lemniscate

Exact model of above picture, Vitapur.

It looks like a freestanding water bottle filling station. All the offices around here have been doing away with one use cups and encouraging "bring your own" personal water bottle. The spigot is taller due to water bottle height. EDIT: also have seen them at hotels recently.

@blue_dolphin Steam canners are glass top/flat top stove friendly. For years, it has been considered a no-no to water method can on flat surface stoves. Steam canners are lighter in weight due to much, much less water needed. There's less opportunity to knock jars together when loading/unloading jars. I use the Victorio Multi Purpose Canner. It is either a steam canner or a water method canner. Or a stock pot if needed. I know there are specific steam canners that look like a cake dome design, I have no experience with that version.

So far just citrus juices/syrups/pieces. That's the main harvest in my neighborhood. We don't have bushels of "canning tomatoes" or pickles available locally. So, I just do the freebie local stuff. High acid is easy. I do have a pressure canner (also induction friendly). Haven't used it yet. I wanted to do soups and chile. Oh well. Maybe I'll get motivated someday.

Yes, I found one that was induction friendly too. So much easier than traditional hot water canning.

Disclaimer: I *like* industrial/steampunk design, the following suggestions are not for everyone, but very scalable. My work is somewhat related to manufacturing efficiencies. If you have a dedicated storage room, even better. I have been investigating these types of solutions for pantry/kitchen/supply storage. The price ranges are all over the place from Amazon cheapish to Grainger $$$$$$. editing to say: DEEP SHELVES SUCK!

A chocolate wafer (classic Nabisco) and french vanilla instant pudding mini icebox cake. I never made or ate an icebox cake before. Is delicious, easy, and a cold dessert for hot summer weather. Hard to stop eating it.

Currently eating Aplenty Carolina Gold BBQ Beans (eG-friendly Amazon.com link), an Amazon store brand. Out of the can. I like these, fairly mustard forward flavor, underlying spicy tang and still sweet, but not overly. The reviews are love or hate it seems. We all like strong mustard in the house, so maybe it makes sense we really like this version of baked beans. I only bought 1 can to try, but I am adding to the next Fresh order for a couple more cans in the pantry. Edit: It would be a kicky breakfast with these and a couple fried eggs and toast.

I've been seeing a Shocking Pink Imperfect food van in the neighborhood. I guess this neighborhood is a dedicated Thursday delivery route now.

Kinda sorta this KA recipe and then par-baking for about 10 min. @ 425F after shaping. I have a cheapo Oster french door oven with a diy steel.

I par-baked pizza shells today with a sourdough that included chopped olives added to the dough. They are very small, like 6"-8" size. I got 8 or so. I plan on freezing them to be ready for quick meals. I brushed them lightly with a sundried tomato oil before baking. Not pretty now, but when dressed out with toppings should be pretty good eating. No pics due to flour everywhere and multiple oven trips (I bake outside on the patio), it was a mess. I have another batch of dough doing the slow rise aging in the fridge.

A friend of Armenian origin via growing up in Iran (amazing cook/host) recently brought me a mix of foods from a trip to SoCal. There are lots of Armenian grocery stores and they sound wonderful. I received a mix of olive, some large, some small. Green,black,red,cracked,uncracked. So happy. Spiced string cheese. Very good with cold beer. Jarred walnut stuffed eggplants. A mezze on their own. Turkish Antep pistachios. Smaller and darker than American pistachios, and a much, much deeper, richer flavor. They should be labeled with a Binge Eating warning. Dried white mulberries, what an interesting surprise. Sweet and chewy and equally dangerous to Binge Eating. Big folded pile of lahvosh.

I delivered the Chefman air fryer to the intended recipients, along with my in-person training class. Big success. Demonstrated the Chung's vegetable egg rolls. 12 min at 400F with NO flipping halfway. I have found the flipping unnecessary for my tastes and the recipients agreed. They asked about cooking other stuff, which I thought was a great sign. Frozen fries, dumplings, sausages/brats (thanks @Anna N), roasting cauliflower/vegs, chicken thighs and wings, pork chops, etc were discussed. I liked the little Chefman (eG-friendly Amazon.com link) while I had it. I'm thinking about adding one to my travel kitchen to go along with my A4Box.

There are expiration dates on packages of salt. Ancient seabed salt is labeled with expiration dates. If that doesn't break your brain, I don't know what will.

