lemniscate

I had the same experience with Rangpur lime also, not quite right in the lime flavor. Standard Tanqueray is the standard classic bar G&T around here, with the tonic from the gun (which is too sweet!!) Tanqueray 10 I've had a handful of times and I do like it. It's available at the mid to higher service cocktail bars. My goto at home is always Plymouth Navy strength with Fever-Tree Mediterranean/lime twist with very little ice. Maybe a dash of Ango if I'm feeling fancy. I cannot get this version of G&T out in any bar, high brow or low brow. We have a few boutique distilleries locally and I've tried their gins neat and at room temperature to get a good idea of the flavors. I get looked at funny drinking gins straight. I haven't found one I like as well as Plymouth Navy though. I'm kind of surprised that one hasn't fit my tastes. The botanical lists are so poetic on the descriptions.

Amen! I'm on a summer sabbatical from bread baking now. I will patronize the local bakeries for bread for the next couple months. They can deal with the oven heat better.

I love the trashy Amaretto Sours at the dive bars around here. But in moderation of course. I have also a love for Frangelico and have heard tell of a Frangelico Sour. And then there's the unicorn of the Frangiretto Sour. Maybe be pushing the purview of this thread with those, apologies.

I just watched a Pasta Grammar video which show a really interesting use of squashes as a flatbread. Starts @ 16:30 time mark. It's Sardinian coccoi flatbread. I want to make this sometime. It looks so good. Here is the non-video recipe .

I have a small addiction to these flavored cashews (eG-friendly Amazon.com link) and they did offer a PD special on them. It's been a while since I allowed myself to buy them. I have shopping lists/save for later items that I monitor how the price changes. Only a couple food items so far (tuna, cashews) and a tire plug kit. I've been tempted by the Apple watch specials, but I'm holding off so far.

Tonnino jarred tuna is a Prime Day special again. 6 x 6.7oz jars is what I picked up. Spring Water (eG-friendly Amazon.com link) Olive Oil (eG-friendly Amazon.com link) There are various flavors available and sizes and quantities to choose from. .

I paid ~$60 USD for it off Amazon Warehouse. I regularly purchase Warehouse items (they are graded Like New all the way down to Acceptable). I have had pretty good luck with A-W stuff. I actually have had to return very few items.

My antique T-20 and my vintage Toast R Oven (1970) both gave up this month. I think it was a suicide pact. I bought a Breville BTA730XL. It is a big toaster. I got it yesterday, but I'm out of bread LOL.

White Chocolate Liqueur Lots of it. Hand out like Egg Nog at Christmas.

I set the soup setting to 240 min. Let it go that long and then do it again. I get very gelatinized stock from super long bone cooks. I also hoard veg scraps and toss them in too. The reason I was doing this is I wanted the bones to soften. I was blending those into a paste and making my dog biscuits with it. I don't have that dog any longer so I bury the bones in my garden soil now. Eventually I will get another dog..............

I avoid eating the white meat off almost any kind of chicken/fowl. I'm a dark meat only eater. And I eat the skin. My family eats the white, which to me is quite salty. I also hoard the carcass bones in a freezer bag and do the IP all day stock method. Nobody better touch the oysters on the chicken, those are mine. It's a hard fast house rule. But we've not bought as many rotisserie chickens this year because I'm cooking out of the freezer mainly.

I guess type of starch? I'm not celiac, but I guess Costco is one of the few that uses non-gluten starches in the spices mix, according to my friend.

My celiac friend can eat Costco chicken because the seasoning is gluten free according the the label. That makes her and and other celiacs very happy. No digestive issues reported.

I agree. Yes, this is a worthy tool. I've had one of these for years.

Independence Day lunch: SV pork tenderloin, cured overnight with a very slight sugar/Tenderquick mix; rinsed; SV'd (140F) with liquid smoke and smoked paprika. Really tender, nice subtle ham flavor. Parmesan/tomato/olive/caper salad Jiffy corn muffins. Avery Trippel and 1554 beers. Strawberry white chocolate bark (Amazon brand). Now nap. Then more Celebrations later.

I'm intrigued by these plums. This site describes handling them but I found a couple of the comments at the bottom more interesting. One commenter says steam juicing the whole plum yields good juice without the peeling/pitting work. Another has made an umeboshi out of the plums. That's cool.

Change.org Petition for the Bring Back the Chocolate Wafer campaign.

Ah crap! Just when I was getting into icebox cakes, Nabisco’s Famous Chocolate Wafers have been discontinued from Mondelez International’s product line to make way for a “new innovation,”

Tuna pasta/tuna salad Another "what's in fridge and pantry cleanout" situation. A bag of mini shell pasta; cans of tuna hoarded from pandemic shopping; several partial jars of pickled items (sweet pickles, dill pickles, banana peppers, olives etc); frozen cubes of braised celery........ I boiled the pasta shells in the brine from the emptying jars of the pickled stuff. That took care of any seasoning needed, it really works well for pasta! I threw the hot noodles in a bowl with the frozen celery, thinking I'd let it cool to then add the other items. In through the door walks a hungry person. I added all the items (except mayo) to the hot noodles and mixed it up. A nice warm tuna pasta dish. No complaints! Later, it will be cold tuna pasta salad when I add the mayo.

@Duvel I had some Hida beef yakitori in Takayama years ago that still haunts me.

It was my first try ever at homemade yakitori. I was buying the chicken quarters at the counter and saw the pan of hearts and thought "Why not?".

Another cook on the Big Easy. This time was 6 whole chicken legs (with thigh) and some chicken heart yakitori. This was an experiment on the yakitori and I think it turned out really good. So not only can you cook on the inner of the Big Easy, the escaping heat out the top does a nice job as a yakitori grill. The chicken legs are hanging under the yakitori mesh.

I am still on a mission to decrease my pantry hoard. Amazon Fresh had Duncan Hines cake mixes for $1.00 months ago and I succumbed to buying a couple even though it's a product I never use. I also just finished up a bag of cinnamon coated almonds and there was a lot of the cinnamon coating off the almonds at the bottom of the bag, like cinnamon nuggets. I made a coffee cake style with the cake mix and stirred in the cinnamon nuggets. I also used some very ripe kefir that needed to be used or tossed. Made a nice tang to the cake. It's very good for a weekend morning. Kind of proud of myself on this one.

There's a YT channel of a guy whose schtick is being a hot mess in the kitchen while cooking Julia, Keller, and now Hazan recipes. He *just* did this Hazan sauce technique. I'm going to try it when pasta is next up on the home menu.

I bought these on Amazon (eG-friendly Amazon.com link) for a relative, because I can't seem to find the packs of shelf stable noodles locally in the Asian markets anymore. Expensive, but the report is that they are very good. I haven't been able to try any yet.