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"To further protect Canadians, the CFIA has announced temporary restrictions on imports of pistachios and pistachio-containing products from Iran. " Yay our team!

I'll pm them to you.

I've never used the recipe functionality of the CF, ever. It's really worthless imo. But that's not something that concerns me because aside from that the unit is so amazing.

Late reply but I have to laugh at this comment. Not sure if you are talking about the CF or the CF home. If the full CF it's well worth more than $700. The "home" is likely worth it as well considering the alternatives and Breville's quality. The CF is the best kitchen appliance I've ever purchased by far. I have two, paid near retail years ago, and both are running like they are brand new with daily use (going on 9 years).

I didn’t actually get this yet, but I was told that I won a “Pantry Glow-up” giveaway offered on Maggie Hoffman’s Dinner Plan Substack. It includes a copy of Samin Nosrat’s book Good Things and a bunch of little food items. I don’t know if they’ll be teensy tiny samples or a little larger but it should be fun in any case. I’ll report back when I receive it.

@KennethT I think you have found an effective , cheap , local method. string them up !

Wow, down below 30% here already, but the (dry) heat's been on constantly since the temps outside dropped below 60℉.

It's been a few decades since I grew peppers, but I would take a needle and thread and make a garland (for lack of a better term) which I could then hang up to dry.

Bet the Boys loved that !

That's Kanoyama. I was surprised at the quantity and variety of fish on the chirashi, and the rice was perfect. Better deal than the sushi special, I think.

I’m not really up on what’s “a thing” these days but I know people use it to make black cocktails like a “spooky margarita” but that’s just for looks, not any other benefit. When my cat Patrick got into some lily pollen, he and Michael both got a charcoal gavage and a charcoal enema. Poor guys! A charcoal michelada sounds much more pleasant than either of those routes!

@weinoo Where did you go for the sushi?

@blue_dolphin interesting. Is activated charcoal a thing in S.CA ? I vaguely remember this being ' something ' in the past. after all , activated charcoal is given to children who have ingested various items ' not so good ' for you ie poison . maybe adding it from time to time takes care of ' toxins ' there has to be influencers on top of this.

Dehydrated using the "apartment floor" method.

I upgraded to the new CSO-500 (thanks to one of our Canadian friends!) which actually has a built-in air fryer mode and comes with a screen/drip tray - it works quite well. The lowest keep warm setting is still 125F but I haven't checked it's accuracy. I also don't know if the fan turns on in keep warm mode. I'm also wondering if there will be a flavor difference between the slow dried method and the accelerated oven method. These chillies are pretty skinny, so I may just keep them on the counter to do it. I was just curious if people had done it any other way so I didn't have to reinvent the wheel.

No radiators - since it was converted to apartments, the building used fan coils - including a gigantic water chiller on the roof for the A/C (which was nice because we didn't have to pay for the electricity to run it - it was part of the maintenance). They recently converted to a heat pump type HVAC system with a compressor in each unit so we can just about use the A/C whenever we want, but now we pay for the electricity it uses. According to my humistat, it's currently 44% humidity in here which is pretty nice. It will drop a lot more once it gets to be winter.

@weinoo nice. that's the thing about ML : it keeps on giving , and gets better and better as a MLSandwich.

Went out for some sushi earlier this week...I decided to have chirashi: It may turn out to be my standard order, as it was really good. I decided to pivot away from making meatballs to making meat loaf. And I practically followed a Serious Eats recipe to the letter, because I wanted to see if it was really that much better than a classic meat loaf recipe, say from Julia or James or whomever. It was a bit more complicated than I think a meat loaf recipe needs to be. But: It came out pretty nicely; I glazed half of it. Also made a semi-quick pickle: And some potato salad: I don't think I'll follow the recipe from Serious Eats the next time I decide to make a meat loaf, as I can get results just as good without making myself nuts. Though I will say this experiment was quite juicy and tasty. I'm actually looking forward to cold meat loaf sandwiches.

8lbs of De Cecco penne bought in a panic prior to proposed tariff on Italian pasta. Not intended to prompt political discussion of any sort

Yes, in my area it’s not unusual for Mexican-style restaurants to have lengthy Michelada menus and shrimp versions show up often. This list from Alta Baja Market in Santa Ana, CA where I had lunch recently is more fruity than fishy, but gives an idea of what’s offered.

Rather fond of pork shoulder. Vacuum sealer is very useful. Usually split a shoulder that size into three portions. Large chunks that get turned into carnitas for tacos in the slow cooker or instapot and then two portions, one with the scapula, one without cut into small chunks for sunday sauce

What kind of radiators do you have, or when they renovated did they provide forced air? You know how dry it is in our apartments this time of year - I've already got the humidifiers out, so I imagine just leaving them near any heat source with good air circulation would do the trick.

These were my crop from yesterday. The usual daily pistachio recall, and the formula recall from the US has been extended to Canada. Fortunately it was a fringe brand, with relatively minimal market presence. https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5 https://recalls-rappels.canada.ca/en/alert-recall/byheart-whole-nutrition-infant-formula-may-be-unsafe-due-potential-presence-dangerous

I’d suggest putting the chiles on some sort of screen to improve circulation. This 11-inch aluminum pizza screen (eG-friendly Amazon.com link) fits conveniently in the CSO and I use it often in lieu of an air fryer. They come in all sizes though. In my CSO, the lowest plate warmer setting is 125°F but mine fluctuates from 115-130. It will run with the door slight ajar but probably not long enough to really dehydrate them. I’ve had little Thai chilies dehydrate themselves nicely on my counter!

Thursday, rigatoni with spinach and pine nuts Friday, chicken, pepper, and broccoli stir fry