Went to N. New Mexico for a too short getaway. Came back with no fresh chiles, but grabbed a bunch of local produced jarred sauces and stuff. Costco ABQ is a great place to get some local flavors. Cervantes sauces (red and green) in 3 packs. A gallon of Sadies hot salsa. Believe the label, it's hot! Reminds me of the old school macho table salsas you used to get with your bowl of chips if you asked for it special at Mexican restaurants. 2 Costco packs of frozen chopped HOT green chiles. I would have preferred med heat but I grabbed what they had. Each pack has 12 smaller envelopes of chopped roasted chile. Looks very nice and conveniently portioned. I have never seen frozen chiles in Costco in AZ. (Also bought 3 2023 Balloon Festival calendars, ~$4 bucks each. Cheap and pretty to look at, that was my tourist purchase) Adult beverages: Atapino. Nice for campfire sipping after eating green chile stew. 30 lbs of my beloved NM Pinon coffee beans right at the roastery on Comanche. I know in the past on eG it's been disparaged as "tourist" coffee. I've loved it for decades and will continue to love my "tourist" coffee. I get the med roast beans and I just enjoy that buttery undertone of the pinon nuts in it. Here's a delicious hot mess of Christmas smothered hash browns in Taos. I was late taking a pic because I was hungry.

It's a bit more than that. It's just a 1 stop shop envelope of seasoning (like Hidden Valley ranch dressing or Lipton onion soup). I like it because it doesn't add liquid to the sous vide bag, as a rub. Here's the list of ingredients. Cane Sugar, Salt, Powdered Soy Sauce (Wheat Soybeans Salt, Maltodextrin), 5-Spice Powder (Ginger, Aniseed, Fennel Cinnamon, And Cloves), Onion Powder, Garlic Powder, Spices, Red #3.

Some of the pork shoulder char siu (Noh powder) meat off the charcoal grill. Pork was sous vided and then grilled.

Costco has a "Hot Buy" on pork shoulder for a few days. Picked up a pack. Each pack has 2 shoulders. One is cooking as char siu using Noh Chinese BBq powder recommended by @mgaretz multiple times It's shockingly pink. One is cooking in a pepperoncini based marinade, dried shallot, shredded carrot, granulated garlic. I picture an Italian beef but with pork for slicing for sandwiches.

More meat preservation. I think this is the last of it. Beef Jerky. This is a 4 qt Cambro filled to the top and there's another one like it. Eye of round, marinated in soy, marmite, white pepper, Red Boat salt and liquid smoke. I freeze the eye and then slice it thin using a manual meat slicer (eG-friendly Amazon.com link).

The old Grey Stripe watermelons were/are the best watermelon. So sweet you were sticky down your forearms to elbows at the picnic table from the high sugar juice that escaped the wedge you were chomping into. I can't recall a seedless that made my elbows sticky at all.

Sorry, no photos. Recipe? Kinda. Cubed watermelon, maybe 1"x1", but I don't care too much about the exact shape. I use a basketball sized seedless watermelon because it's easy to handle. Place the pieces in a single layer in a vacuum bag(s) and pull a vacuum seal cycle on them. I've done this with a Foodsaver, but now a use a vacuum chamber. The pieces with shrink a bit, and turn a deep red, like salmon sashimi color. You can add balsamic, or lime juice, mint or salad dressing into the bag before the vacuum pull and it will infuse into the watermelon. Open the bag, drain the pieces. Keep the juice as cook's treat or maybe use as a dressing(?) I toss the pieces with a goodly amount of feta crumbles and black pepper. I don't use a dressing, just let the sweet and salty mingle as is. I've sometimes sprinkle shredded fresh mint over it if I have some. I've done cilantro over it, but at potlucks there are too many cilantro haters to risk it anymore.

I do something similar with frozen wet (NEW) kitchen sponges (eG-friendly Amazon.com link) vacuum packed in a flat configuration. These work great under dishes and in coolers, lighter than ice packs. Very reusable. YES, and double YES! TSC is always a big hit, especially the one with the chocolate fudge and pecan icing. Pasta salad made with cheese tortellini always is a go-er here. Also, caprese salad with cherry tomatoes and marinated mozz balls tossed with balsamic and basil. For fruit, I've been doing a compressed watermelon cube and feta toss that gets attention and gets asked for again.

BIG batch of Biltong. Eye of round cut in strips, marinated in vinegar/soy sauce/Red Boat salt/Marmite. Rolled in toasted coriander and cumin roughly ground. Hanging in the Excalibur until done to my preference doneness, on the softer side.

I've done that to myself. Frozen bags of backyard lemon juice in freezer (unmarked). Pull one out, thawed and mixed with sugar/honey. Nice sweet chicken broth beverage. Learned my lesson about assuming things by color from the freezer.

First test cook in little air fryer was TJ's Kahlua Pork Spring Rolls. The 4 ct. fit perfect in the small basket and I did a 10 min 400F (per box instructions), turning in the middle. I think I will bump to 12 min next time since the insides could have been a smidge hotter for my tastes. The outside was plenty crispy crunchy. I thought the taste of the filling was fine, a little on the mushy side in texture. The others in the Household were more positive on them. We ate them for part of breakfast. I bought TJ's Gyoza sauce on a whim and THAT I really liked as a dipping sauce for the spring rolls. Today, my goal is to find the Chung's pork egg rolls, and the Pagoda's.