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Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

They are both correct. Sharpness and durability are two different qualities a good knife should have. There is a person on YouTube who can sharpen a blade made of wood, but the sharpness only last for one or two cuts. dcarch

Thank you Shel, there's one in my cart! The handle broke on our cheap grater, this looks much sturdier.

Since this week was the 20th anniversary of the opening of Pegu Club, I figured I'd post this drink from one of their first bartenders (even though he was at Death & Co. when he created it)... The Joy Division is a dry and bitter cocktail created in 2008 by Phil Ward for Death & Company. • 2 oz Beefeater London dry gin • 1 oz Dolin dry vermouth • ½ oz Cointreau • 3 dashes of absinthe, like Vieux Pontarlier or Lucid • Lemon twist garnish Beefeater was different back in 2008, at 94 Proof (now, it's 80) so perhaps a different gin would work even better at this point.

Yeah, I'd get in on that too! (a CSO) Kenneth's description of the air fryer spring rolls did me in. Now I want one too!

Ohhhh I'm kind of kicking myself for not planting any this year. That looks so golden and sweet and delicious.

We are Canadians - we are nice!

Did up a pile of corn for the freezer today following @Shelby's directions.

You guys could've made a killing on us folks down here 🤣 .....probably still could 🤣

Fig and blackberry cake, this was made with whole small figs that were just perfect for a cake. Blackberries were also in the cake and they were complementary to each other. The batter was a bit of a cobbled together one and included a cup of almond flour.

Winnipeg and Sudbury apparently are the closest (which isn't really closest). We should have sent one over before the deminimus ended, wonder when we will know if that gets overturned by the courts along with the tariffs

We've been successfully sharpening blades since flint was discovered to be quite useful in the old cutting stuff up department. As long as it ends up sharper that's a success in my book. If you're mad enough to be buying $1,000 dollar knives you have the money to just buy another one. 🤷‍♂️

Which one is correct?

Try this page...https://www.opinel-usa.com/collections/paring-knives https://www.opinel-usa.com/collections/paring-knives/products/box-of-2-opinel-paring-knives-no-112-varnished-handle

薄饼 (báo bǐng), literally ‘griddle cake’ is a pancake rather than what is normally considered ‘bread’. They certainly aren’t made in bread machines. Note 刨冰 (bào bīng) means ‘shaved ice’, a popular summer dessert so searching Google etc for ‘bao bing’ will return more recipes for that than for flatbreads. Just to confuse things further 抱病 (bào bìng) means ‘to be ill’ which you should try to avoid! The only flatbread I regularly come across in China is 馕 (náng), a variation on the Middle Eastern naan. These these are baked in commercial ovens and don’t use bread machines, either. They do, however usually contain yoghurt.

@Duvel I'm also interested in a recipe for simple flatbread. In my case, I use a bread machine to knead dough because my hands don't work well enough. I have conferred with a consultant on King Arthur Flour's Bakers Hotline who searched through their published recipes to identify which recipes can be done with the bread machine. They are: Quick and Easy Flatbreads Naan Soft Wrap Bread Sourdough Naan Can't say much about these recipes as I haven't actually made any of them yet. 🙄 Edited to add that I don't know how the KAF consultant chose bread-machine or no-bread-machine for the flatbread recipe, i.e. what the selection criteria was.

6. A $1,000 knife can be permanently destroyed in a few seconds if not sharpened carefully by knife sharpeners. Maybe. If you do something dumb while cutting or sharpening, you're more likely to just create a big tedious repair job for yourself. Or for someone expensive. The final steps for a good knife is hardening and tempering of the edge. I am horrified to see people take their expensive knives to a farmers market knife sharpener who uses only a rough belt sander to sharpen a knife in a couple of minutes. You can't really repair a blade once the hardening is de-tempered. dcarch

OK, let me dig out where I got the numbers. I'll get back to you. It was difficult for me to find them as well.

Shel, this is Opinel. I'm not seeing any part numbers on the knives. P.S. I started this investigation because you wrote about Knife 112.

My go-to flatbread is one that uses yogurt and it’s from Andy Baraghani’s book, The Cook You Want To Be. It’s called Fluffy (and Crispy) Flatbread. It does not meet your need for using a bread machine. The recipe is available online at this link, though they look nothing like the photo shown there. Mine look more like this: 3 things: I almost always need to add an extra tablespoon or two of flour. I give the dough balls a 15-30 min rest before rolling out. And I get the pan ready and slap the breads into the pan as soon as I roll it out instead of rolling them all out and arranging on oiled sheet pans. By the time the first one is ready, I’ve got the next ready to go.

Three questions in order to be able to help you: 1) Do you have to employ your bread machine (and whatever cycles it has) or are you willing to use other methods of kneading ? 2) What cooking method are you envisioning - skillet, oven, grill ..? 3) What will you do with said flatbread ? Make wraps, top with things like an open sandwich, mop up saucy dishes ..?

I'm looking for a not-for-purists, simple flat bread using flour, boiling water, and salt, using the dough cycle of a bread machine. Is there such a thing? Similar recipes called for minimal yeast or baking powder. Some added melted butter. What works? I found a recipe called Chinese bao bing that used only flour, boiling water, and salt, and needed 10 minutes of hand kneading. I'm also interested in a simple flat bread that uses Greek yogurt. The recipes I have found call for differing amounts of yogurt (1/2 cup to 2 cups flour, one cup to 1 cup flour, and 1 cup to two cups flour). What works? Also, would a tortilla press work to form the individual flat breads? Thanks for suggestions. lkm from Indiana

Today’s breakfast was the Taken 2 from A Super Upsetting Cookbook About Sandwiches which uses 3 sub recipes: broccoli falafel, cucumber muchim and onion purée (onions cooked down slowly and gently, without browning, then blitzed to a silky spread) plus fresh tomato slices. They all get assembled in a hot dog bun. Yes, these ingredients might be more at home in a pita, but the hot dog bun is pretty genius for distributing the ingredients so you get some of everything in each bite.

Perhaps this will help? https://duckduckgo.com/?t=h_&q=opinel+knives&ia=web Brings up many options ... don't know if I'm being very helpful

Kimchi burger with gochujang.