lemniscate

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.

I use my 2 IP's a lot, I mean almost daily. Some of the membrane buttons are showing wear. It's so convenient to press "play" and go about my day. I hope the IP brand can survive. Before IP, I used a Fagor Classic pressure cooker that could be used to distill water and deep fry under pressure. It's a dystopian beast. That thing frightens people, even though it has massive safeties built in. I am the only one in the household that would/could use it.

According to all the recent shareholder meetings and product launches that I been forced to attend; all Instant Pot has to do is add "AI" to its product line descriptions and the investments are just gonna roll in. (sarcasm). (seriously though, if I hear one more tech business announcement with AI mentioned in every other sentence, I'm gonna need serious medication, it's that out of control.)

I made a big 9"x13" pan of Enchiladas Suiza (inspired by Sanborns). It helped use up a pack of frozen white corn tortillas, a can of Media Crema, a jar of tomatillo salsa, dark meat chicken and some cheap white cheese. A big dent in the pantry/supplies. I made it early in the afternoon and left it to cool while out. When I got home, they were already being eaten. Really good if I say so myself.

I buy the TJ's Orange Chicken for other eaters in this household. They've never complained of gristle either. Believe me, I would hear about it if it was not up to their standards. It's by far the favorite "chicken nugget" brand in this house. Not my thing, but it's good for a "I don't know what to cook for you people" nights. Always cooked in the cheapie air fryer too. I prefer the pork potstickers and chicken spring rolls for my TJ cravings.

Watching some MLB (Brewers/Reds) and drinking Left Coast Asylum tripel and snacking on awesome olives from Costco. Happy Hour.

I only do Spam in the Musubi form, and that's also with a copious amount of beer drinking and being around Hawaiian friends. I have had Spam pizza where the Spam is in place of pepperoni and gets a char to it and that's a pretty good use mixed with the cheese and pizza sauce.

When The Stinking Rose was a thing (is it still a thing?), the best entree to me was the rabbit with garlic and olives. I was not excited by a "Garlic" restaurant, but I did like that dish because it was so unusual to see rabbit on a menu. And rabbit seems to like to be paired with garlic.