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Did you know that the word 'garlic' in English is derived from the Old English gárléac from gar + léac meaning 'spear leek', so originally referring to the shoots or scapes rather than the bulb? Maybe they were more important to the English 2,000 years ago. I don't know; I wasn't around then although my great-grand children think I was!

I don't know for sure, but it strikes me it is much more likely to be Chinese. China exports approximately ⅔ of the world supply. 20.5 million tonnes in 2021 compared to Spain's .03 million, according to the Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT)

This was lunch yesterday. I visited the restaurant which delivered my fish and soy bean dinner a few days back, but tried a different dish. 青椒炒田鸡饭 (qīng jiāo chǎo tián jī fàn), Green Pepper Fried Frog over rice As you can see, it also contains red chilli for heat, whereas the milder green peppers are more a vegetable component. The particular name used for the frog here, 田鸡, literally means 'field chicken' referring to them living in paddy fields.

Correcting myself. I've seen them in Japan and S. Korea where they definitely don't use knives and forks. They have also made an appearance in China, mainly in Shanghai and Beijing places but I've never seen them, not that I want to. China doesn't use knives and forks either and I don't think you could eat one with chopsticks! I did see a video with one clown eating by one using a spoon, though, although he ate most of it using his hands.

WaPo must need clicks. Crazy talk. Sheesh.

I've taken to using ciabatta buns on the few occasions I make burgers. Ostrich Burger

Another vote for burgers on toasted bread. I hardly ever eat beef any more but once in a blue moon I get a great yen for a green chile burger cooked on the grill. Usually it's an Italian batard, or it could be rye. I just find those buns to be inedible.

With tariffs on coffee and tea, WaPo thinks yaupon might catch on.

@TdeV I wonder if "dried out" actually means overcooked rather than actually dry. I only do SV in a water bath and I've never run across the problem. I can imagine that a convection oven is capable of over-cooking at 100% steam esp at longer cook times which are needed for tough cuts like chuck. I wonder if 24 hours is long enough to tenderize chuck as it isn't enough for brisket. I confess that "SV" without a water bath is a concept I can't quite deal with.

Walleye, corn, rice and broccoli.

Rack of lamb with pearl couscous salad.

Who knows... I got the seeds from dried chillies in a local market in Indonesia. It's very hard to find packs of chilli seeds there - I actually went to a garden store there looking for a pack of seeds but they had none (but tons of veggie seeds) and when I asked, they said they don't bother carrying them because most people get seeds from the chillies they're eating. Whatever they are, they're growing true to the parent where the seeds came from.

@KennethT are those chillies ' heirloom ' or hybrid ?

@TdeV no idea. well , I do have an idea . just one that doesn't make Anova look good. Proof will be on your plate. thank you for the pics .

Nice to come back to a bunch of ripe chillies and new flowers...

Mrs. C made jambalaya with pheasant, two kinds of sausage, sorrel from the garden, tomatoes, and garlic scapes.

@rotuts, I haven't done the beef chuck roast yet. The pork was sitting on a rack in a deep pyrex dish. But since it went 48 hours @ 100% steam, the liquid probably touched the bottom of the roast. What I don't understand is why Anova said in the comments to their own recipe that 100% steam was going to dry out the top surface of the meat beef! I guess I should ask . . . bada bump Tomorrow I'm going to start the beef chuck roast. Will post photos.

@TdeV I have no answer to you question . nothing should dry out @ 100 % steam. one thing Id consider : how are you placing the meat in the AO ? on a plate ? on a rack on a plate ? how does the heat circulate on the bottom of the meat ? where do the Jus from the meat ( as it contracts ) go ? I looked rather down that thread , and the meat sliced by some did look very good.

Thank you @KennethT for entertaining us so well!

Demand is probably the largest factor as you say, but then again I don't see a lot of UK produced garlic on the shelves (it's mostly Spanish if memory serves) and scapes don't seem like they'd travel well, so I'd speculate there's a supply issue on top of that. ETA: The Garlic Farm on the Isle of Wight seems to be the only, or one of the only commercial producers (IoW has a micro-climate which is suited to growing it) in the UK, although you can buy bulbs to plant at home

Yeah, it was mostly focaccia with the chicken more of a seasoning... haha. It was tasty though, and fine as it was just meant to be a snack, not a main meal.

Bit skimpy on the fillings compared to how generous they are with everything else. Hope it was nice though.

@rotuts, The comments were on an Anova Culinary recipe and the Anova staff person wrote about how to circumvent the top of the roast drying out. It is postulated that it's a result of the air circulation of the convection oven (which is why flipping over the roast half-way might solve the problem). But I would drop the roast. ☹️ Doing sous vide in the Anova often uses 100% steam, and the excess steam streams out into one's kitchen. Reheating crispy fried food uses 25% steam and a quite hot oven. I reheat ordinary leftovers with 10-15% steam. What I'm not understanding is why the Drying Out is not a problem for sous vided pork roast and is a problem for sous vided chuck roast, at least if the internet is to be believed.

@TdeV please take some pics before and after ! as I see the Rx , the AOven is @ 100 % humidity ? wont dry out if this is the case. I have not used my AO just yet , so do not know its peculiarities . id make sure the water reservoir does not dry out. the rub has nothing to do w dryness . it's for flavor. and easy rub would be salt / freshly ground black pepper , then maybe granulated garlic and granulated onion or powder for the last two. N.B. have you used the AO @ 100 % humidity for this long ? thinking both the reservoir and drainage . best of luck ! Pics always appreciated , the more the better. bon appetite !

You get scapes only from hard-neck garlic varieties, the kind that have that woody stem in the middle. In my part of the world it's planted in the autumn for a mid-summer harvest, usually toward the end of July or beginning of August (it depends on the local microclimate). Garlic scapes are a seed stem put out by the plant about 4-5 weeks before it's due to harvest. So they're always young plants, in that they aren't yet fully mature. I usually try to grab the scapes just as they get large enough to curl properly, when they're less likely to be woody (bear in mind, these grow from the relatively woody stem, so they do have a fairly stiff texture). Cutting off the scape doesn't kill the plant, just prevents it from diverting any energy away from the production of large bulbs. I've seen varying opinions as to how much letting the seedpod mature affects the bulbs' growth, but on the whole Mother Nature is a frugal ol' gal and not big on the whole "belt and suspenders" thing. So I err on the side of caution and harvest my scapes, to maximize bulb size (just in case it matters). But no, it doesn't kill or otherwise damage the plant itself.