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Looks great!

No picture. Last night I found myself with some linguini, a can of Cento sardines in olive oil, some parsley and a lemon... So I made the pasta al dente, zested and juiced the lemon in to a bowl and added chopped parsley. Placed the sardines on the pasta, then added a few generous glugs of evoo and for crunch, some croutons from a packet. It was delicious!

We came across this hilarious video today

How funny. This show, The Great British Bake Off, as its known in the UK has completed its 5th highly successful series. It tickles me that its been sold to PBS and with a different name. http://en.wikipedia.org/wiki/The_Great_British_Bake_Off

Yesterday's delight. Wish I had more avocado today...

The plastic wrap seems to be doing the trick. I'm not sure what to do with this porky goodness once I hit hour 36 LOL. There's more than one portion in the two bags I have in the pot. What's the best thing to do?

I'm using a huge stainless steel pot. A couple of sheets of plastic wrap seems to have curbed the water loss.

My darling husband surprised me with a Sansaire for Christmas! The inaugural dish will be pork belly, which is happily bathing in hour 10 of 36 at 70°C. We're having some evaporation issues at the moment. I'm concerned about the water level dipping too low over night. I covered the pot with a layer of Saran Wrap as a test. Anyone have any other suggestions or tips? Thanks!

You say "American chinese take outs". Where in America are you referring to? It is entirely possible that the cooks in the take out you frequent are from a specific area in China and would therefore normally use cut/preparation of pork in the dishes you're talking about. Or they could simply have used pork roasted with minimal seasoning for stir fries and then apply a sticky sweet bbq-style sauce to char siu when reheating for your order.

I stir fried tofu and eggplant in my own variation of a gojuchang sauce. It was very spicy and very yummy.

Its a great book!

liuzhou Happy [belated] Bloomsday!

delurking to quote your post as an uproarious endorsement of my exact sentiments.

What fun. Eagerly following!

You could also try "beer can chicken". I'm not sure how much beer flavor actually imparts during roasting though.

i would certainly. Also theres a great recipe online that uses chocolate stout in various desserts

I'm actually waiting for this to be delivered in a recent Amazon order! Momofuku's Ma Peche location featured a cocktail called Seven Spice Sour with this spice blend. Its going to be a lot of fun trying to recreate it

three ideas immediately come to mind... beer batter fish - lager? welsh rarebit - ale beef in Guinness - stout!

It has occurred to my that while my family has always enjoyed a strong culinary presence .. I don't particularly have a significant dish as a celebration or landmark meal. In fact, my husband and I were just discussing the English Sunday Roast and I have no tradition like that. My daughter, on the other hand, has enjoyed an annual Beef Wellington for Christmas. We have special meals when family comes over and Brooklyn Style Lasagna will always be one of her favorite birthday requests. So my question is: What was your family "traditional" meal for celebrations and holidays as you grew up AND is it the same for your life now (with or w/o children)? DIscuss.

Are you thinking of, perhaps .. Gâteau Saint-Honoré?

I did try once using strips of scallions and leeks in place of string. It wasnt a huge success, but it was tasty.

These are two of our favorite mockumentary food related webisodes. Posh Nosh (English) and Audrey's Kitchen (Australia)

My standard breakfast these mornings is a plain Greek yogurt parfait with honey, homemade granola, blueberries and grapes that my husband lovingly halves for me :-)

I agree with you! I dont even post my meals anymore. they never warrant praise or comment and pale by comparison.

I made a gluten free chocolate cake and raspberry coulis (not pictured)