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I’m a devoted user of paprika, I think it’s great. I use it on my phone, two iPads and a Mac, it’s always in sync. Only downside, and it’s not their fault, is that it’s difficult to get a recipe from a kindle book into the app. That’s why I bought the desktop version

Update: After some deliberation I settled on this knife. The specifications were tight on and the handle fits my hand perfectly. Sadly, I just missed the sale.

Alas, can't get them over here anymore. I think the postman would be upset with me if I ordered some from the States. Might make a mess of his bag.

Another chance, almost, at the sandwich I described yesterday. There wasn't enough chicken salad to make 2 open-faced sandwiches as I'd described, and yesterday that much food was overkill anyway. So today it's the remaining chicken salad on a ciabatta bun, with the bitter baby greens and slices of a tomato. There are dill pickle chips in the shadow of the sandwich. I like 'em but am glad I didn't put them on the sandwich itself.

Yeap … that one 🙏

Yup - that's the Ooni.

Another curiosity from A Super Upsetting Cookbook About Sandwiches by Tyler Kord. This one is called That time Chris Parnell played Benedict Arnold on Drunk History, the sandwich and features an egg poached in that spicy, tangy muchim brine used to pickle peaches for the Suzanne Sugarbaker that I made the other day. The sandwich also involves a toasted English muffin, avocado and red onion. No English muffins in the house so I toasted a crumpet instead and left it open-faced. Grilled asparagus with roasted tomato mayo (leftover from the ALF, also from the book) lurking in the back.

@BaxterBaker that looks like a fine piece of beef .

I like roasts myself. I just cooked one yesterday. 6 hours on low heat in the crock pot. I added veggies on top to steam in the last hour or so. Really, really good. Like beef stew, but better. The meat was so tender it just fell apart and for once I didn't over-season! Not quite all the fat rendered, so I had a bit of picking to do, but it all broke out very easily. Four pound roast will yield two very nice meals for my wife and I. I'm really getting used to this new way of eating. Normally I would have bread with this kind of meal but I skipped it last night. Satiating, whole, clean, healthy and no cravings between dinner and bedtime. I had already taken one plate of food out before I remembered to take a picture of it all cooked. Greg

I measured the width and depth of the big dipper's bowl for @TdeV using my trusty calipers purchased for another hobby years gone past, since precision is important. Sadly, I'm not very good at measuring fiddly things (weird shakes combined with terrible astigmatism) so these are approximately close enough amounts: The bowl is nearly circular, with diameter of approximately: US: 1.84 goldfish crackers UK: 0.0038 london double decker busses French: 0.071 baguettes Rest of the world: ~46mm Depth is ~14mm. If you'd like a picture of it containing certain foods familiar to you, in order to give you a better idea of size, let me know and I'll see what I can do. Free of charge, I've performed the most important test no one has yet requested: put knuckles up against the back of the spoon. It fails at giving me a great bum, however, it does give me a glimpse of what it would be like to have an amazing pair of prehensile knockers. As to what hobby: coffee; the spoons make cupping fancy pantsy coffees more fun! The following video illustrates what I went through when deciding to purchase a set, and is far more accurate than I'd care to admit. https://www.youtube.com/watch?v=HlYMZUKoaX8

Excellent flavors! I’ve been known to warm up a little dulce de leche, pour it over a scoop of vanilla ice cream and sip a small glass of bourbon along with.

There are some very nice Argentinean Dulce de Leches available. The local Latino markets carry several that are excellent (and there is some junk out there as well).

Current favorites are caramel whiskey and dulce de leche. Preferably with a really good hot fudge sauce. I used to love "coffee coffee buzz buzz" (with chunks of roasted espresso beans) but I have avoided it after once being kept me awake all night.

I was surprised by that information, so I searched: From B&J, and from other sources as well, neither Cherry Garcia nor Chunky Monkey has been discontinued.

My sweet tooth doesn't really exist anymore, but it would come out of retirement for Ben and Jerry's Cherry Garcia and Chunky Monkey. They discontinued them 10+ years ago and I could never work out why (I find cookie dough disgusting and Phish food hideously sweet, but they're still going 🤬) These days a mix of good pistachio and cherry gelatos hits the spot. And I always have time for a quality scoop of vanilla. Ooh, almost forgot mochi ice cream. That stuff should be banned.

I've seen a lot of people here mention Paprika. If you live in the Apple world, Mela is a good option that I’ve been using but it doesn’t work on Android.

Does anyone know of a good recipe app, as in a place to store one's recipes? I am currently using Evernote but find it expensive and would prefer to purchase an app. Evernote won't let me print a recipe which I find annoying. I am about to test recipekeeper as they allow you to try it out with 6 recipes. One thing about recipekeeper is that their client support is excellent. I sent them 2 different emails and got replies quickly. What, if anything do you use? I my case, I need something that will work on Samsung, I.e. Android.

That's no lady - that's our niece! (Actually, it might not have even been a lady; after all, you're in Provincetown).

Close. I'm pretty sure it's one of these. ETA: confirmed. Trigger pulled here.

@liamsaunt Was that burger topped with deep fried avocado?!?

A really good vanilla, made with real vanlla beans and chocolate shavings woud top my list. It's a hard-to-come-by combination, and I find myself settling for something close most times. Cat Cora, when she worked at Bistro Don Giovani in Napa, made a vanilla ice cream with fresh ground black pepper that blew us away. While unavailable commercially (AFAIK), it remains today my most memorable ice cream eating experience. Another remarkable ice cream was Giuliano Bugialli's Sorbetto di Parmigiano. When I had it the first time, made by Judy Gruhen back in NYC some 30+ years ago, I was amazed by how "innovative" it was. I've long since come to learn that the idea, if not the precise recipe, goes back at least to the late 1700's, and since my first taste of Judy's creation, I've had several versions over the years.

Voted best home cooked meal in the world.

Yesterday was not much of a food day. I let my brother pick everything we did, and all he wanted was a drink at an outdoor bar in Provincetown called the Aqua Bar, and a burger for dinner. So that’s what we did. But first my husband and I went for a walk around Wellfleet. Some scenic views around town. Uncle Tim’s bridge Here’s the view from the Aqua Bar. My brother got his margarita and was happy. Drinks at the burger restaurant. The orange one was mine. It was basically passion fruit juice. My brother in law’s representative burger. I had a vegetarian burger. It was greasy, but again, my brother was happy. I walked by @weinoo’s relative’s place, the Lady Slipper. It was only around 6pm and it was already packed! There was a lady at the door with a clipboard taking names for later entry. So they are doing well indeed! I was full of mediocre vegetarian burger and wanted to go to the beach to walk it off, so we headed to Herring Cove. We found another shipwreck! Here’s a close up The offshore storms are uncovering all sorts of treasures. Sunset

I would freeze it.

@TdeV, I don’t have a panini press nor an Anova oven but I routinely cook a whole package of bacon in my regular oven, arrange the cooked slices on paper towels, roll it up, pop in a ziplock bag and store in the freezer. Slightly unrelated, I’ve been doing something similar with uncooked bacon: I lay the strips out on parchment paper, freeze that flat, then cover with another sheet of parchment, roll and store as above. This method is quite handy if I want just one strip (or even half a strip - cooking for one here) for a recipe where it’s mostly used for flavoring or as a garnish. I can easily use a scissors snip a frozen slice right into the pan in little strips, squares or even triangles and brown them up. Of course, you can always just crumble a cooked slice but sometimes it’s nice to have it freshly cooked. Edited to add that the kitchn uses an accordion fold so you don’t need to freeze flat. See here for that.