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We were there years ago (before they were named "best restaurant in the world") and they were one of the most incredible meals we've ever had in our lives. I wish there was a "drool" button, but also, your opening line cracked me up.... so thanks for that!

Baked beans with excellent half-smoke sausages. I jazzed up canned beans with onion, garlic, mustard, apple cider vinegar, ancho chile powder, smoked paprika, hot sauce, Worcestershire sauce, and fish sauce. Mrs. C cooked half-smokes in the air fryer. Mrs. C made peach crisp with local peaches, dried strawberries, and dried blackcurrant. Yum.

New toy. 22 inch classic Flax seed oil for seasoning Couple of Oklahoma Smash Burgers - mine with cheddar - hubby's without

The beef ribs that were far too salty I washed and soaked in water. I did not bother to reheat. Salinity was reduced to tolerable levels. Next time be more careful with the salt.

You'll have to use your imagination for this one. That's a come-down from @blue_dolphin's post immediately before this one, so if you're of the sensitive sort then just switch to another page. I've been noshing on a rotisserie chicken from my favorite grocery store for a few days. Today I'm home, so I stripped the remaining meat from the carcass, chopped it with a bunch of basil leaves, and mixed in mayonnaise. Here's a sample: Now. Imagine that atop the sliced and toasted halves of a ciabatta bun, then topped with chopped Campari tomatoes and baby spring greens. You'll have to just imagine that, because it's already gone. Pretty darned good. Pretty darned easy. And the carcass has joined the other chicken bones I've been saving, and they're all in the Instant Pot being pressure cooked for broth. I was out of broth. I won't be.

I followed the recipe for Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender except with a different pasta shape. The sauce is a puttanesca-like flavor bomb with anchovies, onion, fennel, garlic, capers, olives and plenty of fresh herbs. The recipe is available online here.

That duck plate is winding me right up

Sometimes you don’t feel like cooking, and luckily some decent restaurant is nearby … My highlights were the pigs foot with sea cucumber on crispy pig ear … Palamos shrimp … Duck in two ways … And some chocolates to round things off … But in reality the whole thing was decent. As were the wine pairing - some 20 well selected wines were sampled. As I told Mr. Roca on his round through the dining room: “No complaints” 🤗

@YvetteMT…see your DM for info.

Agreed! Glad you were able to find some locally

We had locally-grown eggplant, tomato, and a variety of chiles so I decided to wing it. Cube and salt the eggplant and set aside in a colander. Brown-fry minced onion, add a paste of chiles, ginger, garlic, and cumin, and cook down with fish sauce, turmeric, black pepper, cinnamon stick, and garam masala. Add chopped tomato and cook until reduced. Add eggplant and simmer until softened, finishing with a shot of heavy cream. Top with a scrambled egg (supposed to be over-easy but apparently our non-stick pan isn't any more). With all the BLTs lately I have been craving vegetables.

@Smithy wow I tried to mean the TJ's stuff , was green , but very far from a GBP Poplano' s nice very nice

Last week I grilled grape tomatoes to a fare-thee-well. Yesterday I grilled thin sliced zucchinis. Labor of love....about 8 minutes per side to get level of caramelization I wanted. Dinner was pasta with grilled shrimp and the zucchini. Simple "sauce" of olive oil, reduced white wine and small amount of chicken broth. Served with garlic bread and a lot of fresh grated parm.

For the record: the TJ's chile relleno does NOT include Green Bell Pepper. I dislike GBP almost as much as you, and I can attest that the labels are correct. Also, with due respect to your casserole (which I'm sure is delicious), I'm not convinced that its ingredients are close enough to qualify as a CR subsitute...although i will concede that it's simpler than any of my "less is more" casserole substitutes and no doubt delicious as it is. Here are two of my CR casseroles, which contain the same ingredients but admittedly don't have the crust from frying: Dec. 2023 and Dec. 2018. Wow, difficult to believe how many years have passed since then! But I think I preferred the Dec. 2018 version. Anyway, if you really want "less is more" I recommend the TJ's version; you can consume them without GBP fear.

Had this for lunch a couple-three days ago. It was pretty good, although there are some other TJs entrées I like better. I added some of TJ's canned Hatch chilies to punch things up a bit ... I'm giving it a mild endorsement. I think it may have been the cheddar that lowered its desireability for me. Not punchy enough for a chile-type dish.

@Honkman I love raw kohlrabi but have never cooked it. How do the flavor and texture change when cooked? As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. Last night,- walleye, corn, purple rice. (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

@OlyveOyl that crumble is gorgeous. Recipe to share?

Eggs (over medium), hashbrowns, a chicken sausage and the star of the show-cantelope grown about 3 hours away. The melon farm has had a tough year because of the weather so we are super thankful to get these.

