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I have never made or eaten White Chili, so I ventured! Once I got the "red chili" out of my head, I quite enjoyed this. I added shredded cheese after the pic for hubby, and it melted in nicely. I enjoyed mine with a dollop of sour cream and dill. A friend gave us a bag of frozen large shrimp, so I took the opportunity to make Spicy Shrimp and Cheesy Grits. The shrimp were large and had a lovely "crunch" with the bite. Both the chili and shrimp dishes were quick meals, under an hour if you have the ingredients on hand.

They were ginning up a reason for another line, d5 (and the "Thomas Keller"). The underlying theory was Start-Stop-Start, i.e., that, by interweaving SS with aluminum in thin layers, heat was "forced" outward through the aluminum, allegedly resulting in more even heating. The theory makes no sense. A-C even offered a few pieces of d7 with even more pointless steel. They tried justifying that by claiming it made the pan just like cast iron (!!!), only lighter. Go figure.

That made me laugh...

We stopped at a nice little place called the Red Door Cafe for brunch while taking some friends to the airport, I ordered the 'Dippy Eggs': Soft eggs, with pieces of Mozzarella, a tangy tomato salsa, chives, bacon, and sourdough soldiers. It was very nice! Of course, presented in the little egg carton was a nice touch.

Yes, home made. There is a recipe in the first post in this topic. Scroll down.

Thanks. Pretty much what I thought.

I go to McD's about once every 10 years or so if that, so am no expert, but I have never heard of truffle angus burgers at any in the US. if they were here, surely I'd have seen ads.

I guess that if you are attempting a culinary masterpiece then the granular aspects of your cookware matters, but if you're just cooking to prepare food for consumption who the F*** cares? I think Shakespeare said it best - "Much ado about nothing" I' m probably going out on a limb here, but some people are fixated on the grooming of their pubic hair p

The first of my oyster mushrooms 110 gm. (grown on a mix of old substrate, straw and sawdust). Sauteed in butter and incorporated into a herb (chive, parsley and dill) omelet. I picked up some kiwis last week and was a little surprised at the size. This one was 126 gm.

@Kim Shook Nice to see you posting and hope everyone is feeling better.

Made a pot of pea and ham soup and had some for lunch, probably have it for dinner as well.

Konjac, pronounced in English as /ˈkɒnjæk/, (kohn-yak), is also known as konjac potato, voodoo lily, devil’s tongue or elephant yam. In Japanese, it is こんにゃく(konnyaku) and in Chinese, 魔芋 (mó yù) or 蒟蒻 (jǔ ruò). It is made from the corm of a large herb, Amorphophallus rivieri. Despite the various names, it is unrelated to yams, potatoes, lilies or tongues. A substance called glucomannan, a glucose and mannose based polysaccharid, is extracted from the plant’s corm. This dry glucomannan can be used to make flour and from that can be made noodles and gums. You may think you’ve never eaten it, but you probably have. Gum from the plant is used in many processed foods as a thickener, identified in some territories as the food additive E425. It contains several vitamins, but is otherwise devoid of any nutritional value but is valuable as as a filler. Hence, it is used in many slimming products. Here in China it is usually sold in off white blocks of gum, which can be boiled in hotpots to provide that chewy texture so many Chinese like. It is also used in the preparation of those fake meat dishes found in Buddhist vegetarian restaurants near or in temples. Fake shark’s fin is also usually konjac. Available in some supermarkets for around ¥12 / $1.66 USD per kg.

A friend took me to Mochinut in Minneapolis. They were very soft and tasty.

@Kim Shook same here.

@liuzhou She sounds like a fun person…Not. When I lived in UK I happily switched to Marmite although visitors from AUS who stayed with me knew to bring a jar of Vegemite. Hah!

Finally. In the supermarket this morning.

The bustards thought they could get them by me. Lays have redesigned their luosifen chip/crisp packaging. Fortunately, I'm alert to such malpractice and am able to warn you not to accidentally buy these. Disgusting and still nothing like luosifen. It's the recipe that needs changing; not the packaging. In fact the recipe and the whole concept need destroying.

