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There are both Carolina Gold and Charelston Gold rices. Charleston is an offspring of Carolina rice, with slightly different aromatic and finished product qualities (Charleston being the more aromatic of the two).

I said paying with a phone not a credit card. Totally different. It takes a second to scan a QR code. I do it for every payment I make. I understand the article was talking about America. I didn't suggest it was about the UK. That was my point. I was merely comparing it with my experience elsewhere.

Quicker for whom? It's not quicker if a bartender has to take out the credit card machine, deal with hoping to get a tip, printing out a receipt, etc. etc. And I think this article is geared not toward the bar culture in GB or wherever else, but in the US.

Back in my day we had vanilla coke, chocolate coke and lemon coke at the soda fountain after school. I've read about these dirty sodas. They sound.....FAWFUL.

Thanks MaryIsobel. Like you, I don't want to eat early. Not a big fan of breakfast. So on days that i work, I usually take the same thing for lunch and eat around 11:00. Father's Day breakfast. Made a ramen and a green chicken curry made with coconut milk. I'm taking the same for lunch.

@Smithy I love the blends from https://spicetrekkers.com/en-ca/shop/spice-blends I stocked up , before the tariffs. I carefully toast the amount Im going to use , let cool a bit and then grind in an inexpensive blade grinder.

I finally got around to trying one of these blends, after stowing them in the cabinet and leaving home for 5 months. I'm here to report that the Peri-Peri Blend is tasty but HOT even in small doses. See here for more information about how I used it.

This seems as good a topic as any to post about my latest bean cookery. I grabbed a package of Rancho Gordo beans -- Domingo Rojo, I think -- and loaded them into the Instant Pot after the usual rinsing and checking for debris. I was too darned lazy to go through the rigmarole of chopping and sauteeing onions or celery, but I did finally open a can of spice mix that I bought way back here from Spice Trekkers. I gave those spices a bit of a pounding, then loaded them into a cheesecloth bag so they'd be easy to fish out later. I also added a few bay leaves from the freezer. Then, away I went to do other chores while the beans cooked. I used the pressure cooking function, gave 'em about 45 minutes. Came back, checked, decided they needed more time, added more water, pressure cooked again. The finished product is more of a soup or stew than simply beans that can be added to another dish, but that's all right in this case. I haven't felt much like eating lately anyway, and in a desperate moment a cup of this stuff is an adequate lunch. Here it is: top view, and side view so you can see just how stiff it is out of the refrigerator. But. Those spices are hot! I only put a tablespoon's worth into the pot with a pound of beans. I still need sour cream to tone it down so I can taste the other flavors. So buyer beware on this particular spice blend!

Farmers' Market organic blackberries, organic, full-fat Greek yogurt, Ethiopian coffee. I can't recall the last time I had full-fat yogurt, much less Greek yogurt, and this was such a treat. Creamy and smooth, and defintely more flavorful than the 2% I usually get.😍

No sticky rice!?! Criminal!! 😂

I'd make MHSM over pastrami every time. Odd MHSM doent seem to travel elsewhere

Trying to work my way through the freezer. Defrosted an unmarked container. Turned out to be black-eyed peas. Wouldn't be my first choice for a hot summer day, but it was tasty!

The article and the topic had me baffled for a while. I have never lived in any culture with a 'bar tab' culture and I've lived in twelve different cultures. It wouldn't work most places. In my native Britain, it is very rare and only an honour bestowed on very regular customers who are drunks with money. The whole British 'buying your round' culture depends on paying as you go. One exception I can the think of was in one somewhat seedy bar in the basement of a Soviet Moscow hotel opposite my apartment in the 1980s, but that was only because the bartender was terminally lazy and wouldn't even take your order. He just plonked a bottle of vodka, a bottle of Georgian brandy and a bottle of Russian 'champagne' in front of you, handed you a glass and let you get on with making your own коктейль, a cocktail made my mixing the three to your own formula. Lethal stuff. Any payment (if you remembered to pay) was on a trust system. Paying with your phone is quicker than using a card or cash. I also have problems with all this generational stereotyping. It makes as much sense as astrology.

They're slighty different percentages, maybe they are custom blends for AUI. Google doesn't turn up much. The Des Alpes dark chocolates all list 'cocoa paste' as their cacao component, while Felchlin lists 'cacao kernel'. I wonder what the difference is, if any. I'll see what my rep says.

That looks fabulous. My husband would love that - I am not at all interested in food of any kind until about 11:00 am, at which time, I usually have yogurt and fruit and nuts or ryee toast with peanut butter or sometimes leftovers

It was interesting that the cranberry flavor infused into all the nougat making it taste overall very fruity. Good but not what I was expecting. Think I’ll try chocolate next!

