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I love fresh radishes dipped in salt but I need to explore matching radishes with butter.

it’s a childhood comfort food for me.

Really great pictures!

After decades of search. I believe I have finally identified the Latin name of the species of snail used in Luosifen - Margarya melanioides. This appears to answer what I have often asked and been asked. They are endemic to freshwater lakes and rivers in the Yunnan-Gui plain, 'gui' being an abbreviation for Guangxi, derived from Guilin, the capital of the province in the Qing dynast and off and on again until 1949 when the capital was moved to Nanning. Most English websites list these as endangered, but those studies are only looking at the snails in two lakes in Yunnan to our east: 滇池 (diān chí), Dianchi Lake near Kunming, Yunnan’s capital and 洱海 (ěr hǎi), Erhai Lake near Dali city to the east. Some studies indicate these are threatened due to chemical fertiliser seepage from the tea plantations in both areas. Liuzhou snails come from the local river and are not mentioned in any endangered list I can find. I shall continue to investigate further. Image - zhiimg.cn

I really like the Thermoworks minis that I was gifted. Small but still substantial.

Now what? Stop calling it a Panini Press, its a Sandwich Press! That makes grilled sandwiches. While your at it, stop calling a regular cup of Joe some fancy name.

I am not a chocolatier (and have never played one on TV) but I LOVE the action photos and the images of intense concentration of the participants! The gear and action shots are great too, but I think it's the people shots I like the best! Who is that youngest chocolatier-to-be?

Here is the no longer available iSi slim silicone spatula (eG-friendly Amazon.com link) added to the lineup, to the right of the tape measure. The edges are very thin, which is functionally excellent but if your cat sitter uses them to scoop out the food from pull-top cans, they get nicked, as you can see. I currently have one of these Mrs. Anderson's baking slim spatula (eG-friendly Amazon.com link) in my Amazon cart. I purchased one of these Mastrad silicone slim spatulas (eG-friendly Amazon.com link) a while back but the edges are quite thick and chunky. So far, my top contenders are this Tovolo spatula with a stainless handle (eG-friendly Amazon.com link), pretty good with a nice thin edge. I'd probably use it more if it were red 🙃 I also mentioned previously the Rose Levy Beranbaum graduated spatula (eG-friendly Amazon.com link), which is a touch narrow, but not bad either. I'll give that Thermo spoonula a good audition to see how it works.

I think this panini press / grill was the best $8 I've ever spent. Granted: our life circumstances are leaning heavily toward "easy" in terms of prep and cleanup. Granted: I can imagine becoming bored with grilled sandwiches, no matter the combination of meat, cheese, and condiments, although I'm not there yet. Granted: I still haven't put this Cuisinart griddler-gourmet through the rest of its paces. I had intended to try grilling pieces of ribeye steak on it tonight, but we got sidetracked as we do so often these days. So far, we haven't even scratched the surface of what this thing can do. Nor have we scratched the surface of potential grilled sandwiches! These days we have a selection of sliced meats, sliced cheeses, fresh greens, our preferred breads, and my latest batch of sauerkraut. In tonight's dinner sandwiches: slices of beef, turkey, pepperoni, various smoked and unsmoked cheeses. Bread interiors were slathered with Miracle Whip (him), Duke's Mayonnaise (me), some mustard (both). The exteriors were slathered with butter before grilling and pressing. Salad greens and sauerkraut were added after griddling. Our appetites aren't large these days. Each sandwich was cut in half. At least half will serve as dinner or lunch or snack some other time. Probably The Best Eight Bucks I've ever spent. When and if this panini press dies (may it live forever), I'll probably spring for a new one (eG-friendly Amazon.com link). And I haven't even tried its other functions or fancier recipes yet!

I think Bob and Irene might be a little competitive! These are some of Bob's pictures.

Got a picture of the one you are trying to replace?

Thank you so much. It was so so good to have her here, but I for sure hated that this happened. It was scary and I don't wish that for her ever.

Joint effort: spaghetti squash with shrimp sauteed in butter and garlic, topped with Parmesan and basil. Raw kohlrabi to go with.

@Shelby So glad you are OK. We sure have had the storms this month! The food looks fantastic. Hope you enjoyed your Mom's visit.

@MaryIsobel…I think the radish just might be my favorite! When I can get the narrow French breakfast radishes, it’s even better.

A few of the pictures that Irene took - apparently between she and bob - they took about 5100 images. \\\\\\

One way to tell that a restaurant is family-run:

I can't conceive of "leftover oxtails". No, it just doesn't compute.

@Kim Shook I have not had raisin toast for quite some time properly toasted , slathered in butter as above . it speaks for its self. as above. Ill pick up a loaf this week end and some butter and enjoy it this weekedn thank you for the reminder.

Yup! But hang on to it and enjoy it as much as I have. Ruth sent me more!

So the weird silicone thing doesn’t make the effect - it was what I tried though. That homogenizer would work on a ganache / it’s big.

From my Portuguese haul, seems ages ago. This is my second tin of this fish. I'm not convinced that Ray is delectable. Light and delicate in texture and flavour, almost absent. If I add pepper or chilli oil, I'm tasting pepper or chilli oil rather than the ray. I wish I could like it but... It's a shame about Ray.

Radish French Butter Radish sprouts - has to be one of the most delicious yet underated pairings!

Oh, okay - I have had tomalley butter.

Me too - and fortuantely for me, I am the only one in the house who likes it!