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Stopover on our way down to Spain in Lyon, and what would be a visit to Lyon without a proper dinner ..? La Mère Maquerelle, one of the Bouchon Lyonnaise. Beaujolais & Orangina … For starters shaved fennel salad with octopus and oranges … Beef carpaccio with a deep fried soft boiled egg … Little one opted for the burger with Ossau-Iraty cheese … DW had house made ravioli with local soft cheese and roasted pepper coulis … I enjoyed the rump steak with pepper sauce and pistou … Little one took a cheesecake for dessert .. DW had a verbena cream with meringue and lemon coulis. This was exceptional. I had cheese: a Tomme, Crottin and St. Marcellin … And for yours truly, a Chartreuse Vert … After a leisurely walk back to the hotel we slept very well that night 🤗

She had me at butter, she lost me at glucose, potato chips and pretzels. I would suggest trying the TJ's version before making your own. It's a labor of love. Or a waste of good potato chips. Compost indeed. I once went to the original Milk Bar and tried the cereal milk ice cream. Fawful, but then I was over thirty. I'm sure my four year old granddaughters would think they had died and gone to heaven. I shudder to think what would happen in the evening when the coffee grounds and the sugar take wing. Christina Tosi doesn't have a sweet tooth. She has fangs.

I made a simple wrap , using still warm check leg meat , from the IDS : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/10/#comment-2455451 leg meat, trim for MC , the Cat. note the Jus from the IDS bottom pan TJ's tortilla , mayo , Tj's dijon , leg mneat trying out a new item , for me , from Penzey's Salsa & Pico . no salt https://www.penzeys.com/online-catalog/penzeys-salsa-pico/c-24/p-3092/pd-s ''' Hand mixed from: Shallots, cumin, garlic, black pepper, Mexican oregano, paprika, cilantro, jalapeno pepper, chipotle pepper ''' the first item is shallots, so after the sale , its going to be ' pricy ' Campati T's Tj's spinach , w the Jus. it as still a little warm , but had completely jelled. I could have used less. it was very very flavorful. in the end , a might fine Wrap , and easy to do , once you have IDS CD's

Chicken Drums , om sale , S&S : I was surprised these were so large . , very nicely trimmed , and not ' wet '. CD's @ Market Basket are much smaller , and not as nicely trimmed. and cost more . go figure. on a rack to air dry in the refrg for 24 Hr. Ive read and seen this mentioned at several reputable BBQ sites. first time Ive tried it. note : MC , the Cat is keeping an eye on things , knowing he will get a taste later. after the 24 hrs. its notable that the skin is tight m and the bare meat has no sheen. I decided IDS : 200 F , rotate each hour . 1 Hr 2 hrs. notes very little Jus. total time 6 hrs: I temped the jucy lookiing leg , L , thrid up 165 F . note the jus coming out of the CB its the shine the tray Jus. very little , no burning . opened one CD up note how jucy it is Trimmed for the dinner wrap . the skin and some of the dry surface was trimmed for MC , the Cat . he loved it . I use the jus in the pyrex for the wrap , over on the dinner thread. what I learned : there is a good reason to refrigerate chicken 24 h on a rack , the surface tightens up significantly and the surface , now dryer , keeps a lot of the chcken jus in the chicken , not on the pan. these CD were remarkably tender and very very moist . a winner many times over , and I decided to just add the cut off leg to the wrack , rather than toss. and cutting of 1 inch of distal leg , made a difference in the final trimming of the meat and the IDS leg trim is now Vac'd // Fz and will go in the next chicken // turkey iPot for stock. delightful smoky aroma , not at all harsh. anytime S&S has these same CD's on sale , Im loading up. easy to IDS , and as tasty as it gets for Chicken dark meat . dont know why recently I get a pic at the end of a post . usually a dup this is the cleaver and mallet I use to chop off 1 " of the leg. easier , more accurate , and finger tips not involved.

following current social trends More for Me ! and pedestrians ? keep on walking .

Choux puff... Choux au craquelin with toasted fig leaf crème légère and some of the cherry compote I stashed in the freezer a month or two back.

Inside or outside?

You had me at 'Foie Gras'. I always use savoy cabbage when I make cabbage rolls.

