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I made 2. Forst one was the test one, amd the second one i used my mother was very happy and everyoneloved it, so success

if the taste works - go for it! I've found many/most cakes using melted chocolate tend to the dense side. the batter depth may also have inhibit the 'normal' rise . . . things rarely go perfect first time around - especially if you have to modify to size/amounts/etc. once one knows what to expect it makes for an easier prep.

Lol, no wonder my cake came out dense I scaled the recipe to fit 6" pan. I cca halved the recipe and baked all at once in the 6" pan. I had to bake for a bit over than an hour. This is the result It's a shame they didn't describe how the texture of the cake should be. The cake came out very dense, but rich in flavour. I like it. I had to add a bit more milk than in recipe to get a "droopy wet consistency" like instructed. I skipped the chocolate chips (although I see some chocolate spots in the cake - not sure what that is?? If anyone knows? The chocolate was completely melted when i poured it into the batter (76% couverture chocolate)

Yesterday's lunch was the Virtuous Vegan Harissa Tofu Bowl with Farro from The Global Pantry Cookbook. Yes, good grief on the recipe name. And yet, I made the leftovers even more virtuous by cooking up more vegetables to throw in with my reheated bowl:

担担面 (dàn dàn miàn*) in Sichuan does not use peanut butter; it sometimes, but not always, uses sesame paste and is sometimes, but not always, garnished with raw peanuts. It is was originally a street food snack dish which with no standard recipe. All the recipes I've seen in English are very American-Chinese with ingredients from all over China that would be unlikely to be used by street vendors in Sichuan if even available. I’m reasonably certain peanut butter powder doesn’t exist in China; a search in Chinese on Chinese search engines reveals nothing. * The official Mandarin transliteration in China. Tan Tan is just an older, outdated transliteration never used in China and now mainly only used in America

Take a look at Tacos Quesabirria. Here's one idea for it:

Are you making both corn tortillas and flour tortillas for your tacos? Or are you buying them and looking for filling ideas? I'm a big fan of breakfast tacos and love using flour tortillas made with bacon fat. Potato & egg is a great combo. Chorizo, avocado, eggs and cheese. Bean, cheese and bacon. Also, of course, fish tacos, generally with freshly made corn tortillas.

I recently decided to start making these. I had this preconceived notion that I didn't like them but then I had some and realized I was mistaken. I have had the book 300 Best Tacos on my bookshelf for I know not how long (or why) and dusted it off. The first recipe I made was Kalbi tacos with Asian Pear salsa. They were delicious but I used the marinade on a strip steak rather than short ribs. I'm looking to make more. Any good taco ideas out there?

I've been collecting and experimenting with this noodle dish since just before leaving NYC for Cali., in 1967, when I first sampled the dish at Shorty Tang's place. There are about thirty variations in the collection and roughly one third to one half of them have both peanut butter and sesame paste. The dish goes by a variety of names and descriptions: Take-out Noodles, Dan Dan Noodles, Tan Tan Noodles, Sesame Noodles, and more. It's never seemed strange to me having both sesame paste and peanut butter in the dish.

Nice fusion of German and Mexican influences - Sauerkraut stew with white beans, fresh chorizo, chipotle in adobo, onion, garlic, bay leaves and cilantro. Served with some sour cream

I had the same notion before we started looking harder at them. We try very hard to eat what we hunt and this lion was not on the exception list! Mountain lion is highly regarded as some of the best game one can eat. The one thing one to be aware of is that they (and bears) are known for carrying Trich so handling of raw meat and cooking to temp is important. Fwiw, the texture is very similar to pork, the odor when raw is not unpleasant, no gamey odor. (The animal itself stinks!) We also eat black bear and it's delicious as well.

Not a lot. It's not that common, but Skippy is available and there are Chinese brands, too. It is used in noodles sometimes, yes. However, the most common use here is in SE Asian style saté sauce and is used as a dip. More here. Here is a screen shot of a peanut and sesame sauce (with computer translation) from my local delivery app. First time I've seen it!

And the grandkids are much taller...http://www.shortytang.com/

I do - it's the cook's treat!

Thanks, @Shel_B for that. I grew up on the upper west side and my parents never ventured any further for Chinese food, so Tang is unknown to me. But the recipe sounds strange, to mix peanut butter with sesame paste. I've always had one or the other: sesame noodles or noodles with peanut sauce. Regular old American peanut butter shows up in all sorts of ersatz recipes for Americanized Chinese noodle dishes. And they never specify using natural peanut butter, so I have always assumed that people used Jif or Skippy, which have lots of sugar. Maybe @liuzhou has something to say about the use of peanut butter in Chinese food. There's a man who is never at a loss for words!

I love Hank Shaw's website and tips, and this looks good. I'm surprised, though, at mountain lion! I had some idea that apex predators weren't generally good to eat. Am I wrong about that?

Not Pork chile verde. (Protein is mountain lion) Chile verde is from a Hank Shaw recipe and is the best version of chile verde I've made.

What is the seasoning on the chicken?

that recipe calls for two 20cm pans - the depth is not given. I would not recommend baking the entire batch in one 20cm pan - i.e. twice as 'thick' the center of the pan will take much longer to bake at double depth - which will likely over-bake-to-dry the edges. it calls for springform pans - those with a removable bottom - and greased paper on the bottom. indicates to me the baked cake is quite fragile the "sides" of a springform pan "comes off" - allows you to get the entire layer 'out of the pan' without breaking it.

Eat Your Books shows it in the 1975 Sixth Edition and the 2006 75th Anniversary Edition

Looks great! Do you roast the chicken neck? That’s new to me.

Which edition JoC, please? I don't find this in the book in my kitchen (1997) but I have at least 3 others readily accessible.

chicken tacos

@weinoo very nice.

It's a thing of beauty!