Anchobrie

For what I can see. The cucumber is good quality, and probably a short rinse would make it edible again. The steak is breaking my knowledge of physics.

I wish I would have known about these stores earlier.

I do. There is a section in my fridge called "cheese cementery" where some may rest for several months

I got yesterday a mail parcel from Murray's, a famous NY cheese store. I got like > 10 different cheeses and some salumis (I am planning to make a fondue soon), but the Alp Blossom blew my head away. It has been some time since a cheese surprised me in a great way! I cannot suggest any one enough to put his/her hands on it!!!

I love steelhead trout. In fact I favour it vs atlantic salmon for using in raw preparations

Serranos and prociuttos are born to stay for several weeka at room temperature. I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.

Chicken marrow is not as cattle or goat marrow. Chicks are 'expected' to flight, so their bones are quite different and more light, that may impact the marrow distribution

still no sight of sweet corn. I've seen that in Norway!.

Very nice chickens. Do you pluck feathers by hand or use a machine?

Don't do that to yourself!

I have seen things done to Pizza in Norway that you won't believe... Which is much worse as the cultural and metric distances between Norway and Italy are much smaller than between Italy and China. So, i can understand Chinese people have their own versions just like US people have their 'fake' mexican, or tex-mex, food. Also, when entering the thread and watching the first image before reading, it looked quite similar to a classic, western-style 4 cheese pizza. Now I will never order a p[izza in china by its appearance.

They look spectacular to me!

I am very jealous that you got sea sisters tins!

They look really good to be skin and bone less. I've been behind some Cornish sardine tins already for a while

As long it is goat or sheep-goat mixed milk... I love it

I live under the impression that Nuri is the "overseas" brand name, and pinhais is the local, Portuguese one. You should do the comparison

Being always open to innovations when it came to eat, these new, modernist, but mostly ridiculous and absurd hamburgers feed the hater inside of mine. Last heavy diarrhea I've gotten in the last 20 years or so was in a hamburger food-truck contest. Sorry, I must say I want a classic hamburger upper range of quality meat (forget about wagyu, dry aged ox porterhouse meat or similar "exotic" stuff), some veggies and maybe bacon (it needs to have some crunchy stuff), melted cheddar and that would make me happy.

You may feel better to travel south sooner than you think. I have been eating mudbugs all my life. It is a social thing also

Talking about skin and or chicharrones... I broiled a chicken skin in one piece the weekend Much better than my initial guess.

The small sardines tend to be different species (Sarsinella sp). I avoid them and go for the true pilchards, and the larger, the better; so essentially we are in the same boat. BTW, I see you are based in UK. I have read in some webs that the cannery industry in morocco are out of fish stock, and no much sardines are landing at its ports, so there may be soon a drop in availability ( sources said ~50% of the sardine tins in UK came from morocco, like for example the ones from your previous post from Marc and Spencer ) I found one link https://www.thegrocer.co.uk/news/tinned-sardines-shortages-loom-as-morocco-supply-non-existent/702375.article

yesterday a first home made for me

Why is it not an Arbutus (i.e. strawberry tree)?

For the record, Velveeta is shelf stable. I have seen it in the shape of bricks in shelves not refrigerated at Walmart a few times. Probably the "singles" ain't, and need to be cooled, but the bricks are ok.

Today I can choose something like Black label triple cram blue from King Island creamery, Queso Mestizo tres valles pasiegos, Vacherin Mont D'or, and Humbolt fog by Cypress grove. Tomorrow's list would have been a bit different.

I know, I was just answering based on your own suggestions about what to call what. I happen to go from time to time with some zoologists to trap turtles (and other living critters). In fact, I'll be "turtle" trapping next week around Alabama's coast