lemniscate

Also, another Japanese solution, not pretty, but functional.

Japanese solution. Beautiful box.

Current: St. Michel La Grande Galette French Butter cookies. DIscontinued (much despair!): Keebler Chocolate Fudge Sandwich cookies (classic collection)

I use an old carving fork. Everybody usually has one of those laying in a drawer somewhere, relatively unused.

A Blendtec with the Wildside jar off woot!. Now this thing is fun.

I had a bunch of frozen raw beef fat trim from making beef jerky. Eye of round was on a clearance sale, so I bought some and ground it with the extra fat. Mixed it with mushroom powder/tomato powder/smoked paprika and various other spices. Used rolled oats instead of bread and some pureed veg. Formed into fist sized meatballs and stashed in the freezer until frozen. Vac packed & SV'd for a goodly time at 140F. Meatballs for sandwiches, or as an entree with sauce. Lots of big meatballs.

@Shelby's Zucchini Butter? https://forums.egullet.org/topic/145452-cook-off-63-summer-squash/page/10/?tab=comments#comment-2211184

I had some compressed strawberries in the freezer and needed a dessert. I am not the biggest shortcake fan in the world, the biscuity base and the pound cake base never excite me. I noticed Mary Berry has a easier sponge cake version, so I made the roulade version of that cake. The cake was about 1/2 inch thin, so I could make a double decker version of shortcake. Worked out really well. I like the sponge base because it's not too rich and lets the fruit stay the primary flavor.

Mutt-ly selection, I remember red hens (maybe Rhode Island), standard white hens (maybe Leghorn), some other types mixed in; all chicks from the local feed store. Nothing fancy. Yolks were deep yellow and very thick sometimes. Sometimes double yolkers. Probably more in the late summer when the weed seeds and alfalfa grass was prevalent. But this is a vague memory, so don't have absolute factual evidence.

My time-distant farm chicken background tells me that the feed the chickens were laying on determined the color and size and taste of the yolk. Egg yolk is about my favorite food in the world. I don't remember egg size being a hen age thing, but we didn't let ours get too old anyway. The eggs were all different sizes per hen throughout the laying seasons. Edit: these were yard ranging birds, not cooped or caged. Bugs and yard scratch were large part of food also.

@teonzo, Beautiful, Thank You. I have the deep red/purple prickly pear fruit growing wild local to me, and there is seemingly plenty of fruit right now. Not sure of the this year's flavor though. Pepitas (hulled green pumpkin/squash seeds) are also very common in the Hispanic/Indigenous cooking in the SW US. I think I will try this jam, it sounds so unusual and easy and visually appealing.

This one is intriguing to me. Do you make a jell of the prickly pears and add shelled pumpkin seeds? Is it all pureed? or is there chunks of fruits with the seeds? Maybe a picture of this?

Mexican lengua is usually diced up and is the most unctuous, beefy, delicious thing wrapped in a tortilla (or a torta roll)!

Mine just showed up! Perfectly warmed by the SW record heat wave.

Peeled broccoli stalks I prefer much more than the florets. Unfortunately, it's hard to find supermarket broccoli that is little more that the florets anymore. I've actually rescued stalks from friends houses for my own use. They look at me strangely when I tell them how great they are to eat.

Yes. So much less everything, heat, water, weight, mess. I have the Victorio steam canner/mult-use which is (!)induction(!) friendly also. I just do high acid juices and preserves. It works with my old Burton induction hob on the patio. No more water bath for me.

On the rare occasion I need a gravy mix, I like the Ikea ALLEMANSRÄTTEN meatball gravy. I am not a fan of the meatballs, but I like the sauce. I suppose it could be added to for additional flavors, it's very basic. And inexpensive. And easy to keep on hand.

I just like a eclectic mix of stuff from Thrift stores/estate sales/rummage sales. It's fun to search and find. To me, each piece can have a story or mysterious origin. I don't think I have a full set of matching anything anymore. I do have a vintage Nambe habit (addiction) though.

I would say celery leaves, but now that I realize I have never had lovage that I can recall, I'm on the hunt. I do love celery leaves in salads and soups. I love beet greens too.

IN!

When I went for my latest dental visit, the hygienist was talking to me about how much she enjoys making dried kale chips seasoned with nutritional yeast. She grew very concerned at some of the noises I was making while she was talking and cleaning. She said "I'm sorry if the cleaning is causing your gagging reflex". When I could finally could talk after a break in the cleaning I told her I wasn't gagging from the cleaning, it was gagging caused by her talking about eating and enjoying kale!

Prickly pear juicing also resembles a slasher movie set. Best done outside and without witnesses.

Glen and Friends is a pro/hobbyist Canadian cooking show featuring high production values. He cooks from vintage cookbooks quite a bit, which I find entertaining. Anything with Jacques Pepin. I want to make the chicken gallotine soon. But using SV somehow.

Christmas in (still) July. Maple Egg Nog to wind down before sleep.

Costco had a "hot buy" on their pork loin chops, so I'm cooking 10 SV @ 135F for a few hours. I coated them with salt, mushroom powder, smoked tomato powder, and garlic powder. Most will be chilled and frozen for future. Looking forward to dinner.