lemniscate

Loin. Autocorrect is an enemy.

We are at our remote location and a feral pig was harvested and butchered last week. This is diced loin chops and the heart (sv 142f for 24 hours just salt and pepper). The heart is so tender and mild flavored. also did the liver with onions. mashed potatoes and steamed broccoli on the side. Nice lunch.

Steam setting. I don't know if there's a high or low on the steam setting, sorry. Edit to say, these are hard cooked. Normally I like a soft creamy yolk, but for Egg sandwich or egg salad, it's fully cooked yolks needed.

I do this also. I use mini silicone bowls (eG-friendly Amazon.com link) with 1 egg a piece. I think I do 6min cook. No peeling and the either eat as part of a egg mcmuffin clone or mash up for egg salad.

An overwhelming Nope on the Apple Cider donuts. Nobody liked them. Just a not good cake donut with no apple flavor and annoying messy coating. An overwhelming Nope on the Tiny Apple pies. The filling was like apple sauce and very, very sweet and the topping was weird texture. An "okay" rating on the Apple cinnamon buns. They need to be slightly warmed to make them good.

OMG! I'm the same. I thought I was the only one. That's why I default to long cooks using the outside kitchen. My IP's and Oster oven and an induction hob live on the patio. I think green chile stew is the only smell I can tolerate for hours and still want to eat it.

My biggest invader in my outdoor kitchen cabinets is black widow spiders. My outdoor kitchen consists of this setup for workspace and storage. I've had really good luck with using Vittles Vault storing birdseed and other animal food. The local javelinas have tried and so far failed to breach these containers. They push them several feet and try to chew through. Javelinas are brutal to landscaping and other edible targets.

Since I've been taking Naproxen for a pulled muscle, I crave cinnamon and apple. I normally do not like apple pie, apple sauce or cinnamon anything. It's very weird. At least I'm not craving pumpkin spice (ew), which is everywhere at the moment.

@Smithy I don't have an ice cream maker either, but I sent that recipe to someone I know who does. Things are afoot.

I am so surprised how sweet the fruit is this year. It really is a lovely flavor as is. It's normally a bit insipid and needs additional sweetening and maybe a tiny bit of acid to make it satisfying. The color is like nothing else. Sure, I'd love an ice cream recipe, so if you can share it, please do.

Small update, here's the juice extracted so far. I expect to get a bit more in the next couple hours. I think there was 80ish fruit in the bucket.

Glochids. They are covered with glochids. There are big spines you can see, but you can't see the tiny glochids which will lodge in you and you feel but can't see. They don't want to be harvested and fight back. Both the pads (nopales) and the fruit (tunas) are edible, but caution should be taken with both harvesting and preparation. While the pads may or may not have spines, both the pads and fruit have tiny hair-like barbed thorns that are referred to as thorns or “glochids.” These easily detach and will lodge in skin or other tender membranes.

It's late in the Evil Fruit season. These are from the neighbor's front yard. Soaking and then I will steam juice them and give the remains to the wildlife. Opuntia (or 'tuna), or prickly pear fruit if you aren't familiar. I usually make a syrup to flavor vodka and tequilas for gifting.

I have indoor only crocs for kitchen. The lined version only. I wasn't a believer in crocs at first, but now can't cook without them as my foot armor. I have another pair for my outside cooking, they have melted areas from stray ashes from my tao burner wok setup.

I had always been told of a "old wives tale" that elk meat should not be cooked or paired with milk due to creating a slimy feeling on the tongue when eating. Tonight I totally forgot about that tale and cooked some elk burgers in the green chile/tomatillo crema sauce and served over noodles. No one reported any weird sensations except that the chiles were pretty hot in the crema sauce. To me, the spice was perfect. I had heard the elk/dairy warning from multiple sources over the decades, but now I know there's no basis to it. I did drink a nice strong tripel beer with it though.

Momofuku Ssam closing

I have a Can Can Commercial juicer which looks very much like the HB 932 and it works great on big poms and big grapefruit.

1 batch of Pina Colada gelatin (1 can of Jumex Coconut Pineapple, some lime juice and Knox gelatin) and 1 batch lemon posset in the fridge for tomorrow.

During the winter months, I will order the ground elk offerings from Costco, only when they go on sale (sometimes up to $50 off on special). They've had more offerings like preformed elk burgers and elk medallions. ** EDITING to add that the elk burgers and medallions are still on the Costco site as of 9/7/2023 and the preformed burgers are onsale online $50USD off. This is not economical meat but for game meat it's more affordable if you have the space to store it. I'd say elk is my number 3 fave, bison is first, wild boar is second. The venison I've ordered hasn't been loved by the household so I quit buying it.

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You could maybe use crumbled Wasabi seaweed snacks to bring both the nori and wasabi flavors in. editing to say I found these crunchy things also wasabi wonton strips.

You've talked me into trying the pepper flakes.

Agreed. But they changed it within the last couple years. It looks more stocky now. I was surprised that the new bottle was the same volume as the old, so no evident inflation downsizing.

I have this charming round bottle that's been discontinued for a few years. I only use carbonated water as a float on some cocktails, so low usage. I use bottled water with a bit of acid phosphate. We were able to keep this running because there are still iSi replacement parts for the head somewhat available. The metal fittings in the head seem to corrode after a few years. I don't think the thing has another rebuild left in it. I like it though, it's art deco-ish Thin Man movie style.

I had been having no luck finding melba toasts locally, and the online prices seem insane, along with they would probably be destroyed to crumbs in shipping. I shop at WalMart about 2 times a year to stock up on Girard's Champagne dressing. It's the only bottled dressing we like and WM price is lowest around. I noticed that Walmart had it's own brand of what they call crostini for $1.98 a big bag. It's probably twice as thick as traditional melba, but it's pleasingly dry/crunchy and that's close enough. Boursin and crostini. Olive spread and crostini. Tuna mayo and crostini. Yep.