Thanks Smithy. Moe also called them an act of love.

I had leftover filling from the cabbage rolls which was heavy on the pork. So I made stuffed zucchini, fried and then simmered in a tomato basil sauce. This was intended for last night's dinner but ended up as Moe's breakfast this morning served over penne. I'm going to take the same for lunch.

@blue_dolphin Thanks! I hadn't thought of Wayfair either. I've never shopped them, but I am pretty sure I got a discount card in the mail from them at the new place. I'll look to see if I kept it when I get over there today.

@blue_dolphin, you did indeed post about the lima beans before, but it was in the succotash thread. I have no doubt that I have repeated myself more than once (haha) in a number o f threads. So, for all of you who know me too well, thanks for not pointing it out. It's only going to get worse. I have a sister-in-law who told the same long boring story twice during one Thanksgiving dinner. Her excuse was too much wine. No one at the table was rude enough to call her attention to it, but we sat in stunned silence the second time around. That was a relatively memorable turkey day.

Shrimp and Vegetable Chowder - red bell pepper, potatoes, corn, onions, garlic, sriracha, chili powder, mustard powder and italian seasoning are cooked in chicken broth and sherry. The chowder is finished by adding shrimps, cornstarch and some milk and tomato sauce.

Tonight's Smoked Bluefish Salad was vile. The red onion was much too much and the salt from the smoked bluefish overwhelmed everything. It's headed to the garbage. I have more bluefish but it will have to be soaked to mitigate the salt.

Because of the oppressive heat I did not smoke spareribs tonight. Things have cooled off a bit and Lord being willing I shall reattempt spareribs tomorrow. If anyone has suggestions for time and temperature, now would be a jolly good time to share them.

I made the wrong recipe. It must be the heat. I had intended to prepare Smoked Bluefish Pate (Delish! p24). What I actually made was Smoked Bluefish Salad (Delish! p64). Oh well, I have more smoked bluefish. The salad is good, but I added far too much onion.

Very common here. The one labelled stewed doesn't look stewed. It very much looks like quail century egg. These are sold in every mom 'n pop corner store as well as supermarkets. And, yes. Always rubbery. I never buy them. I buy fresh and D,I,M, (Do it Myself)

Another bread I used to bake myself but now routinely buy is this pita-like bread from Xi’an, where I lived a long time ago. It is the bread most often used in 肉夹馍 (ròu jiā mó), Rou Jia Mo. Rou Jia Mo The bread is called 白吉饼 (bái jí bǐng). There is a recipe in the first post of the Rou Jia Mo topic linked to above. Unusually, it is not steamed, but dry-fried then baked. Bai Ji Bing

@JeanneCake @blue_dolphin I looked through my succotash recipe collection and found one or two that looked interesting. If you're still interested, send me a PM and I'll send them to you. I don't want to run afoul of the copyright police.

I don't clean my Anova. Except sometimes the front glass.

Do you clean your Anova the same way?

I rubbed it. With a paper towel.

Last night we walked (literally) down the block to Ernesto's (a very local Basque-inspired restaurant), sat at the bar, had cocktails, 2 pintxos (Croquetas de gallina and Tosta de gambas) and shared a main along with a beefsteak tomato salad for our dinner. Pluma Iberica con patatas fritas y piquillos. With wine. I kinda forgot how good this place can be, but last night it was just fine.

How did you apply the rubbing alcohol?

Java salad with peanut sauce (gado gado, but I skipped quite a few ingredients 'cuz there's only two of us): Blanch sliced spinach, cabbage, and chayote, then dress with peanut sambal. Peanut sambal (sambal kacang): Blend together long red chiles, bird chiles, garlic, tamarind, palm sugar, and peanut butter, and season with fish sauce. Mrs. C is a peanut sauce fiend, so I'll make this again. Before mixing: Grilled scallops: Marinate scallops with blended cilantro stems, garlic, shallots, ground white peppercorns, ground coriander seed, curry powder, palm sugar, and fish sauce. Skewer scallops, mix a little coconut milk with the marinade, and grill over charcoal with oak smoke wood, basting with excess marinade. Next time I'll build a hotter fire. Served with Mae Ploy sweet chile sauce.