If you need a second husband I'll happily become non-monogamous. Every time I see those pics I get hungry 😁

海南菜 (hǎi nán cài), Hainan Cuisine Unlike Tibet (above), I have been to Hainan. Unforgettable, for a very wrong reason. As I was leaving to fly back home, then plane had just reached take-off speed down the runway when the pilot slammed on the brakes and we skidded to a halt then evacuated the plane down an emergency chute. Had the pilot delayed for another second I wouldn’t be here to tell the tale. Now I know why we wear seat belts for take off. The thing nearly cut me in half. About four hours later a replacement plane finally arrived to take us home. I’ve never been a happy flier and that was a nightmare. Hainan has been China’s southernmost province since 1988, previously having been included in Guangdong Province. It is a beautiful tropical island and I thoroughly enjoyed the visit until I tried to leave. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. The food is mild, similar in many ways to Cantonese but even more heavily seafood-centric with both shellfish and ocean fish widely available. It is also coconut central in China and, unlike anywhere else, coconut features in many dishes. Much of the tropical fruit I buy locally is also from Hainan. Many people will think of Hainanese Chicken Rice in connection with the island, but that is actually a Singaporean / Malaysian dish introduced by Chinese immigrants. It is however, loosely based on a different dish – 文昌鸡 (wén chāng jī), Wenchang Chicken. Wenchang chicken is both a yellow-skinned breed of chicken and a dish incorporating it. The breed is a small variety, always kept free range and fed on peanut bran and coconut. The birds are cooked by the white cut method of placing it whole into cold water, raising to the boil and then turning the heat off, leaving the meat to cook in the residual heat. The result is a soft, tender meat. Indeed poultry is also important here, with other well known chicken, duck and goose dishes all on offer. Another favourite dish is 文昌椰子鸡 (wén chāng yē zi jī),Wenchang Coconut Chicken in which the birds are poached In coconut water with coconut flesh, garlic, sand ginger, green loquat and 'facing heaven' chillies and served with rice. Wenchang Coconut Chicken - Image Meituan shopping app. 嘉積鴨 (jiā jī yā), or Jiaji Duck raised by being force-fed a diet consisting of tofu and cereal three times a day, then steamed. Jiaji Duck - Image: lvdaotianxia.com 溫泉鵝 (wēn quán é ), Wenquan goose is a local hybrid breed which is fattened in a mix of rice bran and silage. Wenquan Goose - Image: lvdaotianxia.com Most unusually for southern China. Lamb is popular here. Except it’s often actually goat! Chinese rarely distinguishes the two. 东山羊 (dōngshān yáng), Dongshan ‘lamb’ is either roasted or braised in coconut juice. Dongshan 'Lamb' - Image: k.sinaimg.cn Noodles dishes are common and usually served cold or at room temperature as a ward against Hainan’s heat.

Perhaps ask your rep for some samples…. Let us know if the taste is similar to the Felchlin you usually use.

Beautiful nougat! Delicious sounding combination of inclusions! Thrilled to start you on your nougat journey. Start thinking about fun stuff to try at next year’s workshop. 😉

I'd say a bit of both. Most are working animals, but excess males more often for meat. The working yaks are milked. The meat is similar to beef but in my experience fattier. It wasn't my favourite, but interesting. I have no idea about yak breeds. I'll report back if I find out. I forgot to mention that dried yak dung is a common fuel in Tibet, both for heating and cooking.

Are yaks raised for specific purposes (meat vs. dairy vs. working) or are the meat yaks typically used as working animals until they're old and tough, then slaughtered when they're of no further working use? How does the meat compare to, say, beef or sheep? And are there dedicated dairy yak breeds, the way there are dairy cows vs. meat cows?

This copy is Copyright 1965 by Farm Journal, Inc. Library of Congress Catalog Card Number 65-16174 Although there is a list of credits for the full-color photographs I don't see any credits for authors or testers beyond their "test kitchen" and "home testers". I will include a charming quote from the forward: I've included a copy of the title page, partly so the full title and subtitle can be seen, and partly for sentimental reasons. I guess I'm only the second owner of this book. I should also note that I misnamed the asparagus pie in my original post about this book. It's "Farmhouse Asparagus Pie" with no mention of cheese in the title, although the recipe does include cheese.

@curls walked me through nougat at the eGullet Workshop - thanks again! Got around to making some on my own this week. Happy with how it turned out. Inclusions are dried cranberries, roasted pistachios, almonds and hazelnuts.

I'd make pastrami Or if I was in Montreal, smoked meat