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As I do with herbs and a bunch of other produce stuff (scallions, leeks, greens), I remove them from original packaging, dry them off, wrap them individually in paper towels, and they go into a zip lock bag that way.

Do you know what stores stock this chocolate?

I bought a bag of pickling cucumbers (for eating), is there a preferred way to store them so they don't go slimy?

I would think k it should work if the peaches are quite firm

Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.

...and another (Dubai chocolate). https://recalls-rappels.canada.ca/en/alert-recall/dubai-brand-pistachio-knafeh-milk-chocolate-recalled-due-salmonella-0

Thanks, nice piece. Rayner was an eG person in the glorious past.

Looks like you are right, from what I can find, it’s privately owned on a private dirt road. I guess the only way to see it now is from the beach. We have been hiking in the Momomoy Wildlife Preserve the last few days. It’s bird migration time, and we have been picking up lots of new birds with our Merlin apps. There are dedicated birders with massive camera equipment out there to catch the birds coming through. I’m too lazy to even carry my basic DSLR, let alone one of those giant telephoto lenses the serious birders have. Here are a couple of pictures I took at low tide on Wednesday Neither of us felt like much for dinner, so we just ordered a clam pizza from a shop in town. We got an arugula salad to put on top as well. It was fairly good. We went back to Monomoy today and hiked another seven miles. We were unsure of when exactly the tide would submerge the trail, so headed back out of there on the early side. We went to a different area of town for the sunset. This is Harding’s Beach. After sunset we had dinner at Pisces. Martini for husband, n/a gin and tonic for me We shared a tuna tartare appetizer Then he had the same oyster spaghetti he ordered here in June I had grilled swordfish with pesto ravioli We shared a slice of key lime pie for dessert

We use the recipe from The Cake Bible - it's based on yolks, butter, lemon juice and sugar; it can freeze. We use it on cake layers, we use it to flavor our buttercream. You can add an extra yolk or two if you want it to be thicker; you mix the yolks and sugar together first, then add the lemon juice and butter and cook over medium heat (stirring constantly) and cook until it gets to 186dF; strain and add some fresh lemon zest if you want.

More baklava/pistachio stuff added to the recall. https://recalls-rappels.canada.ca/en/alert-recall/various-baklava-and-ice-cream-products-recalled-due-salmonella

I did make it to Rockpool, a few years ago now, for a Buck's party lunch for a former/inactive eG member. At least one other former member was in attendance. I knew it was an all-in event. $$$ wines were flowing. The Sommelier helped the main wine-fiend guest who wanted something like some California something or other, saying, "I have this $$$$ bottle, but if you like that, you will like this $$$ bottle." Most of the people around the table split portions of most of the steak available (no Wagu, unfortunately). No problem, a slew of waiters showed up and marched around the table dropping off slices for each person. I could have used more veg, the sides tasted good enough, though. The mac and cheese with bacon is a favourite of the guest of honour. I prefer my smoked salmon version. One of our friends, a pastry chef did his usual order one of each desert for himself. I can't remember which one or ones I had, but they were good. So, yeah, it was way above my usual dining level and fun and good. I don't think I'd go again, unless it was a similar event. FWIW, Bendigo has a high-end steak place, The Woodhouse, now. I've never been.

See that "Salt Bae" [expletive deleted] https://www.theguardian.com/food/2021/oct/17/jay-rayner-restaurant-review-kebab-kid-london-take-away-as-a-cult-nusr-et-steakhouse (I've eaten at Kebab Kid and it's as amazing as Jay says in the article)

Even if you can tell the difference, its hard to imagine that the improvement in taste would be proportional to the greater price. But we have covered this ground before 🙂

Lecithin is a phospholipid found in egg yolks. I doubt pam's lecithin is worse than that in mayo, and in the amounts used may be safer than mayo for the surface. I still think spraying pam on the bread isn't much of a danger to the press. PAM does make lecithin-free sprays.

