sandwich. I like 'em but am glad I didn't put them on the sandwich itself.

Yeap … that one 🙏