What a strange few days, The descending hoards were back. This is my favourite market street yesterday. It's the oldest market in the city, dating back to the Qing Dynasty and extends along on mile-long, narrow street and into side alleys off that. It was always a busy street market, with only one or two tiny restaurants / cafés for the foot weaary to rest their bones. Post-covid it hs been ridiculous. Many tiny restaurants have opened selling both malatang or luosifen, but never the two in the same store. Of course, the vain and vacuous have to visit. Now the locals struggle to buy their daily supplies there. Too many tosspots with cellphones. It's busier than The Great Wall of China was yesterday. It was near deserted by comparison.

Here is the ingredient section in my nearest malantang place, about five minutes from home. At the top are green vegetables and below that mushooms and non-green veg such as daikon radish, lotus root etc. Going down, next are various types on dried and fresh noodles. And on the lowest level are the proteins. I only photographed the proteins. The other shelves were being sprayed with mist and I prefer my phone dry. I've never eaten there. I'm kind of not into meats and vegetables that have been sliced and left exposed to every passer-by for hours on end,

The business of counting layers is kind of silly. What matters is what the layers are. I never understood why All Clad was sticking extra stainless steel layers into their pans. But that's not what Demeyere does. They seem to be counting "layers" that are just junction materials between the main pan materials---layers that presumably are of negligible thickness. It's marketing. You have to be careful when comparing Proline/Atlantis to Industry 5. My understanding is as follows. Proline skillets are 4.8mm thick. Industry 5 skillets are 3mm thick. Clearly Proline will be better. But other clad pieces are the same thickness (3mm) in both Atlantis and Industry 5 lines, so for the sauciers I'm looking at, both Atlantis and Industry 5 are 3mm thick. It's a bit of a contradiction to say that more layers isn't better but then that you prefer proline, which is "7 layers". So what are these 7 layers? They are "triplinduc" then pure aluminum, aluminum alloy, pure aluminum, stainless. The aluminum alloy is supposedly more heat conductive than pure aluminum. The "triplinduc" is three layers of stainless steel that is supposedly "30% more efficient" on induction than other materials. The disk base Atlantis pans also have "7 layers" which are triplinduc, silver, copper, silver, stainless. Somehow I doubt those silver layers are more than a few microns thick, but they can't hurt pan performance since silver has better conductivity than copper. So getting back to the question of whether it's worth paying more for the Demeyere Atlantis saucier vs the Industry 5 saucier, it appears that the difference between the two products lies entirely in the mysterious "triplinduc" material, which is used in the Atlantis but not the Industry 5. Those are the "layers" you lose. So is this special induction material actually delivering some detectable advantage? They claim that it's more magnetic and has more resistance to deformation. In terms of special materials Demeyere also has an intriguing material they call Controlinduc that is designed to prevent overheating of the pan. Not of practical interest to Freak owners, but I thought it was interesting: as the pan heats past a threshold (225C) the base begins to lose its magnetic properties, so the induction cooker cannot heat it hotter than about 250C. I would imagine that Falk should be better than the Atlantis clad pans because it has almost as much copper as the Atlantis and industry 5 pans have aluminum. But the Falk is quite a bit more expensive, I think more than double in some cases.

Had to pass the Micky D's in the local mall today and spotted this. Angus truffle burgers? I think Angus might be the name of guy who cooks them and the truffles are 99.999999% likely to be Chinese truffles, which aren't worth the paper they're probably made out of. Utterly tasteless. Are truffle burgers available in non-Chinese McD stores?

Well, we all know Vegemite is a pale imitation of the real thing - Marmite! 🤣 Actually, I can source both here online. Not cheap though. I usually opt for Marmite out of habit, but when it's out of stock, will happily buy Vegemite. About a decade their was a really annoying Aussie veggie here for about a year. She complained about not being able to able to find Vegemite and I suggested the alternative. She screamed at me that she couldn't eat Marmite because "I'm a vegetarian!", her answer to every quuestion. She point blank refused to accept that both are vegetarian. When, another time, she was going on about her eating disorder yet again, I mentioned that the Dalai Lama isn't vegetarian she burst into hysterical tears. Even her boyfriend thought she was an idiot. Another friend, also Australian, a lovely, knowledgable and witty man just looked at her and quietly "Calm down, mite." No, I didn't miss-spell 'mate'. Image from on-line advertising

Pasta Frittata with angel hair pasta, broccoli rabe, eggs, garlic, parmesan, red pepper flakes

Home-made (if yes, do you have a recipe) ?

Do you mean the one in Pittsford, Vermont?