The Ram down cuba street is an absolute winner at the moment, its a no stress bar down one of the main streets in wellington. The have a bunch of small plates and awesome cocktails. The aborist just down the road is also well worth checking out

Heres my list of absolute favourite restaurants at the moment in New Zealand: Sid at The French Café (Auckland) – legendary fine dining, consistently rated among NZ’s best Ahi (Auckland) – modern New Zealand cuisine, heavy focus on local produce Depot Eatery (Auckland) – casual but world-class, oysters and small plates are a must Community Burgers (Napier) – world class burgers in the middle of Napier city, the vibe is awesome Black Barn Bistro (Havelock North) – vineyard restaurant with a strong regional reputation Amisfield Bistro (Queenstown) – famous for their “Trust the Chef” menu and Central Otago wines Rata (Queenstown) – owned by Josh Emett, polished but approachable Logan Brown (Wellington) – set in a historic bank building, creative NZ cuisine Ortega Fish Shack (Wellington) – fun, unpretentious, and excellent seafood Riverstone Kitchen (Oamaru) – regional favourite, great paddock-to-plate ethos

Rockpool is absolutely amazing, have been there multiple times. Maybe its just me but I couldn't taste the difference between their $50 steaks and their $300 steaks! Caution that if you dont know what you're looking for in taste and quality of a steak, potentially just get the more affordable one

Simple, quick lunch: Fresh-made apple, carrot, spinach juice. Wasn't going to snap a pic, but the simple setup on my desk was appealing.

Hi there Kenneth! I know this is a dated post, but just in case anyone is here in the future, here is my recommendations for Christchurch dining Cassels (3 Garlands Road) is a good allrounder thats open from breakfast to dinner, they have something for absolutely everyone and anyone and its a huge space thats got a really fun vibrant vibe. Very much worth checking out! The Monday Room (161 High Street) is a super nice and cosy dining experience that we loved when we were in christchurch. You will leave this place breathless and wondering why all hospitality experiences arent exactly like The Monday Room, honestly they take care of you in way thats not seen much these days. Let me know if you or anyone else needs any more recommendations, I travel around New Zealand looking for awesome dining experiences

Oddly enough , in the past I have sharpened an ordinary veg. peeler I have a ceramic small knife sharpener , ' Zip-Zap ' about 2 - 3 inches , w a round tip. the round tip is the key : using that roundness , inside a curve veg peeler , the curve matched the round end enough so the inner blade got sharp the the outer edge was sharpened w the flat part of that ceramic. like shaving carrots , after that.

I buy a bunch of cheap ones at the resturant supply store, and throw them out as they get dull. Except the last one, which I use way too long, because I forget to buy more.

I've been using this recipe for Microwave Lemon Curd for years and it is thick enough for cake filling and it can be frozen.

@gfweb I thought the issue was lecithin, which would build up and be difficult to remove w/o bartenders friend and elbow grease . so I goggled a bit : https://www.nytimes.com/wirecutter/blog/stop-using-nonstick-spray-on-nonstick-pans/ https://www.consumerreports.org/cookware/cooking-spray-on-nonstick-pan/ https://learn.surlatable.com/heres-why-you-should-never-use-cooking-spray-on-nonstick-cookware/ most important is that Tramontina , a maker of some very fine pans , reasonably priced ( I have three , and love them ) : '''' The warranty for our top-pick nonstick pan, the Tramontina Professional 10-Inch Restaurant Fry Pan, notes that the company is not bound to repair or replace the item if it hasn’t been “cared for according to the manufacturer’s instructions.” And the Use & Care instructions read, “Do not use nonstick aerosol cooking sprays in your cookware.” '' back in the day , I used PAM in my fancy pantsy 3 MIL copper pans from FR and fortunately back then EasyOff ( NaOH ) was sold as paste . worked great. solved the problem

Reports notwithstanding, I'm not so sure PAM is any worse than mayo or butter. They all have a ton of phospholipids which are supposed to be the issue with pam.

Yes, I always do too. Interestingly enough, the whole thing was bland anyway. I don't know whether it was the cheese or the thickness of the ham, or simply the contrast with that vegetable sauce. The sauce I'd made was a combination of my lemon vinaigrette and tahini. It was quite good on the sandwich and added a delightful zing. (However, it didn't help those poor vegetables one bit, @Ddanno 😆!)