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non-compete employment clauses have been around for much longer than "current events" - companies banning employment in any similar industry . . . anywhere in the world . . . for X years. all have found to be legally indefensible. fwiw. in the "feed people" industry - who owns the recipes and who is allowed to use the recipes here-there-thither . . . is a frequent issue defined by sales contract (in the case of owner selling to .....) "famous" recipes and liquor licenses . . . always a fun discussion . . .

. . . . fork split waffle . . . . been there, done that! based on experiences at motels with 'u-make'em' breakfast - typically Golden brand waffles - bought a double-flip type maker this was my early attempt at a Liege/yeasted recipe . . . didn't fill out according to plan, but solved that.

Equal amounts of good quality salt and brown sugar - I eye it out, basically coat the entire fish (don't bother with the skin) and then crack a sh!t load of black pepper (I prefer it coarse). In this case I left it there. Typically I would add some herb (dill, preferably) and possibly a shot of gin or aquavit. Cover in plastic wrap, put a weight on it and into the fridge. 48-72h ideally. This one was done in 6. Oh, and get that skin crispy for a chefs treat (or in my case, split amongst 5 because my kids caught a glimpse and know whats good!)

Wokked up more hanger steak, and some broccoli-like leafy things (blanched first) that my Asian market friend recommended. Delicious.

Non-compete clauses have been invalidated by FTC. But it doesn't start for 6 months and is sure to be challenged. It can't be counted-on yet.

I think it was set up primarily aimed at business owners that sold their business. They weren't allowed to set up a competing business within a certain time limit or within a certain area of their previous business. Now, businesses are using it so that former employees do not carry business secrets and proprietary recipes to competitors.

Had a ladies lunch yesterday and made the Lemon Oat Bars from Sarah Kieffer's 100 Cookies. It's handy that the recipe uses the same oat mixture pressed into the pan for the crust and crumbled on top. They were very well received. I made a half recipe in a 9-inch square pan and doubled the lemon zest.

Sooooo glad you're home safe. I bet it feels GOOD to be back.

That's the recipe that inspired Nancy Silverton to tweak it in The Cookie that Changed My Life.

Yes, it's called a non-compete clause. As @rotuts mentioned, they have been in the news lately in the US: The FTC banned noncompetes

he from does not want previous employees to compete with them ' derby ' where nearby is surrounding counties. in the USA recently non-compete class are under ' duress '

Yesterday's breakfast was pretty boring and I failed to take a photo. Toasted English muffin with peanut butter and banana slices. Today was the last of the salmon croquettes with another quick slaw - this one dressed with a mix of mayo and TJ's yuzu kosho hot sauce. Slaw veg were cabbage, Brussels sprouts, an oddly pale watermelon radish and scallions plus a sprinkle of black sesame seeds.

Been looking for a new job recently and I coming across Employment Contacts which is new for me. I was ready to take the position but on a section of the contract it says this, ( 1) during the Employment Period and for a term of 12 months following termination of your employment with the Company work for or engage in a bakery focused business that is located or intended to be located anywhere in (the surrounding counties) is prohibited. Maybe I am reading it wrong but what I think they are saying is that I cannot work for 1 year in a bakery business after leaving the company. Has anyone ever dealt with something like this and is this enforceable ?

I know people do make a sweet lemon confit, but I haven't tried it myself. Here's one recipe. This one is reportedly from Alain Ducasse

Waking this up after a long time, because of a marvelously mellow tea that ended a terrific meal at MoMed in Los Angeles. It was lemon-fennel tea, with a larger than I'd have dared use quantity of fennel, and a bit of lemon that I could just see as a rounded slightly orange-yellow bit of rather irregular (like it had been dried/shrunken) floating mostly underneath the fennel. Our server said something I didn't quite catch about it being made with a preserved or fermented lemon, wish I'd paid more attention at that moment. And it was deliciously fennel with strong sweet licorice/anise notes but also just enough that was distinctly fennel to confirm that it was not made with anise. And the lemon was remarkably subtle. It was not sour, hardly even tart, and certainly did not seem salty enough to have been made with a typically salt-preserved lemon, or sweet like the lemon had been candied or preserved in syrup. It was simply tamed enough to not need any more sweetness than provided by the fennel in order to be wonderful. And there was zero of the bitterness that creeps into my own lemon-infused teas where I slice some of my home-grown eurekas into the teapot, when I let it steep long enough for that to be extracted from the pith of the peel. How might that lemon--probably a meyer lemon--have been preserved/dried/prepared?

