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I dunno about that. I had a lousy one this evening at a pricey restaurant in Atlanta. A rather weird tasting gin and a wimpy tonic. No muddled lime and no mint, just a shrimpy wedge of lime on the rim. My husband makes a really good G&T. As for the Porch Swing, before last month I thought they were made with bourbon, which I don't care for. But a few weeks ago at a wonderful converted farmhouse in Becket MA called the Dream Away Lodge I had one made with gin. They must have had the very last bottle of Pimm's on the east coast. As soon as I get back to CA I'm going to pick up a bottle and I'll be in business. Recipes vary widely when it comes to the splash of soda. Some say ginger ale is good, which I do keep in stock. I find 7-Up too sweet.

Lots of great meals! I love onion rings when they are done well - those looke good. Keep feeling better - I always love your posts.🥰

Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.

Or maybe something like this?

Something like This? They also seem to be available in a six slice version. I used “pie cutter” for my search.

This is the weirdest thing... Same starter, same milk, same method. I was using a yoghurt maker and all of a sudden it just stopped working. At best I'd get sour cream consistency. So, I started using my Instant Pot. Same problem, maybe a bit thicker. I used to get a yoghurt that was so nice and thick, almost like watery flan, that when strained would get perfectly thick like the thickest greek yoghurt. How can it possibly be now that it's only mildly thick like regular yoghurt? What variables would be wrong? What can I check? Would love anyone's help.

Are you sure this exists?

Baby back ribs for my dad’s birthday/Father’s day tomorrow. Trying Anova’s rec for 155F for 18 hours.

As I mentioned in the Breakfast thread, health issues have kept me away from eG lately, but I have been trying to at least read things and, as always, am made ravenous by everyone’s cooking! Mr. Kim has been responsible for a lot of the meal procurement in the last month or so, so we’ve eaten a lot of meals out! Some recent ones - Jessica and I got lunch at a place we’ve been eating at for many years – through different cooks, managers, and even owners. It is still one of our favorite places. Fish sandwich and their incomparable spoonbread: I got the French dip and fries: The jus was so good – like someone had actually made it, rather than just opened a can of beef bouillon like so many places do. I actually made tuna salad: I bought a can of albacore in oil. It was first time in forever that I bought tuna packed in oil and maybe the first time ever buying albacore. Growing up, I remember that my mother’s family always used albacore – knowing them, I would guess it is because it tastes less fishy. I was just curious about both – I remember liking their version of tuna salad and everyone always says how much better oil packed is than water packed. It was good tuna salad, but a little bland. I think I prefer light over albacore. I’m finding it a bit dry. That seems like a weird thing to say with all the pickle brine and the mayonnaise, but the tuna itself feels dry in my mouth. I’m thinking it has to be the albacore. Not sure what being oil packed adds. Another lunch was some of that sad tuna salad on a bun with some really good slaw from a local independent market: (Please excuse the 'bites' - I was starving.) Mr. Kim had to go downtown to his office a couple Saturdays ago and I tagged along. Stopped at our favorite pizza place for lunch: Lovely crust on the bottom: Still my favorite slice in Richmond. And we shared a steak and cheese: One of my culinary embarrassments is that I love Taco Bell. They are doing a “collab” with Cheez-It (another junk food love of mine), so I had to try something: It’s a tostada – regular tostada toppings on a giant Cheez-It. The flavor was great, but the Cheez-it was very crumbly. They should have made it crisp – more like an actual Cheez-It. Weekday lunch with Mr. Kim at our favorite drug store café. He had the club and rings: I had a Sailor (a Richmond VA based sandwich – pastrami, knockwurst, and Swiss grilled on rye bread) and their wonderful fries: Most recent: Combination of leftovers – marinara from a chicken Parm dinner I made the other night and meatballs from a meatballs and brown gravy dinner.

I'm trying to find a vertical cake portion slicer, something like a cake portion marker but that cuts through all the way down, a bit like a large apple corer slicer. Is there a name that I can use for web searching as I always get results for the marker or horizontal slicers.

Thank you so much ... I think I will start with this.

Great posts/thread, especially the photos. Thanks for the Killarney pub ideas. We have a dinner to arrange there mid October. Awaiting your Dublin post, as we have a week there afterwards.

For all the Apple freaks who must have the latest (for breakfast). Image from Taobao.com

Use different types of citrus (lime, lemon, orange - use wedges to extract the juice, rather than making lemonade), other fruit/ strawberry, etc, and some mint. See Toby Maloney’s Three Seasons. Or top with ginger beer.

I definitely second that approach. Living here in Costa Rica I don't have the luxury of being able to select premium beans and it seems like every bag cooks differently. There's no way that I can put them in my instant pot and estimate the time that they will take. One time they're mush and the next time they are hard as a rock using exactly the same time. The only way to accurately reach the proper point is to cook them in a pot and test them. Another thing about using the instant pot or any pressure cooker, for that matter is that you always want to use natural release. Releasing the steam lets the gunk from the beans escape through the pressure valve and it could clog it causing an explosion the next time you use your pressure cooker. I don't soak my beans, I use the boil for 1 minute and let's set for 1 hour method. A while back @weinoo mentioned using this method and I have followed his directions ever since. The beans have more flavor and I can always cook them just the way I want them no matter how long it may take. And yes I do salt the beans when I cook them. I don't add any other flavors because I may use them in four or five different dishes and they can pick up the flavor of the particular dish that I am making.

And maybe he's just trying to play with our heads or giving us 'food' for thought. You really shouldn't do that @Shel_B. When you get to be my age, too much thinking can be detrimental to your health.

I'll bet your neighbors would just love that. Fattening up the rats.

. . . and here comes the luddite . . . beans classically are not fast food. flavors, in oh so many circumstances,,,, take time to develop. InstaPot/pressure cooking/etc make things go faster but . . . . maybe not so tasty. I do (most) bean dishes from dry - soaked overnight - cooked in an open pot. it takes longer - but the flavors added in the cook-phase have time and opportunity to have the desired effect on the beans proper. all manner of chili - all manner of stuff peppers - all manner of casseroles . . . . now - not everyone has the "time" possibility - or the "desire" - to do 'long preps' - but if you're looking for flavor, I'd recommend the low&slow approach vs: "instant beans"

It's hard to go wrong with a G&T.

I t I tried the Porch Swing and was disappointed with it. I needed something more, but I don't really have any idea what it would be.

I am NOB (north of the border) where sheet pan dinners are a delight in my Viking range with convection. Moroccan chicken thighs with carrots, sweet potatoes and onions. The only "issue" was figuring out which orange pieces were carrot, and which were sweet potato 🙂

I'm sorry you weren't able to get the Pimm's but glad you posted. When @lindag asked for suggestions for using her bottle of Pimm's yesterday, I knew I'd recently heard of something I wanted to try but couldn't remember what or where! @lindag, here's a link to the Porch Swing cocktail recipe on Deb Perelman's website. I have no Pimm's at the moment but the cocktail sounds nice and my Total Wine has it in stock.

Aggrieved by my daughter's low liquor supply we went out the other day and bought gin, tonic and Carpano Antica. It's very very hot here in Atlanta. I wanted a Porch Swing, but apparently the east coast is suffering from shipping issues when it comes to Pimm's.