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Vietnamese grilled chicken (ga nuong): Chicken thighs marinated with lime juice, fish sauce, black pepper, sugar, salt, and olive oil, and then grilled over charcoal. Used the same marinade with zucchini. Served with cucumber salad (not pictured), made with rice vinegar, lime juice, sugar, salt, sliced shallots and ginger, and cilantro, and half a jalapeno. Mrs. C and our house guest made brownies (also not pictured) made with cherry brandy and sourdough discard, served with a variety of ice creams.

Dukes confesses twang on their lid so they must put it in there. I consider it more a warning than a selling point and I'm grateful for the transparency.

You may be interested in this. https://forums.egullet.org/search/?q=Breville control freak&quick=1

I have baked gnocchi in a sheet pan dinner and liked the outcome. I'll have to try broiling it for the crispy factor.

one can read the specs and the marketing blurbs, but whether what they say is supported in real life . . . requires a different source.

@gfweb Ive never tasted twang. Ill be cautious when I try it . of course , you welcome to alert me to other twangs youv'e tried that did not agree with you.. it would save me a lot of time and lucre. thanks

I just tried my new machine on an orange. The juice was great - no pulp. I then tried blueberries. The blueberry juice it produced had very few seeds, in fact they were barely noticeable and perfectly adequate for what I wanted the machine for. The residue is quite dry. The machine is very easy to clean, another plus. Given what I paid for it, I have no doubt that I'll get it money's worth. Next up: strawberries and tomatoes.

Did up a couple of Weight Watcher's recipes: Beef Taco Soup - made it thick = stew. Eaten with Paratha and corn chip for hubby Cioppino last night with toasted hot dog buns. Picked up the wrong mussels, but they worked out fine. Added clam meat shrimp, and pickerel. Loved the broth! Recipe is from a site called "Drizzle Me Skinny"

Have you looked at the Breville Control Freak?

I'm thinking on getting a stand alone induction burner - however with "temperature" control . . . I realize the sensor may 'err' - seeing only the pot and not the 'contents' - however, have thermometer, can overcome . . . I also see it would be very handy for 'many pots holiday cooking' type things - as well as long slow stuff, which I seem to be morphing more and more into.... thinking in the 6-8 inch range. kitchen has three separate 20 amp 110v circuits - I'm leaning toward higher wattage models. a lot has changed over the years - anyone have current experience/recommendations on 'temp control induction' doohickies?

Blueberry Sour Cream Pie with Pecan Crumbles.

Dukes has twang. I hate twang.

for completeness sake , Im adding Burman's the Aldi mayo : https://www.prospre.io/ingredients/burmans-real-mayonnaise-51897 Ill add my Dukes vs Aldi ( Burman's ) when I open a fresh jar of each at the same time. that Dukes has to last me a long long long time if i like it , as its up to $ 5.99 B is probably 3.49 , just a guess

I tried the Duke's and Hellman's test. I prefer Hellman's. This could be because Hellman's is what I'm used to, or because the jar of Duke's was past its prime. The Duke's flavor tasted somewhat off.

@Maison Rustique mentioned her fear that she sounded like a broken record in the Dinner topic. I'll second that, for myself, in the Lunch topic. But I'm going to go right ahead and celebrate this seasonal joy anyway. Rotisserie chicken, a delectable slice doled out from my final-of-the-season farmers' market tomato, pickle, lettuce, all on toasted sourdough bread. All that stack made it a bit of a Dagwood sandwich, and I had to eat it carefully as it dripped over my plate, but oh what a treat! I'll be sorry when that tomato is gone.

Call John at Ends Meat and see if they can source it for you.

Bumping this up because over here (including many surrounding posts) we've been discussing Duke's vs. Hellman's. I tried them side-by-side today, since I was finishing one jar and opening one of the other type. First, let's look at the ingredient lists. Hellman's: Duke's: Comparable, but not quite the same. (Has Hellman's always included sugar without my realizing it?) They use different acids -- Duke's two types of vinegar vs. Hellman's lemon juice concentrate -- and Duke's uses only egg yolks. Hellman's lists water as the 2nd ingredient, not the 3rd as Duke's does. Before reading the ingredient lists, I tasted them side by side two ways: first, with a little dab in a spoon and second, with a dab on a piece of chicken. To me, the Duke's tasted...cleaner, for want of a better word. There was a hint of something "off" with the Hellman's, maybe verging on rancidity. The Hellman's was older, and that might account for the flavor. Or maybe it's really the ingredients. Would I notice the difference in a sandwich, if nobody told me? Probably not. Do I have a preference? At this point, I prefer Duke's but I'll take Hellman's if I need to. Okay, who's next? Give us your tasting notes! And it doesn't just have to be Duke's vs. Hellman's.

They have the type of seeds which will find themselves stuck in the net of a chinois forever... I've never tried blueberries in my slow juicer, but that could be an interesting option if I need to preserve the pectin in the juice. If not, the Spinzall works wonders on the seeds. Definitely not a budget solution though 😋

I saw the $4.20 price when you posted but it clearly didn’t last long!

My kind of house guest! Was she willing to share any salsa verde seeds so you can grow your own? 🙃 I confess to eating various combinations of pears, Gorgonzola walnuts and toast on the daily. Sometimes for breakfast, sometimes later in the day with a glass of wine. The farmers market pears are so nice right now!

Another tin of sprats. Riga Gold this time. Couldn’t find the second tin of the previous ones. Had them on rye toast (less fancy rye bread) with sour cream and horseradish sauce, topped with red onion. Lovely, much smaller fish, more intense smoke.

House guest arrived with salsa verde from her garden so that inspired breakfast. Chorizo, white onion, spinach, cilantro, and salsa verde, finished with a scrambled egg and crumbled feta. Apologies for the poorly lit cell phone pic.

Broiled gnocchi with spinach and corn in a pesto cream sauce with basil on top

@KennethT I had a friend that used to do ' leather work ' i.e. made leather belts as a hobby. cow / steer leather varies in thickness depending on parts of the C/S belly , front to back might be what's used. front is thinner. Upper back was thick I recall good luck !

I've been thinking about making krupuk kulit - the unbelievably delicious and addictive puffed beef skin cracker common in Java (Indonesia) but have no idea where to get the fresh beef skin. Ideally, it's made from the softer, "inner skin" but I'm not even sure what that means.... I've looked at the Weee online grocer with no luck. I'd think Chinatown may have it, but I'd assume they have more pork products than beef ones... curious for any suggestions... Thanks!