lemniscate

First go at Lemon Posset has just finished the reduction phase, waiting for the skin formation phase. I used a honey lemon syrup I made a while back as the flavoring. Initial sneak taste test is creamy, tangy and slightly decadent. Internet searches tells me it freezes well also.

Cereal milk brings an income at Momofuku 😁 Cereal Milk Affogato$5.00 Cereal Milk Shakes$6.50 Cereal Milk$5.00

Maybe the increase of access to sodas and "sports drinks" and "energy drinks" in vending machines IN the schools? At least around here that's the case. Quite the lucrative vending contract, if you can get it, I hear..........Mother Jones says so

Grapefruit, vodka and bitters. A couple 3 ice cubes and I call it a Greyhound. Grapefruit, tequila, lime, club soda, the Paloma. I infuse cilantro in my tequila, so there's a bit of green flavor. and Gin & Juice (grapefruit). Do you see a theme? That's my summer, unless its a beer.

Robuchon, heh, who knew? I wonder, theoretically, if one could start the fries in the cold oil, bring them up to the area of the "par-fry, not browned" part of the traditional dual fry method, remove them and let them drain on paper; while that is happening, bring the oil up to the 375F-ish final fry temp and put the fries back in to the final crisp/brown? I thought the reason for the dual fry was something about the starches in the potatoes relaxing(?) or cooling down(?) on the surface that gives the crispy exterior. I think I saw that on a video about a visit to a real Belgian frite shop.

I had been wanting to try this technique described in this Epicurious article. Sounds easier, crispy and less muss and fuss than the double cook method. I have a household that is adverse to Fries/Frites, which is a character flaw in them, my opinion. I guess I need to just make fries for myself and enjoy them.

Yes, yes, and yes. And 20 amp outlets for induction burners, instant pots and countertop ovens. I cook the onions and cabbage type things outside to alleviate inside odors. Also sear the sous vide meats outside due to smoke. And good overhead lighting.

The Edwards Country Ham I bought 6 weeks ago. Using @andiesenji's Coca-Cola treatment.

I am one of those people that loves the straight tonic water as my designated driver drink (when I drew the short straw). I have drank a lot of naked tonic water over the years, Canada Dry, Schweppe's, Faygo, supermarket brands, or whatever dreck out of the bar gun....etc. They started changing the flavor and getting so sweet it was hard to call it tonic and not just HFCS club soda. Within the last few years I have discovered Fever Tree (Mediterranean is my choice); I find that the quinine to sweetness (much less) ratio is the best in this brand. It was the devil to find for a while, but recently has become easier to find (thank you Amazon) at a not so premium price. I believe its still a UK based operation, with many additional flavors of tonic on board. Since G&T was the drink of the Realm, I like the T of the UK the best. added note, I have yet to suffer leg cramps, so maybe its working..................

I no longer have any anxiety about how to eat long thin noodles after visiting Japan. I watched elegantly clad women and men slurp their noodles with abandon and my A-Ha moment was achieved. I twirl, slurp, bite any and all noodles and enjoy them, out at restaurants or home cooked. My personal fave shape is radiattore, which I feel is the most civilized shape since it grabs the most sauce and can be fork-stabbed or spooned into the bouche equally. I also cook pasta in my Instant Pot and feel like a rebel, cause it works and cause it violates the previous status quo.

@weinoo Wow, great info. I would have never thought it worked out that way. Thanks for posting that.

Having lived the life for my formative years, farming is the biggest casino in the world and the house always always wins.

If you are into Parisian/Russian tea, Kusmi Tea is having a Flash sale online.

TJ's chocolate chip pain du lait are now my favorite doughnut substitute. The dark chocolate is just enough to meld with the soft, barely sweet bread. I eat it as is, room temp. Hard to describe at first taste because it's so understated, but satisfying for a mild sweet tooth.

Another World Market deal, looks like pickup in store only, out of stock online, is two kinds of Italian canned tomatoes La Fiammante, I couldn't get the whole peeled ones locally, but got the diced ones for the pantry. Anyone have experience with this brand?

Dang, I went in for 10. You went All In. Congrats. Bagna Cauda is my weakness, my tasty, tasty weakness.

Does posset develop a "skin" like custard? The uncovered refrigeration part has me a bit worried about a skin forming.

Ortiz Anchovies at World Market at a fantastic price. Free pickup if local to a store, it seems.

Or plum. My favorite, favorite is a plum crisp. I would call that a crisp since it has oatmeal in the topping. Crumbles were always just flour, sugar, butter topping where I originated from.

"By the pricking of my thumbs, something Prime this way comes........" Two day Prime Day this year.

Yes, I saw them just recently. I think they had a couple types of varieties. I have lots of cheese in the cheese drawer, so I didn't pay too much attention. Arizona Costcos.

@Shelby I like those deviled eggs, but I love that plate under them in the pic.

Amazon Treasure Truck had a Shun Classic Hollow Ground Santoku 7" yesterday for $94.99. I bit, now I have a Shun!

I have Alexa, Echo, and Siri in the vicinity. When one of them does something I need to turn off, I frequently find myself yelling "SiriEchoAlexa stop!" Just like parents with multiple kids and combining all the names when yelling at them, hoping to get the right one eventually.

Yep. Nando's, sounds pretty good to me.