We are back in Wellfleet. We ended up deciding not to go to Martha’s Vineyard next week. The house we rented is in a very wooded area of Aquinnah, and there has been a lot of recent news coverage of the tick problem over there, with many people getting alpha gal syndrome from tick bites. I already have enough weird medical stuff to deal with and don’t need a dairy allergy to add to it. We may decide to stay the full two weeks in Wellfleet, or we may just go back home after our contract on the house we are currently in runs out a week from Tuesday. We will see. Husband and I drove out and met up with my brother yesterday afternoon. We went for a beach walk on the harbor at low tide. The oyster fishers were working on the flats I like walking at low tide because the sand is nice and packed down We ate at the Bookstore, which is right across the street from the beach. Drinks: martini for husband, watermelon margarita for brother, phony Negroni for me We shared some fried seafood Husband had a lobster grilled cheese I had a big bowl of mussels Brother just got a tuna melt. No picture. After dinner we walked over to Mac’s on the Pier to pick up a seared tuna wrap for my husband’s brother, who was coming in later that evening. Most people were in line for ice cream. The food line was the short one on the left. And then a final stop to pick up some gelato for the house at Gelato Joy.

some things quite new to me : over on the Tj's thread , @JAZ, @Jacksoup, and @Smithy tried out the Fz chile rellenos . Ive never had a chile relleno. first off : Mex-tex did not arrive where I grew up ( SF peninsula ) until the mid-60's . there then was a spectacular Mexican restaurant in Los Altos called Estrellita's it was super. why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?. My mother made stuffed GBP a few times in the '50's , and they were awful . @C. sapidus uses poblano's in a variety f dishes . and the Tj's fz versions were quite good ,l out of the AF. I asked at MarketBasket re poblanos , and sure enough , they had them . I got 4 and was going to roast them over the gas burner on the stove. but i only had those thin plastic bags used for produce. then an advent : use Corning-ware ! I heated up some water in the CW in the micro , and used that I was going to use these in some sort of corn tortilla stack // melt. I had some CkThighs , that needed a home , and used some Campbells Cr of mushroom soup : No Added Salt in a pot with no ' i ' for a change I haven't used this pan in years . it's an outstanding pan , from BB&B's early days , on sale , also using a ubiquitous coupon. poblanos ( 4 ) diced chicken , saute then 180 F IDS 1 hour diced two cans Cr of mushroom soup ( not diluted , poblanos , chicken and a little freshly grated nutmeg . If its White , Nutmeg is Nice. brought to a simmer , temp turned down for an hour or so , to let the flavors melt together . I initially planned on the cheese that melted ,and maybe more mushrooms . glad I did not add those , as I probably forgot . Less is sometimes More. came out just the say I wanted. the proportions of what i had ( 4 poblano's , 4 ChThighs 2 cans CrMushroom ) were just right. my usual current Spinach // Rice base I was going to add a little butter to the rice when done in the FT-RC. forgot . as nice as butter w rice is , this was better in the end Less is More x 2 . creamy chicken and poblano w hints of mushrooms . I knew the mixture was going to be good. it was better than good . I tasted it ! some fresh Campari and window green onions . 5 stars for sure. less is more sometimes.

Air Frier Mortadella & Swiss & Soft Scrambled egg , on TJ's Fz Naan : the Naan is right pout of the freezer , mortadella and swiss AF'd torched soft scramble delicious.

Flour tortilla, well seasoned meat, melted cheese and tomatoes. Pistachio crumble, raspberry jam, ricotta.

That's always perplexed me. I'm no historian, but without organised agriculture you're getting calories anywhere you can, and hunting uses up rather a lot of those. So the liklihood is forage first, hunt later/when you can to my mind. And yeah, paleo influencers can 🤫

Yass , I've learned is a town in Australia south of Sydney.

LOL Okay, then... "Although most of us on this forum do not eat bees..." FWIW I've deliberately eaten ants, fried locusts (grasshoppers? don't remember for sure which it was) and mealworms. The latter was at a kid-centric event at our local Museum of Natural History, when to my surprise my kids wouldn't step up and try 'em. I told my daughter "that's where the 'meal' part comes from!" (To be clear, I know that's not true, I'm just prone to Dad jokes). Which reminds me, I'd intended to post this here a few weeks ago and then forgot. Because direct evidence is scant and incomplete, scientists have turned to interesting side routes in an effort to decipher the diets of our remote human and hominin ancestors, through things like analysis of plaque on teeth and isotopes in bones and other remains. One mystery that cropped up in that pioneering work is a bizarrely inflated level of specific nitrogen isotopes correlated with meat-eating. There's a traditional image of "cavemen" being primarily carnivorous, though current research is now tending to debunk that (in your face, "Paleo" diet influencers!). So this finding with the nitrogen isotopes runs counter to much of the contemporary scholarship, at least on the surface. But there's been a big question mark about it, because the levels of those isotopes were high enough to make the whole thing questionable. This new work provides a highly plausible (if disgusting to the Western eye) explanation. https://arstechnica.com/science/2025/07/fermented-meat-with-a-side-of-maggots-a-new-look-at-the-neanderthal-diet/