lemniscate

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.

Cast iron Jiffy Muffin/bread mix with creamed corn and green chile.

Cote d'Or 35% milk chocolate from World Market changed my view on what milk chocolate should be. Nice big bars for ~$5 USD. So much more fragrant and satisfying flavor depth. I need to try the darker milk chocolates now.

Nicely smothered. I'd be happy with that burrito.

Brats or smoked sausages, simmered in beer or broth. Charcuterie (whatever's in the fridge) w/cheese (whatever's in the fridge), olives/pickles/cherry tomatoes, bread or crackers. TJ's chile cheese tamales with TJ's salsa verde. (microwave magic). TJ's pot stickers. A brick of ground bison (always in the freezer) made into a huge smash burger and some kind of salad. Jarred tuna and a salad. Pasta and a jarred sauce. Whatever leftover meat is available to use goes in or on the side. Costco precooked ribs. We get so many meals out of 1 rack. They are huge and meaty and delicious. It's been the longest hot summer here already. I've been buying more prepared meals than ever because I don't wanna cook! I've been buying frozen karaage chicken bits and katsu servings. Frozen dumplings and spring rolls. For the air fryer.

What a wild design. Reminds me a bit of the movie Oblivion, (which has a mesmerizing soundtrack BTW). Is this the new destination restaurant? Like El Bulli, Noma, Alinea were? Iris. Youtuber visits TikTok thingy

May not be helpful, but I've gotten dry ice in welding supply stores. Farm country generally has those around because equipment breaks a lot.

Started on highest to get the simmer started and backed off to 7ish.

I found another useful action for the A4box. I wanted to reduce some stock without heating up the house. I have the soup insert for the A4 and it's nice and shallow and wide for max evaporation. So I poured in the stock and set it and forget it, (with an applicable timer set on my phone so I really don't forget). It works nicely.

disappointment. The mini Brioche toasts have been discontinued. Whole Foods still carries mini toast crackers, but not brioche type. It's so hard to find mini-toasts, melba toasts and rusks (Ikea discontinued theirs) anymore. The market has swung towards flatbread crackers. Not a fan. I can still get Bauducco's (eG-friendly Amazon.com link) online. But they are not quite as good as the ones listed above for me.

@Kerry Beal I read through that recipe. It does sound simple. Do you think it also could be a sliced cookie instead of having to roll out and cut in discs?

I had the same experience with Rangpur lime also, not quite right in the lime flavor. Standard Tanqueray is the standard classic bar G&T around here, with the tonic from the gun (which is too sweet!!) Tanqueray 10 I've had a handful of times and I do like it. It's available at the mid to higher service cocktail bars. My goto at home is always Plymouth Navy strength with Fever-Tree Mediterranean/lime twist with very little ice. Maybe a dash of Ango if I'm feeling fancy. I cannot get this version of G&T out in any bar, high brow or low brow. We have a few boutique distilleries locally and I've tried their gins neat and at room temperature to get a good idea of the flavors. I get looked at funny drinking gins straight. I haven't found one I like as well as Plymouth Navy though. I'm kind of surprised that one hasn't fit my tastes. The botanical lists are so poetic on the descriptions.

Amen! I'm on a summer sabbatical from bread baking now. I will patronize the local bakeries for bread for the next couple months. They can deal with the oven heat better.

I love the trashy Amaretto Sours at the dive bars around here. But in moderation of course. I have also a love for Frangelico and have heard tell of a Frangelico Sour. And then there's the unicorn of the Frangiretto Sour. Maybe be pushing the purview of this thread with those, apologies.

I just watched a Pasta Grammar video which show a really interesting use of squashes as a flatbread. Starts @ 16:30 time mark. It's Sardinian coccoi flatbread. I want to make this sometime. It looks so good. Here is the non-video recipe .

I have a small addiction to these flavored cashews (eG-friendly Amazon.com link) and they did offer a PD special on them. It's been a while since I allowed myself to buy them. I have shopping lists/save for later items that I monitor how the price changes. Only a couple food items so far (tuna, cashews) and a tire plug kit. I've been tempted by the Apple watch specials, but I'm holding off so far.

Tonnino jarred tuna is a Prime Day special again. 6 x 6.7oz jars is what I picked up. Spring Water (eG-friendly Amazon.com link) Olive Oil (eG-friendly Amazon.com link) There are various flavors available and sizes and quantities to choose from. .

I paid ~$60 USD for it off Amazon Warehouse. I regularly purchase Warehouse items (they are graded Like New all the way down to Acceptable). I have had pretty good luck with A-W stuff. I actually have had to return very few items.

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.