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I have never seen or heard of this brand. I must be stupid because I've also never seen marinara sauce referred to as tomato sauce. Maybe I just haven't had enough coffee this morning and I did get up an hour early, but I was confused.

I recently went through the same experience. At least if I have made meatloaf I can't remember when, although I remember using my hands to goosh the eggs and cornflakes into the meat for my mother when I was a kid. I somewhat followed a recipe that suggested grating the onions help for moisture and used panko, which is good because I never have bread crumbs... or cornflakes. Then I took the suggestion from somewhere else to line the loaf pan with baking paper to lift the loaf out for cutting. It tasted very nice but was a little too moist and kind of falling apart. Less onion next time. We do have a Meatloaf topic (last post 2017) and a Burger/Meatloaf Cookoff

This weekend's Forkish loaf. Normally I would bake a boule in the Anova on a baking steel with steam. However I am blessed (or cursed) with the gift of hundreds of Amazon kitchen toys and gadgets in exchange for my evaluation and review. It's a tough job, but someone's gotta do it. I baked this loaf in an enameled cast iron bread oven that I can recommend: (eG-friendly Amazon.com link) The problem is I am old, and screaming hot cast iron is heavy. In this case 12 pounds. No, thankfully I did not burn myself, or this post would have been posted in a different thread. The results were tasty, but more gymnastics were required than had I simply baked in the Anova.

I'd also keep the brine recipe the same. It would be a pity to make a huge jar and find they were bland.

A sad looking chicken wing cringing on the plate!!! Tasty though… done honey soy with beans and egg plant

I guess 莲藕 (lián ǒu), lotus root is more familiar to people in the west than it was only a few years ago. However it is usually comes in this form. or sliced into lotus root coins. It also comes in other forms 莲藕切条 (lián ǒu qiē tiáo), lotus root chips 莲藕尖 (lián ǒu jiān), lotus root spears

In the absence of any experience, I'd leave the proportions the same and adjust next time.

I’ve missed cooking in the donabe, possibly because the Zojirushi makes such damn good rice. But tonight: I found a piece of Alaskan king salmon in my freezer. It was defrosted overnight and salted for the day, before making: Salmon and hijiki rice. With some stir fried bok choy of some variety, with ginger, garlic, scallions, soy and oyster sauces.

A while back, Food&Wine magazine tested 100 brands of tomato sauce, and Monte's was their #1 choice. I'm looking for an upgrade to the jarred sauce I sometimes use. It would be great to hear any opinions of or experiences with Monte's. Food&Wine article: https://www.foodandwine.com/best-jarred-tomato-sauce-8421179? Monte's website: https://montessauce.com/collections/shop/products/original-family-recipe-tomato-sauce

Brush not mine - what size is the blue spatula? If it's any longer than about 8 inches it's one they donated. We went through the spatula container (and every other container!)

A couple of recent purchases. I found the first two at an antique store and Mr. Kim surprised me with the Duncan Hines "Bake Shop in a Book" off my wish list.

@Pete Fred – My daughter and I really want a piece of that final lardy cake. It looks perfectly perfect! @RWood – toasted coconut is one of my favorite flavors. Your Mama is a lucky woman! I made a Kentucky Brown Sugar Pound cake for the birthday of one of Mr. Kim’s staffers: He managed to bring pieces home for Jessica and me. It was really good – nice crumb and a delicate brown sugar flavor.

We luckily have a small "college fridge" in our family room, so that will be the home for the giant jar. So, do you agree with @Senior Sea Kayaker that she can back off the spices a little? My thinking was that in all that brine a smaller amount would flavor the pickle just as much as a large amount would. Does that compute?

Kerry I got two blue Thermoworks items from the give away on the last day of the workshop. One blue silicone brush and one blue silicone spatula. Send me your address and I'll mail them to you. No idea where the other three spatulas went. Perhaps they went into a spatulas container at Cake Collective?

I don't have answers yet for the relative costs of kefir vs. milk here, or what powdered products might be available to supplement it. I do want to give an update on my latest batch. I started from scratch and added a sachet of the powder (sorry, @Joe Blowe, but I have a lot of it to use up). I shook it up and let it sit out overnight. Next morning, it was still the consistency of milk. At noon, it was the consistency of milk. By 4 pm, it had totally seized. Somewhere between the 20 hour and 24 hour mark. Into the refrigerator it went, after I gave it a good shaking. ("Bad kefir! Bad kefir!") This morning it blended nicely with a banana. The flavor isn't as wild and funky as my 3- and 4-day kefir, and it doesn't have the clumps I showed uptopic, so that's progress. But I'm very surprised at the abrupt change in texture.

Farmhouse Pork Stir-Fry from Woks of Life with pork belly, Anaheim peppers, garlic, ginger, light and dark soy sauce, Shaoxing wine, sugar and chili-fermented bean paste

This is the pan and insert that I have: (eG-friendly Amazon.com link) The pan was twenty some dollars when I got it, now the price is up to $44!

Essentially yes, but it’s a steamer/air fryer so it steams and air fries at the same time. 9 minutes from frozen to done.

Breakfast was wilted spinach and eggs

It would work, I'm sure. It's just fat but a rich one. It can be used for any purpose any other fat is used.

There is a full explanation of tallow using hot pot base with recipe here. I think she overstates the need to dilute the beef fat with vegetable oil, though.

Would tallow work in place of oil in making chili crisp? I imagine it would work for popovers. I believe there are a few recipes in Calum Franklin's excellent book The Pie Room that use tallow, I'll have to double check when I get home

@KennethT Yes, I knew you knew that. We've discussed it before. My mentioning it was more for @Shel_B's benefit. The video you mentioned of the hotpot base factory is in this post.

I consider it to be fairly mild. I just put a spoonful on some white rice, and the sweetness of the mango seems to offset the heat of the habanero resulting in a nicely balanced sauce with a noticeable, but very comfortable, heat level. I compared it directly with Marie's original mild sauce, and the original seems hotter to me. However, the original doesn't have the sweetness that this one does. I think that you'll not find it at all objectionable, especially when put on food. I poured a bunch of it on my fried breakfast potatoes a few days ago and didn't even need anything to cool it down. Go for it! You know what's weird, the mango sauce seems to "cool down" the original mild sauce. It's almost like a dessert hot sauce ... sheesh! I'm glad I did this tasting for you as it drove home what a nice sauce this is. I'm going to order some more.

Thanks, @Shel_B. One of the stores that carries it is one I regularly shop at. It's on my grocery list. Hot hot is it? I realize that is a somewhat objective question, but I thought i'd ask anyway.