forgot to mention, I've been to Friends and Family--it's not far from me, and a pleasant place to wait for my car to be serviced nearby. The baked items are delicious, and feel a lot more....substantial....than those at conventional bakeries. But I have to be careful when I say substantial, because it's more about flavor and mouthfeel of the whole grain contribution, and not about *density*. They are not heavy at all. But they do feel like I'm eating something more than a bit of floury sugary fluff.

A popular biscuit in the shops here is a Galette St Michel which is a type of sablé breton (Breton butter cookie). I was talking to Jean - the guy I often bump into on the lane and who gets a lot of my cakey castoffs - and he seemed to be a fan. So I bought a box out of curiosity. Turns out they're nothing special, in fact I'd say they're quite underwhelming. I guess it helps to have grown up eating them. Looking at the box, they skimp on the butter and eggs, and bulk up the flour (quelle surprise!). So I picked up some top-notch Isigny butter and made my own to erase the disappointment... Now we're talking! I'll drop off a bagful tomorrow and see if I can lure him away from the industrial stuff. And I came across a tub of dried figs left over from Christmas when I made a couple of Figgy Puddings. So on the basis that every day can be Christmas Day, I gave myself a present... I'm not sure what Jean would make of an English steamed pudding, so I'll spare him the befuddlement.

There's no channel around the perimeter like on my former nonstick version to catch any overflow. This thing didn't as much squish out as it explusioned out, and caught me off guard, making some sort of high-pitched sharting noise. Quite entertaining 😁 Probably has to do with the yeast in the batter haha. I figured out how to partially clean between batches, which makes the process a little less daunting (I have trouble cooking on a dirty stove). I tried the "swedish cloud waffle" recipe that I saw on the netflix david chang live show. Netflix publishes the recipe, heavily hydrated cake flour with a little salt, then fold in whipped cream (same amount as water). First one was an utter failure, discovered you can't just put a little batter in and go. There's an instagram set of videos which shows how the waffles are made on a cast iron waffler, you pretty much have to overfill it. I got it to kind of work, the waffle split in half but it didn't stick to the iron and I could get it out (see pictures). I suspect my flour - a very low protein flour from central europe, hladka muka 00 - has a lot to do with it, or I really need to load in a lot more. That said, I don't think I'll try this again with different flour.. it was too milk fatty for my taste, even with an acidic jam/sourcream on the side. The big isi or waffle thread on this forum has a bunch of lacy waffling experiments, I'm going to go read them for some ideas Meantime, here's the entertainment. Seasoning Split in half It did pull out cleanly

I have not. I've had good results with Steve's GF Cake flour, which is a blend of rice, potato, and tapioca but still expensive (can't ever find free shipping) and not kosher for Passover.

I'm excited for this. I visited the Big Island many years ago as a kid back in the 80s when Hawaii was in the process of being purchased by Japan. If it's not too much of a bother, I'd love to see some non-food related photos too. It seems to be fine as long as at least 50% of the content is food related.

What do you do for the quick cured salmon?

The seeds have sprouted! much has also been direct sowed now; snap peas, beans, spinach, snow peas etc

Like @rotuts, my kids really enjoyed the first course from last weeks birthday tasting menu and who am I to turn down a food request from my mini-me’s…. bit different - quick cured salmon with sweet soy and lemon; seared tuna tartar with smoked soy, tobiko and avocado. new to me (have had but never made) Japanese salad - Goma-ae served w sushi rice

Lamb shanks with mashed potato and sweet potato. The sauce, along with various herbs includes the tiniest touch of cinnamon, which I like but not too strong.

We were having storms pass through and under tornado watch. I wanted something quick so I could eat and hunker down in the basement (It all passed south of us, thankfully, though round 2 is coming tonight.) So, Aldi fast food to the rescue. It was quite good actually. I did the egg rolls in the toaster oven. And that sauce is not a regular Aldi product, but it is very tasty. I need to pick up another bottle before it is gone.